Pro Chef Reacts to the WORST Carbonara

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The disappointment never ends as Vincenzo reacts to Gordon's attempt to make carbonara while in lockdown.
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Vincenzo's Reaction - • Italian Chef Reacts to...
Gordon's Original Video - • Gordon Ramsay Cooks Ca...
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26 сен 2024

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Комментарии : 475

@vincenzosplate 2 года назад

The worst carbonara ever made. Gordon won the gold medal for worst carbonara

@Shaosprojects 2 года назад

I agree, since Kay made a carbanara and not a carbonara

@professorbutters 2 года назад

It’s the garlic that throws me off right away. I could understand the substitutions maybe (and it would be helpful to frame it as “if you can’t find this, this ok,” but the additions are ridiculous.

@sypex_gg 2 года назад

Bravo vincenzo!!! Grande vincenzo!!!!!!

@tsgillespiejr 2 года назад

The most appropriate response would be revenge via ruining an English classic. So I'm thinking make a shepherd's pie with chicken tikka instead of lamb mince and putting a bunch of salt and vinegar in it.

@joshwilliams8863 2 года назад

@@tsgillespiejr I dunno, that actually sounds kinda dope.

@The_Chef2511 2 года назад

"Everytime I say this is not carbonara take a shot. Everytime I say this will be delicious take a shot." It's a bit early in the morning to drink until I forget my own name.

@benf6822 2 года назад

Pretty much this. It's a fine pasta dish, but it's not carbonara. It's like if I made haggis but really it's just a meatloaf.

@tjduck85 Год назад

The weird thing for me about Gordon Ramsey's version of carbonara is that by adding all these extra ingredients, his take on a "quick meal" requires a lot of additional prep steps and time than it would if he kept to the simplicity of carbonara. I don't have to be in a rush to make carbonara because it's just cutting the guanciale and prepping the eggs, cheese, and pepper mixture.

@milesdust3465 2 месяца назад

Exactly. Because a "real" Carbonara takes about 10 minutes to do.

@ShadowSoul92 Месяц назад

@@milesdust3465 Exact! It was a dish that coal miners made when they had a microscopic lunch break. Does Gordon believe that a Coal miner (hence Carbonara), had half the day to cook? No, they must have had very little time, and they had to cook something quick and nutritious, so they could continue with their work day. The idea of complicating quick and simple recipes with unnecessary steps is stupid... He calls himself a chef, but whoever taught him how to make Carbonara was an ass, because that is anything but Carbonara. It's dog food, that's what it is.

@ioannistsaganakis2861 Месяц назад

@@ShadowSoul92 much as I love carbonara, the whole "coal miners" story is nothing but an urban legend. Carbonara in its present form did not exist before WW2. There was "pasta al uovo" which is technically carbonara without the guanciale. They later added lard, and in the early '50s or so added guanciale. The argument about it being a coal miner's food is that the black pepper represents the coal ash that was falling in the plate from all the coal in the area. Coal ash is pure carbon. You don't want to know what happens to you if you digest even a pinch of that, let alone it being as abundant as black pepper in a carbonara. The other popular theory is that it was invented when American soldiers that occupied Italy in WW2 would give their egg&bacon rations to local chefs and ask them to use those in pasta, and then would eventually ask them to use that "weird Italian bacon" (guanciale). I don't believe that much either,but it sounds more realistic than coal miners eating pure carbon in the form of coal ash, which could severely harm or even kill an adult if not urgently treated. Whatever the case, I completely agree that carbonara is an extremely simple and delicious meal, and shouldn't take too long to make. If you have a spacious kitchen with hobs and appliances and can cook multiple things at the same time, it's one of the fastest full meals you can create. I prefer Amatriciana, and my favourite Italian dish is the Pasta Boscaiola, but I also love Carbonara and make it once in a while.

@ShadowSoul92 Месяц назад

@@ioannistsaganakis2861 Just because YOU don't believe it doesn't mean it isn't reality. Also at the time, do you really think the miners were that concerned about their health, or having money to support their family? It may be used as an urban legend, but every urban legend has a grain of truth. At the time, some pieces of meat were expensive, for example ham etc., bacon was considered more of a waste than pork, and eggs didn't cost that much. For this reason, carbonara was considered the food of the (poor) miners, who earned little or nothing. Just because YOU didn't find traces of carbonara before WWII doesn't mean it didn't exist, furthermore egg pasta could be an ancestor of carbonara, as you said, or simply because at the time, the poor didn't always have meat available (often replaced by beans). Trying to appropriate a NATIONAL ITALIAN dish, pretending that an American soldier invented it, is classic for Americans, who have never invented a new dish, given that most of the dishes that today we consider typical American, (The Hamburger for example), come from other parts of Europe, (Hamburger is a place in Germany). Trying to appropriate the culture and dishes of other populations is exactly what Americans do... with little success, since they put cream in a pasta where it doesn't belong... Furthermore, Alfredo sauce has never been an Italian sauce... So... Please shut up with NO SENSE... American soldiers didn't even know what good food was before landing in Europe... In the Second World War, American soldiers ate Spam more than anything else... and in modern times, American eat yoga mats passing them off as bread... *So you want to teach an Italian born in Italy about their culinary tradition? I don't think so*. Bye-Bye...

@ioannistsaganakis2861 Месяц назад

@@ShadowSoul92 mate... get off your fucking high Italian horse. For starters, I'm not an American. I'm a Greek, and we have our own massive culinary tradition. We of course respect Italian cuisine as an equally strong culinary culture. So your whole "American" argument just went down the drain. I'm not going to respond to every single argument in your essay but just to this point: digesting pure carbon is a DEATH SENTENCE - PERIOD! It doesn't matter where you come from, what your culinary history is etc.. People in the 1800s had the exact same body and system as today. If they ate pasta with coal ash they would die in MINUTES. I've seen people accidentally swallowing cigarette ash (mere grams, really) in water or other beverages, and their body went into such a shock that it scarred me for days. Stop idealizing a fucking pasta dish. Nobody is taking Italy's tradition away. I did mention I actually love carbonara and have never once in my life used cream in it. It's one thing being proud of a dish and it's a totally different thing being a cocky idiot about it and using fairytales as arguments to support it.

@Th3Treasoner 2 года назад

"Every time I say 'this is not carbonara' take a shot" Dude I don't want to die.

@radosawzygowski5444 2 года назад

Dude, Gordons daughter made idiot sandwich out of Gordon himself, so she is the boss in the kitchen 🤣

@danamcwhite 2 года назад

Can you find a link to a video of this guy cooking anything?? I can’t

@radosawzygowski5444 2 года назад

@@danamcwhite ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QvAKa22Ire4.html

@V2ULTRAKill Год назад

@@danamcwhite the guy was on beat bobby flay Hes not a youtube chef hes an actual chef you dense cabbage

@danamcwhite Год назад

@@V2ULTRAKill I'm gay

@annax5212 2 года назад

Somebody please make a cartoon video of Brian , Vincenzo , roger , gordon , Oliver and everybody else "KITCHEN KOMBAT"

@annax5212 2 года назад

please include Kay as well lol

@i_fuze_hostages6 2 года назад

@@annax5212 jack scalibrini

@pierreyang8411 Год назад

Oh, the competition of the worse food have to make by Gordon Ramsay.🤣🤣🤣

@hazelka1 5 месяцев назад

Frenchie!

@maramike13 2 года назад

If someone wasn't threatened at least once or twice during a lunch rush, did they really work the line? 🤣

@Blackmuseops 2 года назад

White - Bechamel, thickened with classical roux Red - tomato with bacon & tomato paste based roux Brown - beef stock based, thickened by bone gelatine Valute - light stock (fish or chicken normally) thickened with a slurry Hollandaise - thickened with liaison: egg yolk & clarified butter Cheers Chef. Thanks for another great vid :)

@Diffilicious_Rex 11 месяцев назад

Brilliant comment! I learned so much in such a short amount of time.

@Buchnekromant 2 года назад

Well, he says things like "in a classic carbonara one would use XYZ, but I use this other thing." For me that's basically the same as saying "this is my version of it". That and the fact, that the video is part of a 10 minute meal series is enough of a disclaimer for me to not confuse it with the recipe of Vincenzo's Nonna.

@danestrenton 3 месяца назад

This, probably a pretty unpopular opinion right here but I'm not a fan of Vincenzo. The dude's an a-hole honestly, he's still the only one I've ever seen have an absolute fit over someone putting garlic in a lasagna.....that they made for themselves. In a different country. God forbid people in other countries do things differently. From what I've seen food content creators of other countries either show how off the food of their own countries or show how to make them so it's accessible for people in other countries. The Italians seem to only ever make content where they have total meltdowns over how everyone else makes food. Like for fucks sake, I remember a Facebook video of a random Italian guy visibly shaking with rage that someone wanted to have a glass of white wine with some pasta dish instead of a red wine. How the hell do these people have so much time on their hands and so little to worry about? I got shit to do, bills to pay and things to take care of. I hate how the term "food n*zi" is now not only completely viable but somehow common. Videos like this only make it worse. Even worse when it's someone in one part of the world shaming someone in a completely different part of the world. Imagine a Mexican getting enraged over how a Vietnamese person eats rice....in Vietnam. That's the level of insanity I'm talking about. I dunno, rant over

@Jayce_Alexander Год назад

I love Vincenzo. One of my favorite youtubers. Such a cool dude. He cracks me up every time, but at the end of the day his genuine love and passion for Italian cuisine and tradition is a beautiful thing.

@SkaterBlades 2 года назад

Gordon ramsay never changed his demeanour. He's explained that the reason he gets angry on hells kitchen and kitchen nightmares is because the people he's working with are professionals and shouldn't be making the mistakes they make. On masterchef he's usually nice and supportive unless someone really fucks up Gordon is one of the few celebrities i respect because he's gone through a lot of hardship and reached success because he became a master of his craft. He's a self made family man, that deserves mainstream respect

@CCHAWC717 2 года назад

I really wish Kitchen Nightmares US Gordon, was the same as Kitchen Nightmares UK Gordon. In the original UK version he was much more in line with how he is on Masterchef for the most part. Yea, he'd get upset at some of the bull chefs were pulling, but it was never as dramatic as the US version. There were a lot of episodes where he was shown to truly deeply care about chefs learning, getting better, especially mentoring young chefs. The US version had him amp up the rage to extremes cuz that's what the American market wants.

@mariadocarmosobreira8323 2 года назад

It's actually just for show, because American audiences love that kind of BS. If you watch the British equivalents of those shows, you won't see Gordon being even half as aggressive. It's all a TV act.

@ArawnNox 2 года назад

@@CCHAWC717 One thing to watch out for in the US version of the show is the editing. You hear them re-use Gordon's voice clips over and over again. If you can't see someone's lips, assume what they just said in the moment wasn't actually what was said. It's over produced and edited to up the drama. Not to mention that the producers are also choosing people who are most likely to act up on camera.

@Nionivek 2 года назад

Unfortunately it isn't "Just for the show" while there is a certain level he is ramping it up... He was WELL KNOWN for abusing his own staff LONG before he got a TV Show. . He just managed to successfully spin doctor his abuse into "Just trying to get the best cooking possible".

@Abfallkannibale 2 года назад

@@ArawnNox The editing is SO bad also. I mean, there is a scene in the kingston cafe episode, were he meets the owner for the first time and as she introduces herself to him, they cut her out and instead quote one of the waitresses. That was when I started watching the show to find all the editing and oh boy, it is quite the hobby, "let me tell you".

@Entiox 2 года назад

"Imagine having to feed 200 guests, all at the same time." I can beat that. I was the sous chef at Fleetwood's, the restaurant and jazz/blues club that was owned by Mick Fleetwood. We could seat 450 in the main room, 150 upstairs (which was usually only opened for reserved special events), and 250 on the patio. The night B.B. King played there we were fully packed for the main dining room and patio, with overflow around the patio bar of people just standing rather than sitting, and the orders for all 700+ people came in over about a 90 minute period. I think we had a total of 7 people working the line that night. It was pure hell. The two good things about that night were meeting Mr. King who came into the kitchen, went around speaking to all the staff, and thanking each of us personally for the food we prepared for him and his band, and the GM telling us that after we clocked out our first drink at the bar was free, no matter what we chose, and that's how I got to have a glass of Grand Marnier Cuvee Speciale Cent Cinquantenaire 150.

@alexandrebravo4472 2 года назад

that's a really cool story ! i enjoy romanticizing the industry until i go back to work training a 22 years old that "needs to eat" and complains his back hurts lol hold these memories close, they are the best thing about working in restaurants (besides tip money). much love

@shadowtheimpure 2 года назад

I call this dish a 'riff' on carbonara. I am willing to appreciate any chef that is willing to sub bacon in for guanciale since both it and pancetta can be a bit tough to come by if you don't live in an urban center.

@Timberjagi 2 года назад

You can order online very very easy

@sjneow 2 года назад

@@Timberjagi you never live near a countryside some wont deliver

@rakisuta1100 2 года назад

If you can't get either of them cook something else

@Hybris51129 2 года назад

@@rakisuta1100 Life isn't perfect and if you wait for things to be perfect you will get no where. If you want to try something new with exotic for your area ingredients you have to make the best substitutions you can. It's part of the learning process and might get you to make the sometimes steep investment in ingredients to make a given dish properly.

@petouser 2 года назад

Guanciale is not something that I use for my Carbonara, but I still try to use some cured bacon over some smoked bacon. The extra fat the guancale has can be easily replaced by a bit of lard.

@cAT_W4LKER 2 года назад

Man, I'm so drunk now...but im also motivated enough to make my own carbonara! Lets see: instant asian noodles, catfood, peppermint bonbons and the rest of my dead houseplant...that will be awesome! Huuuiiii!😂

@ChefBrianTsao 2 года назад

😂

@jffry890 Год назад

Am drunk and just made some carbonara myself. Giant plate. Was dry. Probably need to use more egg. Currently watching this laying on my couch with a distended stomach and about to slip into a food coma.

@Genna-b4r 2 года назад

The question that comes to mind is how many ingredients can you change before something is just something else? Carbonara with bacon as the only difference may be passable but if you change the meat, add cream, add veg aren't you just making a pasta dish? Italians are notoriously picky about things being called something else if they are even being grown in the wrong region so you'd think professional chefs knowing that would just call it something else. Is it chicken piccata or chicken nuggets with capers on top?

@dgmisal1979 2 года назад

Didn't Plato ask a similar question?

@LoxTheEye 2 года назад

I would say THIS recipe is exactly my version of an American burger (with only changing minor things and making some substitutions)!

@Abfallkannibale 2 года назад

At least for me, the difference comes with method and main ingredients. Things like making carbonara into a cream sauce are a big nono, but substituting with bacon or different italian hard cheese is still okay-ish, since it is not a monsterous detour. Differing garnish is also fine, I think, since it is not a direct part of the dish itself. Kind of like a burger still being a burger, no matter if you have fries with it or not, but if you replace the patty with chicken breast and/or replace the bun with bread, you turned the burger into a sandwich. As I said, core ingredients and method.

@CainXVII Год назад

And I would say that if you asked a Swedish kid who had learned about carbonara from the school kitchen, their carbonara would look more like this one than an Italian one. I think the colloquial Carbonara here is more like this. So even if I prefer the Italian version I think in Norhern Europe carbonara has evolved into a different dish that Ramsey is doing much better than most.

@be7ue 2 года назад

I appreciate that you give these chef's the benefit of the doubt. Also, it seems this was a pandemic video - one of those under 10 minute, make the most of what you have in your home, sorta videos. Like you said, I'm sure it's going to taste delicious.

@usafan96soren20 2 года назад

With all the money Gordon has he chose one of the two worst pasta brand out there (yes I'm talking about you Divella and Barilla). Guys please avoid those two, instead look for "trafilata al bronzo" which is usually rough on the surface. Much love from Italy Bryan ❤️

@armityle7138 2 года назад

agreed. Unfortunately Barilla is the most prolific brand. I live in the Netherlands where luckily I have la molissana but also lots of Italian restaurants importing artisanal pasta and risotto and those make incredible dishes. I would say best would be homemade pasta, followed by artisanal, followed by molissana and similar brands, barilla if you're starving or if its the only choice, and avoid any bright yellow pasta or worse can pasta.

@AvEnGeD7X238 2 года назад

Brailla+ is better than normal. Actually has a bite to it

@brahmpayton334 2 года назад

"Al bronzo" That's the key. Never cut with Teflon.

@mewster1818 2 года назад

Meanwhile I'm a budget mom who buys generic. My toddlers wouldn't know the difference anyways. Although if I'm actually trying to be "fancy" I will make the pasta fresh... but usually that's just to impress at dinner parties.

@yeyen5014 2 года назад

u shud try La Fonte.

@Shinobito1 2 года назад

This is where props are due for Joshua Weissman and Nick Digiovanni. They took the criticism head on, didn't hide, didn't ignore it they addressed it and tried their hardest to do better. Meanwhile Gordon just shuts down, doesn't respond and just keeps that perfect chef persona.

@ChaosTheory0 Год назад

You absolutely cannot compare Weissman and Digiovanni to Ramsay. Also, I'm pretty sure this was filmed during Covid in which he started making videos about putting meals together in 10 minutes or less. Of course it isn't going to be authentic.

@ShiroKage009 Год назад

Why should he respond? He's not a RU-vid chef. It's irrelevant.

@jb0609 Год назад

@@ChaosTheory0 poor excuse

@allwoundup3574 Год назад

Joshua weissman is still awful lol. His channel is 100% cringe

@SkunkfapGaming Год назад

Yeah I mean bro is a TV chef who's made a couple videos, not a RU-vid chef. Such an odd comparison, Gordon has never responded to criticism he's gotten online. it'd be great if he did ofc but I don't exactly think it shows badly on Gordon here, TV personalities of Gordon's era weren't really used to or supposed to directly respond to criticism.

@magdolyn 2 года назад

Chef, I had to do a second watch to see just how drunk you're trying to get us. Grand Total: 29 shots. Looks like I'll be headed to the ER, y'all! (I'm joking.) I wouldn't recommend this as a drinking game, unless I'm doing non-alcoholic shots or sips of beer/wine. Healthy drinking practices are important! Here's the breakdown: "It's not Carbonara!" Chef Brian: 14x Vincenzo: 3x "It's nothing about Carbonara!" (I'm counting this, albeit separately, as it's nearly identical.) Vincenzo: 5x "It'll be delicious/really tasty!" Chef Brian: 6x Vincenzo: 1x I did NOT include whenever they said something like, "And he thinks THAT'S Carbonara!" or "That doesn't belong in Carbonara!" We don't need to add more. 😅🤣

@ap_mess 2 года назад

finally watched your episode of "Beat Bobby Flay" last night and it was SO good. your genuineness and positive attitude/personality truly shone through. absolutely loved it the whole time. SO glad you won-you deserved it.

@mrbadger862 2 года назад

do you have a link to the episode

@aussiecountry9320 2 года назад

I just recently watched it too and I was so not used to seeing him without his hat lol

@ap_mess 2 года назад

@@mrbadger862 i watched it on discovery+

@JeremiahKlarman 2 года назад

Hey Brian, I wonder if you’d be interested in reacting to some of the Kitchen Nightmare clips with Gordon. There are compilations of the Worst Chicken Dishes, Worst Fish Dishes etc.

@ChefBrianTsao 2 года назад

New Bespoke Post subscribers get 20% off their first box - go to bespokepost.com/chefbt20 and enter code CHEFBT20 at checkout. Thanks to Bespoke Post for sponsoring!

@vagabondwastrel2361 2 года назад

You should check out Alex the french cook's series on mother sauces. There is a surprise and twist ending.

@evindgard 2 года назад

@@vagabondwastrel2361 Yes, absolutely. I'm surprised Vincenzo hasn't already

@danamcwhite 2 года назад

8 mins of you talking to sell crap and and you tag your own comment. How stupid. Like a band wearing there own shirts live. Lame ass chef you are

@grizzlycountry1030 Год назад

*Interesting fact is every restaurant Gordon Ramsay owned had failed. He changed locations numerous times and his last attempt at a restaurant was losing money as well as close to closing when he was offered a chance to do a tv show. He accepted it to use the money to keep his restaurant afloat. He became a famous tv name and now his restaurants are successful cause of his name drawing in customers, but due to other chefs actually doing all the cooking.*

@mariadocarmosobreira8323 2 года назад

Gordon never makes carbonara. He makes creamy pasta with lots of ad-ons.

@allentituspaz3241 2 года назад

Someday, Chef Brian will have a collaboration with Uncle Roger and Chef Vincenzo :) and chef brian will teach them how to make a multi-laered sandwhich.

@michel4rthur 2 года назад

Vincenzo is the Italian version of Uncle Roger. I swear to God.

@yeyen5014 2 года назад

he's the lame version of uncle roger.

@erldagerl9826 2 года назад

Check out their collabs!

@professorbutters 2 года назад

Vincenzo is a cook, though, and Uncle Roger is the creation of a comedian. Nigel Ng almost never makes stuff. So if you really want to know the how and why of Italian cooking with something you can use, Vincenzo is it.

@teamaquar1uz109 Год назад

He is the annoying version of uncle roger

@SkunkfapGaming Год назад

And significantly less annoying and grating to watch. I can't stand uncle Roger but I can manage Vincenzo for the duration of this video

@TheNeonParadox 2 года назад

As I've said a million times, Gordon is an amazing chef, but Mediterranean foods are his blind-spot. He fails at anything Italian, Sicilian, or Greek especially. His risotto is literally the only exception.

@Abfallkannibale 2 года назад

He tends to pull a Jamie on some types of cuisine here and there, winging stuff more than not.

@aterriblefuze9540 2 года назад

@@Abfallkannibale I swear, him and Jamie have the literal opposite fuck-up regions.

@Abfallkannibale 2 года назад

@@aterriblefuze9540 Yeah, but he does the same thing: He wings it and thats when his food turn from "yo" to "meh". Yamie is just worse at it and a funnier meme.

@annaolson4828 Год назад

I do love that Gordon's daughter is subtly roasting him in the original video

@trigremlin Месяц назад

Gordon got his Uncle Title back this weekend, one of the longest multichannel story arcs on YT I've ever seen.

@chinnjk 2 года назад

Its like this to me. When people don't say things like "inspired" infront of the changed dish, it turns people off, even if it doesn't taste bad. I don't mind when people tweak things but don't make it sound like something it isn't.

@KataisTrash 2 года назад

I love the detail about salt. Whenever something bad happens in the kitchen (like dropping stuff - or salt), my mother always used to throw a pinch of salt behind her to ward off the bad karma I guess. Made me chuckle every time. I always thought this was a more local habit, I had no clue it was a more general thing!

@FreshCoatKustoms 2 года назад

Béchamel, Espagnole, Sauce Tomate, Veloute and Hollandaise are the 5 Mother Sauces. But Hollandaise might be an editing error, because rumor has it that it used to be Mayonnaise as a base for cold sauces and during translation chapters got switched around.

@tomatowarfare849 2 года назад

"take a shot every time I say this is not Carbonara." Brian, are you trying to kill your audience?

@jessicarapetti7386 2 года назад

Gordon Ramsay is perfect with oriental food and terrible with Italian food. Jamie Olive oil is terrible in oriental food but perfect with italian food :) BTW, this Gordon's dish is what Kay's cooking called "carbonara or something". :D

@mariadocarmosobreira8323 2 года назад

Nah, Jamie is also horrendous with Italian. Basically, he's bad at everything.

@shirokanzaki15 2 года назад

nope, Gordon is also terrible in Asian food... his 'Ramen' and Mie Goreng though

@СемёнОтрощенко 2 года назад

@@mariadocarmosobreira8323 Maybe I'm wrong, but his italian dishes is good. What is wrong with it?

@jessicarapetti7386 2 года назад

@@mariadocarmosobreira8323 I am italian, and I assure u Jamie's carbonara is ok :)

@xanderscookingschool1497 2 года назад

So when spaghetti sticks to the wall it's actually fully cooked so it's actually overcooked in Italian perspectives.

@benf6822 2 года назад

Kinda by any perspective really, you want to finish cooking in sauce

@xanderscookingschool1497 2 года назад

@@benf6822 even then I despise fully cooked pasta.

@benf6822 2 года назад

@@xanderscookingschool1497 it depends on what I'm making for me. Sometimes I like the texture but usually I like a bit of bite

@johnengineernerd5416 2 года назад

I agree GR is playing to American Cameras on the US shows. The UK version of Kitchen Nightmare and the F-Word really show a much softer side of him. He really seems out to help folks on those shows

@edim108 2 года назад

So basically a good pasta dish, but not Carbonara. Just like Vincenzo said, it's like ordering a Margherita and getting a Meat Lover's. It's still good pizza, but it isn't what you wanted... Grana Padano is the cheapest cheese of that type you can get bc unlike Parmigiano Reggiano or Pecorino Romano the production process isn't as strictly regulated. For a cheese to be called Pecorino Romano, it has to be made out of milk of a grass feed sheep from plains of Lazio or the island of Sardinia and has to be made with rennet (stomach enzymes) from the sheep from these regions. Similarly Parmigiano Regiano is strictly regulated and EU is very serious about these things. Grana Padano isn't as specific so there is more "breathing room" in its production, and so it's cheaper. I don't have a problem with using Bacon in place of Guanciale bc it can be expensive and hard to come by if you're not living in a larger city- I live in Warsaw so it's not an issue for me. What I do have a problem with is all the other stuff, especially the mushrooms and PEAS! WHO PUTS PEAS IN A "CARBONARA"?! Not Italians, that's for sure... It doesn't look bad and it certainly tastes good, but it's NOT A CARBONARA. It's like making a video titled "how to make homemade Ice Cream" and instead of Ice Cream it's a milk shake.

@andrewcuddeback1906 2 года назад

You should react to his grilled cheese video where Gordon Ramsay doesn't even melt the cheese. I don't recall the name of the video but it was an absolute riot when it came out. Great video man!

@wildwine6400 2 года назад

Im pretty sure he did it. It was bad, he had an idea and it didn't work. Should have scrapped it and started new. Its not like he was live

@amanacatandhisdog8836 2 года назад

He did react to it.

@weridplusho 2 года назад

Sometimes Gordon tries to be too fast and I think that's what tends to mess him up. When I watch his videos, sometimes I can't but think "slow down". Besides, it's never gonna be "x minutes" if you're not experienced with a recipe or cooking.

@BrianKelsay 10 месяцев назад

If Gordon had said, "We are starting with a classic carbonara recipe or the idea of it, but we don't have all the right ingredients so we are riffing off it and making something new. Its a spaghetti with carbonara sauce and these items we have on hand. And, we are making a meal in 5 minutes."

@cqng341 2 года назад

Great fun to watch your reactions mate - picking up quite a few tips along the way too! Can't wait to cook with my little one when he's a bit older. 😙

@kingdevoid9838 2 года назад

I came in for a carbonara reaction, I left drunk.

@yourdailyaverageteacher291 2 года назад

just in time. hoping to see you cooking carbonara uncle Brian

@professorbutters 2 года назад

To me, the problem is the stuff he’s adding. You could maybe make an excuse for the substitutions, but garlic shouldn’t be anywhere NEAR carbonara. EDIT: also, especially people in America have a weird idea of Italian food because most of the emigrees were from Sicily or Southern Italy. So there are ingredients we expect to see now in everything, like tomatoes and garlic, and we have no clue about regional food. I’m not going to bust on Italian-American food. Like Chinese-American food, it’s what you get when immigrants come over with nothing and open up a restaurant the locals will like. It’s not bad, but it is its own thing now, and not really “Italian.”

@ChefBrianTsao 2 года назад

100%

@shirokanzaki15 2 года назад

Gordon is really having fun with Tilly, but still... NOT CARBONARA lol I feel sorry for Mr. Vincenzo right now

@annak8755 2 года назад

During the pandemic Gordon was experimenting with quick (timed) pantry cooking, as in whatever a normal person can find in the pantry. Also Vincenzo may not realise but even the basic products have different taste in different countries. Italian tomatoes are so sweet and amazing, now that I live in Asia the tomatoes I can access are more sour to the point that I have to add baking soda because I refuse to put sugar in my spaghetti sauce.

@asa_6110 2 года назад

In Vincenzo's channel he showcases recommendations of the brands for good and suitable pastas that are available worldwide, as for tomatoes almost everyone recommends canned "san marzanas" that are sourced from italy it can be found in asia just look for it. Hope that helps

@Checkmate1138 2 года назад

Why wouldn't you put sugar in with tomatoes? It's literally one of the best and integral ingredients you can make to neutralize that acidity and sourness of the tomatoes you are talking about. Plus it caramelizes it

@Checkmate1138 2 года назад

@annak8755 2 года назад

@@Checkmate1138 I've never had to put sugar in with Mediterranean tomatoes, they are just so sweet and delicious. Plus the Covid had me put on good 10 kgs that don't want to go away, so I'm sugar avoidant (with chocolate being considered as medication, so it doesn't count 😉).

@annak8755 2 года назад

@@asa_6110 Thank you very much for the suggestion, but I don't have shops that carry European foods nearby (believe me sliced and string cheese is the best they have in the 7/11). I've been dreaming of lasagna, but considering that they also don't use ovens here, I'm stuck with spaghetti that cook in 4 minutes.

@brandorobot 2 года назад

This was part of Gordon's "10 minute challenge" videos if he used the very simple ingredients of carbonara he could have done it easily.

@benf6822 2 года назад

Gordon made a lovely pasta dish, but he did not make a carbonara. Just way too many changes, the spirit of the original is no longer there. You 100% called it

@carbonscythe Год назад

New cooking show, ultimate smack down! Challengers: Brian Tsao vs. Vincenzo vs. James Makinson vs. Babish vs. Joshua Weissman vs. Guga Commentator: Uncle Roger Judge: Cooking with Jack and Kay's cooking (+ possibly son)

@davidepannone6021 2 года назад

Imo there's a difference between a pasta dish (mind you, i said dish, not pasta shape) and a sauce. Especially a mother sauce. Mother sauces are made to be like a blank canvas, kinda like a pizza dough. But if you say you're making spaghetti alla carbonara, there's one recipe. Sure, the method and the way you cook the ingredients can change, but the ingredients cannot. If you change the ingredients it's a egg based pasta dish. It's not carbonara anymore.

@ileee1 Год назад

if he called this like "Ramseys bacon pasta" This would have been okay, but calling this carbonara is just a crime

@frankhowie344 2 года назад

I love vincenzo, good to see you cover him!

@wildwine6400 2 года назад

The context of this video is important. This was a 10 minute challenge during lockdown. He says straight off what the authentic version is but this is his version with added ingredients the average person can get their hands on.

@betaich 2 года назад

Than don't call it Carbonara, he made another dish and still called it the classic name. Cal it cream pasta or pasta with cream sauce or something and everything would be fine. I find it strange that under Jamie videos when he does change nearly everything about a dish, like in the butter chicken video, he gets shit on, but Gordon doing the same thing to a Western dish does not.

@biibaa87 Год назад

@@betaich Exactly! And Carbonara takes about the same time even less than his pasta recipe.

@bristolmadepunk 2 года назад

You get both smoked and unsmoked bacon in UK unsmoked more popular

@andreaspooky6183 Год назад

You hear garlic mushroom chili sizzling, I hear my ancestors crying

@alexanderzack3720 Год назад

i fear we wouldn´t survive taking a shot every time someone says that it´s not carbonara

@direprongs8781 Год назад

Just as not all Asian dishes require soy sauce, not all Italian dishes require garlic

@ChefBrianTsao Год назад

For real

@aliahwest8903 2 года назад

Its 3am here and im watching this

@_bats_ Год назад

Obviously I'd defer to anyone who has actually worked with the man, but from my understanding, the aggressive version of Gordon Ramsey was almost all just an act for American audiences. I got the impression that he really took good care of his own staff. He could be incredibly sweet on Kitchen Nightmares - even in the American one you can tell that the production of the show hyper-emphasizes the aggression and drama but in reality he genuinely put tons of effort into getting to know the people and trying his damnedest to help them and sympathize with them.

@thesuperdak7224 2 года назад

Great reaction, great pasta, NOT CARBONARA! 🤣

@sirdetmist3204 6 месяцев назад

I will say as someone who makes "carbonara" often, I do tend to end up using bacon. I know its not traditional but I think it still tastes nice, scratches the same itch and I always have bacon.

@PWNHUB Год назад

8:26 yeah I've seen a mushroom burger like this...

@jackloughridge7617 2 года назад

Brian u got me drunk at 9am.

@dadtype2339 Год назад

Trained here, as a chef and a husband lol, Gordon can absolutely do a classic regular run of the mill Carbonara, but this is absolutely a take on or a play on words, it has a ghostly relative of the original. You can definitely do a take or your idea of, and then you can do your recipe on something, like most Brunswick Stews are what 30 or 40 min to make, but I wanted something better, I absolutely have a Brunswick stew recipe and you can see and smell it's Brunswick, but my recipe it takes 3 days to make and it's absolutely the best Brunswick stew you'll ever have. But it's not the normal (lol no squirrels where harmed lol) quick recipe that's out there and yet at the end of the day it's a Brunswick. Whereas this, is not a carbonara, and people like Jack lol (cooking with Jack) wouldn't know the difference because he'd trust the world famous Chef, but I agree, it's not a carbonara some of the technique and idea is there or in a distance behind it, and I bet that would be good. Also Gordon is French and Italian trained so I know he could absolutely make the classic dish. I'm sure if he saw this he'd tell us all to F off through a laugh for F sake we'd also hear. He has come far enough to play with food. Now with that said from all the testing I've seen done the Hexclad cookware he backs up and has his name on, is garbage, in fact find the video of him cooking a hamburger, he looks worried it's going to stick even though he pretty much keeps the patty moving but uses so much oil and butter. And when he does flip it it's like he questions the decision and checks it out and flips it over you can see that the patty has unevenly been cooked, grey in the center and nearly burnt on the edges. Check it out it's nuts. But there are people who trust and look up to him and that cookware is so expensive and it's garbage and a really bad choice for reg home or beginning cooks who would of course say well if it's what Gordon uses...seems like he took the money and ran which I hope not, anyway said my peace. I respect all the chefs shown in this video. Thanks for reading.

@TheArthoron 2 года назад

Gordon goes fast because he is in Restaurant Mode.

@Diffilicious_Rex 11 месяцев назад

It hurts my heart that guanciale isn't really available in New Zealand. I want a traditional carbonara, but the closest I can get to guanciale (in a stupidmarket) is thick cut bacon. Devastating!

@ShinKageAkuma 2 года назад

Chef Brian calling out over bacon xD he is definitely a American now lol. All jokes aside I think people act different when not on the tv because you have to add some tension to get people to watch I remember watching some of Gordon's shows on tv and seeing how he act's I'm sure that stressed him out just as much as the people he was yelling at lol.

@Qballl 2 года назад

I feel that same chills down the spine when you get 100 tickets but for me with where I work it tends to be with just like 6 tickets to do it as I tend the only cook on staff working with a setup that is not made for more than like 2 maybe 3 at a time depends on the top. And when I say only cook on staff I mean if someone wants a salad it's me if they want a burger also me, if it's an egg dish and another item with a waffle guess what also me. Plating me like I do everything for a ticket start to finish. Fellow line cooks at like legit places tell me is that common or nah?

@Nionivek 2 года назад

To my knowledge Gordan was considered EXCEPTIONALLY abusive towards his own staff (along with other controversies including microwaving dinners). The full breadth of this was known long before he got a television show. He was just VERY successful in managing to spin doctor his controversy into success: "Yes, I am abusive to my staff... but that is only because I am trying to give the customer the perfect meal"... and by the time information on the corners he cut came out, people stopped caring. . Which honestly I don't care about personally... But if your going to start a video talking about how he is simply a "product of his time" then I am going to point out that even by the standards of the time he wasn't acceptable.

@ChaosTheory0 Год назад

From my understanding, he was trying to achieve his first Michelin star. His staff KNEW what they were getting into when they jumped into the fray with him. They knew that virtually everything had to be perfect, from the way the waiters dressed to the very water customers drank. That's not a joke. Ramsay isn't aggressive just to be aggressive; he believes that the thicker your skin the farther you'll go. There have been more than enough times that he has shown he isn't as big of an asshole as most people think he is.

@TheMrrccava Год назад

Vincenzo is one of those dudes like Cowboy Kent, just good vibes 99% of the time in general. Until your someone of Gordon Ramsay's caliber just destrooooy carbonara lmao

@ColtGColtG Год назад

You bringing up angry screaming chefs just reminds me of the 90's BBC comedy Chef! starring Lenny Henry. that personality was basically THE joke of the show.

@Notsogoodguitarguy 9 месяцев назад

Mushrooms should be cooked until the water's gone. I agree with Chef Vincenzo!

@chester6514 Год назад

The good thing about Ramsay is he knows the original recipes so he knows how to change them for a particular audience. You have to know the rules before you can break them.

@ChefBrianTsao Год назад

Still not carbnara

@chester6514 Год назад

@@ChefBrianTsao take a shot

@fakebobbyhill296 Год назад

24:53 use that 30 seconds to cover the dish with black pepper! Carbonara needs lots of pepper!

@kaldaer7366 2 года назад

take a shot whenever i say its not carbonara "tries to give audience alcohol poisoning"

@Omnifas Год назад

I once tried to make Carbonara, it turned out exactly like this, except I didnt follow this recipe. Even I knew it was not carbonara at the time.

@smakaap 6 месяцев назад

I think the argument against using cream/creme fraiche whatever in a dish like carbonara is that it makes it bland. It kills the taste. Now up to some point you've gotta think: we all love italian dishes and it's kindof a shame to disregard the very things that made us love them. E.g. using garlic i stead of a cured meat like guanciale or even pancetta wich flavours the dish with it's spices. Now the Itaians might take this too far with their pride and hardline stances but at the samen time (at least i feel) it's a shame when we move too far away (and forget about) what made us love carbonara in the first place and move away from it by adding unnecessary elements like cream and garlic. It's a basic dish and i think it shines best on it's own...

@magdolyn 2 года назад

On the salt thing: I don't know the history of it, but when I accidentally spill salt, I always throw some over my left shoulder. It's one of the few superstitions I've had since forever. Maybe it's similar to what Vincenzo is talking about here. Salt is sacred to some cultures, so I can see why Gordon throwing it at the camera could be shocking.

@Checkmate1138 2 года назад

What a wastful tradition. I think it's disrespectful to your ingredients and your privilege to have salt so readily available. It's like wasting food.

@magdolyn 2 года назад

@@Checkmate1138 I think you misunderstand. I don't throw new salt, I throw some of the already spilled salt. I don't waste more than was already wasted on accident. I think it was originally to ward off the evil spirits that made you spill the salt in the first place or something like that. There's nothing particularly wasteful about it.

@mariadocarmosobreira8323 2 года назад

@@magdolyn Don't feed the SJW troll.

@mariadocarmosobreira8323 2 года назад

Total nonsense. Salt is the most widely available condiment in the world, and Vincenzo also got it wrong, Gordon was just throwing something at his daughter for fun, nothing to do with anything else, I'm sure.

@magdolyn 2 года назад

@@mariadocarmosobreira8323 Vincenzo got nothing wrong. I'm sure Gordon meant it in good fun, that much is clear, but Vincenzo is absolutely right that there are many superstitions in this world that revolve around salt. I'm not Italian, so I can't speak to how many Italians have salt superstitions, or what their superstitions entail, but I have learned to always throw a pinch of accidentally spilled salt over my left shoulder, and never act carelessly with it. I admit that it's a superstition that makes zero sense with the modern culture and scientific reasoning, but it's still there and real to me. I can 100% understand where Vincenzo is coming from.

@ronjohnson2760 2 года назад

9:28 There are 5 mother sauces AFAIK. I believe they are hollandaise , tomato sauce, béchamel, espagnole velouté.

@bryansl0587 2 года назад

This is a mistake Jamie Oliver makes as well though. If you are saying "I'm making ___", then that's what people are expecting. If you have caveats, then say it's a "variation" or "knock off" or "based upon but not matching" or "local items only". The argument isn't that the dish will taste bad; it's that you aren't making the titular dish. Set expectations or prepare yourself accordingly lol. It was a cute vid though. Great time with the kiddo.

@frankallen3634 2 месяца назад

My grandparents came here from southern Italy. My nona would lose her shit if this was made infront of her

@wiksten93 2 года назад

British chef be like: oh no my dish is to spicy!! Let's cool it down with water~

@matthewbrennan4032 Год назад

Sometimes it comes down to do you want it fast or do you want it good

@erickmorin2660 2 года назад

Mothersauce from memory : Bechamel, Veloute, Espagnol, Tomate and forgot the fifth

@erickmorin2660 2 года назад

Forgot the Hollandaise

@erdogan8253 2 года назад

@@erickmorin2660 it's actually mayonnaise. Hollandaise sauce comes from mistranslation.

@erickmorin2660 2 года назад

@@erdogan8253 Well hollandaise is cooked sauce and made with butter while mayonnaise isn't cooked and made with oil but a egg emulsion with a liquid fat and an acid is the sauce considered the mothersauce.

@erdogan8253 2 года назад

@@erickmorin2660 Escoffier classified Mayonnaise as a mother sauce instead of Hollandaise.

@erickmorin2660 2 года назад

@@erdogan8253 "The 1907 English edition of Le guide culinaire, A Guide to Modern Cookery, listed five "basic sauces", including Hollandaise alongside the original four." but either mayonaise or hollandaise are worthy pf making the list.

@Mir_Teiwaz 2 года назад

What Gordon needs is someone who can hold that phone horizontal and a microphone so it's easier to hear him.

@michelbrand1470 Год назад

Gordon was obviously filmed by close friends or family. I'm assuming his daughter? So he was cooking for family, which explains why he's adding the veggies. You can't cook high end high calorie food for your kids every fucking day. He's NOT going for authentic carbonara at all. He never said he was, either. Vincenzo took it waaay too seriously. Still entertaining. Love all ya'lls content.

@ChefBrianTsao Год назад

😂

@iamamai5252 2 года назад

But when is the not your typical chef making his own carbonara!

@bummer9321 9 месяцев назад

def want too see you and Frenchie react to this one!!

@drunkhas 2 года назад

How wrong is it that it's pretty early in the morning and I went with the "Every time I say..." game LOL

@MaxiRyu99 2 года назад

If you haven't already, maybe you should react to "The Pasta Queen" (Short videos), because they are JUST,.... GORGEOUS!!! (right after her motto

@bridgetrodriguez4643 2 года назад

I love her videos🥰🥰 I'm working in a Chinese restaurant but in my 20's I trained in a Italian kitchen and her videos are amazing. It really takes me back to watching the owners mother. First time I ever made homemade pasta.

@DO4M 2 года назад

If I play the game, I'd die... but yeah, that's most definitely NOT Carbonara.

@MGC-XIII 2 года назад

When you explained how it is to serve 200 people at the same time I really don't understand why you would want to work in such an environment? I worked at MacDonalds for less than a year and never again!

@MGC-XIII 2 года назад

Gordon took that Carbonara out of Jamie Oliveoils cookbook for sure, it's not Carbonara at all.

@chrisnope1008 2 года назад

you did it you finally did it

@TheSerj007 2 года назад

I decided to play that shot game. It was okay from the start until the end of the video. Now I am shot dead. Bye,, Brain

@ArawnNox 2 года назад

I think I need to call poison control after that drinking game.

@PKDionysus 2 года назад

Gordon's problem was that he called it Carbonara, not Carbonara inspired or some such rot. Just straight up, raw Carbonara. No prefix or suffix. He opened himself up to this, unfortunately. 😞

@mariadocarmosobreira8323 2 года назад

I've seen videos of his serving "carbonara" with peas and parsley in Hell's Kitchen. It must be a British thing.

@kaldaer7366 2 года назад

apparently in hells kitchen alot of gordon ramseys yelling wasnt at anyone in particular, they would just film him shouting at the air in the kitchen and then edit it so it looked like it was at someone

@nassimtanha318 2 года назад

I have to say, this kind of statement 'if you get abused by your boss, it's because you fucked up', is such a disappointing thing to hear from you. You being stressed out is not a good enough reason to humiliate someone who made a mistake. Humans make mistakes. The one who did make a mistake needs to be held responsible and accountable. But shouting at people and make a stressful working environment, more stressful for everyone, is just you passing down the kind of abuse you have faced before and is toxic.

@ljahnatyrell 2 года назад

Thank you for pointing out. I was missing this comment.

@mariadocarmosobreira8323 2 года назад

I wonder how many people have complained about the food and had a star chef come and throw the food at them and tell them to get out of their restaurant. One of the things is that very famous chefs not only have huge egos (they do). But if you're in the Michelin trail, it's total hell. You can lose a star because a sliver of chestnut on the critic's dish was angled the wrong way or the waiter pronounced a French ingredient not in perfect French (things that have nothing to do with the quality of the food, BTW). Though I agree with you that shouting at employees is not OK, all those people live in an extremely high-strung environment: neither food critics nor restaurant costumers are forgiving people in the lest, and they WILL make your life even more miserable if given the slightest opportunity. I'm reminded of a French chef who committed suicide because he thought he would lose a star (turned out he had won another one, but then it was too late).