I’m a mom of two little boys and I didn’t grow up cooking and had to teach myself after I got married but watching you has inspired me to share my now love for cooking with my sons so that someday they can be great cooks too.. thanks for inspiring the younger generations and boys to cook!
I think I'd really like to see you go in-depth with the basics in the kitchen. Anywhere from cookware upkeep to the perfect sear. You do a great job of explaining things in detail, but not so much that it confuses people.
@@parkergambol9309 no shit Sherlock, I stated my opinion as well. I can't understand the other side is what I was saying not denying that it's "our opinion".
I love how he says salt your water like the ocean and puts a (what looks like) a little bit of salt And then, he says to put a little salt on wagyu and blankets the whole thing
Puts what looks like a little bit of salt? That was at least 3 to 5 tablespoons of salt, and for pasta that's overkill, for steak its not as bad cause half of it will be cooked off into the pan
nick’s dp: videos every week but nick: i will upload this on monday,this on tuesday,this on wednesday,this on thursday,this on friday,this on saturday and this on sunday there we go
Comment section: “live lobster! **Nick breaks it’s back** WTFFF” Guys that is literally the most tame part, we boil lobsters ALIVE for fucks sake. I’ve seen so many lobsters being boiled alive (as I’m from coastal Newfoundland) and sure, it’s probably painful but it’s worth it for the taste. Also, if you wanna try lobster, don’t get it from a fancy restaurant, don’t get it with steak, don’t get it in a hot mess Of ravioli. Get a fresh live lobster, boil it up and crack that sucker. The meat is all too good with bread
@@mateacs2064 where you from dude? Anywhere where they fish fresh lobsters? You can boil them alive it doesn’t make a difference, plus what’s the point of killing it? You’re just cracking the shell and that can ruin the insides of the body And it’s a more traditional way of cooking them :/
@@mateacs2064 oh and also a lot bacteria is stored in their shells that when killed they get released so it’s better to cook them alive so we don’t get sick.
the egg yolk in the middle and the brown butter the ravioli rests in reminds me of the challenge in master chef season 10 where nick was the team captain.
every time i hear ravioli it reminds me of that episode from spongebob where plankton tries to get the secret formula and him and spongebob sing “ravioli, ravioli, give me the formuoli”
th-cam.com/video/6DbsOZU8mBM/w-d-xo.html
hi
hi
hi
Hi
You have 69 like on this comment lol
"I only get one ravioli!?"
"Yes and it will be three hundered dollars."
💀
😂🙂😉
@liam a man of culture I see
Would it be Raviolum?
lol
Me: Oh wow a live lobster!
Nick: breaks its back
He steamed it first
@@liamskidmore5926 yeah i know just the transition was funny
@@abhijithbalagurusamy4359 lol
Haha lobster go crack
He really said now I break you
This is the calmest Nick video I’ve ever seen lol
Camera man changed, maybe that's why😅
this was 2+ years ago@@akkorimyt
Jesus loves you so much and he is our only hope❤ Please start believing in him before its too late ✝️🙏
@@JesusRosee nah I’m good
@@JesusRoseeI think I’m a tad far gone for Jesus
Its scary how nick is so calm in here
why is he so sad
Yea
Your ride
maybe cuz of lynda
@@user-pd2ee3gw7c
THE END SCREEN IS COVERINGGGGG AHHHHHHHHHHHHHHHHHHHHHH
fake speedruns be like -
Bruh dan
Hi
chilllllllll
Lol
As someone who doesn’t like lobster. This looks so goood
As someone who can’t eat lobster , looks good
Agreed
How can you not like lobster.!!?
@@riskybusiness5921 Not everyone has similar taste buds to you.
Lol
“What a cute lobster, I’ll name him Larry- wait- LARRYY-“
Larry the lobster is ded 😔🦞
I’m a mom of two little boys and I didn’t grow up cooking and had to teach myself after I got married but watching you has inspired me to share my now love for cooking with my sons so that someday they can be great cooks too.. thanks for inspiring the younger generations and boys to cook!
"Aww look at the cute lobster"
*Twists it's spine*
"WHAT THE FUK"
That’s exactly what I thight
I DID THE SAME THING UGH
What spine?
@@chinawall1359 the lobster spine
@@DesignerMetalPants I dont think they have those
No one:
Absolutely no one:
Morgan with a thick Aussie accent: "You nailed it!"
Really wasn’t a thick accent
@@Chickenwithyourverginity Well it's thick enough to me🤷🏻♂️
2 years later, who the f is Morgan
@@sebastianbean8226It's the Aussie guy Nick gave his lobster ravioli to to taste test it
Tbh his accent is accurate (I’m from australia)
THE HAIR! AHHHH looks good
Nick is probably the most positive cook ever and he has good content.
Who else still misses Larry the Lobster
poor larry
yeah bro it’s been too long without him 😭
Well... there's still Leon the lobster! 🙈
The egg in the middle reminds me of master chef
nick is getting inspire from the time he was in master chef
Did anyone else notice Nick had on BLACK shorts when he did the knife drop but WHITE shorts when he made the lobster ravioli!? 🤨🙋🏼♀️
Lol, just reallized it after watching again.
Most are here for the cooking ☺️
@@koyokoyo9768 😂 that's true
That was apron, not white shorts....
yes i did sus
That was the most gentle knife throw could ever hope to see
Why does nick sound so calm
Your breakdown technique is amazing!! So satisfying.
that egg crack was so satisfying 0:05
@Joshua Roehl banger song
I think I'd really like to see you go in-depth with the basics in the kitchen. Anywhere from cookware upkeep to the perfect sear. You do a great job of explaining things in detail, but not so much that it confuses people.
Nick makes my day evrytime i see his vids
he’s so satisfying and relaxing to watch compared to some of the other youtubers
0:03 I love how he was like
ALL PURRS FLOUR 😂😂
I don’t even like lobster but I would deffo try that, that shi looks bussin
Bruh u dont have any lobster
@@ViralWaveTH-cam lmao
Wtf is bussin?
You talk like a 6
I always watch your videos when I see one I’m like oh I’m going to watch that guy!
God damn I love the simplicity of these videos. No stupid music, no stupid reactions, just good ingredients and good technique. That’s all you need.
Imagine how many holes he has on his cutting board
It's annoying tbh idk why people like it
Is ate opinion
*our
@@parkergambol9309 no shit Sherlock, I stated my opinion as well. I can't understand the other side is what I was saying not denying that it's "our opinion".
I know I’m sorry about that I just don’t like hate and I don’t mean to say you’re comment was hate
No one:
Literally no one:
Joey: "I sAiD lObStEr RaVioLi"
Nick is like if Josh Allen became a chef
Please make this for me, I love Ravioli and Lobster, easily my two favorite foods
I love how he says salt your water like the ocean and puts a (what looks like) a little bit of salt
And then, he says to put a little salt on wagyu and blankets the whole thing
Puts what looks like a little bit of salt? That was at least 3 to 5 tablespoons of salt, and for pasta that's overkill, for steak its not as bad cause half of it will be cooked off into the pan
@@lightbearer1550 okay and
@@tbbt1215 fym okay and, im telling you the points of salt which seem to confuse you
@@lightbearer1550 ah I see now, thanks for the information!
the added egg yolk is brilliant!! Love it!!
This looks like the ravioli meal you had to learn to make in MasterChef!
You good Nick? Sounded like you were having a tough time saying "All Purpose" at the beginning
I realized that too
Same. Hope he's ok
should have used potato starch smh
Rip 👐👐
Bruh he's good, he doesn't have to be over enthusiastic in every video.
There was a pasta episode in Masterchef today and my man Nick just showing them how it's done
Anytime Nick does anything related to ravioli, he always uses a variation of that recipe he learned from Joe while on Masterchef.
Bruh I was laughing at how the lobster was cracking up at the joke
I don’t know if this is a very common Italian technique, but I feel like he had some inspiration from Joe’s restaurant and executed it beautifully.
Everyone : talking about the lobster ravioli and nick
Me : damn how is he holding so much salt in his hands
0:34
It’s not that’s much
@@erinmcgee1821 for me it is cuz i cant hold that much salt in my hands but yeah lets not start an argument about holding salt in your hands lol
@@lovelyrxse9457 yeah because that’s just dumb
@@erinmcgee1821 yeah
‘Didn’t you hear me the first time, LOBSTER RAVIOLI!!!’
-Joey
his voice has mellowed after lynga passed we all miss u lynga
this was 3 years ago.
This is from 3 years ago?
I love how the cheese curls up and starts to melt like butter!
Literally Nick everytime he cooks:
YEETs knife
nick’s dp: videos every week
but nick: i will upload this on monday,this on tuesday,this on wednesday,this on thursday,this on friday,this on saturday and this on sunday there we go
He probably means long videos these are shorts only
“Ima send this off to Australia”
“YIPPEEEEEEEE FOOOD”
Some one else appears
💀
They made it on master chef season 10 too 😊😊
Comment section: “live lobster! **Nick breaks it’s back** WTFFF”
Guys that is literally the most tame part, we boil lobsters ALIVE for fucks sake. I’ve seen so many lobsters being boiled alive (as I’m from coastal Newfoundland) and sure, it’s probably painful but it’s worth it for the taste.
Also, if you wanna try lobster, don’t get it from a fancy restaurant, don’t get it with steak, don’t get it in a hot mess Of ravioli. Get a fresh live lobster, boil it up and crack that sucker. The meat is all too good with bread
couldn’t have said it better hopefully more people see this
Yeah and those comments are very overrated.
You arent actually supposed to boil it alive you are meant to kill it right before you boil it tf
@@mateacs2064 where you from dude? Anywhere where they fish fresh lobsters? You can boil them alive it doesn’t make a difference, plus what’s the point of killing it? You’re just cracking the shell and that can ruin the insides of the body
And it’s a more traditional way of cooking them :/
@@mateacs2064 oh and also a lot bacteria is stored in their shells that when killed they get released so it’s better to cook them alive so we don’t get sick.
Wait a minute, that’s the guy who went on shark tank Australia. He opened his own restaurant called bistro Morgan when he was only 18-19 years old.
i feel need to go there 😂 just because my name is morgan-
Looks amazing!
You should make something with an ostrich egg
Lobster: “Tell.. my wife and kids.. I love them..”
The difference is just crazy,, bro sounds and looks more happier now.
2 years can do alot 😂
The sound of the lobster cracking sounds like bones cracking in mortal kombat
When you opened the lobster... It sounds like a chiropractic adjustment... :DDDD
Will you remember my when you get famous? 🥺
It’s giving Master Chef Season 10❤❤❤
Ima be real nick doesn’t get enough love.
Back in the days when nick used to be calm.
sending it to australia be like:
💁🏼♂️ 🍱 🏃🏻♂️💨💨💨💨💨
That lobster is so cute
*jump cut to it being cooked and nick literally scooping its tail out of its shell*
BRO I LOVE UR FOODS SOO MUCH
Well looks like the cutting table didnt get abused hard today
Sometimes I think Nick just makes himself a simple sandwich due to consuming all these fancy foods 😂
That lobster got the average chiropractor experience
This recipe is outstanding, It was a big hit with guest. Thank you so much for sharing !!!
💖👍❤
I think most of the viewers are students like me 💖
That knife drop was beautiful
You have to make tortellini sometime it’s so good
*I invite everyone for quran recitation thank you* 💔💔🌷🌹🙏🙏🙏❤❤
im christian but i support you guys
No
It’s crazy seeing how Nick has changed in the last 2 years
The lobster: “where am I?”
The guy: “about to be in heaven
I remember Gordon Ramsay making Lobster Ravioli back when he was just an assistant Chef.
Morgan reminds of a character from a puppet-like cartoon!
the egg yolk in the middle and the brown butter the ravioli rests in reminds me of the challenge in master chef season 10 where nick was the team captain.
Imagine your at a restaurant and you order “lobster ravioli” and when it comes out, it is one ravioli
Title: "Lobster"
Larry the Lobster: "ah sht here we go again."
U made this in master chefs! I remember you were picked to go to one of the judges restaurants! And you said ur hand hurled from taking notes 😅
this man is making every marine species go extinct fr
Morgans voice killed me with that aussie accent 😘
Even AZ a vegetarian this looks good
You should try this again but try cured egg yolks and see if it changes the taste at all
His cooking is also good and his face too😏😏
This is a dish you had to make in a team challenge on MasterChef!
You should do lobster and crab shell cracking asmr
I enjoyed the soft voice
That knife drop was cleannnnnnn😂😂😂😂❤❤
bro nick not saying manny just hurts
every time i hear ravioli it reminds me of that episode from spongebob where plankton tries to get the secret formula and him and spongebob sing
“ravioli, ravioli, give me the formuoli”
Nick, were you okay during this? You sounded a bit sad.
Damn. One second lobster alive and kickin, next second you're breaking his body apart with your bare hands. Brutal!
anybody else love the calming voice my mans has while hes cooking and then got totally thrown off by mr aussie
Your videos literraly make me starve after having my food
You can for sure join the master chef
Table spoon of oil “pours it out of the bottle strait into the bowl” me *bruh 😂
Can I mention how he normally sounds so hyped but today he was so depressed
That looks delicious 😋
idk why but why does he sound more sad than he does in the others
Made this for the family they were in awe thx