C'mon Max, that piece of shit wasn't mexican lasagna, or even mexican to begin with. We actually have something called pastel azteca here which is made with corn tortillas, a green sauce made out of poblano chilis, cilantro, tomatillos and cream, shredded chicken and cheese on top. You assemble it almost exactly as a lasagna and bake it, it's pretty gooood.
Yeah. When Max said he was doing a colab with a fairly well known TH-cam chef during his Q&A a while back I was ready for it to be Andrew Rea or someone from BA, but was pretty much flabbergasted when it was Frank as I didn't know he did anything like this outside Epicurious.
From his description add some julienned thin scrambled egg sheets and possibly shrooms then you'd pretty much have chirashizushi. That's probably what he had.
Absolutely. Learning the history of a dish can help you understand the ways that it has developed into what it is now and guide you into developing it further into a dish that is unique for you.
Last weekend (more or less), I had a "Chef Frank" epic cooking event. Using Frank's videos and a couple of my own recipes I've collected over the years, this is what I did (not necessarily in chronological order): 1. Had my Zwilling knives professionally sharpened because Frank told me to in his onion cutting video. 2. Butchered my own (high quality) chicken (need more practice) 3. Made chicken stock using Frank's recipe. 4. Made tabouli salad from the parsley leaves left over from the stems I used in the stock. 5. Soaked the bulgar wheat in fresh lemon juice and olive oil overnight for the tabouli salad. 6. Used the lemon zest from above to make lemon olive oil. 7. Made Fried Chicken using Frank's buttermilk brine recipe. 8. Made roasted garlic mashed potatoes to go along with the fried chicken. 9. Used Frank's recipe to roast garlic for the mashed potatoes. 10. Used some of the chicken stock to make chicken gravy for the potatoes. 11. Made Frank's cheeseballs to eat while I cooked and prepared all of the above. I think when all was said and done, I ran the dishwasher three times. I still have the lemon olive oil in the pantry and chicken stock in the freezer, but everything else was very happily enjoyed. SEE WHAT YOU MADE ME DO???? Thank you. That was fun. My next epic cooking weekend will feature this lasagne.
And now you made me subscribe! He sounds like a man who loves his food and ingredients and he seems to have worker food (nothing to expensive I do not want to anger or something like that in Germany that is a very nice way of describing food) if anyone ever wants to know something about German food I was a head chef and studied traditional food for 3 years. Looking forward to a few cooking exercises!
@@TheTobes99 yes! I think it would be awesome to meet new people and do a little cooking on the side my do you have Instagram? Waiblmichaela if you want
I showed my 100 years old Italian granny this video and she commented "that is not how we make lasagne here in Italy, but I would try those. At least he knows how to cook. Maybe he came to Italy to learn".
I tried freezing my extra pasta water in cubes and used it in place of water for a gravy , and in a crockpot casserole to help thicken sauce, both were delicious!!!!!!
Thanks to Tasting History for sending me here! Been a fan of the Epicurious videos forever but I didn't know Chef Frank had his own channel. I didn't even know Chef Frank had a last name!
holy snap, two things one, this guy is incredible. i actually feel like i could make this lasagna. im a terrible cook, but the presentation is so... easy to follow. two: im now convinced that lasagna is just a layered pizza cake
I'm here via Max Miller's Tasting History. I love how you describe not just what you are doing but WHY you are doing it. Subscribed and looking forward to rummaging through your video catalog.
As someone with Japanese and European heritage, I loved your description of the Japanese lasagne being, "a slap in the face to multiple cultures... all in one dish". You have a marvelous turn of phrase sir!
FRANK! You read my mind. After being hooked on Epicurious and being stuck at home with nothing to do but watch TH-cam, NetFlix, order from Amazon, and cook food, I finally decided to get two accessories for my 25 year old KitchenAid mixer: Pasta Roller and Meat Grinder. Not only that, but back in January, I made lasagne for the first time in my life and it was absolutely amazing (level 2 kind of amazing). People whom I shared it with were in disbelief that it was my first time making lasagne, but I already knew enough about technique and following directions that I was able to pull it off. It didn't last long. But NOW. Oh, boy. I haven't even seen the video yet and I know I'm going to make it some day.
Chef Production team and Editor are upping the scale. So awesome. Thank you Mrs. and Miss. Proto. Also thanks to Chef Frank's parents for raising such a wholesome person. 👍👍👍
I got here via Max Miller and an online discussion about the origin of lasagne. As a non-American the use of "Italian-American" meant I wasn't expecting much - lots of processed foods and salt. Now I really want to eat Frank's lasagna.
Ha! I was already subscribed to both channels! Great show(s). Lasagna looks outstanding! Shredded short ribs sound so much better than ground beef. Thanks!
24:21: another great use for our giant pots! Love making *meat* sauce (instead of using ground meat) Thanks, Chef Frank! Also, a big thank you to Max for the interesting historical perspective of lasagna
Came here from Tasting History and you are HYSTERICAL. "Make sure to get that everywhere." I always say, if you don't make a mess, you didn't make it right. Love it.
Came from Tasting History with Max Miller and so glad I did! This looks absolutely amazing and I really want to try. I’ve never cooked with spare ribs and I’ve never made my own pasta but this looks too good to pass up. What is the best way to reheat if you leave it until the next day?
Tasting History sent me. I was first clued into you on the other flasher channel but I cut the cord years ago so I don't care about legacy media of any kind. Thanks to CNN et al, I don't trust any of them about anything. But when Max talked you up, I made an exception. This recipe looks delicious. New sub. Big thanks.
It’s three year later, but just watched this video. It was very good. I enjoyed the entire video & I liked that you cleaned up in between. Drives me crazy when there is dishes all over. Thank you. I will make your whole version of Lasagne.
My mother and my grandma used to serve "flanken and soup", which was basically pea soup with veggies and meat. I always use ground beef when I make lasagna, but your recipe makes me want to branch out to other cuts.
Can't say just how much I enjoyed this video. I am salivating. You are one great chef. Thanks so much for this. You inspire me to cook!! Cheers Pat in New Jersey
I am also here from Tasting History. My father's family came from Calabria. Loving the home made pasta. I may have to give it a try someday. Looks delicious!
Lasagna is one of those dishes that really benefited from the mad culinary science of people making it, who only knew what it looked like and little else. There were some missteps along the way (Mrs. Childs, looking at you here), but I chalk them up to learning experiences. Sometimes, you do stuff just to learn what you *shouldn't* do, especially with cooking.
Love the history on this. It shows food brings people together and cooking can be creative, you don't need to strictly follow some recipe to still be able to call something lasagna. I think sometimes people tend to forget this and get so easily offended when they think their original recipe is being disrespected. I can guarantee you, that is never anyone's intention when cooking. We all just want good and delicious food.
first time viewer, and man I so identify with you, when I get done cooking, ANYTHING I usually have to sweep and mop the kitchen, I get stuff everywhere....but hey I sure enjoy cooking and watching others eat my food.😀
Hey Chef Frank! I've been a fan of yours since I saw you on one of the 4 levels videos on Epicurious. I absolutely agree on your point about lasagna being good on day 1 but way better the next day. One question I have is what is your preferred method for reheating lasagna? Keep at it Chef Frank!
For single pieces...on a plate covered with plastic wrap and in the microwave For the whole tray in a low oven at about 325f/165c covered in foil. Save some sauce to put on it after it comes out
I can't have that many eggs. Allergic to them in large amounts. 3 in a week is the max. I know that's for a family but I am it. Looks delicious... From Tasting History.
Omg we love Tasting History! Plz do more collaborations! Also if you need any ideas, please look into polynesian and hawaiian dishes. We could use the boost!
Thanks for the introduction to Tasting History with Max Miller, Chef!!! 💜💜💜 Your lasagna looks spectacular! I'm sure your nonna is proud. You're absolutely right about it being better the next day. So much easier to get clean slices that show off your layers after it's chilled. All it needs is a big green salad and some toast slathered with garlic confit for an amazing meal! 😋😋😋
I had absolutely no idea Chef Frank had his own channel. Saw his stuff on Epicurious, but have been a huge fan of Max's channel..... So another one to thank Max for. :)
Thank you for being so generous with your time, experience, and expertise!! It's so valuable as a newer home cook to have access not just to the _how_ of a recipe but also to the _why_ and you explain everything so simply and beautifully n.n
Really good demonstration techniques, especially for us amateurs at home, plus an opportunity to learn about American lasagna; in England we make a bechamel sauce with cheese instead of the ricotta mix, but your version sounds much better - I can’t wait to try it!
Found you via Tasting History with Max Miller! I'm also from Long Island, and yes, it's "riggotd." LOL You remind me of the LI guys I knew, growing up. Especially, your humor about making sure you get everything on your shoes! Very funny...
I found you from Max Miller too. Great video! I love the way you cook whole meat then shred when cooked; so much better than cooking mince. Likewise the cheese sauce not based on bechmal. One puzzle though, you say to use whole garlic (I have never tried the ready made stuff), yet use chopped tinned tomatoes. I only use whole tinned tomatoes as there are often woody bits, thick skin & sometimes nasty diseased bits on the sides, so I prefer to dissect and chop from whole; it doesn't take long.
Well that was interesting and since i have a pastamaker i really need to try that one out someday. Thank you for the great tips and a great video. Regards from Sweden
Frank, there is only one other TV Chef who has as much excitement and as much happiness in cooking as you - and that is of course Julia Child. I think you are happier when cooking than even Jacques Pepin and Emeril Lagasse. It is a treat to watch you. Thanks, friend.
Good morning Chef Frank, I was watching a video from Tasting History, with Max Miller and stumbled on your videos. OMG, where have you been my entire life? 😀 Watching you create your sauce, thank you. I love your step-by-step instructions. You bet I subscribed!!!! ❤❤
I have never seen a recipe with thunks of meat like this. It is so great looking. I will definitely try it out because it must be a more intense taste than with just minced meat. I too came from Tasting History.
Looks absolutely delicious! Your version is very close to my version. Really, the only difference is that my recipe uses ground beef and lamb. Came here from Tasting History and am so glad that I found your channel!
This was an awesome experience Chef 👨🍳 Thank you so much!
Any time!
Good job on the history (as usual). That bit about Ethiopia made me LOL. Don't ask why, I don't even know. Cheers! DonP
Tnx Max for showing me Franks channel :) Subscribed
C'mon Max, that piece of shit wasn't mexican lasagna, or even mexican to begin with. We actually have something called pastel azteca here which is made with corn tortillas, a green sauce made out of poblano chilis, cilantro, tomatillos and cream, shredded chicken and cheese on top. You assemble it almost exactly as a lasagna and bake it, it's pretty gooood.
👨🏼🍳
Came here from Tasting History
Doubt it
me too
Same but I also came to see which Pokemon would be placed in the back ground.
Same!
Max sent me, too!
Dang, now I'm craving carbohydrates. I'll wait 'til fall.
It took me tasting history to find out frank from epicurious has his own channel?!
Same, but it made for a very surprising collaboration
Same. Now if we can get Chef John from Foodwishes.com.... ;)
Yeah. When Max said he was doing a colab with a fairly well known TH-cam chef during his Q&A a while back I was ready for it to be Andrew Rea or someone from BA, but was pretty much flabbergasted when it was Frank as I didn't know he did anything like this outside Epicurious.
I wouldn't be surprised if he quit Epicurious.
@@SerifSansSerif I read that in John's voice
Let that sink in for a while:
Chef Frank's Italina Grandma.
Imagine the cooking power of that woman.
she was amazing in so many ways
God, her cooking must have been heaven on earth
Holy crap she must’ve been a legend
You just know she kicked open those pearly gates like "ALL RIGHT, WHO'S HUNGRY?!"
"really a slap in the face to multiple cultures all in one dish"
sure, but i bet it tastes awesome!!
@@maggnus87 the sushi lasagna???
@@Furburn ohh i did try something that may qualify as "sushi" lasagna, Sebastes mentella fillets between layers of rice and sauce
Truer words have never been spoken, truly an abomination of humanity
From his description add some julienned thin scrambled egg sheets and possibly shrooms then you'd pretty much have chirashizushi. That's probably what he had.
This is not a crossover I expected, but one I appreciated.
thanks
Absolutely. Learning the history of a dish can help you understand the ways that it has developed into what it is now and guide you into developing it further into a dish that is unique for you.
Same
Last weekend (more or less), I had a "Chef Frank" epic cooking event. Using Frank's videos and a couple of my own recipes I've collected over the years, this is what I did (not necessarily in chronological order):
1. Had my Zwilling knives professionally sharpened because Frank told me to in his onion cutting video.
2. Butchered my own (high quality) chicken (need more practice)
3. Made chicken stock using Frank's recipe.
4. Made tabouli salad from the parsley leaves left over from the stems I used in the stock.
5. Soaked the bulgar wheat in fresh lemon juice and olive oil overnight for the tabouli salad.
6. Used the lemon zest from above to make lemon olive oil.
7. Made Fried Chicken using Frank's buttermilk brine recipe.
8. Made roasted garlic mashed potatoes to go along with the fried chicken.
9. Used Frank's recipe to roast garlic for the mashed potatoes.
10. Used some of the chicken stock to make chicken gravy for the potatoes.
11. Made Frank's cheeseballs to eat while I cooked and prepared all of the above.
I think when all was said and done, I ran the dishwasher three times. I still have the lemon olive oil in the pantry and chicken stock in the freezer, but everything else was very happily enjoyed.
SEE WHAT YOU MADE ME DO????
Thank you. That was fun. My next epic cooking weekend will feature this lasagne.
sounds like my weekends.
And now you made me subscribe! He sounds like a man who loves his food and ingredients and he seems to have worker food (nothing to expensive I do not want to anger or something like that in Germany that is a very nice way of describing food) if anyone ever wants to know something about German food I was a head chef and studied traditional food for 3 years.
Looking forward to a few cooking exercises!
Invite me over next time?
@@TheTobes99 yes! I think it would be awesome to meet new people and do a little cooking on the side my do you have Instagram? Waiblmichaela if you want
When does the diet start?
I showed my 100 years old Italian granny this video and she commented "that is not how we make lasagne here in Italy, but I would try those. At least he knows how to cook. Maybe he came to Italy to learn".
Took a Tasting History to find out my favorite chef from 4 Levels has his own channel, this is awesome!
Same here!
Samsies
Same here. But I'm pretty sure my arteries hardened just watching this.
That being said, Heston would approve.
I tried freezing my extra pasta water in cubes and used it in place of water for a gravy , and in a crockpot casserole to help thicken sauce, both were delicious!!!!!!
Great idea
@@ProtoCookswithChefFrank you and other cooks call it liquid gold... I was tired of pouring down sink
I never thought of that!
@@carlajackson3137 added good flavor to the gravy.
That's a great idea!!
Came here from Tasting History, and it's taken less than two minutes for Mussolini to pop up. Attaboy, Max.
Thanks to Tasting History for sending me here! Been a fan of the Epicurious videos forever but I didn't know Chef Frank had his own channel. I didn't even know Chef Frank had a last name!
Welcome
I am super excited to see you working with Tasting History-- two great channels to appear in my feed after
the BA implosion.
This sounds like an interesting collaboration.
holy snap, two things
one, this guy is incredible. i actually feel like i could make this lasagna. im a terrible cook, but the presentation is so... easy to follow.
two: im now convinced that lasagna is just a layered pizza cake
Love how a professional chef is just like "Holes in the pasta...not a problem...we'll just patch it..." XD I love it.
I was just thinking, "when is Frank gonna make lasagna?" Now I can be at peace.
rest easy
Thanks for doing a crossover with Max. ❤
The four great youtube chefs and their power -
Frank: SALT
Jas: NUTMEG
Babish: Letting the ingredients get to know each other
Max: HISTORY!
Chef John: Cayenne
Uncle roger : MSG
Guga is a great home cook too I love watching stuff on his 2 channels...always makes me want steak and anything other than seafood he makes so bad 😂
Adam Ragusa: White wine 😂
@@EricJh21690 Guga: wagyu
I genuinely appreciate how real you are about cooking being messy.
I’m a visitor from Tasting History. Just subscribed, I like your format and presentation.
Awesome! Thank you!
Right there with you, Curtis. 😄👍
John Lee Pettimore III same as your daddy, and his daddy before? 👍. Love “Copperhead Road”
@@curtisdecoste9345
You caught it! Not many folks make that connection. Well done! You just won your very own copy of "Internet: The Home Game".
me2
Thanks Max@TastingHistory for introducing me to Chef Frank! This looks delicious!
Just came over from Tasting History - have subbed! Love that you explain the rationale behind using different methods/ingredients!
Welcome aboard!
Here a year later from Max's channel. Love the way you teach as you cook. Can't wait to try this!
Thank you
Here from Tasting History. I love how you explain the reasoning behind the steps and "make sure you get it everywhere" 😅 What a delicious dish! 😍
Thank you. Welcome to ProtoCooks
I am a huge fan, thank you for your tips, wife is gonna love this!!
You’re welcome
I'm here via Max Miller's Tasting History. I love how you describe not just what you are doing but WHY you are doing it. Subscribed and looking forward to rummaging through your video catalog.
As someone with Japanese and European heritage, I loved your description of the Japanese lasagne being, "a slap in the face to multiple cultures... all in one dish". You have a marvelous turn of phrase sir!
FRANK! You read my mind. After being hooked on Epicurious and being stuck at home with nothing to do but watch TH-cam, NetFlix, order from Amazon, and cook food, I finally decided to get two accessories for my 25 year old KitchenAid mixer: Pasta Roller and Meat Grinder.
Not only that, but back in January, I made lasagne for the first time in my life and it was absolutely amazing (level 2 kind of amazing). People whom I shared it with were in disbelief that it was my first time making lasagne, but I already knew enough about technique and following directions that I was able to pull it off. It didn't last long.
But NOW. Oh, boy. I haven't even seen the video yet and I know I'm going to make it some day.
Chef Production team and Editor are upping the scale. So awesome. Thank you Mrs. and Miss. Proto. Also thanks to Chef Frank's parents for raising such a wholesome person. 👍👍👍
I got here via Max Miller and an online discussion about the origin of lasagne. As a non-American the use of "Italian-American" meant I wasn't expecting much - lots of processed foods and salt. Now I really want to eat Frank's lasagna.
Hey Frank, its really cool seeing your brand grow/develop by introducing guests and collaborating with others.
Keep up the good work 💪🏻
Thanks! Will do!
This guy is awesome. Thanks tasting history for introducing me to him
The crossover I didn't know I needed. Yay! 😀
Max and Frank, my two favorite TH-cam cooking channels!
Oooh I love his food history channel. Awesome to see you doing team ups. Squeeeeeeee!
Ha! I was already subscribed to both channels! Great show(s). Lasagna looks outstanding! Shredded short ribs sound so much better than ground beef. Thanks!
Thanks for the sub!
24:21: another great use for our giant pots!
Love making *meat* sauce (instead of using ground meat)
Thanks, Chef Frank! Also, a big thank you to Max for the interesting historical perspective of lasagna
Came here from Tasting History and you are HYSTERICAL. "Make sure to get that everywhere." I always say, if you don't make a mess, you didn't make it right. Love it.
My first time on your channel, courtesy of Max Miller’s recommendation/link. You’re amazing!!! Gotta have the t-shirt because that’s my motto, too!!
Welcome
And I ordered one today. First time ever to order from a YT site!
Watching Chef Frank cook is a form of self-care.
Fabulous to see Max's History info finish on this channel!! Cannot wait to try this with the homemade pasta!!
Max is an amazing guy.
Frank you are the man! So charasmatic and straight up
My two favorite cooking channels come together! Thanks for another great video. That sauce looks amazing.
Thank you.
I didn't know I needed to see Max and Chef Frank collaborating. I was wrong, I needed it.
Came from Tasting History with Max Miller and so glad I did! This looks absolutely amazing and I really want to try. I’ve never cooked with spare ribs and I’ve never made my own pasta but this looks too good to pass up.
What is the best way to reheat if you leave it until the next day?
Microwave
My two favorite channels collaborated !! So happy about it! I would love to see a Halal recipe without pork or wine. It would be awesome!
Loved the collaboration Frank, excited to see more!! Can't wait to try your recipe this weekend :)
Tasting History sent me. I was first clued into you on the other flasher channel but I cut the cord years ago so I don't care about legacy media of any kind. Thanks to CNN et al, I don't trust any of them about anything. But when Max talked you up, I made an exception. This recipe looks delicious. New sub. Big thanks.
It’s three year later, but just watched this video. It was very good. I enjoyed the entire video & I liked that you cleaned up in between. Drives me crazy when there is dishes all over. Thank you. I will make your whole version of Lasagne.
Love your version of lasagna! Had my mouth watering.
Thank you
Came here from Tasting History, and you sold me. Subscribed!
Thanks
I can’t wait to make this for my Italian in-laws! Thank you Chef Frank for the recipe and Max Miller for taking me here.
Good luck. Thanks for coming over and checking out the channel.
Yes!! Two of my favorite content creators! Plus one of my favorite dishes! Buon appetito!
My mother and my grandma used to serve "flanken and soup", which was basically pea soup with veggies and meat.
I always use ground beef when I make lasagna, but your recipe makes me want to branch out to other cuts.
Can't say just how much I enjoyed this video. I am salivating. You are one great chef. Thanks so much for this. You inspire me to cook!! Cheers Pat in New Jersey
Fantastic Frank!
I am also here from Tasting History. My father's family came from Calabria. Loving the home made pasta. I may have to give it a try someday. Looks delicious!
I've been watching food youtube for years and this is literally the first video that made my mouth water. God your pasta looks heavenly
Wow, thank you!
The not cutting your lasagne immediately after cooking tip is really helpful. Thank you FRANK.
This looks amazing. Thanks for the idea of doing it the day ahead.👍🏼
Lasagna is one of those dishes that really benefited from the mad culinary science of people making it, who only knew what it looked like and little else. There were some missteps along the way (Mrs. Childs, looking at you here), but I chalk them up to learning experiences. Sometimes, you do stuff just to learn what you *shouldn't* do, especially with cooking.
Great work chef! Hey, I have that mixing bowl with the wheat pattern on it too!
Love my vintage Pyrex
It's awesome see those two collab
Love the history on this. It shows food brings people together and cooking can be creative, you don't need to strictly follow some recipe to still be able to call something lasagna. I think sometimes people tend to forget this and get so easily offended when they think their original recipe is being disrespected. I can guarantee you, that is never anyone's intention when cooking. We all just want good and delicious food.
first time viewer, and man I so identify with you, when I get done cooking, ANYTHING I usually have to sweep and mop the kitchen, I get stuff everywhere....but hey I sure enjoy cooking and watching others eat my food.😀
Hey Chef Frank! I've been a fan of yours since I saw you on one of the 4 levels videos on Epicurious.
I absolutely agree on your point about lasagna being good on day 1 but way better the next day.
One question I have is what is your preferred method for reheating lasagna?
Keep at it Chef Frank!
For single pieces...on a plate covered with plastic wrap and in the microwave
For the whole tray in a low oven at about 325f/165c covered in foil. Save some sauce to put on it after it comes out
I'm a simple homemade bolognese & bechamel and store-bought pasta guy, but this does look delicious!
This is honestly THE lasagne masterclass. Right up there with Matty Matheson's Guaranteed to get you laid lasagne.
Matty Matheson's lasagna is an abomination to lasagna. I like him, but this...
The lasanga Matty made was the meal of a monster
I can't have that many eggs. Allergic to them in large amounts. 3 in a week is the max. I know that's for a family but I am it. Looks delicious... From Tasting History.
Pasta can be made without egg, so this alone shouldn't be a problem
Two of my favorite channels do a collab? I'm positively spoiled!!
Came here thanks to Tasting History. Glad to see another collaboration of Max's!
Omg we love Tasting History! Plz do more collaborations!
Also if you need any ideas, please look into polynesian and hawaiian dishes. We could use the boost!
Oh Chef Frank and Max casually doing a collab... just my two favorite online people doing a thing no big deal
Love the collabs, please more!!!
Will do
Thanks for the introduction to Tasting History with Max Miller, Chef!!! 💜💜💜 Your lasagna looks spectacular! I'm sure your nonna is proud. You're absolutely right about it being better the next day. So much easier to get clean slices that show off your layers after it's chilled. All it needs is a big green salad and some toast slathered with garlic confit for an amazing meal! 😋😋😋
I had absolutely no idea Chef Frank had his own channel. Saw his stuff on Epicurious, but have been a huge fan of Max's channel..... So another one to thank Max for. :)
Thank you for being so generous with your time, experience, and expertise!! It's so valuable as a newer home cook to have access not just to the _how_ of a recipe but also to the _why_ and you explain everything so simply and beautifully n.n
I’m so happy Max Miller suggested your channel ! I’ve liked and subscribed! Thank you 🙏 Chef 👨🍳 You’re amazing!
Really good demonstration techniques, especially for us amateurs at home, plus an opportunity to learn about American lasagna; in England we make a bechamel sauce with cheese instead of the ricotta mix, but your version sounds much better - I can’t wait to try it!
OMG two of my favorite food vloggers!!!
Love the history lesson of a dish , thank you!!
My two favorite chefs! 🥰😍
Found you via Tasting History with Max Miller! I'm also from Long Island, and yes, it's "riggotd." LOL You remind me of the LI guys I knew, growing up. Especially, your humor about making sure you get everything on your shoes! Very funny...
I found you from Max Miller too. Great video! I love the way you cook whole meat then shred when cooked; so much better than cooking mince. Likewise the cheese sauce not based on bechmal. One puzzle though, you say to use whole garlic (I have never tried the ready made stuff), yet use chopped tinned tomatoes. I only use whole tinned tomatoes as there are often woody bits, thick skin & sometimes nasty diseased bits on the sides, so I prefer to dissect and chop from whole; it doesn't take long.
I remember seeing you on Epicurious but didn't know you had your own channel until your work with Tasting History, looking forward to all your videos!
Welcome to my channel
TH-cam's autoplay feature shuffled me into a Protocooks video after I finished watching an ingredient swap over on Epicurious.
Excellent crossover from two of my favorite TH-cam personalities.
OMG YAYY I’ve needed a better lasagna recipe and who else to learn from than the best
Great collab with @TastingHistorywithMaxMiller
Well that was interesting and since i have a pastamaker i really need to try that one out someday. Thank you for the great tips and a great video. Regards from Sweden
A little late, but came here from Max Miller's channel! Absolutely love this channel already!
Thank you.
Frank, there is only one other TV Chef who has as much excitement and as much happiness in cooking as you - and that is of course Julia Child. I think you are happier when cooking than even Jacques Pepin and Emeril Lagasse. It is a treat to watch you. Thanks, friend.
I hope you do more collaborations with Max! Love both of your channels!
Good morning Chef Frank, I was watching a video from Tasting History, with Max Miller and stumbled on your videos. OMG, where have you been my entire life? 😀 Watching you create your sauce, thank you. I love your step-by-step instructions. You bet I subscribed!!!! ❤❤
Thanks and welcome
I have never seen a recipe with thunks of meat like this. It is so great looking. I will definitely try it out because it must be a more intense taste than with just minced meat. I too came from Tasting History.
One of the best, most comprehensive pasta sheet making examples I’ve seen. Thank you so much
“It’s simple, believe it or not.”
Yes, Epicurious, he doesn’t just do this on your channel!
The way you describe things gives me a lot of confidence in cooking.
Looks absolutely delicious! Your version is very close to my version. Really, the only difference is that my recipe uses ground beef and lamb. Came here from Tasting History and am so glad that I found your channel!
I too came from Tasting History but I’m a Frank Fan