You're videos are criminally under watched. You are one of my favorite youtubers! Been with you a long time and you should be everyone's Italian grandma! Much love.
This looks great. I made that onion dip last weekend and holy cannoli, you really could eat it with a spoon. It was super punchy and delicious. Thanks brother.
So like many of you I’m big into food RU-vid. Chef John, Ragusea, Babish, Lagerstrom, Helen Rennie etc. Love ALL of their content but THIS man is who I turn to for the holidays. Not only is his food fantastic but he has an authenticity and a genuine desire to care for, teach, and feed people that I believe is unique to HIM. There is a kindness in him that comes through in his videos that inspires me to prepare the best possible holiday meal I can for my loved ones. Grateful for him ❤️
Completely agree. While I also really enjoy watching chef johns content and recipes, I cannot say the same for Babish for some reason idk and I've never watched any content from all the other chefs you mentioned. I really like watching Refika's videos though, for middle eastern/Turkish food. Do you have any other recommendations?
I love this channel so much. From the video production, to the soundtracks, and of course the recipes. I’ve prepared a number of your dishes and my kids love them. I’ve learned so much over the years watching. I thank you for that! 🙏
Forgot to say this, but I made your sweet potato casserole revision for a bunch of Parisians around Thanksgiving and they went nuts for it. Keep up the great work man.
You nail it man, you’re the definition of what the holidays are. Currently flying back home to meet the family, I might just bang this out with them like you said. Merry Christmas Steven❤️
Congrats, well explained ! Another incredible tasty monument from the nothern Italian cuisine (Veneto) : casunziei all'ampezzana, beetroot ravioli with toasted poppy seeds and smoked scamorza on top.
I just found your channel, and honesty, I’m enjoying your videos so, so much. You do not just simply show recipes, you go into so much details, you tell us theory about the ingredients you use and you show your tips on how to make those recipes better Watching your videos is so much fun, keep up the good work :)
This was love. This was straight up love. I've watched a lot, if not all of your videos, and they are all fantastic... I just wanted you to know that I noticed, and that I'll be studying this video with the attention it deserves.
Yum... Looks as if we are in for a delicious holiday season thanks to you! I cook for over 40 years professionally and I love, love, love your channel and attitude!🎄 have a spectacular and delicious season!
whooooaaaa.... you used to post on cooking subreddits to get your channel started, all those early uploads that were shot in your apt. you blew up HUGE, i remember when your views were only in the dozens. I am extremely gratified at seeing your success on yt, congratulations dude.
Love your channel and have been a faithful Patreon for a long time -- I've made many (many) of your recipes and your recipes are my GO-TO! In the pasta/ravioli making mode, I learned so many new things with this video -- boil the chestnuts first then roast -- ugh, all these years, never boiled and only scored and roasting (no wonder our roasted chestnuts taste like paste)! Polly-O ricotta is East Coast/ NY only, trust me as a LI girl, I know this moving west living in CO, CA, and OR......you can't find Polly-O outside of the east coast -- even at the *best* Italian markets. Best bet is to recommend whole ricotta (not part skim) -- any brand -- trust me, finding whole ricotta is not easy to find outside of east coast either. Final comment/question -- 250g whole eggs vs 250g yolks + 1 whole egg? Having watched Thomas Keller (faithful yolks only + whole egg + milk + OO) and Gordon Ramsay (eggs + yolks + OO) -- what is the best? Making yolk-based dough creates SOO many egg whites to deal with. Also, what about salt and/or OO in the pasta dough? I gather this is using Funke's pasta recipe with whole eggs --- I have not made yet (I have his book). Good luck with the pasta rolling 'bat' - I'll stick to my kitchenaid pasta attachment. Totally agree with using a pasta machine and portioning dough out in 1/4 segments -- it makes this recipe totally approachable.
I've been making pasta since I was 5 with my Nonna and even though I've done it for so long I've never realy followed a recipe or even used a scale, I understand this video is to teach but i never realised peaple make such a big deal out of making pasta. Sorry it just makes me happy I had my Nonna to teach me stuff like this P.S. Your the first and only RU-vidr she liked
At zero point had the thought of how long it would take to do this. I mean you're already a day in on the pasta prep. Plus you make it look like I can take my time (something I like to do when I cook anyway, especially for a meal my family is going to eat) and be able to present a beautiful dish for my family.
holy… this is definitely the appetizer I’ve been looking for so desperately this christmas season. Do you know if i can make the pasta shapes ahead? On the day before?
I asked for you to do chestnut pasta last year. That recipe looks wonderful. There is a Sicilian pasta dish that uses Sicilian pistachios. Have you ever made it? You should also make Capezzoli di Veneree - Nipples of Venus.
