a michelin star chef named roger i worked for put orange in his spaghetti sauces, learned it at the school he trained at. use to freak out the italian family that owned the resturant before roger bought it. i couldn't taste the difference.
@@vincenzosplate Oh I think it wasn't such a "distaster" as described in the title. I see you're exaggerating a bit for the video, but all plates were kinda ok IMO. The main issues for me was the orange and not mixing the pasta with the sauce.
I made the same face (and I think a good portion of chefs out there reacting to this probably had the same if not similar facial expression). Like why?
In Julia Child's Provençale Tomato Sauce recipe from Julia Child’s “Mastering the Art of French Cooking,” the orange peel and slight bit of sugar is included. This is one of the early American sources where it entered the sauce making recipes for some home cooks and chefs. For sure a deviation from the traditional style but it may, in fact, taste good. I'd have to try it to know. 😁
19:29 sorry Frank, but you got it wrong. Adding salt INCREASES the time it takes the water to boil because it raises the boiling temperature of water. Things COOK faster in salted boiling water due to the higher temps. Add the salt after it comes to a boil if you're worried about time.
The small (Italian) meatballs story is totally correct. VERY different from Italian-American meatballs and most often not served with spaghetti at all. You can find them in a Sunday sauce or in a lasagna.
Great review, guys, you're really working well together in the reviews so you should get together and cook up some delicious food as soon as possible. If Vincenzo is in Italy that is, because if he's home in Australia, it will be a long flight for either of you. Great work and keep the collaborations coming! 😀
I'm a Sweed, our meatballs date back to like viking era, fun to see how other countries do their meatballs. Our meatballs are different in that you use 50/50 ground beef and ground pork, then we like fry onions til they're soft and add them too the meatball mixture, then the egg, no bread crumbs or at least not to my grandma's recipe and just season with white pepper is all. Then we fry in butter, not oil. Once the meatballs are done, we lower the heat, add cream, a blob of butter maybe some seasonings and scrape the meatball fried bits off the bottom of the pan. Serve with potatoes, lingon and pickles or peas and a little salad; tomato, cucumber and lettuce. There you go swedish meatballs from my grandma's recipe book which is an ancient one
What is it that makes the different taste between Swedish and Italian meatballs? I guess the type of sauce they’re cooked in after being browned. Never been to Sweden, but anytime I see them here in the US, they’re in a brown sauce
@@RandomInternetProfile it’s due to the different seasonings and ways they’re prepared. Italians use Italian herbs and spices and certain cheeses like Parmesan, Swedes use spices like nutmeg and allspice. Italian meatballs are usually seared in oil and finished in a tomato-based sauce while Swedish meatballs are seared in butter and then simmered in a gravy sauce. The textures differ bc Swedish meatballs are finer-ground and more emulsified while Italian meatballs are a bit less ground up and more course.
I (American) grew up learning to break the spaghetti. And, yes, we always used a pot that was much too small. It's so deeply set in for some people that here in the US you can find "pot-size" spaghetti that's broken to half-length in the factory.
I (British) add it whole but take a big knife and slice through the final pan just before serving. No one can rotate a fork enough to take on multiple whole lengths of spaghetti/spaghetto.
The way I heard it from an old man in Little Italy, was that Italian immigrants made the meatballs bigger because meat was cheaper and more readily available. So larger portions and larger balls became the norm.
Almost. Italian immigrants were very poor. So they might celebrate when they can afford meat with big meatballs. But more commonly, especially in wartime, there were lots of recipes to thin your meat with breadcrumbs and vegetables. They probably found these broke apart too easily, so they made little meatloafs. This is also why Italian American food is full of cheese and oil and garlic bread. Anything to add calories. People would work a long day and not have time for a traditional meal. So mama might make fist-size meatballs covered in oil and cheese. Get in 2,000 calories on one plate.
@@bcaye It used to be that that was true, but at least in my side of the continent in the U.S., meat has tripled in price in 10 years and now common cuts of beef, sometimes even hamburger, can be as expensive as or more expensive than cheese.
I really like watching Vincenzo and James together! I hope you keep doing this, looking forward to more colab coming from you, guys. Now, if you two could get together it would be awesome. Writing from Brazil!
Honestly, I’ve tried adding orange to meat-and-tomato sause, and it’s definitely NOT bad. It’s certainly not authentic to any cuisine, but even technically orange taste here is just an amplifier of acidity and sweetness you already have from tomatoes and cooked meat, adding nothing too new but a few bright floral notes to the aroma of the dish. It doesn’t taste strange in any way.
Skandinavia has their own origin of meatballs. Far back as medieval times there was meatballs made of boar meat. You can get them today in some medieval resturants in Sweden. Today meatballs is a staple in every Swedish houshold, we typically eat them with potatos or the italian style spaghetti.
When I was a child, I remember helping my mom make TINY meatballs to put in lasagna. She never put plain chopped beef in it. Always seasoned, tiny meatballs. Sometimes, she’d also add thin slices of sausage.
I usually don't break pasta but when cooking for children I don't want them to long. So to make it easier I break those. Also when the store only have extra long pasta and I want regular ( yea my local brand store have a bigpack pasta version with extralong pasta ) .
The correct way to do it is opposite of most chefs. You add a fair amount of salt ( not a pinch ) and a single drop of oil to help with foam and keep the surface tension of the water more stable by creating a very thin film. It has nothing to do with flavor - i's just a chemistry trick that you could do with even 1/10th of a drop of oil as it goes a long way. This helps with cheap boxed pasta, IME. Fresher pasta doesn't need any help at all.
@@plektosgaming That's not even the reason people say to do it. Most people think that oil helps keep the pasta from sticking together. Honestly, there's no reason to use oil in the pasta water.
I swear TH-cam is interesting, cause honestly speaking I watch your videos on and off, and just out of nowhere your latest video will pop up on my feed out of nowhere lol, but that do also allow me to binge watch your older videos.
Loved seeing these talented chefs bring their unique spin to a classic dish. Alina's passion for fresh ingredients really shone through, while Lorenzo's technique was impeccable. Frank's bold flavor combinations were a delightful surprise.
the orange peel with basil as a bouquet garnie is not uncommon tho. it come from France as a Provencale tomato sauce. it create a more savory taste to the sauce adding a bit of '' zing '' and '' sweetness to the sauce without using sugar. i understand that its not traditional for italian cuisine but from a food science point / taste wise it make perfect sense
Two of my favorite chefs! I want to see you two in the same place at the same time! I know, I know... One of you has to fly halfway across the globe. But, it would be fun to see you guys cooking something together.
Chef Vincenzo is Very Knowledgeable! Chef James is kind and fair! Please do More Collaborations! I am begging You both! Keep up the great work Chefs! ❤❤❤
Hey Chef James. I remember asking you awhile back about doing a Chicken Marsala video. I think that would be an excellent dish for you and Vincenzo to do together. Love the video, and love how you are both educational and honest with your opinions!
I started blending sofrito after watching Vincenzo's video, and it is a joy to have around--and super easy to freeze in "recipe-sized amounts." It is a great addition to American chili and to any creamed soup. I fully recommend this!!
@@bcayehahaha yeah it’s not for eveyone myself included my grandma does it without the sweet banana ketchup but does the cheese and the ground beef or hotdogs
What a terrific video from you two. I've been following you James since I had a stroke and I was in hospital. (Caught up on your channel) So stoked, that Vincenzo did a YT video with you. I look forward to seeing you in the future with Uncle Roger too!! All the best from the UK buddy. Peace!!
@@ChefJamesMakinson Thanks very much. Healing nicely Sir, resting up and I will continue to give my full support to your channel. You are a wonderful chef and TH-camr. Take good care!!
What a treat to watch you discussing the video together, two of my favourite chefs. I didn’t know that semolina was used more in southern Italy and flour in the north. Loved it xx
You guys are 2 of my favorite chefs. I'm loving your collaborations. I can't wait for you 2 to get together in person and cook something amazing one day.
Mille grazie for an excellent video collab❤ would love to see” Polenta” be the subject of another of your collabs..please consider this and thanks again😊
"Spaghetti and Meatballs" is getting into the area of Granny's Sunday Dinner, which is a thing for us Southern Italian Americans, starts with fatty pork chops, adds sausage, meatballs, brascole, garlic, canned tomatoes and paste (and yes a big rind of cheese) bay leaf and some dried herbs, a tiny amount of sugar. Takes two days (you fry the meats, cook them into the sauce for a couple of hours, pull them (so they don't get too dried out), cook for a while more, let the sauce cool overnight. In the morning shred the pork pull the bones, add a bunch of fresh basil and parsley (probably a fist-full or two of cheese,) add back the meat to heat up, cook again for a couple of hours while you are at church. By the time the family is playing cards, watching football and bitching at each other and before they are drunk and threatening each other violence over long forgotten grudges, Granny can sit a while, smoke a bunch of long menthol cigarettes, drink a fifth cup of coffee with condensed milk, and goof around with the grand-kids, while chasing the men out of the kitchen with a wooden spoon. For this much work, you are going to make your biggest pot full, at least several big meals, so you freeze a bunch of it in old mayonnaise jars in that scary chest freezer in the basement with all the cobwebs. What a lot of decedents of Italy don't really understand, is that those long cooking Sunday ragu sauces like Bolognese or Napolitan are an ordeal for special occasions, and we're used to them from Granny's on Sundays and Italian restaurants. I've learned from travel, and now from the internet, wonderful guides like Vincenzo and Pasta Grammar, (and the amazing Italia Squisita) is that there are a million regional quick pasta recipes, take 30 to 60 minutes to prepare, that are the real back-bone of the cuisine. Consider the classic "Roman" dishes which honor the pasta as the main ingredient, from dried pasta, sheep's cheese, pasta water and cracked pepper (cacio e pepe), adding cured pork (alla gricia) adding egg custard (carbonara), adding tomatoes (ametricana). Or more recent dishes like fresh pasta with butter (fetuccini al burro or "alfredo") or Dried pasta with vodka and tomatoes and capers (alla vodka or russian pasta) Simple dishes like these have very few ingredients, the quality of the ingredients REALLY MATTERS. And lord knows that it is nearly impossible to get a simple pasta ESPECIALLY any of the basic Roman dishes) outside of Italy that hasn't been perfectly ruined by, cream, shitty cheese, lousy quality over-cooked pasta, too much garlic, or herbs, extra ingredients like onions or mushrooms or fucking chili jam or whatnot. But for spaghetti and meatballs, an immigrant's dish, we're channeling our immigrant Grannys' long-cooking meat ragus, either Bolognaise (Meat) or Napolitano (every meat) style. All the jarred sauces and restaurant dishes here, they are direct decedents. You can't really go that far wrong, so of course, we shouldn't hesitate to enjoy even frozen supermarket meatballs with cheap pasta and jarred sauce and shredded supermarket "parmesan" (stay away from the kraft stuff and canned pasta) as a good 20 minute meal, any time, awesome, tasty, inexpensive meal Issues of sugar or orange juice or onion or mushroom or on the kind of meat or bread in the meatballs aren't at issue, it all tastes great. For the matter at hand, I personally, I think it's easier to get better fresh Italian sausage than frozen meatballs, so I would use that instead, adds 5 minutes to the prep. Frankly, there is little good in jarred sauce that you can't spend a bit less (have you seen the price of jarred sauce lately?) if you have any sort of pantry, take another 5 minutes, crush a clove of garlic, saute in oil with the sausage, add some paste, cook it for a few minutes add tomatoes or passata, with a bit of dried thyme, shredded fresh basil and a handful of cheese. Still under an hour. A better jarred sauce, imported pasta, good sausage and freshly, finely-grated imported Pecorino (or Parmigiano) are definitely a step up, takes no more time, only costs a few more bucks. Make your own sauce and meatballs if you like, adds an hour or two, for the time, you might as well the extra few dollars on good imported tomatoes and paste the best meat and cheese, and make a big pot Granny style, and freeze a bunch. There are lots of good variations long cooking Bolognaise or Neapolitan Ragu, out there, definitely try it, it's more drug than food. Listen, it kept all our uncles from killing each other, there must be something amazing in it. Get your pasta recipes from Vincenzo and Pasta Grammar, not from fancy morons like Gordon or Nigella or Jamie or a million other bullshit artists on youtube tokk. For sure learn to make a quick tomato sauce from only a few best quality pantry ingredients like Vincenzo and Pasta Grammar are teaching. Makes a million dishes, all kinds of pasta, pizza. Only add one best quality ingredient at a time to the basic recipes, make them your own, you'll be cooking like an italian, everyone with think you are amazing, and all you did was taking a few best quality ingredients and not fucking them up by thinking that adding 3 ingredients is better than adding one good one. FOR SURE LEARN HOW TO MAKE THE ROMAN DISHES STARTING WITH CACIO e PEPE to ALLA GRICIA to CARBONARA to AMETRICATA. It might take a few tries to get the technique of creaming the pasta and starchy water and cheese into a cream, but it will open a whole world to you. And on the issue of oil in the water. NO, unless you like the sauce and pasta sitting in a pool of water instead the pasta (learn from the romans, stir your pasta when it hits the salty water, and make your sauce a cream with the pasta starch) And on the issue of breaking spaghetti, NO, but remember that there are perfectly wonderful recipes that use mixed seconds pasta including lots of broken pieces. In my family home town in Avelino (a medieval hill town a lot like Vincenzo's), the signature dish is Canazze ( Little Canes.) Outside of Italy they can be found as "long ziti," a long thin smooth dried ziti about the length of spaghetti. Usually dressed with Napolitan pork and tomato sauce, sometimes a Genovese beef and onion sauce. The pasta is broken into specifically THREE (Father Son and Holy Spirit) pieces, the little broken pieces that happen are an important part of the dish, they provide extra starch to make the dish creamy. Saturdays before weddings and feast days, in the streets of the old town, you can hear the "crack crack crack" of the Nonna's breaking the Cannaze...
Chef James, I absolutely love the collaborations with Vincenzo of Vincenzo's Plate! This one on Epicurious wasn't as "scandalous", but the orange definitely was. Still can't wrap my mind, or palate, around that choice. Great video!
For meatballs, I mix Italian sausage and ground chuck. I sear on a stainless steel skillet for the fond and then bake the meatballs. Then I deglaze with red wine.
Great to see a collaboration of two of my favorite cooking reviewers. I would have loved to see one of the chefs to mini meatballs as should be the case for Spaghetti and meatballs.
I love these collab videos, always so entertaining. 1. There's something to be said for using your bare hands to make meatballs, it just feels so satisfying 2. I've tried cooking the meatballs in the sauce, and the sauce always ends up very greasy, maybe Im doing something wrong? 3. My heart sank when she broke the pasta.... that's rule 1 for Italian cooking, you NEVER break the pasta.... 4. For my meatballs, I like to add a dash of MSG, it just brings the flavor out better Always happy to see a new vid from you James, I'm a decent home cook, certainly not a MasterChef level guy but I'd love to cook with you one day
It's fun seeing you two together! Also, why on earth would a "Level 3" chef put basil in at the beginning? That's a rookie move that murders its flavor.
I've made smaller meatballs before with a scoop, but it was specifically a melon baller/parisienne scoop. As long as I had just a little bit of oil, I could dip it in before each scoop. The meat would release, and it expedited the process for me. All neat, all uniform, all perfectly round.
It’s always nice seeing you and Vincenzo as buddies. It would be nice to see the two of you cook off your versions of a Pasta dish and a Paella dish, have someone taste them and see who wins 😉.
As always an enjoyable video with James and the fine addition of Vincenzo, who I've also come to love! Spaghetti and meatballs is one of my go-to dishes because it's easy. I'll be honest, i don't usually make meatballs, i just brown the ground beef, but when i do, i bake them after searing because I'm nervous the middle wont get cooked. But i do usually cut up some green peppers and onions and saute to add to the sauce. My family likes my chunky, meaty spaghetti!
Like you guys together, you explain things, which I like and need. My mother-law taught me to make meatball, her sizing was about golf ball size. Brown on 2 sides and finish in the sauce..
in northeastern Italy, they use old dry bred and then soak it in milk this dish is called ''polpeti'' and is usually deep fried, or in modern times they put it in an air fry machine
I hope all of you are enjoying your summer! Be Sure to see our first Collab video!: th-cam.com/video/3BsFG19HrO4/w-d-xo.html :)
a michelin star chef named roger i worked for put orange in his spaghetti sauces, learned it at the school he trained at. use to freak out the italian family that owned the resturant before roger bought it. i couldn't taste the difference.
I do that😂
Vincenzo’s great. Love the collab.
@@joshuatempleton9556 The cheese tastes like orange anyway if it's not pecorino.
I'm so glad this is becoming a thing. As a chef, I love seeing chefs together, enjoying the art of gastronomy
Vincenzo will have a heart attack if he ever sees TikTok “chefs” making pasta dishes 😂
🤣🤣 you should see what happens in this video! its very funny!
sounds quite exciting @@ChefJamesMakinson😅😂
Sure he will
He has seen them, why do you think his hair is grey? 😂
The thing is , they're bad on purpose just to get more exposure, they're really not that stupid
Is it that difficult to make a beautiful genuine plate of pasta? 😢
@@vincenzosplate Oh I think it wasn't such a "distaster" as described in the title. I see you're exaggerating a bit for the video, but all plates were kinda ok IMO. The main issues for me was the orange and not mixing the pasta with the sauce.
Good thing we have people like you and Chef James to teach us 😉
Hey I gotta ask, did the gray increase because of all the stress seeing your dishes butchered? 😂
Who Breaks Pasta Like This 😭😭😭
@@obbyyboiii8974 my mum does and her reason is the exact one that james stated. i look at her in horror every time and i'm not even italian :D
You and Vincenzo make a very good reaction duet, you complement perfectly. I look forward to more collabs between you two!
Me too!
Agreed 🥰
17:36 “You crack them in half, I hear Italian ancestors crying.” (I'm not of Italian descent, but I never cracked them into half for sure)
🤣
I had to stop the video I was laughing so hard. Poor girl. That's where she lost Vincenzo.
12:24 Vincenzo's face when Frank revealed the orange was priceless
😂
@@GTSE2005 🤣
I made the same face (and I think a good portion of chefs out there reacting to this probably had the same if not similar facial expression). Like why?
Yeah poor Vincenzo totally glitched out! Took him a minute to recover.
In Julia Child's Provençale Tomato Sauce recipe from Julia Child’s “Mastering the Art of French Cooking,” the orange peel and slight bit of sugar is included. This is one of the early American sources where it entered the sauce making recipes for some home cooks and chefs. For sure a deviation from the traditional style but it may, in fact, taste good. I'd have to try it to know. 😁
17:36 was probably the closest he's had to a heart attack. lmao
🤣
Low-key, I was waiting for that moment! 🤣🤣🤣
If you watch it frame by frame you can actually pinpoint the second when his heart rips in half.
Sadly, it's a common thing many people do when they aren't using a big pot. I admit I was raised that way myself but I learned to stop doing it.
That's what spaghetti gets for not fitting neatly in a pot like ramen
@17:36 ROFLMAO Chef Vincenzo's reaction to the female cook snapping the pasta in half as if she just murdered someone was hilarious, damn!! LOL
"A little bit of black pepper" *dumps a cup*. Is this their version of Gordon Ramsey with the butter?
19:29 sorry Frank, but you got it wrong. Adding salt INCREASES the time it takes the water to boil because it raises the boiling temperature of water. Things COOK faster in salted boiling water due to the higher temps. Add the salt after it comes to a boil if you're worried about time.
17:37 I heard the Venice canal flooded with the tears of Italy.
The small (Italian) meatballs story is totally correct. VERY different from Italian-American meatballs and most often not served with spaghetti at all. You can find them in a Sunday sauce or in a lasagna.
Great review, guys, you're really working well together in the reviews so you should get together and cook up some delicious food as soon as possible. If Vincenzo is in Italy that is, because if he's home in Australia, it will be a long flight for either of you. Great work and keep the collaborations coming! 😀
Thank you Frank! we are talking so maybe we will be able to cook together soon but he is very busy
I love how both of these chefs give genuine advice and proper history about the dish and cooking methods ...
Thank you so much!
I like this collabs u both are calm, refreshing and not shouting or noisy or anything. Very warming to have these kinda people nowadays.
I'm a Sweed, our meatballs date back to like viking era, fun to see how other countries do their meatballs. Our meatballs are different in that you use 50/50 ground beef and ground pork, then we like fry onions til they're soft and add them too the meatball mixture, then the egg, no bread crumbs or at least not to my grandma's recipe and just season with white pepper is all. Then we fry in butter, not oil. Once the meatballs are done, we lower the heat, add cream, a blob of butter maybe some seasonings and scrape the meatball fried bits off the bottom of the pan. Serve with potatoes, lingon and pickles or peas and a little salad; tomato, cucumber and lettuce. There you go swedish meatballs from my grandma's recipe book which is an ancient one
What is it that makes the different taste between Swedish and Italian meatballs? I guess the type of sauce they’re cooked in after being browned. Never been to Sweden, but anytime I see them here in the US, they’re in a brown sauce
@@RandomInternetProfile it’s due to the different seasonings and ways they’re prepared. Italians use Italian herbs and spices and certain cheeses like Parmesan, Swedes use spices like nutmeg and allspice. Italian meatballs are usually seared in oil and finished in a tomato-based sauce while Swedish meatballs are seared in butter and then simmered in a gravy sauce. The textures differ bc Swedish meatballs are finer-ground and more emulsified while Italian meatballs are a bit less ground up and more course.
I (American) grew up learning to break the spaghetti. And, yes, we always used a pot that was much too small. It's so deeply set in for some people that here in the US you can find "pot-size" spaghetti that's broken to half-length in the factory.
I (British) add it whole but take a big knife and slice through the final pan just before serving.
No one can rotate a fork enough to take on multiple whole lengths of spaghetti/spaghetto.
Vincenzo is an eye opener of authentic Italian cuisine. Ever since I found his channel, I only trust his ways❤
Two of my favorite chefs on TH-cam. Thanks for the collaboration! Enjoyed it very much!
The way I heard it from an old man in Little Italy, was that Italian immigrants made the meatballs bigger because meat was cheaper and more readily available. So larger portions and larger balls became the norm.
Almost. Italian immigrants were very poor. So they might celebrate when they can afford meat with big meatballs. But more commonly, especially in wartime, there were lots of recipes to thin your meat with breadcrumbs and vegetables. They probably found these broke apart too easily, so they made little meatloafs. This is also why Italian American food is full of cheese and oil and garlic bread. Anything to add calories. People would work a long day and not have time for a traditional meal. So mama might make fist-size meatballs covered in oil and cheese. Get in 2,000 calories on one plate.
I heard the same story a long time ago but I can't remember where.
It at least sounds familiar to me.
🤔
@@KevinJDildonik, sounds sketchy. Cheese is more expensive than meat pretty much across the board.
Interesting!
@@bcaye It used to be that that was true, but at least in my side of the continent in the U.S., meat has tripled in price in 10 years and now common cuts of beef, sometimes even hamburger, can be as expensive as or more expensive than cheese.
I really like watching Vincenzo and James together! I hope you keep doing this, looking forward to more colab coming from you, guys. Now, if you two could get together it would be awesome. Writing from Brazil!
I hope so too!
Honestly, I’ve tried adding orange to meat-and-tomato sause, and it’s definitely NOT bad. It’s certainly not authentic to any cuisine, but even technically orange taste here is just an amplifier of acidity and sweetness you already have from tomatoes and cooked meat, adding nothing too new but a few bright floral notes to the aroma of the dish. It doesn’t taste strange in any way.
Skandinavia has their own origin of meatballs. Far back as medieval times there was meatballs made of boar meat. You can get them today in some medieval resturants in Sweden. Today meatballs is a staple in every Swedish houshold, we typically eat them with potatos or the italian style spaghetti.
I love you 2 collaborating
Can't wait to see you 2 in a video together
thank you so much!
The moment she held that pasta to break it my eyes went to Vincenzo 😂. I break mine too if I’m in a hurry…😅
Omg she just break his heart 😂
The moment i hear the crack i can hear his ancestor crying 😂😂😂
Collab yes !!! When is the cook-off ?
hopefully soon!
When I was a child, I remember helping my mom make TINY meatballs to put in lasagna. She never put plain chopped beef in it. Always seasoned, tiny meatballs. Sometimes, she’d also add thin slices of sausage.
How long until @vincenzosplate debuts his "No Orange in Sauce" shirt to go with his "No Cream in Carbonara" one?
🤔🤣
🤣🤣🤣
You always make My day! Thanks For all your hardwork 😊😊😊😊😊
17:36 The man's heart broke along with the spaghetti...
I usually don't break pasta but when cooking for children I don't want them to long. So to make it easier I break those. Also when the store only have extra long pasta and I want regular ( yea my local brand store have a bigpack pasta version with extralong pasta ) .
When she add olive oil in pasta pot that's when Jamie Olive Oil's face appeared. 😅
Yeah, with a jar of chili jam and some sugar snap peas
The correct way to do it is opposite of most chefs. You add a fair amount of salt ( not a pinch ) and a single drop of oil to help with foam and keep the surface tension of the water more stable by creating a very thin film. It has nothing to do with flavor - i's just a chemistry trick that you could do with even 1/10th of a drop of oil as it goes a long way. This helps with cheap boxed pasta, IME. Fresher pasta doesn't need any help at all.
@@plektosgaming That's not even the reason people say to do it. Most people think that oil helps keep the pasta from sticking together. Honestly, there's no reason to use oil in the pasta water.
I mean. The dynamic of these two. It's just a nice moment of pure wholesomeness. AND you learn SO MUCH in so few time.
Next time you collab with Vincenzo you should react to Cooking With Jack's chicken polenta. Just make sure both of you have AEDs on standby.
😂😂
I am already feeling sick. I need a nurse hahaha
@vincenzosplate hahaha 😆
@@vincenzosplate Hahaha 😆
Major eyesight loss guaranteed 🤐😶🌫️
I swear TH-cam is interesting, cause honestly speaking I watch your videos on and off, and just out of nowhere your latest video will pop up on my feed out of nowhere lol, but that do also allow me to binge watch your older videos.
😂 it happens!
Glad I watched. Very informative. Especially the bit about NOT adding oil when cooking the spaghetti.
I love making this recipe at home, always delicious. I always love elevating simple Italian cuisine into something better.
James is so incredibly polite and diplomatic.
Enjoyed seeing 2 of my favorite TH-cam chefs discussing food
More to come! :)
🎉🎉🎉thank you so much. We genuinly enjoy to collaborate and hoping to do more and more videos together
@@ChefJamesMakinson Looking forward to it
Flashback to "pecorino" vs "pecorina". 😅
🤣🤣🤣
Well, isn't my two favourite cooks online doing a collab again!!!! Bravo gentlemen! Keep the awesome content!! Much love from Chile!
Gracias! :)
The dream team of chef's on youtube! I love every single minute of it! ❤
🤣
Loved seeing these talented chefs bring their unique spin to a classic dish. Alina's passion for fresh ingredients really shone through, while Lorenzo's technique was impeccable. Frank's bold flavor combinations were a delightful surprise.
These videos have been great, you guys have good chemistry and do a great job of pointing out what to do right 😁
Glad you like them!
I'm really loving these collaboration videos with Vincenzo! Hope to see more!
the orange peel with basil as a bouquet garnie is not uncommon tho. it come from France as a Provencale tomato sauce. it create a more savory taste to the sauce adding a bit of '' zing '' and '' sweetness to the sauce without using sugar. i understand that its not traditional for italian cuisine but from a food science point / taste wise it make perfect sense
Two of my favorite chefs! I want to see you two in the same place at the same time! I know, I know... One of you has to fly halfway across the globe. But, it would be fun to see you guys cooking something together.
Maybe one day soon! :)
@@ChefJamesMakinson I certainly hope so!
This is it. Educational, collaborative, and just plain fun!
Great video collaboration you 2 are a Dynamic Dual
Thanks!
Chef Vincenzo is Very Knowledgeable! Chef James is kind and fair! Please do More Collaborations! I am begging You both! Keep up the great work Chefs! ❤❤❤
Thank you! Will do!
Hey Chef James. I remember asking you awhile back about doing a Chicken Marsala video. I think that would be an excellent dish for you and Vincenzo to do together.
Love the video, and love how you are both educational and honest with your opinions!
maybe!! :)
I started blending sofrito after watching Vincenzo's video, and it is a joy to have around--and super easy to freeze in "recipe-sized amounts." It is a great addition to American chili and to any creamed soup. I fully recommend this!!
Vincenzo and your face was priceless and I had the same reaction and I’m half Filipino
Hahahahahaha food unite us and make us react the same way hahaha
Interesting. Filipino spaghetti makes me cry..
@@bcayehahaha yeah it’s not for eveyone myself included my grandma does it without the sweet banana ketchup but does the cheese and the ground beef or hotdogs
What a terrific video from you two. I've been following you James since I had a stroke and I was in hospital. (Caught up on your channel) So stoked, that Vincenzo did a YT video with you. I look forward to seeing you in the future with Uncle Roger too!! All the best from the UK buddy. Peace!!
I hope you are feeling better! try to take things easy! :)
@@ChefJamesMakinson Thanks very much. Healing nicely Sir, resting up and I will continue to give my full support to your channel. You are a wonderful chef and TH-camr. Take good care!!
What a treat to watch you discussing the video together, two of my favourite chefs. I didn’t know that semolina was used more in southern Italy and flour in the north. Loved it xx
You guys are 2 of my favorite chefs. I'm loving your collaborations. I can't wait for you 2 to get together in person and cook something amazing one day.
Thanks so much! We are talking so maybe soon! if it happens I will let everyone know!
I love these videos with the two of you together reacting to good or bad videos. Bravi. You should do something together in a Kitchen
maybe soon!
I'd love to see the two of you cook together! Thank you for another fun video!
you are welcome!
I am loving these collabs so far. Can't wait to see more of your cooking videos, too.
😉
I am loving these videos you do with Vencenzo! thank you James!
You are welcome!
I really enjoy these to reacting to cooking videos together!
Mille grazie for an excellent video collab❤ would love to see” Polenta” be the subject of another of your collabs..please consider this and thanks again😊
W collab! Love both of their videos...
Hope the streak grows more!
I love watching yalls collaborations, please do more..
of course!
"Spaghetti and Meatballs" is getting into the area of Granny's Sunday Dinner, which is a thing for us Southern Italian Americans, starts with fatty pork chops, adds sausage, meatballs, brascole, garlic, canned tomatoes and paste (and yes a big rind of cheese) bay leaf and some dried herbs, a tiny amount of sugar. Takes two days (you fry the meats, cook them into the sauce for a couple of hours, pull them (so they don't get too dried out), cook for a while more, let the sauce cool overnight. In the morning shred the pork pull the bones, add a bunch of fresh basil and parsley (probably a fist-full or two of cheese,) add back the meat to heat up, cook again for a couple of hours while you are at church. By the time the family is playing cards, watching football and bitching at each other and before they are drunk and threatening each other violence over long forgotten grudges, Granny can sit a while, smoke a bunch of long menthol cigarettes, drink a fifth cup of coffee with condensed milk, and goof around with the grand-kids, while chasing the men out of the kitchen with a wooden spoon. For this much work, you are going to make your biggest pot full, at least several big meals, so you freeze a bunch of it in old mayonnaise jars in that scary chest freezer in the basement with all the cobwebs.
What a lot of decedents of Italy don't really understand, is that those long cooking Sunday ragu sauces like Bolognese or Napolitan are an ordeal for special occasions, and we're used to them from Granny's on Sundays and Italian restaurants. I've learned from travel, and now from the internet, wonderful guides like Vincenzo and Pasta Grammar, (and the amazing Italia Squisita) is that there are a million regional quick pasta recipes, take 30 to 60 minutes to prepare, that are the real back-bone of the cuisine. Consider the classic "Roman" dishes which honor the pasta as the main ingredient, from dried pasta, sheep's cheese, pasta water and cracked pepper (cacio e pepe), adding cured pork (alla gricia) adding egg custard (carbonara), adding tomatoes (ametricana). Or more recent dishes like fresh pasta with butter (fetuccini al burro or "alfredo") or Dried pasta with vodka and tomatoes and capers (alla vodka or russian pasta)
Simple dishes like these have very few ingredients, the quality of the ingredients REALLY MATTERS. And lord knows that it is nearly impossible to get a simple pasta ESPECIALLY any of the basic Roman dishes) outside of Italy that hasn't been perfectly ruined by, cream, shitty cheese, lousy quality over-cooked pasta, too much garlic, or herbs, extra ingredients like onions or mushrooms or fucking chili jam or whatnot.
But for spaghetti and meatballs, an immigrant's dish, we're channeling our immigrant Grannys' long-cooking meat ragus, either Bolognaise (Meat) or Napolitano (every meat) style. All the jarred sauces and restaurant dishes here, they are direct decedents.
You can't really go that far wrong, so of course, we shouldn't hesitate to enjoy even frozen supermarket meatballs with cheap pasta and jarred sauce and shredded supermarket "parmesan" (stay away from the kraft stuff and canned pasta) as a good 20 minute meal, any time, awesome, tasty, inexpensive meal Issues of sugar or orange juice or onion or mushroom or on the kind of meat or bread in the meatballs aren't at issue, it all tastes great.
For the matter at hand, I personally, I think it's easier to get better fresh Italian sausage than frozen meatballs, so I would use that instead, adds 5 minutes to the prep. Frankly, there is little good in jarred sauce that you can't spend a bit less (have you seen the price of jarred sauce lately?) if you have any sort of pantry, take another 5 minutes, crush a clove of garlic, saute in oil with the sausage, add some paste, cook it for a few minutes add tomatoes or passata, with a bit of dried thyme, shredded fresh basil and a handful of cheese. Still under an hour. A better jarred sauce, imported pasta, good sausage and freshly, finely-grated imported Pecorino (or Parmigiano) are definitely a step up, takes no more time, only costs a few more bucks.
Make your own sauce and meatballs if you like, adds an hour or two, for the time, you might as well the extra few dollars on good imported tomatoes and paste the best meat and cheese, and make a big pot Granny style, and freeze a bunch. There are lots of good variations long cooking Bolognaise or Neapolitan Ragu, out there, definitely try it, it's more drug than food. Listen, it kept all our uncles from killing each other, there must be something amazing in it.
Get your pasta recipes from Vincenzo and Pasta Grammar, not from fancy morons like Gordon or Nigella or Jamie or a million other bullshit artists on youtube tokk.
For sure learn to make a quick tomato sauce from only a few best quality pantry ingredients like Vincenzo and Pasta Grammar are teaching. Makes a million dishes, all kinds of pasta, pizza. Only add one best quality ingredient at a time to the basic recipes, make them your own, you'll be cooking like an italian, everyone with think you are amazing, and all you did was taking a few best quality ingredients and not fucking them up by thinking that adding 3 ingredients is better than adding one good one.
FOR SURE LEARN HOW TO MAKE THE ROMAN DISHES STARTING WITH CACIO e PEPE to ALLA GRICIA to CARBONARA to AMETRICATA. It might take a few tries to get the technique of creaming the pasta and starchy water and cheese into a cream, but it will open a whole world to you.
And on the issue of oil in the water. NO, unless you like the sauce and pasta sitting in a pool of water instead the pasta (learn from the romans, stir your pasta when it hits the salty water, and make your sauce a cream with the pasta starch)
And on the issue of breaking spaghetti, NO, but remember that there are perfectly wonderful recipes that use mixed seconds pasta including lots of broken pieces.
In my family home town in Avelino (a medieval hill town a lot like Vincenzo's), the signature dish is Canazze ( Little Canes.) Outside of Italy they can be found as "long ziti," a long thin smooth dried ziti about the length of spaghetti. Usually dressed with Napolitan pork and tomato sauce, sometimes a Genovese beef and onion sauce. The pasta is broken into specifically THREE (Father Son and Holy Spirit) pieces, the little broken pieces that happen are an important part of the dish, they provide extra starch to make the dish creamy.
Saturdays before weddings and feast days, in the streets of the old town, you can hear the "crack crack crack" of the Nonna's breaking the Cannaze...
I keep loving the colabs guys. I want James to cook a risotto starter and have @vincenzosplate do a lasagna main. That would be awesome.
we may do that if we cook together soon!
I have seen pre-mixed 50% beef 25% pork 25% veal for making meatballs and meatloaf and things in the store. Maybe you can find it!
Really enjoying the collab between you and Vincenzo, great chemistry and complimenting each other's cooking experience. Such a treat!
Thank you!
Love both these guys
I am excited. I really like both of you! Great collaboration :)
Yay! Thank you!
Loving these colab videos!
Glad you like them!
I love listening to both of you together!
Chef James, I absolutely love the collaborations with Vincenzo of Vincenzo's Plate! This one on Epicurious wasn't as "scandalous", but the orange definitely was. Still can't wrap my mind, or palate, around that choice. Great video!
I love these brilliant collaborations
More coming your way
Excellent work guys 🙌 please keep up with the colab videos they're great.
Thank you! Will do!
Love Vincenzo, just found your channel but what a truly awesome collaboration.
Thanks so much!
My favorite new collaboration !! What took so long !!
Awesome collabs!!!
LOVE your content chef james! You're amazing ❤❤❤❤❤
Thanks so much!
@@ChefJamesMakinson np
I love these collabs so much.
For meatballs, I mix Italian sausage and ground chuck. I sear on a stainless steel skillet for the fond and then bake the meatballs. Then I deglaze with red wine.
So happy to see these collabs :) while I am not big on the reactions, but this is really nice :)
Wow I learned so much from this video! Well done lads. Great craic.
Yes we would like to see you and Vincenzo in the same kitchen making paella or any italian dish. Im sure its going to be awesome 🥰
Suggestion: please try tres leches cake! Support from Colombia 🇨🇴🇨🇴🇨🇴
Great to see a collaboration of two of my favorite cooking reviewers. I would have loved to see one of the chefs to mini meatballs as should be the case for Spaghetti and meatballs.
I love these collab videos, always so entertaining.
1. There's something to be said for using your bare hands to make meatballs, it just feels so satisfying
2. I've tried cooking the meatballs in the sauce, and the sauce always ends up very greasy, maybe Im doing something wrong?
3. My heart sank when she broke the pasta.... that's rule 1 for Italian cooking, you NEVER break the pasta....
4. For my meatballs, I like to add a dash of MSG, it just brings the flavor out better
Always happy to see a new vid from you James, I'm a decent home cook, certainly not a MasterChef level guy but I'd love to cook with you one day
Now I am hungry for some spaghetti and meatballs. Thanks for the video
It's fun seeing you two together! Also, why on earth would a "Level 3" chef put basil in at the beginning? That's a rookie move that murders its flavor.
Parmesan rind absolutely rocks in stock.
I’ll second this, didn’t think it would do much but after trying it I was proven wrong
Hello James!
I love your videos and you inspire me to learn about food! ❤🍔
Thank you! I'm so glad to hear that! :)
@@ChefJamesMakinson i love that Vincenzo was deeply terrified by the pasta break 😂😂🍝🇮🇹
Love you two I hope for more collabs
I've made smaller meatballs before with a scoop, but it was specifically a melon baller/parisienne scoop. As long as I had just a little bit of oil, I could dip it in before each scoop. The meat would release, and it expedited the process for me. All neat, all uniform, all perfectly round.
Really good commentary between both chefs.
I sometimes add chopped leafy greens and squash, like yellow or zucchini. I've even added fresh chopped figs.
it's nice to see you two together again. I definitely love it!
More to come!
@@ChefJamesMakinson yihaaa ! :D
It’s always nice seeing you and Vincenzo as buddies. It would be nice to see the two of you cook off your versions of a Pasta dish and a Paella dish, have someone taste them and see who wins 😉.
As always an enjoyable video with James and the fine addition of Vincenzo, who I've also come to love! Spaghetti and meatballs is one of my go-to dishes because it's easy. I'll be honest, i don't usually make meatballs, i just brown the ground beef, but when i do, i bake them after searing because I'm nervous the middle wont get cooked. But i do usually cut up some green peppers and onions and saute to add to the sauce. My family likes my chunky, meaty spaghetti!
Like you guys together, you explain things, which I like and need. My mother-law taught me to make meatball, her sizing was about golf ball size. Brown on 2 sides and finish in the sauce..
in northeastern Italy, they use old dry bred and then soak it in milk this dish is called ''polpeti'' and is usually deep fried, or in modern times they put it in an air fry machine