It is nice what you cook but ur plastic utensils like this spatula you stirr things disturbs me a lot. A wooden spoon would do the job, too and is more healthy
So your way looks great. A little different than my family. We don’t do the mushroom add in. But Arborio rice homemade sauce with the meat peas the cheeses pignolis. We make them every November last year me did 103 rice balls. Like a restaurant just doing stations each step then deep fried till golden brown. Forget about ittttt 🤌🏼🤌🏼🇮🇹🇮🇹
Ivo, I just found you yesterday, and have been binge watching your videos ever since! Lol. You really do an amazing job on your videos, very professional and information is very well communicated. Also, your choice of recipes are the right amount of fun and excitement for real foodies and make a person want to try them ALL, regardless of preconceived assumptions of difficultly. You deserve 500k more subscribers at least! Let’s find a way to crack that algorithm! P. S. You’re a very patient and forgiving man… some of these comments… 🙄 Mama Mia!!! 🤌 ( I like your spatula, in fact, I ordered one ) Keep up the great work and best regards, Ray
So glad you are enjoying my videos and recipes Ray and a big thank you for such great feedback - I appreciate it very much :) And BTW, hope you give this arancini recipe a try....it really is delicious :)
@@CookingwiththeCoiasI have a list of things I want to try already, my friend. And… OMG 😮 here I am, amazed at what a knowledgeable and talented cook you are when I discover and watch your wine making video late last night! I have gathered through watching your videos that you are incredibly busy and have an amazing and full life! I’m a little ashamed of myself. THEN… I discover your other channel!!! Ivo. I am just blown away, sir. It appears that with your business of many years involving fishing and the like, that your epicurean accomplishments are almost a mere hobby for the weekend, which I can assure you, they don’t come off that way! I thought you were a retired chef or a teacher at some fancy cooking school! Now I find out you’re a vintner and master angler as well as a world traveler!!! How do you do it??? You have an amazing life. 👍🙏
I love your enthusiasm! Thanks for all your hard work educating us.
I can’t wait to make this for mom. 92 years young with Sicilian roots.
Wow - that would be amazing!! She is going to absolutely love it 😊😊
Bravo, Ivo! It is lunchtime here in the US, and you just made me twice as hungry. Awesome recipe!
Pile of carbs in toxic vegetable oils to become fat and diabetic.
Great recipe
Looks fantastic !!!
Looks amazing. However I would have started with the onion first, then add garlic as garlic burns quick, Chef Jean Pierre tought me that.
Thanks for your feedback 👍
That is interesting, it does look tasty. 😊
That looks amazing 😛
The Arancini looks really delicious! 😊
I hope you give it a try👍👍it really is delicious 🙂
Well done ivo!
What kind of cookware are you using? I love the style.
That arancini was cooked in a kitchen aid brand cookware👍
It's like making a spaghetti ball dipped in egg breadcrumbs and fried .
There is actually a street food in Napoli made exactly like that and some day, I will make that too...I had them in Napoli and they are delicious 🙂
These look amazing, now I won't want the ones they sell around me here in New Hampshire😥
Really hope you give this recipe a try - the arancini come out amazing!!
Easier to eat rice separately and your sauge on the side .
Thanks for your feedback 👍
It is nice what you cook but ur plastic utensils like this spatula you stirr things disturbs me a lot. A wooden spoon would do the job, too and is more healthy
Thanks for your feedback
Pile of carbs to end up fat and diabetic.
I eat a steak and eggs instead.
Thank youi.
Thanks for your feedback 👍 ...as I like to say... everything in moderation,🙂🙂
@@CookingwiththeCoias Why should I poison my body in moderation? You use toxic vegetable oils too.
So your way looks great. A little different than my family. We don’t do the mushroom add in. But Arborio rice homemade sauce with the meat peas the cheeses pignolis. We make them every November last year me did 103 rice balls. Like a restaurant just doing stations each step then deep fried till golden brown. Forget about ittttt 🤌🏼🤌🏼🇮🇹🇮🇹
Thanks for sharing your family traditions and WOW....103 arancini - amazing 👍👍
Ivo, I just found you yesterday, and have been binge watching your videos ever since! Lol. You really do an amazing job on your videos, very professional and information is very well communicated. Also, your choice of recipes are the right amount of fun and excitement for real foodies and make a person want to try them ALL, regardless of preconceived assumptions of difficultly. You deserve 500k more subscribers at least! Let’s find a way to crack that algorithm! P. S. You’re a very patient and forgiving man… some of these comments… 🙄 Mama Mia!!! 🤌 ( I like your spatula, in fact, I ordered one ) Keep up the great work and best regards, Ray
So glad you are enjoying my videos and recipes Ray and a big thank you for such great feedback - I appreciate it very much :) And BTW, hope you give this arancini recipe a try....it really is delicious :)
@@CookingwiththeCoiasI have a list of things I want to try already, my friend. And… OMG 😮 here I am, amazed at what a knowledgeable and talented cook you are when I discover and watch your wine making video late last night! I have gathered through watching your videos that you are incredibly busy and have an amazing and full life! I’m a little ashamed of myself. THEN… I discover your other channel!!! Ivo. I am just blown away, sir. It appears that with your business of many years involving fishing and the like, that your epicurean accomplishments are almost a mere hobby for the weekend, which I can assure you, they don’t come off that way! I thought you were a retired chef or a teacher at some fancy cooking school! Now I find out you’re a vintner and master angler as well as a world traveler!!! How do you do it??? You have an amazing life. 👍🙏