Italian Chef Reacts to Mushroom Carbonara by Bon Appetit
ฝัง
- เผยแพร่เมื่อ 7 มี.ค. 2023
- In this video I'm reacting to a not-so-bad Carbonara! Molly made a Mushroom Carbonara, which is ok, she just messed up with a couple of ingredients, but the process was correct, and she made a super creamy Carbonara, exactly how I LOVE it! Brava Molly!
💯 Follow this link to read and print my Carbonara written recipe: www.vincenzosplate.com/spaghe...
#carbonara #reaction #bonappétit
===============================================
📺SUBSCRIBE TO MY TH-cam CHANNEL (IT’S FREEEEEE ;-) bit.ly/SubscribeToMyTH-camcha...
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.vincenzosplatestore.com/
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes vincenzosplate.com/
🌍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.vincenzosplate.com/italia...
📖LIKE Vincenzo’s Plate ON FACEBOOK / vincenzosplate
📷FOLLOW ME ON INSTAGRAM @vincenzosplate / vincenzosplate
💯 To purchase my t-shirts and more follow this link: www.vincenzosplatestore.com/
✔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!). - บันเทิง
"6 cloves of garlic and 2 shallots? You're making fried rice with Uncle Roger!" - Love that remark 😂
Ahahahh you got the reference!!
Uncle Roger would say, more garlic more flavor
@@shabzone Uncle Roger would say: "Why use mushroom? Why use mushroom??? Mushroom is like wegetable and wegetable taste like sad! Haiyaaa! You're making carbonara, not mushroom pie."
@@jozefmercier2781 lol I think he is okay with mushrooms. There was a video where he actually said it's okay to not add MSG because the chef used a lot of mushrooms already.
@@jozefmercier2781 nothing livens up an ethnic stereotype routine like a youtube comment imitating it
6 cloves of garlic? I'm from Transylvania and that is way too much for anybody from anywhere 😂
I totally agree! It's too strong, it's going to overpower the whole dish.
You are gentle and considerate. You compliment as you critique and gently guide with examples. If everyone gave constructive criticism like you, the world would be a happier place. 😊😊 Thank you for your videos! ☺️☺️
I appreciate it, and you are absolutely correct. I don't want to be biassed because as I watched this video, there were times when she used the right techniques and ingredients, and I had to commend her for that, but there were also times when she did not do well, and I had to criticise her. My goal is not to hurt or offend others, but rather to see such content as a learning opportunity for everyone. I may appear harsh at times, but I'm actually quite nice.
Molly is extremely talented though and I think most people will see that even if they may disagree with some of her moves
Can you show us how your father makes his seafood carbanara that seems interesting.
I would love this
Here you can find the video recipe th-cam.com/video/mdHc1ienavc/w-d-xo.html
@@vincenzosplate Now wait just a second, Vincenzo... You added parsley to that seafood carbonara! 😨
Why did he use parsley and seafood In carbonara so disgusting that Vincenzo’s dad ruined a traditional recipe… see what I did there
@@rosebuster Evidently parsley is more suitable in that case. However, in general we could say that if something he puts it there, everything is okay ! If someone else puts it there then things are not okay. :)
Even Dracula would tell you "your mad". As told by Vincenzo.
Hahahaha exactly!
at the beginning this was a chef watching non-pro cooks, now he is only feeding the italian cockyness about food and i LOVE that. i love this holding up of traditions and while i understand that many ppl get irritaded by that, i adore it
As much as I want to uphold traditions, there will always be people who would like to innovate these dishes and that's fine. I always tell people that taste is subjective and they are bound by their own preference. What I wasn't okay with this recipe was the amount of garlic she added into the dish. But maybe she likes garlic that much, who knows.
I think they add parsley because they feel the recipe should be different somehow from a normal Carbonara (not only swapping out Guanciale for Mushrooms). Garlic and onion because they pretty much go hand in hand and substitute for some of the seasoning in the Guanciale.
Plus parsley and mushrooms are a match made in heaven. This recipy looks very tasty IMO.
Good point!
Vincenzo, I mainly cook middle eastern food. I have always loved pasta since I was a child. I just wanna say thank you for telling us what Italian food is supposed to taste like. I'll be honest with you we learned Italian food from the Americans. Between American pasta menues and traditional Italian is a world of difference. Thank you friend. Viva l'Italia
She put 1 piece of the orecchiette back into the box, which is now going to be left behind uncooked. This bothered me more than it probably should ;-)
Ahahahahh
People don’t have to name everything carbonara, they can just call it seafood or whatever pasta. It’s ok.
well said 👏🏻👏🏻👏🏻 Couldn't agree more
No, you are wrong, it should be called carbonara when i obviously is
@@perenoel657 he added garlic to the zucchini carbonara because there was no guanciale. The guanciale would normally already add the garlicky flavor but in the absence of it, he needed to add in some garlic
@@shadidsidri5476 No. Guanciale has absolutely no garlicky flavour... Have you even had guanciale? It's mostly cured lard. When you render it, it brings out primarily the flavour of fried lard, with a bit of umami and heat from the pepper. Garlic brings primarily a kind of acidic sweetness and pungency, similar to onions but with slightly more acidity and a different aroma. The reason for adding garlic to zucchini is not to *imitate* guanciale, but simply because garlic is a good aromatic for flavouring olive oil when frying zucchini. You would otherwise use onion, which also would work. If you don't actually know how to cook don't spew BS.
What makes a pasta carbonara is the sauce: tempered egg + pecorino + pepper. Tell me: what makes a black swan a swan? Why don't we call it something else?
You know for the amount of garlic and shallots it’s almost like she wanted it to be like fried rice mushroom carbonara. 😂
Haahahah I totally agree with what you're saying.
"I came to have shallots with carbonara..." 🤣🤣🤣 too much! Stop I'm dying! 🤣🤣🤣
Ahhahaha 🙈🙈
😂😂😂😂😂 brother vincenzo
What a brilliant idea ( garlic and vampire)
Thx a lot 😍 god bless you and your family 🌷🌷
So nice of you 🙏🏻 Glad you enjoyed it!
6 cloves of Garlic, lol! I'm a sucker for garlic, so I once made fried rice with that amount. It was delicious, but after getting an immense amount of garlic in my breath from it, I realized I didn't need that much for it! XD
Ahhahahah 🧛♂️🧛♂️
Let’s say it’s a carbonara-based garlic forward mushroom pasta 😂
(I love garlic so I’d give this a shot and then reduce the amount with each following attempt)
Give it a try and let me know how it all goes.
Love these videos so much !! Was wondering if you would upload an updated recipe for osso bucco one day !
Hey there! Definitely will upload an updated recipe for osso bucco soon 🤗 Stay tuned!
I didn't use to use the parsley stems much, until I saw your video! They make all the difference now!
That's great! I'm glad you are able to learn it with me. What else did you learn?
me too
@@vincenzosplate Oh, too many things to list. My favorite thing I learned is how to make my own handmade pastas! It has changed everything about my cooking! It's so worth it! Delicious!
@Pere Noel When my friends tell me they make the best carbanara and then proceed to tell me the good bacon and cream they use in it...oh lord! I can't hold the pain in!
Ahahahah I feel you my friend
Lol I love you show!!! You make me laugh so much. Thank you
Another great review. Love the video. My mother made stuffed artichokes, do you have a video on then? Would love to try making.
I definitely love stuffed artichokes, thank you for the suggestion!
I remember when I made Carbonara for the very first time. First couple batches were not that great, but I got better. I tried garlic for the first successful batch and it tasted off. I considered that the Umami (flavour enhancer trait) of the Garlic and of the Pecorino conflicted and that's why it was never used in the authentic recipe. I think a lot of these chefs think garlic is fine because they just never bothered trying the dish without it.
True!! They would definitely find the difference
I made Molly's carbonara last night; I didn't use garlic. Why is garlic thought of so highly by modern chefs - it's in everything? I just got in from talking to my grocery delivery driver. He told me his grandmother never used garlic as it wasn't available in wartime Northern Ireland. I agreed with all he said, my grannie was the same and her food was delicious. I think people who use garlic powder are the worst of all. I remember Peter Kay's astonishment that garlic bread would even exist! Why would anyone think the delicate flavour of lemon sole needs garlic. M&S does. My ex-wife loved garlic and her wooden chopping board was saturated with the stuff. It made cucumber sandwiches a nasty experience. Another thing, who would ever use dried chives?
@@billwatters4833 just cut the cucumbers on a different board you twit 😂
I saw the picture of that "carbonara" and immediately laughed and knew Vincenzo was gonna tear this apart. I could already feel the blood boiling before the video began 😂
Ahahhah damn
3:15 the guy in the background 😂😂
😂😂😂
In Ireland parsley is a garnish. That I tend to eat right at the end of a meal because I have this mad belief it freshens up my palate (not really I just like the taste of raw parsley)
Raw parsely is amazing!
@@vincenzosplate Would freshen the breath after all that garlic!
Mushroom Sauce Pasta.
Thank you very much Vincenzo, for sharing your wonderful reaction video with us i
Glad you enjoyed it! 🙏
“A young pecorino from Romano.” < How Vincenzo describes himself on dating apps
Hahahahah this is funny! 🤣
I really like how watching reactions from Uncle Roger and Vincenzo their culture's personalities pop up: Korean preciseness, always wanting and expecting the best kind of nature and Italian buddy-friendly, passionate and gesticulating nature :)
Uncle Roger is Malaysian fyi, but your point still stands
17:43 it’s funny that she threw that one orecchiette back in the box 😂
😂😂😂
Wow, I thought nobody else would've seen that 😂🤭
@ Vincenzo's Plate, what is your opinion about Garofalo brand? Is it artisan quality like you mentioned in video or lower quality as de cecco
Hey! Garofalo is a good quality pasta, definitely comparable to artisan brands. Give it a try! 🍝
u aee very polite from good family..God bless you.
I am a family oriented guy, and my family means a lot to me. Thank you so much!
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
Thank you so much 😁 glad you like it!
Thank you again for the cheese lessons from an ignorant American! I adore Italian cooking and am learning so much from you (not so much from Bon Appetit).
You are so welcome! There are several more videos that you can watch so you'll learn more and you can even try some in your kitchen too. I know you'll be amazing! Keep it up.
Lmao I love the react videos ❤️ Gracie
Since she used so much garlic, you need the parsley to help counteract too much garlic.
Yeah could be, but both shouldn't be absolutely there 😂
6 CLOVES OF GARLIC
mamma mia that's definitely too much 😭
Vampire repelling carbonara !
15:22 "Adding salt to the mushrooms too early will draw out the water, preventing them from browning."
Literally the opposite is true. Adding the salt draws out the moisture, ALLOWING them to properly brown.
Adding salt before throwing mushrooms in the pan or immediately after will draw out the water from them, making them simmer in their own liquids. This can result in rubbery and tough mushrooms with little flavor.
@@vincenzosplate That's why the pan has to be ripping hot. You get a much better, crisper mushroom.
11:10. Mi fa a volte ridere questo tuo passare così velocemente da un …..ma che combini ! Ma che fai ! 🤌 Ad un…. Beautiful ! Bravissima ! Brava ! 😅
Un po’ come un addestratore di animali…..una volta la frusta e una volta la carota. 😀
Hahahahaha hai ragione 😂 se ci ripenso fa molto ridere!!
My mother had a name for adding parsley to the finished dish. She called it „adding a little love“
Your mother had such a beautiful way of adding love to her dishes with parsley. It's the little touches that make all the difference, just like her "little love." Keep spreading the love through your cooking! 🌿❤️
Love how NOT used to that kitchen you are. Bon Apetit is the magazine, and the dude in the suit is Adam Rapoport, who was their editor in chief for like a decade.
First guy is Chris, her colleague, the rest are her colleagues tooo.... Lov that series where Chris guess and try to recreate the dish without see the real thing... Highly recommend
As a former culinary arts student from Norway, who has no background or much experience with italian cuisine, the reason I would say to put parlsey at the end from my training would simply be to add colour to the dish .
Many would say to add addition flavour, but honestly it wouldn't give that much flavour besides it would likely clash with the flavours already in the dish.
Also to note that while I studied in culinary arts in a norwegian high school as this education is a high school degree here without specializing in anything particular such as hotel management or something similar. So my education were based on the french kitchen as that's what I think most culinary arts educations would be based off on, but at the same time norwegian cuisine would be mixed into that❤
Thanks for coming to my TED talk and have a nice day onwards 😆❤
Very well said! Great insights you got in here.
Parsley is pretty much just for show. It makes the dish look prettier at the end having that vibrant colour. Parsley or Coriander is almost always gonna top a dish just because it looks nice
"I tasted it, take my word for it"
She's right, listen to the chef 😊 And he did
Parsley used at the end sometimes to cut through "heavy" flavors or, most commonly here in the states, used as a garnish specifically to add color to a monochromatic plate of food...makes people here think, oh that's fancy.
Yeah could be fancy but it changes also the flavours 🙈
I love how they promote the dish as "vegetarian" but forget, that Parmigiano Reggiano and Pecorino are not vegetarian cheeses due to them being produced with animal rennet.
That is very well said. I did quite some research myself, and even vegetarians do not consume things that have dairy in them. Sadly there are no better alternatives in dairy for vegetarians or vegans. This may be the closest we'll ever get. What do you think?
I like watching Molly, she's sincere in her dishes and you can tell she loves what she's doing. Lately I've noticed a lot of people overusing garlic. I love garlic but it's so overwhelming and I chop mine using an Alligator Garlic chopper which makes a tiny dice because people tell me they don't like chomping into a chunk of garlic, and yes, that's true because I don't either. Sometimes depending on the dish I'll just use a garlic-infused extra virgin olive oil .
I would love for Vincenco to try and recreate some of the "worse" Carbonara to see how good or awful the really are
I just don't want to waste food hahahah
I don't think Vincenzo will survive that
@@vincenzosplateyes but that would be amazing lol! If you can't eat it you can give it to the dogs 😂❤
Mention that Vincenzo maybe is a vampire, no garlic in his pasta. Hehe😂.
Also I love how Vincenzo roasted the guy who drank water for pasta water
Vincenzo- there are some places where you cannot order things online! I live in the Osa Peninsula, and we can't get deliveries because we don't even have a postman nor street names! lol. I know this is a very specific situation- but most of the time I can't even buy Bacon from our local store- let alone pancetta or guanciale! Having said that, I did just get an entire pig's head from one of my neighbors so I am going to do a kind of crazy experiment and try and make guanciale from fresh!!! I'll let you know how it goes if you are interested!
Oh I'm invested, please do let me know how it all goes!
the thing is that there might be no such thing as "vegetarian carbonara", because neither pecorino, nor parmesan are vegetarian. you can find vegetarian substitutes, but I believe by law they cannot be called parmesan or pecorino.
That's correct!
😂😂 omg you crack me up in this video. For me, parsley for color. Not so much for taste. Mostly to brighten a boring looking food. Towards the end so it’s bright. I always put meat in but I always put a little parsley 😅
Ahah happy to hear that!
That is such a good point. That many shallots and 6 cloves of garlic will overpower the mushrooms.
I would like to see you do a video where you make it exactly as she does and make yours and have random people taste and see which they prefer
I'll definitely add this to my list.
I have been using a fatty cured pork that hasn't been smoked for my carbonara. I believe that is pretty accessible for anyone to make carbonara. Happy medium of all the options.
That's a good idea, I think way better option than Bacon. What do you think?
@@vincenzosplate yes. Bacon doesn’t work for carbonara.
I love the fact you used Dracula Dead and Loving It references in your video!!! 😂😂😂😂😂😂😂 0:16 7:18
Ahahha that's for the garlic 😂😂😂😂
@@vincenzosplate For garlic in this dish - 7:21
Good react from vincent.
Numeroo uuuunnoooooooo ☺😉👍👍👍👍👍👍👍
Hahaeeee uncle roger
Ahahha grazie my friend!!
Hey, Vincenzo! I've been experimenting a little with a carbonara and I'd like to ask for your opinion. I've been trying a few different cheese combinations and I've found one that I really like, but I don't know if that is dishonoring the carbonara. So I use 50% Pecorino Romano, 25% Parmigiano Reggiano, and 25% Grana Padano - all of them the real deal bought at an Italian deli store here in my city. What's your opinion on a cheese combination like that?
I want to see Molly's Reaction to this video.
Ahahha I'd love to see it too
So goood!! 😘😘🍷
SIX cL0TheS of gArLiC!!!
😅😅
Hahahahaha 😂 the guy in the suite comes to have Mushroom Cabarnara 🍄
He wanted to have a spoon of that.
parsley gives the dish color when serving it at a restaurant so that it doesn't look boring.
Yeah but it changes the flavor of the dish, chefs should focus on that
This.... this is what they like to cram down your throat at culinary school
@@vincenzosplate so which dishes is parsley a must ?
Question…finding guanciale in my area is extremely difficult. Most of the hog jowls here are smoked. Would you recommend that over a pancetta?
Sure if you can't find guanciale you can go with pancetta!
When guanciale or pancetta aren't available, our next choice is salt pork instead of bacon. Yup. Plain old salt pork.
Oh that's a great choice!
What about carbonara without pasta? I know it won't really be carbonara, but any thoughts about using the same sauce for other dishes? My diet doesn't allow for pasta, rice, or potato, but I can have beans.
This is the first time I heard of this and I haven't tried using the carbonara sauce to any other dishes. You can give that a try and experiment and let's see how it all goes.
look sorry vincenzo, yall italians introduced us americans to garlic and we took it and RAN 🤣🤣🤣
Well, at least we have the first ever in history - shrooms confused, people doing their thing XD
I wouldn't add too much garlic either. The garlic then masks the taste of the mushrooms and duels it with the Parmiggiano. Here in Austria, these ingredients (mushrooms, garlic, onions or shallots and parsley) are put into a stuffed "Waldschnitzel".
This recipe is with pasta too?
I often make procini mushroom carbonara. Made it today actually. I use your recipe for carboanara but change the guianciale to mushrooms. No other change. No garlic, no parsely.
Garlic here in the States is much, much weaker than what you'd get ir grow in Italy. It explains the need for more than the 'normal' amounts.
Really now? That's interesting.
I would try that. It does look delicious.
I think the added parsely would help balance the flavours.
I think so too!
10 to 15 minutes for mushrooms are not enough. 20 minutes minimum. The thing about mushrooms is that they contain a lot of water that they release very slowly and the water inside the mushrooms dilute their flavor. Likewise, adding salt to draw out the water actually helps you get the water to evaporate a bit faster. Therefore, you get the mushrooms to brown faster. The thing is that the browning doesn't happen before the water evaporates either way
Well said, thank you for sharing this with me. I learned a lot as well.
Where do you get your guanciale from here in Australia?
Harris farm in Leichhardt they have guanciale here.
@@vincenzosplate I’ll check out their website for online orders and see if I can get some. Thank you so much!
You only need TWO things at the end:
More black pepper
More pecorino
remove the six cloves of garlic please.
I think the problem with the long pasta.... mushrooms wouldn't stick like guanciale or bacon or something with fat at least not as well.
Good point.
Vincenzo you have no problem adding Oregano to Bolognese Ragu, why is adding parsley to carbonara wrong but you adding oregano is not?
Every chef has their own interpretation and personal touch when it comes to recipes. While oregano in Bolognese is a common variation, the traditional Carbonara recipe does not include parsley. It's all about preserving the authenticity of each dish. 😊🍝
SIX CLOVES OF GARLIC is exactly what I would use.
I assume you love garlic.
Vincenzo do know that only in Italy they make parmigiano lol in America and I guess elsewhere it’s Parmesan we can’t even call it parmigiano lol it’s a protected cheese that’s probably why we say Parmesan because that’s what we know 🤣🤣
Ahahha yeah I'm quite sure the name Parmigiano is under protected trademark
Hollywood always shows Italians chopping garlic for their tomato sauce. I think they are to blame for Americans thinking there has to be a ton of garlic to be authentic Italian food.
I have to agree with you, but I'm glad I was given the opportunity to correct that behaviour. Several people have fully understood when to use garlic and when to avoid garlic in their dishes as a result of the videos I create and teach. It's a long journey, but I'm confident that the learning will never stop.
I want to try making porcini carbonara. (mixing both fresh and dry ones)
Definitely give it a try, let me know how it goes!
I'm barely into this video and can't help but agree with Vincenzo when she removes the mushroom stalks. I always use the stalks, in fact I could go as far as to say that the stalks are my favourite part of the mushroom.
I'm now editing as I go, again I agree with Vincenzo, don't remove the parsley stems, they are packed with flavour. Also I'm guessing she is adding parsley as a garnish at the end more for visual presentation rather than flavour.
Am I the only one who’s amazed how Molly is touching really hot surfaces as if it’s nothing? The moment when she casually holds that Dutch oven that she’d preheated and later holding the measuring cup full of boiling pasta water with both hands and just talking 😮
For sure she's used to all of that.
I did notice that. My wife, who worked 35 years at our local hospital, sterilizing operating equipment, which obviously involves 'heat', at times, can bare handed grab and hold things in a kitchen, that I would never consider doing, and I'm a sailor, with fairly calloused hands. So, yeah.
yea once youve worked in a kitchen for a minute you dont even notice it anymore
By the time she started tearing the parsley I had completely forgotten this was supposed to be a carbonara, so it didn't seem that strange to me.
I honestly thought she was making aglio e olio for some reason.
Yeah, you can use 6 cloves of garlic and 2 shallots if you don't mind dealing with upset stomach for hours.
Great.
many thanks!
23:44 She put the spoon back in !!!
🙈🙈🙈
Respect the process.
I respect her and the process of how she made the dish; as I said, the taste is subjective. If they love it, then that's good.
No you are doing good. Don't listen to those people with no culture telling you you're a food snob. Every country with tasty national food are all "food snobs". You have to be so your food doesn't taste like theirs.
Thank you 🙏
For me, if I want to cook Thai, I will watch a Thai person cook , if I want Chinese , I will watch a Chinese person cook , If I want Italian , I'll watch an Italian cook and so on.
Because parsley works amazing with mushrooms, but I would add it when she sauted mushrooms not at the end.
True
I'm from the north of Europe, and I've been living next door to the forest since childhood. So I like to use rosemary with mushrooms, since it gives me the fragrance and the taste of the forest. And I use parmigiano instead of pecorino just because it's easier to find in the shops up here. It's not traditional, and it's not Italian, but it's my preference. And it's good. No parsley, though. I don't use parsley in anything, except in a herb oil together with other herbs. If I really need something green on top as a garnish then I'd rather use something "bland" that doesn't interfere with the flavours of the dish.
😂over garlic and people in the back comments.
Too much garlic, oh my gosh.
I, too, don't add cheese on any of my pasta until I taste it first. Some dishes already taste good without it. I love my Bolognese sauce, so therefore need to add cheese to it. Each to their own, I say, Ciao 🇦🇺
Thanks for sharing your opinion! I totally agree, each person has their own taste and preferences. 🙌 Have you tried any of my other recipes yet? Let me know what you think! Ciao 🇮🇹
@Vincenzo's Plate si, carbonara was a hit and norma is my hometown dish and went off like a bang 👍 Grazie di cuore Vincenzo, saluti a Suzanne e Sebastian.
Normal Pecorino Toscano wouldn't work because it's a more moist cheese for eating. You'd have to use molto stagionato if you want to grate it finely.
I have lost for words😮, but at least still better than Jamie Oliver chills jam, *emotional damage*😅
Yeah ahahah could be
6 cloves of garlic....even Dracula will tell you 😅
This is the bon appetit test kitchen so those are all chefs working on their own recipes and testing out different recipes in the background. But I don't think she is with the bon appetit test kitchen anymore. I think she left a couple years ago. There was a lot of stuff that happened during COVID that broke up a lot of the the bon appetit chef team.
I believe I would have enjoyed this dish. Vincenzo often comments on the cheese selection. In the US, you'll find cheeses whose names and possibly even their flavors are suggestive of Pecorino Romano or Parmigiano Reggiano, but they are not authentic. Our "parm" is not truly the Parmigiano Reggiano so often praised here. This past week I bought a cheese labelled Romano - it was not made from sheep's milk and was produced thousands of miles from Rome. Not bad, maybe even close to authentic, but I wouldn't know.
It may be because of the availability of the ingredients, as manufacturers often find substitutes for them to cut costs. Buying directly from Italy costs more than what they produce locally in their factories. But it would have been amazing if you could grab the authentic ones too. It would incredibly taste different.
@@vincenzosplate If I were in one of the metropolitan areas, I am sure I could find more authentic ingredients. I'll have to look for some online suppliers to get these authentic experiences,
I have no problem finding blocks of Parmigiano Reggiano, which I grate along with Asiago and Pecorino as I like the blend for my sauces or salads (particularly Asiago); and that is at Kroger, Whole Foods, and/or Sprouts. Cheese labeled just Romano is, as I recall, intended to be similar to Pecorino in terms of taste and saltiness; which it is, but costs less as it is not technically Pecorino.
The chaos of the BA kitchen is part of their kitsch. Please keep the majority of your comments on the technique and not what is going on in the background.
I just can't seem to grasp what's happening behind the scenes. Like, there are so many things going on in the background that some viewers find it difficult to concentrate on the main point of the video. But the next time, I'll try to be less aware of what's going on in the back.