@@jasonross7343 I was gonna say this sounds exactly like my dad. always starts cooking when its time to eat, and then keeps saying it will be ready soon
I'm Italian and I'm amazed. That's not just one of the very BEST lasagna I've ever seen... he also made it by following one of the most traditional "ragù" (the red tomato sauce) recipes ever. It's the almost the same ragù recipe my father used to cook for Sundays' lunch using whole short ribs instead of grounded meat. Kudos to this great "italian" chef!
@@jheric0ol The lasagna pasta always need to be cooked in water before being placed in the baking pan with meat and cheese sauce. The lasagna pasta is like normal pasta.
Dear Italians and lasagna experts, I apologize for probably not making this the correct way. Please do not yell at me too much even though I might deserve it. Sincerely, a boy who has sensitive ears
Alvin, your production quality amazes me. I know for a fact how hard it is to make a good cooking video and you took it to another level. There must be an insane amount of work behind a video like this one and you seem to really care about all the little details in every single one you make. Hats off to you and congratulations on your beautiful channel.
I have terrible insomnia and so many nights when I'm up all alone in a still house while everyone sleeps, Alvin's videos are the only thing that helps me nod off. Thanks for your amazing cook and relaxing work. You've created adult bedtime stories.
This is one of the most relaxing videos I've ever watched. The thoughtful camera angles, color grading, beautiful sound textures, and choice of music made this an absolute treat for the ears, eyes, and soul. Wonderful work! I'm so hungry now. Edit: The part where you cut into the finished lasagna is nearly in perfect sync with the beat of the song, and that is so satisfying.
I made this lasagna for valentines day and i was so so so happy with the result! It was the best one I've ever had in my life, thank you so much for the recipe and it was super relaxing to cook with you :)
@@starlsma2000 @Starlsma Wrote this as he was speaking but half way in I decided to type it then write it on my shitty old phone. Auto correct and grammar messed my hands up this bloody trash phone. Here goes everything: Friday 4 pm 7 ribs (beef), small cup of pancetta, 1 (big?) Carrot, 1 red onion (also called brown onion), 1 cucumber. Add oil a moderate amount. Then cook the vegetables separately. 1 table spoon of tomato paste. He adds in wine but im not using it (religion). Something like 2 jars of tomato sauce. Adds the ribs then puts it in the oven. I assume its low heat. Friday 8 pm. Takes it out. Gets rid of the bones in the ribs. Adds 1/4 of a chunk of cheese mozzarella or cheddar (very likely white cheddar) by grating it. Lets it cool down near the window. Ok nvm its Pecorina (romano) cheese but its your choice to pick one. Puts the pot in the fridge for 3 days. Sunday 10 am: heats small block of butter in a pot. Medium stove on full heat. Adds 3/4 of a (small bowl) bowl into the pot. 500 ml uses half so 250 ml of milk. Stir quickly whilst adding de milk. Adds nutmeg+pepper. Whisk then add 1/4 grated cheese. Lets air cool it down then puts it in the fridge. Monday 7 am: 11 eggs use only the yolk portion of it. Dont throw away the white bit. 3/4 flour of a (medium cereal bowl), bowl onto the beech wood chopping board. Spaces out using a bowl with a small bottom to spread and even out the inside (ignore the edges). Place all 11 eggs on the flour then adds sugar or salt (not specified), pops eggs then mixes eggs separately then with the flour. Proceeds to cover it all with flour the beat the sh8t.... jk he massages it into a ball. Cuts balls in half. Uses tool called pasta roller machine to thin the ball he straightened. After doing it a few times thin enough he takes it out and cuts it into rectangular shapes. Places it into a pan of hot water for maybe 1 min or less. Im guessing he uses the egg whites to brush on the pasta. Warms up both sauces (tomato and cheese). Gets tray and places in order of tomato sauce-pasta-tomato-cheese (sauce)-pasta-tomato-cheese sauce-pasta-lastly lots of cheese sauce. Wraps it then in de fridge it goes. Tueday 4pm Gets tray out then grates cheese on the lasagne (not too much). Place it in the oven. It should come out light brown.
Oh how I miss these videos. Alvins episodes on Andrews channel are very nice, but this format with no voiceover and just the peaceful sounds of cooking and a bit of chill music is a whole different level of wholesome that I need back into my life!
My daughter and I made this over spring break. Estimated amounts on what you did. Got it pretty close. Freaking decadent. Short ribs were a revelation. Sit time in the fridge was the icing on the cake. Congrats sir, this was amazing!
I highly recommend to take the sauce to the next level, buying 8-12 roma tomatoes and stewing them and blending them with some salt, sugar, and basil to create your own tomato base. Love the video!
Anyone else notice the music after the transition to the first evening? He went to play Zelda and comes back with a Zelda's Lullaby remix. Genius my man.
@@michaelhackman3195 oh I’m sorry I completely misread your comment. I thought you were asking what it was a remix of. I think he might have credited the person in the description, though if he didn’t, I don’t know
There's a lot about the "film-making" process of this video that I hope a lot more people can appreciate. 1 - The choice of no voice over, but just the most impeccable music selection paired with really crisp ambient SFX. 2 - The timing of the subtitles is just so perfect, as well as the humorous writing of them, itself. 3 - The gorgeous cinematography, lighting, colors; the use of super tight close-ups and mediums. 4 - And to tie everything together, the magnificent editing that encapsulates everything so well. Regardless of if one actually gets to taste the food involved or not, this is truly therapeutic viewing; whether through it's near perfect runtime, that allows one just about enough to sit back and relax, or through the combination of all the above elements, making for almost cinema like viewing 'for free'! Some of the very finest that TH-cam has to offer. Bravo, Alvin. :)
its very common among asian food youtubers!!! you should try and watch more, although a lot of them are based around either desserts or asian food, its still the same vibes
I didn't intend to watch the entire video, but I was instantly drawn in by how well produced this video is. Major props to you, and your friends are very lucky
i’ve been making the lasagna for years now, and it’s always been a hit in my family. it’s a holiday staple at this point, thank you for sharing your wonderful recipe!
I feel like when Alvin goes to restaurants he takes a bite of food, smacks his lips a couple times and says..”it’s okay, but not...... ~ o l d ~ enough”
I watched the VOD of you reacting to it, I could only understand 30% of what you were saying (i took a few years of spanish) but it was hilarious! Thank you!
Alright, ive tried my best by watching the video to approximate a recipe guide for this amazing looking lasagna. I approximated ingredients amounts, but cooking times and exact temperatures are something i couldnt get from the video, so look up similar recipies for those(for the cheese sauce, look up bechamel recipies and for the finished lasagna look up lasagna recipes and use the relevant times/temps from those) Hoping i got this right, i'll definitely have to make this in the future. Meat sauce: 1 large white onion, chopped Equivilent ammount of celery and carrots, chopped Olive oil 6-7 beef spare ribs, bone in 1/2 cup of pancetta, diced 1 heaping tablespoon tomato paste Red wine, chateau fort lignac, pour around 3 seconds 2 jars tomato sauce Pecorino cheese 3/4 cup Cheese sauce: 2-3 tbs of butter 1 cup of milk 4-5 tbs of flour Pepper 1 tbsp of nutmeg 1/2 -3/4 cup of pecorino cheese Noodles: 11 eggs, whites removed 3-4 cups flour Salt Melted butter, or olive oil Cooking instructions: Brown beef spare ribs in a large pot with olive oil. Remove. In the same pot, add your pancetta and brown it. Chop one large white onion, and an equivilent ammount of chopped carrot and celery. In the same pot, saute with olive oil until softened. Add tomato paste, and stir. Deglaze with red wine, cook off the alcohol. Add jars of tomato sauce (or equivalent of homemade if desired) and spare ribs. Bake covered low and slow for a few hours, until the beef is fork-tender. Remove ribs to a separate dish. Remove the bones, and shred with a fork. Add the beef back to the sauce along with 1/2-3/4 cups of pecorino cheese. Cover and chill until needed. The next day, melt and brown the butter in a sauce pot. Add 4-5 tbs of flour and cook until it now longer smells raw (smells like cooked pie crust) Quickly whisk in milk (tip: cold milk, hot rue, no lumps) Add 3/4 cup pecorino cheese, nutmeg, and pepper. Cover and chill in the fridge until assembly. The next day, seperate the yolks and whites of 11 eggs. Pour 3 1/2 cups of flour on to a work surface, making a well in the center. Place the egg yolks in the center, lightly salting. Break the yolks wih a fork and stir gradually into the flour until you can no longer stir. From there, knead the dough until a smooth supple dough ball forms. Wrap in plastic and rest for around 30 mins to an hour. Divide the dough in half, and using either a pasta roller or a rolling pin, roll out each half of the dough thinly. (For a pasta roller, gradually roll from the thickest setting to the 2nd thinnest. For a rolling pin, roll until about 1/3rd to 1/4th of an inch). Cut into noodles appropriate for the size of pan you are using. Boil the noodles for a minute or two until they are al dente Lay them to the side and brush with olive oil. Assembly: Warm up both sauces in a low oven. Meat sauce first layer, then go noodle, meat sauce, drizzle cheese sauce until you reach the top noodle layer. Top with a thick layer of cheese sauce. Cover and chill overnight. Grate additional pecorino on top before baking, approx 1-1 1/2 cups. Garnish with parsley after baking.
@@mxthxisbetter6463 well, thats the annoying part. I didnt make this myself, this is purely my best guess of what his recipe is. Whatever flour is commonly used for lasagne noodles i guess.
I made this for my boyfriends birthday last year. Now we're married. Thanks Al - making it again today, I will let you know in a year if its a boy or a girl ;) Edit (scince comments get lost sometimes): It's January now and I am 14 weeks pregnant
@@ellienorling4017 At what point is the meat sauce and cheese sauce starting to spoil? These ingredients are already 4 days old before he bakes the final product. At 3 days, I throw out leftovers for safety.
@@heresthething....4685 yesss meat sauce expires quickly we talking about 3 days, so good call. I wouldn't do this recipe because some ingredients would of expired when it becomes cooking time. I would rather slow cook lasgnana then do this.
@@heresthething....4685 short rib and cheese are high in fat which acts as a preservative, shelf life usually is a week. If you freeze it, about 3 months
Between the filmmaking/production skills, the chef skills, and the music taste, I am in art overload. This video is layered with beauty just like the lasagna
Alvin's videos are soooo calming and reaxing, i really love the vibes here so much, and the way alvin talks about everything his friends and life and stuff. also the talking to food thing is endearing, i really love this place
@@dx87gaming31 it means tht by the time he made the lasagna, the lasgna as house warming gift for his friends new house , will become an old house by then
Y’all probably don’t see how much work and effort this took behind the scenes from cinematography and editing, keep in mind every shot he’s moving the camera and it is not easy to move the camera every time. I respect your hustle man keep it up ❤️❤️
not sure but it is possible he has multiple cameras and edited them together. im dumb so im prob wrong, but the effort he put in is still definitely alot
@@doctordoom02 I know! he claimed he burned the edges “a bit” but he burned them a lot and the cheese got too hard up top it seems. Pecorino actually its a bit stretchy when cooked properly. But I bet it was still super good.. way better than cheaper lasagna.
@@everythingyousayiscorrect first of all the last layer has to be covered with sauce, THEN you put parmigiano on it. Second: he added parsley. That's blasphemy for us. Third: he added "raw" parmigiano (or whatever it was, actually I doubt he used the real one) after cooked. The fourth: I don't remember it but if I re-watch I can. Plus: he didn't make it properly but I can accept other "poetry licenses" he used but stll they're aren't "canon". Anyway it probably taste good but good as my first lasagna when I began university, not good as my mom and grandma (and every other italian woman 😁) do.
I think this is my favorite food video on the internet, everything about it is so absolutely cozy and emits a comfy vibe, from the little commentary subtitles to the sounds Alvin makes in excitement, sasuga recommended section, you have struck gold, amazing work Alvin.
"I know it's weird, but I like talking to my food" No, I think it's sweet, in general if you treat everything as if it has feelings you will probably get better results because you take better care of whatever it is, it also makes this video a lot more interesting to watch
One of the greatest food videos that I have ever seen. A wonderful reminder that cooking is not always about how quickly and accurately you can make something and hope that it comes out fine. Even with the editing, this is a perfect example of how much better something can be with a little more time, work, and passion. The same thing can apply to a miriad of other things. A truly spectacular video overall, something I have never thought I would have enjoyed this much. Never change your style.
I mean this in the best way possible- I have terrible insomnia and can’t even take a nap without my heart feeling like it’s going to explode with anxiety. When I watch Alvin’s videos, I feel so peaceful and happy that I fall asleep and take a nap. That sounds like I mean the videos are boring. They are NOT boring. They are lovely, so soothing, so comforting. I could watch a million of these videos.
Alvin, your videos are seriously THERAPY. The peaceful music, the scenes of nature, and most especially - your calming presence. The commentary is adorable, and the food, of course, makes the whole world wish they could smell and taste it. Honestly, though, I would watch your videos if you were building furniture or grooming dogs or reading the phone book :)
"A better cook could probably make it faster..." No, no sir... The time, energy and love that you put into your dishes makes you the BESTEST cook. Love your work, and always looking forward to new videos from you!
rekt´d without a moments hesitation. To be a chef you need to have a stone cold heart to commit atrocities at any given moment, second thoughts and tentativeness can be the mistake that leads to your demise in this profession
Alvin: “ I’ll steal a piece, i hope my friends dont mind.” If you actually give them the 100 hour lasagna with a missing piece and they mind... They are not good friends
I like coming back to casually watch these to chill, especially since Alvin's been on Babish so much lately I love watching the videos that are his roots.
This video i already a month old, so, I don't know if you'll see this. But I just gotta say thank you. I've been going through a weird little bit with how to move forward as a cook, and trying to make that my art and my career. This video has seriously inspired me though and it hurts to say that I can't fully relay exactly how much that means to me. Thank you.
Agreed, you made a very nice ragu that would have been brilliant on its own or served with papadella. BTW I roll my pasta thinner and don't pre cook it, it cooks just fine in the sauce. Also I like to have thinner layers of the ragu as my pasta is thinner and have more layers, It gives it a lighter texture. Just personal pref, yours looks excellent.
Police: What have you done between Friday 4pm till Tuesday 4pm?
Alvin: Lasagna.
LMAO!!!!!
BEST COMMENT EVER.
its the maths for me!
*Tuesday 8 pm
This alleged lasagna. Where is it currently located?
"Moooom.. when will dinner be ready?"
"Just 90 more hours sweetie"
HAHAHAHA
It should be dad but still pretty fun ngl
@@jasonross7343 I was gonna say this sounds exactly like my dad. always starts cooking when its time to eat, and then keeps saying it will be ready soon
That's a case worthy of a Childhelp call
MY MOMS 90 HOURS IS A GOOD MONTH LOL
Someone: What is your secret to being so skinny !?
*Alvin: I finish cooking every four days.*
LMAO
🤣🤣🤣 dying
lol
😭😭😭😭😭😭🖐️
🤣
The cutting synced with the music at 12:25 is soooo relaxing
Omg yessss
I fell asleep
@@NeverBrokeeAgain too bad. You missed out.
Yhh fr
do you know what song that is tho?
The way he edits is therapy, the way he talks to his food is therapy. Food is therapy too. So thanks
100 hour lasagna = 5 hours cooking + 95 hours carefully placing camera, lights, composing shots and editing this incredible video.
Ur THE KING
Well, he placed it in a fridge for few days...
@@KILLERMATYCZ yea thats why too i guess
@@KILLERMATYCZ m
5 hours cooking would have burnt it to charcoal lol
I feel like Alvin is living in his own Studio Ghibli world when he cooks.
this is very accurate
Absolutely. The animation in Ghibli movie cooking scenes is God-tier animation. And Alvin's films give me the same warm, happy feeling.
its ok , seems delicious, sembra deliziosa !
the fact that he talks to the foods is a telltale sign of a ghibli movie protag
@@siguy715 *grave of the fireflies has entered the chat*
but yeah, jokes aside, studio ghibli’s animation is super cozy
I'm Italian and I'm amazed. That's not just one of the very BEST lasagna I've ever seen... he also made it by following one of the most traditional "ragù" (the red tomato sauce) recipes ever. It's the almost the same ragù recipe my father used to cook for Sundays' lunch using whole short ribs instead of grounded meat. Kudos to this great "italian" chef!
Italian from the South?
what about cooking the lasagana pasta in water ?
@@jheric0ol The lasagna pasta always need to be cooked in water before being placed in the baking pan with meat and cheese sauce. The lasagna pasta is like normal pasta.
Siamo in 2
Siamo in 3
Dear Italians and lasagna experts,
I apologize for probably not making this the correct way.
Please do not yell at me too much even though I might deserve it.
Sincerely,
a boy who has sensitive ears
It still looks great
*Lasagna*
DW Alvin, i think we'll be fine.... it's probably still a kicka** lasagna! :DD
As an Italian, this looks great. In Italy recipes changes wherever you go, so as long you don't say this is the og recipe you will be ok 😂
It is lasagna at the end of the day
At this rate, Alvin's going to be raising his own chickens and growing his own wheat soon for the 1-year lasagna.
Hopefully also making his own red wine for the sauce, I would definitely buy that!
LOL
Agreed
But will still be using powdered nutmeg.
@@josiejungle8377 the wine is gonna be for his 1 decade lasagna
Alvin, your production quality amazes me. I know for a fact how hard it is to make a good cooking video and you took it to another level. There must be an insane amount of work behind a video like this one and you seem to really care about all the little details in every single one you make. Hats off to you and congratulations on your beautiful channel.
ok
@@azin1949 wtf
ok
@yo is weeb supposed to be a insult
@@ivano7770 no, it's not
I have terrible insomnia and so many nights when I'm up all alone in a still house while everyone sleeps, Alvin's videos are the only thing that helps me nod off. Thanks for your amazing cook and relaxing work. You've created adult bedtime stories.
Me at supermarket: What do I wanna eat today?
Alvin at supermarket: What do I want to eat next week?
Hops
Planning :)
Lol
Accurate
preparation,
and dedication.
My theory is that Alvin only eats every 100 hours, eating only coffee and brown butter until his meal is complete.
I think it’s brown butter with caffeine in it
That's like.......... Five days
Doctors hate him! see how this one man became immortal on 100 hour lasagna and caffeine!
This is one of the most relaxing videos I've ever watched.
The thoughtful camera angles, color grading, beautiful sound textures, and choice of music made this an absolute treat for the ears, eyes, and soul.
Wonderful work!
I'm so hungry now.
Edit: The part where you cut into the finished lasagna is nearly in perfect sync with the beat of the song, and that is so satisfying.
Been hungry to see a comment noticing the knife dancing, I can finally rest now
Yeah
Looking at the comment section to say exactly this! yes!!
Agreed
I agree, beautiful contemplative lasagna video - many thanks!
I made this lasagna for valentines day and i was so so so happy with the result! It was the best one I've ever had in my life, thank you so much for the recipe and it was super relaxing to cook with you :)
Can you please tell me all the ingredients I want to make it too
@@starlsma2000 bruv watch the vid we all did.
@@HassanAhmed-rf9xr bruh I did, but idk the amount of things added
@@starlsma2000 @Starlsma Wrote this as he was speaking but half way in I decided to type it then write it on my shitty old phone. Auto correct and grammar messed my hands up this bloody trash phone. Here goes everything:
Friday 4 pm
7 ribs (beef), small cup of pancetta, 1 (big?) Carrot, 1 red onion (also called brown onion), 1 cucumber. Add oil a moderate amount. Then cook the vegetables separately. 1 table spoon of tomato paste. He adds in wine but im not using it (religion). Something like 2 jars of tomato sauce. Adds the ribs then puts it in the oven. I assume its low heat.
Friday 8 pm. Takes it out. Gets rid of the bones in the ribs. Adds 1/4 of a chunk of cheese mozzarella or cheddar (very likely white cheddar) by grating it. Lets it cool down near the window. Ok nvm its Pecorina (romano) cheese but its your choice to pick one. Puts the pot in the fridge for 3 days.
Sunday 10 am: heats small block of butter in a pot. Medium stove on full heat. Adds 3/4 of a (small bowl) bowl into the pot. 500 ml uses half so 250 ml of milk. Stir quickly whilst adding de milk. Adds nutmeg+pepper. Whisk then add 1/4 grated cheese. Lets air cool it down then puts it in the fridge.
Monday 7 am: 11 eggs use only the yolk portion of it. Dont throw away the white bit. 3/4 flour of a (medium cereal bowl), bowl onto the beech wood chopping board. Spaces out using a bowl with a small bottom to spread and even out the inside (ignore the edges). Place all 11 eggs on the flour then adds sugar or salt (not specified), pops eggs then mixes eggs separately then with the flour. Proceeds to cover it all with flour the beat the sh8t.... jk he massages it into a ball. Cuts balls in half. Uses tool called pasta roller machine to thin the ball he straightened. After doing it a few times thin enough he takes it out and cuts it into rectangular shapes. Places it into a pan of hot water for maybe 1 min or less. Im guessing he uses the egg whites to brush on the pasta. Warms up both sauces (tomato and cheese).
Gets tray and places in order of tomato sauce-pasta-tomato-cheese (sauce)-pasta-tomato-cheese sauce-pasta-lastly lots of cheese sauce. Wraps it then in de fridge it goes.
Tueday 4pm
Gets tray out then grates cheese on the lasagne (not too much). Place it in the oven. It should come out light brown.
@@HassanAhmed-rf9xr thank you so much
"I hope I don't spill the vegetables."
"I have spilled the vegetables."
Story of my life.
I wana go back into the tubb!!! >:(
@@alvinspasta8842 omg since when did u get a yt acc ?
@@minty3923 Soon as I got out of the tub, I knew I needed some way to complain to someone.
Super relatable.
That is actually funny. 😂
This is what it would have been like if Bob Ross was a chef.
Nah, the vibe is there but it’s missing the wholesome, soulful dialogue, and something to beat the devil out of.
And juns kitchen
Yes. This.
@@joshuawong3436 yesss
Except Bob Ross's claim to fame is his ability to develop his own speed-paint style... So this is the exact opposite of Bob Ross.
"I hope I do not spill the vegetables"
"*I HAVE SPILLED THE VEGETABLES*"
My life in 2 sentences
TRUEEEEEEEEEEEEEEE
@blv huh? I've searched for it but haven't found anything relevant
i think you meant _our_ lives. we all felt that.
Trueeeee XD
Have confidence!
...
No confidence!
Alvin's videos are like a mini vacation for me.
Life goal: to be one of Alvin's friends.
_sigh_ That is the dream ain't it?
Just think of the cookies
perioddddd
Don't forget Rie too🙌🏾
@@ezinne_yt yes and rie too
Video Title “10 Year Burger”
Alvin: “So first step raise your own cow”
LMAO!!😂😂
Lol good one
Haha, indeed!
I mean, if thats the first step, its not gonna be that hard to get to 10 years
@@johntelekom9712 lemme just reply real fast
can we just appreciate the fact that he was wearing a white shirt and didn't get any sauce on it? that's skill.
i found that very impressive, considering that you can see every lil speck of anything on white shirts.
He probably has many white shirts
meanwhile me: wipes sauce on shirt by accident
@@sledgetable172 accident?
Its called growing up
Oh how I miss these videos. Alvins episodes on Andrews channel are very nice, but this format with no voiceover and just the peaceful sounds of cooking and a bit of chill music is a whole different level of wholesome that I need back into my life!
Ikr its so calming i always watch these when im stressed and it calms me down instantly
My daughter and I made this over spring break. Estimated amounts on what you did. Got it pretty close. Freaking decadent. Short ribs were a revelation. Sit time in the fridge was the icing on the cake. Congrats sir, this was amazing!
Can you please share the time and quantity it took to cook step by step. That will be nice of you.
Could you please share the recipe
@@JMDPhotography-Chi it’s in the description
@@ryanne3090 no its not
Ryanne no it isnt
"Dad Im Hungry!"
"Son, I told you! We have 98 more hours to go!"
“Son, just wait, a bit longer.”
“Fine, son I’ll make a snack. Just 24 more hours to go until it’s done.”
HAHAHSHAHAHAHAHHAA
"It will be ready in 6 hours"
100
That looks like a lot of work.
"This is fun."
That looks like fun.
I highly recommend to take the sauce to the next level, buying 8-12 roma tomatoes and stewing them and blending them with some salt, sugar, and basil to create your own tomato base. Love the video!
I came back to finally try his recipe but I will definitely incorporate your tip! Blessing!
@Slow Motion I agree! The flavour from a Mutti sauce bottle is exquisite!
The diced Carrots does the job of Sugar.
sugar and tomatoes dont belong together
@Slow Motion do you know how much it costs?
That is dedication my man.
No it’s not. It’s cooking
@@onsoul5199 bro 100 hr oh cooking u would have been given up
Dont worry, you get some motivation the moment you start with the meat sauce
@@yt_niklish8401 it’s not 100 hours of cooking, it’s mostly waiting
@@KS-xs3oc yep like waiting the pasta to cool then waiting the meat sauce to heat and cool again and bla bla bal
Anyone else notice the music after the transition to the first evening? He went to play Zelda and comes back with a Zelda's Lullaby remix. Genius my man.
Yeah I noticed that too, surprised no one talked about it
Any idea what remix that was?
@@michaelhackman3195 he literally said in his comment it was a remix of Zelda’s Lullaby
@@memerman9268 by who?
@@michaelhackman3195 oh I’m sorry I completely misread your comment. I thought you were asking what it was a remix of. I think he might have credited the person in the description, though if he didn’t, I don’t know
There's a lot about the "film-making" process of this video that I hope a lot more people can appreciate.
1 - The choice of no voice over, but just the most impeccable music selection paired with really crisp ambient SFX.
2 - The timing of the subtitles is just so perfect, as well as the humorous writing of them, itself.
3 - The gorgeous cinematography, lighting, colors; the use of super tight close-ups and mediums.
4 - And to tie everything together, the magnificent editing that encapsulates everything so well.
Regardless of if one actually gets to taste the food involved or not, this is truly therapeutic viewing; whether through it's near perfect runtime, that allows one just about enough to sit back and relax, or through the combination of all the above elements, making for almost cinema like viewing 'for free'!
Some of the very finest that TH-cam has to offer.
Bravo, Alvin. :)
Well said Champ...
This is such a breath of fresh air compared to most youtube videos....
Perfectly said. This guy is super talented.
You gave words to what I couldn't. Thank you.
its very common among asian food youtubers!!! you should try and watch more, although a lot of them are based around either desserts or asian food, its still the same vibes
I didn't intend to watch the entire video, but I was instantly drawn in by how well produced this video is. Major props to you, and your friends are very lucky
the subtitles here read like a children’s book and i mean that in the best way. simple, calming, peaceful. makes you feel right at home.
I read it “chicken’s book”... this dude made me hungry af
Alternate title: guy being wholesome to lasagna for 100 hours
imagine having 544 likes but no comments
7:46
"I hope you slept well."
*Pats dough*
"Wake Up."
*Cuts dough in half*
i wheezed
He said it was mitosis, so a nice thing happened .
Little butt 😂
I was reading this while eating might've choked a bit but still worth
Little butt 🤣🤣🤣🤣
i’ve been making the lasagna for years now, and it’s always been a hit in my family. it’s a holiday staple at this point, thank you for sharing your wonderful recipe!
"The bottom is a little ugly"
Me: * covers lasagna's ears * no he didn't mean it, you are perfect.
aw wait that’s cute :(
Fuck you
@@newkid9807 wot
@@newkid9807 ?
aww
I feel like when Alvin goes to restaurants he takes a bite of food, smacks his lips a couple times and says..”it’s okay, but not...... ~ o l d ~ enough”
Riiiiiiiight
It is weird man
"It is nice but...this is not quite that ~ { a g e d } ~"
This is a Garfield thing I feel like
im crying, this is the most beautiful video i've ever seen.
hola uni
Te amo uni
Hola uni
te quiero Diegoooooooooooooooooooooooooo
I watched the VOD of you reacting to it, I could only understand 30% of what you were saying (i took a few years of spanish) but it was hilarious! Thank you!
I made this for my grandma and she cried and thanked me for such a lovely meal :D
Wholesome!
❤️🤞🏽
What kind of tomato suce did you use?
I'd actually be happy if this is my father and says "we have food at home".
jesus christ! thats not funny haha
But in reality ....
@@aayladamian3996 in reality, dad comes back with belt
@@inkvenom6432 and a ketchup sandwich
D:
Alvin's friends must be the luckiest people in the world.
they eat once every 3 months...
I wana go back into the tubb!!! >:(
Luckiest? I’d say most patient.
i think that goes to mrbeast
@@otraxx i want to be his friend for sure
these videos give me the same warm feeling that Pixar's ratatouille does
Yes...
YASSSSS BITCH
same
VERY MUCH
Agree
Alright, ive tried my best by watching the video to approximate a recipe guide for this amazing looking lasagna. I approximated ingredients amounts, but cooking times and exact temperatures are something i couldnt get from the video, so look up similar recipies for those(for the cheese sauce, look up bechamel recipies and for the finished lasagna look up lasagna recipes and use the relevant times/temps from those)
Hoping i got this right, i'll definitely have to make this in the future.
Meat sauce:
1 large white onion, chopped
Equivilent ammount of celery and carrots, chopped
Olive oil
6-7 beef spare ribs, bone in
1/2 cup of pancetta, diced
1 heaping tablespoon tomato paste
Red wine, chateau fort lignac, pour around 3 seconds
2 jars tomato sauce
Pecorino cheese 3/4 cup
Cheese sauce:
2-3 tbs of butter
1 cup of milk
4-5 tbs of flour
Pepper
1 tbsp of nutmeg
1/2 -3/4 cup of pecorino cheese
Noodles:
11 eggs, whites removed
3-4 cups flour
Salt
Melted butter, or olive oil
Cooking instructions:
Brown beef spare ribs in a large pot with olive oil. Remove.
In the same pot, add your pancetta and brown it.
Chop one large white onion, and an equivilent ammount of chopped carrot and celery.
In the same pot, saute with olive oil until softened. Add tomato paste, and stir.
Deglaze with red wine, cook off the alcohol.
Add jars of tomato sauce (or equivalent of homemade if desired) and spare ribs.
Bake covered low and slow for a few hours, until the beef is fork-tender.
Remove ribs to a separate dish. Remove the bones, and shred with a fork. Add the beef back to the sauce along with 1/2-3/4 cups of pecorino cheese. Cover and chill until needed.
The next day, melt and brown the butter in a sauce pot.
Add 4-5 tbs of flour and cook until it now longer smells raw (smells like cooked pie crust)
Quickly whisk in milk (tip: cold milk, hot rue, no lumps)
Add 3/4 cup pecorino cheese, nutmeg, and pepper.
Cover and chill in the fridge until assembly.
The next day, seperate the yolks and whites of 11 eggs.
Pour 3 1/2 cups of flour on to a work surface, making a well in the center. Place the egg yolks in the center, lightly salting. Break the yolks wih a fork and stir gradually into the flour until you can no longer stir. From there, knead the dough until a smooth supple dough ball forms. Wrap in plastic and rest for around 30 mins to an hour.
Divide the dough in half, and using either a pasta roller or a rolling pin, roll out each half of the dough thinly. (For a pasta roller, gradually roll from the thickest setting to the 2nd thinnest. For a rolling pin, roll until about 1/3rd to 1/4th of an inch). Cut into noodles appropriate for the size of pan you are using.
Boil the noodles for a minute or two until they are al dente
Lay them to the side and brush with olive oil.
Assembly:
Warm up both sauces in a low oven.
Meat sauce first layer, then go noodle, meat sauce, drizzle cheese sauce until you reach the top noodle layer. Top with a thick layer of cheese sauce. Cover and chill overnight.
Grate additional pecorino on top before baking, approx 1-1 1/2 cups. Garnish with parsley after baking.
I just wanted to know, what kind of flour did you use for the pasta?
@@mxthxisbetter6463 well, thats the annoying part. I didnt make this myself, this is purely my best guess of what his recipe is.
Whatever flour is commonly used for lasagne noodles i guess.
@@thetsarofall8666 ahh ok, thank you for responding so quickly though 🙏
@@mxthxisbetter6463 i think wheat flour?
@@mxthxisbetter6463 you would want a 00 flour also known as strong white flour.
Alvin none of us are falling for the “I’m making this for my friends” every time. We know you just want an excuse to make these foods
Lol yeah
I made this for my boyfriends birthday last year. Now we're married. Thanks Al - making it again today, I will let you know in a year if its a boy or a girl ;)
Edit (scince comments get lost sometimes): It's January now and I am 14 weeks pregnant
Lesssgoooo
sweetest thing i've read today.
*Or is it a comrade?*
Aww
@@sphereyahya lmao
"A better cook could probably do this faster, but I enjoy taking my time when I make food for my friends."
a wise man once said : you can't rush art
a m e n
@@ellienorling4017 At what point is the meat sauce and cheese sauce starting to spoil? These ingredients are already 4 days old before he bakes the final product. At 3 days, I throw out leftovers for safety.
@@heresthething....4685 yesss meat sauce expires quickly we talking about 3 days, so good call. I wouldn't do this recipe because some ingredients would of expired when it becomes cooking time. I would rather slow cook lasgnana then do this.
@@heresthething....4685 short rib and cheese are high in fat which acts as a preservative, shelf life usually is a week. If you freeze it, about 3 months
@@heresthething....4685Glad I am not alone...I was thinking,"damn, that rancid ragu is gonna give him the shits for sure".
Just a simple man sharing his cooking with the world. Makes me happy for some reason. 😄
Yes sir! *Birdman hand rub*
everybody eats
Ayy Shofu aha glad you like this content too.
Surprised to see shofu in these long cooking streets
y e s *SiR*
TALK TO EM
Alvin every video: “I know its weird, but I like talking to my food”
"I hope I don't spill these vegetables"
"I have spilled the vegetables"
story of my life
Same tbh
Between the filmmaking/production skills, the chef skills, and the music taste, I am in art overload. This video is layered with beauty just like the lasagna
Imagine this family:
-Dad, can you make me a sandwich?
- sure, in 100 hours.
Your dad makes you Sandwiches?
@@brucewaynenyvsjs yo what? Tf?
@@brucewaynenyvsjs why is it bad when dad made sandwich?
Copied joke, but still funny.
@@jamespogi8681 my dad never Made anything to eat to our family
1000 year lasagna:
First we have to discover agriculture...
dr stone be like
@@kawaizem ioi
😂😂😂v😂😂😂😂😂😂😂
If you wish to make a lasagna from scratch, you must first invent the universe
Lmao
I don't know why this is so comforting to watch, it's like the cooking in studio ghibli movies it just warms your heart in a special way.
Thank you
Completely agreed!
non è vero, nei film dello studio ghibli le persone ci mettono 5 minuti a cucinare, NON 100 ORE
@@nausicaasimone2298 effettivamente
Totally agree
Alvin's videos are soooo calming and reaxing, i really love the vibes here so much, and the way alvin talks about everything his friends and life and stuff. also the talking to food thing is endearing, i really love this place
By the time the lasagne is done, his friends’ house won’t be new anymore.
Lol
lmao
I don’t get it :(
@@dx87gaming31 it means tht by the time he made the lasagna, the lasgna as house warming gift for his friends new house , will become an old house by then
Who said anything about his friends being able to leave?
Y’all probably don’t see how much work and effort this took behind the scenes from cinematography and editing, keep in mind every shot he’s moving the camera and it is not easy to move the camera every time. I respect your hustle man keep it up ❤️❤️
I noticed that as well. Cutting an onion probably took him 15 minutes lol.
yes, this is so true! i can't imagine how much patience went into this ❤
Yeah well, he does have the time while cooking it lmao. It came out fantastic
not sure but it is possible he has multiple cameras and edited them together. im dumb so im prob wrong, but the effort he put in is still definitely alot
I come for the filmmaking and stay 100 hours for the food
Alvin leaves the pot at the window : “I hope nobody steals it”
Some fan that figured out where he lives: “....this is mine now”
lol
I’m thinking washington
Seattle area
I recognize that rainy weather
@@DaManBearPig dont fricking leak his location
@@darkestone763 but it would be an amazing video if the food would disapear
I’ve watched this 3 times over the past year and still gives me a warm feeling inside every time
Imagine spending 100 hours making the lasagna and just to give it to his friend, God thats so wholesome
There's nothing wholesome about the dough he made from over 1 million views.
He deserves every penny. Him making money off making awesome food content doesn't make this any less wholesome
Imagine giving a lasagna to your friend as a house warming gift and it has a piece missing
Well, he didn't spend 100 hours cooking it. He did a great job, still.
@@travisg5416 who cares lol? and u don’t even know how he transported it, he could make it seem like nothing was missing if he wanted to
“I hope I don’t spill the vegetables.”
2 seconds later:
“I have spilled the vegetables.”
time stamp?
@@azin1949 1:18
@@azin1949 watch the whole video
Sup fellow brawlhalla player
@@Yatsu00x too late
The cutting of the lasagna being in sync with the music fills a spot in my little chef soul that i didn't even know was there 🌸
THE KING IS BACK
YASSSS
And has always been
PERIOD
👑👄👑
This isn't even cooking anymore, this is just art.
He ruined it in the last steps. It was disappointing because started well.
jhin laughing in 4
@@doctordoom02 I know! he claimed he burned the edges “a bit” but he burned them a lot and the cheese got too hard up top it seems. Pecorino actually its a bit stretchy when cooked properly. But I bet it was still super good.. way better than cheaper lasagna.
@@everythingyousayiscorrect first of all the last layer has to be covered with sauce, THEN you put parmigiano on it. Second: he added parsley. That's blasphemy for us. Third: he added "raw" parmigiano (or whatever it was, actually I doubt he used the real one) after cooked. The fourth: I don't remember it but if I re-watch I can.
Plus: he didn't make it properly but I can accept other "poetry licenses" he used but stll they're aren't "canon".
Anyway it probably taste good but good as my first lasagna when I began university, not good as my mom and grandma (and every other italian woman 😁) do.
@@everythingyousayiscorrect if he used pecorino it's a real crime against umanity! 😅
I enjoyed how this was like a cinematic experience, this had drama, suspense, some thrills.
It's a movie
Looks to me like it was shot in a murder house tbh
I think this is my favorite food video on the internet, everything about it is so absolutely cozy and emits a comfy vibe, from the little commentary subtitles to the sounds Alvin makes in excitement, sasuga recommended section, you have struck gold, amazing work Alvin.
1000 hour lasagna
had a laugh
yeah just a casual 41 days making lasagna
Good idea, Early btw :D
LOL
Why can’t 8ex last this long 😆
Alvin is a better parent for a meat sauce than I will every be for my kids.
I bet you never deboned a kid.
@@jbrisby My doodoo is red follow @huh.ig on Instagram
@@ItsBam93 th-cam.com/video/ZPvXumzBsjs/w-d-xo.html
@@afiqedwinabdillah2961 😑
@@ItsBam93 yep
"I know it's weird, but I like talking to my food"
No, I think it's sweet, in general if you treat everything as if it has feelings you will probably get better results because you take better care of whatever it is, it also makes this video a lot more interesting to watch
💯💯💯💯
Hello Socrates
Or maybe you're just crazy
@@Сайден Hey you gotta give this guy some respect he clearly did his thinking
The vibes in this video are immaculate. It’s just so chill and friendly
“Hope i don’t spill the vegetables”
“I spilled the vegetables”
i can relate to that on a spiritual level
did you even really cook if you didn't spill some of the food on your stove during the process?
Better than soap. dum dum tish.
Alvin: **flavor intensifies**
Me: **hunger intensifies**
this guy: "lasagna made in 100 hours~"
me: mmm yes *cold soup.*
its still *s o u p*
Relatebale (or however you write it)😂😂
Yuuuum I love my self some good cold beef
@@DevError_776 relatebale
@@DevError_776 relatable
One of the greatest food videos that I have ever seen. A wonderful reminder that cooking is not always about how quickly and accurately you can make something and hope that it comes out fine. Even with the editing, this is a perfect example of how much better something can be with a little more time, work, and passion. The same thing can apply to a miriad of other things. A truly spectacular video overall, something I have never thought I would have enjoyed this much. Never change your style.
Can we just take a moment to appreciate the quality and the work that went into making this video
The production values are outstanding
It was like ASMR cooking. Very relaxing, beautiful music and lovely production values.
I mean this in the best way possible- I have terrible insomnia and can’t even take a nap without my heart feeling like it’s going to explode with anxiety. When I watch Alvin’s videos, I feel so peaceful and happy that I fall asleep and take a nap. That sounds like I mean the videos are boring. They are NOT boring. They are lovely, so soothing, so comforting. I could watch a million of these videos.
yeah that crazy cuz i was like ight and literally took a nap idk if its from the video or not.
Imagine when he reaches his friend's house they told him they ordered pizza
Swen Ng 100 hours pizza
You have lost your life privileges
Dat would be so f up he would prb hang him self with the lasagna noodles
I'd actually be so happy. More 100hr lasagna for me 😋😋
this just made me ahhhh
Alvin, your videos are seriously THERAPY. The peaceful music, the scenes of nature, and most especially - your calming presence. The commentary is adorable, and the food, of course, makes the whole world wish they could smell and taste it. Honestly, though, I would watch your videos if you were building furniture or grooming dogs or reading the phone book :)
I bet he just says he’s giving his friends the food when in reality he is just getting a excuse for making 100-hour food.
Why are there no comments on this yet
@@Asuralmao we are the first, brother
*✨ F O O D ✨*
Hmmmmmm
therapy: expensive
alvin's cooking: free
This is the most cinematically produced cooking video I've ever seen, yet it is so casual and comforting to watch. Thank you for making this.
Hey Matt, I just uploaded my first Cooking Video and I would love some feedback. Thanks in advance for taking the time.
Wow…one of the most beautiful and smooth cooking videos I’ve seen. This is real art!
"A better cook could probably make it faster..."
No, no sir... The time, energy and love that you put into your dishes makes you the BESTEST cook.
Love your work, and always looking forward to new videos from you!
I'm just imagining Alvin waving at his food whenever he puts it in the freezer or fridge, even when he's not recording xD
facts
das so cute
The fact that he doesn’t even make it for himself he makes it for his friends, that just warms my heart
and, also for TH-cam!
@@mratanusarkar ikr!
Imagine he dropped it when he was done
@@KiwiTheVeggie lol 😂
What if.... I am my friend.
Does that count?
Really great video. Excellent work. The camera editing, the lighting, the details of the recipe… Just fantastic.
"i hope you slept well"
"wake up"
*cuts it in half*
haha the definition of a rude awakening! :D
"Good night, Wesley. Sleep well. Likely to kill you in the morning!"
rekt´d without a moments hesitation. To be a chef you need to have a stone cold heart to commit atrocities at any given moment, second thoughts and tentativeness can be the mistake that leads to your demise in this profession
Promised Neverland plot in one comment lmfaooooooo
Imagine he came back to see that it was stolen and was like "guys it was stolen, let's start a fresh" **rewinds to the beginning**
Ayo love ur pfp 👀
Turns into the 120 hour lasagna
Alvin: “ I’ll steal a piece, i hope my friends dont mind.”
If you actually give them the 100 hour lasagna with a missing piece and they mind... They are not good friends
Hahahahah just what i was thinking
You still buy into the whole friends thing?
That’s beautiful man. My grandma used to say that a good lasagna has to be made at least one day before you eat it. You did an amazing job!
no cap my favorite part of the video is when Alvin ''makes excited Alvin noises'' and when the flavor ''intensifies''.
little butt
little butt
I love 💕💕💕💕💕💕💕💕💕💕💕💕💕💕💕💕💕💕💕💕💕💕💕💕💕 timebucks website and I'm very interested in this site.
I like it.
why would you lie about that
I like to imagine Alvin being this good at ignoring Gordon Ramsay yelling with a sense of urgency in the back of the kitchen
Kid comes home to his dad
Kid: that smells great dad what are you cooking
Dad: lasagna
Kid: awesome when is it going to be ready?
Dad: 5 days
Kid: 😐
lol I was expecting Dad to say "This lasagna is for my FRIENDS!"
Dad: Don't worry, I make you a quick 6-hour burger
lol
@@kush8978 He says that after the 5 days are over. heheh.
looool , yes this is a single type of hobby =)))
I like coming back to casually watch these to chill, especially since Alvin's been on Babish so much lately I love watching the videos that are his roots.
trying to find out where he lives to one day steal food from his window
bring me with you
bring me too
bring me please
bring me as well
bring me also, theres enough for everyone right?
This video i already a month old, so, I don't know if you'll see this. But I just gotta say thank you. I've been going through a weird little bit with how to move forward as a cook, and trying to make that my art and my career. This video has seriously inspired me though and it hurts to say that I can't fully relay exactly how much that means to me. Thank you.
I couldn't of said it better :)
Make me food
This is one of the most relaxing things I have ever watched
You live the aesthetic i love, dim low lights , cooking a beautiful meal for a rainy day, UGH i love everything about this video
As an Italian, you don't have to apologize, you showed that lasagna much more respect any other lasagna ever was
Agreed, you made a very nice ragu that would have been brilliant on its own or served with papadella.
BTW I roll my pasta thinner and don't pre cook it, it cooks just fine in the sauce. Also I like to have thinner layers of the ragu as my pasta is thinner and have more layers, It gives it a lighter texture. Just personal pref, yours looks excellent.
@@Slainte-Mhath thicker cheese layers are always warranted imo, but that's the case for anything, not just lasagna
A true Italian would vow to find and piss on his grave.
@@adamwidegren9995 And then ask his mama to make a 100-hour Shortrib lasagna. Looks stunning!
@@adamwidegren9995 why??