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This is pastrami, fully cooked too

Well said! I’m far from a chef, but whatever the word is for self-taught from mom home kitchen cook!

It’s so good, so quick and easy after you learn the technique. Weeknight staple

@@ZenKitchenVibes I had this prepared table side in a parmesan cheese wheel. unfortunately it was a disappointment. no where near as creamy as yours looks.

@@AntonioVidIQI do like to add some extra egg yolks to mine to make it extra silky smooth

I Carbonari must be OG foodies

No way! P Diddy messed up

Thanks Rick! I hope you enjoy. I've pinned the recipe, but let me know how it turns out or if you have any questions.

🙏

Delizio indeed. Great idea BCEME200! It could teach my 5 and 3 year old some great life lessons. What do you like to grow in your garden?

@@ZenKitchenVibes money and wasabi

i like the way you garden. i'm coming over for some wasabi--but you're paying

Thanks Antonio! A fresh veggie is a superpower in the kitchen. I love how Italians understand that great food relies on using high quality ingredients!

thanks victor! I have no idea where gravy came from, but I bet you could even put this on turkey and make that dry, bland turkey meat taste delicious.

Ugly delicious to quote one of the goats Dave Chang

I promise it tastes better than bullsht!

Toe-may-toe, Toe-mah-toe, but your comment is one of the reasons I LOVE Italian food and culture so much, the passion about tradition. A true hallmark of the slow foods movement

I worked as a Caregiver, my first patient was an Italian Gentleman, he was 90 years old. He told me on the second week, he was going to make his Mother's Meatballs and Gravy. He added all the ingredients to the meat and I couldn't be in the kitchen, because he didn't want me to know how to make them. After two months, he allowed me to be in the kitchen, and before he died, he allowed me to make them by myself. When he died, he had only one Son and two Grandsons, they didn't know how to make them, luckily I did. RIP Mr. Sam, I really loved you.

I like the way you think Mark! Hands are one of the best kitchen tools for so many things

Glad you enjoyed the video Adam! Denominazione di Origine Protetta is sold by Costco sometimes, but yes there are many imposters and I agree the D.O.P. is the only trustworthy label. What's your backup if you can't find D.O.P tomatoes?

@@ZenKitchenVibes Anything Rega brand works well: passata, paste, and whole tomatoes. Tomato paste wouldn't be made from San Marzano tomatoes because there are so very few acres of them grown each year, and making tomato paste from San Marzano tomatoes would be like making red wine vinegar from a 1961 Château Margaux. The only terroir legal for growing D.O.P. San Marzano tomatoes is so small you wouldn't believe it. That, and much of it is under a highway overpass! One VERY surprising discovery is that a tin of Hunt's Crushed Tomatoes works beautifully for anything requiring tomatoes to be broken down. I hate Hunt's ketchup with a passion, and their cut-tomato products have too much Calcium Chloride in them for my palate, but their Crushed product is superb. In fact, I've stopped buying Rega passata and now just buy the Hunt's Crushed. Give it a try and you'll see. You have to go where the evidence leads.

Thanks for the tip. I’ll have to try the Hunt’s crushed tomatoes and see-certainly an unexpected tip. Generally speaking additives in our food is a real problem and I hope it garners some serious attention and or regulation soon.

@@ZenKitchenVibes Calcium Chloride is perfectly safe, and if it weren't present in canned diced tomato products they would be a disgusting can of slop that slid on your tongue and made you want to gag. Calcium Chloride stiffens the cell walls to keep them (more) intact for long periods of time. The issue I have with Hunt's Diced and Petite Diced products is that they use far too much Calcium Chloride. Once you've trained your palate on it, you can't miss it, the same way you can't miss too much Sodium Citrate in commercial cheese sauces.

So good!

🍕💯🔥🔥🔥

Glad you enjoyed it!

Thanks big bro

You would LOVE these burgers. They are my go to for summertime barbecue parties

Glad you like it!

Lorenza Boticelli--penso che Granny Ginas sugo e piu meglio, pero io vorrei insegnare la storia del sugo agli Americani o le gente che non sono italiani. Perdone me, mi italiano non e molto bene. Che tipo di tomate preferesci?

It's very hard to be better than anything a Nonna makes

Yes it is Don Ross, Yes it is

Might be the biggest compliment I’ve received yet. Hope you enjoy some good sauce too!

How did your Nonna make it? Anything cooked by any Nonna is probably better than mine

@@ZenKitchenVibes Just some friendly kidding. It's been 45 years since I've had Nonna's gravy. What I remember more is the homemade Gnocchi.🇺🇸✝️🇮🇹✌️

I will get lost in that Sunday sauce!

Ha! Everyone has their own gravy recipe, that’s one reason I love it so much. Do the country ribs shred into the sauce?

​@@ZenKitchenVibesYou know it

I bet your Nana made an incredible sugo. I love how certain foods can trigger so many nostalgic memories usually with family involved. The oven makes it so much easier and foolproof, still just as delicious as Nonna’s though.

Tomayto Tomahto. One of my favorite parts about Sunday sauce in general is the different ways everyone makes the sauce and have their own traditions. Braciole is really good too, but also more challenging and time consuming.

I think of it all relatively speaking. Italy’s culinary history goes back thousands of years so in the grand scheme of things, if an Italian Nonna has never tried a dish, I think it’s pretty new, but your point is well taken!

Gravy, sauce, sugo, always delicious

Getting the heat just right is critical to this technique, and a bit tricky. Definitely still learning, but it still tasted great!

TEACH ME TONY! a lot to unpack here, but the irony is I’ve spent a couple years living in Italy, and never heard of this hyperlocal Bari dish until I learned about it on TH-cam twenty years later. Home cooking is all about learning and trying new things to build your confidence and skills. There’s no shame in embracing that mindset. Good luck to you too-hope you bought the low on that Bitcoin before the halving.

I guess I see it as all relative when talking Italian culinary history. With so many dishes coming out of Italy having been perfected over thousands of years, 60 years is just a drop in the bucket. You say tomayto I say tomahto

Me too! Thank you so much!

Shhh--don't tell anyone, especially my vegan friends who ate it

They told you, so you know it's been noticed… The solution is to cook more cleanly for others@@ZenKitchenVibes

Just a joke! Good thing my friends enjoyed the strands of spaghetti, on the bright side, bit of extra much needed protein, but alas Alan you are right--clean kitchen is important.