Matty my whole family loves your cooking videos BUT BEAR Is incredible Thank you, can’t wait to see what happens next. Creative man, you are a true renaissance man (maybe with rusty edges)
Matty, honestly I watched you on other cooking shows and didn't know who you were, kinda wasn't a fan. One day your show came up in the rotation of "auto play". It was funny as hell. I looked your channel up, I subscribed and began watching from season 1. I don't know if you know who Ernie Kovacs was or if you know who Uncle Floyd is. But by me saying you are the Kovacs or the Uncle Floyd of TH-cam cooking shows, it is high praise, a great compliment from me. Not many will understand I guess, you may not. Who cares, right? I am a non media personality, but it's my way of saying I think you and your crew are having fun, very creative and highly entertaining. If you ever doubt yourself, don't. You are your own force of nature. I am a big fan of the entire production. Glad to see you got the FX show, you deserve recognition. I rarely comment on TH-cam with all the "happy inter-netters" out there, lol but I just had to comment and give you props for making me laugh, teaching me a thing or two about cooking and showing me that the internet is not just for free porno and illegal downloads.
Matty, don’t take this weirdly, but I had a dream with you in it, and we sat at an outside pizza place, and we ate the best NY slice, ever!! We had a really good convo, that I don’t remember now, but I just remember that the convo was good. You told me the anatomy of a pizza and what a good NY slice of pizza should be: not, too but so that you have to fold it in mid-air, have enough cheese to give you a heart attack, and you need to stand up while eating it. I vividly remember you being mad at me that I sat down at the table and ate it instead, so I stood up to mark you happy. All in all, it was a pretty dope dream of you. I’ve never dreamt of u before, but I guess my subconscious remembered you for some reason. 😅
"Look how they massacred my boy". Matty, I love you man but how. Dare. You. Destroy this sandwich with those peppers. As an Italian-American fuck you for this. As me, I still love you. Love you byeeeeeee
I’m cracking up at the rack in the oven being all crooked once he fixes the smoking issue. Also, WTF happened with the sauce? He made it and then didn’t use it? LOL. Big dog over here just showing us shit that’s unrelated to the meal and you gotta respect it.
@@brentcarter8329 you’re right. I love watching the chubby cook, I actually copy him, lol, it’s true. However, you’re right, it’s a chicken parm, anything can be a chicken parm, I was just expecting a chicken parmagianno, eh🤗
ARE YOU USING A BINGING BY BABISH COOK PAN!??!?!?! i love it because I also have a lot of his products. I want a matty matheson chef knife. 2:59 that shit says BABISH
They are still doing just a dash right? Don't get me wrong, this is fine, but just a dash had that back and forth with the production team. Without Michelle, it is just Guy Fieri levels of loud.
Do you not find that frying something like this in extra virgin olive oil just makes it taste like extra virgin olive oil though? Personal preference anyway. I’d use a neutral oil. Sandwich looks amazing though.
yeah! spectacular heirloom tomatoes for awesome BLT efforts would be great to be able to obtain. items here, might be more accessible to the average slob like me.
4:38 FREEZER PEAS! PASTA FROM THE STORE! Fuckin… love ya Babish (Oliver), but sometimes ya just better off throwing some shit together:) PS: I acknowledge babish DOES often recommend goin the east/store bought route for certain things… Just bustin balls🚭❤️😘
You, my legendary friend need to do a collaboration with the other legendary Jack Black. You guys would be the perfect mix of Fergie and Jesus if it actually existed on the face of this beautiful planet. MAKE 👏🏽IT👏🏽HAPPEN 👏🏽
Fuck, know what I’m making this week! Update: I made this but used hatch chilis cause that's what was available. It was delicious! My kid loved it (sans peppers) and my wife loved it, too! First time I've roasted peppers too! Booyah!
Big Dawg that is not a shallow fry . I’d recommend maybe 2 table spoons of grape seed oil, get it hot and then lay down your coated chicken. Cook for 1 min then add 2 quarter inch thick slabs of butter to both sides of the chicken and baste for another min (both sides cook for 2 min). I think your chicken will have way less oil, and taste better cooking this way.
Sorry for calling you the youtube guy outside your secret alley restaurant in Toronto I was just kinda flabbergasted. You'll probably have no recognition of me though. Me an my wife really enjoyed your food!
I'm sorry Matty... But me and my whole extended family never ever have the skin removed. Not include in the dish, maybe. But we take em home. We can fry the skin or make chicken oil from em. 😅👍
Tell them how much better it is when you buy breadcrumbs and egg, to fuck Around and do it yourself. Gotta tell the people it’s important to steam the peppers so they’re easy to peel. As they’re integral to the dish. Also facets are small parts of human nature and faucets are parts of taps.
hey matty have you ever stuffed a suckling pig with onion and garlic and roasted it on a open fire basting it with peanut oil and soy sauce while sipping moonshine and snacking on chili eggs. 🤘
I loved this Matty. Will make soon. Question: if I shallow fry the cutlets in a cheaper oil (groundnut, canola etc) would it make a big difference taste-wise?
@@chadharrison2042 While this is true for legit first-pressed EVOO, most products on the market are decidedly not "Extra-Virgin". This is why the reported smokepoint for EVOO is highly variable as anything labelled EVOO can range anywhere from ~160 (true first press) to ~190 (for subsequent presses or more refined EVOO) deg C. Whatever matty used looks closer to bog standard olive oil if anything (judging by use case, color and transparency). Any oil will work fine, the chicken is mostly a vehicle for sauce and cheese anyway.
tbh olive oil gives you that olive oil taste but it can't be at a high temp...then again panko burns very easily so you shouldn't be using high temp anyways lol you can def use those oils (don't listen to that seed oil nonsense...you're fine) once you put the sauce, cheese, relish you probably won't really taste the difference anyways. what you will taste is the delicious sammich you made!
Selling a pube shaving device on a cooking show. Onya Matty.
8:47 This edit where Matty puts the oven on high and it sounds like he activated a Decepticon made me laugh out loud...
Matty my whole family loves your cooking videos BUT BEAR Is incredible Thank you, can’t wait to see what happens next.
Creative man, you are a true renaissance man (maybe with rusty edges)
Where is BEAR playing,if you don't mind telling?
@@joanneganon7157 HULU
@@maltmechanic3156 Thanks 😊
@@joanneganon7157 you can find episodes of it on TH-cam right now
@@shaynedonnelly374
Awesome thanks
I would thoroughly enjoy riding Harleys and eating food with this man!
Matty, honestly I watched you on other cooking shows and didn't know who you were, kinda wasn't a fan. One day your show came up in the rotation of "auto play". It was funny as hell. I looked your channel up, I subscribed and began watching from season 1. I don't know if you know who Ernie Kovacs was or if you know who Uncle Floyd is. But by me saying you are the Kovacs or the Uncle Floyd of TH-cam cooking shows, it is high praise, a great compliment from me. Not many will understand I guess, you may not. Who cares, right? I am a non media personality, but it's my way of saying I think you and your crew are having fun, very creative and highly entertaining. If you ever doubt yourself, don't. You are your own force of nature. I am a big fan of the entire production. Glad to see you got the FX show, you deserve recognition. I rarely comment on TH-cam with all the "happy inter-netters" out there, lol but I just had to comment and give you props for making me laugh, teaching me a thing or two about cooking and showing me that the internet is not just for free porno and illegal downloads.
Omg I just watched the Bear!!! I didn't know you were in it til i started watching!!! It was so good and your character was such a sweet lil cutie!!🤩🥰
I need more seasons asap!!!! Pretty please 🙏😁
MATTY IS THE KIND OF GUY WHO NEVER TURNS OFF THE CAPS LOCK.
Matty, don’t take this weirdly, but I had a dream with you in it, and we sat at an outside pizza place, and we ate the best NY slice, ever!! We had a really good convo, that I don’t remember now, but I just remember that the convo was good. You told me the anatomy of a pizza and what a good NY slice of pizza should be: not, too but so that you have to fold it in mid-air, have enough cheese to give you a heart attack, and you need to stand up while eating it. I vividly remember you being mad at me that I sat down at the table and ate it instead, so I stood up to mark you happy. All in all, it was a pretty dope dream of you. I’ve never dreamt of u before, but I guess my subconscious remembered you for some reason. 😅
Ok, that's weird.
Standing up! 🤣 Awesome
@@zulawoo ik, but that’s my brain 🤷🏻♀️😂
That’s enough internet for you today. Go outside.
Put the keyboard away and step away and maybe look or go outside…and stop smoking whatever your smoking go back to weed
have a good day boss! hope you see this!
"Look how they massacred my boy". Matty, I love you man but how. Dare. You. Destroy this sandwich with those peppers. As an Italian-American fuck you for this. As me, I still love you.
Love you byeeeeeee
what do you mean olive oil? What happened to canola?
I’m cracking up at the rack in the oven being all crooked once he fixes the smoking issue. Also, WTF happened with the sauce? He made it and then didn’t use it? LOL. Big dog over here just showing us shit that’s unrelated to the meal and you gotta respect it.
Amazing as usual matty ! But that was not extra virgin olive oil you used .. was it ? Come on Matty tell me❤️
That's what I was thinking. Also, does anyone deep fry in olive oil?
Nah, it's vegetable oil to fry. Olive oil for the onions n garlic and relish. I just made it . It's epic.
No olive oil is the only way for an Italian chicken cutlet pounded nice and thin!
The transition at 1:12 is one of the best ones I’ve ever seen. Y’all are gold, I love your cooking and your shows!
AHHHHHhhhhhHhhhhhhhhhhah
Sus
Onions garlic, not in the recipe, where the parm in the panko? Thats just a fried chicken cutlet sandwich, lol
@@reachadcreadordasilva3471 it literally has the sauce, the mozzy, and the parmesean. just because you dont use panko doesnt mean its not parm
@@brentcarter8329 you’re right. I love watching the chubby cook, I actually copy him, lol, it’s true. However, you’re right, it’s a chicken parm, anything can be a chicken parm, I was just expecting a chicken parmagianno, eh🤗
PLEASE BRING BACK JUST A DASH.
You are the best
I love your shows
I’m looking for any good used Matty cook ware
Your cook books rock
Love it
I like the idea of the peppers on top. 👍👍
ARE YOU USING A BINGING BY BABISH COOK PAN!??!?!?! i love it because I also have a lot of his products. I want a matty matheson chef knife.
2:59 that shit says BABISH
He was also using the Babish Tiny Whisk
Love the mullet looks like you’re losing some weight good job!!!
Anyone else catch that he’s making the sauce in a Babish pan?
They are still doing just a dash right? Don't get me wrong, this is fine, but just a dash had that back and forth with the production team. Without Michelle, it is just Guy Fieri levels of loud.
what are you supposed to do with the oil in the pan after youre done frying? pour it down the drain?
Matty!You did so good with The Bear! You’re so good🔥
Feel like we got the old matty, the matty we love in this upload, love it
Do you not find that frying something like this in extra virgin olive oil just makes it taste like extra virgin olive oil though? Personal preference anyway. I’d use a neutral oil. Sandwich looks amazing though.
He used vegetable oil to fry and olive oil for the sauce
I love how Matty just jammed that starship 3000 oven rack in there sideways.
Matty has a full on Jack Black Nacho Libre look/vibe going on. ❤
Nacho Libre's white trashy cousin from Canada with a mullet... Macho Libre!
I prefer the air fryer and save the cost of the olive oil. It's also alot more moist with the air fryer.
yeah! spectacular heirloom tomatoes for awesome BLT efforts would be great to be able to obtain. items here, might be more accessible to the average slob like me.
got me fucked up today, matty
4:38 FREEZER PEAS! PASTA FROM THE STORE! Fuckin…
love ya Babish (Oliver), but sometimes ya just better off throwing some shit together:)
PS: I acknowledge babish DOES often recommend goin the east/store bought route for certain things…
Just bustin balls🚭❤️😘
You, my legendary friend need to do a collaboration with the other legendary Jack Black. You guys would be the perfect mix of Fergie and Jesus if it actually existed on the face of this beautiful planet. MAKE 👏🏽IT👏🏽HAPPEN 👏🏽
Matty you are a national treasure! Love you dude
You were awesome in The Bear! Please make a sando from the show
Check out Welcome To The Beef. Matty and Coco make a couple different meals from the show including the beef sando.
Fuck, know what I’m making this week!
Update: I made this but used hatch chilis cause that's what was available. It was delicious! My kid loved it (sans peppers) and my wife loved it, too! First time I've roasted peppers too! Booyah!
Put anything between "MATTY'S".... &.... "SANDO" and I'm there.
Big Dawg that is not a shallow fry . I’d recommend maybe 2 table spoons of grape seed oil, get it hot and then lay down your coated chicken. Cook for 1 min then add 2 quarter inch thick slabs of butter to both sides of the chicken and baste for another min (both sides cook for 2 min). I think your chicken will have way less oil, and taste better cooking this way.
Sorry for calling you the youtube guy outside your secret alley restaurant in Toronto I was just kinda flabbergasted. You'll probably have no recognition of me though. Me an my wife really enjoyed your food!
I'm sorry Matty... But me and my whole extended family never ever have the skin removed. Not include in the dish, maybe. But we take em home. We can fry the skin or make chicken oil from em. 😅👍
Matty, when the food is totally submerged in the oil, that's not a shallow fry. Also your cookware is expensive as fuck.
I think I’m going to need you to do a cochinita pibil dude. Like pretty pretty please!🙏🏼🤙🏽🤘🏽
If I could just have 1 episode per month of Just a Dash, I would be the happiest man alive
Matty Be A Chicken Parmin' Daddy!! 🍅🐔 🧀
I'd love to see your take on this crazy portugese sandwich called francesinha!
I will NOT shave my beans, Matty. I will never mow that lawn. Who shaves their eggs, seriously?
Tell them how much better it is when you buy breadcrumbs and egg, to fuck Around and do it yourself. Gotta tell the people it’s important to steam the peppers so they’re easy to peel. As they’re integral to the dish.
Also facets are small parts of human nature and faucets are parts of taps.
Matty I would never shallow fry ANYTHING in EVOO... fight me
He's like the gourmet chef version of John Pinette
I was make bitting movements with my mouth… like when you watch, somebody hold their breath to go underwater, and you take a deep breath…
Dude, finally you're by yourself without that annoying Coco...
hey matty have you ever stuffed a suckling pig with onion and garlic and roasted it on a open fire basting it with peanut oil and soy sauce while sipping moonshine and snacking on chili eggs. 🤘
Love that Harley Philippines shirt Matty 🇵🇭 👌🏻👌🏻
Who decided that a cooking show should advertise a pubic hair trimmer? Yuck.
Came here for Chick Parm, leaving with trimmed beans. Nice.
WHAT ARE THE PEPPERS CALLED?!
I wanna make this so bad
So Matty has time to act on shows like The Bear, but cant produce another episode of Just A Dash?
Yo MATTY reminds me of a papas con chorizo burrito!!😄🌯😄
I would never have thought to put fuggin green chiles on a chicken parm. Can I use enchilada sauce instead of the spaghetti sauce?
The audio feels all over the places on this episode. straight up can barely hear some lines with full youtube and computer volume
As an American I would join the Canadian military to protect Matty Matheson :D.
I often find chicken parm kinda one-note and blah, leave it to matty to kick it up with the relish. I might actually make this
Make this before coming to the Sturgis rally? Or is the shirt just coincidence.
It's been shown that the Goodfellas method of garlic doesn't matter, nor did many Italians families ever do that.
Matty what kindof brand oven do u use? 🤔🤔🤔 want to get that oven in my next house cause that's a nice af oven!!!
Frying in EVOO???? You're slipping, Matty.
I love the fact you’re one of the only chefs to rock Harley Davison shit 🤘🏼🇮🇹💯🔥
You got murch!!!!!! Congrats no more taking from bike store lol j/k good job buds
What the hell is your "high" broiler temp? 200? That took forever.
Nice editing at 6:31 having the camera flip around when Matty saying flipping em
Mate what the actual fark man'scape bullshit again never thought I'd see the day he sell out to a ball trimmer tear and beef hash
Matty, you were talking directly to me when you said “hi” and I know it baby
Requesting a video...AJI DE GALLINA!
Mansakaped.. if you to want bloody your package go mansakaped.
Love the video, but I hate that they have to censor the language, it kinda kills it for me.
hah congrats on 1m subs... hey for the 1m subs thingy do a 1 meter long hotdog lol 1m for 1m
Bruh you can't make no chicken parm without putting it on a HERO.
Thank your forr great fvidfeo mattry! VErey Nice!
If a mullet ever took human form, it would become Matty Matheson.
I loved this Matty. Will make soon. Question: if I shallow fry the cutlets in a cheaper oil (groundnut, canola etc) would it make a big difference taste-wise?
SEED OILS ARE BAD FOR YOU PLEASE DONT
@@chadharrison2042 While this is true for legit first-pressed EVOO, most products on the market are decidedly not "Extra-Virgin". This is why the reported smokepoint for EVOO is highly variable as anything labelled EVOO can range anywhere from ~160 (true first press) to ~190 (for subsequent presses or more refined EVOO) deg C. Whatever matty used looks closer to bog standard olive oil if anything (judging by use case, color and transparency). Any oil will work fine, the chicken is mostly a vehicle for sauce and cheese anyway.
tbh olive oil gives you that olive oil taste but it can't be at a high temp...then again panko burns very easily so you shouldn't be using high temp anyways lol you can def use those oils (don't listen to that seed oil nonsense...you're fine) once you put the sauce, cheese, relish you probably won't really taste the difference anyways. what you will taste is the delicious sammich you made!
You're absolutely killing it in The Bear 🐻
hello my bro, im ready for the next episode, hello algo rhythm
is everyone going to go over the fact that the took a pot lid out of a POT?????? Its at 2:10
Cool
Who doesn't like Chicken Parmys?
Play somebody help me what am I supposed to do with all the leftover oil?
I need to make a sound bite of that really quiet “oh my gaaaahd” and make it my alarm
The best parmigiana's are in Australian pubs on a Tuesday baby.
chicken parm for lunch it is 😍
Why, out of all videos on yt, is this one full of bots in the comments?????
I enjoy Matty using Babish cookware
that was not extra virgin olive oil for frying he poured into the frying pan
Wtf, I don't have any volume with this video?
MICHELLELLELE!!1!!!
Dude I'm making this bad boy today!
embedding ads on a video platform that runs ads is pretty gross tbh
I WOULD NOT EAT ANYTHING THIS GUYS MAKES. IT LOOKS LIKE HE FARTS ALL THE TIME.
Did this man use the same tray for raw chicken as the cooked chicken?
Matty wtf dude why you put all that sugar in the sauce, we don't do that shit
Matty I fucking love you and you fill me with joy
te amo acabo de cocinar esto hajajajaja QDTB!!!!!!!!!!!