I just found your channel and the one thing I love is that over the past entire decade you’ve maintained a BS-free approach to cooking. Nothing is more annoying than all that quasi-comedic nonsense and constant chatter in most channels. This is just great cooking and no nonsense. Love it. And the video production quality is superb. Great work. Recommendation? Iranian rice dishes. Easy, tasty, and comforting. The only tough part is getting a good ‘tahdig’- the crispy bottom layer. Surprisingly easy to screw it up. But so gorgeous when cooked properly.
The “this isn’t Alfredo” comments are always hilarious. Every Alfredo video, the same brigade comes out swinging. Makes me wonder if they don’t just click on these videos, hoping that it’s being made the “American” way. Here’s the truth. The Italian style Alfredo isn’t actually considered a true Italian staple (which is why it’s not served everywhere). It was a food mothers and grandmothers made for children. It was Italy’s “Mac and Cheese” and is only served in a couple of restaurants. I’m Italian, second generation, my grandmother couldn’t even speak English, and I’ve seen this woman make “Alfredo” 4-5 different ways. Even in Italy you can find the American Alfredo, in restaurants catering to tourists. This precious way we approach food is silly. Carbonara, Cacio e Pepe, Alfredo, the truth is that these recipes have been modified and improved upon for years and even Italians (like my Nona) add non-traditional ingredients if they’re on hand. The irony is that many of these dishes were made by impoverished groups. They’re so simple because they cooked with what they had. Italians are well known for being resourceful cooks. In other words, make what you want and as long as it’s delicious it doesn’t matter. Just enjoy it and stop getting wrapped up in what’s “authentic.” If your first reaction to delicious food being made in front of you is to be judgmental, you’re missing the point of cooking. Joy. So, I’m an Italian and I not only approve of this amazing recipe, but I’m going to make some myself! Keep up the amazing work sir!
Anyone whose first reaction is "this is not authentic" and then act like arrogant jerks get no respect and deserve no respect because they're being disrespectful.
I love the new thing with you plating in real time, its a very nice touch. I'd like to see what you can come up with, with shrimp and chorizo. Always felt they complimented each other really well.
Hey just want to say I’ve been making the slippy joe and the burgers (with Hawaiian buns) from your channel and they r always a huge success. So thank you for them. I would love to see dishes I can make a head for the week and that r kids friendly and give that feeling of a takeout ( that’s how I feel about your recipes it’s like I got it from a restaurant for half the price)
I've been watching his videos for years now and it's nice to see how comfortable he's gotten in front of the camera, especially during the taste test portion. Cheers from the PNW!
I love the new approach, refreshed look and ENERGY ❤️ it all feels more homey, like hanging out with a friend who has the experience of a chef 😁 happy for you and this new chapter!
All right, this Southern, Cajun, South Louisiana girl LOVES pasta, and alfredo is my favorite! Definitely sharing this one! AND, the fried capers are intriguing! Gonna try that when I make supper this week. But, I wish you would include the instructions for your recipe like you list your ingredients!
I don't know why people try to name any white creamy pasta as Fettucine Alfredo. It is not brain surgery. Just lots of butter and cheese. I am sure this was tasty but it was not Fettucine Alfredo.
Byron, sorry to say but this is not Alfredo sauce. As you certainly know, real Alfredo is only butter (burro), parmeggiano reggiano and pasta water. Unfortunately, in the U.S. chefs have destroyed the original recipe. For the real recipe the guys at Alfredo in Roma tell us the recipe: th-cam.com/video/Sk9HCxfIREo/w-d-xo.html
Genuine Italian alfredo is made with fresh pasta, butter and cheese. NO CREAM. The butter should be very soft on a plate (but not melted), then the pasta, cheese, then begin blend the three components by lifting the pasta several times until the butter has completely melted into the pasta and cheese. The cream was never part of the dish and added much later by American cooks. Give it a try....and take some time to research what I've said. You might be very surprised!
Traditionalist Italians are freaking out but Alfredo pasta is legit ! Great comfort food
Cheers from San Diego California
I just found your channel and the one thing I love is that over the past entire decade you’ve maintained a BS-free approach to cooking. Nothing is more annoying than all that quasi-comedic nonsense and constant chatter in most channels. This is just great cooking and no nonsense. Love it. And the video production quality is superb. Great work. Recommendation? Iranian rice dishes. Easy, tasty, and comforting. The only tough part is getting a good ‘tahdig’- the crispy bottom layer. Surprisingly easy to screw it up. But so gorgeous when cooked properly.
Loving the fried capers addition and choice of herbs! Looks delicious and a must try!!!🤤🤤
right? I never thought about frying them!
The “this isn’t Alfredo” comments are always hilarious. Every Alfredo video, the same brigade comes out swinging. Makes me wonder if they don’t just click on these videos, hoping that it’s being made the “American” way.
Here’s the truth. The Italian style Alfredo isn’t actually considered a true Italian staple (which is why it’s not served everywhere). It was a food mothers and grandmothers made for children. It was Italy’s “Mac and Cheese” and is only served in a couple of restaurants. I’m Italian, second generation, my grandmother couldn’t even speak English, and I’ve seen this woman make “Alfredo” 4-5 different ways. Even in Italy you can find the American Alfredo, in restaurants catering to tourists. This precious way we approach food is silly. Carbonara, Cacio e Pepe, Alfredo, the truth is that these recipes have been modified and improved upon for years and even Italians (like my Nona) add non-traditional ingredients if they’re on hand.
The irony is that many of these dishes were made by impoverished groups. They’re so simple because they cooked with what they had. Italians are well known for being resourceful cooks. In other words, make what you want and as long as it’s delicious it doesn’t matter. Just enjoy it and stop getting wrapped up in what’s “authentic.” If your first reaction to delicious food being made in front of you is to be judgmental, you’re missing the point of cooking. Joy.
So, I’m an Italian and I not only approve of this amazing recipe, but I’m going to make some myself! Keep up the amazing work sir!
You are a breath of fresh air my friend. An absolute pure fresh of breath. Wow. I couldn’t have said it any better. You’re a true foodie.
Anyone whose first reaction is "this is not authentic" and then act like arrogant jerks get no respect and deserve no respect because they're being disrespectful.
I love the new thing with you plating in real time, its a very nice touch. I'd like to see what you can come up with, with shrimp and chorizo. Always felt they complimented each other really well.
Hey just want to say I’ve been making the slippy joe and the burgers (with Hawaiian buns) from your channel and they r always a huge success. So thank you for them.
I would love to see dishes I can make a head for the week and that r kids friendly and give that feeling of a takeout ( that’s how I feel about your recipes it’s like I got it from a restaurant for half the price)
Just when I was tired of seeing Alfredo recipes…😮. This looks delicious in its simplicity. Im sure those capers make that dish 👌🏽.
Would love an updated macaron recipe at some point. Your macaron videos were the first guides that got me a truly successful batch MANY years ago!!
OMG this made me soooo hungry! And with those fried capers....YUM!!
I've been watching his videos for years now and it's nice to see how comfortable he's gotten in front of the camera, especially during the taste test portion. Cheers from the PNW!
I ❤️ fettuccine alfredo. Thanks for sharing Byron.
That tip about the salted water was an "Aha!" moment for me. Makes so much sense!!!
I don't like capars and I'm not fancy eating deep fried things. But deep fried capars sounds like an amazing addition. Gotta try it one day
I love the new approach, refreshed look and ENERGY ❤️ it all feels more homey, like hanging out with a friend who has the experience of a chef 😁 happy for you and this new chapter!
Looks delicious
My favorite! Thank you for making this recipe I will love to try myself! 🤗🤗🤗
All right, this Southern, Cajun, South Louisiana girl LOVES pasta, and alfredo is my favorite! Definitely sharing this one! AND, the fried capers are intriguing! Gonna try that when I make supper this week. But, I wish you would include the instructions for your recipe like you list your ingredients!
Holy moly that looks amazing!
This looks great. Thanks for sharing. The caper thing is new to me.
So simple and delicious I'm sure!!
Looks fantastic Byron!!
This casual vibe to the video is so nice and fresh 👌🏻
Looks amazing!
Nice pasta 😋 great preparation 👌 😋
Another awesome video!! Thank you!!
Subscribed! Loved this video!
Thank you!! Glad you enjoyed it
wow tasty one love it
Looks delicious!
I have to make this, looks deliteful!
Remember that Shamwow guy? " Fettucinni, Zuchini, Linguini ".
I wonder how it was to work at Gordan Ramsey restaurant
It was intense. That’s the only way to describe it. Major intensity
@@ByronTalbott your strong to handle that!
@@Kindred500 you’re
@@MH-wm6df Thank you for correcting my phone :)
@@Kindred500 no problem! My 2003 flip phone did the same thing
The hair is looking fantastic
Delicious 😋
Can you make Sauerbraten?
Omg I made chicken Alfredo for lunch today
Yummy looking wow 😘
Fantastic ❣️
I have a question I’ve never made fresh pasta how do I know when the pasta is done boiling and do you salt the water as well?
- fresh pasta > only 2-3 minutes to cook
- yes, put salt, but only when the water boils
looks super delish.
though i would use Pecorino rather than Parmesan.
I like the acidity of a sheeps milk cheese with a cream based sauce like alfredo
No cream please!
Like salad recipe 🥰
Súper deli!!! ✌🏻🤩
Boulibaisse please!
🌷
The type of “Alfredo” that you won’t ever find in Italy 😝
Can I see you make a good Mack and cheese.
I don't know why people try to name any white creamy pasta as Fettucine Alfredo. It is not brain surgery. Just lots of butter and cheese. I am sure this was tasty but it was not Fettucine Alfredo.
hello 👋
how are you doing today
please dont call it alfredo pasta.
Byron, sorry to say but this is not Alfredo sauce. As you certainly know, real Alfredo is only butter (burro), parmeggiano reggiano and pasta water. Unfortunately, in the U.S. chefs have destroyed the original recipe. For the real recipe the guys at Alfredo in Roma tell us the recipe: th-cam.com/video/Sk9HCxfIREo/w-d-xo.html
This is not alfredo. Alfredo is just butter and parmesan, not a bunch of cream...
Cream? No way. Use butter...
Genuine Italian alfredo is made with fresh pasta, butter and cheese. NO CREAM. The butter should be very soft on a plate (but not melted), then the pasta, cheese, then begin blend the three components by lifting the pasta several times until the butter has completely melted into the pasta and cheese. The cream was never part of the dish and added much later by American cooks. Give it a try....and take some time to research what I've said. You might be very surprised!
100% ! No cream at all.
All these American recipes with cream are really disgusting
Bravo per la pasta fatta a mano,ma...tutto il resto non è italiano, tranne il parmigiano.
What I'd like to see you on your channel is you saying the word herbs, instead of erbs.
Would you do and improve dish like Polish gołąbki? en.m.wikipedia.org/wiki/Go%C5%82%C4%85bki (you pronounce it like "Go-womp-kee")