He used a blend of parmigiano and pecorino, best way to do it and the way u are going to eat it in the majority of italian restaurants. If u put only pecorino as the ‘recipe’ says it can be really salty. The guy does it just perfect.
Bro I am from Rome and this guy ABSOLUTELY nailed it! This is literally my grandmother recipe who worked with the mortar, the only difference is that she just used much, much more pepper because the "CARBO-nara" is a plate full of pepper like the coal. In italian coal is "CARBONE" and then explain the name, but I can confirm that this is just so perfect!
@@starfuryniko3702when my son visited Italy and he first tried Carbonara he loved it so when he came home be showed me how a real carbonara is made. Greetings from Greece ❤️
In realtà il motivo è un altro, serve a portare a 70 gradi l uovo per pastorizzarlo con il vapore, altrimenti consumare uova crude è rischioso x la salmonellosi
@@NguyenHung-dk2ht in realtà la cremosità viene data dall amido all interno dell pasta insieme all uovo, occhio che se superi i 70 gradi l uovo coagula e diventa una frittata
For those bitching about the cheese, Pecorino is delicious but very salty, making it 50/50 with parmiggiano or grana makes the carbonara more delicate and balanced, less agressively salty. Guanciale's already salty, so is the pasta water. This guy can cook perfectly any kind of cuisine, I'm very impressed.
Solo pecorino niente parmigiano. Basta non salare l'acqua della pasta. Fidati sono di Roma. Se non ti piace troppo saporita perché secondo te già lo è non metti il sale nell'acqua e hai risolto. Carbonara=Pecorino
This is what 99.9% of Americans don't understand, a lot of these types of dishes DO NOT USE CREAM!!! I'm tired of seeing every pasta dish using cream/ cream cheese/ sour cream🙄🙄. Thanks for making it the correct way
I don't know if this is true or not. But I heard the whole use of cream started in WW2 when Italy had shortages of the proper ingredients to make these dishes, like eggs, and had to substitute cream. And that's how American soldiers had them, and when they got back and wanted their families to try them they made them the same way, not knowing that's not the proper recipe. And that caused cream based recipes to just kinda stick here. Again, I can't confirm if that's true or not, that's just what I've heard.
@guts4637 you're an idiot, that's what I'll call you. Not because of your dietary preference of cream over egg, but for the sheer lack of comprehension to my statement. Keep being a victim.
Sometimes though some Italians yell for adding Pecorino on top at the end, I like to add more cheese to mine as well but it's something I've seen numerous comments about.
@@zephyr707 perdonami🙏 il godimento è nella preparazione ma soprattutto nella degustazione. No impiedi, no sul divano, no col piatto sulle ginocchia, ma seduti composti a godersi lo spettacolo 😎🖤🍷🍷
You had me at the guanciale. Then you got pecorino and parmigiano reggiano cheese in there. Then toasted and ground your own peppercorns????? YES!!!!! The only thing I'd change is I'd use bucatini pasta instead of spaghetti. But that's just a preference. You absolutely nailed this carbonara. That's authentic AF!!!!!
@@HUGO-vl4ur carbonara really doesn’t need improvements. All of the “improvements” I’ve seen don’t really enhance the dish at all. If you find one, can you please share it?
It’s actually how you’re supposed to make it not that much necessary with such a small portion cos that’s more dishes, just add the pasta water to pan first tempering the eggs the same way you would for a custard but in big batches you use a double broiler
I’ve generally tempered the eggs first before going straight into the pan (that’s usually cooled a bit since the pork was cooked) but I’m going to try this method next time!
THIS is the traditional recipe, I'm Italian (born and living in Firenze) and trust me if I say that he cooked Carbonara in the traditional way. GRAZIE (thank you very much) , congratulations 👏👏
Oh, que bonita demostración de la preparación de un platillo muy interesante, se nota que los ingredientes son de la mejor calidad, así se asegura el sabor total de cada elemento. Debe ser increíble poder prepararlo así, gracias por compartirlo
This guy has amazing cooking skills. I can guarantee you that the bain-marie step is skipped by most Italians because it's not very practical, but many will start trying it from now on. Even some Italians still fail the final step of making carbonara, which unfortunately results in the dreaded "scramble eggs", something that can be avoided by using only the yolks, not the whites. Some people mistakenly add all the whites to make the egg cream appear more abundant, but this is the number one mistake in making carbonara. The second cause of failure is when the pan is too hot; adding the egg mixture to a rovent pan will cause it to scramble them instantly. So, if you want to skip the bain-marie step, you can usually put the egg cream in the fridge briefly or simply turn off the heat under the pot for about thirty seconds before adding the eggs.
This is excellent advice. I've been making carbonara at least once a month for the past 5 years. The bain-marie, or double boiler is great a great idea for consistent results. I've never made it with that setup but I've scrambled my fair share of dishes just by inattention, or having the heat a little too high, or an incorrect ratio of egg yolks to whites. Listen to this guy they know what they're talking about.
Carbonara made correctly is one of the most delicious pasta dishes I've ever had. Kudos for getting it right! Cacio e pepe is another great one to try!
Yeah, I thought so too, coming from a culture that drinks while eating, except that it's bad for your digestion. If you drink while eating, it waters down the acids in your stomach and takes longer to digest, which could complicate things depending on your schedule for that day, especially if you're physically active. Ideally one should wait 15 minutes after eating before drinking anything
I’m not only Italian, but also Roman born and raised, and truth be told after years of practice and a lot of passion for cooking I make a pretty sick carbonara and I gotta say this is the best carbonara execution I have ever seen on screen, I had been using the steam from the pasta water for tempering for a while but the cloth on top to rest the pan was the step I missed to make the technique perfect, thank you for the inspo !!
I made this dish in a similar way (nowhere near as skilled and good looking) but heard from my Italian recipient that it's "Just like Nonna used to make". Filled me with a unique kind of pride. It's a dish that truly requires the correct ingredients and method, and it winds me up to death that I can't find it truly represented anywhere near where I'm based in the UK. They always use cream and it absolutely boils my piss.
Bro, I'm Italian-Brazilian and I say, you did better than many Italians, but nothing beats the time I saw a guy making carbonara with bacon instead of guanciale, my Italian ancestors must have felt my vertigo in their graves, it was almost on the same level as breaking spaghetti
![[LIVE] : ONE ลุมพินี 71 วันนี้!! คู่เอก "ทรงชัยน้อย vs รักษ์"](http://i.ytimg.com/vi/_AGPnq2p6Js/mqdefault.jpg)
Bro knows what exactly he's doing
cooking
He used the wrong cheese.
@@TfYouLookinAt1he used pecorino Romano, which is the traditional cheese for carbonara. There is nothing wrong with the inclusion of parmesan.
See this is good @@scanngin1559. You must listen for all cost.
npc ahh comment
As an Italian i can confirm dude can cook carbonara better than 90% of Italians 👌
He used a blend of parmigiano and pecorino, best way to do it and the way u are going to eat it in the majority of italian restaurants. If u put only pecorino as the ‘recipe’ says it can be really salty. The guy does it just perfect.
È fottutamente perfetta
Yes it does Alberto.
@@alberto22445 Luciano Monosilio mixa parmigiano e pecorino ed è la miglior carbonara di Roma
@@TfYouLookinAt1ha usato i 2 formaggi giusti parmigiano e pecorino
The combination of dramatic music, video editing, and of course, outstanding culinary skills and passion is perfectly on point. I love it!
You see them yolks? Orange 🍊 them are well treated chickens
The background music sounds like tom and jerry making carbonara
😂😂
I was picturing Bugs Bunny, but I'm ok with your choice too.
It´s "The Barber of Seville" by Rossini. Fantastic piece.
That would be utter chaos lol
Yes!!!
The only thing i know about a Carbonara is that if my grandmother would've had wheels, she would have been a bike
Fantastic comment! Love Gino!
😂😂😂
Gino !
😂😂😂
No, not the ham! 😂
The fact that a lot of the positive comments are in Italian makes me think this guy nailed it.
Facts
It is 100% on point indeed!
Bro I am from Rome and this guy ABSOLUTELY nailed it!
This is literally my grandmother recipe who worked with the mortar, the only difference is that she just used much, much more pepper because the "CARBO-nara" is a plate full of pepper like the coal.
In italian coal is "CARBONE" and then explain the name, but I can confirm that this is just so perfect!
Interesting,thank you for sharing this ❤@@starfuryniko3702
@@starfuryniko3702when my son visited Italy and he first tried Carbonara he loved it so when he came home be showed me how a real carbonara is made. Greetings from Greece ❤️
Brother those eggs look BEAUTIFUL😩
WOW. Carbonara at it's perfection and in typical Italian style, he threw in the towel to say he is satisfied and done. Magnifico.
Emulsifying the sauce over the pot of pasta water is the touch of genius!
Or common sense for anyone with a small kitchen.
it's Luciano's way of making it, he shares it widely on youtube. The best thing is that even a kid couldn't fuck it up
In realtà il motivo è un altro, serve a portare a 70 gradi l uovo per pastorizzarlo con il vapore, altrimenti consumare uova crude è rischioso x la salmonellosi
@@alessiosavini3158 Another reason is that at higher temp the egg has a denser texture, which lead to a creamier sauce
@@NguyenHung-dk2ht in realtà la cremosità viene data dall amido all interno dell pasta insieme all uovo, occhio che se superi i 70 gradi l uovo coagula e diventa una frittata
For those bitching about the cheese, Pecorino is delicious but very salty, making it 50/50 with parmiggiano or grana makes the carbonara more delicate and balanced, less agressively salty. Guanciale's already salty, so is the pasta water.
This guy can cook perfectly any kind of cuisine, I'm very impressed.
Just ignore them, some people can't understand "different culture, different approach" these days.
Si il ragazzo fa paura sa cucinare veramente bene ogni piatto del mondo
@@AC-ri8ux Veramente si, incredibile
Solo pecorino niente parmigiano. Basta non salare l'acqua della pasta. Fidati sono di Roma. Se non ti piace troppo saporita perché secondo te già lo è non metti il sale nell'acqua e hai risolto. Carbonara=Pecorino
Yap yap yap
This is what 99.9% of Americans don't understand, a lot of these types of dishes DO NOT USE CREAM!!! I'm tired of seeing every pasta dish using cream/ cream cheese/ sour cream🙄🙄. Thanks for making it the correct way
meat sauce pasta doesn't use cream though
I don't know if this is true or not. But I heard the whole use of cream started in WW2 when Italy had shortages of the proper ingredients to make these dishes, like eggs, and had to substitute cream. And that's how American soldiers had them, and when they got back and wanted their families to try them they made them the same way, not knowing that's not the proper recipe. And that caused cream based recipes to just kinda stick here. Again, I can't confirm if that's true or not, that's just what I've heard.
i like cream more then egg.
and what will you do to me?
@guts4637 you're an idiot, that's what I'll call you. Not because of your dietary preference of cream over egg, but for the sheer lack of comprehension to my statement. Keep being a victim.
Americans just using 99% butter in every food
Carbonara ist einer meiner absoluten Lieblingsgerichten! Und er bereitet sie perfekt zu!👌👏🏻
Disculpa, pero que es eso que tuesta y luego macera?
@@lidialicea4958 what????🤷🏻♀️
Black pepper@@lidialicea4958
Man.... this is probably the BEST Carbonara I've seen on Internet... You're a master !
man... look video of antonio carluco
@@XzzVttllthat man is not mortal when talking carbonara. This is the best mortal carbonara ive seen apart from mine HAHAHA.
Guga foods made one that is like a million times better
th-cam.com/video/UPH0pqk5frM/w-d-xo.htmlsi=86PB59ipkBi3dV6P
Nope its done wrong!
In Italy thats grounds for a fight😆
@@alimantado373 what is wrong in the proces? In italy you put french fries in pizza so that argument is a bit flimsy.
As an italian, this is the main example of what is a carbonara. All passages are perfect. This is what we italians want to see about carbonara
Sometimes though some Italians yell for adding Pecorino on top at the end, I like to add more cheese to mine as well but it's something I've seen numerous comments about.
What the hell do Italians know about carbonara?
@@SafeEffective-ls2pl id say a lot since they created it
@@iris754346mth old troll account. don't feed it.
there is no eggs in traditional carbonara
Só a porção que ficou pequena demais, mas no final ficou um belo prato !! 👏🏽👏🏽👏🏽👏🏽
Me gustan tus recetas y tus vídeos son lo mejor sigue asi
eating at the kitchen counter standing up is classic home chef moment, love it
È tristissimo
@@sixfreenk sometimes you just can’t wait ;)
@@zephyr707 perdonami🙏 il godimento è nella preparazione ma soprattutto nella degustazione. No impiedi, no sul divano, no col piatto sulle ginocchia, ma seduti composti a godersi lo spettacolo 😎🖤🍷🍷
@@sixfreenk haha very true! to each their own, the best meals are of course gatherings around a table with good food, drink, and company!
Is it? Or is it a douchy "influencer" trend that these sheep follow, one after another?
Da Italiano, Romano, Capolavoro! Tecnica bellissima! Bravo.
I love how bravo translates to good boy
@@antonbagelTRUE LMFAO
In effetti ci sta di brutto
@@danielemaccioni2349 perche?
Ma per carità sono brodosissime..da sbocco!!!
Non so di che Roma sei ma una crema allungata con l'acqua di cottura é da galera
Это самая лучшая паста карбонара которую я видел. Браво автору!
Макороны со шкварками, главное красиво назвать.
Даже представить не могу, насколько это вкусно.
My Guy, I just yelled Bravo many times, because this is sublime. Kudos. You made Italians proud.
You don’t speak for all of us
@@Jrt91 you also dont speak for yourself
That dish will taste like raw eggs. You can tell by the color of the sauce. If it was cooked correctly it would be a light yellow.
@@trumplosthahaha Pretty sure you're wrong, and the lighting is to blame. Plenty of residual heat in the pasta and pasta water to cook the eggs.
@@myopiczeal - Hope so. Give it a try and let me know.
Flawless execution of this Roman classic.
THANK YOU for not spoiling it! So beautiful!
Динамично! Красиво! За музыку отдельное спасибо! Респект?
Мил человек, не скажешь название композиции?
@@dmitrybolchakov3520 Россини barbiere di siviglia overture
@@dmitrybolchakov3520Это увертюра из оперы " Севильский цирюльник " Россини, если не ошибаюсь)
You had me at the guanciale. Then you got pecorino and parmigiano reggiano cheese in there. Then toasted and ground your own peppercorns????? YES!!!!! The only thing I'd change is I'd use bucatini pasta instead of spaghetti. But that's just a preference. You absolutely nailed this carbonara. That's authentic AF!!!!!
Yes, spaghetti is terrible for 'holding' sauce.
i hate that it has to be authentic it honestly just making the dishes worse by not allowing improvements
@@HUGO-vl4ur carbonara really doesn’t need improvements. All of the “improvements” I’ve seen don’t really enhance the dish at all. If you find one, can you please share it?
@@HUGO-vl4urI mean you should nailed the authentic first then do improvement, right ?
for Carbonara "rigatoni" are used which retain a lot of seasoning, more than spaghetti and bucatini which go very well with "Amatriciana" 😉
Esse foi o carbonara mais original e com execução de forma simples e didática, mais incrível que eu já vi na vida. Bravo 👏 👏 👏
But ending was rude 😒 😂
It's not the "most original" carbonara, it's a delicious looking very accurate modern carbonara :)
Seems pretty easy . Thanks dude
Красавчик, как всегда порадывал!!! Темперамент музыки совпал с его темпераментом кулинара! Брависимо❤❤❤❤
i’ve been watching too many capybara videos, i had to read the title 3 times before realizing it did not in fact say “capybara”
Lol
Kurwaaa
Capabarnia
Autism
ayooo
using the heat from the pasta water instead of the frying pan, so the egg yolks dont get cooked, its actually pretty smart
It’s actually how you’re supposed to make it not that much necessary with such a small portion cos that’s more dishes, just add the pasta water to pan first tempering the eggs the same way you would for a custard but in big batches you use a double broiler
Pasta water is used because of the starch it contains, thickening the sauce. Later on he used the Double Boiler method to not overcook his eggs.
That’s nothing new.
I’ve generally tempered the eggs first before going straight into the pan (that’s usually cooled a bit since the pork was cooked) but I’m going to try this method next time!
The eggs don't get cooked at 65C. /s
THIS is the traditional recipe, I'm Italian (born and living in Firenze) and trust me if I say that he cooked Carbonara in the traditional way. GRAZIE (thank you very much) , congratulations 👏👏
This editing and film work and music! Loved it. :)
This deserves a standing ovation.
dude makes the most amazing dishes on yt, then proceeds to eat standing and facing the wall.. absolute legend
you clearly haven't seen elburrito guy lol
Это просто огонь ) Автор красавчик
Oh, que bonita demostración de la preparación de un platillo muy interesante, se nota que los ingredientes son de la mejor calidad, así se asegura el sabor total de cada elemento. Debe ser increíble poder prepararlo así, gracias por compartirlo
"If my grandmother had wheels she would've been a bike"
The first thing I said when I saw this video, honestly. 😂
Greek people say this alot
@@Lelekoz What about "if my grandfather had 3 balls he would've been a pinball machine" ?
@@fabio_39LMFAO
If my aunty had bollocks she'd be my uncle
J’aime trop ce que tu fais
Una delle migliori che abbia mai visto 🇮🇹👍🏻
oooo finalmente fatta come si deve, bravo! Una meraviglia
si, me bebe birra!
Mama Mia I have no idea what you are talking aboute!
@@emin7020comment says it was done properly well done while the reply says i drink beer
Sono contento che sia finalmente come doveva essere. 😊
The Italian brothers would be very proud of you
Approved!
Nope, wrong cheese.
@@TfYouLookinAt1 what is your problem? You already said that. We all read it the first time.
We same @@aliciaspadaccino5338
Wow double boilers and folds the sauce in...
Going to make this! 😮 Looks amazing. 🎉
This guy has amazing cooking skills. I can guarantee you that the bain-marie step is skipped by most Italians because it's not very practical, but many will start trying it from now on. Even some Italians still fail the final step of making carbonara, which unfortunately results in the dreaded "scramble eggs", something that can be avoided by using only the yolks, not the whites. Some people mistakenly add all the whites to make the egg cream appear more abundant, but this is the number one mistake in making carbonara. The second cause of failure is when the pan is too hot; adding the egg mixture to a rovent pan will cause it to scramble them instantly.
So, if you want to skip the bain-marie step, you can usually put the egg cream in the fridge briefly or simply turn off the heat under the pot for about thirty seconds before adding the eggs.
Or temper with a scoop of hot pasta water
I use one whole egg and one egg yolk. Makes enough to serve 3 people
You can absolutely include a couple whites as long as they're mixed well
I learnt to do that from an Italian chef on youtube many years ago.
th-cam.com/video/c86H7KTxTzo/w-d-xo.html&ab_channel=ItaliaSquisita
This is excellent advice.
I've been making carbonara at least once a month for the past 5 years. The bain-marie, or double boiler is great a great idea for consistent results. I've never made it with that setup but I've scrambled my fair share of dishes just by inattention, or having the heat a little too high, or an incorrect ratio of egg yolks to whites. Listen to this guy they know what they're talking about.
想像するだけでヨダレが出てきました(´﹃｀)
That looks amazing🎉
Carbonara made correctly is one of the most delicious pasta dishes I've ever had. Kudos for getting it right!
Cacio e pepe is another great one to try!
Doing carbonara properly is an art!
I've never seen it done like this though. Must try it next time
@@Aristocrafied then they did it the wrong way
@@Aristocrafiedthat is how Carbonara is done in Italy
You made the Italians proud with this one.
He did!
My favorite Italian dish hands down. And you conducted this thing like a maestro!
Probably the best Carbonara I've ever seen.
The double boiler pissed me off. I should've been doing that.
Having attempted carbonara and ended up with bucatini and scrambled eggs, that bit had me flabbergasted. Never would have thought of it myself.
@@Yormunzumr that cracked me up 🤣
素晴らしい…
最後のバンも👍🥳
Bro that was FANTASTIC!!! Bravo sir 🤌
Opening the drink after you’ve already finished is wild
I eat like that too. Not to take up too much space with the drink so I can enjoy and fit the whole meal first and foremost.
Yeah, I thought so too, coming from a culture that drinks while eating, except that it's bad for your digestion. If you drink while eating, it waters down the acids in your stomach and takes longer to digest, which could complicate things depending on your schedule for that day, especially if you're physically active. Ideally one should wait 15 minutes after eating before drinking anything
Это божественно! Браво 👏🏽!
В рожу салфеткой.. ну-ну
Thats skill is soo nice ❤
Looks so good 😊
Idk if anyone's mentioned this, buy dicing the slices diagonally to ensure each cube has a piece of meat on it is boarder-line genius! Thank you
Libidine pura! Bravissimo!!!! Da leccare pure la padella!
That looks amazing
Super appétissant :)
для ушей , для сердца и для желудка ! Все есть ! 👏👏
И для глаз, мальчик тоже симпатичный 😂❤
Да при чём тут он, там блюдо настоящее фудпорно...
Из сала карбонара...о,боже ((( и салфетку он вам всем в рожу кидает. А вы млеете..😂
I’m not only Italian, but also Roman born and raised, and truth be told after years of practice and a lot of passion for cooking I make a pretty sick carbonara and I gotta say this is the best carbonara execution I have ever seen on screen, I had been using the steam from the pasta water for tempering for a while but the cloth on top to rest the pan was the step I missed to make the technique perfect, thank you for the inspo !!
Best preparation ever. Well done. Great looking carbonara
That looks so bomb. And with panchetta, forget about it 🤌🤌
love that you didnt remove ALL the black pepper from the guinciale before frying it. gives a different black pepper kick.
Qué maravilla! Se ve exquisito todo, desde el primero hasta el último ingrediente y el resultado final. Bella Italia ❤
El primer ingrediente es "Guanciale di Norcia" que la gente suele confundir con panceta o bacon
Drooling!!!!!! And those eggs are just the right color…clearly from healthy pastured chickens!!!!
I lost it when the music paired so well with the shaking of the bacon
🙈 al final me hiciste saltar de la silla!! 😅 pensé que me ibas a pegar con la servilleta.😂
Это не карбонара, это произведение искусства!) 😻🔥👍
Man... What would i give for a bite of this master piece
Бро, скажу как повар. Эта карбонара одна, а если вообще не лучшая что я видел. Это просто шедевр кулинарии❤️
вместо гуанчале можно использовать сало?
@@lagnugg чисто технически - да
美味しそうですね！そしてかっこいい！！
The production of this is fantastic worth every second you spent on splicing it together. Bravo!
from the bottom of my italian heart, THANK YOU
Probably the best Carbonara that I've ever seen here.
I made this dish in a similar way (nowhere near as skilled and good looking) but heard from my Italian recipient that it's "Just like Nonna used to make". Filled me with a unique kind of pride. It's a dish that truly requires the correct ingredients and method, and it winds me up to death that I can't find it truly represented anywhere near where I'm based in the UK. They always use cream and it absolutely boils my piss.
When cracked the eggs i was like oh no but when he took the yokes i knew this guy was nailing it,well done 👍🏼
น่ากินมากเลย😊❤
Learning either Malay or Indonesian is basically learning 2 languages at once
Классическая музыка идеальное дополнение к шикарному блюду!❤❤❤
Ah, Carbonara! Non sono italiano, ma adoro la carbonara e il cibo italiano. Grazie per la tua ricetta e per la musica di accompagnamento. Grazie !
That looks amazing!!!!
bel lavoro bro
Tutto questo è meraviglioso
Carbonara is a really simple recipe but heavenly delicious 🤤
yeah its a somewhat difficult preparation
Gioachino Rossini was an incredible composer and an equally great lover of delicious food.
THANK YOU! I was going to comment on the excellent musical installment.
Концовка поедания восторжествовала😊
Bro, I'm Italian-Brazilian and I say, you did better than many Italians, but nothing beats the time I saw a guy making carbonara with bacon instead of guanciale, my Italian ancestors must have felt my vertigo in their graves, it was almost on the same level as breaking spaghetti
Bravo ! Complimenti ! Esecuzione perfetta !
Italian approved, that's a perfect Carbonara
the amount of clips I've seen this week of carbonara recipe is insane 😅
That egg thing is genius. Mind blown on that one!
By far best carbonara I've seen 🙌🏼
Perfetto! 👊🇮🇹
No, wrong cheese.
Hai rotto il ca@@TfYouLookinAt1
@@TfYouLookinAt1no we prefer a mix of Parmesan and pecorino, beacause if you use only pecorino, it could be really salty
That's very smart@@tommasogaffuri8184. This is not wrong cheese.
@@TfYouLookinAt1fallo tu dai io sono sicuro che non sei capace
The eggs and parm were some of the best I’ve ever seen. Great ingredients make great food.
I never thought to use a double boiler method for the sauce. Thank you. Now i can get this right.
Bro took "let him cook" as seriously as he needed and made another masterpiece
Bro eating standing up in the kitchen after making a good meal is a mood