Hey David! Here’s a new content idea!!! With some people saying their recipe is better and takes less time, you should do a TH-camr vs viewer recipe battle. Where you announce what food you will be testing by a certain TH-camr and viewers submit their own recipes and you see who wins!
It's a very fun idea, but it could end up with a lot of people submitting recipes from smaller channels/websites and trying to pass them off as their own.
The wait must have *some* effect, but I can't imagine more than 24 hours is really that beneficial. I'd be tempted to make the sauce, bechamel, and pasta on the same day, let them each rest individually for a day, assemble on Day 2 and let sit overnight, then cook on day 3. It means you're really only doing 2 big things of work instead of like... a lot.
@@endeav0r_49 a bolognese 'just' have to be cooked for 4 hours and you can cool it down or eat it straight away. 4 hrs and you have the perfect bolo.. dont come with BS that it has to take 4 days lmao.
@@marc23009 I'm not saying that it HAS to take days, I'm saying that a long resting time is not a bad thing and has it's utility and purpose. You don't have to, but it's not baseless bullshit
Alvin just loves to exaggerate timings for the sake of clickbait and views. You could do this lasagna on the same day and the difference would be nonexistent.
For anyone interested in making this, a neat trick I picked up from Vincenzo's plate is to blend the onion, celery and carrots so that they somewhat melt into the sauce once cooked for long enough. Fixes the criticism David had at the end there. Great vid!
DAVID!!! REMINDER!!! you said in the beginning of the video that you would do your best to put the recipe in the description for us to follow along if we wished to! lolll, i just wanted to remind you, because now I'm really craving that beautiful lasagna, you did amazing with it
He’s really going over all the steps though so not sure what you need. All the things are laid out and even shown how he does them + how long it’s cooked in the oven. The resting times too. *You got this, mate!* 💕
David, Here's something more to put into perspective for you. I'm disabled, haven't been able to stand up and cook for 11 years now due to a degenerative neurological disease that began when I was 22 (18 yrs ago). I used to cook every day. It was my zen after a long day of stressful running from work to school to home. Cooking was the switch that allowed me to get into a calm happy state to spend nights with my partner. Since I can't stand up to cook any more, I love watching you. You film it like it's your zen time. I love how confident you are as you cook- you're in the zone, and I'm there with you. It means a lot. Thank you for putting so much effort into the cooking process, the preparation, cleaning, shopping, the editing, voiceover, but especially the filming. You capture it so seamlessly. Thank you for choosing not to use annoying music layered over your videos, and for keeping it classy all these years. Congratulations on 7 years! That's a long time to do anything. As fleeting as youtubers are- years should be calculated like dog years lol. Please don't forget what your building, and we're all rooting for you. Thank you again for bringing some joy and comfort to my days, God bless ✌❤
This is one of those things where I can actually see why it takes as long as it does. Lasagna and meat sauce are two things that are generally considered better when left over, all that's sitting time in the fridge really lets the flavors get to know each other, so this is just doing that before you cook it.
Time saving tip. Put all the veg for the sauce into a food processor. Hit it for like 15 seconds until everything is the size you want. It can be a little uneven (there is an art to putting the right sized chunks in there - carrots should start smaller), but I swear I've never regretted doing it, but I have regretted not doing it.
Hey! Have u ever tried making some of the random recipes you find on the back of food boxes? Like a box of pasta could have a recipe for mac and cheese on the back, and I always wonder if those recipes actually taste good haha
I've tried a few, and they're generally decent. There's usually room for improvement or to make your own spin on it, but they're more reliable than random internet recipes.
@@AlneCraft the acid in the tomato sauce mellows out as it helps to break down both the meat and the vegetables, infusing all those flavors in the sauce itself. Ragú is the kind of sauce that the longer it takes, the better it becomes
@@LordMesa It doesn't, aromatics permeate the cooking liquid and flavors meld after prolonged refrigeration. The same goes for any kind of braise not just ragu.
Now you need to do one of Adam Ragusea's most iconic recipes, his lasagna. Since it also takes a long time (3 days), it would be nice to see how it compares to Alvin's lasagna.
Especially on these types of recipes but on all of your recipes, I would love to hear what your family and friends have to say about, well, whatever you cook. You could serve it as a meal or take your food to them individually. Anyway, love your show! Keep it up!
So happy your back on a Friday night. Please make some Sortedfood recipes, they did a burrito battle that caused a intentional incident and I’d love your take.
@@niamhabigail , they really do. David did some vegan recipes a while ago and I would love to see him make their KFC Zinger. I’ve made it and it’s amazing!
@@Me-ev4ix there are professional chefs that don't use original recipes. Not really a criticism of skills. I just have never seen him do an original recipe.
Just so people know: THERE IS SO MUCH SALT already in all the cheeses and the bottled pasta sauce. That is why it did not need any more. Cheese, premade sauces, many spice mixes and seasoning packets, etc contain added salt. And yes you can get used to any amount of salt. The more salt you eat, the more you think you need and the less salt you eat, the less you think you need. Carry on.
you should feel a sense of pride and achievement that your 7 year anniversary is coming up, not a sense of dread. i'm so proud of your growth as a home cook and your confidence as someone on camera! you're genuinely so skilled, and witty and entertaining. it's been so fun to see you improve and you've just always come across as a good person, i hope you and your channel continue to succeed and thrive!!!! if you ever get stuck for ideas, please just play around and create more of your own recipes! or go out to eat and then try recreate whatever you buy, or show us the best spots to eat in new york, etc
I used to watch all your videos when I was in high school, just finished my first year of college and came back to see how you were doing. Now I'm wondering why I left in the first place and preparing to binge all your videos!!! Thanks for the great content dude!!!!
I follow Alvin's recipe to the T the first time, second time I subbed out half the tomato sauce with beef broth and an 8 oz container of demi glace, also added a tin of anchovies in after the tomato paste with the mirepoix. But the biggest substitution I made was doing 1/3 beef cheek, 1/3 oxtail and 1/3 short rib, all that additional collagen melting into the ragu makes it so rich and glossy
David, you have one of the best cooking shows on TH-cam. You are at the same level as Joshua Weissman and Josh from Mythical Kitchen as the top tier masters of TH-cam cooking. I, along with most people who watch you, would rather watch your video that those of the people who do the initial recipe.
I'll be honest now, I made the recipe. and it wasn't that overwhelmed the meat wasn't good anymore after 4 days it really didn't taste that fresh anymore. lasange is my favorite dish so i was pretty disappointed. You should store the sauce for 24 hours and then use it, then it would be perfect. elvin has many recipes that are 100 hours long. 100 is a nice number, he has multiple recipes with the same duration, but I don't think that's the best approach for any recipe
It's clickbait for the titles. Some time is beneficial for lasagna, but there's definitely a promotion aspect too. Same with the weird sounds he makes and the "cute" captions.
If you want soft herbs like parsley or cilantro to last longer, I recommend putting them in a glass of water in the fridge. I do that any time I buy cilantro and it stays fresh for easily 2 weeks without wilting. You can also put them in an airtight bag with a wet paper towel, also in the fridge, like you would with lettuce.
I just made a lasagna last night witb some leftover short rib ragu i froze a dew months ago. It honestly makes the best lasagna, i just bulked it up with some home made tomato sauce
I’ve personally found dried pasta to stand up to lasagna better than fresh. Would save time too. Also, cook your veg way longer than you think before adding any liquid!
Thanks a ton for doing this on our behalf! Sometimes you can tell based visually upon someone's experience, sometimes you don't know until you do it yourself
I make Alvin's just sauce every winter, but tweaked just a little into a boeuf bourguignon with the chunks of braised rib meat... it's a dream... a special, special treat...
I’ve made this same lasagna with fresh ground beef instead of the short rib & it’s absolutely fantastic. One of the best things on the planet is a classic bologna style lasagna. I do it with the spinach pasta too so it’s green, we eat it every Christmas now! I can only imagine how much better the sauce would get with time to rest. May have to try it next year.
Adam ragusea's lasagna is very similar in both time and base ingredients. A pecarino béchamel, super savoury sauce, and obviously noodles. I think it would interesting to compare the two!
I'd suggest drying the pasta before puting it into the lasagna to help with the layering issue. Also I would use a grater on the veg to get rid of the texture issue. Both of these tricks come from Adam Ragusea
David and friends, I love cooking and I think Alvin Zhou is a real artist in the kitchen. However, I would never make any of his long recipes because I'm just impatient. You could definitely do a lot of these things ahead and freeze them. But after watching Alvin closely for the past couple of years he appears to have good reason for every step. You could try to skip steps or try some short cuts like cook the ribs in a pressure cooker and then see how it turns out. Just spitballing ideas here. Love the videos David. Keep having fun. All the best JIM, Oaxaca
Usually whenever I make a lasagna or a baked casserole dish that needs to go in the oven I tent the thing with aluminum foil to avoid getting uneven cooked areas. Doesn't look as appetizing with burn edges. Some people might like that but you do you I guess. The last 5-10 minutes you can remove the foil so that you brown the cheese. The same thing applies when baking pies. That's why they make pie shield rings or pie crust covers. The edges always cook faster.
I think you could make this in less than 4 days and have the same result. Usually when I make a tomato´sauce I grate the carrot so there's no chunks, it's also faster than cutting it. Some food processers have a grate-thingy so you can just grate all your veggies in that real fast if you are making a big batch.
David, to avoid wilted parsley, put them upright in a small jar filled with water and cover the whole thing loosely in a plastic bag. Your parsley will last a long time in the fridge this way, staying crisp for weeks even.
Hi David, I love the channel! I have some unsolicited advice. You have been a student of other chefs for a long time but I think it’s time for you to be the teacher! You are great and I think you should make videos where you show us (the viewer) how to make some kickass recipes. I think that would kick you up to the next level. I say this as a fan and not to be critical.
Next time you make a 100hr recipe, you should put the item in two different pans, bake one of them immediately, then bake the second pan after resting. This way we can know how good the recipe is, and what the resting does. Based on your review, I’m going to have to try this recipe though
David, I absolutely love love love your videos. Been here since the first few videos and still here. Thank you for taking the time to always making such amazing content for us! Appreciate you!
Maybe you could try to make this again but instead of making one big pan, you divide it into smaller batches and try baking them at incremental bake times to see if it really makes a difference to wait as much as Alvin did or if it stops having significant difference after x amount of wait time
David, it would be awesome if you tried some brazilian foods... there's the challenge of preparing them with american ingredients and it would also attract a lot of brazilians viewers. Wish you all the best, love your videos!
Are you ever going to test one of Preppy Kitchen's recipes? He has tons of interesting recipes and I'm always surprised that you've never tested any of them even in a VS episode.
What I personally do for recipes that you want the vegetables but not the bite of the veggies is if it does not call for browning them, I just toss them in a food processor rather than chop them up.
I want to see some reviews of these recipes from your family. What did they think? I can see letting the meat sauce rest for a day and get those flavors married, but really? Four days?
I think Alvin's "ridiculous number of hours to create a standard dish" videos are so click-bait-y that I automatically pass them by. Thank you for your dedication to your vocal viewers who insisted that you MUST attempt this.
It looks delicious. I love lasagna. I made a 48 hour chicken and brocolli alfredo lasagna roll ups yesterday, as in i roasted my chicken and brocolli the day before lol
Every time I see an upload from you I get that bit from Little Shop of Horrors going in my head "Oh Feed me Seymour!" You should open a restaurant and name it that. Sounds like a 10/10 idea to me.
its very very normal to prepare the lasagna and either leave it for 1-2 days in the fridge or else par cook it and leave it 24 hours to finish cooking it for anadditional 45 minutes at schorcing heat
I started the 150 hour chocolate cake today to be finished up in time for mine and my girlfriend's anniversary. I've only got one shot or else I'll have to try again next year 😂
I’d love to see a comparison with the exact same recipe but without all the extra resting time, to see if it is a necessary part of the process or if it doesn’t really add anything to the finished product. It strikes me that those ingredients would make a really good lasagne regardless.
Italian chef did a reaction of Alvin’s video and kept saying to put the cheese between the layers and not on top since it’s not a pizza. I would personally do both since I’m a cheese lover
Did you taste each component when you first made it and tasted it a few days later just before you put it together? Just to compare and see if the resting time did make a difference?
Blend those chunky things. I’m with you there. No veggie chunks in the lasagna. I saw this on Alvin’s channel and wanted to try it. Thanks for the break-down. It’s now on the list.
If you do a nice fine dice those vegetables should just melt anyway with such a long cooking time. I'd suggest grating them if you want them even finer, blended they'll just turn into vegetable soup... And a bit of structure isn't bad in the tomato sauce imho.
Next time you do one of these it would be interesting to test if the resting in the fridge does anything. Make 2 and bake one right away and rest the other
Oh my god. Having a recipe for this makes my life SO much easier now! I've been meaning to make this since the video came out but I have been completely and utterly stumped as to how to even attempt to replicate it. Love Alvin's channel but I just wish he'd give recipes.
I made lasagna last week (speedran it in like four hours, sorry) and I recommend mixing up Chef John’s recipe for the white sauce and Tasty’s 101 recipe for the meat sauce. But I like a well-defined ricotta layer, personally.
you should try making tweaks on recipes to improve them one day! since we've heard you say multiple times abt how you think a dish could be better, also hope you're doing well!
Dude you've got to use the plastic bottle trick when separating that many yolks. Dump all the cracked eggs in a bowl, squeeze some air out of an empty bottle and you can suck just the yolks straight up, then squeeze them out.
I feel like this could easily be one day. Just use an instapot to cook the ragu in an hour. Make the beschamel while the ragu cooks, and then use dried lasagna instead of making your own. Or polenta like chef john did on food wishes
Saw you in WP a couple weeks ago but couldn’t say hi (also I’m the only TH-cam cooking vid person among my friends so they didn’t understand who you were)! Keep up the great content man!
So when my wife was schedule to be induced into labor, I put one of these bad boys together. I skipped a lot of the individual time-outs that some of these ingredients got. I did put everything together on the same day, and popped it in the fridge. The next day we headed to the hospital. Our baby was born, we spent another 2 days there, came home and that next day we had this bad boy waiting for us. I don’t know if it was because we were just eating hospital food and junk the last three days but wow… what a frickin meal this was. Amazing.
Hey, I’m a living breathing person all the way here in Ecuador watching every single one of your videos. Thanks for ruining your social life just to entertain us. It means a lot.
![[LIVE] : ONE ลุมพินี 87 วันนี้!! คู่เอก "ก้องชัย vs โชคปรีชา"](http://i.ytimg.com/vi/YN6e7HVnekw/mqdefault.jpg)
Hey David! Here’s a new content idea!!! With some people saying their recipe is better and takes less time, you should do a TH-camr vs viewer recipe battle. Where you announce what food you will be testing by a certain TH-camr and viewers submit their own recipes and you see who wins!
Sortedfood has been doing this, but I’d love to see David synthesize the hive mind for his take
Kinda reminds me of what Beryl Shereshewsky does in her videos but without the battle aspect of it. Definitely would love to see David do this too.
@@ChristinaW257 I watch Beryl too. Love her!
It's a very fun idea, but it could end up with a lot of people submitting recipes from smaller channels/websites and trying to pass them off as their own.
@@mrsdiaz614 BERYL IS AWESOME
The wait must have *some* effect, but I can't imagine more than 24 hours is really that beneficial. I'd be tempted to make the sauce, bechamel, and pasta on the same day, let them each rest individually for a day, assemble on Day 2 and let sit overnight, then cook on day 3. It means you're really only doing 2 big things of work instead of like... a lot.
The tomato sauce actually gets tons of flavor the more it rests. Especially a complex sauce like Bolognese sauce.
@@endeav0r_49 a bolognese 'just' have to be cooked for 4 hours and you can cool it down or eat it straight away. 4 hrs and you have the perfect bolo.. dont come with BS that it has to take 4 days lmao.
@@marc23009 I'm not saying that it HAS to take days, I'm saying that a long resting time is not a bad thing and has it's utility and purpose. You don't have to, but it's not baseless bullshit
Alvin just loves to exaggerate timings for the sake of clickbait and views. You could do this lasagna on the same day and the difference would be nonexistent.
@@endeav0r_49 Sounds like a candidate for a side-by-side comparison… Is that difference really perceptible, or worth all the extra hassle?
For anyone interested in making this, a neat trick I picked up from Vincenzo's plate is to blend the onion, celery and carrots so that they somewhat melt into the sauce once cooked for long enough. Fixes the criticism David had at the end there. Great vid!
DAVID!!! REMINDER!!! you said in the beginning of the video that you would do your best to put the recipe in the description for us to follow along if we wished to! lolll, i just wanted to remind you, because now I'm really craving that beautiful lasagna, you did amazing with it
He’s really going over all the steps though so not sure what you need. All the things are laid out and even shown how he does them + how long it’s cooked in the oven. The resting times too. *You got this, mate!* 💕
it's in the description
Cook it bro what do you need measurement for
I'm fully convinced Garfield told Alvin to do a 100 hour lasagna just for him, because this just sounds like a lasagna he'd dream about
garfieldeats
Garfield then got Simon and Theodore to make him cake and a milkshake 🤣🤣🤣
David,
Here's something more to put into perspective for you.
I'm disabled, haven't been able to stand up and cook for 11 years now due to a degenerative neurological disease that began when I was 22 (18 yrs ago).
I used to cook every day. It was my zen after a long day of stressful running from work to school to home. Cooking was the switch that allowed me to get into a calm happy state to spend nights with my partner.
Since I can't stand up to cook any more, I love watching you. You film it like it's your zen time.
I love how confident you are as you cook- you're in the zone, and I'm there with you.
It means a lot.
Thank you for putting so much effort into the cooking process, the preparation, cleaning, shopping, the editing, voiceover, but especially the filming. You capture it so seamlessly.
Thank you for choosing not to use annoying music layered over your videos, and for keeping it classy all these years.
Congratulations on 7 years!
That's a long time to do anything. As fleeting as youtubers are- years should be calculated like dog years lol.
Please don't forget what your building, and we're all rooting for you.
Thank you again for bringing some joy and comfort to my days,
God bless ✌❤
A wonderful comment
This is one of those things where I can actually see why it takes as long as it does. Lasagna and meat sauce are two things that are generally considered better when left over, all that's sitting time in the fridge really lets the flavors get to know each other, so this is just doing that before you cook it.
Leftover lasagna is honest to god my comfort food. I'm sometimes tempted to just cook lasagna and then let it leftover for the next day
I disagree. Lasagna like most foods are just better when fresh out of the oven imo
@@ArualCrisp Lasagna gets most of its flavor after a bit of a wait. It's why most Italian recipes tell you to wait
Time saving tip. Put all the veg for the sauce into a food processor. Hit it for like 15 seconds until everything is the size you want.
It can be a little uneven (there is an art to putting the right sized chunks in there - carrots should start smaller), but I swear I've never regretted doing it, but I have regretted not doing it.
Hey! Have u ever tried making some of the random recipes you find on the back of food boxes? Like a box of pasta could have a recipe for mac and cheese on the back, and I always wonder if those recipes actually taste good haha
I've tried a few, and they're generally decent. There's usually room for improvement or to make your own spin on it, but they're more reliable than random internet recipes.
Damn. It's been 7 years? Yikes. Throwback to pizza everything and Pre-School plates.
You were in pre school 7 years ago? Damn you're a fetus
And falling off the chair for a 10/10 recipe
I'm super curious how it taste if you just did it all in one day.
The mornay is the only thing I think that could possibly suffer from a shorter wait
The ragu really enriches in flavor after several days of refrigeration, the difference is pretty notable.
@@thecookseye7383 I don't have the room in the fridge to test that so I'm just going to take your word for it
@@AlneCraft the acid in the tomato sauce mellows out as it helps to break down both the meat and the vegetables, infusing all those flavors in the sauce itself. Ragú is the kind of sauce that the longer it takes, the better it becomes
It would taste the same. This is really dumb.
@@LordMesa It doesn't, aromatics permeate the cooking liquid and flavors meld after prolonged refrigeration. The same goes for any kind of braise not just ragu.
Now you need to do one of Adam Ragusea's most iconic recipes, his lasagna. Since it also takes a long time (3 days), it would be nice to see how it compares to Alvin's lasagna.
Especially on these types of recipes but on all of your recipes, I would love to hear what your family and friends have to say about, well, whatever you cook. You could serve it as a meal or take your food to them individually. Anyway, love your show! Keep it up!
So happy your back on a Friday night. Please make some Sortedfood recipes, they did a burrito battle that caused a intentional incident and I’d love your take.
THIS!!! Adore Sorted and they make some amazing recipes!
@@niamhabigail , they really do. David did some vegan recipes a while ago and I would love to see him make their KFC Zinger. I’ve made it and it’s amazing!
You've grown so much as a cook I'd love to see you cook a dinner and dessert for your family from scratch using your own recipes🥰
Does he have his own recipes?
@@LordMesa I'm sure he does. He has the skills down.
@@Me-ev4ix there are professional chefs that don't use original recipes. Not really a criticism of skills. I just have never seen him do an original recipe.
@@LordMesa he has that one banana bread recipe. He could have more
Just so people know: THERE IS SO MUCH SALT already in all the cheeses and the bottled pasta sauce. That is why it did not need any more. Cheese, premade sauces, many spice mixes and seasoning packets, etc contain added salt. And yes you can get used to any amount of salt. The more salt you eat, the more you think you need and the less salt you eat, the less you think you need. Carry on.
real cheese only with the real cheese facts only
you should feel a sense of pride and achievement that your 7 year anniversary is coming up, not a sense of dread. i'm so proud of your growth as a home cook and your confidence as someone on camera! you're genuinely so skilled, and witty and entertaining. it's been so fun to see you improve and you've just always come across as a good person, i hope you and your channel continue to succeed and thrive!!!!
if you ever get stuck for ideas, please just play around and create more of your own recipes! or go out to eat and then try recreate whatever you buy, or show us the best spots to eat in new york, etc
I used to watch all your videos when I was in high school, just finished my first year of college and came back to see how you were doing. Now I'm wondering why I left in the first place and preparing to binge all your videos!!! Thanks for the great content dude!!!!
I follow Alvin's recipe to the T the first time, second time I subbed out half the tomato sauce with beef broth and an 8 oz container of demi glace, also added a tin of anchovies in after the tomato paste with the mirepoix. But the biggest substitution I made was doing 1/3 beef cheek, 1/3 oxtail and 1/3 short rib, all that additional collagen melting into the ragu makes it so rich and glossy
David, you have one of the best cooking shows on TH-cam. You are at the same level as Joshua Weissman and Josh from Mythical Kitchen as the top tier masters of TH-cam cooking. I, along with most people who watch you, would rather watch your video that those of the people who do the initial recipe.
Is anyone else drooling at that braised short ribs over mashed potato recipe or is that just me?
Also, ever since I caught the blurb about David’s dad reading all his comments I always feel inclined to say hello!
I'll be honest now, I made the recipe. and it wasn't that overwhelmed the meat wasn't good anymore after 4 days it really didn't taste that fresh anymore. lasange is my favorite dish so i was pretty disappointed. You should store the sauce for 24 hours and then use it, then it would be perfect. elvin has many recipes that are 100 hours long. 100 is a nice number, he has multiple recipes with the same duration, but I don't think that's the best approach for any recipe
It's clickbait for the titles. Some time is beneficial for lasagna, but there's definitely a promotion aspect too. Same with the weird sounds he makes and the "cute" captions.
If you want soft herbs like parsley or cilantro to last longer, I recommend putting them in a glass of water in the fridge. I do that any time I buy cilantro and it stays fresh for easily 2 weeks without wilting. You can also put them in an airtight bag with a wet paper towel, also in the fridge, like you would with lettuce.
I just made a lasagna last night witb some leftover short rib ragu i froze a dew months ago. It honestly makes the best lasagna, i just bulked it up with some home made tomato sauce
I’ve personally found dried pasta to stand up to lasagna better than fresh. Would save time too. Also, cook your veg way longer than you think before adding any liquid!
Adam Ragusea also has a three-day lasagna recipe, you should try that too!
You can put the parsley in water like flowers and place in the refrigerator. It will keep fresh for quite a while that way.
I can't believe that for the 100 hour lasagna he didn't make the tomato sauce from scratch
Thanks a ton for doing this on our behalf! Sometimes you can tell based visually upon someone's experience, sometimes you don't know until you do it yourself
I make Alvin's just sauce every winter, but tweaked just a little into a boeuf bourguignon with the chunks of braised rib meat... it's a dream... a special, special treat...
I have that exact Misen Dutch oven, and I ADORE it! The grill lid is awesome!
I’ve made this same lasagna with fresh ground beef instead of the short rib & it’s absolutely fantastic. One of the best things on the planet is a classic bologna style lasagna. I do it with the spinach pasta too so it’s green, we eat it every Christmas now! I can only imagine how much better the sauce would get with time to rest. May have to try it next year.
David Seymour is such a comfort TH-camr.
Adam ragusea's lasagna is very similar in both time and base ingredients. A pecarino béchamel, super savoury sauce, and obviously noodles.
I think it would interesting to compare the two!
When you think about it, lasagna is pretty much just pizza cake, comrades...thankfully you didn't post this on a Monday so Garfield could watch.
I mean, Pizza is also technically an Open face Sandwich, which makes lasagna a deconstructed sandwich cake
I'd suggest drying the pasta before puting it into the lasagna to help with the layering issue. Also I would use a grater on the veg to get rid of the texture issue. Both of these tricks come from Adam Ragusea
David and friends, I love cooking and I think Alvin Zhou is a real artist in the kitchen. However, I would never make any of his long recipes because I'm just impatient. You could definitely do a lot of these things ahead and freeze them. But after watching Alvin closely for the past couple of years he appears to have good reason for every step. You could try to skip steps or try some short cuts like cook the ribs in a pressure cooker and then see how it turns out. Just spitballing ideas here. Love the videos David. Keep having fun. All the best JIM, Oaxaca
Usually whenever I make a lasagna or a baked casserole dish that needs to go in the oven I tent the thing with aluminum foil to avoid getting uneven cooked areas. Doesn't look as appetizing with burn edges. Some people might like that but you do you I guess. The last 5-10 minutes you can remove the foil so that you brown the cheese. The same thing applies when baking pies. That's why they make pie shield rings or pie crust covers. The edges always cook faster.
I love your videos and its a Friday night routine for me to wait for your videos. I watch a lot of food TH-cam but your channel is my fav.
Alvin ghosted David previously, screw that guy
Really? What happened? :o
I think you could make this in less than 4 days and have the same result. Usually when I make a tomato´sauce I grate the carrot so there's no chunks, it's also faster than cutting it. Some food processers have a grate-thingy so you can just grate all your veggies in that real fast if you are making a big batch.
David, to avoid wilted parsley, put them upright in a small jar filled with water and cover the whole thing loosely in a plastic bag. Your parsley will last a long time in the fridge this way, staying crisp for weeks even.
The ASMR at 9:28, omg. The lasagne looks amazing! Thank you for this.
We miss the falling off the chair reaction David
Hi David, I love the channel! I have some unsolicited advice. You have been a student of other chefs for a long time but I think it’s time for you to be the teacher! You are great and I think you should make videos where you show us (the viewer) how to make some kickass recipes. I think that would kick you up to the next level. I say this as a fan and not to be critical.
Next time you make a 100hr recipe, you should put the item in two different pans, bake one of them immediately, then bake the second pan after resting. This way we can know how good the recipe is, and what the resting does.
Based on your review, I’m going to have to try this recipe though
David, I absolutely love love love your videos. Been here since the first few videos and still here. Thank you for taking the time to always making such amazing content for us! Appreciate you!
My grandmother always put short ribs in her sauce. Along with the meatballs and sausage! Sometimes she’d put chicken in it too! With the bones.
Maybe you could try to make this again but instead of making one big pan, you divide it into smaller batches and try baking them at incremental bake times to see if it really makes a difference to wait as much as Alvin did or if it stops having significant difference after x amount of wait time
wow it's so nice to be early! i love when you recreate alvin's recipes lol (also love you david
David, it would be awesome if you tried some brazilian foods... there's the challenge of preparing them with american ingredients and it would also attract a lot of brazilians viewers. Wish you all the best, love your videos!
I’d love to see if doing this in a compressed format would affect the outcome.
I’m convinced that spreading it out this way just makes for stress free cooking :)
Are you ever going to test one of Preppy Kitchen's recipes? He has tons of interesting recipes and I'm always surprised that you've never tested any of them even in a VS episode.
love you david! been following since i was in middle school and im now a junior in college!! lmao
davids parents and siblings ate great that night!
What I personally do for recipes that you want the vegetables but not the bite of the veggies is if it does not call for browning them, I just toss them in a food processor rather than chop them up.
Burnt edges is what I call the GOOD part…The whole thing looks delicious but arduous.
Alvin's 100 grilled cheese sandwich should be next!!!
5:18 Please tell me that's pepper in the butter lol
Looks like the sortedfood recipe with the diff that the veggies there are blended and they use a different cheese without the “days in the fridge”
I want to see some reviews of these recipes from your family. What did they think? I can see letting the meat sauce rest for a day and get those flavors married, but really? Four days?
I think Alvin's "ridiculous number of hours to create a standard dish" videos are so click-bait-y that I automatically pass them by. Thank you for your dedication to your vocal viewers who insisted that you MUST attempt this.
It looks delicious. I love lasagna. I made a 48 hour chicken and brocolli alfredo lasagna roll ups yesterday, as in i roasted my chicken and brocolli the day before lol
Every time I see an upload from you I get that bit from Little Shop of Horrors going in my head
"Oh Feed me Seymour!"
You should open a restaurant and name it that. Sounds like a 10/10 idea to me.
its very very normal to prepare the lasagna and either leave it for 1-2 days in the fridge or else par cook it and leave it 24 hours to finish cooking it for anadditional 45 minutes at schorcing heat
YES! Another David Seymour video :)
I hope one day someone meets Alvin irl and tells him to write the measurements in this videos!
You should compare General Tso chicken recipes. There are quite a few out there and it would be great to know the best!
I started the 150 hour chocolate cake today to be finished up in time for mine and my girlfriend's anniversary. I've only got one shot or else I'll have to try again next year 😂
You got this!
@@estabanpls documenting the process too, it's one big learning experience!
Happy anniversary!
Please post an update! Happy anniversary to you both & hope it goes well!
I made this a couple weeks ago and it was amazing😫❤️ gonna make it again this week.🥰
I’d love to see a comparison with the exact same recipe but without all the extra resting time, to see if it is a necessary part of the process or if it doesn’t really add anything to the finished product.
It strikes me that those ingredients would make a really good lasagne regardless.
Italian chef did a reaction of Alvin’s video and kept saying to put the cheese between the layers and not on top since it’s not a pizza. I would personally do both since I’m a cheese lover
I blend the veggies into my pasta sauce! It helps a lot because I can't stand the texture difference
Hey I got that same flannel. It's from Express right? lol
FWIW David, I love the fact that you work in a normal kitchen, with all the constraints. We don't all have 6 burner Wolf stove tops.
Did you taste each component when you first made it and tasted it a few days later just before you put it together? Just to compare and see if the resting time did make a difference?
thats a good idea because i dont see like it would make a big difference at all if you just cook it all in the same day rather than waiting 4 days!
David, your dedication to making content for your viewers is very much appreciated ❣️
Blend those chunky things. I’m with you there. No veggie chunks in the lasagna. I saw this on Alvin’s channel and wanted to try it. Thanks for the break-down. It’s now on the list.
If you do a nice fine dice those vegetables should just melt anyway with such a long cooking time. I'd suggest grating them if you want them even finer, blended they'll just turn into vegetable soup...
And a bit of structure isn't bad in the tomato sauce imho.
Next time you do one of these it would be interesting to test if the resting in the fridge does anything. Make 2 and bake one right away and rest the other
Oh my god. Having a recipe for this makes my life SO much easier now! I've been meaning to make this since the video came out but I have been completely and utterly stumped as to how to even attempt to replicate it. Love Alvin's channel but I just wish he'd give recipes.
Damn that lasagna needs to unionize working that many hours in a week.
I made lasagna last week (speedran it in like four hours, sorry) and I recommend mixing up Chef John’s recipe for the white sauce and Tasty’s 101 recipe for the meat sauce. But I like a well-defined ricotta layer, personally.
Lovely video as always, thank you so much, I learn a lot, even as a somewhat experienced (home) cook
you should try making tweaks on recipes to improve them one day! since we've heard you say multiple times abt how you think a dish could be better, also hope you're doing well!
Can you make a video going over the top 5 recipes you’ve ever made on the channel so far?
5:18 that butter is burnt my man 😰
his bechamel is just atrocious. that part of the video is like an example on how not to make bechamel.
Honestly I think you're the only one who made it I think
Dude you've got to use the plastic bottle trick when separating that many yolks. Dump all the cracked eggs in a bowl, squeeze some air out of an empty bottle and you can suck just the yolks straight up, then squeeze them out.
I'd love a video teaching us that short rib recipe!!
Lasagna is always better the next day, so maybe resting it in the fridge as a whole for a day achieved that flavor.
I feel like this could easily be one day. Just use an instapot to cook the ragu in an hour. Make the beschamel while the ragu cooks, and then use dried lasagna instead of making your own. Or polenta like chef john did on food wishes
Saw you in WP a couple weeks ago but couldn’t say hi (also I’m the only TH-cam cooking vid person among my friends so they didn’t understand who you were)! Keep up the great content man!
It's funny you made my favorite dish on my birthday, weird coincidence but thanks anyway! The beef sauce seems incredible
So when my wife was schedule to be induced into labor, I put one of these bad boys together. I skipped a lot of the individual time-outs that some of these ingredients got. I did put everything together on the same day, and popped it in the fridge. The next day we headed to the hospital. Our baby was born, we spent another 2 days there, came home and that next day we had this bad boy waiting for us. I don’t know if it was because we were just eating hospital food and junk the last three days but wow… what a frickin meal this was. Amazing.
Seems like the kind of recipe where if you just took that Day 1 ragu and put it on pasta with a bunch of pecorino it'd already be amazing.
You know it’s good when you can’t talk, let alone make appreciative noises until after the second bite.
I’m a terrible cook, but I really want to try this recipe.
Hey, I’m a living breathing person all the way here in Ecuador watching every single one of your videos. Thanks for ruining your social life just to entertain us. It means a lot.