Easy 2 Dollar Pasta | But Cheaper
ฝัง
- เผยแพร่เมื่อ 21 ส.ค. 2024
- Going out for Pasta is gonna cost you at least 15 bucks for a plate. But what if you could just take an extra 15 minutes at home and instead end up only forking over 2 dollars or less?
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Pyrex Measuring Cup: shop-links.co/...
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“I prefer eating the raw pasta and the sauce, then boiling myself alive. It really brings out the sweetness of the onion.”
Ragusea has entered the chat....
tawpgk 😂 For me the chopping board is what got me
@@tawpgk "Why I season my tongue between each bite and not my food"
Adam regusea
I prefer to force feed my friend raw pasta and sauce, then boiling myself and letting him eat me as a reward. It really helps the garlic flavour come out
I know that the cabinet thing is unnecessary, but I like it because it’s a nod to his beginnings. Like so many youtubers start getting checks and then completely change their channels so much and so I like that one aspect. Reminds me that he’s a real human!
Ditto
Exactly. Couldn’t have said it better myself.
I always think of the cabinet conversations as his trademark act. :-D
Put me back in the cabinet
The cabinet isnt gone, he only does it for some series. But better always has it.
As a student, who is simultaneously becoming very passionate and extra about cooking, these videos are incredible
Extra about? What does that mean?
@@MarioPenalti going an extra mile with the cooking, making more effort with the cooking, being bogie about the cooking
"extra about cooking". watching a video about making pasta cheaper lol
@@Googaliemoogalie lol
@@Googaliemoogalie better than a plain sandwich or sumthing🤷🏽♀️
My wife and I call that last dish "Midnight Pasta" since it's perfect to cook at midnight when you have a good drunk buzz going on. It's my absolute favorite thing she makes and is so damn simple. We usually add leftover chicken breasts or thighs to it if we want something more substantial for an actual dinner.
josh, i just have to say i’ve never been happier that you post these types of videos. my fiancé and i recently lost everything in an apartment fire a couple weeks ago one week before our wedding.
we finally got a new place and have limited money (since we had to use our last remaining in our savings for it) and ingredients. these videos help bring back some normalcy in our lives as we penny pinch until we are back, stronger than ever.
seriously, thank you so much. we’re big fans! much love 🤍
So sorry to hear :( Hope it's only up from here!
I hope everything gets back on track soon.
Prayers and best wishes for your strong bounce back!
@@debsiecatsie Hi Debsie, so farit is! It can only go up!
@@timsal0.0 Hi Maryam, thank you! It can only be smooth sailing from now on!
Really appreciate the more honest "total" look of the cost of the entire product. Always annoying when videos for cheap recipes only break the cost down per serving. Not like you can buy only a single serving of spaghetti at the grocery store.
Edit: don't really care if y'all think "blehblehbleh b-but that's the point :(" I appreciated it lmao. Which is my point. He didn't have to include the whole cost but he did. Go complain about the obvious elsewhere byeeeee 🥰
You still can
m.th-cam.com/video/ZLU30QnxHKQ/w-d-xo.html
blacksilver what
@@yabbayabba_ "blacksilver" is replying to every comment with that link. Spam . . .
Arent there some wholesale/bulk stores that let you do that?
@@meda2325 there probably are but I personally live in a food desert so getting to one is a bit of a task
Just got done eating “Marcella Hazan’s classic Onion Butter Tomato sauce” spaghetti 🍝. We didn’t have any fresh Parmesan Regiano so we used the grated one we had on hand. It was SO GOOD. Definitely a new favorite. Thanks❣️
As an Italian I’m proud of u, you cooked a great pasta in the way it should be cooked and even made the sauce yourself, bravo!
We just gotta emprove your pronunciation and then you’ll be perfect 💪🏻
lol, "Emprove" your pronunciation....
Did you hear how he says gnocchi 😂
Yeah but he but sugar in the sauce
Should try to help someone I stead of laughing @ them when English maybe isn’t their first language bro
Do you have any fave pasta dishes? What tips could you give to improve pasta recipes 🤍
He should make a series called:
"But luxurious"
where he takes something like ramen and makes it luxurious
yes
didnt tasty already do that... bon appetit too. dont forget josh himself
Isn’t this pretty much just but better?
He gonna go broke
@@marstokrom1872 yes but actually no.
if yall ever try making pasta aglio e olio, i would recommend adding a hint of lemon (maybe half a lime). It adds freshness to the dish and makes it a little acidic that mellows out the strong oil and garlic taste. only my preference tho, either way, its a total banger.
10000000% agree i do this too and it BANGS
I mean that's not aglio e olio then traditionally. If your trying to get it less powerful, just do what they do in Italy. Remove the core of the garlic which is the strongest and most bitter part. Or you could blanch the garlic reboiling it 3 or 4 times, then pulverize with water and oil to make the sauce. Try those methods out. Guarantee you wont need the lemon then. Also use real chilies or calbrians which has the acidity you're looking for. I hope it works for ya!
@@endlessvoid2215 thanks man! I will try it out the next time I make it. Either way, with or without lemon, this is one superb pasta dish
@@endlessvoid2215 thanks, but unlike OP i don't use it to mellow out the other flavours, i just rly like lemon juice so even if i try your method i'll def still add lemon juice
@@Fatmaax I really love the lemon as well
It hurt me when he said "discard the onions"
Exactly :((
saaaame like what to do with them :((
Try adding a quarter of the onion, chopped finely instead. Should be similar in taste with minimal texture differences.
It hurt me when he added cream and garlic to his Alfredo
aye. glad that i wasn't the only one
Joshua about the tagliatelle alfredo: "So simple, so easy and it's not that hard to make"
Restaurant Alfredo alla Scrofa in Italy which has a Maestro Mantecatore whose sole task is to perform the "mantecatura" of the fettuccine alfredo: WHAT DID YOU JUST SAY?
I think he said, "Bruh you're getting paid to make adult mac n cheese, sit down."
@@F3Ibane Jokes aside, the traditional "mantecatura" (which is basically the mixing of the butter, cheese and water into an emulsified sauce) takes a fair bit of skill and it's what ultimately made fettuccine alfredo famous
@@jaungiga the easy way to prostitute Italian food is using heavy cream, garlic, parsley and pepper. When the real Italian food is about using little few ingredients but using it right.
Well Joshua did cheat by adding cream. How can you screw up the emulsion if you already have a colloid to start with?
To be fair as an Italian Alfredo alla scrofa is a scam, because they are overpricing that just using their fame, there are litterally thousands of better authentic places in Rome with more honest prices.
I'm sorry but i'm not ready for that "SpHAGheTTTIII!!" 🤣
Same here I was ready for this instead
m.th-cam.com/video/ZLU30QnxHKQ/w-d-xo.html
@@JK23315 bruh stop spamming
Dark report all their comments for spam that’s what I did
I almost spit out my drink. ASPAGETTTEI
Me neither! Hahahha I shat myself 😂
I definitely want to be in the cabinet, that's a given!
You should be here
m.th-cam.com/video/ZLU30QnxHKQ/w-d-xo.html
But you belong to the But Cheaper gang ...
Im an avid cooker, and I just recently discovered how amazing your videos are.. I just made your Pasta Aglio e olio…. OMFG …. Best thing EVER!! love your page man, can’t wait to try croissants next!!! Just added a little park to the pasta while mixing in the parsley, and then topped it after, wow.
Josh: "You know what else has noods and is covered in sauce?"
OnlyFans: 👀
😳
yum
Pasta! World’s greatest invention!
FAXXX
lol yes
Big agree 💕
No this is
m.th-cam.com/video/ZLU30QnxHKQ/w-d-xo.html
I just heard your voice and subscribed
whats your opinion on this
Ooo would you ever do the “Zero waste” Challenge?? I’m really interested to see you tackle this, plss try!!
i agree
Yes!
What’s the zero waste challenge?
YASSSSSS
gopher What is Google
I'm blending the onion with the sauce.
I'm not going to discard the poor onion, that's brutal.
I tried it one time.
I diced the onion and gave it a good caramelization. Then added the tomato sauce and let it cook for a while.
Then i blended it...
It was fking orange, no joke. It was reaaally strange.
I personally didn't like it.
If anything, dice the onion really nicelly, give it a good caramelization on the pan so it sweeter, add your tomato sauce and let it simmer for some time so flavours mix well. Do not blend.
I have always wondered why some shady restaurants have this strange ass looking orange tomato sauce, and now i know it's because they are blending it all.
Anyway, id'll like to know how it went for you.
I've made a very similar sauce but I instead cut the onions in chunky quarters, is delish.
an advice from an italian: chop the onion cook it with oil and when its gold throw in the tomato sauce
Hi Josh! Love from Italy!
Thats the rigth way to do it! Same with Alfredo dont use cream just pasta water, butter and parma and you wil get the perfect creamy sauce for ur pasta.
I like mine with Pecorino
"You can add your budget meat, if you want to."
Grilled bologna it is boys!
Garlic bologna probably wouldn't be bad lol
Y’all can try fish some fish are quite cheap in bulk and frozen
@@bruhbruh7886 fish sticks.
@@arabianchad4578 "You're sick. I'll humor you."
This good fried with ramen.
This video, and the difference in pricing, proved that the old adage is true:
There’s no business like dough business.
🤣 fantastic play on words Ken!
I started watching your channel this past week and I really like the way you present your recipes. You don’t over complicate things while being mindful of details, techniques, and equipment that might cause the rest of us to get tripped up on. All too often I’ll try to follow a recipe on the internet only to trip over something seemingly (in)significant. It’s discouraging. The “but cheaper” series is awesome and right up my alley. Simple, cheap, and quick recipes that taste fantastic. I made the Alfredo for my wife and she said she’d easily pay $15+ for it, which was really encouraging for me.
I can tell you’re passionate about trying to inspire and encourage people to get in the kitchen and it’s reflected in your success.
Keep doing what you’re doing! I wish you all the success in the world!
Signed,
Enjoying being in the kitchen for a change.
broccoli and spinach can go in all of these to add some vitamins. lighter spring vegetables can work in oil sauces - same with mushrooms. heavier sauces you can add anything, eggplant asparagus carrot cauliflower artichoke heart. Processed cheeses aren't great for health to be eating everyday but these additions will make you feel a bit better if you're eating it day-to-day.
I would only really recommend this though if you're intending for these dishes to be your more nutrient dense meals of the day.
Josh! Alfredo is butter, pasta, salt, cheese, pasta water!
They have diluted the traditional with creams and ish
Indeed they have
m.th-cam.com/video/ZLU30QnxHKQ/w-d-xo.html
no offense but that sounds wet and disgusting
without pasta water tho would be great
@@aaymanafzal2499 When you quickly and thoroughly mix pasta water into pasta with butter and finely shredded cheese, the sauce aerates, emulsifies, and becomes creamy. Actually, way creamier than using cream because it doesn't separate like cream can, so it doesn't become a gloopy greasy pile of grossness like alfredo does. Google cacio e pepe and try to make it sometime-- it's such a great dish to teach you how the way that you combine your ingredients in the pan makes a huge difference in the final product! Plus, it's about the most delicious dish you'll ever find.
oscar s yeah I realized, did some googling
I might get judged for this but also penne with tuna-tomato sauce is also real good. You just take a can of tuna chunks (in oil), warm it up in a pan, add a bit of tomato puree (like two tbsp maybe), some herbs and salt, and then you toss penne through it. Bangin.
(Also for some variety in texture add some sunflower seeds at the very very end)
The southern coast and Sicily approve this message.
I only ever buy tuna in water but I can see this being a thing.
i ain't gone lie that aglio e oglio got my heart and now i wanna use it at my school's cooking competition
Marcella's onion, butter, tomato sauce is one of the first things I learned to cook for myself. It's so good. The challenge is not to stand there and eat it from the pot...
The italians will come for your head for using cream in Alfredo
I mean, it's also cheaper and easier to just throw the butter in the pasta already on the plate and use some pasta water, so he actually made it more expensive by adding that cream
The Italians won't come because Alfredo it's not Italian, it's American.
But.. I'm Italian.. and I'm commenting, am I already coming for your head? SPA-PA-SA SPAKETTOO
Alfredo is an Italian American invention, not a traditional Italian food. BUT it doesn't need cream, that turns it into a sticky gloopy greasy mess. Personally, I think cacio e pepe is a way better dish that's similar to alfredo without being so absurdly heavy, and it's also a little cheaper to make than alfredo.
@@jjcosplay6087 isn't Alfredo a person in Italy that made butter pasta
@@ShahTalks it's an Italo-american dish, I think there's a restaurant (near Rome maybe?) That actually made this pasta but it's not something we eat in Italy, I think people would just eat pasta with butter and Parmigiano (or other kind of cheeses, maybe Pecorino or Grana). But it's not a common type of sauce here.
As said above by Bailey we do Cacio and Pepe that's more common!
Tbh I'm actually curious about the chicken Alfredo sauce, I'd like to taste it! In my family we use the left over roast chicken to make a "dry" Ragù with carrots, onion and oil (the soffritto of the roast chicken) and then add Pappardelle and a tiny bit of butter to blend, we love it!
Love this series and how he breaks down the cost of the ingredients! It's sobering how much restaurants charge for a plate of pasta, no wonder it's one of the highest profit menu items for them!
I actually made the Fettuccine Alfredo last night and it was amazing. Josh really makes me feel like I can cook more than just regular spaghetti. Love the videos. I will definitely be trying the rest of these.
Marcella Hazan is my hero. She is absolutely bang on one of the best Italian chefs. Her recipes are authentic, simple and delicious! I have her first 3 books, first edition... yes, I’m that old lol. So nice to hear she’s a fav of yours too. Great video btw! 🙏🥰
I don’t even cook, but I just like watching this guys videos. His editing is 👌🏾
Go and cook eating is better than watching just give it a go mate!
That "aglio e olio" was terrible, but we still love you
Edit: I' m referring to the pronunciation not the dish
This is better
m.th-cam.com/video/ZLU30QnxHKQ/w-d-xo.html
What exactly would you do better though? I personally don‘t think it needs that much garlic, it could have been a bit creamier and I personally wouldn‘t add cheese to it (which iirc is also traditional) but I don‘t mind if people do. Anything I missed?
@@geekmac9349 I intended the pronunciation dude, the dish is perfectly fine
Simone Moscatelli my bad lol
@@simonemoscatelli9407 yea your comment came across like you were shitting on his dish lmao
Alternative to the alfredo sauce
Melt butter in a pan, add some flower, mix in and then slowly add milk (can be almond), and then parm/whatever white cheese you have (because 'quick cheep meal').
Boom! Nice and thick to coat the pasta.
Optional, add Basil seasoning and/or pepper during cooking.
Can we have a "Joshua Weissman | But Cheaper" special? Joshua operates the camera and gives the camera crew advice while they make food.
Just watching a video from 1.5 years ago and watching this one now, the editing and Josh's energy improved exponentially! Amazing work, man!
Please put us back in the cabinet, it's so cozy in there
3:15
The honest concern on my mum’s face when she heard *spaghetti* being pronounced by Joshua in Italian was hilarious 😂😂😭😭
I will never buy canned Mariana again, I just replace it with a few canes of peeled tomatoes. I always put onion and butter then everything else is just me adding what feels rigth.
Did he just tell me to discard the onion? That's. Why would you do that.
Because he wants you to do this with it
m.th-cam.com/video/ZLU30QnxHKQ/w-d-xo.html
Cause most of the flavor has been cooked out and it has done its job. If you wanna keep it you could just slice it up and sweat it off in some olive oil before adding the tomatoes
It’s spent.
Exactly!
@Emily Giblin bro onions are used in food across the world in all cultures. Just because you don't like it doesn't mean the other hundred thousand people who have eaten then for generations are wrong.
Keep it in the cabinet, bro.
It’s the closest we’ll ever be to feeling like we’re part of your kitchen 😂
Laura in the kitchen has the best recipe out of all the versions o have tested. She is not scared to add flavor to the dish. One pan Alfredo is the truth.
“sPaGhEtTi”
Let's take a few seconds to admire josh for making 2020 better 👍
Whaaaat
Josh didn’t make his own pasta 😦😓
MAN
2020 really is the worst year 😟
AND HES NOT IN THE CABINET
LORD HELP US !
Well, 2020, the year that flour is more expensive than pasta.
But it's us who are in the cabinet, not he!
Roy Chan I totally agree
Will Johnson oh yea
Sorry typing error, but still it’s a bad year tho
Shady Lks yeah I still can’t believe it
Can't stop watching these videos.
The way you just pronounced "aglio e olio" made my day, much love from the Italian community
I LITERALLY JUST FINISHED EATING DINNER WHEN YOU UPLOADED THIS DAMMIT
Same I was eating this
m.th-cam.com/video/ZLU30QnxHKQ/w-d-xo.html
I'm at the point in my life where I can cook, pretty much anything I want and do a better job than what I can find in a restaurant. I had to break down a few years back and finally justify paying restaurant prices as, "you're paying for the atmosphere and being able to spend time with friends or family". These 'But Cheaper' videos are great at breaking down that you can do it all yourself while keeping it simple.
As a pasta lover, I can watch an extended version of all of these pasta B-rolls any day.
Nobody:
Literally nobody:
Joshua:pasta aulio oylio
There are no words to describe how much I want you to stop breathing my precious oxygen.
@@OniLordMiki 🤣
It's cold out here, I miss the comfort of the cabinet.
Me too...
m.th-cam.com/video/ZLU30QnxHKQ/w-d-xo.html
5:28
Josh: There's nothing exotic in it.
Also Josh: *cracks black pepper.
*laughs in colonial westerner*
I’m so proud of you blowing up Joshua and seeing the direction your channel has taken
Casually throwing out the whole onions
Asians: "don't.... *don't* ... *DON'T*
aiyowai!"
yeah im a white european but i deffo frowned at that
that aiyowai tho, can relate so much
AIYO WÀIII!!!🤣
Meal prep/bulk cooking is still super under utilized for savings. A lot of the sauces you made could easily be held for 3-5 days and enjoyed throughout the week.
Wait a minute
You want me to throw away that onion???
Thank you for asking, I was wondering the same
No. Do this instead
m.th-cam.com/video/ZLU30QnxHKQ/w-d-xo.html
Noope @@JK23315 I'm not even risking getting rickrolled
@@AspienPadda it's some kind of movie
@@JK23315 why are you linking some cringy film thing some teenagers did on a weekend?
“I want this bad boy as salty as the ocean” it’s gonna make for some killer pasta 😜
made the tomato pasta today. it was the most satisfying meal I've had all year. so proud to have made it!! thank you!
Does he say simmer it for 45 minutes
Dang you woke my baby up when you said “spaghetti” like an Italian
Josh pls do miso paste for fermentation friday
yes sounds good !!
Now change the pepper flakes for chopped chillies, the persil for some oregano and sardines and add oven dried cherry tomatoes and voila 🔥😋👌
I don’t generally like jumping out to another link, but I’m gonna take a wild guess: blacksilver=self-promotion?
Yeah
For something not even related to cooking? Absolutely. =/
@@Rhexyn Annoying. I know I can just ignore it, but it’s still annoying.
The cabinet makes me claustrophobic but I started there. I felt safe. It was home...
Onion butter tomate sauce is my thing now, i pay for a serving of at least 4-6 people (depends how hungry they are) and i pay less then 3 Euro !! for that whole thing, its just awesome
thank you ! :D
I just made the alfredo recipe today. So easy, so delicious and so cheap. All the ingredients cost me about 8 dollars and it made about 4 servings. I'm definitely doing this again.
Unrelated, but I really like his ponytail. Anyone else agree?
Yes I agree, his hair looks better than mine lol. I'm a girl with hair down to my waist.
She thick
4:52 - 4:56 That transition from Italian Papa to Texan Papa was smoother than the Alfredo sauce.
It was as smooth as this
m.th-cam.com/video/ZLU30QnxHKQ/w-d-xo.html
I really needed these simple videos as someone who is trying to save money but also enjoys eating good food.... thank you God Bless
I never cook but i enjoy watching you cook.
Josh: *uploads a video*
Donut Operator: "Alright guys we're gonna be doing a cooking stream tonight."
Breaking news: Josh didn’t start his video by opening his cupboard.
Lol loved the ‘stinky’ at the end hahaha so cute
I made the onion-tomato butter sauce from fresh tomatoes and it really surprised me. It was a fucking masterpiece and everyone was blown away by how good it tasted. It doesn't look special, but the taste is out of this world. Great recipe, thanks for sharing.
i hit that like button when josh yelled spaAgHEEEEETTI into my ear
CHALLENGE: Chinese food but cheaper #unclerogeriswatching
Suggestion: ‘salt pepper’ pork chop OR broccoli beef; garlic baby pea sprouts; garlic egg fried rice
It is a challenge indeed, Chinese food is already cheap 😂
@@KarniToTheKaz real chinese food
@@hellfish2309 I am talking about real chinese food. It is cheap..
I’m surprised Cacio E Pepe isn’t on this list. Lol
i love this man with all my heart
Papa Josh, you know DAMN well that any decent parmesan alone is going to be well over $4 at minimum
So buy it in bulk and Save. That way you'll always have it on hand as an affordable vital luxury.
@@nancysiciliana3387 That's not the goddamn point, Nancy. Pricing your food by serving is a pointless, worthless, metric, because NOBODY BUYS FOOD BY THE SERVING. I'm speaking for those that are on a tight budget, you think I have the money to buy this in bulk? Are you out of your mind? I can't even afford the ingredients to make this once and Papa Josh presenting dishonest figures isn't helpful to anyone, and it's especially unhelpful to people like me. Stop beating around the bush, Josh. Just tell us what its actually gonna cost to make your damn dish so I can figure out whether I can even afford it.
I'm gonna have to be honest here-I watched this video for my own love of pasta!
My favourite chef, literally made loads of his dishes and they’re so easy and taste so good
I'm loving all your videos! You're very charismatic, and every recipe of yours I've made has been amazing!!
I’m surprised that he didn’t make his own pasta from scratch
So weak...lol
His plebeian section of his own comment section would bitch and complain. He would open up such a can of worms if he used a pasta machine. (which I know isnt expensive depending on where you look), whining up a storm going "this isnt really but cheaper...reeee" , "josh calls it cheap: uses $500 dollar machine" or "josh is an ass" and millenial comments like claiming that they're poor prob college students, and I'm not talking about those who are so poor they cant afford mcdonalds, they have legitimate reasons; I'm talking about the "poor" college students or 20ish-30ish year olds. Josh got some unnecessary flak for it, (check comments in ice cream vid) and he clapped back in ice cream part 2 vid which I defend and applaud him for. He was probably playing it safe here, but hell still get complaints for it.
@@rebekah5052 with his memey and arrogant (in a good way, dont get me wrong ) energy, he wouldn't mind one-upping babish by using homemade pasta. It's probably his baby plebeian comment section would give him flak for making homemade pasta.
I was thinking that too, but this is geared for people who don't have the skill or a re too lazy to make their own. I think it's fitting
@@alexthai5223 you seem to be genuinely triggered by this lmao
Vincenzo's plate: I'm about to end this man's whole career
Especially his alfredo with heavy cream
G Perm Vincenzo is just so annoying! Plays up to all the stereotypes!
@@RaMZes9722 and superfluous garlic and the absurd parsley addendum in the aglio olio e peperoncino pasta. (since there's pepper flakes in it it's technically different than aglio e olio). It's so weird to be able to know exactly what the man would frown upon, isn't it?
alfredo pasta is one of my FAVORITE homemade cheap meals. and it taste so much better than any restaurant
I like the cabinet it really gives me a friendly and humble vibe even if ur a bigger channel than when I started watching
talking about pasta makes me want patrizi's 🥺
(edit: if y'all are in austin and want some food truck homemade pasta goodness... hit up patrizi's on the east side)
Question re: the tomato sauce: why not chop the onion and leave it in?
that's just not the recipe. but i totally do just chop it up and leave it in. i also tend to use a short pasta and when the sauce is about done i add more water and a pound of dried pasta directly into the sauce and cook the pasta. i figure it has to imbue more sauce flavor into the pasta that way, no?
Ewa from"Pasta Grammar": "Cream and pasta don't go together, mama mia!" "Parsley? Do you want to poison me?" xD Love your American-Italian foods...
Made that red sauce for dinner tonight. Absolutely slapped, made some basic homemade cheesy garlic bread and impressed the family. Thanks mate, much love from Australia.
Early squad where u at?
They are here
m.th-cam.com/video/ZLU30QnxHKQ/w-d-xo.html
What if I told you you could make those pasta dishes even cheaper by removing redundant ingredients you used in the sauces?
For example in the first dish instead of using tomato sauce, butter (omg my inner italian is screaming), and literally a whole onion, you could have just made an extraordinary sauce by heating oilve oli in a pan with no more than a quarter of a finely chopped onion, and placing there small tomatoes cut in half.
I won't comment Afredo bc it doesn't really have a recipe so feel free to do it as you wish, even though I suggest you to eat different types of pasta.
For the aglio, olio e peperoncino, it was all great until you had to add parsley, and on top of that parmesan. It is called aglio, olio e peperoncino because the only ingredients you use for the sauce are aglio = garlic, olio = olive oil, and peperoncino = red pepper.
You really have have a nice way of approaching to cooking and I hope my advice will help you improve.
I'm a fan of the cabinet shot. Its oddly intimate? And also goofy! It helped make you memorable, along with the commentary and breadth, compared to all the other cooking channels :)
I love his recipe videos with some HUMOR!
Ok that's cool but why aren't we talking about how smooth that fork flip was?
Wow Josh, no macaroni in the pot... I'm very disappointed.
We make a spaghetti in my household that costs about $12-14, but it lasts as the main course for 2 dinners serving three people with some leftovers. Might get up to $20 if you don't get ingredients when they are on sale, but it still ends up being about $2 a serving even then.
Of course, if you don't have the seasonings already the initial cost will go up quite a bit, but once you have them, a small bottle of each will probably last 20-30 batches minimum.
All prices are what we pay living in the california bay area.
1lb ground beef ($3-4)
2 large onions, diced (~60 cents)
3 carrots, diced (~$1)
4-5 stalks of celery, diced (~50 cents)
1 green + 1 red bell pepper, diced ($1-2)
2-6 cloves of garlic according to taste, minced (~10-20 cents)
1-2 tablespoons fresh ginger, grated (10-20 cents)
2 12oz cans tomato sauce (or 1 can sauce and 1 can diced if you like tomato chunks) ($1-2)
1 6oz can tomato paste (~75 cents)
water
2lb pasta (we do 1lb per night, 2 nights of food) (~$2.50)
seasonings: (
yo, thank you for this. I am recovering from an eating disorder so food is kinda hard to manage...a lot of the time. It's hard to think of simple things that add variety that are very simple, quick, and cheap. These are definitely recipes I'll be trying (already had one of them today, very delicious!)
so good, pass ta is the best, especially all dent a, bone apple tea