Pro Chef Reacts to Vincenzo's Plate REACTING To Joshua Weissman's $1 Lasagna

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Let's see what Vincenzo thinks of Joshua Weissman making his 1 DOLLAR LASAGNA! Can it be done today with food prices going up or not? Let's find out together! Also, be sure to check out our review of Gordon Making Carbonara! • Pro Chef Reacts... To ...
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29 сен 2024

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Комментарии : 1,1 тыс.

@vincenzosplate 8 месяцев назад

The reaction of the reaction. I think its time for us together to react to a video

@jaylagan5899 8 месяцев назад

With Mr James’ reservedness and Mr Vincenzo’s “Italianness” (If my Sister in Law is anything to go by) then that would be the mother of All reaction videos! Mr James…MAKE…THIS…HAPPEN! Also, stay classy, Mr Vincenzo…

@Ioperzu 8 месяцев назад

@briandurkee1842 8 месяцев назад

Do it!

@jjo154 8 месяцев назад

Yes!

@brini2439 8 месяцев назад

Ja, i would loooove to See this, Vincenzo!

@mannysidhu7723 8 месяцев назад

Chef, here’s a suggestion. How about watching videos of recipes you’ve never tasted and then recreate them to see how they taste for us to watch? I don’t know about your other viewers, but I would love something like this to be a series.

@Benzolin 8 месяцев назад

Good idea!

@Enthusiastic-Trainspotter-BNE 8 месяцев назад

a good thing to try

@ChefJamesMakinson 8 месяцев назад

That could be a very good idea! it would have to be mostly Asian dishes

@k.999 8 месяцев назад

@@ChefJamesMakinson Why don't you start with masala dosas then?

@theodorehsu5023 8 месяцев назад

@@ChefJamesMakinson You then wonder if Uncle Roger and Auntie Liz decide to see how well you cook it then :)

@jaylagan5899 8 месяцев назад

A chef reacting to a chef reacting to a chef. What a time to be alive! 😂 Stay classy, Mr James…

@ChefJamesMakinson 8 месяцев назад

A chef reacting to a comedian reacting to Josh :)

@minime7375 8 месяцев назад

Chefception.

@Enthusiastic-Trainspotter-BNE 8 месяцев назад

@@ChefJamesMakinson(:

@phoenix1977 8 месяцев назад

just wait until a video comes out that is a food critic reacting to a chef, reacting to a chef, reacting to a chef reacting to chefs reacting to a steak specialist. to clear up the confusion, i mean Uncle Roger reacting to joshua weisman reacting to vincenzo reacting to james makinson reacting to brian and frenchie reacting to Guga. inception at it's finest.

@all5hrzns99 8 месяцев назад

On paper it sounds ridiculous, but I live watching it. It’s kinda like watching a video you’ve already watched to see what your friend thinks, but twice. Right?

@adriandavies4787 8 месяцев назад

He's using the packet pasta to build the lasagne lol. He showed at the start that the straight pasta was what he made and the textured edge pasta was the bought ones.

@Username-kn1ci 7 месяцев назад

Not it's home made ones he just added those corners

@bjornjensen1309 4 месяца назад

He curled all the strips? Both sides? That’s packet.

@thesausage351 8 месяцев назад

Vincenzo is a really nice dude too, my girls cooked with him one time at the local shopping centre when he was there in the school holidays. They both loved him and said how cool he was. Stuff is expensive in Australia man, it’s $10 for a McDonalds happy meal now. We get gouged on everything. We live in a town close to vineyards and because the Sydney crowd invades the vineyards every holidays and weekends, the restaurants out there are insanely expensive. One restaurant that I used to go to for work was so exclusive it had a helicopter landing pad outside. All the celebs would go there when there was events in the vineyards.

@L83467 8 месяцев назад

its not that expensive tho. vincenzo said that a small block of mozzarella is like 8 bucks, hes wrong. 125g of fresh mozzarella is $3aud, which is equivalent to $2usd

@thesausage351 8 месяцев назад

@@L83467 I’d argue it’s somewhat locational. Woolies near us occasionally has 200g fresh mozzarella and it’s $6 or $7.

@L83467 8 месяцев назад

@@thesausage351 nah it's not locational, my local woolies also has the mozzarella you're talking about (the one in the tub), the $3 one is by the same brand (la casa del formaggio) but it's in a packet

@thesausage351 8 месяцев назад

@@L83467 definitely not in our Woolies as I’ve looked for cheap mozzarella before when we were making pizza

@TheDegan79 2 месяца назад

@@thesausage351 Hence why both the big Coles and Woolies need to be clipped over the ear. They do price and stock things depending on the demographic of the suburb, further gentrifying areas for property developers. .. Don't get me started on what they did to the dairy industry...

@SkepticalCaveman 8 месяцев назад

I use 3 cheeses: mozzarella, Italian parmesan (the word "parmesan" is protected here, unlike in the US) and mascarpone instead of ricotta. Mascarpone gives the lasagna a really creamy texture and taste.

@MattRoadhouse 5 месяцев назад

My last lasagna cost about $40 Canadian (for entire pan) but I went big on flavor and non-standard... 6 de-cased and browned chorizo to make meat sauce (basically a Bolognaise of sorts) - 500g ricotta, 500g mozza for topping, parm reggiano sprinkled in layers. Fresh pasta sheets for the lasagna (kinda pricy part) - Spicy, cheesy and oh so delectable i never actually pre-cook the pasta though.... fresh cooks very quickly and wanted some bite. As long as your sauce has enough moisture to cook/absorb

@mkphrakleio 8 месяцев назад

As a Greek I can say that the prices in Mykonos are uniquely expensive. In any other place in Greece it would be 7-8 at most per piece (and that wouls be considered a bit expensive). Mykonos is a tourist trap and Greek people generally avoid it like the plague.

@ChefJamesMakinson 8 месяцев назад

I agree haha I want to go back I have a few Friends from there and I love Greece

@Willensimperium 7 месяцев назад

Yeah, I visited Athens for the first time last year and was amazed by how cheap great gastronomy was. I mean I also bought ice cream for like 7€ haha, but the restaurants were amazing for the price and your normal, everyday food. Loved the city and kitchen.

@chaerosarts 8 месяцев назад

Both dishes are amazing in its ow right, the eggplant is something that I grew to love, so moussaka wil always get that extra bit in my heart.

@vancouveropenbsd985 8 месяцев назад

What Josh is saying makes sense. Packages of pasta cost dollars, but flour and eggs cost pennies.

@FranHutchison 8 месяцев назад

I use Mozzarella and Parmigiana. We stopped using those Cheese Slices and shred our cheese for Lasagna now it's so much better using shredded cheese. I did not know about using a Bechamel Sauce and using Celery and Carrots. I've been using just Garlic and Onions. I most definitely be trying it this way.

@jlastre 5 месяцев назад

As someone who is on government aid in the US (SNAP, Section 8) I appreciate Joshua’s videos. I have been trying to get disability for over a year and was just denied from my hearing. (I’m appealing.). So I live on very little money. Sometimes I’ll splurge on ingredients but then I have to eat really cheap other days. So when he shows how much you can do with every little it gives people like me a goal to shoot for.

@ChefJamesMakinson 5 месяцев назад

I can only imagine how expensive it is back home.

@xd-me8yr 8 месяцев назад

you most likely know about this james but here in the eu due to the PDO if you want italian cheeses your only options are the imported stuff from italy which are extremely pricey... i loooooove pecorino romano but 40€ per kilo is pushing it...

@ChefJamesMakinson 8 месяцев назад

true but Mercadona has some stuff from Italy that is not to pricy

@aidyn1989 5 месяцев назад

Yeah, we need that collab between the two of you

@KefkeWren 6 месяцев назад

Love these videos that are like "It's only 62¢ a portion!" and then proceed to list out prices as though you can buy only the amount of an ingredient that you're going to use.

@piotrjeske4599 8 месяцев назад

We use rolling pins. No machines needed and oldest remembers my great great grandfather returning home from Port Arthur , after the 1905 war. As a kid l remember making 20-30kg of pasta for the winter. It was a whole adventure. Take the wheat to the Mill. Come back get eggs with grandma , get water , and we had a huge wooden crate a child or two could easily hide in (and get ass whooped when caught) . Even today my mom still makes home made pasta , when l come visit.

@GRHmedia 8 месяцев назад

Well you can have good ingredients for cheaper if you are willing to do more of the work. Buy a half side of beef butcher it yourself will save you a good bit over store prices. Grow your own vegetables isn't exactly hard and running your own aquaponics system is pretty cheap even will save you money in the long run on both fish and vegetables. Now if I just had the space to plant a corn and wheat field. I lived in Aviano Italy 3 years while my father was in the USAF. The method he used is pretty much what we learned while living there. (primarily the aspect of using Ricotta Cheese).

@bscar 8 месяцев назад

A colab video with Joshua, James and Vincenzo cooking something- either the same dish, or even different ones- and Uncle Rodger being the judge. Would probably take a year or so to get everyone in the same spot at the same time, but would be a very interesting video nonetheless.

@ChefJamesMakinson 8 месяцев назад

That would be fun!

@Dakhin_ 8 месяцев назад

what vincenzo said about pasta machines is extremely right i see a lot of people thinking that to make home made pasta you need a 400 dollars kitchen aid or something similar, if you put the manual effort for the dough a 20-50 dollar pasta machine that works by hand is more than enough to use on some special occasions or for specific dishes, remember that when it comes to italian pasta recipes only some are better with fresh pasta, a fresh made lasagna is amazing, home made tagliatelle with ragù are to die for but a carbonara made with fersh pasa is a tragedy, cacio and pepe? impossible with fresh or a simple garlic oil and chilli (aglio olio e peperoncino)is a chore with fresh pasta. Dry pasta is part of italian culture form the twelfth century so please do not dismiss store bought dry pasta only because you think fresh made is better it all depends on the dish you are doing

@marctestarossa 3 месяца назад

I‘m vegan, so I actually use a vegan meat alternative, which is expensive. But I when I make the bolognese I tend to use a 1:1 ratio of soffritto to meat. This gives a great taste and cuts the cost of the most expensive ingredient down quite a bit. And i just started to make my own pasta and I‘m looking forward to make my first lasagna with fresh homemade pasta. And obviously I don‘t use eggs in my pasta and no cheese on top of the lasagna, I just make a simple bechamel, but I add yeast flakes to the bechamel to give it a slightly cheesy flavour. I used to be a professional chef and went vegan about 5 years ago. You have to make compromises when it comes to traditional dishes like this one, but I can promise you: you can make a bloody good vegan lasagna.

@marctestarossa 3 месяца назад

but it’s more expensive than one € per person, because it’s so delicious that I eat half of the casserole dish in one day 😂

@debreena2888 8 месяцев назад

I prefer mozzarella, ricotta and parmigiano for the cheeses. I make mine like Joshua's, but!, I sometimes blanch spinach from my garden and put it in the middle layer before adding the meaty sauce or use the spinach I froze for the winter. I may also put in some sliced mushrooms if I can find them at a decent price at the store, adding them to the meat sauce. I have also made a Mexican version using corn flour (masa)-based pasta, my version of taco meat with a salsa for a bit of sauce, refried beans (instead of ricotta), and a Mexican cheese, jack or hot pepper jack cheese, depending on what I have on hand. It is a fav in my home. ;D I use garlic in almost all of my cooking, including "Italianish" meals, depending on what it is, of course. The health benefits of garlic for the heart, blood, etc., is a bonus to the flavor of garlic. We both eat meals with garlic, both get garlic breath, and it has not stopped us from kissing for 48 years. laughing...

@lorenzonuzzaci2430 Месяц назад

Can i rectify a little thing? At least for what i know about lasagne here in italy (it's my favourite dish aside from pignata horse meat, so i do them and study them quite a lot) we add one key ingredient to the bechamel, that is nutmeg: by adding that to the bechamel you will have an added great flavour when you taste it in lasagne, otherwise you will feel the bechamel flavour a bit bland. Really really recommended

@ronjohnson2760 5 месяцев назад

Here in America you can find parmigiano reggiano quite easily but it is extremely expensive (20-30 Dollars per pound or around 40-60 Euros per kilo). It is what I would use if I was going to spend the time and money to make something like lasagna from scratch like this.

@ChefJamesMakinson 5 месяцев назад

its not cheap!

@gamertag8721 8 месяцев назад

there is usually a significant difference in price at least here in the mid-west. Parmasean and the OG Parm, sometimes you won't even find Paremginno Reggiano, sadly most people don't even know the difference or how to spot fakes.

@demonking86420 2 месяца назад

Vincenzo is right. You don't have lasagna everyday. Unless you're Garfield.

@ChefJamesMakinson 2 месяца назад

😂

@RauschenPauli 8 месяцев назад

would love to see your recipe for lasagna. vincenzos was already amazing and getting new ideas from yours would be great.

@Ichibuns 8 месяцев назад

I live in the US and it seems most people I know don't even like ricotta on lasagna. For some reason, it's in the lasagna of nearly every restaurant that serves it. I'm curious if there is another reason it's used.

@Mark-nh2hs 8 месяцев назад

I've rolled homemade pasta by hand when my machine dies whilst making it - so out came the rolling pin 😂 boy it was hard work. But I've done it a few more times and it never gets easier 😂. With bechamel sauce I infuse the milk with a little onion, white pepper and a small pinch of Nutmeg and Mace just to add a little flavour boost.

@qugart. 8 месяцев назад

I always use Parmigiano, sometimes with Mozzarella, but never Ricotta, always a bechamel. But I changed from pork and beef to just lamb (minced cheeks). It's really moreish. Moussaka is also a very good dish. The cinnamon goes so well with tomatoes and aubergines.

@keithdavies52 8 месяцев назад

I imagine Josh chipped that Japanese knife, and now uses it as a burner. Also, we buy the tins you can get from restaurant supply stores and make a lot of small lasagnas and freeze them. It's supposed to be cheap, and filling, and comfort. I've made them with Mexican chorizo and jalapeños. We need to get over ourselves with the purity tests. Cook with curiosity, and have fun.

@ChefJamesMakinson 8 месяцев назад

So can I, I wouldn't use my Japanese knives to cut lasagna.

@kennethmikaelsson7990 3 месяца назад

I use pecorino and mix it with Swedish västerbotten hard cheese, Italian cheese is very expensive here and i like the pecorino mix

@justinplunk216 8 месяцев назад

What I learned (primarily): food is expensive in Australia.

@DJP-ph7yj 7 месяцев назад

Well done for the acknowledgement..... that where credit is due, then its celebrated👍

@ChefJamesMakinson 7 месяцев назад

Yep

@slxxpyhollow 6 месяцев назад

I started using good quality extra virgin olive oil and I was amazed, it actually has flavor!

@TALCOLMINTHEMIDDLE 8 месяцев назад

I've been thinking about putting Queso Oaxaca on a pizza. It would probably be really good in lasagna too. I'll try that next time

@Alcc2068 7 месяцев назад

Yay! Two of my favorite video chefs here! That is a very nice lasagna but I don't like Ricotta so I always am not a fan of lasagna in generall. I find it always easier for restaurants to bring the food costs down when making any dish because it's usually easier to purchase in bulk and then cook in bulk (economies of scale). A single person would have to eat that beautiful lasagna 3x a day and it may even last for 2-3 days. This one is very fun to watch. Thanks @vincenzosplate and @ChefJamesMakinson!

@ChefJamesMakinson 7 месяцев назад

Thanks for watching!

@juhovuorenmaa6955 8 месяцев назад

Here in Finland we are calling those GN casseroles as genari.😅

@szacsesz 8 месяцев назад

Restaurants calculating "per person". I could definitely eat two of that serving and the ingredients are way more expensive here, but it sure looks good. Now I miss a good lasagna.

@petrayonathan1550 4 месяца назад

3:02 LASAGA? What kinda proununciation is that? Joshua's pronunciations so funny 🤣

@LeviFiction 7 месяцев назад

A little late, don't know how many people said the same, but all throughout my childhood Lasagna was made with cottage cheese not Ricotta.

@missvintagedolldollface6543 7 месяцев назад

That favorite cheese question is a trick. What i favor for grilled cheese like jarlsberg and gruyere I'd never fund a favorite for lasagna. 😆 So I need specifics. Lol

@andrewdanielson1115 7 месяцев назад

Cottage cheese, smoked meat and noodles cooked with a mild brine. A garlicky marinara is a must. Coated with mozzarella. 😮

@ruffshots 8 месяцев назад

I'd love to see your version of lasagna, as I've been making mostly a Bolognese recipe, with bechamel, and the only cheese I use is grated Parmigiano on the very top layer, but a sauce Mornay sounds lovely. I make lasagna rarely enough that I just pick up freshly made pasta sheets from a local Italian grocer and freeze them until needed.

@onlymyself7225 4 месяца назад

parmesan cheese here in Canada where I am is 18 dollars for literally a tiny little thin wedge , so for me , probably not going on sadly , but the rest I could do with the mother sauce since ricotta is not as bad , but , still probably 6-8 dollars for a little container . I would love a nice easy affordable lasagna recipe that tastes good , I can get tomatoes on sale fresh , I can get herbs fresh , I have plenty of the spices and every thing else , olive oil I will have around , so , I just need a good recipe with good technique and time is never an issue , I am patient to make a good sauce . I would like to build it properly , seems hard to get the sheets + dish to match up properly for what ever reason , you would think companies would customize sheets to the commons trays available . I would likely need to shred up some mozzarella and cheddar bricks since these here I can afford and do go on sale even as does beef and pork , goes on sale . it just always seems like such a hard task which makes me sad because I love it so much , especially with extra sauce to top each serving with , I like my food saucy .

@TheJillers 8 месяцев назад

The other cost to consider with maling your own pasta is simply time and energy. But anyway i use ricotta and mozzarella because thats how my dad made it, and he learned from his grandmother. I assume she learned from her family in Italy (Sicily) so any lasagne that doesn't have ricotta is just incorrect to me. If we werent having meat lasagne (those times when money was a little tight), he'd mix spinach through the ricotta and use extra cheese.

@MyWorldOutWild 5 месяцев назад

14:38 Got a whole wheel of Parmigiano-Reggiano (so you know I use it as much as I want)

@ChefJamesMakinson 5 месяцев назад

😂

@JaredKelso123 6 месяцев назад

Vincenzo doesn't understand why every other country is obsessed with putting garlic in everything, every other country understands that garlic makes food taste delicious.

@AlmightyAphrodite 5 месяцев назад

My favorite cheese is Dutch cheese, like Gouda, (but we actually have even better ones locally here in the north of the Netherlands. My uncle is a farmer and they send some of their milk out to have it made into cheese and share with the entire family, thats the best cheese 🧀 🤩 kind of resembles a Gouda, just better lol) but if we're talking Italian cheeses, it's parmigiano for me 👌

@adriandavies4787 8 месяцев назад

Favourite cheese? Turn the bechamel sauce into a mornay sauce with parmigiano and use dry mozzarella as an added layer.

@beastrace81 8 месяцев назад

both of you guys make such great entertaining videos and informative content. :)

@ChefJamesMakinson 8 месяцев назад

Thanks so much!

@RealSeanithan 8 месяцев назад

And sometimes using the expensive ingredients isn't even useful at all: I'm used to making a butter and cheese pasta with Walmart butter and American made Parmesan (not the pre-grated), but I made it for my mom one time, so I splurged on real Parmigiano Reggiano and imported butter. The cheese made a huge difference, but in that particular dish, the imported butter added nothing at all.

@michaelswain868 8 месяцев назад

It depends where you go in Australia and what you want. For instance, we recognize Italy's right to designate specific products, so a real deal of parmesan cheese is more gourmet. But plenty of alternatives would otherwise be called made in Australia at a fraction of the price. I got an 8-ounce real mozzarella packet in Aldi for 5.50. Keep in mind our dollar is weaker than the Euro and US dollar additionally the import costs plus the cost of living hike the price. Most people also only shop at 1 of 2 supermarkets and pay through the nose like a clown for their groceries.

@jensschreiner5351 4 месяца назад

Actually scormoza is a good mozzarella alternative, if it's not about the money. That with parmegiano is a good mix

@imabirdo 8 месяцев назад

Very niche opinion when I make lasagna I make it with mozzarella and a aged goat cheese around 4 to 1 ratio on the cheeses with bechamel it gives a nice funk to the dish without going overboard

@nicowagner8655 8 месяцев назад

Pecorino Romano is my favorite cheese. Could snack on it all day so i often put it in instead of parmigiano. Personal taste honestly. Pecorino Siliano if i can find it. Asiago Stravecchio if i can find it can make for a slightly different twist.

@onepoorguy 7 месяцев назад

I don't recall in your knife video that you said what Japanese knives you have. What style do you have (santoku, etc)? And what steel (Aogami, V10)? I do agree that fresh pasta is best. When I make lasagna, I make my own pasta. The problem I always have is that upon service, it delaminates. The layers don't stick together. Adding mozzarella at every pasta interface helps, but it isn't 100% effective. Don't know what I'm doing wrong, but I never get a really clean-edge slice like that. Maybe I need an Aogami steel knife?? ;-)

@ChefJamesMakinson 7 месяцев назад

I made 2 knife videos and one was about my Japanese knives

@onepoorguy 7 месяцев назад

@@ChefJamesMakinson Oh, yes. I watched that one. In fact, I just re-watched it. You mentioned Anru was your favorite (or one of your favorites). You also mentioned one knife was Rockwell 63, and another was SG2. I'm taking your advice to do my homework, which is why I have lots of questions. We were in Japan last year, and I stumbled on Miura. It was overwhelming, and so I didn't buy a knife because I didn't want to make an expensive mistake. But if we ever go again, I want to know what to look for.

@MrEd8846 8 месяцев назад

I actually tried a lasagna mostly based on vincenzo's recipe. (Mostly just adjusted to my own preference) and....... it was probanly the best lasagna i ever had.

@z1g 8 месяцев назад

That lasagna looks terrific. It would be cool, and a lot of work I know, to make two lasagnas. One with the more expensive choice of ingredients and one with the less expensive option. Then see what the taste difference is.

@ChefJamesMakinson 8 месяцев назад

he did do good!

@DXnationmember 8 месяцев назад

I love ricotta in my lasagna. Something about the dairy flavor and texture of ricotta with the rich bolognese sauce is just fantastic. Also love using Parmigiano and mozzarella.

@enxangura5263 8 месяцев назад

"If my grandmother had wheels, she wouldave been a bike"

@ChefJamesMakinson 8 месяцев назад

Haha 😄

@evilieeemia7779 6 месяцев назад

I'm surprised no one noticed, that he seems to have used the store bought Lasagna sheets instead of the fresh ones he made...

@bdavis7801 8 месяцев назад

$43 (40€) for a slice of moussaka!?! Wow just wow!

@bbroogs 2 месяца назад

Question: Why mash the meat IN the ceramic coated pot )with a metal potato masher) if you're already transferring to a metal bowl immediately afterward? Seems like you could save the pot coating some real wear and tear.

@ChefJamesMakinson 2 месяца назад

because he wanted too

@bbroogs 2 месяца назад

@@ChefJamesMakinson Ha, guess that's as good a reason as any, it's his equipment! Nails on a chalkboard in my le creusets though.

@Yadhav836 8 месяцев назад

James I love watching your reacting video and stay safe❤love from Mauritius❤

@ChefJamesMakinson 8 месяцев назад

Thank you! and you too!

@HenryCabotHenhouse3 8 месяцев назад

Actually, judging from the size of the piece at 20:07, it looks to be about 1/7 of the pan. So if 12 pieces are $1.19 each, that size piece would be about $2.04. Still cheap but double the advertised price.

@nemonada1323 8 месяцев назад

Even with a 300% markup, profit margins at a restaurant can still hover around 5%. Labor and leases and taxes, oh my.

@mattmartineau6018 3 месяца назад

13:00 bechemel: Butter.. that's 7.50/pound in Canada... so.. ricotta may be a cheaper option?

@ChefJamesMakinson 3 месяца назад

Maybe here in Barcelona it's cheap

@Jack_of_Blades_1980 8 месяцев назад

I use a mix of Pecorino and Parmeziano most of the time for pasta's...

@illdree 8 месяцев назад

Did he use the store pasta or the home made pasta? the store one had the ruffled edges 5:46 and the one he put in the lasagne was ruffled 15:35

@ChefJamesMakinson 8 месяцев назад

yes he did the store bought one

@user-he7ep7mw6y Месяц назад

The pronunciation of lasagna was funny but did you catch the mixing the flour/ egg with a fiork?

@bencruz563 2 месяца назад

Lasagna is one of my very favorite things.

@harovlog5569 8 месяцев назад

I think dry and packed pasta should be good for keeping for fast food and snacks like shop🤔 and good for those who like to making food with not too much steps 🤔

@harovlog5569 8 месяцев назад

Dry staff, a can of pre-noodle soup (like corn creamy soup/ pasta tomato sauce/ something else) for lazy kids 😂 I’m a pro Asian chef but also have lazy time for my own lunch time😂

@keithdavies52 8 месяцев назад

He got it hot hot to caramelize the meat. Can't get olive oil that hot, it'll burn and get bitter. I would have used rendered beef fat. Olive oil is lovely at lower heat.

@GTSE2005 8 месяцев назад

We'll need Vincenzo reacting to James reacting to Vincenzo

@ChefJamesMakinson 8 месяцев назад

he did it once! :)

@camaro8570 8 месяцев назад

Yeah i make the lasagne with vincezos recepie (almost) I use a lot of more bechamel, and a mixture of Peccorino and 32 month Pamiggiano, At least a Buffalo morzarella but use Burrata for max creamyness, and then provolone sabbatini. And here u can buy fresh pasta sheets from the fridge. And i always cover my lasagne i dont want any burned hard bits in there. "cristpy pasta" is my worst enemy no thank you.

@Cyb3rSix 8 месяцев назад

Let's be honest here, $1 a plate isn't really out of reason. Alot of these Italian foods are actually a "poor man's food" made expensive for simple authenticity. I'm fortunate enough to have a local cheese maker, a flour mill and farms out my ass, however eggs here are $1 an egg. I otherwise pay nothing for my home made food. Thing about pasta, you don't need a pasta maker at all, a wine bottle will do just fine. But making Italian food is romantic, sexy, and engaging. There should always be effort if you're making Italian food at home, and should always be made with loved ones.

@neiljones8467 5 месяцев назад

please do make it sounds like a great idea.

@kvikende 8 месяцев назад

Never had lasagna. I grew up being milk allergic but thankfully grew out of it. But, im lactose intolerant so haven't made it.

@rrb2nd 8 месяцев назад

Ooh pasta v pasta. Look forward to it 🤤

@MTParnell 8 месяцев назад

quick maff 17usd to aud is about 26aud so yeah restaurant lasagne in Aus is not cheap

@travisaus2689 8 месяцев назад

And most of these lasagnes In australia are throwen in a microwave .. 😳

@StockhausenScores 8 месяцев назад

Are you joking? In the microwave??????

@travisaus2689 8 месяцев назад

@@StockhausenScores re heated yep

@SuperSpecies 8 месяцев назад

Yeah when you pay for them at a restaurant, they just reheat it

@partituravid 7 месяцев назад

I'm sad no besciamella, and no milk in the meat for the Bolognese

@Welshwarrior85 8 месяцев назад

James, I truly appreciate your RU-vid content and have been a fan for quite a while. While I enjoy your videos, I think the reaction to reaction videos is becoming repetitive. As a fantastic RU-vidr and chef, I'd love to see more unique content that showcases your individuality. Please don't take this as a negative comment because it certainly isn't ♥️ Just an opinion from a longtime subscriber.

@ChefJamesMakinson 8 месяцев назад

Noted! I want to do other things as well this year but December was a bit hectic personally and I could barley get any videos outs let alone recipe videos.

@jimsowter 8 месяцев назад

I want to see your lasagna too!!

@ChefJamesMakinson 8 месяцев назад

will do! :)

@aitoriri1 7 месяцев назад

A 20 dollar pasta machine will do the job just fine. If you like making pasta or noodles is a nice upgrade to you kitchen.

@Spirit451 8 месяцев назад

It's American lasagne with an "a" the end, and I'm surprised "chef" Vincenzo liked this.

@janem3575 8 месяцев назад

the italian lady i worked with said lasagna should be made with ricotta. I don't like the dryness if gives the lasagna

@darkercrimson2645 8 месяцев назад

not a cheese i use in lasagna but favorite cheese overall... cypress grove's midnight moon, think its a goat gouda

@Abishkar-q1p 8 месяцев назад

hello james I am a big food enthusiast but due to the country I live in most of the ingedients are not available e.g. beef so are there any alternative meat option or even vegetarian solution? If there are I would love to introduce lasagna like pasta dish to my family we mostly eat mutton and chicken so its gonna be tough

@ChefJamesMakinson 8 месяцев назад

yes you can use vegetales!

@admirsljivic914 4 месяца назад

Super informative whilst so entertaining

@ChefJamesMakinson 4 месяца назад

Good!

@elobiretv 8 месяцев назад

To be fair it doesn't look like a massive portion, which is probably how it comes to $1 per person. Maybe it's just me but when I make lasagna I want a piece bigger than that lol

@ChefJamesMakinson 8 месяцев назад

It was a bit small

@evilreddog 8 месяцев назад

wait, you sharing the tray with someone? I would just get a fork or spoon and just sit in front of my computer like the fat guy i am

@sprogmcjob 8 месяцев назад

even 2 slices put together would be just $2 i really like that josh shows these cheaper aimed videos, yes somtimes i go all out on buying great products but day to day i need my food to cost £2-4 per meal also would love you to make this and compare with your verision @@ChefJamesMakinson

@CidVeldoril 8 месяцев назад

@@ChefJamesMakinson Not much smaller than what you'd get in restaurants here in Germany though.

@Enthusiastic-Trainspotter-BNE 8 месяцев назад

@jameszacknehring787😏😏😏

@Benzolin 8 месяцев назад

Before anyone starts hating on James reacting to other cooking videos i recommend you to check HIS cooking videos. So far he is the only people who not making them mediocre like everyone others do. He didn't smashing ingridients to the desk, didn't spank the meat, didn't make stupid meaningless gasping sounds or gestures, he didn't make his cooking videos out like an ASMR... His videos are original, he got his own style and i much MUCH more prefer him over every famous cook youtuber. Keep it up my friend, love and respect from Hungary!

@mkphrakleio 8 месяцев назад

Plus he uses his reaction to add extra information and professional insight that can and do help people be better cooks

@Benzolin 8 месяцев назад

@@mkphrakleio exactly!

@ChefJamesMakinson 8 месяцев назад

Thank you so much!! I want to make more recipe videos this year!

@danhill6333 8 месяцев назад

The cost of your "free" time can't be overlooked. Shopping, prep, cooking, and cleanup.

@ChefJamesMakinson 8 месяцев назад

True

@Enthusiastic-Trainspotter-BNE 8 месяцев назад

This could definitely very well take several hours to do when you put all that together in consideration & having to find the appropriate timeframe to slot it in during the day if you live a busy life.

@THENAMEISQUICKMAN 8 месяцев назад

@@Enthusiastic-Trainspotter-BNE Yes, that is how lasagna is. It is a time consuming process if you want to do it correctly. This is "cheaper", not "faster". The fact it takes just as long as expensive lasagna is totally irrelevant.

@Enthusiastic-Trainspotter-BNE 8 месяцев назад

@@THENAMEISQUICKMAN the original post was talking about "free time"you know, I never spoke anything about the price in my reply

@tska84 8 месяцев назад

Asmon really nailed this in his steak video

@kaylizzie7890 8 месяцев назад

Vincenzo would have a heart attack if he saw my mom’s recipe for lasagna. She doesn’t use béchamel or ricotta. She uses cottage cheese.

@tizioincognito5731 Месяц назад

Yuk... 😂

@ChefJamesMakinson 8 месяцев назад

Be sure to check out our review of Gordon Making Carbonara! :) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3YAvMIt-bZI.html

@arun_kumar0 8 месяцев назад

15:48... did Joshua used store bought pasta and faked it by saying handmade 😱😱😱😱... and you have Japanese knives... James how rich are you huh 🤨🤣

@sasmetz56 8 месяцев назад

@@arun_kumar0 Japanese knives are just as expensive German ones.

@arun_kumar0 8 месяцев назад

@@sasmetz56 ya... but japanese's knives look amazing, have a perfect balance and strength to it(you can literally feel it) and their sharpness doesn't fade away so quickly, even if you cut a bone with it... the only downside to it is you need a separate sharpening stone and heck lot of patience to sharpen it or else you will ruin the blade... that's another headache...

@sasmetz56 8 месяцев назад

@@arun_kumar0 100% but at least here, German knives are the same price. So I was just saying.

@sasmetz56 7 месяцев назад

No worries, I'm Japanese. The cost really depends on where you are. Willing to bet there's a hike in price outside of Japan.

@lorij3786 8 месяцев назад

Also, something else to notice, if you take a bottle of olive oil, bag of salt..etc and divide the whole containers per servings/portions, let’s say a box of salt is $1.45 and you get about a .02 cent total, the same can be said for olive oil is $8 for 750ml, which would come out to about $0.16 per serving, so it is entirely doable to make a $1 per serving lasagna.. This from the person who hates numbers and number’s hate her..lol We work with what we have and we make the best of it. This was how I was able to survive and thrived with being bed bound for 5 years with only a full time min wage income coming into the house and this being in Canada no less..

@lmsmith015 8 месяцев назад

If he's confused by ricotta, wait until he finds out that many parts of the U.S. use cottage cheese in their lasagna

@beckycaughel7557 8 месяцев назад

Yes that’s what my mom always used! ( and it was VERY good .But years ago I worked for a family who wanted me to use ricotta and I do prefer that.

@chiblast100x 8 месяцев назад

I may be wrong, but I'm pretty sure the standard of using ricotta and the standard of substituting cottage cheese for it in the US both come from _The Better Homes and Gardens New Cookbook_ in it's classic red plaid cover design.

@ChefJamesMakinson 8 месяцев назад

🤣

@SeraphinaBlackheart 3 месяца назад

My mum usually uses cottage cheese in her's, though I will sometimes mix half cottage cheese half ricotta for mine to make it a little dryer and it tastes great :)

@vhfgamer 8 месяцев назад

it was joshua's video that made me make my own lasagna. I pretty much did all the same things except I followed vincenzo's recipe for the ragu. So it had the carrots and celery, and cooked for hours and hours. I made a huge pot of it, and canned the excess in ball jars.

@karolinemees8850 8 месяцев назад

in Germany we have a combination of veggies called "Suppengrün"(soup green), which is usually carrot, celery root, parsley root and leek sold in a bundle. it works wonders as a base for any soup. I used it for bolognese as well. Mine cooks for at least an hour though, don't know if I like that quick ragout

@ChefJamesMakinson 8 месяцев назад

Interesting!

@Elienko11 8 месяцев назад

We have the same in Czech rep. and Slovakia but today is cheaper to buy them separately.

@ZuyFean 8 месяцев назад

@@ChefJamesMakinson In Poland it's also sold together under the name "włoszczyzna" - which could be translated to "the italian stuff" ;) My family indeed uses them as a soup base, sauce base... A lot of dishes begin with "fry diced onion/leek, add diced garlic, then grated carrots and celery root and/or parsley root".

@martinm6368 7 месяцев назад

I really don't like those bundles. You basically pay too much for old vegetables.

@swordrush 8 месяцев назад

My wife and I have made this specific Josh's lasagna. Up to that point we'd only had pretty terrible lasagnas--mostly soup affairs with no real focused taste. We made the pasta by hand, and at the end pleasantly surprised by the result. Try and see what you think Chef James; I'll be interested to hear your additional insights.