@@donnymcgahan1158The lighting doesn't help at all, but his spaghetti (which he inexplicably broke in half) was clumped up because he didn't stir it a few times and his chicken slices are probably too big for a pasta dish
The guy is probably a better cook than most youtubers that actually have mediocre skills but spend hours on lighting and editing or have whole filming crew.
@@lisalep It's half milk and half cream. I want to say that it would be half whole milk and half "double cream," as you Brits call it (we just call it heavy whipping cream), but I could be wrong. Half and half is usually something people put in coffee, not a cooking ingredient. Normally, if a recipe calls for milk and cream to be added, the specific amount and type of milk and the specific amount and type of cream is used, rather than using half and half.
Wait, she said the pasta doesn't have any cream in it... then proceeds to use half and half, which is literally half milk and half cream. Am I the only one confused with this statement? Also I look forward to these videos now.
She's trying to make it sound healthier than it is. Even though regular alfredo is supposed to be made with milk and roux (i.e. a bechamel sauce) and not cream.
@@AerowindYou're not supposed to use a roux in alfredo either; you emulsify butter in starchy pasta water and thicken with pecorino. But I always use cream because America
@@47ejecting2-but isn't emulsifying butter with starchy water essentially making roux?- -Maybe not by exact terminology but the process is very similar-
@@TomerGazit So far as I know, no: roux is exclusively made with flour and some kind of fat. The problem with using roux is that the flour weighs down and dulls the flavor, if it doesn't impart its own flavor altogether (as in Cajun dark roux). Sure, both methods are used to help emulsify fat and water, but the end result is totally different. A better comparison would just be adding some kind of starch, but since both cheese and butter are comprised of fat and water (though aged pecorino/parmesan is very dry), they only need a little push from starchy pasta water.
As a 45 year old who is just finally learning how to become a better cook, your channel has been bloody indespensable for me. Literally made confit garlic last night for the first time in my life 😉
the most realistic cooking channel, with light-passive agressive) commentatry (which i enjoy). food looks great! gotta try this one day. keep up the great work!
I started following your channel because of the memes on tiktok, but after watching your longform content, you're quickly becoming one of my favourite cooking youtubers on the platform, thanks for the great content. I hope you have a fantastic day c:
@@gavincutter5579 long form content doesnt mean it has gotta be 10 hours long 🤦. 16:9 videos on yt are called long form no matter if its 1 second long
I'm 30 and a somewhat experienced home cook but I'd love to see you cover more beginner friendly recipes. I love simple recipes and you're making them fun to watch.
Isn't pasta Alfredo supposed to be done only with a mixture of melted cheese (pecorino mostly) and butter? Anyways, I do cook pasta like this very often and we love it, no matter what it's called lol. Great content man rock on!
Alfredo doesn’t exist here in Italy, but we have “burro e parmigiano” which literally translates to “butter and parmigiano” (parmigiano translates to parmigiano)
I think Natasha's mom made a mistake of thinking "Alfredo" is actually "al freddo", which means "in a cold way". So ingredients are irrelevant as long as you wait enough to get a cold pasta dish. Thus it was said wait 20 minutes like it's pasta salad instead of eating it right away like you should. I can't get any other logical explanation 🙂
@@LorenzoSpolaorAlfredo comes from a Roman restaurant that was famous for having a fancy way of serving fettuccine al burro. Tasting history with Max Miller has a great video on it.
Damn, I still remember subbing to you when you "only" had 12k subs. Now you reached 800k, and I'm sure you will reach 1M before the year ends. Congrats!
I'm Italian and this was great for Halloween. Lots of jump scares. Many people's favorite was the pasta break, but mine was the pasta block you got for not stirring even once 😂 Leaving the pasta to cool down for half an hour and then putting it in the pan for another half hour must have given it that rubbery yet mushy consistency that every American seems to stride for. The opposite of "al dente"
Oh man poor Natasha. The way you subtly copy the way she raises her voice. Also +1 for creamy Alfreado made entirely without cream. (Apparently half and half doesn't count)😂
and without any cheese. at least he did put parmesan on it but I feel like using grated bottled parmesan instead of cooking normal parmesan into the sauce is a sin
going back and forth between the instructional video woman who has a peppy, energetic voice, then back to him (who is kind of like a decomposing corpse) feels like simulating cardiac arrest. great job man
I like Max Miller's Fettuccine Alfredo recipe. It's like four ingredients. To 1 pound of cooked pasta 8 ounces fresh and finely grated Parmesan cheese 8 Table spoons of butter and a little pasta water for the starch. Max gives a recipe for fresh pasta and assembly instructions in a video format so I'd recommend looking up his video. But it's basically put the ingredients in a bowl and stir until a short lived cheese sauce forms. Actually I would recommend the Tasting History channel more generally. He does good work over there.
Like I'm not even Italian I doubt I even have any Italian in my genes I mainly German and African genuinely the disrespect to that pasta was unimaginable it could not be comprehended how much disrespect he committed to that pasta you don't break pasta that's a war crime
I just love you so much. Your details in following the original video with edits or voice changes.. it's hilarious. I love this humor. May you be happy in life as you're making happy all of us 💚
I was listening to this video as I was starting to take a nap. When he supiciously paused at letting the half and half come to a simmer, I woke up very quickly.
I am in my early 20s and I am learning to cook. Cant wait to try this out. I just need to first raise some chickens in chernobyl to truly follow your recipe ❤ jokes aside though, actually looks pretty good
As not-anymore-20-something child, I want to know how many here has the same way of cooking as me, where I have some vague idea of what I want to do, throw stuff on a pan and just wing it from there. Most of the time it comes out really good, some times I kinda need to learn from mistakes.
I used to do that sometimes but it stressed me out, not having a plan. So preferred to try to memorise a few recipes to make regularly. But then it was still stressful trying to think of what to cook each night. And so now I have started ordering meals kits (although even with having a recipe and ingredients provided it can go wrong, like yesterday when my stovetop stopped working before my soup (& the green beans in it) was cooked 😭)
"these spaghetti think teamwork makes the dreamwork and then they attacked me" THIS IS THE RIGHTEOUS RETRIBUTION FOR BREAKING THE SPAGHET YOU MONSTER YOU BREAK THE SPAGHET YOUR NOODLE WILL ALSO BREAK
I like to think this guy is in a fallout shelter and hasn’t seen humans in like 10 years so that’s why he’s so monotone and he somehow discovered the internet and now cooks radioactive meals
canoe... u're the best youtuber I've ever watched!(and I mean it cuz whenever I open RUclips u're the first person to pop up on recommended and I always have fun watching u're videos)I just wanted to say that!
I really appreciate this channel it’s just a joy to watch when eating lol or hanging out with your significant other. I’ll never not recommend this channel for fun informative recipes with a nice hint of dry humor much love and keep cooking
Can you please make pho? I meant to comment this on the ramen video. I believe with your great explanations and visuals I can make it not taste like trash 🎉
As in watching these, there's this point where you go from incompetently making things on a shoestring budget to competently making things on a shoestring budget and I respect it
I have advice for pasta not sticking! Just make sure to Always add Salt and a little oil to the pasta water! For best results: Make sure water is already Boiling and stir in pasta 30 seconds after placing it over oil puddles. I know it's a lot to read but it's way easier to follow once you do it once :)
As a 20-year-old, this is the most realistic cooking channel that I came across. Keep working with radioactive chicken and good job team.
He rolls with the punches and makes me think hey i can try too
Kind of the main appeal, to be honest. The day he start shilling Kitchenaid and stops fucking up is the day this channel is no longer worth watching.
@MrHitmancheg He actually bought a kitchen aid, but just left it in a box. Sometimes it shows up on the screen for a brief moment as an Easter egg.
GOOD JOB TEAM. - things humans say to other humans
Yeahya!!
i find it fascinating that your food manages to look poisonous no matter what. love the consistency
Its just the camera. It's not on a "warm" filter. Probably looks fine in person. Am I ruining the joke?
@DontReadMyProfilePicture.57 that's actually pretty good. Well done
Probably just lighting
@DontReadMyProfilePicture.57okay
@@donnymcgahan1158The lighting doesn't help at all, but his spaghetti (which he inexplicably broke in half) was clumped up because he didn't stir it a few times and his chicken slices are probably too big for a pasta dish
This channel is a shining example of why lighting is extremely important
Hey the lighting is good in this video it doesn’t look dark brown just dehydrated
Yeah his current lighting makes everything look pale and radioactive.
Fr
i see what you did ther
Its lit fine. Its not colour graded
Back again with a great not AI generated video from my favorite "human" youtuber. Keep it up "man"
Wait this is a real person?!
Didn't think anyone would survive some of the meats we've seen o___O
@@Saol.Alainn do you believe he eats his food?
@@moonlight-vk6gg only if he's an AI
Adding quotation marks to this comment would have made it S tier ngl
Edit: it's now "S" tier
i got you @@astral8178
1:13 i love how everyone makes fun of futurecanoe for his radioactive-looking food, but in reality he actually has pretty decent knife skills...
The guy is probably a better cook than most youtubers that actually have mediocre skills but spend hours on lighting and editing or have whole filming crew.
I love that every few days I have one of these videos to watch while I eat my lunch, you're a content machine
russian roulette-ing your appetite every few days
"It doesn't have any cream in it!"
...Does she not know what half and half is?
Half not cream and half even more not cream
@@shepardice3775 it's half milk and half cream
Is half and half like double cream? I'm Scottish and always wonder if it's the same thing
@@lisalep It's half milk and half cream. I want to say that it would be half whole milk and half "double cream," as you Brits call it (we just call it heavy whipping cream), but I could be wrong. Half and half is usually something people put in coffee, not a cooking ingredient. Normally, if a recipe calls for milk and cream to be added, the specific amount and type of milk and the specific amount and type of cream is used, rather than using half and half.
modern woman moment
As expected FutureCanoe is a cultured gentleman who knows what a grapefruit is good for.
he always tells us how comfortable he is with pipes after all 😔
That video will never not make me cry laughing
Can someone explain?
@@nicopootato2330grapefruit
@@nicopootato2330you gotta grapefruit your man
Calling it alfredo is certainly a choice. Saying it doesn't contain cream while pouring in half and half is also certainly a choice.
That "why didn't you tell me earlier" at 0:59
I can't 😂😂😂
i love the little BACK IN THE PAN but so subtly
4:06 He used Pecorino Romano... I cant believe it... The Raclette really is finished 😭😭!!
The Raclette lived a long and cheesy life. R.I.P.
raclette a few months later: guess who's back
The production value is through the roof with that right to left slide transition
the way u start mocking her tone "bAck to thE pAN" 😭3:13
The strawberries looked great! , not sure about the rest
Damn 😂😂
🤣🤣
The innocent honesty of this comment is sending me 🤣🤣
Wait, she said the pasta doesn't have any cream in it... then proceeds to use half and half, which is literally half milk and half cream. Am I the only one confused with this statement? Also I look forward to these videos now.
She's trying to make it sound healthier than it is.
Even though regular alfredo is supposed to be made with milk and roux (i.e. a bechamel sauce) and not cream.
@@AerowindYou're not supposed to use a roux in alfredo either; you emulsify butter in starchy pasta water and thicken with pecorino. But I always use cream because America
She's retarded
@@47ejecting2-but isn't emulsifying butter with starchy water essentially making roux?-
-Maybe not by exact terminology but the process is very similar-
@@TomerGazit So far as I know, no: roux is exclusively made with flour and some kind of fat. The problem with using roux is that the flour weighs down and dulls the flavor, if it doesn't impart its own flavor altogether (as in Cajun dark roux).
Sure, both methods are used to help emulsify fat and water, but the end result is totally different. A better comparison would just be adding some kind of starch, but since both cheese and butter are comprised of fat and water (though aged pecorino/parmesan is very dry), they only need a little push from starchy pasta water.
As a 45 year old who is just finally learning how to become a better cook, your channel has been bloody indespensable for me.
Literally made confit garlic last night for the first time in my life 😉
Fantastic. What are you making next?
the most realistic cooking channel, with light-passive agressive) commentatry (which i enjoy). food looks great! gotta try this one day. keep up the great work!
I started following your channel because of the memes on tiktok, but after watching your longform content, you're quickly becoming one of my favourite cooking youtubers on the platform, thanks for the great content. I hope you have a fantastic day c:
How is a 5 minute video considered king form content
@@gavincutter5579 long form content doesnt mean it has gotta be 10 hours long 🤦. 16:9 videos on yt are called long form no matter if its 1 second long
To be completely honest. The work you do is appreciated and you are an exceptional cook. Keep up the hard work. I love watching your content.
I'm 30 and a somewhat experienced home cook but I'd love to see you cover more beginner friendly recipes. I love simple recipes and you're making them fun to watch.
Isn't pasta Alfredo supposed to be done only with a mixture of melted cheese (pecorino mostly) and butter? Anyways, I do cook pasta like this very often and we love it, no matter what it's called lol. Great content man rock on!
No butter. Just parmesan and pasta water. Sauces like this are technically just cheese sauces
Alfredo doesn’t exist here in Italy, but we have “burro e parmigiano” which literally translates to “butter and parmigiano” (parmigiano translates to parmigiano)
Alfredo is America's version of Italian lol
I think Natasha's mom made a mistake of thinking "Alfredo" is actually "al freddo", which means "in a cold way". So ingredients are irrelevant as long as you wait enough to get a cold pasta dish. Thus it was said wait 20 minutes like it's pasta salad instead of eating it right away like you should. I can't get any other logical explanation 🙂
@@LorenzoSpolaorAlfredo comes from a Roman restaurant that was famous for having a fancy way of serving fettuccine al burro. Tasting history with Max Miller has a great video on it.
Damn, I still remember subbing to you when you "only" had 12k subs. Now you reached 800k, and I'm sure you will reach 1M before the year ends. Congrats!
3:26 the cut lol 😂
Your recipier are getting better and better! Even tho im italian and that pasta break genuinly hurts, you're definetly improving, you go man
show this to your nonna
@@RazorRamonMachismo she passed away, she would be enraged tho if she saw this and could understand english
@@RazorRamonMachismoMine would be spinning in her grave so hard that she would become a drill aimed at the core of the planet.
Loving this channel because cooking and comedy is two of most favorite thing
Perfect meal to eat by myself. I never thought to add mushrooms ngl, my mother hates them so they're never in our pasta dishes.
I'm Italian and this was great for Halloween. Lots of jump scares.
Many people's favorite was the pasta break, but mine was the pasta block you got for not stirring even once 😂
Leaving the pasta to cool down for half an hour and then putting it in the pan for another half hour must have given it that rubbery yet mushy consistency that every American seems to stride for. The opposite of "al dente"
You always make my day
He does
He made my night
@@Abu_Tuesdayayo ? 💀
@@ok-._- 😳i didnt mean it like that.
@@Abu_Tuesday 😳ok
This dish is an affront to Alfredo in both the original Italian and the Italian-American version alongside Alfredo himself. Keep up the good work.
Oh man poor Natasha. The way you subtly copy the way she raises her voice. Also +1 for creamy Alfreado made entirely without cream. (Apparently half and half doesn't count)😂
It only half counts
and without any cheese. at least he did put parmesan on it but I feel like using grated bottled parmesan instead of cooking normal parmesan into the sauce is a sin
BACK TO THE PAN 😂
going back and forth between the instructional video woman who has a peppy, energetic voice, then back to him (who is kind of like a decomposing corpse) feels like simulating cardiac arrest. great job man
5:10 i love wholesomecanoe
SHE LIED 😂 Another great video, Mr Canoe
Congrats on 800k! 🎉
This guy consistently never has the right ingredients. It's great, I love it!
I like Max Miller's Fettuccine Alfredo recipe. It's like four ingredients.
To 1 pound of cooked pasta
8 ounces fresh and finely grated Parmesan cheese
8 Table spoons of butter
and a little pasta water for the starch.
Max gives a recipe for fresh pasta and assembly instructions in a video format so I'd recommend looking up his video. But it's basically put the ingredients in a bowl and stir until a short lived cheese sauce forms.
Actually I would recommend the Tasting History channel more generally. He does good work over there.
I love how this channel is growing, and of course Instagram comments.
the 2:02 transition is perfect
God I love this channel. Also there was something weirdly prophetic about the final sentences of this video that I was not expecting.
Your Instagram comment shares are always GOLD! Another great video.
Doing what the snobs hate makes me love your style even more.
0:37 as an italian, I just died inside
Even I died inside, and I'm German. That was fucking brutal
Like I'm not even Italian I doubt I even have any Italian in my genes I mainly German and African genuinely the disrespect to that pasta was unimaginable it could not be comprehended how much disrespect he committed to that pasta you don't break pasta that's a war crime
Yet you keep watching. You clearly like this stuff
@@t4squared They're masochists. :p
“BACK to the pan” is going to haunt me every time i cook now. thanks for that
trueeeeeeeeeeeee
Great video 😄 (I watched the whole thing)
Same
this is the realest and most relatable cooking channel on youtube, every other cooking channel just looks fake and over edited
3:06 LET IT WHAT?!
as a mid 30s dude who is adept at cooking, i love these videos!!
The grapefruit almost killed me from laughter. Well played good sir, well played.
I just love you so much. Your details in following the original video with edits or voice changes.. it's hilarious. I love this humor. May you be happy in life as you're making happy all of us 💚
A banger of a video as always!love it when he cooks, makes it hilarious everytime :D
My friend, you make my heart happy with every video. Please jeopardy up the fantastic work!!!!
Absolutely hilarious that she doesn’t seem to think there’s cream in half and half
RUclips money = enough money for normal chicken LETS GOO! Get this man to 1 mil.
3:53 why does all your food always look green but appetizing
the most authentic Italian dish
That pasta ASMR its on point
I was listening to this video as I was starting to take a nap. When he supiciously paused at letting the half and half come to a simmer, I woke up very quickly.
YESSS, that's what I wanted to see!! You! Cooking!!!
Woooooo
It's the only food Channel I watch now! I love it!
chicken looked suspiciously normal for once... but i love how you made it look radioactive in the end! loving the dedication
Bro is funny on some new level, good ish, strawberries 🍓 changed my life
3:06 that pause😂😂
flawless execution on that hand-swipe-chicken-vanishing imitation
I am in my early 20s and I am learning to cook. Cant wait to try this out. I just need to first raise some chickens in chernobyl to truly follow your recipe ❤ jokes aside though, actually looks pretty good
"actually looks pretty good"
Is that another joke?
As not-anymore-20-something child, I want to know how many here has the same way of cooking as me, where I have some vague idea of what I want to do, throw stuff on a pan and just wing it from there.
Most of the time it comes out really good, some times I kinda need to learn from mistakes.
I used to do that sometimes but it stressed me out, not having a plan. So preferred to try to memorise a few recipes to make regularly. But then it was still stressful trying to think of what to cook each night. And so now I have started ordering meals kits (although even with having a recipe and ingredients provided it can go wrong, like yesterday when my stovetop stopped working before my soup (& the green beans in it) was cooked 😭)
She said it has no cream 😅 but half and half is literally half cream and half milk 😅
The quest for 1 milly continues - Congrats my brother
I'm tired of pretending, what is the name of the closing song
Midnight lovers by Kicktracks
"these spaghetti think teamwork makes the dreamwork and then they attacked me"
THIS IS THE RIGHTEOUS RETRIBUTION FOR BREAKING THE SPAGHET YOU MONSTER
YOU BREAK THE SPAGHET YOUR NOODLE WILL ALSO BREAK
1:57 why don’t we get to see your smile
I like to think this guy is in a fallout shelter and hasn’t seen humans in like 10 years so that’s why he’s so monotone and he somehow discovered the internet and now cooks radioactive meals
Could you try doing "Bryndzové Halušky?". It's potato dumplings with sheep cheese and bacon.
i'm in love with the emotionless but funny descriptions lol
Omg I can't watch this. Natasha is unbearable
Nittoshh
canoe... u're the best youtuber I've ever watched!(and I mean it cuz whenever I open RUclips u're the first person to pop up on recommended and I always have fun watching u're videos)I just wanted to say that!
I didn't think a cooking video could make me lose my appetite
I really appreciate this channel it’s just a joy to watch when eating lol or hanging out with your significant other. I’ll never not recommend this channel for fun informative recipes with a nice hint of dry humor much love and keep cooking
I can't believe my go to university meal is now a gourmet dish
Half and half being in a no cream recipie is too funny
4:47 aaaaaaa the grapefruit aaaaaa
pro tip from a italian. Salt your water once it starts boiling, if you salt it beforehand it will take longer to boil
Canoe casually morbing between female and male forms just for the video is true dedication
when you cracked that spaghetti you cracked my heart.
Can you please make pho? I meant to comment this on the ramen video. I believe with your great explanations and visuals I can make it not taste like trash 🎉
As in watching these, there's this point where you go from incompetently making things on a shoestring budget to competently making things on a shoestring budget and I respect it
finally some normal looking chicken 💀💀
Snapping the pasta in half was an act of violence
0:49 that's the karma for breaking them before
Man’s blowing up fast, at 800k subs. LFG🙌
my question is: what does she think half & half is? 🤔
I usually hate cooking videos sometimes but I honestly love your videos tbh
sliding into your mother is also easier than expected
This should be top comment
Ya. it should@@slurpbot
2:03 smoothests transition i've ever seen
3:14 lol
There is much more subtle chaotic energy to this one, gives me so much life
He broke the spaghetti in half 😤, Carlos must be fuming 😂
The way he repeat what she says every time and adds his words is killing me✊😭😭i ain't nvr laugh in ao long
I showed my italian grandpa that clip of you breaking pasta in half and now he is doing target practice😅
Get this man a million subscribers
I have advice for pasta not sticking! Just make sure to Always add Salt and a little oil to the pasta water! For best results: Make sure water is already Boiling and stir in pasta 30 seconds after placing it over oil puddles. I know it's a lot to read but it's way easier to follow once you do it once :)