I’m 56 and started watching cooking shows in the 80s as well as having a large cookbook collection, but between you and Eva (and Harper😉) I’ve learned so much more than I’ve ever seen on American TV. ❤
As long as you take your Italian cooking tips from Vincenzo, Pasta Grammar, and Italians like me. Food for us is sacred. When authentic, Italian recipes are ruined, it is offensive to us.
Are you me? 😂 I also started watching cooking shows in the 80s and have a large cookbook collection 😂💜 Vincenzo is my favorite Italian chef to watch! I'm such a different cook now than I was when I was young. Not because I wasn't a good cook (I apprenticed to a German chef when I was young, and my mom was a chef), but because I have access to so many more ingredients and information now. I like to challenge myself to make certain dishes or make a recipe the best it can be, and now I try to master the more important dishes in cuisines from around the world. I'm just chatting, it's rare I see someone like myself as far as cooking goes, sorry for the ramble. 😅
@@beardoodle9835 👋🏻 Lol. I love to cook when I can. I found Vincenzo through Pasta Grammar and love the recipes and techniques so much. Now, looking back at the Italian recipes in my cookbooks, I can see the mistakes. VP definitely needs a TV show! And cookbook series. 👍🏻
Also, Mario got sued for…you know… not trusted in cooking, not trusted as a guy. You, however, Don Vincenzo, are a well trusted family man and Italian food ambassador! Grazie mille!!! 🇮🇹
This is my favourite sort of Vincenzo video. When you're about to explode! Lots of swearing (but still monetized - because it's in Italian). Love it love it love it. Are you really that angry? Its only an American making pasta. Noodles is pasta but from the German root "nudeln". English can be confusing. But please keep making these sorts of videos. It would be interesting if you tried following the video recipe the way they cooked it. Like Uncle Roger using chili jam. Happy New Year Vincenzo to you and your family!
I appreciate your support and trust. I believe that it's important to be passionate about something, and I am passionate about Italian cuisine. I love the flavors, the history, and the culture of Italian food.
Visited Italy for the first time ever this summer. Let me say, you guys really know how to eat! My goodness. Can't wait to go back. Been making Vincenzo's meatballs every week and it never gets old. These reaction videos are hilarious, but also learning a lot.
You’re always 💯 right that’s why I love your videos so much. That and I learn so many things from you! Thank you for making a channel and sharing your genius! 💚🤍❤️
I was used to my mothers spaghetti..... spaghetti (no egg spaghetti) some beef and a can of sauce..... i loved it... 😂😂😂 untill i tryed some of your recipes.... 🤤🤤🤤 i already coocked your carbonara, putanesca (my favorite !!!) and pasta pasta aglio olio.... loved them all !!! And tommorow is my day of and i'm going to try your braised beef..... can't wait 😊😊 keep up the good work !!!
Please continue protect Italian recipes. Love so much when you switch between English and italiano with a little bit of bestemia🤌 between it.😂 ❤ Vincenzo's Plate 4 ever ❤
Excuse Me??? Protect all Different Nationalities, Race Creed and Different Family Recipes Im German and my Dear Grandma made the Best Crepe Suzettes! In My Opinion:) Buit Im also Shure Other Grandmas, Made them Differently, And Were Just if Not Better Than my Grandmas Recipe !! 100 % Respect
@@mattpryor-c2v your German? Kein Problem. Es ist ein gewaltiger Unterschied wenn man Rezepte variiert. Stimmt und ist Geschmackssache. Wenn man aber wie hier, Zutaten hinzufügt die einfach nicht ins original Rezept gehören" weil sich Tomaten und Muscheln nicht vertragen " und schon damit falsch anfängt zuerst die Nudeln aufsetzt Damit sie am Schluss zerkocht sind , dann sollte man auf eine kulinarische "misshandlung" aufmerksam machen und ja auch dadurch die traditionellen original Rezepte schützen. Ich bestelle in Köln auch kein Altbier, sondern Kölsch!
You're very welcome! 🙌 It's fantastic to hear that you're learning and enjoying the culinary journey. Keep embracing those Italian flavors and keep those questions and comments coming! 🇮🇹👨🍳📚
Vincenzo! Thank you for your channel. I have made at least a dozen of your recipes. Your meatballs have become a staple in my house. Hello from Canada 🇨🇦 🤘🏼😎
Hey Vincenzo, I am a new subscriber & love your content. I love to cook all sorts of food, especially Italian & your channel is simply the best, thank you for all the lessons about life, authenticity of the recipes, & being an inspiration to others. I’ll be making your pasta dishes soon!
It's awesome having watched this dude mario on TV thinking oh wow he knows what's up back in the day Now we get to see another perspective and it is so good to see it from this angle❤
Thanks for your critique Vincenzo, so much passion and wisdom as have come to expect, your dishes look so much more delicious 😊 Also thanks for calling out Woolworth’s poorly (wrongly) labeled ‘penne’ home brand pasta, I’m so glad you reacted to this mistake?? misinformation? Woollies Quality control and marketing departments obviously were not talking that day 😂
Grazie mille for the kind words! 🙏🇮🇹 Passion and wisdom are the secret ingredients! 😉 And oh, those pesky pasta mishaps! 🍝🤦♂️ Let's keep spreading the truth about authentic Italian fare. Buon appetito with those delectable dishes! 👨🍳😄
This is my Italian American's husband's favorite dish. I was shocked at how Mario prepared it.He lost me when he said the pasta was the star..I have learned so much from your channel. :) 😁
Grazie mille! 😄👏 Pasta's the stage, the seafood's the star in our Italian kitchen! 🍝🦐 Keep discovering the magic of authentic flavors. Buon appetito! 🇮🇹❤️👨🍳
You need to look at it differently. Pasta is the star of the dish. How many Italian dishes can you think of that have clams? How many Italian dishes can you think of that have PASTA? Pasta is always the star of Italian cooking.
@@jw0763 Well, then you can say that the star of Eastern European cousines is potato and rice / noodle for Asian cousines. Nah, I like how Vincenzo put it, pasta is the stage, pasta is there to make you full after a meal but the experience comes always from the sauce.
Yes Vincenzo we have clams in America -- on all 3 coasts. East coast, west coast and gulf coast. The best ones in my opinion can be found in the Chesapeake Bay (more famous for its blue crabs) near Philadelphia and Washington D.C. In most Italian restaurants in Philadelphia your favorite dish is on the menu. In New York City in Little Italy on Mulberry Street one of the most famous restaurants is Umberto's Clam House. I think it is closed today, but it was open for many many decades.
Thank you so much for your kind words! 😄 I'm glad you're enjoying the videos and finding some humor in them. Cooking should always be a joyous and entertaining experience. Keep watching, cooking, and having fun in the kitchen! 👨🍳🎉🍽️
My favorite dish in the entire world and watching him make it was horrific. You're in America Mario! We have amazing clams here. Alaskan and New England claims are fantastic. No need to get them from out of the country. Fresh and simple is always best, especially with seafood. I also would never put tomatoes anywhere near my clams. That pasta looks hard and flavorless. ❤ you're reaction and couldn't agree with it more.
I watched Mario when I was younger. I thought he maklde real Italian food only because I didn't know better. Keep doing you my friend. I've learned so much about Italian food these past few years!
Ah, nostalgia alert! Mario's classic recipes might have led you astray, but hey, we all grow wiser with time. 🧐🍝 It's awesome that you've been diving into the real Italian culinary world through my channel. Keep the culinary journey alive! 🇮🇹👨🍳
Absolutely, food is a journey down memory lane! 🚗🍝💫 Those nostalgic flavors make every dish special. Let's keep sharing those heartwarming recipes! ❤️👨🍳🇮🇹
Well done Vincenzo! you are protectin the Italian heritage, it is best to keep straightening out these chefs entertainers that cut corners and bastardize the processes of the authentic recipes.
Grazie mille! 🙏🇮🇹 Protecting the authentic Italian heritage is our mission! Let's keep those culinary corners uncut and recipes unbastardized! Your support means the world. 👨🍳🥰
Ciao, Florence-bound foodie! 🇮🇹🍝 Prepare for a feast of flavors and culture. Buon viaggio and enjoy every delicious moment of your culinary adventure! 👨🍳🥂🍕
I made a nice pasta today inspired by you. First i put crushed sicillian pistachio nuts and a little chili in a pan with medium hot extra virgin olive oil. When they began to get a little color and smelled delicious i poured 2 dl of sicillian limoncello over it. Mixed 4 eggs with pecorino romana on the side. Pasta into the pan with the nuts and limoncello. Add pastawater to pecorino and stir well. Take the pan off the heat and pour in the creamy cheese. Add a small cup of pastawater and toss and stir toss and stir til its creamy. Break small pieces of mozzarella cheese into the pan and stir it in. Leave it for 30 seconds on low heat. Serve with a pinch of black pepper over it. Maybe not something in your taste but it was delicious.
Haha, "may the vongole rest in peace"! 😂 Grazie for the support! Keep those comments coming, and let's keep sharing the joy of Italian cooking. A presto! 🍝👨🍳🇮🇹
I really agree with your comments Vincenzo. Mario most be famous amoungst people who don't know how to cook. I am so glad my mother taught me to cook since childhood.
Absolutely, learning to cook from a young age is a wonderful skill to have! 🍳👨🍳 It's great to appreciate different chefs and styles, while also having that strong foundation in real cooking. Kudos to your mother for passing down that knowledge! Keep enjoying your culinary journey. 🇮🇹🌟
Vincenzo, I love love love you!!!! Hahah, I know only a few works in Italian, but I know what you said when he added tomatoes! I heard my grandma say that many times to me!
Grazie per la tua recensione Vincenzo! Mario seemed pompous the times I saw him on food network. You gotta be able to take it as well as you dish it out in my opinion. Your defending the process of a very important dish so keep it up 👍 Let’s put it this way: I’m not seeking out any of their cookbooks, only patiently waiting on your book’s release.
I'm right with you sir. Something new in this video: I never thought of cutting boards. I can't remember my mom or grandma ever using them! I paid attention as an infant, it seems. (My favorite toys were the pots & pans! - sorry had to slip it in!) About 20 years ago, I cooked dinner for my wife's side of the family on our beach trip. I. made a baked chicken, that my mom used to make.. (Pretty basic, like you - traditional) Just chicken, bell peppers and mushrooms. Then black olives halfway. It has EVOO, garlic, rosemary, salt & pepper. I know, I know, it's not a traditional Italian recipe. We had a wonderful time; everyone loved the food.. The next day I came down from our room only to see my aunt dumping a can of tomato sauce over my leftover chicken!! I quickly stifled my leap before my head hit the ceiling. The nightmares continue.. Thank you so much. Well done, as always! 💯 (Oh - I'm half Italian, on my mom's side)
I must tell you this. My love for Italian food came from my next door neighbor.When I was a young girl my bedroom window faced the kitchen of Mrs. Sidotti (Rosa). I would sit in my room and smell her “love” pouring our her door. It would make your mouth water smelling it. Her home either smelled like “gravy”, which is what she called sauce or fresh made bread. Thank you so very much for bringing these videos to us with your own special flavor. Thank you for the cooking tips and recipes…. Bless you
What a heartwarming story! 💕 Mrs. Sidotti's kitchen sounds like an Italian haven of love and deliciousness. Your memories are a treasure. Keep spreading those culinary blessings and flavors! 👨🍳🇮🇹🥖
Grazie mille for your kind words and enthusiasm! 😄 Sharing the passion for Italian cuisine and culture is a joy. Buon appetito and may your culinary journey continue to be filled with delicious discoveries and fun! 👨🍳🇮🇹❤️😊
Great video. Since I discovered Vincenzo's channel I have been wondering about these famous Italian American chefs.... I watched the other day a Lidia's Bastianich video for Carbonara and Amatriciana recipes and I was thinking: Would Vincenzo approve this ? Take a look Vincenzo 🔴
My Friend. You did not mention this, but the second he dropped the pasta in the water and it splashed all I could think was: "He is going to rush this." The garlic will be burned, the clams overcooked, the wine gets no time to incorporate. You are very wise, if you ever get clams from Oregon I would love to know what you think.
Mario is in NY I believe. And we have FANTASTIC CLAMS off the coast of the entire northeast. All kinds of varieties. So I have no idea why he used imported clams.
Since so. I am so glad I found your channel. For Italian cooking I loom at your channel and another channel.Buon-A-Pettiti. Lovely ninja. Have you looked at her videos.
I'm thrilled to be your Italian cooking guide! 🍝👨🍳 Buon-A-Pettiti, the lovely ninja, brings more culinary magic. We're all part of this delicious journey together! Let's keep cooking and exploring with great company. 🇮🇹👩🍳📺
A lot of cooking is dumbed down and sped up for the American market .... short pasta is macaroni (especially in NY)... long pasta is noodles (generic term)...most Americans don't like to get granular with cooking terms... and people love to hear you can get dinner on the table in less than 30 minutes... made very popular by a certain someone... I won't name names but it rhymes with Fachel Fay😁... That's why you see him putting everything in the pan at the same time instead of taking time to build flavors the more traditional way... and Mario in his heyday was incredibly popular and famous for a lot of years... thank you for being one of the few who want to keep traditions alive and well respected 😊💙
You've nailed it! 🙌 Cooking terms can be quite the jumble across the pond, and speedy dinners are all the rage. 😉 As for our beloved chef with the rhyming name, I hear you loud and clear! 🤫 Keeping traditions alive and respected is what we're all about! 👨🍳🇮🇹💙
Thank you so much for the kind words and support! 🙏🥰 While I'm not physically there, I'm always here to share Italian cooking tips and inspiration. Let's keep the Italian culinary spirit alive no matter where we are! 👨🍳🇮🇹🌟
Ciao amico ! You are the last line of defence against culinaric bolshevism. 🙂 I agree on cherry tomatoes, especially if you grow your own. Everybody should have a few tomato plants on the balcony or in the garden. So simple, so great the taste.
I'm glad you think my cooking is good! I put a lot of love into it, and I'm always happy to hear that people enjoy my food. I hope you continue to cook Italian food and to enjoy the process. And I hope you continue to share your food with loved ones.
I agree with all of your comments. The tomato with the clams...yuck. The overcooked pasta, the placement on the pasta on the clams without tossing...just yuck!
Ciao Vincenzo! You know I love your videos because I’m like Tom Cruise in the movie "A Few Good Men" : I want the truth! And Mario Batali, Gordon Ramsay, Jamie Oliver, Marco Pierre White, etc. are like Jack Nicholson : “You can’t handle the truth!” Well, thank you for your passion and integrity into putting an end to all this! I’m sure Mr. Ettore Boiardi was a fine gentleman, but it’s time for his spaghetti and meatballs to return to their tin can : We want l’Autentica Cucina Italiana! We want to be Ambassadors too! Grazie mille e buongiorno amico! ✌😁 🇨🇦 ❤ 🇮🇹
Aw, thank you, my friend! 🥰👍 Your support and culinary camaraderie warm my chef's heart! Keep those flavors sizzling and the good vibes rolling! 👨🍳🇮🇹🌟
His recipes in his books usually have more precise instructions that differ from the shows which are constrained by time. I had forgotten how laboratory-like and quiet cooking shows used to be.
True, TV time constraints can alter the cooking show experience. But every medium has its charm. Here's to delicious adventures in the kitchen, however you choose to embark on them! 🍳📺👨🍳
Have any of you ever had dinner at Babbo right off Washington Square Park in NYC up until about 6yrs ago ???? Have you ??? Vincenzo you best worry about those tourist trap restaurants all over Italy south of Roma FIRST, you lecture those “Chefs” b4 you move onto Mario Batali
I travelled across Italy and south of France by car in july, ate quite a few Spaghetti vongole. Never was it served with tomatoe sauce. As always, I have to agree with you, Vicenzo. I'm Austrian and I visited Italy the first time in 1959 at three years old. 😅❤
I am happy to hear that you traveled through Italy and southern France by car in July, and had the opportunity to try different Spaghetti alle vongole. It is a delicious and versatile dish, and can be prepared in many different ways. But the original recipe is always the best!
He was canceled years ago for his actions outside of the kitchen. This video must've been from the 90s. I never really understood why someone who claims to be italian and studied there could mess up such a simple dish. 😮
Looks like he's cooking up drama outside the kitchen too! 🙄🍳 And you're spot on, mastering simple Italian dishes is a must for any true enthusiast! Keep the skepticism alive! 👨🍳🇮🇹
Enzo, you’ll never catch me eating your favorite dish. But I would protect your dish over this monstrosity. I didn’t even feel his love or passion in the video while he was making this dish.
Haha, sounds like Mario's pasta strategy took a detour! 🍔🏞️ But hey, at least his burger flipping skills are on point. Let's stick to our authentic Italian cooking path and leave the fast food adventures to him! 🍝🇮🇹🍔
We do have clams, several varieties in fact. You can find big, small, soft shell, hard shell. They'd be cheaper. I don't eat clams, so as far as the taste goes, I don't know.
Hi chef. Can you explain why the longer-to-cook pasta is better quality? I usually cannot get very good quality pasta in my country. But we do have for example a 3 minute “instant spaghetti” which I never use, and something for example that takes 12-13 minutes… Also, can you explain a bit about fettucine vs linguine vs tagliatelle? I know papardelle and I know spaghetti, but I can’t tell those “in between” sizes apart 😅
Ciao! Longer-cooking pasta often uses durum wheat semolina, resulting in better texture and flavor. Avoid instant versions for an authentic taste. As for "in-between" pasta: Fettuccine: Wide and flat, perfect for creamy sauces. Linguine: Slightly narrower than fettuccine, great for seafood or light sauces. Tagliatelle: Similar to fettuccine, common in Northern Italy. Pair with rich sauces. Pappardelle: Wider, ideal for hearty meat sauces. Now you'll be an expert in pasta distinctions! Buon appetito! 👨🍳🇮🇹🍝
Linguine with white clam sauce is one of my favorites. Just one thing I learned when I was a kid, don't eat it and drink orange juice. Man I got so sick🤮
Linguine with white clam sauce is a classic! 🍝🐚 And oh dear, orange juice with it - a lesson learned the hard way! 🍊🤢 Thanks for sharing your taste adventure, and here's to enjoying your favorite dishes without any unexpected pairings! 🇮🇹👨🍳🌟
Don’t you put wine in the bolognese? After tomato? I know there isn’t much tomato in it, but I’ve seen Italians put a small bit of red wine or white in a tomato sauce, I think it would have been better to use a small bit of tomato, and let it start to burn and maybe deglaze the pan with the wine but idk maybe it’s not common
i was like "ah vincenzo, don't be harsh, maybe he's just doing things very quickly... let's see.." but then yeah, there are a few things not completely wrong, but not exactly right either. it's not wrong to add a few fresh cherry tomatoes, i like it that way too, but i'd never use canned tomatoes, no way. this pasta is my favourite ever too. i like linguine, but i also use spaghetti if i have those in the house. quick stop at the fishmonger on my way from work and back home! wine is probably there, all the other ingredients are basically always there... in sardinia we like to add a little bottarga too, super good traditional regional pasta! i'd eat it every day of the week haha! btw you put the vongole in water and you add salt because otherwise the vongole die. you want the vongole to open and start breathing so they expel the sand, but they can't survive in regular tap water for very long, being sea creatures. how much salt doesn't matter, you just want them to survive for 20 - 40 min, while you taste the wine 😜 the vongola verace is also called arsella in italy, to distinguish them from other varieties. they are not really thriving though, overfishing is taking its toll. my hometown area in sardinia used to literally explode with arselle, when i was a kid, now it's very hard to get a good yield. of course some people fish illegally, despites the regulations and the effort of the local autorities that i have to say is unusually remarkable... it's a shame. and shame to the restaurants that buy illegal fish too! especially the sea urchins! they are killing our beautiful sea! sorry i'm so mad.😅
Other thing is, who uses small pairing knife to cut stuff? Unless you are doing something extremely specific, chef's knife can do it all. Personally I have used only chef's knife and bread knife for last 10 years.
You've got a point! A trusty chef's knife is versatile and can handle a lot. But sometimes, a pairing knife adds that finesse. To each their knife skills! 🍴🔪👨🍳
i am 73 years old this is my favorite pasta dish this guy is making me angry if my Nona was here she would beat him with the pan the pasta is raw the clams are overcooked GARLIC MY LORD HOW MUCH DOES HE HATE HIS PARTNER LOL BRAVO VINCENZO BRAVO
thanks to your shows my enthusiasm in bringing my heritage back to life my nonna could feed 9 kids with love with nothing some of her creations were amazing and so much flavour i still yearn for every day thank you so much
How do we stop these chefs ruining my favorite Italian Dishes?
Relearning and reeducation them
Teaching and Showing them how to do it the correct way
It’s not ruined though. Both versions taste great.
... and at the end, the real horror, a rectangular plate :-)
they didnt ruin it tho just cuz u dont like it
I’m 56 and started watching cooking shows in the 80s as well as having a large cookbook collection, but between you and Eva (and Harper😉) I’ve learned so much more than I’ve ever seen on American TV. ❤
Hi! This really makes me happy! ❤️ knowing people can really learn with my recipes is awesome 🙏🏻❤️ thank you for the support!
As long as you take your Italian cooking tips from Vincenzo, Pasta Grammar, and Italians like me.
Food for us is sacred. When authentic, Italian recipes are ruined, it is offensive to us.
Are you me? 😂 I also started watching cooking shows in the 80s and have a large cookbook collection 😂💜 Vincenzo is my favorite Italian chef to watch!
I'm such a different cook now than I was when I was young. Not because I wasn't a good cook (I apprenticed to a German chef when I was young, and my mom was a chef), but because I have access to so many more ingredients and information now. I like to challenge myself to make certain dishes or make a recipe the best it can be, and now I try to master the more important dishes in cuisines from around the world.
I'm just chatting, it's rare I see someone like myself as far as cooking goes, sorry for the ramble. 😅
@@beardoodle9835 👋🏻 Lol. I love to cook when I can. I found Vincenzo through Pasta Grammar and love the recipes and techniques so much. Now, looking back at the Italian recipes in my cookbooks, I can see the mistakes. VP definitely needs a TV show! And cookbook series. 👍🏻
Also, Mario got sued for…you know… not trusted in cooking, not trusted as a guy.
You, however, Don Vincenzo, are a well trusted family man and Italian food ambassador! Grazie mille!!! 🇮🇹
This is my favourite sort of Vincenzo video. When you're about to explode! Lots of swearing (but still monetized - because it's in Italian). Love it love it love it. Are you really that angry? Its only an American making pasta. Noodles is pasta but from the German root "nudeln". English can be confusing. But please keep making these sorts of videos. It would be interesting if you tried following the video recipe the way they cooked it. Like Uncle Roger using chili jam. Happy New Year Vincenzo to you and your family!
This is why I follow your channel and I've learned so much from you. Greetings from the Netherlands!
Grazie mille! Thrilled to have you cooking along. Sending culinary love to the Netherlands! 🇳🇱🍽️💚
Vincenzo, you have some very strong ideas regarding Italian cuisine. And that is why I love you and trust you. Thanks for being so straight forward.
I appreciate your support and trust. I believe that it's important to be passionate about something, and I am passionate about Italian cuisine. I love the flavors, the history, and the culture of Italian food.
Vincenzo will agree that white wine mingling together with tomato sauce with vongole is not consensual.
Definitely! That’s wrong on so many levels
Well then that makes sense for Me Too Batali
the tomato sauce just gets in there and overpowers the wine against its will.. thats fucked up.
Italians do care about consent. Mario’s confusing them with the French.
Mario batali is known to have issues with consent
Visited Italy for the first time ever this summer. Let me say, you guys really know how to eat! My goodness. Can't wait to go back.
Been making Vincenzo's meatballs every week and it never gets old. These reaction videos are hilarious, but also learning a lot.
You’re always 💯 right that’s why I love your videos so much. That and I learn so many things from you! Thank you for making a channel and sharing your genius! 💚🤍❤️
Vincenzo of course you're the ambassador and I always watch your videos and they help me cook Italian food the way it should be cooked.
I was used to my mothers spaghetti..... spaghetti (no egg spaghetti) some beef and a can of sauce..... i loved it... 😂😂😂 untill i tryed some of your recipes.... 🤤🤤🤤 i already coocked your carbonara, putanesca (my favorite !!!) and pasta pasta aglio olio.... loved them all !!! And tommorow is my day of and i'm going to try your braised beef..... can't wait 😊😊 keep up the good work !!!
Please continue protect Italian recipes.
Love so much when you switch between English and italiano with a little bit of bestemia🤌 between it.😂
❤ Vincenzo's Plate 4 ever ❤
Grazie mille for the love and support! Keeping Italian recipes alive with that spicy bilingual twist. Amore sempre! 🇮🇹🍝❤️
Excuse Me??? Protect all Different Nationalities, Race Creed and Different Family Recipes Im German and my Dear Grandma made the Best Crepe Suzettes! In My Opinion:) Buit Im also Shure Other Grandmas, Made them Differently, And Were Just if Not Better Than my Grandmas Recipe !! 100 % Respect
@@mattpryor-c2v your German?
Kein Problem.
Es ist ein gewaltiger Unterschied wenn man Rezepte variiert. Stimmt und ist Geschmackssache. Wenn man aber wie hier, Zutaten hinzufügt die einfach nicht ins original Rezept gehören" weil sich Tomaten und Muscheln nicht vertragen " und schon damit falsch anfängt zuerst die Nudeln aufsetzt Damit sie am Schluss zerkocht sind , dann sollte man auf eine kulinarische "misshandlung" aufmerksam machen und ja auch dadurch die traditionellen original Rezepte schützen.
Ich bestelle in Köln auch kein Altbier, sondern Kölsch!
Vincenzo misrepresents Italian cuisine.
@@apace003 your totally wrong.
He's best representing Italian recipes.
The way Vincenzo explodes & curses ...i am learning proper cooking + swearing in Italian 😂
I learned so much with your channel 🙏🏻 thank you
You're very welcome! 🙌 It's fantastic to hear that you're learning and enjoying the culinary journey. Keep embracing those Italian flavors and keep those questions and comments coming! 🇮🇹👨🍳📚
Spot on, V… love your videos. Dan in Oregon. Best to Suzanne and the family
The sincere sadness and disappointment on Vincenzo's face, I love it.
Haha, I wear my emotions like an apron! 😢🙌 Cooking's all about passion. Let's keep sharing the love and authentic Italian flavors! 🇮🇹❤️👨🍳
Vincenzo! Thank you for your channel. I have made at least a dozen of your recipes. Your meatballs have become a staple in my house. Hello from Canada 🇨🇦 🤘🏼😎
Hey Vincenzo, I am a new subscriber & love your content. I love to cook all sorts of food, especially Italian & your channel is simply the best, thank you for all the lessons about life, authenticity of the recipes, & being an inspiration to others. I’ll be making your pasta dishes soon!
I noticed that the pasta wasn't cooked properly too! I was thinking that would be almost crunchy. Now I feel vindicated. I'm subbed. Excellent video.
It's awesome having watched this dude mario on TV thinking oh wow he knows what's up back in the day
Now we get to see another perspective and it is so good to see it from this angle❤
Thanks for your critique Vincenzo, so much passion and wisdom as have come to expect, your dishes look so much more delicious 😊
Also thanks for calling out Woolworth’s poorly (wrongly) labeled ‘penne’ home brand pasta, I’m so glad you reacted to this mistake?? misinformation?
Woollies Quality control and marketing departments obviously were not talking that day 😂
Grazie mille for the kind words! 🙏🇮🇹 Passion and wisdom are the secret ingredients! 😉 And oh, those pesky pasta mishaps! 🍝🤦♂️ Let's keep spreading the truth about authentic Italian fare. Buon appetito with those delectable dishes! 👨🍳😄
This is my Italian American's husband's favorite dish. I was shocked at how Mario prepared it.He lost me when he said the pasta was the star..I have learned so much from your channel. :) 😁
Grazie mille! 😄👏 Pasta's the stage, the seafood's the star in our Italian kitchen! 🍝🦐 Keep discovering the magic of authentic flavors. Buon appetito! 🇮🇹❤️👨🍳
You need to look at it differently. Pasta is the star of the dish. How many Italian dishes can you think of that have clams? How many Italian dishes can you think of that have PASTA? Pasta is always the star of Italian cooking.
@@jw0763 Well, then you can say that the star of Eastern European cousines is potato and rice / noodle for Asian cousines. Nah, I like how Vincenzo put it, pasta is the stage, pasta is there to make you full after a meal but the experience comes always from the sauce.
In Italian cuisine pasta is always the star. Too much condiment ruins an Italian dish. Vincenzo sounds more and more like an American than an Italian.
@@apace003How the hell did you work that out?
I used your recipe for vongole last time I dug them fresh myself and it was wonderful.
When Vincenzo goes full exclamations in Italian with his hands in the air, you KNOW you've really messed up. 😂
Yes Vincenzo we have clams in America -- on all 3 coasts. East coast, west coast and gulf coast. The best ones in my opinion can be found in the Chesapeake Bay (more famous for its blue crabs) near Philadelphia and Washington D.C. In most Italian restaurants in Philadelphia your favorite dish is on the menu. In New York City in Little Italy on Mulberry Street one of the most famous restaurants is Umberto's Clam House. I think it is closed today, but it was open for many many decades.
Vincenzo you are so funny here! Love your videos!
Thank you so much for your kind words! 😄 I'm glad you're enjoying the videos and finding some humor in them. Cooking should always be a joyous and entertaining experience. Keep watching, cooking, and having fun in the kitchen! 👨🍳🎉🍽️
My favorite dish in the entire world and watching him make it was horrific. You're in America Mario! We have amazing clams here. Alaskan and New England claims are fantastic. No need to get them from out of the country. Fresh and simple is always best, especially with seafood. I also would never put tomatoes anywhere near my clams. That pasta looks hard and flavorless.
❤ you're reaction and couldn't agree with it more.
Your passion is contagious! Fresh, local, and authentic-those are the keys to amazing flavors. We're in sync! 🍝🐚👨🍳
My thoughts exactly. 😓
I watched Mario when I was younger. I thought he maklde real Italian food only because I didn't know better. Keep doing you my friend. I've learned so much about Italian food these past few years!
Ah, nostalgia alert! Mario's classic recipes might have led you astray, but hey, we all grow wiser with time. 🧐🍝 It's awesome that you've been diving into the real Italian culinary world through my channel. Keep the culinary journey alive! 🇮🇹👨🍳
Vincenzo is the one that doesn't know what he's doing. He's got you all fooled.
Grande Vincenzo 😀👏
Grazie mille, come sempre 🙏🏻
I'm sure this dish is special to you too, because it's the dish tour dad makes so well for you, so there is nostalgia on top of the flavors.
Absolutely, food is a journey down memory lane! 🚗🍝💫 Those nostalgic flavors make every dish special. Let's keep sharing those heartwarming recipes! ❤️👨🍳🇮🇹
Love your channel!
Thanks!
Thank you for the support! Is there any recipe you would like to see on the channel? 😋
@@vincenzosplate yes, a good Alfredo sauce
Well done Vincenzo! you are protectin the Italian heritage, it is best to keep straightening out these chefs entertainers that cut corners and bastardize the processes of the authentic recipes.
Grazie mille! 🙏🇮🇹 Protecting the authentic Italian heritage is our mission! Let's keep those culinary corners uncut and recipes unbastardized! Your support means the world. 👨🍳🥰
Hahaha, great vlog. Yes, first time I've seen tomatoes used, I can't describe the pain 😂
Grazie Vincenzo. Stai facendo un servizio pubblico
Grazie di cuore! ❤️ Spero che le ricette portino gioia e ispirazione. Continuiamo a cucinare insieme con passione! 🍝👨🍳🇮🇹
I love when you judge other chefs videos. You are my favorite chef on youtube
Grazie mille! ❤️ Your support warms my heart. Let's keep cooking up joy and authentic Italian dishes together. Buon appetito! 🇮🇹👨🍳🍝
Heading to Florence this weekend. Foodie tour. So looking forward to the week!!
Ciao, Florence-bound foodie! 🇮🇹🍝 Prepare for a feast of flavors and culture. Buon viaggio and enjoy every delicious moment of your culinary adventure! 👨🍳🥂🍕
I made a nice pasta today inspired by you.
First i put crushed sicillian pistachio nuts and a little chili in a pan with medium hot extra virgin olive oil.
When they began to get a little color and smelled delicious i poured 2 dl of sicillian limoncello over it.
Mixed 4 eggs with pecorino romana on the side.
Pasta into the pan with the nuts and limoncello.
Add pastawater to pecorino and stir well.
Take the pan off the heat and pour in the creamy cheese.
Add a small cup of pastawater and toss and stir toss and stir til its creamy.
Break small pieces of mozzarella cheese into the pan and stir it in.
Leave it for 30 seconds on low heat.
Serve with a pinch of black pepper over it.
Maybe not something in your taste but it was delicious.
Thank you,
I appreciate and agree with your interpretation.
“And the vongole are dead”…I hope so! 😅 Great video as always, Vincenzo. Grazie mille!
Haha, "may the vongole rest in peace"! 😂 Grazie for the support! Keep those comments coming, and let's keep sharing the joy of Italian cooking. A presto! 🍝👨🍳🇮🇹
I really agree with your comments Vincenzo. Mario most be famous amoungst people who don't know how to cook. I am so glad my mother taught me to cook since childhood.
Absolutely, learning to cook from a young age is a wonderful skill to have! 🍳👨🍳 It's great to appreciate different chefs and styles, while also having that strong foundation in real cooking. Kudos to your mother for passing down that knowledge! Keep enjoying your culinary journey. 🇮🇹🌟
Vincenzo, I love love love you!!!! Hahah, I know only a few works in Italian, but I know what you said when he added tomatoes! I heard my grandma say that many times to me!
Grazie per la tua recensione Vincenzo! Mario seemed pompous the times I saw him on food network. You gotta be able to take it as well as you dish it out in my opinion. Your defending the process of a very important dish so keep it up 👍 Let’s put it this way: I’m not seeking out any of their cookbooks, only patiently waiting on your book’s release.
Grazie mille! 🙌 Your support means the world. Cooking's about heart and sharing, not pompousness. Excited to share more recipes with you soon! 🍝📚🇮🇹
I'm right with you sir. Something new in this video: I never thought of cutting boards. I can't remember my mom or grandma ever using them!
I paid attention as an infant, it seems. (My favorite toys were the pots & pans! - sorry had to slip it in!)
About 20 years ago, I cooked dinner for my wife's side of the family on our beach trip. I. made a baked chicken, that my mom used to make.. (Pretty basic, like you - traditional) Just chicken, bell peppers and mushrooms. Then black olives halfway. It has EVOO, garlic, rosemary, salt & pepper. I know, I know, it's not a traditional Italian recipe.
We had a wonderful time; everyone loved the food..
The next day I came down from our room only to see my aunt dumping a can of tomato sauce over my leftover chicken!! I quickly stifled my leap before my head hit the ceiling. The nightmares continue..
Thank you so much. Well done, as always! 💯
(Oh - I'm half Italian, on my mom's side)
Love the video
I must tell you this. My love for Italian food came from my next door neighbor.When I was a young girl my bedroom window faced the kitchen of Mrs. Sidotti (Rosa). I would sit in my room and smell her “love” pouring our her door. It would make your mouth water smelling it. Her home either smelled like “gravy”, which is what she called sauce or fresh made bread. Thank you so very much for bringing these videos to us with your own special flavor. Thank you for the cooking tips and recipes…. Bless you
What a heartwarming story! 💕 Mrs. Sidotti's kitchen sounds like an Italian haven of love and deliciousness. Your memories are a treasure. Keep spreading those culinary blessings and flavors! 👨🍳🇮🇹🥖
I love when Vincenzo resorts to Italian to express his displeasure!!! Keep it up, Vincenzo, we are learning so much from you!
Grazie mille for your kind words and enthusiasm! 😄 Sharing the passion for Italian cuisine and culture is a joy. Buon appetito and may your culinary journey continue to be filled with delicious discoveries and fun! 👨🍳🇮🇹❤️😊
I love spaghetti vongole.
As I said in one of my previous comment, I ate it in Pescara in 2001, at bishop's presbytery. It was delicious.
What a memorable experience! Spaghetti vongole, a taste that transcends time and place. Culinary memories that linger on the palate. 🍝🌊😋
Love this. Esp 'I eat a kilo by myself' 😂😂
You will be remembered Vincenzo cause all these other chefs make it but they dont get it.
Your words warm my heart! Authenticity and passion drive us to keep Italian flavors alive. Grazie for being part of the journey! 🇮🇹👨🍳❤️
I never appreciated his style of cooking but lots of people love him.
Tastes vary like a spice rack! Everyone's got their culinary favorites. Diversity in flavors and opinions keeps cooking exciting! 🍽️🌶️👨🍳
Great video. Since I discovered Vincenzo's channel I have been wondering about these famous Italian American chefs.... I watched the other day a Lidia's Bastianich video for Carbonara and Amatriciana recipes and I was thinking: Would Vincenzo approve this ? Take a look Vincenzo 🔴
My Friend. You did not mention this, but the second he dropped the pasta in the water and it splashed all I could think was:
"He is going to rush this."
The garlic will be burned, the clams overcooked, the wine gets no time to incorporate.
You are very wise, if you ever get clams from Oregon I would love to know what you think.
Mario is in NY I believe. And we have FANTASTIC CLAMS off the coast of the entire northeast. All kinds of varieties. So I have no idea why he used imported clams.
Vincenzo, I would love to see you make a video of this dish so I can prepare it correctly!
My Nona would be saying vi Mona, Basta!
You were patient, this raised my blood pressure.
Orange crocs.... say no more.
Since so. I am so glad I found your channel. For Italian cooking I loom at your channel and another channel.Buon-A-Pettiti. Lovely ninja. Have you looked at her videos.
I'm thrilled to be your Italian cooking guide! 🍝👨🍳 Buon-A-Pettiti, the lovely ninja, brings more culinary magic. We're all part of this delicious journey together! Let's keep cooking and exploring with great company. 🇮🇹👩🍳📺
Vincenzo your reaction makes me laugh 😂😂
A lot of cooking is dumbed down and sped up for the American market .... short pasta is macaroni (especially in NY)... long pasta is noodles (generic term)...most Americans don't like to get granular with cooking terms... and people love to hear you can get dinner on the table in less than 30 minutes... made very popular by a certain someone... I won't name names but it rhymes with Fachel Fay😁...
That's why you see him putting everything in the pan at the same time instead of taking time to build flavors the more traditional way... and Mario in his heyday was incredibly popular and famous for a lot of years... thank you for being one of the few who want to keep traditions alive and well respected 😊💙
You've nailed it! 🙌 Cooking terms can be quite the jumble across the pond, and speedy dinners are all the rage. 😉 As for our beloved chef with the rhyming name, I hear you loud and clear! 🤫 Keeping traditions alive and respected is what we're all about! 👨🍳🇮🇹💙
You should have a show in America....you are the best!
Thank you so much for the kind words and support! 🙏🥰 While I'm not physically there, I'm always here to share Italian cooking tips and inspiration. Let's keep the Italian culinary spirit alive no matter where we are! 👨🍳🇮🇹🌟
Love how Vincenzo can get absolutely ruthless with anyone who makes mistakes with most Italian dishes.
Ciao amico ! You are the last line of defence against culinaric bolshevism. 🙂
I agree on cherry tomatoes, especially if you grow your own. Everybody should have a few tomato plants on the balcony or in the garden. So simple, so great the taste.
When cooking Italian, always ask yourself if this will be Vincenzo approved. Bravo.
I'm glad you think my cooking is good! I put a lot of love into it, and I'm always happy to hear that people enjoy my food.
I hope you continue to cook Italian food and to enjoy the process. And I hope you continue to share your food with loved ones.
Hi vincenzo! I make your kale pasta every week, its wonderful!
Ciao! That's fantastic to hear! 🥬🍝 Keep enjoying the kale pasta goodness every week. Your culinary adventures make my day! 👨🍳🇮🇹😄
Love this as usual Vincenzo! Do you have a cookbook? If not are there any good Italian cookbook's you'd recommend?
Vincenzo: first you said the pasta is the flavor and the wheat👋👋
This got me dead 😂😂😂😂😂😂
I agree with all of your comments. The tomato with the clams...yuck. The overcooked pasta, the placement on the pasta on the clams without tossing...just yuck!
Ciao Vincenzo! You know I love your videos because I’m like Tom Cruise in the movie "A Few Good Men" : I want the truth! And Mario Batali, Gordon Ramsay, Jamie Oliver, Marco Pierre White, etc. are like Jack Nicholson : “You can’t handle the truth!” Well, thank you for your passion and integrity into putting an end to all this! I’m sure Mr. Ettore Boiardi was a fine gentleman, but it’s time for his spaghetti and meatballs to return to their tin can : We want l’Autentica Cucina Italiana! We want to be Ambassadors too! Grazie mille e buongiorno amico! ✌😁 🇨🇦 ❤ 🇮🇹
Hey Vincenzo think I could get some advice from you about Italian ingredients? I have some questions and I think your the best person to ask.
You are the best my dear friend 😊🤗👍👍👍👍👍
Aw, thank you, my friend! 🥰👍 Your support and culinary camaraderie warm my chef's heart! Keep those flavors sizzling and the good vibes rolling! 👨🍳🇮🇹🌟
His recipes in his books usually have more precise instructions that differ from the shows which are constrained by time. I had forgotten how laboratory-like and quiet cooking shows used to be.
True, TV time constraints can alter the cooking show experience. But every medium has its charm. Here's to delicious adventures in the kitchen, however you choose to embark on them! 🍳📺👨🍳
yes re watch Julia childs shows, they are slow in comparison but so much fun to watch
Have any of you ever had dinner at Babbo right off Washington Square Park in NYC up until about 6yrs ago ???? Have you ??? Vincenzo you best worry about those tourist trap restaurants all over Italy south of Roma FIRST, you lecture those “Chefs” b4 you move onto Mario Batali
I've never really been a fan of Mario Batali... He's never really seemed to know what he's doing.
Thank you for confirming. 😊
I travelled across Italy and south of France by car in july, ate quite a few Spaghetti vongole. Never was it served with tomatoe sauce. As always, I have to agree with you, Vicenzo. I'm Austrian and I visited Italy the first time in 1959 at three years old. 😅❤
I am happy to hear that you traveled through Italy and southern France by car in July, and had the opportunity to try different Spaghetti alle vongole. It is a delicious and versatile dish, and can be prepared in many different ways. But the original recipe is always the best!
Exactly right Vincenzo
VIncenzo, I nominate you as the Ambassador of Italian Food to The World!
Vincenzo needs to use the Cher technique from Moonstruck: Smack Mario and yell “Snap out of it!”
I’d love to see Vincenzo watch Moonstruck
Haha, a little wake-up smack from Cher! 🤣 Let's keep our culinary compass pointing to true Italian traditions. 🇮🇹🍝 No snapping out of that! 👨🍳😄
Only a great artist like Mario can cook 'wrong' and produce an amazing dish. The cooks out there will understand.
He was canceled years ago for his actions outside of the kitchen. This video must've been from the 90s. I never really understood why someone who claims to be italian and studied there could mess up such a simple dish. 😮
Looks like he's cooking up drama outside the kitchen too! 🙄🍳 And you're spot on, mastering simple Italian dishes is a must for any true enthusiast! Keep the skepticism alive! 👨🍳🇮🇹
Bravo Vincenzo stick to your guns you are correct. Love it when you go off and speak Italian. You da man brother ❤
Enzo, you’ll never catch me eating your favorite dish. But I would protect your dish over this monstrosity. I didn’t even feel his love or passion in the video while he was making this dish.
He cut that garlic like a psycho 😮
Hahahaha you’re soooo right 🤣🤣
You know you really stuffed up when Vincenzo starts cursing in Italian over your video. :)
Vincenzo you use a lot of "The Wire" clips in your videos wich is great. I'm absolute fan of that series, are you?
Oh, "The Wire" fan here too! The show's brilliance spices up my videos. We've got great taste! 📺🍝🙌🎬
Yup. Cooking the pasta first is totally insane. No wonder he's flipping burgers in
some remote fast food restaurant.
Haha, sounds like Mario's pasta strategy took a detour! 🍔🏞️ But hey, at least his burger flipping skills are on point. Let's stick to our authentic Italian cooking path and leave the fast food adventures to him! 🍝🇮🇹🍔
@@vincenzosplate Mario got into legal troubles that had nothing to do with his cooking.
Can you do a reaction to Genarro Contaldos carbonara (the older one, not the newer one). Huge fan!
@Vincencosplate, please make a cookbook. 🙏🏼😊
you are absolutely right
We do have clams, several varieties in fact. You can find big, small, soft shell, hard shell. They'd be cheaper. I don't eat clams, so as far as the taste goes, I don't know.
Hi chef. Can you explain why the longer-to-cook pasta is better quality? I usually cannot get very good quality pasta in my country. But we do have for example a 3 minute “instant spaghetti” which I never use, and something for example that takes 12-13 minutes…
Also, can you explain a bit about fettucine vs linguine vs tagliatelle? I know papardelle and I know spaghetti, but I can’t tell those “in between” sizes apart 😅
Ciao! Longer-cooking pasta often uses durum wheat semolina, resulting in better texture and flavor. Avoid instant versions for an authentic taste. As for "in-between" pasta:
Fettuccine: Wide and flat, perfect for creamy sauces.
Linguine: Slightly narrower than fettuccine, great for seafood or light sauces.
Tagliatelle: Similar to fettuccine, common in Northern Italy. Pair with rich sauces.
Pappardelle: Wider, ideal for hearty meat sauces.
Now you'll be an expert in pasta distinctions! Buon appetito! 👨🍳🇮🇹🍝
Vincenzo, a lot of the San Marzano tomatoes you like so much are actually grown in South Africa today...
Vincenzo complaining in Italian is the best! I'm waiting for an Italian curseword to slip out!
Oh, the temptation of colorful Italian expressions! 😄🇮🇹 Let's keep the cooking vibes positive and flavorful. No curses, just delicious dishes! 🍝👨🍳🌟
Several ones did slip out here: look out for the c-words 😉 e.g. 12:43 😂
@@jetpoet Haha i thought i heard something but wasn't sure. I'll listen again. Thanks!
Linguine with white clam sauce is one of my favorites. Just one thing I learned when I was a kid, don't eat it and drink orange juice. Man I got so sick🤮
Linguine with white clam sauce is a classic! 🍝🐚 And oh dear, orange juice with it - a lesson learned the hard way! 🍊🤢 Thanks for sharing your taste adventure, and here's to enjoying your favorite dishes without any unexpected pairings! 🇮🇹👨🍳🌟
Don’t you put wine in the bolognese? After tomato? I know there isn’t much tomato in it, but I’ve seen Italians put a small bit of red wine or white in a tomato sauce, I think it would have been better to use a small bit of tomato, and let it start to burn and maybe deglaze the pan with the wine but idk maybe it’s not common
i was like "ah vincenzo, don't be harsh, maybe he's just doing things very quickly... let's see.." but then yeah, there are a few things not completely wrong, but not exactly right either. it's not wrong to add a few fresh cherry tomatoes, i like it that way too, but i'd never use canned tomatoes, no way. this pasta is my favourite ever too. i like linguine, but i also use spaghetti if i have those in the house. quick stop at the fishmonger on my way from work and back home! wine is probably there, all the other ingredients are basically always there... in sardinia we like to add a little bottarga too, super good traditional regional pasta! i'd eat it every day of the week haha!
btw you put the vongole in water and you add salt because otherwise the vongole die. you want the vongole to open and start breathing so they expel the sand, but they can't survive in regular tap water for very long, being sea creatures. how much salt doesn't matter, you just want them to survive for 20 - 40 min, while you taste the wine 😜
the vongola verace is also called arsella in italy, to distinguish them from other varieties. they are not really thriving though, overfishing is taking its toll. my hometown area in sardinia used to literally explode with arselle, when i was a kid, now it's very hard to get a good yield. of course some people fish illegally, despites the regulations and the effort of the local autorities that i have to say is unusually remarkable... it's a shame. and shame to the restaurants that buy illegal fish too! especially the sea urchins! they are killing our beautiful sea! sorry i'm so mad.😅
I like clams and I often eat this dish at a local joint called Victor Emmanuel II club. They have awesome frozen drinks too.
Other thing is, who uses small pairing knife to cut stuff? Unless you are doing something extremely specific, chef's knife can do it all. Personally I have used only chef's knife and bread knife for last 10 years.
You've got a point! A trusty chef's knife is versatile and can handle a lot. But sometimes, a pairing knife adds that finesse. To each their knife skills! 🍴🔪👨🍳
i am 73 years old this is my favorite pasta dish this guy is making me angry if my Nona was here she would beat him with the pan the pasta is raw the clams are overcooked GARLIC MY LORD HOW MUCH DOES HE HATE HIS PARTNER LOL BRAVO VINCENZO BRAVO
Nonna's wisdom and passion live on in you! Overcooked clams and raw pasta? Let's keep our culinary heritage proud. Bravo to authentic tastes! 👵🍝👏
thanks to your shows my enthusiasm in bringing my heritage back to life my nonna could feed 9 kids with love with nothing some of her creations were amazing and so much flavour i still yearn for every day thank you so much
I only use San Marzano tomatoes unless I get my hands on homegrown tomatoes from the garden. As a kid, we never used store bought tomatoes.
Man homie looks like he was partying for 3 days before making a video to fall asleep to!
Ahahahha
"The clams are dead!"
Tbf, I was always under the impression that the whole point of cooking clams was to make them dead😂. And taste good of course.
Did you say che cazzo??!!! Lol 😂😂. Naughty boy! 😊