Cant believe the stupid comments, this was like.. what, 30 years ago AT LEAST.... many people DID need to be shown how to drain pasta, an "authentic" Ragu sauce WAS practically unknown outside of Italy... and Parmesan DIDN'T come out of a tub... We're all so 'sophisticated' now BECAUSE of people like Delia... blazing the trail 30 plonk years ago! Sheesh!
I lived with my grandma for a year and I had to show her how to cook spaghetti 😅. She had never done spaghetti and had no idea what people eat with it. Most finnish people her age only cook potatoes with something on the side.
Delia Smith is a wonderful person, superb chef, and informative, and genuine; also humble. Now, in her 80's she's still as talented as ever. So many great cook books, just be sure to translate from "British" English to "American" English.
Delia I have been watching you since you first came on the TV well over 40 years ago .I th out then you were amazing .i still think the same . It is so kind of you to be doing this now still helping people to be confident in the kitchen .God bless you and may you still be cooking for a long time yet .from Liz Johnson .
Staggering to realise there was a time when we needed to be shown how to drain pasta - and that parmesan was "quite hard to get hold of". Thankfully times have changed!
I think there’s probably in increasing amount of people who don’t cook in 2022. With the increasing amount of Ready Meals, you only have to go into M&S and see the meal deal queues to see that, Deliveroo, Just Eat and to the increasing number of people who choose convenience over making things from scratch. It’s sad really, especially when these options are so expensive and invariably unhealthy. Delia’s complete cookery course was inspired, teaching a nation cook.
Speaking of napkins tucked into their chins, where is her apron? My spaghetti would require hamburger cooking in the skillet, which equals grease. I love how she demonstrated how to properly eat it!
TheRenaissanceman65 a bunch of professional chefs and cooks who know what they're talking about, yes. You obviously love to argue with people here, so good luck to you.
TheRenaissanceman65 I never said I was and I was commenting on an ingredient I found odd in the recipe. We're going to have to agree to disagree on this one. I said usually. I also made my original comment 10 years ago, so it seems odd that you're commenting on it now. It seems you argue with anyone who disagrees with this recipe. Anyway, have a great night.
It's strange to think how much things have changed - I can go down to Tesco now and they have a whole cabinet full of lumps of proper parmesan cheese which is only slightly more expensive than cheddar or stilton for example. And hasn't the "official" recommendations changed now? Don't they say you should mix the sauce into the pasta whilst still in the pot rather than putting the pasta on the plate and just putting the sauce on top?
I know in the 21st century it seems like we’re being taught to suck eggs. But until quite recently people didn’t cook this stuff regularly. My mum prefers mushy pasta as it’s what she had growing up. I hate it and prefer my pasta to have a bit of bite. It’s purely generational
> The world really is run by idiots isn't it... I thought by 41 you would have realized that! You shouldn't underestimate how much less exposure to Italian culture/cuisine Britain had had in the 70s compared to east coast US. (or how ignorant people can be in general for that matter.) For a recipe, do you know Heston Blumenthal's In Search of Perfection episode? currently online at: watch?v=YzDWEtPqn1E He goes to Bologna for research. I found very informative.
Honestly, I've never heard of chicken livers in bolognese!!!! Why not just cook a normal sauce????? Awful watching this being part italian. Love Delia though!
@TheRenaissanceman65 Whatever. You just egg everyone on with your sarcastic reply's its most uncalled for. Im sure if Delia read your comments it doesnt reflect very well on her so put your manners back in
@TheRenaissanceman65 As I said before manners I dont need to apologise to you I dont know you I havent done anything offensive why be so arrogant unbelievable just be quite stop being so pig headed over small things get over yourself
she didn't even put butter or oil on the spagghetti when she drained it. if you don't do that it get sticky and when it cools down you won't be able to serve it. I should be charging for giving out tips to these fools.
no cook i have watched EVER butters or oils the pasta-that would make it disgusting and greasy and the sauce slip off.just serve it whilst its hot-it makes me laugh that you bash this cook whose books have sold millions, but you have no clue yourself what you are on about!
oh please! she can't figure out that it takes butter to keep the pasta from getting sticky? the same goes for rice. Didn't they cook rice in britain in the 70s? And if she is to present a tv show about cooking then at least she should have made sure that its done right. It's so amateur to present a dish that is based on improvising instead of getting some basic knowledge on it. And instructions on how to eat it?! It is shocking to watch.
Doesn't show how to make Bolognese sauce, instead shows how to cook and drain spaghetti. Suppose that wouldn't make as good a title, tho at least would be honest.
I have a Delia Smith complete cookery course book from 1978, fantastic recipes, ahead of their time and foolproof!
Cant believe the stupid comments, this was like.. what, 30 years ago AT LEAST.... many people DID need to be shown how to drain pasta, an "authentic" Ragu sauce WAS practically unknown outside of Italy... and Parmesan DIDN'T come out of a tub...
We're all so 'sophisticated' now BECAUSE of people like Delia... blazing the trail 30 plonk years ago!
Sheesh!
These tips are perfectly relevant in today's times as well. :)
Over 40 years ago now I believe
I lived with my grandma for a year and I had to show her how to cook spaghetti 😅. She had never done spaghetti and had no idea what people eat with it. Most finnish people her age only cook potatoes with something on the side.
Someone said it was from 2009......Lol. I love this vintage 70's stuff. Reminds me of my childhood.
@TheRenaissanceman65 Judging from the pots and things It's looks like it's from the 1970s
Delia Smith is a wonderful person, superb chef, and informative, and genuine; also humble. Now, in her 80's she's still as talented as ever. So many great cook books, just be sure to translate from "British" English to "American" English.
Happy 80th birthday 🥳🎂🎉🍾 Delia Smith
Classic. As a Canadian, we don't have much exposure to Delia, but she's great
I think i like the old version of cooking better than the modern her ability of teaching about cooking are amazing
Delia I have been watching you since you first came on the TV well over 40 years ago .I th out then you were amazing .i still think the same . It is so kind of you to be doing this now still helping people to be confident in the kitchen .God bless you and may you still be cooking for a long time yet .from Liz Johnson .
Staggering to realise there was a time when we needed to be shown how to drain pasta - and that parmesan was "quite hard to get hold of". Thankfully times have changed!
Love it
Hello Barry
I have no idea that Norwich city owner was a TV cook until right now 😅
These videos are fabulous! 😊
I make this Ragu bolognaise often and the livers make it really meaty and satisfying!
Conozco el efecto Delia
That looks just like my dads spaghetti (we use the same bolognese recipe and have done forile 17 years) 😊😊
This is so sweet.
Delia has always been my favourite TV chef. Pretty, feminine and a good teacher.
'feminine'....lol. :'''D
God love her 🇬🇧🇬🇧🇬🇧
A food educator, not a celebrity chef.
Chicken livers a great addition - love you delia.
I've honestly never heard that in a bolognese sauce before.
@@stephenmcconnell1000 IM not surprised ...! chicken livers ...yuk
Looks good.
Brilliant love it 😊😊
Yum!😋
Moira
From England.
Always the best great
Dan and Phil
I knew I would find a comment like this lol
the phandom is everywhere
I think there’s probably in increasing amount of people who don’t cook in 2022. With the increasing amount of Ready Meals, you only have to go into M&S and see the meal deal queues to see that, Deliveroo, Just Eat and to the increasing number of people who choose convenience over making things from scratch. It’s sad really, especially when these options are so expensive and invariably unhealthy.
Delia’s complete cookery course was inspired, teaching a nation cook.
She took over where Fanny left off!
With Fanny out, Delia was able to do her thing.
@@Knappa22
The BBC needed a newer, younger Fanny!
@TheRenaissanceman65 Well, now we have violet potatoes, for some reason.
i'm here for dan and phil
Speaking of napkins tucked into their chins, where is her apron? My spaghetti would require hamburger cooking in the skillet, which equals grease. I love how she demonstrated how to properly eat it!
Thanks Delia, I didn't know how to drain pasta.
and you also can't see this video is from the 80's, where in the UK people still had much to learn about other cultures' food
@@nilaphillips3500 from the 70s actually..........
She so cute Delia.
Times have changed in 30ish years , I wonder if Delia ever rewatches these old vids and think to herself "we've come along way"
You add the spaghetti 🍝 to the sauce!
I watched this at x0.75 speed, was hilarious, she sounds drunk 😂
wow, i hope I will look like that
I know the Delia effect
I don't know about putting minced chicken livers in the sauce.
Trad.
It adds good flavour
agree....... its disgusting
WHERE ARE YOU? WHERE ARE YOU? WE NEED A TWELFTH MAN HERE!!
If you watch Delia in more recent times she mentions to place your cooked spaghetti
in a bowl hence spag bowl
Want to marry a woman like that
Sorry we're a limited edition!!
My sister made DS's bolognese sauce with chicken livers once. It was horrible. Truly....
she was born in 1941 so that would make her around 29 in this video
*WHERE ARE YOU?*
Classy lady
I like to add green bell peppers, some oregano, thyme, parsley, and a little bit of cayenne pepper, not much though because it will be to spicy.
@Bellinzona1000
Yeah, that does seem odd. Bolognese usually has veal also.
TheRenaissanceman65 yes it does according to my Italian grandmother and Mario Batali and quite a few other people.
TheRenaissanceman65 www.google.com/amp/s/www.bonappetit.com/recipe/classic-rag-bolognese/amp
TheRenaissanceman65 a bunch of professional chefs and cooks who know what they're talking about, yes. You obviously love to argue with people here, so good luck to you.
TheRenaissanceman65 I never said I was and I was commenting on an ingredient I found odd in the recipe. We're going to have to agree to disagree on this one. I said usually. I also made my original comment 10 years ago, so it seems odd that you're commenting on it now. It seems you argue with anyone who disagrees with this recipe. Anyway, have a great night.
not where i come from..... !
It's strange to think how much things have changed - I can go down to Tesco now and they have a whole cabinet full of lumps of proper parmesan cheese which is only slightly more expensive than cheddar or stilton for example. And hasn't the "official" recommendations changed now? Don't they say you should mix the sauce into the pasta whilst still in the pot rather than putting the pasta on the plate and just putting the sauce on top?
I was brought up being told dry pasta should never touch the plate
Been to Italy 3times when I was younger. The spaghetti and sauce was amazing. You can't get it the same here unfortunately!!!!!!🙄
quite right ... national dish over there ... but you canna get proper fish & chips in Italy! 🙃
*_Where are you? Let’s be ‘avin you_*
I always break the spaghetti into 3 pieces before cooking.
What year was this please?
from the 70s probably around 1977/78
I know in the 21st century it seems like we’re being taught to suck eggs. But until quite recently people didn’t cook this stuff regularly. My mum prefers mushy pasta as it’s what she had growing up. I hate it and prefer my pasta to have a bit of bite. It’s purely generational
I LOVE YOU
well i wouldn't have guessed you were 41 from your comment! :D
I mean better than Jamie Oliver
What ever happened to 'cookery' books?
@sjknyc23 So is swearing in every langauge, but everyone does it ;)
by the way, my dad makes the meanest bolognese sauce you'll ever get to taste. His own recipe too!
Any chance you might share it👍😊
Stay safe, stay strong, stay happy!
Moira
From England.
with CHICKEN LIVERS ?? Ugh Blech
DRY PASTA SHOULD NEVER TOUCH THE PLATE
Posh Totty
> The world really is run by idiots isn't it...
I thought by 41 you would have realized that!
You shouldn't underestimate how much less exposure to Italian culture/cuisine Britain had had in the 70s compared to east coast US. (or how ignorant people can be in general for that matter.)
For a recipe, do you know Heston Blumenthal's In Search of Perfection episode? currently online at: watch?v=YzDWEtPqn1E
He goes to Bologna for research. I found very informative.
How many "secrets" is there to cooking this dish Delia?
none....! Its a load of rubbish.......
Irritatingly long ad.
Honestly, I've never heard of chicken livers in bolognese!!!! Why not just cook a normal sauce????? Awful watching this being part italian. Love Delia though!
Too much sauce
let's NOT be 'avin ya!
its actually considered bad manners in italy to twist spaghetti around your spoon
well, no. if is a spoon, yes, but no with a fork. also, if you cut it is a really bad thing there
Back in the 70s this would be acceptable. If this was served up now it would be deemed unacceptable. Different times, different standards.
Thicc
This is hilarious
why?
beige blouse beige background beige countertop -- looks dreadful.
I'm on of those people that like spaghetti soft. I cook mine for 14-15 minutes.
home made bolongaise sauce has milk.... search heston's in search of perfection and go to the ragu videos. A lot more tasty ^_^
you don't put milk in Bolognese (which you have spelt incorrectly...!)
This should be called "How to cook pasta for beginners by old british broad". Nothing good here about the sauce.
@TheRenaissanceman65 OMG your so rude
@TheRenaissanceman65 Whatever. You just egg everyone on with your sarcastic reply's its most uncalled for. Im sure if Delia read your comments it doesnt reflect very well on her so put your manners back in
@TheRenaissanceman65 As I said before manners I dont need to apologise to you I dont know you I havent done anything offensive why be so arrogant unbelievable just be quite stop being so pig headed over small things get over yourself
Why would she heat the plates? That's just silly.
because in restaurants plates are heated aswell 😉😂
So the food doesn't go cold quickly... (i wouldn't like to come to yours for dinner....!🤣🤣) unless its a salad ....!
she didn't even put butter or oil on the spagghetti when she drained it. if you don't do that it get sticky and when it cools down you won't be able to serve it. I should be charging for giving out tips to these fools.
no cook i have watched EVER butters or oils the pasta-that would make it disgusting and greasy and the sauce slip off.just serve it whilst its hot-it makes me laugh that you bash this cook whose books have sold millions, but you have no clue yourself what you are on about!
idiot
oh please! she can't figure out that it takes butter to keep the pasta from getting sticky? the same goes for rice. Didn't they cook rice in britain in the 70s? And if she is to present a tv show about cooking then at least she should have made sure that its done right. It's so amateur to present a dish that is based on improvising instead of getting some basic knowledge on it.
And instructions on how to eat it?!
It is shocking to watch.
fucking idiot
Doesn't show how to make Bolognese sauce, instead shows how to cook and drain spaghetti. Suppose that wouldn't make as good a title, tho at least would be honest.
Yeah, I thought that.
Conozco el efecto Delia
Love it