Hey Vincenzo! Great review! haha I'm glad to see that you enjoyed the video! Ricotta is pretty common in the US, but next time I will use fresh pasta as that was not good and I would like to make a ragu version as well! Can't wait to do videos together! :)
But lasagna with ricotta is simply one of several versions of lasagna that we make in Italy. Every area has practically its own version, often every family, as is also the case with other Italian dishes. In my region in southern Italy, for example, there are also versions with tiny meatballs and chopped hard-boiled eggs.
What is great about this channel and Chef James is that you both don't just tell what to do, but also why. Pay attention and you become a better cook in general not just learn one recipe. Bravo chefs! 👏
@@vincenzosplateHonestly? The vegetarian version of lasagna since I gagged seeing Jamie’s crushed vegetable nut soup Surely it can be done better. Show us how you’d do it Vincenzo!
@@vincenzosplate I would love to see a video with your favourite Risoni recipe. It's such a delicious type of pasta but hardly ever gets mentioned on its own and is almost never served in restaurants. It's sad that people don't even know what it is...
@vincenzosplate Of course, what comes to mind is Carbonara or Paella. I'm thinking that doing something outside both of your comfort zones would be very entertaining. Texas style BBQ brisket with some side dishes? Maybe not, but it would be fun to watch! 😉
The reason I watch both of your videos is that you honestly seem like real, genuine people. Celeb chefs hit differently. You seem like two guys I could have a glass of wine or an IPA with and discuss cooking and the world in general.
@@vincenzosplate absolutely. An idea I had was 2 videos where you do 3 dishes for each of your cuisines. One dish is easy, another that is more complicated, and a third that is difficult to execute. That gives each of you content, and you could each do a 3rd video comparing the dishes.
@@vincenzosplate I personally would love to see that, I watch both your channels and well all I can say is my wife loves me even more now😅. But maybe not just one video, it would be fantastic if you guys could cook together and have a little cook off with judges blind tasting. A best out of 3. Starter a main and a desert.
I love Chef James' channel. Not only have I learned a lot about cooking from him, but he also saved my life once. I was in a submarine that took a direct hit from a torpedo. It was quickly filling up with water and Chef James swam down to the sub without any diving gear and pulled all of us out of the sub and to the surface.
He also saved mine, I fell from a plane and James was randomly skydiving close by, when he saw me he went to me and grabbed me to save me with his parachute, truly a hero
Wow thats amazing, he saved mine once too. I ordered a pizza that I was gonna choke on and James ran up, took the pizza from me, and ran off towards the woods with it, leaving only a tiny bay leaf behind. Amazing!
One time, I was reading a TH-cam comment thread that I didn't understand, and James bust my door down, rushed into the room, and explained the whole thing to me before it was too late. I almost died.
I love that you respect James's understanding of technique while not necessarily agreeing with the details of his recipe. That's how good food works. Maintaining the best traditions without stifling creativity. Love it .
If the basics of mediterranean cuisine are respected, like sofrito, there is no harm in introducing variations. Unfortunately the basics are never mastered by many celebrity chefs out there.
I'm so pleased that you finally reacted to Chef James! He has been obviously dying to get your attention forever, and he's great, he's definitely deserving. Nice choice of recipe to review 😊
Vincenzo, this is a superb reaction video. I've probably been following James as long as you. I value his food knowledge and demonstration of pro chef skills because he truly is all about the details! Definitely looking forward to it whenever you two meet and perhaps collaborate on a video! :)
Thanks you so much for your support my friend, and I'm happy to hear that you enjoyed this reaction video! James did a fantastic job cooking this superb lasagna! 😊
One of the most polite Chefs critiquing another one of the most polite Chefs is absolutely awesome! I’ve learned so much from this video. Thank you both!
What a joy to watch a chef take his time (and explain) what [and why] he does each step. (Kinda like Vincenzo-!) The lasagna looks joyfully delicious. Definitely a shining star in these reaction videos-!
James is an excellent chef, so many cooks these days make a recipe for the algorithm, he makes it to truly educate us all and that's just hard to find on TH-cam these days. Love your reaction to his lasagna.
James is an excellent chef. In his videos he doesn't only show recipes, but gives many useful tips. Vincenzo's and James' channels are the only cooking channels I have subscribed to so far and I don't feel any need to look for more right now.
@@vincenzosplate Alas, not yet. But one of his recipes for paella is already waiting in the line! Have been busy with Your recipes so far.... Tomorrow: Your Safran-Risotto.
i would deff suggest looking for more only because chef james and chef vincenzo tend to stay close to their specialties and regional dishes which is amazing but you should totally branch out and find some others from other regions and cultures. one such channel is chowhound with Aaron Sanchez. and of course there are many others who arent famous but still amazing.
@@moodchanger3470 Thanks for Your hint. I think You are absolutely right! I am 50+ now and have never really cooked, mostly most simple student dishes at first followed by some frozen ready dishes or visits in hospital kitchens later. When I by chance found Vincenzo's channel, I was fed up with the ready stuff und I tried to get authentic ingredients first and was surprised by the results trying some of his easier recipes. As a medic I knew about the healthy aspects of mediterran cuisine with "EVO" etc. Then I discovered James's channel as well. I learnt much about basic techniques from him. Now I have cooked most of Vincenzo's recipes regarding pasta and risottos enjoying the gorgeous tastes. I like paella as well very much but haven't dared to try to cook one so far. I will take a recipe from James's channel for that. I have learnt some "feeling" for the ingredients, seasoning, temperatures etc. in the past year and now need not be fixed on each letter of a recipe any more. Slowly but steadily I' am also beginning to try cakes/sweets and other dishes from Austria/Bohemia...
I follow chef James and 100% would love to watch a collab. I like that he’s explaining things in detail, teaching techniques even in his reaction videos. Real chef, not a tv entertainer who puts mustard in lasagna.😁
if you two manage to record together, there must be a list: Carbonara, Cacio pepe, maybe a risotto v Paella challenge, definitely a pizza :))) Quattro formaggi would be this lady's suggestion but I cannot be picky 😂
@@vincenzosplate Multiple recipes - a proper trade. James should surely make some paella(s). I'd love to see some of those Sicilian recipes on your side (eg the fried rice balls with meat inside). You can make some pasta for him and/or pizza crust; he can make the sauces and toppings
What I love about these two is that they take you through the thought process behind their cooking. You don't just learn one recepe, but the thinking that needs to go into making any dish, allowing you to improvise and create completely new dishes.
@@vincenzosplate Any of them. He learned from his Ex Chef father great cooking skills. My husband was a world class chef. He won many awards. He cooked for the British Royal when young. He went to culinary school and taught his son his skills. Which I think my son has learned more and I’m so proud of him. You are definitely a favorite of ours❤️
@@MicheleMakinson Chef James is very proud of his Dad, he has told us so. He also told us about growing up on the farm, I know you are very proud of your son and rightly so, you are indeed blessed @MicheleMakinson
Imagine if James reacts to this reaction and Vincenzo then reacts to his reaction to Vincenzo's reaction. And they keep going back and forth. The Internet would explode; I'm 47% positive.
you two are my absolute favorite chefs (with Jean-Pierre) to watch and learn!! THX soo much -I need to try this one.. can´t imagine how Ricotta works in this recipe
So happy to see Chef James get more and more recognition her deserves, he really loves food and is clearly passionate about it and Chef Vincenzo, you are always a delight to watch, specially since I love your accent. Great video !!
Great recipe and tutorial! I was taught how to make Lasagne from a second generation New York Italian, going to school in Central Kentucky. His name was Don. He said make it today, eat it tomorrow. Thank you Vincenzo.
Vincenzo, I've been following you for a long time, but your current attitude to criticism compared to your competitors is simply incredible. You encourage, think along, and maintain attentiveness... I respect you. I am a simple home cook, but you are my role model.
For a meat lasagne I'd use bechamel. If making vegetarian lasagne (favourite is roast pumpkin and garlic with layers of spinach) I'll use ricotta (plus bechamel to top.)
@@vincenzosplate definitely the meat lasagne but the pumpkin option is great when your cooking for groups with vegetarians. Also great when there's a million pumpkins in the garden.
James did a far better job than Jamie Oliver. Unlike Jamie, I think James articulates the cooking better (in a lot of his videos) and treats the dishes with respect and not just making something overly complicated or absurd. Also, James doesn't use ridiculous words to describe food, like "gnarly."
The rule my mom taught me about mince is to watch the amount of salt because it gets salty quite easily. 2nd I avoid adding too much mince when browning it because it can get soggy which is never good I do smaller portions instead to get a perfect waterless browning.
Love the reacting video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
Vincenzo, alcohol actually doesn't evaporate with heat when it is mixed with water and other things. Since food has water, the alcohol evaporation will occurs in the same proportion of the water evaporation due its covalent bound that shifts the alcohol boiling point to a little high temperature. It will be safe to children eat because the alcohol will be way too diluted.
There is a certain time to add the alchool and it's at the beginning of the coocking. In the bolognese ragù the alchool is completely evaporated, even from the meet, at the end of the coock.
James is easily one of the best up-and-coming food channels on this site. The smile on Vincenzo's face when James took the foil off the top says it all.
Vincenso. I have just returned from Bologna. It was my first visit. Now I know why I adore Italian food. It is the best in the world. I love watching your videos, and you have taught me so much
The advice about fresh pasta sheets is really good. I had only had the regular dry stuff (I'm Canadian) until a good friend who is Italian told me to get the fresh stuff from the grocery store (it was kind of new here at the time, I live in a rural area so not as much selection at the time) I was SO surprised at the difference!! I do still keep the dry pasta and use it at times as it is cheaper and easier to keep, but regularly buy the fresh pasta as well!!! Although it's more expensive than the dry it isn't a huge difference with a small family (would be different if I had a large family to feed) so it's one thing I splurge on regularly.
Vincenzo, Chef James is one of My favorite chefs on TH-cam! He is almost as big of fan of You, as I am! He always speaks very highly of You. And, I know that He Really wanted to impress You! You were very fair with Your reaction, and gave us all good extra advice. Bellisimo, Chef!
Another great video! Two of my favorite chefs in one screen! ola! Can't wait to see you guys both in one kitchen making culinary wonders! So much to cooking magic! So much to learn! Great review, great details, belissimo!
Don't forget you react to James Makinson's make Spaghetti Carbonara. And also Chef James was kidding for secret ingridient to use a little bit "Mango Chutney" like Jamie Oliver's favorite ingridients. So, he never adding it.
I live in brazil but my nonna is from Udine, the way you described the lasagna is EXACTLY how she thaught me, I'm vegetarian now, but I'm carrying on and adapted most of her recipes, I miss her so much! Thanks for unlocking great memories, Vincenzo!
James is a fantastic chef and you can always see how much he cares about the food - both through his recipes and also his reaction reviews. He also stands as a great example for disproving that British/American culture don't use herbs and spices, and only make bland food!! Honestly, I've only cooked a little bit before, but if I really wanted to learn everything from scratch, Vincenzo and James are the only two I would trust to learn from :)
Chef James is a great chef and reactor, very charismatic and informative. He also shows so much love to Vincenzo and other good Food TH-camrs. Nice to see Vincenzo giving him some love back.
James Makinson for sure knows his food🤩A very good reaction video, and how refreshing that you don't complain just for the sake of complaining like many others, but praise when there is reason to do so😍👌 Just a suggestion, you shouldn't change the picture so often, but have a box or circle next to the chef you review, that would make it a little easier on the eye!
Thank you for the suggestion! I see how it can be tiring for the eye when I change the picture often 😊 And thank you so much for your kind words! It's true than when the chefs do a great job it's only my pleasure to praise them 😊
This is the first video from this channel I ever saw. I was expecting a "no-no-no, not like that, no-no-no" type of reaction, but this was actually pretty darn wholesome! Loved it!
Bravo !!! The professional respect between you two great Chefs - is priceless. Keep sharing great food treats with us, the audience, and keep sharing that entertaining content with your reactions. I like how you both explain small details and important tips when cooking famous meals. Those details make a huge difference for us,, non-professional amateur chefs. .
Awesome video, not just for the cooking (good italian recipe with little twists an attention to details) but the usual Vincenzo's passionate comments for food haha looking forward for a joint James/Vincenzo video!!!
@@vincenzosplate I have not yet as I have only seen a few of his own recipes. I would love to see more. I will try his lasagna though! His reaction videos are great - he is always so thoughtful about his reactions and does not criticize harshly even if they are horrific!
I've been waiting for this review since James challenged you! Very nicely done, you and Chef James are some of my favorite youtube channels.. I learn so much from both of you, and of course now we'll be having lasagne this weekend
Hi Vincenzo! nice video, James is really good, he cooks like an Italian. I was thinking: if we put the basil under the last layer of sauce isn't that even better? So it is even more protected from burning, I think. I have always thought that basil should never even be heated, it should be consumed exclusively raw and fresh, it is also true that neapolitans put it on pizza before baking it, so who knows who is right! at least we all agree that it shouldn't be burned 😂😊
Great review, I like the way Vincenzo's explains his tastes but still acknowledge the ideas/ways of james. Thanks a lot for all those informations and now I know why I prefer my lasagna leftovers the next day 😁
Love making lasagna from as scratch as possible. Usually do 'one' a year this way. Homegrown tomatoes/peppers for sauce (about 1/2 pepper for 4 lbs tomatoes), fresh pasta dough, fresh soffrito (celery usually bought), AND homemade mozz. I do it as a batch - so one meal and usually 2 - 4 smaller portions to freeze. Nothing beats a good 'homegrown/made' meal from your own garden on a dreary winter's night...
“Make sure you have a glass, too, Drink it.” Vincenzo, you’re speaking my language. Your videos always make me smile. Keep doing what you do. Same with you, James.
I was surprised to hear that the lasagna recipe my mom taught me growing up in Germany was not actually too far away from an "authentic" Italian lasagna, based on your commentary. It was the first "real" cooking recipe I learned as a teenager despite it being a time intensive and more difficult dish for a beginner (eg making a roux for the bechamel) because lasagna was my absolute favorite meal. Her recipe is a bechamel sauce with nutmeg, a bolognese sauce similar to what James made, cheese and dry pasta, layered together, the pasta cooking in the sauce while it's in the oven. There are parts that she deviated from such as leaving out celery or using gouda instead of mozzarella, but it sounds like those are comparatively minor and I would be able to serve the result to an Italian without getting cussed out. :)
From Chicago, just made James Makinson's lasagna. Delicious! Followed the recipe with the following exceptions: didn't flame the top at the end, used a 50/50 blend of parm and pecorino, and used fresh lasagna sheets. Simmered the ragu for 3 hours.
A really a great lasagna recipe by James! Love the way he sautees the meat, then deglazes the pan with the soffrito for maximum flavor. Looking forward to see Vincenzo react to James' Carbonara :P
James is an amazing chef. He's one of my top three favourite TH-cam chefs. There's no actual number one, because these three individuals share the top spot. And those top three favourites of mine are you Vincenzo, Chef James and Chef Jean-Pierre. I'd say the three of you are my holy trinity of cooking. ^^
I like James a lot. Seems like a nice guy. I like his reactions and he has a good sense of humor. James isn't really a celebrity chef but he definitely could be. If you get together make sure to bring a camera. Maybe have dinner and try each other's recipes. That would be fun.
I’m a former chef who learned how to make proper lasagna from Italians. I’ve been making this for 25 years and I use bechamel. It’s MUCH better than ricotta for this. And you are correct about basil.
Mmmm proper Lasagna. It's really addictive. There's a business here that makes one that I tell them to not even heat up it's that nice enough. They laugh with satisfaction at my assessment of it. It's just nice. They are doing a bechamel in the layers. I reckon you guys would knock my socks off
I make lasagna with bechamel or ricotta. I do prefer bechamel but won’t refuse the ricotta method. The chef did a fantastic job on his lasagna. I haven’t considered including fresh basil, but I will in the future.
I really love the way lasagna's essence always mixes in with everything, making something that tastes good alone into something that tastes even better.
I am Italian, been making lasagna for over 50 years. Someone taught me something about lasagna noodles, when I heard it, I said no way. Guess what it works, I no longer cook the noodles, I use fresh mozzarella, no more boiling large pot of water & waiting for noodles to cool. After it’s cook, I let it sit for awhile to set, comes out same as if you cooked noodles.
Hey Vincenzo! Great review! haha I'm glad to see that you enjoyed the video! Ricotta is pretty common in the US, but next time I will use fresh pasta as that was not good and I would like to make a ragu version as well! Can't wait to do videos together! :)
It's okay, James. Vincenzo was excited to your lasagna. Italians really like it 😊
But lasagna with ricotta is simply one of several versions of lasagna that we make in Italy. Every area has practically its own version, often every family, as is also the case with other Italian dishes. In my region in southern Italy, for example, there are also versions with tiny meatballs and chopped hard-boiled eggs.
Well this is quite suprising😅
Congratulations, my friend🎉 They finally noticed you. I love to see, when hard work pays off. All the best wishes from Germany❤
My understanding is, in the north of italy, fresh pasta is used for lasagna, but in the south, they use dried pasta.
What is great about this channel and Chef James is that you both don't just tell what to do, but also why. Pay attention and you become a better cook in general not just learn one recipe. Bravo chefs! 👏
It makes me very happy to hear that you enjoy our video styles! Which recipe would you like to see us cook? 😊
@@vincenzosplateHonestly? The vegetarian version of lasagna since I gagged seeing Jamie’s crushed vegetable nut soup
Surely it can be done better. Show us how you’d do it Vincenzo!
@@vincenzosplate I would love to see a video with your favourite Risoni recipe. It's such a delicious type of pasta but hardly ever gets mentioned on its own and is almost never served in restaurants. It's sad that people don't even know what it is...
@vincenzosplate Of course, what comes to mind is Carbonara or Paella. I'm thinking that doing something outside both of your comfort zones would be very entertaining. Texas style BBQ brisket with some side dishes? Maybe not, but it would be fun to watch! 😉
@@vincenzosplate*Tortellini in Brodo*
The reason I watch both of your videos is that you honestly seem like real, genuine people. Celeb chefs hit differently. You seem like two guys I could have a glass of wine or an IPA with and discuss cooking and the world in general.
Glad to hear that we both give pozitive vibes to you ❤ Would you like to see a collab between me and the chef?
@@vincenzosplate absolutely. An idea I had was 2 videos where you do 3 dishes for each of your cuisines. One dish is easy, another that is more complicated, and a third that is difficult to execute. That gives each of you content, and you could each do a 3rd video comparing the dishes.
@@vincenzosplate I personally would love to see that, I watch both your channels and well all I can say is my wife loves me even more now😅. But maybe not just one video, it would be fantastic if you guys could cook together and have a little cook off with judges blind tasting. A best out of 3. Starter a main and a desert.
@@vincenzosplate I watch both of you and would definitely love to see a collab between you two!
They love food, yep 👍
I love Chef James' channel. Not only have I learned a lot about cooking from him, but he also saved my life once. I was in a submarine that took a direct hit from a torpedo. It was quickly filling up with water and Chef James swam down to the sub without any diving gear and pulled all of us out of the sub and to the surface.
He also saved mine, I fell from a plane and James was randomly skydiving close by, when he saw me he went to me and grabbed me to save me with his parachute, truly a hero
He single-handedly reconstructed my homework from my dog's poop.
Wow thats amazing, he saved mine once too. I ordered a pizza that I was gonna choke on and James ran up, took the pizza from me, and ran off towards the woods with it, leaving only a tiny bay leaf behind. Amazing!
That's such an interesting story!
One time, I was reading a TH-cam comment thread that I didn't understand, and James bust my door down, rushed into the room, and explained the whole thing to me before it was too late.
I almost died.
I love that you respect James's understanding of technique while not necessarily agreeing with the details of his recipe. That's how good food works. Maintaining the best traditions without stifling creativity. Love it .
Everyone has their own version of a dish so really there is no right or wrong as long as it tastes good
If the basics of mediterranean cuisine are respected, like sofrito, there is no harm in introducing variations. Unfortunately the basics are never mastered by many celebrity chefs out there.
Literally my 2 favorite food critics youTubers on 1 video!!! Keep up the great work!!!
Wow thank you so much for your kind words! I'm working on some very interesting videos, so stay tuned my friend 😊
@@vincenzosplateI love your garlic, chilli and salmon pasta recipe
So true!
Spot on. They are both amazing, accomplished chefs, yet they are so nice and down to earth.
I'm so pleased that you finally reacted to Chef James! He has been obviously dying to get your attention forever, and he's great, he's definitely deserving. Nice choice of recipe to review 😊
vincenzo has reacted to him before this actually!
And Uncle Roger! He knows fo me and still nothing! haha :)
Oh you guys should have told me to react to him sooner! He did an excellent job here, and I will surely check out more of his recipes 😊
I love that it's finally happened, since these kinds of things in any art are always best when there can be a dialog of some variety.
@@vincenzosplateMy mom is from the South of Italy and they make lasagna with ricotta and not bechamela
James Makinson is a TH-camr we all need to pay attention to. He gives great cooking videos and his reaction videos are a wonder to behold!
Which of his other recipes do you think I should check out next!? 😄
@@vincenzosplate He has a carbonara video which is good. Spoiler Alert: No cream was used in the making of it! 😉
@@vincenzosplateCarbonara of course 😉
Vincenzo, this is a superb reaction video. I've probably been following James as long as you. I value his food knowledge and demonstration of pro chef skills because he truly is all about the details! Definitely looking forward to it whenever you two meet and perhaps collaborate on a video! :)
Thanks you so much for your support my friend, and I'm happy to hear that you enjoyed this reaction video! James did a fantastic job cooking this superb lasagna! 😊
One of the most polite Chefs critiquing another one of the most polite Chefs is absolutely awesome! I’ve learned so much from this video. Thank you both!
What a joy to watch a chef take his time (and explain) what [and why] he does each step. (Kinda like Vincenzo-!) The lasagna looks joyfully delicious. Definitely a shining star in these reaction videos-!
Glad you enjoyed this video! I appreciated the dedication of James 😊 and his lasagna looked superb at the end ☺️
James is an excellent chef, so many cooks these days make a recipe for the algorithm, he makes it to truly educate us all and that's just hard to find on TH-cam these days. Love your reaction to his lasagna.
I am a very big fan of your work and James' work. I am so glad you two get along and enjoy each other's cooking. This makes me happy. Yay!!!!
James is such a talented chef, and I am happy that he cooked one of the best lasagnas that I have ever seen! 😊
James is an excellent chef. In his videos he doesn't only show recipes, but gives many useful tips. Vincenzo's and James' channels are the only cooking channels I have subscribed to so far and I don't feel any need to look for more right now.
Thank you so much for your support! Have you tried to cook any of chef James' recipes? 😊
@@vincenzosplate Alas, not yet. But one of his recipes for paella is already waiting in the line! Have been busy with Your recipes so far.... Tomorrow: Your Safran-Risotto.
i would deff suggest looking for more only because chef james and chef vincenzo tend to stay close to their specialties and regional dishes which is amazing but you should totally branch out and find some others from other regions and cultures. one such channel is chowhound with Aaron Sanchez. and of course there are many others who arent famous but still amazing.
@@moodchanger3470 Thanks for Your hint. I think You are absolutely right! I am 50+ now and have never really cooked, mostly most simple student dishes at first followed by some frozen ready dishes or visits in hospital kitchens later. When I by chance found Vincenzo's channel, I was fed up with the ready stuff und I tried to get authentic ingredients first and was surprised by the results trying some of his easier recipes. As a medic I knew about the healthy aspects of mediterran cuisine with "EVO" etc. Then I discovered James's channel as well. I learnt much about basic techniques from him. Now I have cooked most of Vincenzo's recipes regarding pasta and risottos enjoying the gorgeous tastes. I like paella as well very much but haven't dared to try to cook one so far. I will take a recipe from James's channel for that. I have learnt some "feeling" for the ingredients, seasoning, temperatures etc. in the past year and now need not be fixed on each letter of a recipe any more. Slowly but steadily I' am also beginning to try cakes/sweets and other dishes from Austria/Bohemia...
I Like both and additionally I also like Chef Jean Pierre and chef John from food wishes. They both cover recipes from like all over the world.
I follow chef James and 100% would love to watch a collab. I like that he’s explaining things in detail, teaching techniques even in his reaction videos. Real chef, not a tv entertainer who puts mustard in lasagna.😁
Babe wake up Vincenzo is reacting to Chef James Makinson. Can't wait till they make a video together!
Maybe in the future we will! It would be a very interesting experience indeed! Which recipe do you think we should cook? 😊
Ranveer Brar's ovenless, tava pizza.
if you two manage to record together, there must be a list:
Carbonara, Cacio pepe, maybe a risotto v Paella challenge, definitely a pizza :))) Quattro formaggi would be this lady's suggestion but I cannot be picky 😂
@@vincenzosplate Multiple recipes - a proper trade. James should surely make some paella(s). I'd love to see some of those Sicilian recipes on your side (eg the fried rice balls with meat inside). You can make some pasta for him and/or pizza crust; he can make the sauces and toppings
Very classical recipes both from Italia and España.
What I love about these two is that they take you through the thought process behind their cooking. You don't just learn one recepe, but the thinking that needs to go into making any dish, allowing you to improvise and create completely new dishes.
An awesome review, Vincenzo❤James’Dad would be so proud of him, I sure am. Thank you for this review.
Awh! this is so sweet.
My pleasure! Which of chef James other recipes should I check out next?😊
@@vincenzosplate Any of them. He learned from his Ex Chef father great cooking skills. My husband was a world class chef. He won many awards. He cooked for the British Royal when young. He went to culinary school and taught his son his skills. Which I think my son has learned more and I’m so proud of him. You are definitely a favorite of ours❤️
@@MicheleMakinson Chef James is very proud of his Dad, he has told us so. He also told us about growing up on the farm, I know you are very proud of your son and rightly so, you are indeed blessed @MicheleMakinson
@@vincenzosplateyou should react to his carbonara video next
Imagine if James reacts to this reaction and Vincenzo then reacts to his reaction to Vincenzo's reaction. And they keep going back and forth. The Internet would explode; I'm 47% positive.
That would be an never ending job my friend 😅😂
In the end it turns into kids react to poppy
Lasagnasception?
@@spectrophobia2078 🤣 for real!
Oh my! Brain hurts
This made me super hungry. Love you guys working together!
you two are my absolute favorite chefs (with Jean-Pierre) to watch and learn!! THX soo much -I need to try this one.. can´t imagine how Ricotta works in this recipe
Same here, I adore Chef Jean Pierre also.
It's only my pleasure to share with you guys what I know about Italian recipes ❤
My one complaint. I’m watching this video at 10pm and now i want some lasagna.
🤣🤣🤣
Awesome and educational reaction! Thank you, Vincenzo!
Makes me happy to hear that you enjoyed and appreciated this video! I hope you stay tuned for more 😊
There is something heartwarming about two people sharing a passion without ego or competition. Just appreciation and love for the craft
I am glad to hear that ♥️
Can't wait to see the two of you get together and collaborate!
I second this! 😎👍
That would be an interesting video indeed! Which recipe would you like to see us cook? 😁👨🍳
@vincenzosplate yes.
Yes is the answer, lol
A roman pasta dish
@@vincenzosplatemy two favs Vince and James 😊
So happy to see Chef James get more and more recognition her deserves, he really loves food and is clearly passionate about it and Chef Vincenzo, you are always a delight to watch, specially since I love your accent. Great video !!
Great recipe and tutorial! I was taught how to make Lasagne from a second generation New York Italian, going to school in Central Kentucky. His name was Don. He said make it today, eat it tomorrow. Thank you Vincenzo.
He has given you such a great advice! I agreee, lasagna tastes even better the next day 😊
Vincenzo, I've been following you for a long time, but your current attitude to criticism compared to your competitors is simply incredible. You encourage, think along, and maintain attentiveness... I respect you. I am a simple home cook, but you are my role model.
I'm glad you liked James' recipe because I enjoy his videos almost as much as yours.
He did a great job! Which if his other videos should I react to next? 😊
Two of my favourite TH-cam chefs in one video! Great way to start the day ❤ Love that you liked James recipe!
Glad to hear that you enjoyed! Stay tuned for more similar content 😊😊
Been a Vincenzo fan for a couple of years, appreciate the intro to another chef who makes everything very "approachable" to an amateur like myself.
Thank you so much for following along and for your support my friend! It means a lot to me ❤
For a meat lasagne I'd use bechamel. If making vegetarian lasagne (favourite is roast pumpkin and garlic with layers of spinach) I'll use ricotta (plus bechamel to top.)
Excellent idea! Which of the two is your favorite!? 👨🍳
@@vincenzosplate definitely the meat lasagne but the pumpkin option is great when your cooking for groups with vegetarians. Also great when there's a million pumpkins in the garden.
I love whenever 2 or more of my TH-cam favorites come together. Great video!
Yay! Thank you!😃
Finally! I love both of you guys and your work! 😀
Aw thank you so much for your support my friend! Which if my recipes have you liked the most till now? 😊
James did a far better job than Jamie Oliver. Unlike Jamie, I think James articulates the cooking better (in a lot of his videos) and treats the dishes with respect and not just making something overly complicated or absurd. Also, James doesn't use ridiculous words to describe food, like "gnarly."
Love this format. The "dialogue" is densely packed with fantastic information!👍
This is the collab I didn’t know I needed until I learned that it was possible.
It is possible and we'll definitely do a video for you guys! Stay tuned 😁👨🍳
The rule my mom taught me about mince is to watch the amount of salt because it gets salty quite easily. 2nd I avoid adding too much mince when browning it because it can get soggy which is never good I do smaller portions instead to get a perfect waterless browning.
Love the reacting video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
Messages like yours are my biggest morivation to keep doing what I do! Thank you so much for all the love and support ❤
Two of the best TH-cam chefs. Look forward to your collaboration in the future! 🙌
Great video! The collab has to be Vincenzo cooking a Spanish dish and James cooking an Italian dish 😂
Vincenzo, alcohol actually doesn't evaporate with heat when it is mixed with water and other things. Since food has water, the alcohol evaporation will occurs in the same proportion of the water evaporation due its covalent bound that shifts the alcohol boiling point to a little high temperature. It will be safe to children eat because the alcohol will be way too diluted.
There is a certain time to add the alchool and it's at the beginning of the coocking. In the bolognese ragù the alchool is completely evaporated, even from the meet, at the end of the coock.
17:50 thats the face of approval
Oh yes it is!!!😊😊
James is easily one of the best up-and-coming food channels on this site. The smile on Vincenzo's face when James took the foil off the top says it all.
Great video. Looking forward for collaboration cooking videos with the two of you. Double the skills, double the fun!
Can't wait! It will be such a fun experience 😊
Vincenso. I have just returned from Bologna. It was my first visit. Now I know why I adore Italian food. It is the best in the world. I love watching your videos, and you have taught me so much
Always love seeing my two favourite food youtubers reacting to each other!
Thank you so much for your support my friend! Which if chef James other recipes should I check out? 😁
@@vincenzosplate You should watch his carbonara video!
The advice about fresh pasta sheets is really good. I had only had the regular dry stuff (I'm Canadian) until a good friend who is Italian told me to get the fresh stuff from the grocery store (it was kind of new here at the time, I live in a rural area so not as much selection at the time) I was SO surprised at the difference!! I do still keep the dry pasta and use it at times as it is cheaper and easier to keep, but regularly buy the fresh pasta as well!!! Although it's more expensive than the dry it isn't a huge difference with a small family (would be different if I had a large family to feed) so it's one thing I splurge on regularly.
I love is james chef he make, a good lasagna good work.😄
He definitely made a fantastic job with his lasagna! I bet it tasted superb 😊
James is great, he really respects the culture of the cuisine he is cooking.
Thanks for sharing, now I NEED to make your lasagna this weekend!
Sounds like the perfect weekend meal! Please do let me know how the recipe will turn out for you 😊👨🍳
Vincenzo, Chef James is one of My favorite chefs on TH-cam! He is almost as big of fan of You, as I am! He always speaks very highly of You. And, I know that He Really wanted to impress You! You were very fair with Your reaction, and gave us all good extra advice. Bellisimo, Chef!
I was happy to react to such a beautiful lasagna recipe! Chef James did an excellent job and I will surely check out more of his recipes 😊
When he said "I know you're in Barcelona, but are you making crème brûlée?" instead of crema catalana it kinda hurt my lettuce heart
Another great video! Two of my favorite chefs in one screen! ola! Can't wait to see you guys both in one kitchen making culinary wonders! So much to cooking magic! So much to learn! Great review, great details, belissimo!
Happy to hear that you enjoyed this video! Hopefully me and chef James will do a collab in the future 😊
Don't forget you react to James Makinson's make Spaghetti Carbonara. And also Chef James was kidding for secret ingridient to use a little bit "Mango Chutney" like Jamie Oliver's favorite ingridients. So, he never adding it.
I'll definitely check it out! 😊
Chef James is great! I've been watching him for years. Really glad to see you finally reacting to his video and good to hear your opinion!
YAY! My two favorite chefs
Aw thank you so much for the love and support ❤
I live in brazil but my nonna is from Udine, the way you described the lasagna is EXACTLY how she thaught me, I'm vegetarian now, but I'm carrying on and adapted most of her recipes, I miss her so much! Thanks for unlocking great memories, Vincenzo!
Looked awesome. Now I want Lasagna 😊😊😊😊😊😊😊😊
It's always a good time to start cooking a delicious lasagna! I hope you enjoy 😊😁👨🍳
James is a fantastic chef and you can always see how much he cares about the food - both through his recipes and also his reaction reviews. He also stands as a great example for disproving that British/American culture don't use herbs and spices, and only make bland food!!
Honestly, I've only cooked a little bit before, but if I really wanted to learn everything from scratch, Vincenzo and James are the only two I would trust to learn from :)
19:48 and definitely teach Cooking with Jack too
Hahaha good point!
Chef James is a great chef and reactor, very charismatic and informative. He also shows so much love to Vincenzo and other good Food TH-camrs. Nice to see Vincenzo giving him some love back.
Love the video
Glad you enjoyed 😁
Love seeing two of my favourite chefs on youtube. Cant wait for the collab. Ive learned so much from both of you.
At least it is nice to see this guy cooking and not just commenting.
Doing both is better! 😊
Wow! Wow! Wow!
I wish that I could have some lasagna!
Thank you very much, Vincenzo, for sharing your reaction video with us.
My pleasure my friend! Do you add any special twists to your lasagna? 😊
@@vincenzosplate - I used the bechamel sauce.
James Makinson for sure knows his food🤩A very good reaction video, and how refreshing that you don't complain just for the sake of complaining like many others, but praise when there is reason to do so😍👌
Just a suggestion, you shouldn't change the picture so often, but have a box or circle next to the chef you review, that would make it a little easier on the eye!
Thank you for the suggestion! I see how it can be tiring for the eye when I change the picture often 😊
And thank you so much for your kind words! It's true than when the chefs do a great job it's only my pleasure to praise them 😊
You and James both are some of my favorite TH-cam cooking channels.
This is the first video from this channel I ever saw. I was expecting a "no-no-no, not like that, no-no-no" type of reaction, but this was actually pretty darn wholesome! Loved it!
Bravo !!! The professional respect between you two great Chefs - is priceless. Keep sharing great food treats with us, the audience, and keep sharing that entertaining content with your reactions. I like how you both explain small details and important tips when cooking famous meals. Those details make a huge difference for us,, non-professional amateur chefs. .
Thank you! Will do!❤️👨🍳
Now THIS is a great reaction video! You had good points and advice, and I definitely enjoyed watching this. Seems you have improved a lot!
I am glad you enjoyed the video ❤️
Awesome video, not just for the cooking (good italian recipe with little twists an attention to details) but the usual Vincenzo's passionate comments for food haha looking forward for a joint James/Vincenzo video!!!
James is awesome. I watch him all the time. Enjoy both of you!
Have you ever recreated any of his recipes? 😊
@@vincenzosplate I have not yet as I have only seen a few of his own recipes. I would love to see more. I will try his lasagna though! His reaction videos are great - he is always so thoughtful about his reactions and does not criticize harshly even if they are horrific!
I've been waiting for this review since James challenged you! Very nicely done, you and Chef James are some of my favorite youtube channels.. I learn so much from both of you, and of course now we'll be having lasagne this weekend
You and James are among my favorite chefs on TH-cam. Really enjoyed your reaction to his lasagna. Liked and subscribed. Cheers!
Hi Vincenzo! nice video, James is really good, he cooks like an Italian.
I was thinking: if we put the basil under the last layer of sauce isn't that even better? So it is even more protected from burning, I think.
I have always thought that basil should never even be heated, it should be consumed exclusively raw and fresh, it is also true that neapolitans put it on pizza before baking it, so who knows who is right! at least we all agree that it shouldn't be burned 😂😊
Two of my favourite chefs in one video. Billissimo.
Great review, I like the way Vincenzo's explains his tastes but still acknowledge the ideas/ways of james. Thanks a lot for all those informations and now I know why I prefer my lasagna leftovers the next day 😁
I am glad that you appreciated my comments 😊
Chef James is such a good cook and so nice when he reviews other videos and give pointers too.
Love making lasagna from as scratch as possible. Usually do 'one' a year this way. Homegrown tomatoes/peppers for sauce (about 1/2 pepper for 4 lbs tomatoes), fresh pasta dough, fresh soffrito (celery usually bought), AND homemade mozz. I do it as a batch - so one meal and usually 2 - 4 smaller portions to freeze. Nothing beats a good 'homegrown/made' meal from your own garden on a dreary winter's night...
Jamie i fuckin love you! Thank you Vincenzo for showcasing this stupendous human and superlative chef.
Two of my favorite chefs on TH-cam. Well done to you both!
Yes James Makinson is a great chef. Fantastic reaction video Vincenzo. 👍
Thank you! Glad you enjoyed! 😊
What a great video, thank you for all the tips and descriptions you add. You make me excited to want to make more dishes with the knowledge you impart
“Make sure you have a glass, too, Drink it.”
Vincenzo, you’re speaking my language. Your videos always make me smile. Keep doing what you do. Same with you, James.
Great work by James. Some wonderful comments from Vinny. Great work Al, around. Enjoy both channels, keep it up gentleman
I was surprised to hear that the lasagna recipe my mom taught me growing up in Germany was not actually too far away from an "authentic" Italian lasagna, based on your commentary. It was the first "real" cooking recipe I learned as a teenager despite it being a time intensive and more difficult dish for a beginner (eg making a roux for the bechamel) because lasagna was my absolute favorite meal. Her recipe is a bechamel sauce with nutmeg, a bolognese sauce similar to what James made, cheese and dry pasta, layered together, the pasta cooking in the sauce while it's in the oven. There are parts that she deviated from such as leaving out celery or using gouda instead of mozzarella, but it sounds like those are comparatively minor and I would be able to serve the result to an Italian without getting cussed out. :)
I'm so glad you reacted to Chef James. I love watching both his channel and yours. I would absolutely love to see you work together
Maybe in the future we will do a collab! It will be a very interesting experience indeed! 😊😊
The two of the most chill critics I love! Hopefully, I get to watch you both cooking together 😍😍 - With uncle Roger will be a HUGE bonus!
From Chicago, just made James Makinson's lasagna. Delicious! Followed the recipe with the following exceptions: didn't flame the top at the end, used a 50/50 blend of parm and pecorino, and used fresh lasagna sheets. Simmered the ragu for 3 hours.
Love that James is getting recognition. Such an amazing person and chef.
A really a great lasagna recipe by James! Love the way he sautees the meat, then deglazes the pan with the soffrito for maximum flavor.
Looking forward to see Vincenzo react to James' Carbonara :P
Will I enjoy his Carbonara? 😅
@@vincenzosplate Let's see :)
James is an amazing chef. He's one of my top three favourite TH-cam chefs. There's no actual number one, because these three individuals share the top spot. And those top three favourites of mine are you Vincenzo, Chef James and Chef Jean-Pierre. I'd say the three of you are my holy trinity of cooking. ^^
Thank you so much for your love and support my friend! ❤ Have you ever tried to cook any of my recipes? 😊
Thanks for showing Chef James some love!
Looking at his lasagna makes me hungry already. Good thing I watched this before my lunchtime.
Did you manage to make it?
I like James a lot. Seems like a nice guy. I like his reactions and he has a good sense of humor. James isn't really a celebrity chef but he definitely could be. If you get together make sure to bring a camera. Maybe have dinner and try each other's recipes. That would be fun.
I’m a former chef who learned how to make proper lasagna from Italians. I’ve been making this for 25 years and I use bechamel. It’s MUCH better than ricotta for this. And you are correct about basil.
You know what I am talking about my friend!! 😊
Mmmm proper Lasagna. It's really addictive. There's a business here that makes one that I tell them to not even heat up it's that nice enough. They laugh with satisfaction at my assessment of it. It's just nice. They are doing a bechamel in the layers. I reckon you guys would knock my socks off
I make lasagna with bechamel or ricotta. I do prefer bechamel but won’t refuse the ricotta method. The chef did a fantastic job on his lasagna. I haven’t considered including fresh basil, but I will in the future.
Thanks for sharing your opinion about this video! I also prefer my lasagna with bechamel 😊
I really love the way lasagna's essence always mixes in with everything, making something that tastes good alone into something that tastes even better.
I am Italian, been making lasagna for over 50 years. Someone taught me something about lasagna noodles, when I heard it, I said no way. Guess what it works, I no longer cook the noodles, I use fresh mozzarella, no more boiling large pot of water & waiting for noodles to cool. After it’s cook, I let it sit for awhile to set, comes out same as if you cooked noodles.