Hey guys! If you're looking for a link to the first video where Eva challenged my dad, please know that we were forced to take the video down due to legal threats from a certain media company which owns a certain television cooking show which will remain nameless... We're fighting this and will update the community soon because it's... an interesting story to say the least. Thanks for your support! ❤
I give a nod to Harper’s sense of humor in his editing. The two guys standing off in the background discussing how she’s doing. Then cutting to her post interview about it, spliced in at the perfect moments just like the cooking challenge shows! Extra points for going the full mile and super fun results!
This is my wife's recipe! She has been making macaroni and cheese this way with pecorino and parmigiano reggiano since our first of many trips to Italia in 2014. She even uses De Cecco number 81. The only difference is that she adds basilico fresco. Once when making mac and cheese for our skeptical seven year old grand daughter. Our grand daughter took one bite, made a face, and said, "this doesn't taste like my mom's mac and cheese". Now that she is 17, we're going to try again. 🙂Great video!
A lot of the carb-heavy breakfasts became part of American cooking back in the day when most Americans were working on farms. Usually the entire family was up before dawn - sans breakfast - doing what they needed to do: feeding animals, milking animals, collecting eggs, cleaning house, etc. Even kids had their chores to get done before breakfast and before school. Mom's job was to cook up these heavy breakfasts so that when early morning work was done, the hungry could be fed. So by the time the family sat down for breakfast, they'd already been up for maybe a couple hours doing work. They needed those calories. I'm sure it was the same back in agricultural Italy.
@@Ann-pn9orI’m sure that’s part of it but I’m pretty sure the Anglo German makeup of 19th century America is a bigger part of it or at least the genesis. Both have meat for breakfast, Brits are big on eggs and Germans commonly have spuds. Those traditions combined and evolved into the various kinds of American breakfast IMO.
Um aren't italian breakfasts usually sweet so there's still a lot of carbs. And I don't get either american or italian breakfasts. I don't know how you can crave sweet in the morning or how you can crave a ton of calories. Usually I would go with something protein rich and light such as a poached egg, greek yoghurt, tuna salad
classic farmers in Italy have one small breakfast when they wake up pretty early in the morning with coffee and some little sweet or fruit and a second breakfast some hours later that is salty and more heavy like frittata di maccheroni, bread and cheese and some salumi or even a big fat homemade panino; all of that with a couple of glasses of wine, sitting under an olive tree for example. So is no so different from an American farmer experience in a different enviroment i think.
@@brunoserafimovski1903they are hab. To me fry stuff or meat in the morning are strange. When i travel i eat them however are really heavy to me. Considering that yes we made sweet bf however usually it's dimple: cornetto or other pastry are for special day. Usually is milk and coffee (latte e caffè) with biscuits or cereals, or fette biscottate with jam... To me it's very strange to think you drink milk for lunch or dinner 🤷🏻♀️
I honestly didn't think Eva had such a jar in her kitchen. But most likely that jar of sauce dates back to the days when Harper lived alone and still didn't know Eva. 😉
It's made an appearance many times. I can't figure out if it is a subtle dig at Lidia or not. But I chuckle every time she brings out the bread crumb jar.
I think that the logical conclusion to the MaxterChef saga is my dad and Eva going head-to-head with ME as the judge... Gimme your best ideas for challenges that they'll both find tricky!
Pick a cuisine that neither of them are super familiar with and have them make a few classic dishes from it? Maybe Mexican since a lot of the ingredients are at least familiar to them? Or make it super challenging and go Chinese, Thai, Vietnamese, etc.
You could either challenge them to cook three meals from cuisines neither are familiar with cooking with or maybe do a mystery box challenge with really random ingredients and see what they come up with!
She did pretty good on the mac and cheee!! Us southern scratch cooks NEVER eat kraft mac and cheese out of a box, truth be told. The only difference is that we don't use any parmesan or peccorino, and not white cheddar like Harper provided. We use SHARP cheddar, mixed with monterey jack and colby. Some people make the bechamel sauce, some use a custard base with milk and eggs, if that is the case, you mix a BIT of velveeta in with the custard base to give it some extra flavor and body. Good for putting the bread crumbs on top, she just needed more of them, and more of the shredded cheese directly on top.
"I didn't think that cooking a burger would be so difficult" I used to be a trainer at a Wendy's and I heard this from almost every person I ever trained on the grill. Now some of the stores have the clamshell auto-grills, but back in the day it was a dude in an apron, on a flat top with a spatula, covered in grease and raw beef residue.
I made my first smash burger at home recently and i found the process of making it not too difficult. I have watched alot of vids. What i found the most annoying though was the smoke. i used high smoke point oil a tiny bit, and the patties themselves were almost perfect but the small meat particles and the grease on the sides started to blacken and smoked up alot. Any tip on how to deal with that?
@@sabasiwach680 There really isn't a solution for that other than to turn the heat down a little bit, and to make sure you have good ventilation (or cook outdoors if you can). The reason restaurants can do high-heat cooking like that is because they have industrial ventilation systems. As far as the blackening on the edges and the burnt on (we used to say "carbonized") meat particles, try your best to scrape any little bits of broken off meat out of the pan before they have a chance to burn.
@@markmallecoccio4521 all I have is a big windows in the kitchen and I realized too late that I should have kept it open. I think I should get a second smaller spatula cuz my current one is big, perfect for smashing and flipping but not great for the edges
Still have one of the original .Wendy’s manuals on how to prepare the various foods from the early days. Dave Thomas was a wonderful businessman, he had one of the best mentors of all time, Col. Harlan Sanders. Funny the original chili recipe came from the restaurant I worked at with some modifications that Dave made. Something I still can cook up from scratch.
Great video. I'm laughing as I remember my time living in Spigno Monferrato for many years. I'm American and a neighbor asked me to fix a "real" American hamburger, something he had only heard about. So I hosted a small dinner party for 8 or 10 guests. I grilled hamburgers on the charcoal Weber grill I imported from the United States. With the single exception of the neighbor who requested the genuine American burger, every Italian disassembled the burgers I served to them and ate the components separately. I had even prepared a diagram of a hamburger listing the ingredients and the order of assembly and placed several of the signs around the table. That did not stop them from taking the hamburgers apart. Most of them, of course, were disappointed that the meal wasn't served in courses. My guests ate the baked beans as the primo, the meat patty as the secondo, the lettuce and tomato as the insalata, and the bun they treated as ordinary pane. There was some confusion over the potato chips; however, everyone had a good time since there was plenty of wine. My neighbor was thrilled but the other guests didn't much enjoy the food "because it wasn't just like Mama used to make". Later on, I invited that same neighbor and his wife over for grilled steaks, American style. I served beautiful New York Strip steaks cut to my specifications by our wonderful local butcher. I cooked them on the charcoal grill and although my neighbor said his steak was OK, he confessed that he preferred his beef boiled............. a true piemontese.............. sigh.
Eva can make a culinary masterpiece out of a piece of cardboard! She should never be doubted!!! The breakfast gnocchi is something I will definitely have to try to make!!❤
Eva: I knew you would pull this off and you did! That you turned bacon and eggs with fried potatoes into stuffed gnocci con "bacon" was hilarious and brilliant! Bravo!
When you toast a bun on a griddle like that, you have to keep moving it around. Any pan or griddle is going to have hotspots and if you want an even browning, you have to just keep turning and moving the bread around the pan. I usually push down on it just gently to you to make sure that I’m getting contact all over the bread.
Brava, Eva! The Egg McGnocch is similar to the potato cakes we made in rural Illinois-- from leftover mashed potatoes, flour, egg, and fried in bacon grease.
Y'all are so great; I just love your channel! As a chef, I love learning from Eva about traditional Italian cooking but you're both also funny. Thanks Harper to you for showing some skin ;-)
15:44 I've always wondered, too, how Americans do it when they get up in the morning and eat that stuff. For us Italians it might be a small dinner. I think for most Italians it is unimaginable to eat that stuff as soon as they wake up.
I am an American of Italian descent and I am addicted to my ritual breakfast. I make my own English muffins (they were invented in New York and in the UK they are called American muffins) and I put cut slices of cheddar cheese, a fried egg and a few strips of bacon on top and put them in the oven for about 5 minutes. If I go a few days without them for breakfast I get intense cravings for them. A perfect mix of fat, protein and carbs to start the day. I also always have my 2 breakfast sandwiches with a glass of raw milk. The breakfast of champions lol.
With all due respect.......................I can't imagine eating a sweet roll for breakfast. It spikes the blood sugar and would make me hungry again 90 minutes later. Some Americans eat a donut for breakfast and I just don't get it. My breakfast sandwiches on my homemade English muffins give me energy and keep me full for hours until lunch.
It is actually difficult for Eva with these challenges. For an Italian chef, this would be like Roger Federer playing tennis against a beginner. Very easy to win, but what happens if you make a mistake and lose a point. That would be embarrassing.
A few days ago max fosh (the guy who used an uno reverse card against a football referee's yellow card) made a video where he and some friends went paintballing but he secretly invited some SAS members along with them. It was obviously a bloodbath but at some point the regular guys did a suicide manouvre to shoot one of the SAS guys and it worked. Everyone in the comments mentioned that this particular SAS guy who got shot by civilians is going to get made fun of by his buddies for years to come. It's a pretty similar situation, though not as extreme.
Eva is so danged cute, I can hardly stand it! She is such an accomplished and talented cook and yet was stymied by "American" dishes! I was applauding her as she was doing the mac & cheese (up until she put what I assume was nutmeg) in her white sauce but it proved that her instincts are spot on! I adore the two of you and look forward to new videos every week! Thank you for bringing a smile to my face!❤😊
I know this is heresy but our Sicilian neighbors (1960-80) would make Italianized burgers for July 4th and other cookouts, same meat as their meatballs (bread crumbs, onions, capers, egg, peppers) then some kind of marinara sauce and mozzarella on top with a store bought bun. It was sort of a "burger parm" if you will and I always thought the meatloaf patty was better than my mom's non-Italian gravel-like ground beef.
I was surprised to tell the truth when the alarm went off, because it's not like there had been a lot of smoke. It will probably be a very sensitive alarm. Then as for stuffed gnocchi, hard for us Italians to imagine eating that dish as soon as we get up in the morning. 😊
This was so cute! Eva is a great cook and a good sport. I love how you edited it just like an episode of a cooking competition ( Eva's talking to the audience was spot on). I loved your creativity.
When you can cook true, authentic, beautiful Italian food, you can cook anything. Eva, I never doubted for one second that would be the next “Maxter Chef”!!! Brava❣️
Super fun video! I would love to see more of Ava making American dishes (American Goulash, meatloaf, pot roast dinner, grilled cheese & tomato soup, etc). Of course, I'll never tire of watching her cook Italian dishes :)
Oh sweet Eva. YOU demonstrate Italian brilliance in each challenge. I was bawled over by your brilliant gnocchi using USA/UK breakfast ingredients. Less is more when you have great ingredients and method.
As an American I think our most popular cooking technique is to use the microwave. Haha. Convincing Americans that bacon and eggs were a breakfast was an advertising push by Edward Bernays in the 1920s. Eva's instincts that this greasy, heavy meal isn't healthy 1st thing in the morning is spot on. We all knew the talented and sweet Eva would succeed in her own way.
Speak for yourself. I threw my microwave in the garbage in like 2010 and never looked back. The Soviet Union banned them for a reason. Maybe the only good thing they did.
The chief source on the Edward Bernays story is Edward Bernays. He was an advertising specialist that reveled in telling stories about how he could manipulate people, yet internet historians routinely take his claims at face value. Eggs, carbs, and some sort of greasy pork would have been the standard breakfast for most American farm worker throughout the 19th century.
@@blueishgreen76 Yes I am aware that Edward Bernays popularized bacon with eggs. Guess what? David Rockefeller ate that for breakfast. If you think a sweet sugary roll is a superior way to start the day I wish you luck.
I'm so impressed, a lot of people who have only had boxed Mac 'N Cheese don't even know to bake it. The fact that Ava intuited that and topped it with bread crumbs is very impressive. But it should be browned and crunchy on top. In some regions it's not baked, just pasta in mornay sauce, which is also Mac N Cheese, but an inferior version.
Last night i made mac n cheese from scratch. Yes, i was surprised that Ava used Parmigiano Romano cheese. I did this last night...wow, it was great n creamy! I used the valveeta type cheese but cheaper. Used 2% milk, got it hot then added 1/2 of my grated parm-rom cheese then cubed the the block of cheese with just a little salt. The pasta, i used the large elbow type. Wow...my wife and i loved to result. The Parm-Rom cheese makes it pop! Love you two...congrats Ava on your win n your prize of Reeses!
Growing up on a farm in Midwest USA in the 1950s we made mac & cheese with a bechamel sauce and grated cheddar cheese which was then baked. We didn't even know what Velveeta was back then. We also had large breakfasts and lunches because in the summer, we had many farm helpers/workers who needed to be fed a high protein, calorie meal, to go back out and plant, plow and bale hay. They burned a lot of calories. During the winter, during school we had light breakfasts though. BUT I think Eva needs to make real Mexican food - yum!
Wow I love the idea of the Egg Mc Gnocchi ! I bet it would get a good laugh at your restaurant until they tried it. Then they would love it! Good job Eva!
I wonder how well traditional American pork breakfast sausage would do if subbed for the bacon in the third challenge recipe? Or corned beef, for that matter? Brava, Eva! Improvising on the spot with what you've got is the sign of a truly talented chef.
I love that Ava loves peanut butter cups! Her favorite candy in the whole world she said! LOL My Italian grandparents always had a box of mini Reese’s peanut butter cups on the table at holidays which is where I began my lifelong love ❤️ affair with peanut butter cups
1. That stuffed gnocchi dish looked/sounded delicious. 2. Please freeze the Reeses cup for Eva. It will be whole other experience. Also try a frozen Skor bar.
Great video and a fun one to watch! Eva’s natural cooking instincts ensured she would excel in this challenge. And yes Eva, as Max stated, an initial press of the burger and no more. Harper, congratulations on another fine production! P.S. I think Max should appear more often as he adds flavor to the videos!
When we make a roux cheese sauce , and add lots cheddar cheese can add others with it with cooked macaroni with a buttered crumb topping seasoning with salt pepper garlic and paprika and bake till the top is light brown
Hey guys! If you're looking for a link to the first video where Eva challenged my dad, please know that we were forced to take the video down due to legal threats from a certain media company which owns a certain television cooking show which will remain nameless... We're fighting this and will update the community soon because it's... an interesting story to say the least. Thanks for your support! ❤
That sucks :(
Best of luck getting it re uploaded
🙁
Just make a new version they can't challenge. If it was a RUclips challenge, just make it private, and their challenge will expire in 30 days.
I hope to see the first one soon. This one was AWESOME!
I give a nod to Harper’s sense of humor in his editing. The two guys standing off in the background discussing how she’s doing. Then cutting to her post interview about it, spliced in at the perfect moments just like the cooking challenge shows! Extra points for going the full mile and super fun results!
Ciao Eva, it is a lot better then McDonald hahahah Your father in law is a gentleman
That does look really good.
This is my wife's recipe! She has been making macaroni and cheese this way with pecorino and parmigiano reggiano since our first of many trips to Italia in 2014. She even uses De Cecco number 81. The only difference is that she adds basilico fresco. Once when making mac and cheese for our skeptical seven year old grand daughter. Our grand daughter took one bite, made a face, and said, "this doesn't taste like my mom's mac and cheese". Now that she is 17, we're going to try again. 🙂Great video!
A lot of the carb-heavy breakfasts became part of American cooking back in the day when most Americans were working on farms. Usually the entire family was up before dawn - sans breakfast - doing what they needed to do: feeding animals, milking animals, collecting eggs, cleaning house, etc. Even kids had their chores to get done before breakfast and before school. Mom's job was to cook up these heavy breakfasts so that when early morning work was done, the hungry could be fed. So by the time the family sat down for breakfast, they'd already been up for maybe a couple hours doing work. They needed those calories. I'm sure it was the same back in agricultural Italy.
no no no this is the cattle rustler's invention, bacon and eggs with hash browns!
@@Ann-pn9orI’m sure that’s part of it but I’m pretty sure the Anglo German makeup of 19th century America is a bigger part of it or at least the genesis. Both have meat for breakfast, Brits are big on eggs and Germans commonly have spuds. Those traditions combined and evolved into the various kinds of American breakfast IMO.
Um aren't italian breakfasts usually sweet so there's still a lot of carbs. And I don't get either american or italian breakfasts. I don't know how you can crave sweet in the morning or how you can crave a ton of calories. Usually I would go with something protein rich and light such as a poached egg, greek yoghurt, tuna salad
classic farmers in Italy have one small breakfast when they wake up pretty early in the morning with coffee and some little sweet or fruit and a second breakfast some hours later that is salty and more heavy like frittata di maccheroni, bread and cheese and some salumi or even a big fat homemade panino; all of that with a couple of glasses of wine, sitting under an olive tree for example. So is no so different from an American farmer experience in a different enviroment i think.
@@brunoserafimovski1903they are hab. To me fry stuff or meat in the morning are strange. When i travel i eat them however are really heavy to me. Considering that yes we made sweet bf however usually it's dimple: cornetto or other pastry are for special day. Usually is milk and coffee (latte e caffè) with biscuits or cereals, or fette biscottate with jam...
To me it's very strange to think you drink milk for lunch or dinner 🤷🏻♀️
My favourite part is when Eva uses the Marinara "Italian" Sauce jar for storing bread crumbles. 5:28
😂😂😂😂
I honestly didn't think Eva had such a jar in her kitchen. But most likely that jar of sauce dates back to the days when Harper lived alone and still didn't know Eva. 😉
It's made an appearance many times. I can't figure out if it is a subtle dig at Lidia or not. But I chuckle every time she brings out the bread crumb jar.
The jar has far more purpose than what came in it.
@@aris1956 I think she got that from the video "An Italian Reviews Pasta Sauce | Blind Tomato Sauce Taste Test"
I think that the logical conclusion to the MaxterChef saga is my dad and Eva going head-to-head with ME as the judge... Gimme your best ideas for challenges that they'll both find tricky!
It is Harper's time to cook
1 Italian dish from Eva
1 American dish from Max
1 Italian-American dish from subscribers
😂
Pick a cuisine that neither of them are super familiar with and have them make a few classic dishes from it? Maybe Mexican since a lot of the ingredients are at least familiar to them? Or make it super challenging and go Chinese, Thai, Vietnamese, etc.
More ways to cook spam
Chocolate: US vs Italy
Sauces: BBQ vs … something?
You could either challenge them to cook three meals from cuisines neither are familiar with cooking with or maybe do a mystery box challenge with really random ingredients and see what they come up with!
The gnocchi egg recipe is genius! Looks delicious. Eva is truly talented. Brava! 😃👏🏻👏🏻👏🏻
She did pretty good on the mac and cheee!! Us southern scratch cooks NEVER eat kraft mac and cheese out of a box, truth be told. The only difference is that we don't use any parmesan or peccorino, and not white cheddar like Harper provided. We use SHARP cheddar, mixed with monterey jack and colby. Some people make the bechamel sauce, some use a custard base with milk and eggs, if that is the case, you mix a BIT of velveeta in with the custard base to give it some extra flavor and body. Good for putting the bread crumbs on top, she just needed more of them, and more of the shredded cheese directly on top.
I use one jar of cheese wiz, sharp cheddar, Parmesan and mozzarella, put it in a baking dish, top with a little extra cheese, then bake.
Oh! I pour milk in the baking dish too.
This Southern cook uses spectra sharp cheddar plus (drum roll, please) Parmesan and a little pecorino. The two Italian cheeses add the funk I crave.
@@javaskull88 I will stick gruyere in there if I'm filthy rich at the time...
Exactly, you called it correctly ❤
"I didn't think that cooking a burger would be so difficult"
I used to be a trainer at a Wendy's and I heard this from almost every person I ever trained on the grill. Now some of the stores have the clamshell auto-grills, but back in the day it was a dude in an apron, on a flat top with a spatula, covered in grease and raw beef residue.
I made my first smash burger at home recently and i found the process of making it not too difficult. I have watched alot of vids. What i found the most annoying though was the smoke. i used high smoke point oil a tiny bit, and the patties themselves were almost perfect but the small meat particles and the grease on the sides started to blacken and smoked up alot. Any tip on how to deal with that?
@@sabasiwach680 There really isn't a solution for that other than to turn the heat down a little bit, and to make sure you have good ventilation (or cook outdoors if you can). The reason restaurants can do high-heat cooking like that is because they have industrial ventilation systems.
As far as the blackening on the edges and the burnt on (we used to say "carbonized") meat particles, try your best to scrape any little bits of broken off meat out of the pan before they have a chance to burn.
@@markmallecoccio4521 all I have is a big windows in the kitchen and I realized too late that I should have kept it open.
I think I should get a second smaller spatula cuz my current one is big, perfect for smashing and flipping but not great for the edges
Still have one of the original .Wendy’s manuals on how to prepare the various foods from the early days. Dave Thomas was a wonderful businessman, he had one of the best mentors of all time, Col. Harlan Sanders. Funny the original chili recipe came from the restaurant I worked at with some modifications that Dave made. Something I still can cook up from scratch.
Remember it well, forty-five years ago. 😂
This was so friggin awesome..... Next time I think it should be Harper's turn!!!!!
Being respectful of the food and cuisine in the country you reside in will make it easier.
Great effort for Ava.
Hilarious! But she invented a new dish. The Evagnocci!❤
Great video. I'm laughing as I remember my time living in Spigno Monferrato for many years. I'm American and a neighbor asked me to fix a "real" American hamburger, something he had only heard about. So I hosted a small dinner party for 8 or 10 guests. I grilled hamburgers on the charcoal Weber grill I imported from the United States. With the single exception of the neighbor who requested the genuine American burger, every Italian disassembled the burgers I served to them and ate the components separately. I had even prepared a diagram of a hamburger listing the ingredients and the order of assembly and placed several of the signs around the table. That did not stop them from taking the hamburgers apart.
Most of them, of course, were disappointed that the meal wasn't served in courses. My guests ate the baked beans as the primo, the meat patty as the secondo, the lettuce and tomato as the insalata, and the bun they treated as ordinary pane. There was some confusion over the potato chips; however, everyone had a good time since there was plenty of wine. My neighbor was thrilled but the other guests didn't much enjoy the food "because it wasn't just like Mama used to make".
Later on, I invited that same neighbor and his wife over for grilled steaks, American style. I served beautiful New York Strip steaks cut to my specifications by our wonderful local butcher. I cooked them on the charcoal grill and although my neighbor said his steak was OK, he confessed that he preferred his beef boiled............. a true piemontese.............. sigh.
Eva is sooooo smart and creative too!!
Thank you Eva, Harper and Max!!❤❤❤
And now I want breakfast gnocchi. Who knew?!?!
I know! I want those now
yes.. this made my mouth water.
And while we’re add it… how about some bacon ravioli?
Have her make Cajun and Tex Mex classics next! Please more of these! I like it when everybody does Maxterchef!
Eva, dear Eva, you are making an American breakfast into an Italian treat! Glad you have help! You are still wonderful! 🙂
Eva can make a culinary masterpiece out of a piece of cardboard! She should never be doubted!!! The breakfast gnocchi is something I will definitely have to try to make!!❤
Thanks Eva for not burning down the house. Great to see Max!
Eva: I knew you would pull this off and you did! That you turned bacon and eggs with fried potatoes into stuffed gnocci con "bacon" was hilarious and brilliant! Bravo!
When you toast a bun on a griddle like that, you have to keep moving it around. Any pan or griddle is going to have hotspots and if you want an even browning, you have to just keep turning and moving the bread around the pan. I usually push down on it just gently to you to make sure that I’m getting contact all over the bread.
Brava, Eva! The Egg McGnocch is similar to the potato cakes we made in rural Illinois-- from leftover mashed potatoes, flour, egg, and fried in bacon grease.
Y'all are so great; I just love your channel! As a chef, I love learning from Eva about traditional Italian cooking but you're both also funny. Thanks Harper to you for showing some skin ;-)
I can see where Harper got his mannerism from! Max has a delightful presence
15:44 I've always wondered, too, how Americans do it when they get up in the morning and eat that stuff. For us Italians it might be a small dinner. I think for most Italians it is unimaginable to eat that stuff as soon as they wake up.
I am an American of Italian descent and I am addicted to my ritual breakfast. I make my own English muffins (they were invented in New York and in the UK they are called American muffins) and I put cut slices of cheddar cheese, a fried egg and a few strips of bacon on top and put them in the oven for about 5 minutes. If I go a few days without them for breakfast I get intense cravings for them. A perfect mix of fat, protein and carbs to start the day. I also always have my 2 breakfast sandwiches with a glass of raw milk. The breakfast of champions lol.
With all due respect.......................I can't imagine eating a sweet roll for breakfast. It spikes the blood sugar and would make me hungry again 90 minutes later. Some Americans eat a donut for breakfast and I just don't get it. My breakfast sandwiches on my homemade English muffins give me energy and keep me full for hours until lunch.
❤❤❤ More Maxter Chef please!
It is actually difficult for Eva with these challenges. For an Italian chef, this would be like Roger Federer playing tennis against a beginner. Very easy to win, but what happens if you make a mistake and lose a point. That would be embarrassing.
A few days ago max fosh (the guy who used an uno reverse card against a football referee's yellow card) made a video where he and some friends went paintballing but he secretly invited some SAS members along with them. It was obviously a bloodbath but at some point the regular guys did a suicide manouvre to shoot one of the SAS guys and it worked. Everyone in the comments mentioned that this particular SAS guy who got shot by civilians is going to get made fun of by his buddies for years to come. It's a pretty similar situation, though not as extreme.
Eva is so danged cute, I can hardly stand it! She is such an accomplished and talented cook and yet was stymied by "American" dishes! I was applauding her as she was doing the mac & cheese (up until she put what I assume was nutmeg) in her white sauce but it proved that her instincts are spot on! I adore the two of you and look forward to new videos every week! Thank you for bringing a smile to my face!❤😊
According to Eva, she's cooking the classic, American, "Cheeze 'booger.'" I love that! LOL!
I know this is heresy but our Sicilian neighbors (1960-80) would make Italianized burgers for July 4th and other cookouts, same meat as their meatballs (bread crumbs, onions, capers, egg, peppers) then some kind of marinara sauce and mozzarella on top with a store bought bun. It was sort of a "burger parm" if you will and I always thought the meatloaf patty was better than my mom's non-Italian gravel-like ground beef.
I loved the smoke alarm going off!!! Eva I want to try your breakfast gnocchi… maybe with pancetta instead of bacon 😎💕
I was surprised to tell the truth when the alarm went off, because it's not like there had been a lot of smoke. It will probably be a very sensitive alarm. Then as for stuffed gnocchi, hard for us Italians to imagine eating that dish as soon as we get up in the morning. 😊
love the way she made her bechamel with the hard cheeses and added the cheddar to the pasta and not the sauce. Keeps the cheddar from curdling.
Max is a cool dad! :) I also love seeing Eva in the interview segments lol. I vote for more Maxterchef segments!!!
Harper what an amazing video editing!!!
Thanks!!
As usual. Dude's good, isn't he.
Its 12:00 a.m here. Every time the smoke alarm beeps went off, my dogs assumed it was the delivery truck backing up😅. You did amazing Eva. Brava🎉
I love the last dish idea! That is an elegant and tasty looking breakfast! Well done Eva!
Unless the smoke alarm goes off while I am cooking, I think I have done something wrong. 😂 Great job!!! I feel I am in good company now. Love this!❤❤
Tell Eva “burger” has an R in it! 😂🤣🍔 I absolutely adore her! Harper, you’re one lucky man!
Great video!!! Tell Eva to put her Reese's cups in the fridge, or better yet, in the freezer. Game changer! Not lying to you!!
Congrats Eva! My favorite part is when she "fan girls" over the Reese's Peanut Butter cups, which is my favorite candy too.
Please open a breakfast chain restaurant with that gnocchi recipe!🎉🎉🎉Miam!
I'd like to see Ava try to cook just a normal American Meatloaf dinner.
Yes, but give her the opportunity to modify it, like the bacon and eggs.
I agree!!! Either mealtoaf or classic fried chicken, mashed potatoes and gravy.
A combination of recipes between Italian polpettone and American meatloaf would be interesting
@@frafrafrafrafra It also depends on how the meatloaf is made, I absolutely HATE meat loaf that is made with corn flakes.
I was going to suggest that too. A perfect, juicy meatloaf with mash and mushroom gravy.
This was so cute! Eva is a great cook and a good sport.
I love how you edited it just like an episode of a cooking competition ( Eva's talking to the audience was spot on).
I loved your creativity.
I don't think I've ever seen a father and son who were so undoubtedly father and son as Max and Harper.
When you can cook true, authentic, beautiful Italian food, you can cook anything. Eva, I never doubted for one second that would be the next “Maxter Chef”!!! Brava❣️
Super fun video! I would love to see more of Ava making American dishes (American Goulash, meatloaf, pot roast dinner, grilled cheese & tomato soup, etc). Of course, I'll never tire of watching her cook Italian dishes :)
Max is really kind to his daughter in law. That's not to say that I doubt Eva's cooking, but he plays a very mild reality TV judge. That's sweet. :)
Has Eva ever had a Patty Melt? I am in love with patty melts. It really really has to be Rye bread though.
2:06 the disdain of "no tomatoes" 🤣
Oh sweet Eva. YOU demonstrate Italian brilliance in each challenge. I was bawled over by your brilliant gnocchi using USA/UK breakfast ingredients. Less is more when you have great ingredients and method.
UK???? Do you need to feel involved? Well that is bloody reasonable innnnnit? Let's make beans on toast!!!
Loved this video. So clever and made a popular cooking tv format your own. Bellissimo!
What a clever idea covering the cutlet and the cheese with a saucepan to make the cheese melt faster!
Cooking 101.
You have no idea how much I look forward to sharing my Sunday mornings with you. Love. your videos!
So much fun! Loved it ❤
As an American I think our most popular cooking technique is to use the microwave. Haha. Convincing Americans that bacon and eggs were a breakfast was an advertising push by Edward Bernays in the 1920s. Eva's instincts that this greasy, heavy meal isn't healthy 1st thing in the morning is spot on. We all knew the talented and sweet Eva would succeed in her own way.
Speak for yourself. I threw my microwave in the garbage in like 2010 and never looked back. The Soviet Union banned them for a reason. Maybe the only good thing they did.
The chief source on the Edward Bernays story is Edward Bernays. He was an advertising specialist that reveled in telling stories about how he could manipulate people, yet internet historians routinely take his claims at face value. Eggs, carbs, and some sort of greasy pork would have been the standard breakfast for most American farm worker throughout the 19th century.
@@blueishgreen76 Yes I am aware that Edward Bernays popularized bacon with eggs. Guess what? David Rockefeller ate that for breakfast. If you think a sweet sugary roll is a superior way to start the day I wish you luck.
I love this video!
Eva is a great fighter, she was up to the challenge with a humble spirit! I have enjoyed this video mostly for the fun!
She will slay this!!! Give an Italian the challenge and you will be rewarded ❤❤
OMG, Eva's breakfast was genius.
An Italian take on typical American breakfast food. Bravo.
Great job Ava!!!❤❤❤. Loved seeing Max back again!
Your writing and editing skills are spot on in this episode!
That was awesome! Brava, Eva! Loved the McGnocci! Maxter chef round 2 with Harper cooking Italian next? Yes?
🤣 Ava has invented a whole new dish for breakfast. Brava! This was such a fun episode. Ciao from Australia.
the stuffed breakfast gnocchi is brilliant! Bravo, Eva!
I think this is my favorite episode, you did so well Eva!
I'm so impressed, a lot of people who have only had boxed Mac 'N Cheese don't even know to bake it. The fact that Ava intuited that and topped it with bread crumbs is very impressive. But it should be browned and crunchy on top. In some regions it's not baked, just pasta in mornay sauce, which is also Mac N Cheese, but an inferior version.
Loved the background music and the little between-the-scenes interviews
Last night i made mac n cheese from scratch. Yes, i was surprised that Ava used Parmigiano Romano cheese. I did this last night...wow, it was great n creamy! I used the valveeta type cheese but cheaper. Used 2% milk, got it hot then added 1/2 of my grated parm-rom cheese then cubed the the block of cheese with just a little salt.
The pasta, i used the large elbow type. Wow...my wife and i loved to result.
The Parm-Rom cheese makes it pop! Love you two...congrats Ava on your win n your prize of Reeses!
The gnocchi resembles Polish potato dumplings, but I think those are stuffed with salt pork and onion, covered with melted butter.
Growing up on a farm in Midwest USA in the 1950s we made mac & cheese with a bechamel sauce and grated cheddar cheese which was then baked. We didn't even know what Velveeta was back then. We also had large breakfasts and lunches because in the summer, we had many farm helpers/workers who needed to be fed a high protein, calorie meal, to go back out and plant, plow and bale hay. They burned a lot of calories. During the winter, during school we had light breakfasts though. BUT I think Eva needs to make real Mexican food - yum!
Couldn't stop smiling. Lovely episode. Keep up the great teamwork.
Wow I love the idea of the Egg Mc Gnocchi ! I bet it would get a good laugh at your restaurant until they tried it. Then they would love it! Good job Eva!
I wonder how well traditional American pork breakfast sausage would do if subbed for the bacon in the third challenge recipe? Or corned beef, for that matter? Brava, Eva! Improvising on the spot with what you've got is the sign of a truly talented chef.
Brava, Eva, brava! I never doubted you. ~ Lisa
Her breakfast was GENIUS!
Bravo to Ava for nailing her American cooking challenge
I would eat that breakfast 7 days a week! Looked absolutely delicious!, 😋 Congrats Eva! 🎉
Love the way she says buger. So cute.
"Dad can you turn off the smoke alarm" Epic! 🤣
You lucky boy Harper, Eva is an amazing chef and a real Italian woman. What fun you have. Keep it up
So much fun! Grazie! I will make that breakfast!
Funniest video over!! Need more Max and his deadpan humor :)
Ava is so adorable, smart, beautiful and down to earth. I totally love her.
Thanks!
Thank you! We appreciate your support ❤️
Eva found the American cook timer, gotta love the smoke detector! 🚒🤣 Those breakfast gnocchi look fantastic, congratulations!
This was a lot of fun. Great video. Tq
I love that Ava loves peanut butter cups! Her favorite candy in the whole world she said! LOL My Italian grandparents always had a box of mini Reese’s peanut butter cups on the table at holidays which is where I began my lifelong love ❤️ affair with peanut butter cups
That was cool. It came across as natural. That breakfast though. Incredible. That is something new.
Well done Eva! Furthermore : Max's pochette game is over 9000!
American gnocchi alla carbonara......really really good idea. Brava Eva, and thanks to Harper and Max.
the dad would make a great masterchef
I think she killed it, that lady could turn the phone book into filet mignon. Will definitely be trying the mac and cheese and the gnocchi.👍
1. That stuffed gnocchi dish looked/sounded delicious.
2. Please freeze the Reeses cup for Eva. It will be whole other experience. Also try a frozen Skor bar.
Great video and a fun one to watch! Eva’s natural cooking instincts ensured she would excel in this challenge. And yes Eva, as Max stated, an initial press of the burger and no more.
Harper, congratulations on another fine production!
P.S. I think Max should appear more often as he adds flavor to the videos!
Eva you did it again. The gnocci looked so good. I am going to try and make them. Thank you Maestra❤
Mac and cheese: use cavatappi. If you bake it, put breadcrumbs on top for a crust.
When we make a roux cheese sauce , and add lots cheddar cheese can add others with it with cooked macaroni with a buttered crumb topping seasoning with salt pepper garlic and paprika and bake till the top is light brown
Lol 😂 I enjoyed this so much. Well done. 🎉
This is hilarious 😂 love it! Max should come back more frequently!
Maxter chef. 😂 Awesome. Great episode