@@Persiandre You will never "waste" a good wine by cooking with it. What matter are the flavors it brings, not the alcohol it contains, and this is precisely why cheap wines are not a bright idea. No need for a spectacular wine, just anything decent and not bottom of the barrel in terms of quality.
Okay genuine question what is the point of him wearing the gloves if he is going to touch everything with them on without replacing/refreshing them after he like cut the carrots or picked up the salt then again it’s not to criticize but I believe that here in the Netherlands it’s almost mandatory to change gloves after you cut something or pick something up (or wash your hands everytime you do this)
Imagine how many times I’d have to change gloves after every touch! I aim to change them only when switching between different types of products, like fish, meat, pickled items, or sweets, or every 10-15 minutes. We also clean the kitchen twice a day. Honestly, I don’t love wearing gloves, but with the sink being a bit far away, it’s just more practical to use them for convenience.
He's used just beef. Traditional is pork and beef. Though I do make a beef and lamb recipe and use red wine. I've not actually tried the pork, beef which you cook in milk first then add wine and tomato. But there's many claims to what is traditional and or authentic. Obviously he's ground the celery last because it wouldn't all fit whole.
There about 1,000 comments here from people leaping from some static understanding of a recipe. Here's the thing -- when you master a recipe -- oftentimes you go beyond it and can play with it as you desire.
Cada cuánto se cambiará esos guantes, toca absolutamente todo como si fuera que el guante no se ensucia. La nueva moda de la gastronomía es pensar que un guante sucio de toda una jornada es mas efectivo que un correcto lavado de manos
Glad you enjoyed the video! I cook in Castiglione della Pescaia, Italy. It's great that you're sticking to the recipe so closely-it makes a big difference! Red wine and milk are definitely classic touches for bolognese. As for chopping, a food processor will definitely save you time! Substituting ketchup can work in a pinch, but the flavor will be a bit different. Keep experimenting, and thanks for sharing your process!
@sicdoctor I don't mind garlic, but it's not in the original recipe. As for oregano, I only use it in a classic pomodoro sauce. For ragù, I prefer rosemary-it gives a richer flavor!
I enjoyed the video. Where do you cook out of? I remember the first time I made a bolognese sauce I had an Italian Cook book my sister bought for my dad and everything was by the “T” to the recipe. Quantities, timing. I usually also use red wine and milk before and after the broth. Next time I’ll try and get a food processor instead of waisting time on the chopping of carrots and celery. If tomato paste isn’t in the cupboard I’ll substitute ketchup.
In the description, I mentioned that sugar can be added if needed, depending on the acidity of the tomatoes. It’s all about balancing the flavors based on the tomatoes you’re using!
Are you sautéing the onion for the tomato chunks, while sweating the rest of the mirepoix for the sauce? Is texture why you used different pots? I’m from La, and we would use at least three onions for that…
If this chef gets better ingredients, it could get a level up. Most home-cooks (should!) got this covered. Canned tomato-stuff and one very bad pan... Can bet better!
Спасибо за комментарий! Скоро хочу начать пробовать озвучивать видео, чтобы добавить немного разговоров и сделать их интереснее. Надеюсь, вам понравится!
@DenisInTheKitchen Денис, спасибо за ответ. Не знаю знаком ли ты с каналом Cooking with blues. Не знаю правильно ли написал. Дядька там был очень харизматичный. К сожалению, не пережил ковида. Я к нему как раз пришёл по теме итальянской кухни и остался. Он с разговорами. Очень душевно. У тебя свой формат, смотреть тоже интересно, но голос все - таки важен как по мне! Так держать! Кухня у этого дядьки очень похожая была на твою. Может они все похожие)
Der Rotwein ist ein sehr guter Kochwein der bereits einige Preise bei Blindverkostungen gewonnen hat... nur weil er der Lagerbarkeit und des Preises wegen im Tetrapak verkauft wird heißt nicht, dass er schlecht sein muss
1 errore concentrato prima del vino 2 errore concentrato direttamente nella carne senza diluirlo 3 errore olio per il soffritto 4 volte quello che serve 4 errore il sale si mette nella carne mentre soffrire che tira via il liquido della carne nn nel pomodoro che lo fa diventare arancione in cottura Apparte questo il mazzetto perfetto
Grazie per il tuo feedback. Aggiungo il concentrato di pomodoro prima del vino per farlo passire. Aggiungo sempre sale durante la cottura della carne macinata per far uscire l’acqua e rendere la carne più sgranata. Secondo me, l'olio era sufficiente e il ragù non è risultato grasso. Non critico il tuo metodo, ma poiché il mio modo di cucinare dà sempre ottimi risultati e tutti mi chiedono la ricetta, ho visto e provato a preparare il ragù alla bolognese in molti modi, ma questo è quello che mi piace di più.
Passire il concentrato in 25 anni di cucina nn ho mai sentito di “passire” il concentrato. Ripeto non è ragù bolognese il tuo magari ragù toscano visto che è 100% manzo
A food processor for the veg when you had all that time waiting for the meat to brown should be a crime against humanity. You could have gotten a nice brunoise on that instead of blitzing it into a paste.
Maybe when you work 12h per day you want to skip tasks that a food processor can do for you. After 4 or 5 hours of cooking of your finely chopped brunoise you have nothing left of the shape. Only effort and time wasted. This is a professional kitchen
@@alexgreenwood20 You do make a good point if its cooked slow. Our prep kitchen at work is just pretty much 2 guys finely cutting veg to fill as many 4 litre tubs as humanly possible. Its really good for improving your knife skills. But then again not every restaurant can afford to have chefs to focus just on prep.
@@ling2186 yeah absolutely is not the case for many businesses have staff for prep only. I understand from a chef's point of view, but when struggling with staff shortage and tight times, shortcuts make sense
@alexgreenwood20 tell me genius exactly what shape do you have left after it's turned into a paste. Both methods there is nothing left after cooking. I personally have tried a food processor and was so unimpressed with the taste, I would not repeat it.
Its kitchen wine! never in my 20 years i workes in the kitchen have i see a chef using bottled wine for cooking if it was not for show cooking in front of customer... there are realy good cooking wines that come in tetrapack
Poor sofrito, what has he done to you... I thought you had to cook it for adding flavour and then mix it a little but you done an uncooked puree of it.
There will always be comments when a Ragu is called bolognase because that's a particular method which is not followed here. Pork/beef, milk, wine, tomato, celery onion, carrot and tomato paste. Variants include the addition of chicken livers and/or pancetta. I expect there's other variations. But this is Ragu. I wouldn't make a paste out of the veg. Grate it if you can't dice it. A quality olive oil but a cheap nasty red wine and so little. Beef and lamb can be used but whilst not traditional is used in a particular establishment in Italy. A recipie that I follow from a particular Italian chef resident in the UK. That should wind up a lot of people. Lamb!
due errori imperdonabili... la carne si cuoce nel soffritto che prima deve essere appassito. secondo nel ragù alla bolognese non c'è la passata di pomodoro ma il concentrato, e terzo se vogliamo, ci vuole il vino rosso e non in cartone ... per favore :(
Guck mal bisschen weiter, bevor du rumpöbelst. Völlig normal, dass erstmal das Wasser aus dem Hack rauskommt und es darin bisschen siedet. Geröstet wurde es hier trotzdem noch. Die audacity auch zu denken man ist besser als ein Chef Koch :D
"Chefkoch" Dir ist hoffentlich klar, dass es keine "Chefköche" gibt oder? Der Koch im Video ist ein ganz normaler Koch der in einem Restaurant angestellt ist. Chef ist einfach die englische Bezeichnung für Koch und hat nichts mit dem deutschen Begriff "Chef" oder Boss zu tun @@stevenhorstgeorg5728
Genius to blend the ingredients! Just yesterday i was cutting that stuff up for half an hour.. will do that next time, thanks!
Chef is very skilled. But what I dig most of all is how virgin green his spectacular olive oil is. Quality ingredients creates high level dishes.
Ahh.. So. For sure you noticed the super quality wine
@@cenere784a good wine would be wasted for a ragù and during the cooking process, get your shit together man
He is not 😂
and then the boxed wine 😂😂😂
@@Persiandre You will never "waste" a good wine by cooking with it. What matter are the flavors it brings, not the alcohol it contains, and this is precisely why cheap wines are not a bright idea. No need for a spectacular wine, just anything decent and not bottom of the barrel in terms of quality.
Sei un grande.. Ci vuole una caxxo di pazienza a lavorare con certe persone.. Forza
Grazie! ❤️
lo faccio molto meglio senza darmi l'appellativo di chef, quel ragù di bolognese non ha nulla.
Overcooked 3 has very nice graphics
what was overcooked?
@@jamesspooner5487 nothing it's a video game reference 😅
This is not the latest installment of Overcooked. It is a pov of a real chef, in a real restaurant, cooking ragu. I hope this helps
@@AskJeeves572 BRO 🤣🤣
😅😅
Great video. No edits just action Thankyou from Scotland!!
i get motion sickness watching this but i cant stop lol
😅
RED WINE!!!!!
Yummy 😋 I never thought of adding carrot but I looveee using sweet potato 🤤 I’ll add carrot next time! Maybe a shallot?🤔
if it doesn't have carrot its not ragu
@ interesting
Very nice
Thank you!
اتمنى اضافة ترجمة للفيديوهات لكي تعم الفائدة شكرا لك متابع من تركيا 🫡🌷
I’m working on adding translations to make the content accessible to everyone. Thank you for your support and greetings to Türkiye!
Very nice. So clean, so organized, so controlled. I am just not sure about the giant heap of rosemary instead of a few bay leaves.
Daqui da serra gaúcha, no Brasil, colonizada por imigrantes italianos, virei fã!
Hey bro good job, keep it up ❤
im here again.. ❤❤❤❤❤❤❤❤❤ 😅
why you cut the video? 😢
Can you make some video of cooking for yourself at home? I will put rosemary next time in my meat sauce, thanks!
Hi, maybe in the future. Thanks for the idea!
People that cook for a living don’t do a lot of heavy cooking at home, in my experience.
Just don’t call it Bolognese. Cuz there’s no herbs in Ragu al a bolognese. It’s still a ragu.
@chadgrov ill call it whatever i want, we call it bolognese weither its what italians do or not and will carry on doin that🖕
Since you make the soffritto separately, is the meat sautéed only in olive oil at first?
That box wine😁
it's broth
that’s beautiful sause , i love it!! ❤
Okay genuine question what is the point of him wearing the gloves if he is going to touch everything with them on without replacing/refreshing them after he like cut the carrots or picked up the salt then again it’s not to criticize but I believe that here in the Netherlands it’s almost mandatory to change gloves after you cut something or pick something up (or wash your hands everytime you do this)
Imagine how many times I’d have to change gloves after every touch! I aim to change them only when switching between different types of products, like fish, meat, pickled items, or sweets, or every 10-15 minutes. We also clean the kitchen twice a day. Honestly, I don’t love wearing gloves, but with the sink being a bit far away, it’s just more practical to use them for convenience.
Never see Ramsey wearing em! Pointless
Great video! Have a question. 1. Why you didn't use milk and 2. Why grinding celery after carrot and onion?
perchè non è esperto
He's used just beef. Traditional is pork and beef. Though I do make a beef and lamb recipe and use red wine. I've not actually tried the pork, beef which you cook in milk first then add wine and tomato. But there's many claims to what is traditional and or authentic. Obviously he's ground the celery last because it wouldn't all fit whole.
@@simplesimon5739 you do not called it "bolognese sauce" bolognese sauce is garanted by disciplinary
@958fuser pity you can't speak English.
milk in ragu???
a question here: seems like same ingredients in different pan, alu vs. non-stick, which do you prefer or recommend?
Hi, I recommend using a non-stick pan; it will make frying easier.
@@DenisInTheKitchen cool, despite of the 2or3 year lasting time, HHH
Very hard to find a decent ragu in a restaurant compared to taking the time at home. This is an example why.
おもしろい！これから頑張ってください
Thank you !
0:40 Hello my friend, what olive oil do you use?. It does have a great color.
It's that poop oil
lol, those are the 2 sauces I make: bolognese and marinara. Both relatively easy for a home cook.
Nice! Idk why people are hating
peeled tomatoes or crushed tomatoes? or tomato passata?
passata, peeled and tomatoe paste
only one chef with rubber gloves
Great!
Thank you! 🔥
Good Job man
Thank you for your support ❤️
There about 1,000 comments here from people leaping from some static understanding of a recipe. Here's the thing -- when you master a recipe -- oftentimes you go beyond it and can play with it as you desire.
Whatchu mean 1000 comments? The video only has 200 and I scrolled down for a bit and I only saw people asking questions about it for clarification.
Cada cuánto se cambiará esos guantes, toca absolutamente todo como si fuera que el guante no se ensucia. La nueva moda de la gastronomía es pensar que un guante sucio de toda una jornada es mas efectivo que un correcto lavado de manos
Было б хорошо если бы рассказывал, что за продукты какие жидкости добавляешь)))
Привет, да думаю в будущем попробовать такой формат!
@@DenisInTheKitchenwir bitte Sie
в описании написано же
Is this the prep for the evening service?
Kommt auf den Anspruch des Restaurants an... Cheerz
hi denis, i enjoyed ur video! was wondering: why no red wine and why no in house stock? greetings from the netherlands!
Hi! Thanks so much for watching, glad you enjoyed the video! I actually added the red wine right after the tomato paste to bring out the flavors.❤️
Glad you enjoyed the video! I cook in Castiglione della Pescaia, Italy. It's great that you're sticking to the recipe so closely-it makes a big difference!
Red wine and milk are definitely classic touches for bolognese. As for chopping, a food processor will definitely save you time!
Substituting ketchup can work in a pinch, but the flavor will be a bit different. Keep experimenting, and thanks for sharing your process!
Nils, I get your confusion. The tetra pack he used was actually cheap cooking wine, not stock.
In his recipe, there is no stock added to the sauce.
Did you add garlic, and milk? Which type of herb did you use?
I added the milk at the end, but I didn’t use any garlic. The herb I used was rosemary.
@@DenisInTheKitchen thanks. Does garlic not belong in the recipe? Do you think rosemary works better than oregano?
@sicdoctor I don't mind garlic, but it's not in the original recipe. As for oregano, I only use it in a classic pomodoro sauce. For ragù, I prefer rosemary-it gives a richer flavor!
@@DenisInTheKitchen 👍
Garlic? MILK? 😂
your channel is really good, greetings from brasil.
Thank you!🔥
Bro NEED more Why cut so early ?😢
I'll try to post a longer one next time!
It was nice if you presented us at the end of video a ready dish😊
Ok bro!
Can you Show us how you make cacio d pepe and or carbonara? TIA
Hi, thanks for the idea about Cacio e Pepe! I already have a carbonara video on my channel. Thank you for watching and for your comment!
@@DenisInTheKitchen Thank You Chef! Prego
"non penso proprioh!" 😂
Liquid in the red container = wine?
Yes 🙌
damn that's a lot of equipment just for bolognese, have mercy to your dishy chef hehe
TG
I enjoyed the video. Where do you cook out of? I remember the first time I made a bolognese sauce I had an Italian Cook book my sister bought for my dad and everything was by the “T” to the recipe. Quantities, timing. I usually also use red wine and milk before and after the broth. Next time I’ll try and get a food processor instead of waisting time on the chopping of carrots and celery. If tomato paste isn’t in the cupboard I’ll substitute ketchup.
Hi, he answered you but it's on my comment, maybe you can find it ;) peace
No sugar to reduce acidity?
In the description, I mentioned that sugar can be added if needed, depending on the acidity of the tomatoes. It’s all about balancing the flavors based on the tomatoes you’re using!
io ci avrei messo più olio. l'olio fa bene e il ragu viene più buono
I just grind the vegetables with a machine before i throw them into the sauce. 😂
Top ragù
Thanks bro❤️
Ricetta x favore 😊 grandeeeee
Did i miss something? what happened to the smaller pot with the tomatoes and onions in?
Hi! This is a different sauce for pasta.
@@DenisInTheKitchen ah thank you
Dove si trova questo ristorante? Mi piace come cucini e voglio mangiare qui.
in un lido in toscana
The kitchen is so cramp and it lacks a stekbord and a fritös. And how is it possible to take guests while prepping?
Quale è il ristorante ? Almeno so cosa scegliere 👍🏻
Rinderhack? Schweinehack? Halb/halb?^^ thx
It's beef (Rinderhack) in the recipe. Thanks for asking!
Really fresh ingredients 🥴
Council ingredients, restaurant quantity lol 🤣
No garlic 😢
Hi, I don’t mind garlic in ragu, but I often meet people who don’t consume garlic, so I make it without. Good luck!
Fair enough, your stuff looks great. Where are you based ?
What is restaurant name
For various reasons, I can't tell you
You can email me and I'll let you know where I work.
denisinthekitchen@gmail.com
In germany we say to wine out of tetrapack: bum happines
Wow! Absolutely beautiful to watch your skills!
Thank you!❤️
what skill, all he does is stir pans and opens tins even the bouquet garni is trussed up like a corpse
Red wine ?
Yes
Без чеснока?
thx Denis
You're welcome. 🔥
No garlic !?!?
No never at ragu alle bolognese
only bolognese with cutest sofrito and without any herbs :(
a real bolognese ragout is without herbs. just some basilikum in the end.
Are you sautéing the onion for the tomato chunks, while sweating the rest of the mirepoix for the sauce? Is texture why you used different pots? I’m from La, and we would use at least three onions for that…
Hi, this is a different sauce, I just made them at the same time. It has nothing to do with Bolognese.
Looks like a solid traditional ragu, bravo 👏
whats that 07:30?
Sugar probably
Ciao, è sale.
the meat will never be tender if you add tomatoes right on.....
After 5 seconds I close the video...I can't see cooking in a non-stick pan with metal spoons. In Italy he will be immediately failed
If this chef gets better ingredients, it could get a level up. Most home-cooks (should!) got this covered.
Canned tomato-stuff and one very bad pan... Can bet better!
So u thing the dish will be better with a brand new pan and tastless but fresg tomatoes in winter? ok thank for ur comment ..
Not often I see a Bolognese recipe omitting the pancetta.
Не хватает тебе разговоров прикольных.. Так смотреть интересно, но скучновато
Спасибо за комментарий! Скоро хочу начать пробовать озвучивать видео, чтобы добавить немного разговоров и сделать их интереснее. Надеюсь, вам понравится!
@DenisInTheKitchen Денис, спасибо за ответ. Не знаю знаком ли ты с каналом Cooking with blues. Не знаю правильно ли написал. Дядька там был очень харизматичный. К сожалению, не пережил ковида. Я к нему как раз пришёл по теме итальянской кухни и остался. Он с разговорами. Очень душевно. У тебя свой формат, смотреть тоже интересно, но голос все - таки важен как по мне! Так держать! Кухня у этого дядьки очень похожая была на твою. Может они все похожие)
5:09 is this redwine? Autsch..... but the rest is very nice
Der Rotwein ist ein sehr guter Kochwein der bereits einige Preise bei Blindverkostungen gewonnen hat... nur weil er der Lagerbarkeit und des Preises wegen im Tetrapak verkauft wird heißt nicht, dass er schlecht sein muss
1 errore concentrato prima del vino
2 errore concentrato direttamente nella carne senza diluirlo
3 errore olio per il soffritto 4 volte quello che serve
4 errore il sale si mette nella carne mentre soffrire che tira via il liquido della carne nn nel pomodoro che lo fa diventare arancione in cottura
Apparte questo il mazzetto perfetto
Poi nn scrivere alla bolognese perché nn lo é, dal colore mi sembra tutto manzo per il ragù bolognese 1/3 deve essere maiale
Grazie per il tuo feedback.
Aggiungo il concentrato di pomodoro prima del vino per farlo passire.
Aggiungo sempre sale durante la cottura della carne macinata per far uscire l’acqua e rendere la carne più sgranata.
Secondo me, l'olio era sufficiente e il ragù non è risultato grasso.
Non critico il tuo metodo, ma poiché il mio modo di cucinare dà sempre ottimi risultati e tutti mi chiedono la ricetta, ho visto e provato a preparare il ragù alla bolognese in molti modi, ma questo è quello che mi piace di più.
Passire il concentrato in 25 anni di cucina nn ho mai sentito di “passire” il concentrato.
Ripeto non è ragù bolognese il tuo magari ragù toscano visto che è 100% manzo
@@inaruss86 Fammi indovinare, quello simpatico alle feste? 😁
@@alboz1327no cuoco da 24anni
Poxa, faltou o final que mais gosto, colocando no prato.
Bon Gusto :)
Thanks!)
A food processor for the veg when you had all that time waiting for the meat to brown should be a crime against humanity. You could have gotten a nice brunoise on that instead of blitzing it into a paste.
Maybe when you work 12h per day you want to skip tasks that a food processor can do for you. After 4 or 5 hours of cooking of your finely chopped brunoise you have nothing left of the shape. Only effort and time wasted. This is a professional kitchen
@@alexgreenwood20 You do make a good point if its cooked slow. Our prep kitchen at work is just pretty much 2 guys finely cutting veg to fill as many 4 litre tubs as humanly possible. Its really good for improving your knife skills. But then again not every restaurant can afford to have chefs to focus just on prep.
@@ling2186 yeah absolutely is not the case for many businesses have staff for prep only. I understand from a chef's point of view, but when struggling with staff shortage and tight times, shortcuts make sense
@alexgreenwood20 tell me genius exactly what shape do you have left after it's turned into a paste. Both methods there is nothing left after cooking. I personally have tried a food processor and was so unimpressed with the taste, I would not repeat it.
@@simplesimon5739So u say the taste changes if u cut i by hand or by food processor? ok....
Why didn't you deglaze the pans in which you fried the meat? There was still a lot of flavor in there
He did with wine, lol
touching everything with gloves is worse!
nice... brazilian here
Red wine from a tetra pack??????😮
I always thought so but there are major red wines coming from the producer which are sold in packs (bags in carton to be fair).
@.. Thanks for the answer 😉
Its kitchen wine! never in my 20 years i workes in the kitchen have i see a chef using bottled wine for cooking if it was not for show cooking in front of customer... there are realy good cooking wines that come in tetrapack
I mean no disrespect, but can somebody explain why this is called restaurant quality?
All I see is a basic homecooked bolognese. 🤔
Haha lol funny guy. People who make it at home usually don’t put that much effort in their food lol.
@VeniVidiAjax Speak for yourself, mate.
I guess you are US American?
Exactly. No bacon, no milk etc. basic Bolognese.
@@VeniVidiAjax What effort? Like doing it from actual ingredients instead of opening a finished canned product?
WTF? Where do u see a lot of effort in this video? @@VeniVidiAjax
No garlic?
No, io non lo metto.
Poor sofrito, what has he done to you...
I thought you had to cook it for adding flavour and then mix it a little but you done an uncooked puree of it.
The camera makes me dizzy
Its so disguisting that he touches everything with his dirty gloves... i knew why i stoped wearing gloves in professionel kitchen
Das ist keine Bolognese…
There will always be comments when a Ragu is called bolognase because that's a particular method which is not followed here. Pork/beef, milk, wine, tomato, celery onion, carrot and tomato paste. Variants include the addition of chicken livers and/or pancetta. I expect there's other variations. But this is Ragu. I wouldn't make a paste out of the veg. Grate it if you can't dice it. A quality olive oil but a cheap nasty red wine and so little. Beef and lamb can be used but whilst not traditional is used in a particular establishment in Italy. A recipie that I follow from a particular Italian chef resident in the UK. That should wind up a lot of people. Lamb!
Y el ajo?
due errori imperdonabili... la carne si cuoce nel soffritto che prima deve essere appassito. secondo nel ragù alla bolognese non c'è la passata di pomodoro ma il concentrato, e terzo se vogliamo, ci vuole il vino rosso e non in cartone ... per favore :(
Mai visto un ragù col rosmarino in vita mia. Usa i semi di finocchio la prossima volta.
Time for a better machine do
Been cooking ragu for decades, didnt know it had carrots in it. Will try this next time.
Carrot, onion, celery. I wouldn't pulp it though. Grate it if you can't be bothered to fine dice it.
when I saw the wine in the brick I closed the video
No care for the left pan all focus on the right!! Unacceptable!!and I’m not even half way through the video
kochendes Hackfleisch. Datt wird so Nix.
Try making this-it’s divine! The people I work with asked me to make it for them for the winter, and they’re willing to pay me for it 😅.
Guck mal bisschen weiter, bevor du rumpöbelst. Völlig normal, dass erstmal das Wasser aus dem Hack rauskommt und es darin bisschen siedet. Geröstet wurde es hier trotzdem noch.
Die audacity auch zu denken man ist besser als ein Chef Koch :D
"Chefkoch" Dir ist hoffentlich klar, dass es keine "Chefköche" gibt oder? Der Koch im Video ist ein ganz normaler Koch der in einem Restaurant angestellt ist. Chef ist einfach die englische Bezeichnung für Koch und hat nichts mit dem deutschen Begriff "Chef" oder Boss zu tun @@stevenhorstgeorg5728
Need a bigger kitchen?
li di bolognese non c'è nulla
I just drank that one jar of wine one month ago…didn’t know it’s used for cooking though 😂
😅😅😅