Watch an Italian Chef Go Wild Over Viral Merry Me Chicken Pasta!
ฝัง
- เผยแพร่เมื่อ 1 ก.พ. 2025
- Get ready for a culinary explosion as Vincenzo's Plate goes wild over the viral sensation that's taking the internet by storm - Merry Me Chicken Pasta! This easy-to-make recipe has been making waves on TikTok and beyond, with its creamy sauce and tender chicken. But can it live up to the hype? Will it be a match made in heaven or a flavor flop?
#reaction #merryme #reactionvideo
===============================================
📺SUBSCRIBE TO MY TH-cam CHANNEL (IT’S FREEEEEE ;-) bit.ly/Subscrib...
Join this channel to get access to perks:
/ @vincenzosplate
🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): www.vincenzosp...
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes vincenzosplate....
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) www.vincenzosp...
📖LIKE Vincenzo’s Plate ON FACEBOOK / vincenzosplate
📷FOLLOW ME ON INSTAGRAM @vincenzosplate / vincenzosplate
💯 To purchase my t-shirts and more follow this link: www.vincenzosp...
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
🎬 #VincenzosPlate is a TH-cam channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
Just because there's pasta in it doesn't mean it's Italian. Americans use pasta and rice nearly interchangebly as something to eat with a saucy dish.
@@shelaughs185 Americans don't "use" pasta, they mistreat pasta. I'm Swedish. We have grown to respect the traditions of a beloved fellow European country. America too has strong ties to Italy.
That fake crab adding in the pan is a Crab stick from Japan. Crab stick is not made from crab meat, but it made from Alaska pollock from the North Pacific Ocean
@@boss-of-burgers
Alaska is on the Pacific.
@@boss-of-burgers No. It's on the north Pacific, not the North Atlantic.
Darling, if you marry me I promise you a life full of.. fake crab! 🦀💍😂
Nobody's marrying anybody feeding them surimi.
It's basically a fish hot dog
V, I have to tell u. I used to load my foods up with tons of toppings or sauces. No surprise that 20 years ago I weighted 320 pounds. It wasn’t until I start watching other countries videos and realized that I didn’t need to cover the flavors either all the extra like triple cheese sauces mayo oil etc. I tasted a simple sandwich with Foccacia bread sliced thin meats slice of cheese some simple veggies snd and a drizzle of EVOO. And I could taste the simple fresh meats cheese and EVOO that I lost over 200 pounds. Simply from cutting off all of the loaded down add one. Thank u.
This is what they call culinary enlightenment.
You missed the biggest red flag.
“Once your chicken is washed…”
Rather than Italian, the second dish is more of a rich French-styled pasta which Cajun food culture has roots in. I'd say cream is important in this particular dish because if you don't counterbalance the intense spiciness of Cajun seasoning, it can overpower the other flavors. The cream convinces it to play nice, like a rowdy relative who only behaves if one of your nicer cousins is attending dinner as well.
Cream, butter and milk aren't typical for French cooking in general, but in some parts of the country you'll find a lot of traditional/classic dishes made with such ingredients. In Italy, it's the same thing. In the Po Valley (where famous 'food cities' like Parma and Bologna are located), cream, butter and milk appear a lot in traditional recipes like ragù bolognese (which often is made with milk) and gramigna alla salsiccia (a cream or tomato based pasta dish). In regions like Emilia-Romagna and Lombardy, you're sometimes even served pasta with a bit of extra butter on the lip of the plate! In the south of Italy, people too cook with dairy products, but mostly in the form of cheese. So, is it a regional thing? Not entirely. The attitude to using especially a dairy product like cream has changed over time in Italy. In the 1980s, creamy dishes like filetto al pepe verde (fillet with green pepper sauce), tagliatelle con i funghi (creamy mushroom tagliatelle) and carbonara with lots of cream were immensely popular dishes. This tendency began in the 1950s, as the economy started to recover after WWII. Cream and butter were seen as ingredients that made dishes more enjoyable and luxurious. In the 1990s, a reaction against the use of cream caught on and we still hear the echoes from that almost militant movement in the form of battle cries like "No cream in carbonara!" A similar opposition to dairy products (especially fatty ones) already existed in much of the Western World, but it wasn't focused solely on cream. Today, many Italians are still opposed to using cream in savoury dishes, but there are signs that the attitudes are becoming more balanced. Cream is a two-faced assistant in the kitchen. It sure can mellow out and hide other flavors, but it can also carry and enrich them. What we all should do is a) learn more about gastronomy, b) get more practical experience of different cooking methods and c) forget about all of these ridiculous 'marry me' dishes.
@@HerrBrutal-bl2fk If you think all pasta dishes become better with cream, you don't know how to cook. If you think no pasta dishes become better with cream, you don't know how to cook.
Well put. It rounds out the dish.
Well expressed!
French would be disrespected specially since this recipe does not exist in their recipe books and most of the worlds cuisine is inspired by French even in some Italian dishes, so saying this is French is a slap on both cultures and cuisines.. Cordon Bleu is French and has nothing to do with this..
"After your chicken thigh has been washed and dried" 🤣nothing compliments a heavy douse of off-the-shelf seasoning than dawn dish soap.
If that’s the “marry me” pasta, I wonder what “divorce me” pasta looks like
Jamie Oliver's veggie lasagne would be my guess 😅
@ omg, I just saw the first 10 seconds of that video. Absolutely disgusting 🤢
hahahaha I'd love to see that, but I'm a bit scared not gonna lie
@ you already have Vincenzo, you made a video to the veggie lasagna Jamie Oliver made
You…hated it 😂
@619WWEFAN it was too traumatic for Vincenzo to see mustard, pesto, torn up lasagne and mint in one pan. He's blocked it from his memory!
That butter was scary. I love butter but still my god
The reality is that these are not Italian pasta dishes. They are American pasta dishes. The food quality in Italy is very different than here in the US. It is better. Naturally organic. The FDA and our greedy corporate food companies have poisoned our foods with endless preservatives and chemicals. Completely different. I wish I could enjoy the food there. I'm a quarter Italian through my great grandmother Margarita Ortiz. Thanks for the video.
😢
You can cook any dish from any county as I do and TH-cam does have authentic recipes to learn from. The key to finding them is to search for the dish made by a country's reliable native chefs.
Shop at farmers markets, not supermarkets in USA! It just cost more! 👍
Sounds more Spanish?
Margarita Ortiz first and last name are both Spanish so most likely was not a native Italian.
Well hey Vincenzo you might want to check out tasting history they just did a gnochi pasta recipe from the 14th century Italy might be interesting to see how the pasta dish has evolved since then
Thanks for reminding me! I haven't watched a video by Max Miller for quite a while.
@tubekulose no worries I'm a nerd and love food so both kinds mix well and I'm wondering how Vincenzo would react to seeing the old way of making gnocchi back before they had potatoes to make them
@@bensgalley1368 Oh yes, I'm also a food nerd. 😊
I still haven't watched the Tasting History video on the 14th century gnocchi, but I can imagine that they made their gnocchi with semolina back then.
At least that's how it is still done in some regions of Italy to this day.
Thanks for the suggestion! I will make sure to check it out.
You keep saying how Italian dishes should not be heavy and to not use cream, I agree that’s why Italian food is so great. The thing is though these aren’t Italian dishes, pasta doesn’t always mean that it’s Italian
I just wanted to highlight the heavy use of cream and butter in these recipes, it's not something we'd see in Italian cooking. I think you can make the pasta creamy without the cream, it's definitely not neccessary in my recipes!😄
I tend to agree. Italians sometimes act like they invented pasta or all pasta dishes. Pasta doesn't belong to one group. It's been used by Asians and other ones as well.
I agree that not every past dish must be Italian, but still covering light flavours of scallops or similar things with tons of cream and butter is pointless
@vincenzosplate isn't that hypocritical, though? You wouldn't want someone who didn't grow up in Italian culture reviewing Italian dishes. Why would you review non Italian dishes with heavy bias? Don't get me wrong, these dishes look basic and probably are average, but it makes you look bad when you're trying to apply your bias to another person's culture while heavily resistant to other people altering Italian "traditional" dishes. I think a better format for you when it comes to reviewing anything non traditional or non Italian is to make the dish and then review what you like and what you don't. Maybe you can even make an adjustment for your personal taste on whatever dish your making. Not every culture is as touchy about making improvisions and alterations to their cuisine as long as the base of the dish is still there in spirit. You might get some critics from some cuisines like yourself but I don't think most people would be upset. Also orange cheese is not fake cheese. Mimolet and Red Leicester for starters amongst many others. You should do an episode trying real orange cheeses from around the world including some fantastic Wisconsin cheedars aged 2 to 5 years or more in some cases. Just a honest thought to maybe open up your style to be less negative about everything, you seem like a good dude, but so upset and negative about everything 😅 it's gonna give you heart attack 😆 🤣.
Yep literally had the same comment on another video. I love Italian Cuisine and Vs recipes are Gold but pasta is not a dish it’s an ingredient.
Spinach mixed with cream or cheese is very common. I think in northern Europe it's more common.
Creamed spinach is actually a very favored side-dish with steak in fancy restaurants.
I love how you didn't mention pasta in there :p
@ They actually have white-sauce pizzas in the U.S. with spinach as a topping.
It’s amazing how many people think crab sticks are crab.
Yes, but if one is allergic to crab, it pays to read the ingredients. A few brands of crab sticks have minute amounts of actual crab for flavoring.
I love your new constructive approach to reviewing cooking videos.
Your carbonara and aglio e olio videos changed my pasta game
I really like your point of view about eating for enjoyment and eating for not dying of starvation!! 😊
Eating and cooking should both be for enjoyment my friend, that's how I see it 😊
If you're not trying to replicate something 'traditional', do what makes you happy and you like.....
Never said that they were cooking a traditional Italian recipe, but there are some rules that need to be followed when cooking pasta
@@vincenzosplate I didn't this mean this recipe specifically sorry :)
My version of "Italian" is from my grandparents from Osacca. They used cream in many things like this, because they grew up with cows when they were taught to cook with local stuff. Does that make sense? Many food regions in the homeland. There is no such thing as "authentic Italian" . If you want to order something in Trieste that is local to Sicily, the staff will look at you like you have ten heads. Please don't disrespect the cream. 😀
You are alsolutely right about the fresh ingredients as opposed to the powder, Vincenzo.
But I have heard very often from people who have visited the USA that the vegetables (and fruit) there have almost no taste.
So I understand why Americans rely on concentrates rather than on fresh vegetables. 🙂
Not only the vegetables but also meats and cheeses are very bland compared to Europe. Most high quality foods are pricey while ultra processed food is cheap. Meat and poultry are comparatively cheap in America, but just like in Europe high quality products cost a lot. There definitely is good food to be found in the US. Every state/region has plenty of traditional dishes and just like in other parts of the world, you'll find people who are passionate about food and know how to cook.
@@joachimgronlund3091 Oh no, tasteless meat or cheese would be my culinary nightmare.
I can imagine that Americans who eat European products are blown away by the flavour (and maybe think we use a bunch of food additives to enhence it although it's exactly the other way around 😁).
And yes, there also might be places in the US where they produce good foods but it's a shame that one has to search for them and pay high amounts of money to get a proper meal.
@@tubekulose There definitely is bad food in Europe too. Just look at all the tourists traps in Barcelona, Paris and Rome. But what really is terrible about America is that healthy food is expensive while unhealthy food is not. If an American family of four would eat according to government (USDA) recommendations, it would cost them over $1000/month!
I read a fantastic book a few years ago titled "Tomatoland." It talked, among other things, about a sort of tomato council getting together on how to standardize their products. They came up with eight criteria for the tomatoes they should grow and mutually market. Flavor was not one of them. In fact live produce is picked green.
Your coming from Italy, this is how some of us cook in America, that’s why we’re so unhealthy and fat🤪🤪🤪🤪🤣🤣😂😂🤌🏻🤌🏻🤌🏻
Yep, definitely.
It's time you guys started cooking healthy and delicious recipes!
I made some spaghetti & bolognese sauce for my wife’s cousins at their house. At the table, half of them added sour cream to their plate… a big heaping tablespoon or two. My wife put her arm on mine and whispered, “don’t say anything.” I then tried to explain how to twirl the spaghetti on a spoon. Everyone preferred to slurp it. They thought it odd I didn’t break the pasta before cooking it. Needless to say, they never go eat Italian food out… well… except Olive Garden actually. Sigh.
Never heard of anyone adding sour cream to pasta. To also do that to someone that’s cooking for you the first time is incredibly rude. Can’t imagine spending hours on a sauce for someone to add sour cream to it.
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😊❤️❤❤❤
I only just found you with your carbonara review of Chef Jean Pierre my favorite chef and really enjoyed your review. Then I watched the one you reviewed of Gordon Ramseys carbonara so I had to subscribe to your channel and look forward to some great dishes! Ciao
The "crab meat" is surimi, which is fish (usually pollock) formed and with one section tinted to look sorta like crab legs after being removed from the shell, and flavored to taste more like crab. It's _significantly_ cheaper than actual crab meat in any form unless you're actually, like, buying it from the boat, and quite satisfactory as an ingredient. The first time I made crab cakes, because I was testing the batter and technique and didn't want to waste real crab meat, I used it, and my spouse uses it when making gimbap. It's also the "crab" you're likely to find in sushi at almost all but the most expensive sushi restaurants.
Even fresh off the boat they sell crab at market price. Especially if it’s Alaskan crab.
Chef ... a challenge ... make us a pasta with chicken and one with cream that Italians would accept.
In Poland we love pasta with chicken, espacially with cream, broccoli and fresh spinach 🤤
Italian food is very "keep it simple stupid" this felt like southern food style which is "use the entire spice cabinet" flavor
That's the essence of Italian cuisine, simple and fresh ingredients!
And the result of this dish is... heavy diarrhea and after that heart attack.
I know my tummy would have a hard time digesting it ahaha
This is not Italian, this is cajun mon cheri!
They putting cream in everything.. it's not chicken curry lmao 🤣
2:31 That _is_ a "little bit of butter" in this specific cooking style :). Soul food - which this is definitely rooted in, much moreso than Italian - uses copious amounts of butter!
I wonder if deep fried butter was invented in the south
@tpd1864blake Either here in the South (which would include Texas and Oklahoma for these purposes) or Scotland, I'd guess.
@@Serenity_Dee Yeah only half of Oklahoma feels southern, though. The other half is Midwestern
Since when is pasta soul food? It's not mac n cheese.
Soul food doesn’t rely that heavily on cream and butter. That’s more southern cooking. While the two are related there are some notable differences.
IMO this is basically a Creole dish. Creole is the original fusion food. It combines: French, West African, Spanish, Native American and even some Italian cooking techniques. That's who was in Louisiana...
I guar-awn-tee
To me it looks like a disaster combination of cuisines my friend!
Here is a true story to illustrate the mindset in North America: I'm feeling lazy and am at Subway, where my usual order is quite simple, pick a sub, and when it comes to toppings, I pick no more than three and choose a sauce, and politely decline when they look at me funny and ask "is that all?" The guy ahead of me is looking at the display of 10-15 precut produce items and asks for ALL of them as toppings, double portions. I figure he's going to take the sub home, open it up, get some plastic bags and he has produce for a week. But then he requests enough sauce to drench this bizarre salad five times over, combining things that no sane person would combine: ranch, peri-peri, and honey mustard, leaving me to wonder whether the combination is even chemically stable!
This is where we are in North America. Few of us are interested in a few flavors combining, most want everything you've got, all at once, mixed together, like Mr. Creosote in the Python film, because it's on offer and why trust a food expert when you can 'have it YOUR way.' And as you say, it's completely nuts.
Grazie mille, Vincenzo: your videos helped me get through the pandemic, reminding me that I hadn't had a good pasta at home in years and showing me how easy it was to make and what the important things to do and avoid doing were. Keep spreading the word.
The fact that you care so much about what the guy in front of you got in subway is genuinely weird.
Thank you for recommending the nonna videos. I'm excited to start watching those
You will learn a lot about real Italian cuisine from those nonna videos!
Vincenzo- I love your channel and I watch most of your videos. I've tried several of your recipes and have loved them. As an Italian-American in NY, it is very frustrating trying to find food that hasn't been violently Americanized, and the few places that do it well are wonderful. This recipe, however, looks pretty good- if it comes with the understanding that it is not, in any way, Italian. The Cajun flavors incorporated make sense. I agree with your commentary on the volume of cream and butter, but when you use a trinity as a base to offer some acid, then layer it with fats and spices, the contrast can create something quite delicious (albeit not in any way shape or form Italian). That being said, I don't believe this dish staked any claim to having Italian roots. You are correct about another important thing- Italian cooking is all about respecting nice ingredients. Not every culture's cuisine shares this philosophy. Keep the awesome content coming, and God Bless.
Americans love to fancy ourselves French chefs with how much cream and butter we use 😂
But french dishes aren't this heavy, Americans outdo themselves sadly!
Eating this type of food she would have to marry you imediately because you'll have a heart attack by the time you are 30.
The crab meat in the video is probably surimi. I only had, as far as I know, genuine crab meat at a Singaporean restaurant in Sydney, a dish they called chili mud crab, they even had unique utensils to crack the crab shell, it was relatively expensive but worth it due to the flavor and I was on a romantic date that day. I love Italian food and I’ve tried quite a few of your recipes, Grazie Mille!
"Delta Dust" is a seasoning the chef in the video sells; it's a Cajun-style mix of paprika, cayenne, garlic powder, onion powder, salt, pepper, and so on. I'm a big fan of Tony Chachere's seasoning in the same genre, personally. (And the company pronounces "Chachere" in a way that would probably make your skin crawl, Vincenzo.)
Delta Dust is an unfortunate choice of branding, I must say; it's referring to the Mississippi River delta where his style of cooking originates, and it's alliterative, but when I googled it I got a brand of insecticide instead of his seasoning 😅
that's not even marry me chicken, it's supposed to be made with sun dried tomatoes
Hey Vincenzo, please make this dish your way. I am curious how you will make the sauces for both these dishes.
Challenge accepted my friend! But with my recipe, she will say yes for sure 😂
Si, dai Vincenzo, farli vedere come si fa!!!
Dear Vincenzo! In the US there is an 81 establishment chain of Italian restaurants called Buca Di Beppo, that along with their normal dining areas also have a dining table in their kitchens for patrons who want to watch the cooking process... WHICH THEY SHOULD NEVER DO! Because when they see how liberally POUNDS of butter are added to almost EVERYTHING, that alone could give them a heart attack! (1lb=454g)
Clearly the first one is designed to put your target into a food coma so that your partner can't say no 😄. It's one strategy
CRAB MEAT ?¿? THAT LOOKED MORE LIKE ( CRAP MEAT ) ALMOST 1/4 POUND OF BUTTER WAS WAY TO MUCH THOSE PLATE SHOULD BE CALLED ( DIVORCE ME PASTA ) WHAT A BAD HORRIBLE WASTE OF FOOD ON A PLATE DON'T TRY THESE KEEP TRADITION ALIVE THANKS CENZO ✌🏼OUT
I think Vincenzo won't getting married any time soon hahahhaa
Not with this recipe ahahaha
Marry me chicken main ingredients are chicken, cream and sun-dried tomatoes.
"...the fake crab meat, nah away away..." has some Uncle Roger vibes.
To be fair, I would eat it if it's called "propose me imitation crab pasta". The thing is actually delicious. And cheap.
I'm sure that the first bite tastes like heaven, and the second takes me there, if that amount of butter and cream is to go by. I wonder if it's French.
I wanna see a collab between vincenzo and max from tasting history
I'm thinking these are more like "one night stand" pastas. lol.
Hahahaha I'd be surprised if a woman said yes to them after eating this dish 😂
Shoot, i would be happy that he cooked dinner 😂
putting little butter .😂
Ahh I see where they went wrong..... American. Everything out of their cooking shows is god awefull junk food. There are exceptions, but their "home cook" shows are trash. This is no exception.
Oh and FYI, I use all your Nona's recipies. My wife and friends think I make the best pasta and Gnocci ever. I just do what your Nonna told me :).
"American" and yet everyone rates our Pizza above the rest of the world's among many other dishes. Let's pretend you didn't say anything lest you come off even more ignorant.
@@MagusSin Tutti?
Tutti chi?
Forse tu e qualche altro americano (che non conoscete cosa sia una vera pizza).
In America ci sono sicuramente delle buone pizze, ma preferisco mangiarmi le mie.
@@antc.4457 Nope, most people come to visit for New Haven Styled pizza. It's considered a legendary pizza.
I'm sure you 'prefer your own', but people come from out of country all the time specifically to a place that doesn't have all the other fanfare of a place like Italy just for it. That's the power of the New Haven style pizza.
@@MagusSin Dovresti vedere cos'è il turismo per la pizza a Napoli... (pazzesco!).
at 1:45 the man throws in basil and you tell us: "So far it's good"? Come on Vincenzo... You don't mean that! Basil is a herb you always put in at the end! You know that! By the way, I love your video's.
I was just trying to be calm and give this guy a chance. The basil was my least of worries in this video 🤣🤣🤣🤣
@@vincenzosplatehahahaha so true! 🙌🏼
Let’s face it, both of these recipes were made by Americans and it shows! Italian cooking is all about simplicity. It’s natural tasty and healthy and doesn’t require the use of so much butter and cream in their dishes! Neither do they use powdered ingredients, real Italian recipes always use fresh ingredients! Although these recipes maybe tasty to some, it wouldn’t make me want to marry the cook! 🙄🙄
To me the issue here is not whether this dish should be compared to Italian cuisine or who has the last word about cooking pasta. The dish should be judged on its own merits with the questions "Does this particular recipe make sense? Is it well-balanced? Does it make the best use of the ingredients?" There's nothing wrong with some cream and butter, but too much will give a flat flavor, a heavy texture and will mask the flavors of the other ingredients (and pasta has flavor, too - if it's good quality). So I would lighten up on the cream and butter, not because "Italian food is simple," but because I think that would make this particular dish taste better.
I've already had a few decades under my belt. But I have to confess. I've never heard of "Merry me Pasta".
However, I wouldn't have married anyone who only served me a plate of pasta. 😉
hahaha which recipes would you have said "yes" to?
@@vincenzosplate A multi-course menu - preferably Italian - with the right wines and a glass of champagne for the aperitif is what I have in mind.
I'd like to see a video commenting on the Goodfellas scene where Pesci and DeNiro put ketchup on spaghetti.
My "Marry Me Pasta" would not have any cream. There is so much more flavor created if wine, or stock, is used to compliment the flavor of the chicken. I had viewed some on your Nona's videos, but never realized there were so many! Off to binge watch Nona!
Aw happy to hear that you are enjoying my videos with my nonna! Which of our recipes do you think that you'll try?
It's 'crab stick', made from white meat fish (hopefully) and colorant (might be carrot).
My 'marry-me-pasta' would be Ragu alla Bolognese, so I'm very careful who I make it for.
This looks like cream cream cream and butter butter butter and some other stuff, I'd be risking marrying a hippo in the making.
Edit: don't change your mind, Vincenzo!
It's cool man. Not every pasta dish is Italian. There are so many different cultural variants. The flavors are amazing together and there is logic behind it. And what does it matter if it taste good. I'd like to see you make a variant of this Marry me pasta with your techniques. That would be awesome. And I'm sure it'll taste great too
Also just to add, I use a spinach and cheese tortellini when making this. Delicious
When he adds the cream to the butter…😂
My arteries felt clogged just by watching this video
Looked like American slop to me. The stuff that gets served in Ramseys shows where he turns away the food and rescues the restaurant.. The crab looked like chopped up crab sticks.
haha yeah it does look like something Gordon would serve! The crab looked the most fake I've ever seen. I would be surprise if the ladies would say "Yes" after eating these dishes
I don't care how many cups worth of high-sodium seasoning from a shaker someone slops onto their food, I can't respect someone who washes chicken.
Love the video ❤
Cream and Butter makes everything better! 😘
I think that simple ingredients make great dishes, and healthy! I invite you ti experiement in the kitchen and find other flavors apart from cream and butter!
@ Lol! I love your channel, passion, and dishes! But I’m dogmatic! 😂. I agree that was too much butter! And that fake crab meat was 🤮! ( No wonder he needed so much butter! 😘)
I can tell that’s Krab meat from space …. I can also spot preshredded cheese and frozen hashbrowns
Delta Dust....searching comes up with pest control dust!?! That can't be right! Has to be some artificial flavouring found in the U.S. Great review and very valid points by the way!
Vincenzo,, I think the spinach serves one obvious purpose -- it's for people who eat with their eyes. The green can be a nice visual. But also it probably works like a splash of vinegar in lentil soup -- a bit of vinegar or lemon cuts through dull tastes and perks them up, like the bitterness of some kale or spinach can perk up a lentil soup... and also can cut through heavy cream dishes like this one to brighten up flavors and bring them back again from being lost in the cream.
If you’re going to spend $$$ on scallops, spring for REAL lump crab, then add after dish is done. It doesn’t need to cook.
That’s good advice to make sauce first but some sauces allow you to make pasta at the same time then mix into the sauce and finish it off 👍
This wasn't one of those cases though 😅
I had to laugh at this video. I saw the guy add the cream with propose me chicken and marry me chicken. I knew Vincenzo wouldn't be happy. Chef Jean Pierre has made a.yummy looking marry me chicken. Check it out
HE FORGOT TO PUT WHISKEY BLUE LABEL THANK YOU😂😂😂
My humble opinion: the meat with vegetables and light creamy souce could be good as it is. Add some fresh bread, and it'll be good meal. More cream and pasta - nope, sorry. The good alternative is georgian Chashushuli - good meat, spices, vegetables and tomato souce, and still no feeling that you've eaten elephant after meal.
To tell the truth, if I'd ever named dish that will be "marry me" - it's my grandmas' cutlets and her ukrainian dumplings with cherries and a bit sour cream. Gosh, it's incredible, and not heavy at all.
Maybe you should take these recipes and "fix" them to show how to use all the ingredients properly, and how to turn that seafood/chicken into a pasta sauce?
Agreed with all your comments. The pasta is yellow, yellow, yellow!!! The shape is wrong too. There’s no way to pickup the seafood along with the thin spaghetti. I would use a shape like paccheri that perfectly matches the shrimp. I don’t see what’s wrong with making an aglio e olio to maximize the flavor of the seafood. I think this is the correct direction and would be really enjoyable.
You’re speaking my language, that’s the way to make it! 👏
I've made it before, and it isn't too bad. The only thing I did differently was adding some vino to bring in some acidity. Otherwise, it was very thick and fatty.
Thought I ought to say something, let you know things. I think that comment about having the stuff to make 'Fettuccine Fontina' was a bit old by the time you saw it. Haven't gotten to it yet. We have a water issue which I've been trying to avoid. I ran into some issues alone the way with that cheese - was trying it with other things: it's a little softer & a little harder to grate. Was grating even more than what was coming out. Sticks to the grater more too. Tried grating into bits, but comes out caked together & sticks to the grater more. It's good though. Read that it's like another kind of mozzarella.
I have a better idea. Vincenzo, if you were to make a pasta to convince someone to marry you, what would you make?
They use the cream in the sauce because it takes a lot of practice to emulsify a sauce using just pasta water, cheese, and fat. They are missing out because once you learn how to do it properly, you get better than restaurant-quality pasta at home.
You must be a pro at making creamy pastas my friend because you've spoken my mind right there! There's no need for cream to make a pasta creamy!
I love pasta poured into sauce but you’re right! Sauce first of course duh
Hi Vincenzo, I don't know if you have a video about that, but why do you live in Australia?
Because Australia is awesome, obviously :)
@@Airmed91 But Italy is way better
I still don't have a video about this question my friend, should I film one? A lot of you guys seem to be curious about why I chose Australia!
@@vincenzosplate Yes please 😁
You make many good points.
If you're going through the trouble of making a sauce, why use onion and garlic powder? I won't marry someone who can't take the time to do something as simple as chopping fresh onion and garlic.
I think your basic message if "less is more". Using 20 ingredients in a pasta dish doesn't make it better. It just makes it more. It's like the people who make chicken and shrimp alfredo. With spinach. And bacon. And croutons. And chili sauce.
Emptying your refrigerator isn't going to make your pasta taste better.
The problem with too much butter and cream wint really be in masking the flavour of the ingredients but in diluting it. It eould also be too rich and might cause indigestion
They looked like chopped crab sticks in that first dish, which contain 0% crab.
Vincenzo....what happpened to you ?..... You used to be the funniest Internet food critic online.......now you so serious with barely a smile on your dial. .....lighten up & start cooking your own " authentic " recipes again with a '"real smile " on your face 😃
this is one of those cases where less is more...
Nona knows best❣️👍😊
Her cooking is always the best!
Creamed spinach is amazing!
What's the point of eating something healthy if you're going to put cream in it? 😅
@vincenzosplate lol best thing I can compare it to would be like a cannoli, or mac and cheese. You don't eat it everyday, but once in while you indulge. Keep the videos coming my friend.
It's a bit odd that many don't use the pasta's attribute to absorb liquids and with it all the flavors of the sauce. When the pasta cools down and dries up it's dead like you said.
This is disgusting. I can't believe people eat gross things like this. Sorry to be harsh, but I'm not sorry for telling the truth. It's not only not right, it's also very unhealthy where the food groups don't go well together. And also on top of that, what a waste of ingredients in one dish...
Dam i miss my best friends mums Italian food 😢
You're not being a snob about Italian food, just honest. A lot of people will call a dish 'Italian' because they serve it with pasta, but that's not right. I've added pasta to many dishes because I love it and it does help fill me up, but I wouldn't dare call them an Italian dish. If I'm going to attempt an Italian dish, I'll be sure to follow the recipe and instructions from an authentic Italian Chef!
Is there a way to make this pasta the "Italian" way ? I know that not everything can be remade becauae feom the begonnong it is strange but it would be interesting to see this recipes made italian way like cherry tomato pasta
Because America has been a melting pot of ethnic cultures since its beginning, pasta has been tossed around in many ways. Cream and butter in the south( Lousiana, New Orleans especially) is used frequently and comes from the strong French influence there. Cajun cooking uses cream, period. Now, Americans themselves, throughout the country, have an attraction to heavy, and I mean heavy, sauces to throw pastas in. It's not an Italian thing whatsoever. That's just the US 🤷🏼♀️
It's american cuisine. But this ita guy thinks his country owns pasta, which they only took from the far east.
American cuisine reflects the cultural melting pot that makes it a blend of many cultures and traditions. It begins in ethnic communities and uses locally sourced ingredients. As it’s incorporated into the regional cuisine it takes on variations reflecting other cultures and other locally sourced ingredients. Even the Cajun gumbo often reflects Italian cultural influences.
Agreed, it isn't an Italian dish, and shouldn't really be judged as such. True, America is a melting pot, and this dish seems to have evolved from French cooking. There's also a lot of German influence in American cooking. German cooking also has many noodle dishes. One could argue that Thomas Jefferson popularized mac and cheese originally, and he did borrow it from Italian cooking, though his version was essentially pasta burro.
Creamed spinach is delish. Should haved used real onion and garlic. Also cajun seasoning is devine.
I suspect that the recipes for those pasta dishes may have come from Gordon Ramsay.
I can see Gordon cooking this recipe ahaha
I love marry me chicken, but the recipe is not made like these guys make it. It's a simple recipe with a creamy sauce and very few spices.
So you agree that they got it wrong! I would love to see the real recipe though, where should I look for it?
@@vincenzosplate I've tried a handful of recipes. The best one I like is from a TH-cam channel called Cooking with Dave. Search for the title Easy Marry Me Chicken Recipe! Worlds Best. He cooked spaghetti but didn't actually like it with the chicken. He's a funny guy to watch cook. Let me know what you think.
Hi Vincenzo love your videos as always. Have to see them later now that my work time has changed. At least it gives something to look forward to after a long day at work. I like that seafood dish minus the mock crab meat, and all that butter. I like a nice cream sauce it kind of rounds out the dish. But that's my thought what do you reckon. Well till the next video, take care of yourself Vincenzo.
Thanks for watching my videos! You're right, the crab looked so fake! I would surprised if the ladies responded with a "yes" after eating these recipes😅
The only valid French region for Italian x French fusion recipes would be Provence imo
4:02 I challenge you to make one better then this, maybe a bit healthier, using the same ingredients, amounts can be changed... I know for a fact that they have really amazing king crab meat, and scallops in fish stores in Australia where you live.. so this dish sould come out amazing
Frozen king crab not fresh as it's not a species native to Australia
Omg that skill be awesome!!! Vincenzo's version of a propose to me pasta. Tbf I kinda wanna try it too.
They apply this "Marry Me" prefix to so many recipes, and its just lazy chef. It doesn't tell you anything about the dish, and it's implying its SO fantastic someone will marry you. I also see people use the term "Crack" the same way, implying the food is so good it is as addictive as crack cocaine. Its ridiculous and just makes it sound childish and silly.
Keep making the REAL dishes with the PROPER names so more people will have the right information chef!
This looks like a US abomination - the butter and cream are a giveaway! 😂 It will swamp the other flavours 🤦🏽♀️ Hardly healthy Mediterranean 😖
How would you do it with the flavours but without the cream etc - would love to see it! 👍
Trump will drain that swamp haha
You got it right, it's an American invention! I never use cream in my recipes and I'm sure I can make this one creamy too! So challenge accepted my friend, stay tuned for my version!