Killer Spaghetti | Anything With Alvin
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- เผยแพร่เมื่อ 26 ก.ย. 2024
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Inspired by: • Fried Killer Spaghetti...
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I love the recurring theme in these pop sensation kinds of foods, where the chef thinks the customer is an idiot, screws up a dish, serves it anyway, and it turns out to be better than what the chef considers to be gourmet.
Professional chefs are an interesting mix of highly skilled, and no idea what the heck they're doing.
Food *is* a science
@@dejaypage1575 Cooking is an art, baking is a science
@@M_S_Blanc both are arts and sciences
Cooking is both a science and an art... Kinda like other arts tbh.
Alvin just comes in to make food for everyone
Makes lunch for the crew and turns it into a video
And we love that!
Our dude needs a bigger pan.
he needs pots...
...or you could just brake those spaghetti 😈
@@Noname-m7q8w Stop.
@@Noname-m7q8w YOU JUST MADE AN ENEMY FOR LIFE!!!
@@Noname-m7q8w are you trying to make enemies? Because this is how you make enemies.
Also it's "break" not "brake".
the reason alvin stuck with your audience and not those other people is because it's filmed and narrated the exact same way.
and the fact that alvin already had some degree of fame, nearly 1.5 million subs with 12 videos
His videos used to be asmr.. not even close to the exact same way. Babish did us a disservice by pulling him from his channel imo.
@@Wi_Yeti_Officiali think it’s moreso alvin probably wants to do other things. He appeared on other channels and did some documentary style stuff as well. I think his versatility is great. I do want more asmr tho
He also has a rich butter voice just like Babish. So we don't miss him as much.
Isn’t Alvin the guy the used to do the anime meal things
They made food that I already know how to do. This is the pinnacle of my cooking career.
I can't wait for the day Alvin makes an Anything-episode based on a Binging-episode
BCU meta?
Bingeception.
Ooh Botched by Babish, but with Alvin? I'm intrigued.
Alvin: Use San Marzano tomatoes if you can find the real ones
Also Alvin: Opens two cans of fake US-grown San Marzanos
This basically looks like when I pan reheat spaghetti (with sauce) and let it go for too long - Delicious
They should be "al dente" anyway, actually. If you have leftover spaghetti, use them for a really southern italian omelette 😁
Same thoughts here.
My brother and I really dig tater tots but the greasy ones not so much. One day my brother decided to bake them in the toaster oven. He forgot the tots. 40 minutes later he remembered the tots. We tasted the tots. Eureka…40 minutes is the key.
Spaghetti all'assassina is a traditional dish of the Southern Italian region of Apulia, where I come from, and it's one of my favourites.
All'assassina is from tuscany not apulia
@@sogen7967 It's literally from Bari, man, the regional capital of Apulia. Then again, Tuscany quite literally buys olives and grapes from Apulia to make "Tuscanian" wine and oil.
@@sogen7967 Nope
Its not even that old of a dish... you italians love to argue like this was made ages ago but the creator of this dish is alive and recheable...
@@alonsonavarro3011 where did we argue this was made ages ago? it's known here that this is a pretty recent dish
I remember subbing back when this channel was called "Binging with Babish." Made a few dishes from here too
weird comment
mozzarella pearls are the real italian boba
Assassin Spaghetti? That sounds like a food that you'd find in a comic book.
I think Assassin's Spaghetti was a Ranma 1/2 Anything-Goes Martial Art technique
Or an anime/manga.
@@thecactusman17 Isn't that the Chilled Chinese Noodles that send people to the river Styx?
Real ones remember when our TH-cam Uncle Adam Ragusea did this
Ah semi retired uncle
I did this recipe a while ago because of Food Wishes. Glad you see it here too!
@@NerdyMusicChef now chef John, that is a true youtube uncle
Babish did this dish for another channel as part of a collab recently... can't remember which one though
EDIT: Found it. This was for the Heat Eaters series on First We Feast
It's where I learnt to make my most frequent Italian dish for lunch.
Can we get Alvin to do his 150 hour cake? It'd be really awesome to have that recipe.
When I make this dish, I prefer the strategy of mixing the water into the tomato sauce. I just use a chunky can of tomato cubes, or pureed tomato with the same amount of water. With a side of charred and quick pickled serrano peppers, the acidity helps balance the hearty charred pasta cus the sauce gets pretty sweet when you let it fry between adding more saucewater
ragusea..?
@@teachunks2202 No, he doesn't make enough ragu to have a ragu sea. It's more of a ragupond.
I saw another chef make a dish similar to this.. I think what he ended up doing was multiple iterations of adding sauce to the pasta, and letting it reduce.. Adding more sauce, let it reduce, add more sauce, let it reduce.. etc.
Because that's how you actually make it. Similar to risotto
It’s weird he added water when most recipes of this dish rarely add water
Alternatively, heat some butter in a pan, heat until melted and sizzling, and plop in some leftover pasta. Fry and crisp slightly.
This reminds me of when you were doing a lot of Food Wars dishes. I've watched you make the whole thing and i'm still completely amazed at the end.
From all the Anything with Alvin this is the first one that I can actually recreate. Thank you!!!
*paywalls recipes*
you were suppose to bring balance to the force not destroy it...
Adam ragusea's recipe is way better
I made this a couple of years ago and added fried sausage and onions just when it was about done, which wasn't something it needed but it worked quite well
in mexico we have sopa de fideo seco (dry short noodle soup) which is basically the same, except for the salsa, which we use any typical Mexican home made salsa. The steps are basically the same
This is exactly what I was thinking of
Essentially the fried spaghetti I grew up with! 😍 We made it with leftover Sunday dinner spaghetti.
This reminds me of a side dish that my mom learned from when she lived in Mexico City. She used elbow macaroni with onion and green peppers with chipotle chili instead of pepper flakes.
I like Alvin but I kinda wish babish would do more eppisodes.
starting to feel like this youtube channel belongs to alvin at this point
This may as well just be Alvin’s channel by this point.
When are you going to make Dungeon Meshi food I need to see that
Alvin is one of the few TH-cam cooks I don't crank up the speed to watch cause his narration is so mellow.
I saw the video he based this on a while ago and after making a few times (just using jarred sauce) I realized its both faster, fewer pots/pans and is tastier than regular spaghetti and sauce
Alvin this is easily your best video by far! You just seem really at ease and your commentary was really engaging, so keep this up!
Can someone tell me why theres basically no more babish videos? I mean alvin basically took over, first anime with alvin, then arcade with alvin, now anything with alvin. Not hating, just wanna know
... how are there no more babish videos? he's the primary guy in 2 out of the last 4, like what are you talking about.
I always make this with grilled chicken on evenings when im too lazy to boil water and wash anohter pan. (Even tho cooking in the sauce feels like its takes longer than if I just boiled water and washed an extra pan)
I make pasta in a similar method for myself from time to time but not the toasting before hand i will be giving that a shot this weekend this looks incredible.
0:07 GENERAL KENOBI!!!
This is where the fun begins!
I can see it getting it's name from some grandmother who was entirely disgusted and told the inventor that they killed the spaghetti
The fact that everyone was eating from different plates at the end and THEN some genius decided to take some from the pan with his fork without the plate even being finished really triggered me
Not for nothing, but this is becoming the "Alvin Culinary Universe..."
Basically No Babish.
It does really feel like Babish is significantly scalling back
@@Jake_AC that's because he is, because he overworked himself, and needed to scale back to preserve his well-being.
Idk alvin could be better at the voiceover stuff. Im pretty sure most youtubers struggle with the voiceover stuff and it could take them a while.
I can just see it now, 100 hours of spaghetti assasina
As someone to whom cheese is culinary kryptonite, I'm delighted to see a pasta dish that isn't buried in reggiano. 🙂
Bad idea to put your recipes behind a paywall. There are no shortage of cooks on TH-cam and they have no problem with giving out recipes.
and yet, here you are. on this channel. whining about it.
He also has priced it super low, I feel his attempts are to block access to AI softwares.
I want more 'old school' BWB episodes 😢
The technique is very reminiscent of ‘sopa seca de fideo,’ a classic way to prepare pasta in Mexican cooking
Actually really like the Ragusea version of this recipe. Not traditional at all, but it's nice and fresh and bright tasting. Love the jalapeno. And it's quite a bit cheaper as you just need grape/cherry tomatoes instead of san Marzano, which are pretty expensive here
Looks great! I'll try this one out when my wife is out of town for myself haha!
Tomato sauce so it mixes with the garlic and pepper flakes, then the spaghetti. Add water and then tomato pasta together. Then add it to the spaghetti letting it get burnt.
Paywalling all your recipes? More videos from collaborators than Babish? This channel is dead.
So it’s like an Italian yakisoba? A fried noodles dish with a dark, salty and spicy sauce enveloping every bit of it?
Eh, no. The unique part is that it's not boiled and then later stir fried in a separate sauce with toppings like yakisoba is, but it is first fried raw and then gradually cooked in a tomato broth that becomes the sauce. Not really similar. Yakisoba is also not spicy - the opposite in fact, it's quite sweet.
@@syhwang5396 I think I ate a chili oil yakisoba then. Super spicy!
This actually kind of reminds me of a family recipe(from the Mexican side). We just call it fideo. It's the more dry version, not the soup one. That dish is a bit different the pasta is broken up. It also doesn't have garlic, at least not in my familys version.
Second video in a row by Alvin right after I see Guga make the same dish.
Coincidence? Inspiration? Mimicry? I don't know, but I find it funny.😆
Killer spaghetti sounds like an enemy Stand.
Mexican sopa de fideo is madre in a similar way! We usually brown the pasta with some vegetable cooking oil and then, add chicken stock or water, tomato puree and all of the seasonings. It is really delicious.
From what I saw on Food Wishes - the moment when the tomato sauce starts to be getting dry you are supposed to add more tomato sauce, not water. Sauce also I think is supposed to be more on a "runny" side, almost like tomato broth kinda of deal. The entire point is to let pasta soak up as much of that tomato flavor as possible.
Any Sporkful listeners here? I feel like I could teach Alvin all about Assassina because of that show haha
Chef John has a fantastic French Fries All’Assassina recipe, very worth trying
Anything With Alvin "Go Ahead" Count:
Only 2 "go ahead"s today (0.22 "go ahead"s per minute).
Dude why are you paywalling all of your recipes?
This reminds me of a dish here in Peru, called "Sopa Seca" ("Dry soup")
Adding chorizo to mine when I make it 😊
My olive oil doesn't usually have stems in it like yours. Whenever I buy stuff that's full of stems or seeds, i usually spend a bit more time breaking it up or like get a grinder or something. Maybe that will help.
1:01 Futurecanoe cameo
Alvin is hard carrying the channel at this point
"Every individual pasta strand"..... Spagheto, spagheto is the singular form you were looking for.
I want more Football Fusion and Kendall Combines, please.
Something to consider. Looked like your pasta and pan had a tight fit in the pan, might want to consider using a bigger pan so there's room for you to flip the pasta or if you can't find a bigger pan do what Adam Ragusea and snap the pasta in half so they do have room. Also if you have to add water then sauce is too thick. Might want to thin the sauce out with water when you make it. From the recipe I was given, the sauce should have a soup-like consistency and should not be as thick as normal pasta sauce.
snap the pasta in half YOUR MOTHER
Closest we’re getting to a Adam Ragusea collab
Great recipe! Lemme just get it from your websi- Oh wait... nevermind.
hope alvin is getting paid for all the work he does to keep this a cooking channel
I gotta watch Part 5 again
Watching someone pour hot oil into a plastic container.
Can you make Muriel's macaroni and cheese from courage the currently dog?
"We listened to your feedback about what you want from the website-" *locks it behind a paywall anyway*
I do wonder when that one Adrian guy will come back to do his own show.
That’s like 4 HEADS of garlic… not 4 cloves 1:14
This dish was invented by noted culinarian Ezio Auditore, hence the name.
He invented Lattes, I'd trust his culinary senses
Welp. I know what I’m having for dinner tonight. Ty
Be careful, that's killer pasta
can u do some high protein meal prep ideas
Just made this and it’s amazing
"This dish is so spicy it might unalive you!"
"This review was written by an English tourist, wasn't it?"
You guys should make Moxxies Coffee order from Helluva Boss.
Since I'm not seeing it mentioned in the comments, I just want to point out that the tomatoes shown here are not San Marzano Tomatoes, but San Merican Tomatoes, a company whose branding is built around trying to fool people into thinking they are San Marzano.
Am I tripping or didn't they already do this? I feel like I'm certain we have. Is it a re-upload?
Hey Babish are you going to do a Cartman’s Cereal bomb from South Park? 😂
This recipe looks very tasty and incredible presentation perfect videos. Keep sharing always
👌
Hey, just so everyone knows Babish is locking all of his recipes behind a $1 a month paywall. This is where I say goodbye to a beloved TH-camr I have been watching for 6 years. Babish, I bought your first cookbook and a set of your knives but I will not be giving you anymore money. ✌️
Imagine not being able to pay a dollar a month
that is ingenious; treating pasta to the same caramelisation as meats and risotto! and cooking it in the sauce too -- all classic techniques, but those i'd never have thought of applying to such a dish. thanks so much for the video Alvin, i wouldn't have ever known about spaghetti all''assassina otherwise 🍝🔪❤
Alvin always spillin'
"Like a tomato punched you in the face and took your lunch money but you liked it for some reason"
Seen chef jon make this already just here for more Alvin.
Why are all of the recipes behind a paywall now?
In this age of inflation, you think people have money to spare?
I like to roast some tomatoes, onion and garlic in the oven. Mix them in a mixer with water and use that as my sauce base.
I just met you and I am falling in love with the food and your voice! ♥
Seems like an interesting pasta dish, will give it a try
I tried the method with the confit garlic oil, and it kinda burned faster than the pasta was browning. Maybe i didn't emulsify enough, but I'm not really sure why it came out differently 🤔
I really preffered the old page which was free.
I wanna try this but I don't own an immersion blender. Wonder how much I could simplify it.
Italy got tomatoes from Spain, Spain got tomatoes from the Aztecs. Meaning 🍅 did not originate from Italy.
Put a cake decoration turn table underneath the plate when plating, easier to turn
I was wondering when they were going to do this, it's been all over my feeds on TH-cam from other Chefs
You hand crush the tomatoes to remove the stems. It can throw the texture off