Reacting to That Dude Who Can Cook an Delicious Pasta Alfredo
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- Опубликовано: 27 фев 2024
- Finally someone made me happy with a good fettuccine alfredo recipe! 😍
Simplicity is ALWAYS the key to happiness, and this is the demonstration. There is no need to add useless and disgusting ingredients to a recipe that is already perfect with just a few ingredients, this way you miss the true essence of a dish!
Want to make Fettuccine Alfredo? You have my permission to try to make "This" Dude's recipe!!!
💯 Follow this link to read and print my Fettuccine Alfredo written recipe: www.vincenzosplate.com/alfred...
#reaction #reactionvideo #vincenzosplate
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🎬 #VincenzosPlate is a RUclips channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!). 
Развлечения
Sonny is very entertaining and that's all alfredo requires butter, pasta water and lots of parmesan cheese, no other gimmicks required.
I agree, I enjoyed reacting to his video! 😊
Maybe some black pepper
@@nossonkamins7708 Not necessary at all. Use the pepper for the arribbiata or cacio e pepe
His only gimmick is attacking the fridge, which I do enjoy
@@nilssveinsson8811 @nilssveinsson8811 i personally find it needs some pepper but then i do prefer things to be on the spicier side. But it needs it to cut through some of the richness
Glad you liked it, Vincenzo! Would love to cook with you sometime 👊
That would be epic!
What is he doing to his fridge? 😅
@@Visitkarte he punishes it every time his food comes out badass!
@@jaytracks I know. I was quoting Vincenzo.
Nice job man, definitely cook together sometime 👍🏻
Vincenzo didn't have one complaint. That's the Italian seal of approval.
I was really impressed. He did a really good job!
NO COMPLAINT ???
Sure he did...............Orange Cheese (English/American, Irish, Scottish, Welsh cheddar which tastes the same as White Cheddar) which is typically made with Annatto (aka Achiote) seed/paste. Which is almost tasteless in virtually everything. It ONLY adds color though sometimes a subtle earthy flavor in dishes but NOT in cheese. Used all throughout Latin America especially my beloved Mexico. Vincenzo mocks what is often referred to as "Poor Mans Saffron" like the common El Diablo Blanco Gringo that he is. If he had just stuck to the garbage so called American cheese (though Land of Lakes makes amazing versions like sharp ORANGE Cheddar) like Kraft (pronounced by Chef Jean-Pierre as KRAP) it might be funny. Chef Kenji Alt-Lopez teaches folks how to make their own so called American cheese as well.
Yet somehow the Actor by trade, Chef wannabe (WE called him Chef as an honorific only as Vincenzo is a REALLY good COOK but NOT a CHEF) from Abruzzo, Italy that lives and works in Sydney, Australia as an Actor since Google+ "Taste of Italy" channel days when the moderator Loretta called him out still manages to insult my Latino brother and sisters throughout the Americas. My boys Brandon Li, his wife my daughter Chéri and my grandkids Chéri and Ricky (at the time 9 yrs. old now almost 20 yrs. old) backed Vincenzo when he was just starting out. After Loretta was pretty mean to him publicly. Wonder what happened to Jovina Coughlin (and others) that also helped Vincenzo get his own channel started.
Two channels I’m subbed to coming together, I love it when that happens!!!
Ditto!
Ahaha happy to hear that you enjoyed this video! Which of his recipes should I react to next?😊
If only Sonny collaborated with Demolition Ranch to completely destroy a fridge… now THAT would be the perfect crossover.
Haha Sonny hitting the fridge never gets old! Good review as always, Vincenzo.
How many fridges has he changed during the years? 😅😂😂
😂😂😂😂
@@vincenzosplateI think he’s actually put that fridge in the backyard to hit so he doesn’t ruin his newer one 😂
Love your videos, Vincenzo! May I gently suggest that you wear earbuds or headphones when recording these reactions? We pick up an echo that makes the audio hard to listen to. You're great. Thanks for making good content!
And please let the video run for more than 2 seconds at a time.
Fun fact: Fettucine alfredo has a differnent name in Italy: Fettucine al Burro or Fettucine al Burro e Parmegiano (Fettucine with butter and parmegiano). My friend found out first hand when the waiters had a little laugh after he ordered Alfredo.
That's correct, we usually call it pasta al burro which means pasta with butter 😊
I clean up the cheese cream left in the pan with some ciabatta and extra pepper dusting along some good grape juice.
Vincenzo: "Be generous"
Also Vincenzo: "Why did you and so much garlic?! ARE YOU GOING TO SCARE DRACULA?!"
Greetings from Poland!
I subscribe to Sonny "That Dude Can Cook" and have made several of his recipes and I'm glad you loved this one too. Can't wait to see both of you making some damn good food together.
Orange cheddar simply has annatto added to it for color. Some "white" cheddars aren't all that white depending on diet. There are some amazing cheddars in both orange and white produced in the USA, particularly in Wisconsin and California, but not just those two states.
I'm a new viewer Vincenzo, and I just want to say I love your videos. You have a great friendly demeanor, even when you're being critical. I get that you are a purest and that's your shtick. I tried your Carbonara recipe. It was my first attempt and my wife loved it. So I think even I didn't screw it up. Had to use Pancetta. But it was still very good. Maybe I'll find the cheeks later.
I use a mixture of parmigiano reggiano and peccorino romano. Each brings a different character to the dish.
Orange cheddar just has annatto added to it, which is natural and used in many foods throughout Latin America. It's always in my spice cabinet, so it's not something to be scared of.😂
Haha the end “close your eyes and be generous” best part ❤
You guys are both great! Totally enjoy watching and cooking 🧑🍳
I'm surprised you did not comment on using a spoon. Bravo Vincenzo, I cant wait to try more of your recipes.
So cool, two of my favorite cooking dudes! I would love to see a group show with you, That Dude Can Cook, and Pasta Grammar.
Sonny beats up his fridge at the end of all of his videos. Its actually pretty funny. And he is a pretty legit cook.
Love Sonny’s the channel, he’s the man 👍🏼 glad he got the Vincenzo stamp of approval haha
Love the reacting video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
As always many many thanks my friend, this is much appreciated, you know 🙏🏻 thanks for always supporting me
Yes Vinny! One of my favorite YT chefs to watch! He's got everything you need to be4 successful online. Dude knowshow to cook. Thanks for three review! Cheers to Italian cooking!
Cant wait for the collab!
A passionate and great review to some good cooking.
I like 👍🏻 that the dude is getting credit for his great food passion and entertainment value ….. and I’m ouuuut !
Sonny is a very good cook
Oooh yes he is, and I can confirm it now! Well done Sonny 👏🏻👏🏻
His salisbury steak recipe is definitely worth making, I promise. You don’t need the Vegemite, but I’m sure it adds a beautiful savory quality.
I also subscribed to that dude who can cook channel! It’s amazing!
Vincenzo, so nice you connected with This Guy Can Cook!
Great content and another good video as always. It's a pity about the sound issues on the videos though - seems to happen when switching between Vincenzo's and the content he's reacting to. Hopefully it gets sorted out sometime... it is a bit distracting. (my comment is meant as constructive criticism - it would help improve the content even more)
Hope you make a connection with the Dude and Marcus as they have a great channel
Ahhh I love Sonny! Thanks for reacting to this Vincenzo!!
My pleasure! He was very entertaining! 😊
Will now be making that, not made it in a while, but now top of my list 🤤
"That Dude" has the Vincenzo seal of approval for his Pasta Alfredo! It is so good to see another Italian Cuisine Crusader, and one right here in the US! I'm so proud! Going to check out his channel and subscribe.
*_Senore Vincenzo. You need to do a Marathon on Turkuaz Kitchen Channel Shorts. I can assure you that you will lose your mind. Miss Betül is genius!_* 🤗😋
I think based on one video he did, Vincenzo is already captivated by Turkuaz Kitchen as well.
I find it interesting the distinctions between northern and southern Italian cooking. You cook a lot different than my Italian family. Though they are mostly Sicilian. Anyways cheers for the vid and all the best.
It's true, different regions of Italy have different interpretations of the same recipes! But the love and passion for good food is the same! 😊
''Il lupo perde il pelo ma non il vizio'', it's an Italian saying which applies to that dude can cook. Homie went bald, but didn't give up the fridge abuse he became famous about.
“il lupo perde il pelo ma non il vizio “ means that a leopard never changes its spots!
I love his fridge-bashing! 😂👍💖
@@taterdemalion1. Ma scusa, se il nostro proverbio parla del lupo, perché tradurlo con “leopardo” ? 😀 Si potrebbe tradurre tranquillamente lupo in inglese. Anche in inglese esiste la parola per dire lupo (Wolf), non è un animale che conosciamo solo noi italiani.
Tra l’altro se fai semplicemente una traduzione letterale, prima cosa gli inglesi, gli americani, imparano un nostro proverbio e poi viene fuori lo stesso il senso, il significato del proverbio italiano anche in inglese, anzi… direi proprio perfettamente come in italiano !
@@taterdemalion1It actually means that "the wolf loses its fur but not its habits" 😁
@@aris1956hahahahaha grazie per la risata! Hai perfettamente ragione! 😊
Love the video
Be careful of the salinity of the pasta water if you're going to use it to finish your pasta.
And lol, if you think he's crazy for kicking his fridge, you gotta review more of his videos :)
That was really excellent bravo
★Well done reaction sir🙌🏽🤣🙌🏽🙏🏻🙌🏽👍🏽♾️★
Vincenzo, yesterday I followed one your recapes and created a beautiful pasta. I was impressed even by own standarts.
Happy to hear that my friend! Which recipe was it? 😊
Vincenzo does a great job at conveying on of the basic tenets of cooking: it’s not about the recipe, it’s about feeling! You have to be bold and try to tailor the dish to how *you* like it. That’s why cooking is an art.
I hope you two are able to collaborate sometime. That would be great to see👍😊
Sonny is awesome and so are you Vincenzo! A collaboration between you two would be great!
that dude can cook is mint!
Great channel.
Vincenzo my friend I call you my friend because thanks to you now I know the real Italian food the real cooking secrets,thank you so much ,me and my family we love your videos and recipes 🙏
Absolutely, Mahalo
Sonny is one of the best chefs on YT. His wife is from Kazakhstan like mine too LOL!
Indeed, that dude can cook!
AWWesome❤ I lalaLOVE it. #PASTAisLIFE
Orange cheddar has annato in it - basically a natural food colouring that comes from a South American plant, and it doesn't really affect the flavour of the cheese. I believe it's used as a spice and for colouring in some South American countries, but so little is used in cheese that it has no real flavour. It's used in other traditional cheeses too, and is integral to the look of the famous Red Leicester and Double Gloucester, the French use it in Mimolette, and the Dutch use it in Commissiekaas which is similar.
Been wanting to tell you: A miracle happened in the land of Salem, Oregon - I found grated Parmigiano-Reggiano! Found it at Fred Meyer in a tub - not a bathtub, I mean like a plastic container like you might find butter in. I've been trying to make Fettucine Alfredo. There was times where it came out a little too dry, or a little too much liquid, but the third time was miraculous. Before I did Fettucine Alfredo though, I did the pasta water/butter/cheese treatment with Tortellini, & my favorite Tortellini is Spinach Tortellini. I was using grated Parmigiano-Reggiano until I finally got to Fettucine Alfredo - after the first use on that I ran out & had to use grated Parmesan. I've been trying...
Red Leicester is a real orange cheese and it’s delicious we have it in the uk and I think even some Americans know of it
If it's orange why do they call it red? 😅😅
It is frighteningly orange and it absolutely rocks, Red Leicester! Why do they call it Red when it is orange? Because that’s what they do.
Possibly because the annato seeds used to colour it are red
Oh, Yes! 🎉
I am hungry again! Nothing shocking today.
Thank you very much, Vincenzo, for sharing your video with us.
Hope you enjoyed it!😁
,,a cool video keep up the great content.. Thank you…
thatdude is a pro.
Sonny always goes and beats the fridge up.
Here representing kenya🇰🇪🇰🇪🇰🇪
Hi Vincenzo - I love this dish! I made this dish last October 2023 for my 29th birthday! I used fresh fettuccine pasta, butter, freshly grated parmigiano reggiano, and pasta water!
That dude can cook....❤
For what it's worth, it might be easier for some of us to use the dry pasta because the timing of cooking it is so much more forgiving than the timing of cooking eggplant. So it might be a good place to learn how to stage things and toss things and what the sauce should feel like before you get out the big guns and make or buy fresh egg pasta.
tried parmiggiano with yellow wine jelly, yellow wine is a certain specialty from my region in france, one of the best things i've ever put in my mouth ever
I love Vincenzo’s techniques but this was also proper quality
He did an excellent job indeed! 😊
Sonny's channel is fun. He's also one of my favorite cooking channels. It's awesome to see you watching his videos. And wow, you can tell that's an old video. He shaved his head a few months back. It's weird seeing him with hair again... dood!
There's another great Alfredo recipe video from tasting history with Max Miller
@ 12:00 Don't forget the peas, Vincenzo 🤣🤣🤣
I've heard a number of Italians saying that pasta with butter and cheese is a common homemade comforting food for someone who doesn't feel well
I remember in the 70s my mom tried to make it Pasta, Butter, Parm, but she tried to mix the butter and cheese cold and it was Not a Good Idea
She was such an adventurous cook, she would have loved RUclips cooks and chefs.
American Tour? All Right!
because of my high protein diet lol I am having a 2 course meal, started with the pasta and then chicken+ Ceasar salad 😅
Orange cheddar is orange usually because of the use of annatto and/or paprika. Nothing wrong with that. All sorts of adjuncts are used in different cheeses.
“What did you do to your fridge”? lol.
Great technique. I'm m not a huge fan of Alfredo but it looks great.
Awesome recipe chef, please show Italian braciole recipe please please
Hey, many thanks for your comment!
You can find my Braciole recipe on my website 😋 yum
I stumbled across your channel looking for pasta dishes and I'm so glad I did. You said something in this video that made my ears perk up: "Why do you need to put chicken in it?" How do Italians add protein to a pasta meal like this?
Your butter has protein, and a good pasta can be 10-12% protein by weight. Vincenzo always says, usually to Gordon, don't put a steak on your pasta.
I'm surprised Vincenzo didn't say something about twirling the pasta with a spoon. Rookie move.
that wasnt him beating up his fridge :) I think that was a comic video clip
Butter is churned cream - so Alfredo is loaded with cream
I dont know what's going on with RUclips, but I have a problem with subscriptions again, I subscribed to this channel 6 times this year, I never turned off the subscription, I watched all the videos that were released.
I like hearing someone say be generous with the ingredients, that's how i cook normally. However I work in a resteraunt and unfortunately resteraunt culture is normally skimp out on everything and save as much money as possible.
Looks pretty good. Nice change to review someone who can actually cook.
Btw I think there is a typo in the title "an Delicious"
14:35... Eekh! A spoon to eat pasta?!! Noooo! Got refused a spoon in Italy when asked for...lol.
Well he maybe didn't want to get messy on camera 😅 What did you think of his Alfredo though? 😊
@@vincenzosplate looked amazing!
That troll at 4:01 😅
Great Job, Chef Vincenzo! Would You object to a Parmigiano/Romana mix in this Alfredo dish? Keep up the great work!
Bellisimo!
I like that channel. The fridge kick is this long-running gag. I don't know why or when it started. When he eats the food, he beats up the fridge .
That fridge he bashes doesn’t work anymore. He has it in his backyard in his newer videos.
@dagdogg yes. The older ones (like this one) it's in the kitchen
How many fridges has he changed during the years? 😅
@vincenzosplate as far as I know, this was his original. Once he got a new one, it was moved to the backyard, and he still beats it up.
be generous. more tomato, more cheese, more garli (I can just hear Vicenzo shouting "stop" lol)
Just a small note: Orange cheddar is real cheese. It's not made with some crazy chemicals or anything like that. It's made using something called "Annatto", which is just a natural colouring that comes from the fruit of the achiote tree. Why is done? No idea. Americans decided that the colour was unimpressive. But ultimately, the flavour is identical, as is the melting, and the colouring isn't at all harmful.
This dude can cook indeed.
Hahahahah yes he can! And I'm happy that he nailed this Alfredo pasta! 😊
The good ol' days when Sonny had hair and the fridge was indoors 😮
The orange in the cheddar is natural, but honestly it was just for visual purposes
Finally, someone on the American side of the pond knows there's no milk or cream in a proper Fettucine Alfredo or Pasta al Burro as it's called in Italy. It drives me insane to see restaurants in particular doing this. Add cream if that's your thing, but then, you can't call it Fettucine Alfredo.
CAN YOU MAKE the FAMOUS Italian Lemon pizza !
I saw a really good recipe for this on the RUclips channel called PIATTO - Fettuccine Alfredo - The Legendary Italian Recipe ... the process was different and, in my opinion, better.
❤
I actually think that you would like Serbian artizan pasta from yhe north Serbia, because durum wheat in north Serbia is amazing, it north Serbia which used to be Pannonian sea long ago has that very fertile black soil, so it produces amazing products. Only north adn east of a Black sea and Hungry have such soil in Europe.
React to more Sonny he’s fantastic
A question. If I added meat in my alfredo will it still be counted as alfredo? I like pasta but I really need the meat. Maybe like bacon (in my country finding pork is difficult, even more pancetta and guancale)?
You should start linking to these channels you comment on. The RUclips algorithm really boosts these circular click-throughs
Thank you for the tip! 😊
Lol at the guns. Go Murica!!
I like a little wine in tomato sauce. The alcohol reacts with the acids in the tomatoes to produce esters, which helps cut down the acidity some, and adds floral and fruity notes, even beyond what the wine itself brings. CHEMISTRY!! It's not traditional, but I care about flavor, not tradition.
(I'm a chemical engineer, and if anyone thinks I'm going to leave chemistry out of cooking, forget it!! 🙂 )