Just stumbled on your channel...By far, the BEST Italian cooking channel on RUclips with a male host! Normally, i can only watch short cooking shows under 10 minutes, but your enthusiasm and gift of gab is highly entertaining and the time is well worth it! I can't believe how fast it goes! You and Laura Vitale of Laura in the kitchen, are the GREATEST! ⚘🍇⚘🍇
Amazing! Can't wait to try your version. Please do the limoncello video very soon! I really want to see the two different ways you make it. I love your personality and keep up the great work!
Yes the onions make it absolutely awesome! It is great to serve and not tell anyone and unless they dont like onions it is just fantastic! Thank you for watching and subscribing. Joe
love your cooking and olive oil my heart diet keep me from every day but saturday is my eat what i want day and i am going to make this one 2/20 great food and good times tank you joe
I am going to try this garlic bread. Woohoo go Bronco's. of course we are Denver fans my husband was born and raised in Colorado and we currently live here.
Hey Joe. Just love your show and you. In this episode you mentioned that your birthday was today, which was Feb 7, which is my birthday........is there any wonder. Only I'm a little older born 1955. Love your recipes.
Joe, Your cooking is amazing Paesano! I also am a Chef, and I follow all your cooking. I feel like we are brothers. You are a Friend of mine, for sure, Paesano! Ciao, e Buon Apettito! Fratello....☕🍰
I don't understand why peeps are so anal about what or why Joe says a certain item twice...so what, dang some folks! who cares if you cant comment something nice don't comment at all. Be happy that hes taking his time to share
Cooking Italian with Joe Joe, you would love Old Forge pizza in Old Forge, Pa have you ever been to that area? you sound like your from there. thanks for your reply,
Oh, Joe!! That bread looks so friggin' good and I know it is. It takes some time and effort but I am sure it is totally worth it!. Besides being a really handsome down to earth guy - you make an entertaining video. BTW - I swear I could smell that bread through the computer ;-)
Love the recipe Champ similar to mine but NOTHING like Brooklyn NYC Italian bread. Jersey i moved to tha k god all of us Brooklyn best we make the brread out here. Otherwise your Method is great but that bread i onow you cannot help it NYC thr BEST ❤❤
Your recipes are great. But when you prepare the food your camera person does not get close enough to see what the food lookes like. The garlic bread recipe is great.
+MikeTheBarber63 45 will work with me. My dad would take two slices of Italian bread, a few slices of onion sliced thin and a clove or two of garlic sliced thin, two slices of provolone cheese and that was his sandwich. Then wash it down with a cup of espresso and back to work in the kitchen! Gotta love dad. Thank you for the kind words and please subscribe. Joe
+Cooking Italian with Joe I am subscribed and have been watching videos posted in the past. I'd like your dad's sandwich at the end of a day in the barber shop, but a beer and not back to work for me! LOL As a boy my favorite little sandwich at my grandmother's house was a leftover biscuit from breakfast with a slice of onion and a thick slice of fresh tomato from her huge garden. I guess that is comfort food in rural Tennessee! She did grow garlic to use in her amazing dill pickles but rarely used it for anything else. Your vids are great!
+Slick Dick Will do. He is a sports nut so he is playing lacrosse, basketball, wrestling, or soccer any day on Sunday. So time is tough. My older son is in Milan in culinary school as well. Thank you for the kind words and please subscribe. Joe
what part of old Italy should I visit to find garlic bread? the closest thing to garlic bread in Italy is bruschetta (pronounced brusketta) with extra virgin olive oil and rubbed with garlic. Garlic bread is an Italian American invention. If and when the Americans take a trip to old Italy they will be very surprised in not finding garlic bread, spaghetti and meat balls, fettuccine alfredo, will Never I say NEVER find any kind of pasta as a side dish, will have served bell peppers in place of your peperoni, will have served a glass of milk in place of your latte, will never find a spoon to twirl their spaghetti, and will not find tons of garlic in every dish! I think they will be very disappointed...
arrivagabry wow! You're so very sophisticated and worldly! So impressed with your story. Oh also thanks for putting in parenthesis how to pronounce bruschetta".
Mootzarella.....haha ..awsome bread ty so much sadly i made it but i beat my future ex husband with it....so maybe next round ill actually get some...🍞 🍞 💋 💋...happy late bday 2
+Joshua Gavin Well technically I am American. lol My dad is from Milan and my mother is from Tricarico, a small village in the central south of Italy. I am an Italian citizen and an American citizen, but I was born in Syracuse NY. Too much info? lol Thank you, Joe
+Cooking Italian with Joe like me in a way, I was born in and live in Australia but the rest of my family was born in the UK. So English and Australian.
Geo appreciate your input. What about the person who needs more info? My videos are stories, history, info, tips, and demo. To save you time all of the recipes are posted on www.cookingitalianwithjoe.com PDF and printable for free. Ciao Joe
Well yes and no. Garlic bread does exist but under the name of bruschetta. Bruschetta from the Italian word "bruscare" meaning; “to roast over coals". This is what we in America traditionally call garlic bread and is made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil. These are pieces of deliciousness are then topped with anything that was around and known to the region. So northern Italy was big in cheese and more commonly used cheese in or with toppings. Southern Italy was more vegetative and therefore used tomatoes as well as arugula and other vegetables with other added goodies. Thank you again for your insight and input and thank you for watching. A fellow food lover. Joe
joe io sono italiano, vivo a roma lo so come si fa la bruschetta, il problema è che molte ricette che si credono tipiche italiane, in realtà sono delle invenzioni di italiani immigrati in america le fettuccine all alfredo in italia sono sconosciute come la pasta con le polpette o la pasta con il pollo joe Sono italiano, vivo a Roma so come fare la bruschetta, il problema è che molte ricette che si ritiene tipica italiana, in realtà essi sono le invenzioni di immigrati italiani in America fettuccine alfredo tutti in Italia sono sconosciuti, come Pasta con le polpette o pasta con pollo www.agrodolce.it/2015/06/17/falsi-miti-sul-cibo-italiano-visto-dagli-americani/
The dish is Italian and was invented and named in Rome as you know. In the early 1900's it was called Alfredo from the restaurant it was invented in and named after. The dish is absolutely Italian and was referred to Alredo for decades after the dish was named. The dish is not often reffered to as Alfredo now in Italy but it was decades ago, it was invented in Italy and was referred to as Alfredo for 50 to 60 years. So yes this is an Italian dish originally from Rome. Fettuccine with butter and Parmesan cheese was first mentioned in the 15th-century cookbook, Libro de arte coquinaria, written by Martino da Como, a northern Italian cook active in Rome. The name of the dish, "Maccheroni romaneschi" (English: Maccheroni the Roman way), betrays its Roman origin. The dish soon became a staple food in Italy and abroad. Alfredo Di Lelio invented the “fettuccine al triplo burro” (later named "fettuccine all'Alfredo" or "fettuccine Alfredo") in 1908 in a restaurant run by his mother Angelina in Piazza Rosa in Rome (the Piazza disappeared in 1910 following the construction of the Galleria Colonna/Sordi). Alfredo di Lelio later opened his own restaurant “Alfredo” in 1914 in a street in central Rome. From this local restaurant the fame of “fettuccine all’Alfredo” spread, first in Rome and then to other countries. In 1943, during the war, Di Lelio sold the restaurant to others outside his family. In 1950, with his son Armando, Alfredo Di Lelio reopened his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), which is now managed by his niece Ines Di Lelio, along with the famous “gold cutlery”[1] donated in 1927 by the American actors Mary Pickford and Douglas Fairbanks (in gratitude for Alfredo’s hospitality). Fettuccine Alfredo has now become ubiquitous in Italian-style restaurants in the United States and internationally, although in Italy the dish, which is popular for its simplicity, is nowadays seldom called "Fettuccine Alfredo" but is usually called "Fettuccine al burro".
ok, ma resta il fatto che se venite in Italia non sarà possibile trovare un ristorante che fa la pasta Alfredo La versione italiana è a casa quando non avete voglia di cucinare e si fa così .. dopo aver cucinato pasta (al dente Vi consiglio e grano duro) Mettere un po 'di burro e parmigiano sopra ok ma rimane il fatto che se vieni in italia non troverai un ristorante che fa la pasta alfredo la versione italiana si in casa quando non hai voglia di cucinare e si fa cosi.. dopo che hai cotto la pasta (al dente mi raccomando e di grano duro) metti un po di burro sopra e parmigiano
Ti faccio notare che il parmigiano a Roma era praticamente sconosciuto nel 1500, a Roma, il tradizionale formaggio è pecorino, dubito che a volte un tipico Roma piatta avrebbe, ingrediente il parmigiano
I really love your videos, but 23 minutes for a recipe that covers garlic bread is waaaaay too much. I think that if you tried making these vids with just the important stuff, you might get more viewers... I mean it is just my opinion, but it is a youtube video, not a morning cooking show on TV. Keep up the good work!
+Karaon Thank you for your input. My videos are more of a show than just a recipe. We will be posting all recipes to our new website coming soon. Never did this for the money so in the end if I can offer some fun, and celebration of someones childhood, or offer some new traditions for a family to set, than my time doing these is more than worth it. Thank you again for the input and please subscribe. Joe
Karen, I get what you are saying. Sometimes I'm in the mood to watch from start to finish. I really do like him as in the personality he shows on camera and I like his recipes. When I'm not in the mood I just fast forward through things. Sometimes I skip to the recipe part and don't feel the need to watch the beginning. But... at least it's there for those who want to see it, ya know. If I couldn't ever fast forward through videos on RUclips, I wouldn't watch. Some videos has scenes that just don't interest me. I like watching a mom with her young kids, but I don't want to watch her husband and his buddies on dirt bikes, so I fast forward past that part.
this is by far the worst thing that i could ever make for myself. i would eat the entire thing without a breather. did you say death by garlic bread...oh yes.
You might want to condense your recipes to 5-10 minute long videos and post the exact recipe with full ingredients and explanations on your blog. Double the money you make man
+Nicolas PX Thank you for your input. My videos are more of a show tan just a recipe. We will be posting all recipes to our new website coming soon. Never did this for the money so in the end if I can offer some fun, and celebration of someones childhood, or offer some new traditions for a family to set, than my time doing these is more than worth it. Thank you again for the input and please subscribe. Joe
Your personality, enthusiasm, recipes and music are totally addictive! Your recipes are super! Beyond that I love ,love,love your videos!
Hmmmmm.... watching one GORGEOUS Italian Chef do his thing. Yep, now we're talking !!!
Just stumbled on your channel...By far, the BEST Italian cooking channel on RUclips with a male host! Normally, i can only watch short cooking shows under 10 minutes, but your enthusiasm and gift of gab is highly entertaining and the time is well worth it! I can't believe how fast it goes! You and Laura Vitale of Laura in the kitchen, are the GREATEST! ⚘🍇⚘🍇
This happens to be the best cooking show i see being Italian the show brings back memories the way my mom cook for us keep on cooking
Thank you!
Ciao Joe
Yet another one of your videos where I want to climb through the screen to eat this. Definitely need to make this.
You are so fun to watch and very natural, thanks for sharing!
OMG my mouth is literally watering after watching him bite into this 22:32. This might be better than pizza unless you were in Italy.
Amazing! Can't wait to try your version. Please do the limoncello video very soon! I really want to see the two different ways you make it. I love your personality and keep up the great work!
The music is fantastic, the cooking is better. Thanks.
this looks so good ,the onions are my fav,used to make onions only and eat them from the pan
Yes the onions make it absolutely awesome! It is great to serve and not tell anyone and unless they dont like onions it is just fantastic! Thank you for watching and subscribing. Joe
Joe, thanks for making the best cooking videos I have ever seen. Looking forward to your homemade limoncello. - Salute!
+John Patota limonecello is up my friend!
Yum...I can't wait to try this.
I absolutely LOVE your videos. I like the length of your videos too. Keep up the good work. I like your stories too. I have to try this recipe, Mmmmm.
nice garlic bread...I never melted the butter before adding the garlic...nice tip , it makes sense...
love your cooking and olive oil my heart diet keep me from every day but saturday is my eat what i want day and i am going to make this one 2/20 great food and good times tank you joe
Omg I just subscribed and I am in love already, ( with the food recipes) can’t wait I love to cook 👩🍳 I just need some new tips thank you joe.
Dude!! Mouth is watering .. Time to go make some cheeses gooey bread!! Thank you Joe!!
Thank you for watching and subscribing. Have fun in the kitchen. Ciao, Joe.
IT looks amazing!!!
I am going to try this garlic bread. Woohoo go Bronco's. of course we are Denver fans my husband was born and raised in Colorado and we currently live here.
A master piece of cheese & garlic, my goodness!!! tfs 😉
Why do I torture myself watching your videos before I go to bed? I'm starving now! Anyway, thanks for this great looking recipe! 👍😋🇮🇹
I think you are now my favourite chef :)
This is the ULTIMATE garlic bread !!! Thanks Joe :o)
Lovely Recipes......Lovely Chef 😘
I'm drooling!
If you don't have, or can't use Olive Oil, what can one use instead, please, and thank you.
I love your channel.
Grape seed oil, Avocado Seed Oil. Sunflower Oil.
that looks amazing!!!
This beats Domino's!!❤.
Happy Belated Birthday! i love this video its my favorite one! you are very funny and entertaining! inam a new sub!
Ohio Aquarius!!! :-)same pinch no wonder I'm your Fan.You're wife is very very lucky to have you as her husband.
Hey Joe. Just love your show and you. In this episode you mentioned that your birthday was today, which was Feb 7, which is my birthday........is there any wonder. Only I'm a little older born 1955. Love your recipes.
Love your videos, your very entertaining , new subscriber
+Filomena Mollica Thank you! Ciao, Joe.
Joe, Your cooking is amazing Paesano! I also am a Chef, and I follow all your cooking. I feel like we are brothers. You are a Friend of mine, for sure, Paesano! Ciao, e Buon Apettito! Fratello....☕🍰
I have been watching your RUclips recipe. I am new to your channel. Cool
can you list the directions and ingredients please
Yummy! Love this channel, tfs!
I never told anyone but I love onions and garlic, shhhh I really do
Shh, I do to!!! Grazie Joe
I honestly don't trust anybody who doesn't.
I don't understand why peeps are so anal about what or why Joe says a certain item twice...so what, dang some folks! who cares if you cant comment something nice don't comment at all. Be happy that hes taking his time to share
Love ur style
Hey joe when did u add salt and pepper to the boiling onions in the pot? You didn't show it. I only saw u add it to the food processor.
Hey Joe! That is a topping good enough to to be used for a pizza!
Thank you for watching and please subscribe. Ciao, Joe.
Cooking Italian with Joe Joe, you would love Old Forge pizza in Old Forge, Pa have you ever been to that area? you sound like your from there. thanks for your reply,
Stopid, soooooooooooooooooooooooooooooo Gooooooooooooooooooood!Thank you!!!
+susu beyrouth Thank you for the kind words and please subscribe. Joe
Oh, Joe!! That bread looks so friggin' good and I know it is. It takes some time and effort but I am sure it is totally worth it!. Besides being a really handsome down to earth guy - you make an entertaining video.
BTW - I swear I could smell that bread through the computer ;-)
I used to make this!!! So good with a steak.
Joe? If everybody present eats the garlic bread, who's left to perform CPR? I'm certain this garlic bread will kill me but what a way to go!
hi @cooking italian with joe im from the UK where can i buy some of your olive oil? love your videos !!!! xxxxx
+Cheryl Jackson www.shop.cookingitalianwithjoe.com
+Cooking Italian with Joe Thank you for the Link .... keep up the great Video's xx
Love the recipe Champ similar to mine but NOTHING like Brooklyn NYC Italian bread. Jersey i moved to tha k god all of us Brooklyn best we make the brread out here. Otherwise your Method is great but that bread i onow you cannot help it NYC thr BEST ❤❤
Your recipes are great. But when you prepare the food your camera person does not get close enough to see what the food lookes like. The garlic bread recipe is great.
I can’t use foil in my oven, says it on the inside of the oven door, go figure, is their another way to wrap or close the bread up to cook it?
How the heck did you know I was staring at that delicious limoncello??? 😍🤔😂
Did you say 4 to 5 cloves of garlic or 45. I am going to assume 45! This looks amazing!
+MikeTheBarber63 45 will work with me. My dad would take two slices of Italian bread, a few slices of onion sliced thin and a clove or two of garlic sliced thin, two slices of provolone cheese and that was his sandwich. Then wash it down with a cup of espresso and back to work in the kitchen! Gotta love dad. Thank you for the kind words and please subscribe. Joe
+Cooking Italian with Joe I am subscribed and have been watching videos posted in the past. I'd like your dad's sandwich at the end of a day in the barber shop, but a beer and not back to work for me! LOL As a boy my favorite little sandwich at my grandmother's house was a leftover biscuit from breakfast with a slice of onion and a thick slice of fresh tomato from her huge garden. I guess that is comfort food in rural Tennessee! She did grow garlic to use in her amazing dill pickles but rarely used it for anything else. Your vids are great!
Yum
I can hear my heart valves closing while you speak 😜♥️
AMAZING ONIONS GARLIC BREAD 🍞 CHEESE JOE 😋 YUMMY WOW BEAUTIFUL ❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME,
Nephew said if he could get you anything for your birthday.....he'd get you a chef hat.
Joe, can you please tell me how do I get your olive oil in Canada? Do you ship to Canada? Thank you.
www.cookingitalianwithjoe.com
@@Cookingitalianwithjoe
Thank you and God bless!
where have you been all my life! OMG!!!
Hey Joe you should do some more videos with Vito
+Slick Dick Will do. He is a sports nut so he is playing lacrosse, basketball, wrestling, or soccer any day on Sunday. So time is tough. My older son is in Milan in culinary school as well. Thank you for the kind words and please subscribe. Joe
oh wow...i see u already have a chef hat lol
Nice.
Are you married ? Cause the way you cook is just OMG.... Amazing
We didn’t get to see the ciabatta loaf!
The only cheese I recognize is parmazan I need to eat more cheese apparently.
Great episode. You need a camera man for close ups. 👍
omgggggggg *drooooools*
I like that u explain things
Joe is Awesomesauce :)
Why did u say Parmesan cheese twice when showing the ingredients in the beginning? U had Parmesan cheese in 2 different bowls?
what part of old Italy should I visit to find garlic bread? the closest thing to garlic bread in Italy is bruschetta (pronounced brusketta) with extra virgin olive oil and rubbed with garlic. Garlic bread is an Italian American invention. If and when the Americans take a trip to old Italy they will be very surprised in not finding garlic bread, spaghetti and meat balls, fettuccine alfredo, will Never I say NEVER find any kind of pasta as a side dish, will have served bell peppers in place of your peperoni, will have served a glass of milk in place of your latte, will never find a spoon to twirl their spaghetti, and will not find tons of garlic in every dish! I think they will be very disappointed...
arrivagabry wow! You're so very sophisticated and worldly! So impressed with your story. Oh also thanks for putting in parenthesis how to pronounce bruschetta".
Must be the most expensive garlic bread ever. JOE
Aquarius🤘
Mootzarella.....haha ..awsome bread ty so much sadly i made it but i beat my future ex husband with it....so maybe next round ill actually get some...🍞 🍞 💋 💋...happy late bday 2
I couldnt try to label you as anything but ITALIAN LOL
I love your videos but I find the music distracting so please don't play the music in the background. I just want to hear your voice.
Why do you say mozzarella stange
Great recipe. Bad camera shot
Anyone ever tell you you look like Jeff Bridges?
Bring the camera closer
Are you Italian?
+Joshua Gavin Well technically I am American. lol My dad is from Milan and my mother is from Tricarico, a small village in the central south of Italy. I am an Italian citizen and an American citizen, but I was born in Syracuse NY. Too much info? lol Thank you, Joe
+Cooking Italian with Joe like me in a way, I was born in and live in Australia but the rest of my family was born in the UK. So English and Australian.
Joe, Way too much info can move on to the receipe
Geo appreciate your input. What about the person who needs more info? My videos are stories, history, info, tips, and demo. To save you time all of the recipes are posted on www.cookingitalianwithjoe.com PDF and printable for free. Ciao Joe
lords I inform you that the garlic bread in Italy does not exist
Well yes and no. Garlic bread does exist but under the name of bruschetta. Bruschetta from the Italian word "bruscare" meaning; “to roast over coals". This is what we in America traditionally call garlic bread and is made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread
with extra-virgin olive oil. These are pieces of deliciousness are then topped with anything that was around and known to the region. So northern Italy was big in cheese and more commonly used cheese in or with toppings. Southern Italy was more vegetative and therefore used tomatoes as well as arugula and other vegetables with other added goodies. Thank you again for your insight and input and thank you for watching. A fellow food lover. Joe
joe io sono italiano, vivo a roma lo so come si fa la bruschetta, il problema è che molte ricette che si credono tipiche italiane, in realtà sono delle invenzioni di italiani immigrati in america
le fettuccine all alfredo in italia sono sconosciute come la pasta con le polpette
o la pasta con il pollo
joe Sono italiano, vivo a Roma so come fare la bruschetta, il problema è che molte ricette che si ritiene tipica italiana, in realtà essi sono le invenzioni di immigrati italiani in America fettuccine alfredo tutti in Italia sono sconosciuti, come Pasta con le polpette o pasta con pollo
www.agrodolce.it/2015/06/17/falsi-miti-sul-cibo-italiano-visto-dagli-americani/
The dish is Italian and was invented and named in Rome as you know. In
the early 1900's it was called Alfredo from the restaurant it was
invented in and named after. The dish is absolutely Italian and was
referred to Alredo for decades after the dish was named. The dish is not
often reffered to as Alfredo now in Italy but it was decades ago, it
was invented in Italy and was referred to as Alfredo for 50 to 60 years.
So yes this is an Italian dish originally from Rome. Fettuccine with
butter and Parmesan cheese was first mentioned in the 15th-century
cookbook, Libro de arte coquinaria, written by Martino da Como, a
northern Italian cook active in Rome.
The name of the dish, "Maccheroni romaneschi" (English: Maccheroni the
Roman way), betrays its Roman origin. The dish soon became a staple food
in Italy and abroad.
Alfredo Di Lelio invented the “fettuccine al triplo burro”
(later named "fettuccine all'Alfredo" or "fettuccine Alfredo") in 1908
in a restaurant run by his mother Angelina in Piazza Rosa in Rome (the
Piazza disappeared in 1910 following the construction of the Galleria
Colonna/Sordi).
Alfredo di Lelio later opened his own restaurant “Alfredo” in 1914 in a
street in central Rome. From this local restaurant the fame of
“fettuccine all’Alfredo” spread, first in Rome and then to other
countries. In 1943, during the war, Di Lelio sold the restaurant to
others outside his family. In 1950, with his son Armando, Alfredo Di
Lelio reopened his restaurant in Piazza Augusto Imperatore n.30 "Il Vero
Alfredo" (“Alfredo di Roma”), which is now managed by his niece Ines Di
Lelio, along with the famous “gold cutlery”[1] donated in 1927 by the
American actors Mary Pickford and Douglas Fairbanks (in gratitude for
Alfredo’s hospitality).
Fettuccine Alfredo has now become ubiquitous in Italian-style
restaurants in the United States and internationally, although in Italy
the dish, which is popular for its simplicity, is nowadays seldom called
"Fettuccine Alfredo" but is usually called "Fettuccine al burro".
ok, ma resta il fatto che se venite in Italia non sarà possibile trovare un ristorante che fa la pasta Alfredo La versione italiana è a casa quando non avete voglia di cucinare e si fa così .. dopo aver cucinato pasta (al dente Vi consiglio e grano duro) Mettere un po 'di burro e parmigiano sopra
ok ma rimane il fatto che se vieni in italia non troverai un ristorante che fa la pasta alfredo
la versione italiana si in casa quando non hai voglia di cucinare e si fa cosi..
dopo che hai cotto la pasta (al dente mi raccomando e di grano duro)
metti un po di burro sopra e parmigiano
Ti faccio notare che il parmigiano a Roma era praticamente sconosciuto nel 1500, a Roma, il tradizionale formaggio è pecorino, dubito che a volte un tipico Roma piatta avrebbe, ingrediente il parmigiano
I really love your videos, but 23 minutes for a recipe that covers garlic bread is waaaaay too much. I think that if you tried making these vids with just the important stuff, you might get more viewers... I mean it is just my opinion, but it is a youtube video, not a morning cooking show on TV.
Keep up the good work!
+Karaon Thank you for your input. My videos are more of a show than just a recipe. We will be posting all recipes to our new website coming soon. Never did this for the money so in the end if I can offer some fun, and celebration of someones childhood, or offer some new traditions for a family to set, than my time doing these is more than worth it. Thank you again for the input and please subscribe. Joe
·
1
+Cooking Italian with Joe I already did some time ago and truly enjoy ;) Good luck!
Karen, I get what you are saying. Sometimes I'm in the mood to watch from start to finish. I really do like him as in the personality he shows on camera and I like his recipes. When I'm not in the mood I just fast forward through things. Sometimes I skip to the recipe part and don't feel the need to watch the beginning. But... at least it's there for those who want to see it, ya know. If I couldn't ever fast forward through videos on RUclips, I wouldn't watch. Some videos has scenes that just don't interest me. I like watching a mom with her young kids, but I don't want to watch her husband and his buddies on dirt bikes, so I fast forward past that part.
This guy chatters more than my X-wife, ..
Mijemu mijemu Typical Italian, talk, talk, talk, lol. I have Italians in my family, so I know. I love it!!
You going need a lot of toilet paper after that.
this is by far the worst thing that i could ever make for myself. i would eat the entire thing without a breather. did you say death by garlic bread...oh yes.
You might want to condense your recipes to 5-10 minute long videos and post the exact recipe with full ingredients and explanations on your blog. Double the money you make man
+Nicolas PX Thank you for your input. My videos are more of a show tan just a recipe. We will be posting all recipes to our new website coming soon. Never did this for the money so in the end if I can offer some fun, and celebration of someones childhood, or offer some new traditions for a family to set, than my time doing these is more than worth it. Thank you again for the input and please subscribe. Joe
I appreciate how genuine you are. Its hard finding people like nowadays. Keep up what you are doing and don't stop :)
too much talking , not enough demonstration ! - but yummy it seems to be !!
sorry Joe, this is not italian :(
+Mugo83x yes it is because I am Italian, I am an Italian citizen and I made it, so that makes it Italian. LOL Joe
+Cooking Italian with Joe no Joe, tu non sei italiano, sei un povero pirla che crede di esserlo. C'è una bella differenza :)
Nice try tho
You talk too much get to the recipe already!
is the recipe printed out anywhere?