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Pro Chef Reacts to the WORST Carbonara
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- Опубликовано: 12 июл 2022
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The disappointment never ends as Vincenzo reacts to Gordon's attempt to make carbonara while in lockdown.
Check out the original videos and show some love by smacking the like button
Vincenzo's Reaction - • Italian Chef Reacts to...
Gordon's Original Video - • Gordon Ramsay Cooks Ca...
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The worst carbonara ever made. Gordon won the gold medal for worst carbonara
I agree, since Kay made a carbanara and not a carbonara
It’s the garlic that throws me off right away. I could understand the substitutions maybe (and it would be helpful to frame it as “if you can’t find this, this ok,” but the additions are ridiculous.
Bravo vincenzo!!! Grande vincenzo!!!!!!
The most appropriate response would be revenge via ruining an English classic. So I'm thinking make a shepherd's pie with chicken tikka instead of lamb mince and putting a bunch of salt and vinegar in it.
@@tsgillespiejr I dunno, that actually sounds kinda dope.
The weird thing for me about Gordon Ramsey's version of carbonara is that by adding all these extra ingredients, his take on a "quick meal" requires a lot of additional prep steps and time than it would if he kept to the simplicity of carbonara. I don't have to be in a rush to make carbonara because it's just cutting the guanciale and prepping the eggs, cheese, and pepper mixture.
Exactly. Because a "real" Carbonara takes about 10 minutes to do.
@@milesdust3465 Exact! It was a dish that coal miners made when they had a microscopic lunch break. Does Gordon believe that a Coal miner (hence Carbonara), had half the day to cook? No, they must have had very little time, and they had to cook something quick and nutritious, so they could continue with their work day. The idea of complicating quick and simple recipes with unnecessary steps is stupid... He calls himself a chef, but whoever taught him how to make Carbonara was an ass, because that is anything but Carbonara. It's dog food, that's what it is.
"Everytime I say this is not carbonara take a shot. Everytime I say this will be delicious take a shot."
It's a bit early in the morning to drink until I forget my own name.
Pretty much this. It's a fine pasta dish, but it's not carbonara.
It's like if I made haggis but really it's just a meatloaf.
Somebody please make a cartoon video of Brian , Vincenzo , roger , gordon , Oliver and everybody else "KITCHEN KOMBAT"
please include Kay as well lol
@@annax5212 jack scalibrini
Oh, the competition of the worse food have to make by Gordon Ramsay.🤣🤣🤣
Frenchie!
"Every time I say 'this is not carbonara' take a shot" Dude I don't want to die.
Dude, Gordons daughter made idiot sandwich out of Gordon himself, so she is the boss in the kitchen 🤣
Can you find a link to a video of this guy cooking anything?? I can’t
@@danamcwhite ruclips.net/video/QvAKa22Ire4/видео.html
@@danamcwhite the guy was on beat bobby flay
Hes not a youtube chef hes an actual chef you dense cabbage
@@V2ULTRAKill I'm gay
If someone wasn't threatened at least once or twice during a lunch rush, did they really work the line? 🤣
Gordon made a lovely pasta dish, but he did not make a carbonara. Just way too many changes, the spirit of the original is no longer there. You 100% called it
"Imagine having to feed 200 guests, all at the same time." I can beat that. I was the sous chef at Fleetwood's, the restaurant and jazz/blues club that was owned by Mick Fleetwood. We could seat 450 in the main room, 150 upstairs (which was usually only opened for reserved special events), and 250 on the patio. The night B.B. King played there we were fully packed for the main dining room and patio, with overflow around the patio bar of people just standing rather than sitting, and the orders for all 700+ people came in over about a 90 minute period. I think we had a total of 7 people working the line that night. It was pure hell. The two good things about that night were meeting Mr. King who came into the kitchen, went around speaking to all the staff, and thanking each of us personally for the food we prepared for him and his band, and the GM telling us that after we clocked out our first drink at the bar was free, no matter what we chose, and that's how I got to have a glass of Grand Marnier Cuvee Speciale Cent Cinquantenaire 150.
that's a really cool story ! i enjoy romanticizing the industry until i go back to work training a 22 years old that "needs to eat" and complains his back hurts lol
hold these memories close, they are the best thing about working in restaurants (besides tip money). much love
Well, he says things like "in a classic carbonara one would use XYZ, but I use this other thing." For me that's basically the same as saying "this is my version of it". That and the fact, that the video is part of a 10 minute meal series is enough of a disclaimer for me to not confuse it with the recipe of Vincenzo's Nonna.
This, probably a pretty unpopular opinion right here but I'm not a fan of Vincenzo. The dude's an a-hole honestly, he's still the only one I've ever seen have an absolute fit over someone putting garlic in a lasagna.....that they made for themselves. In a different country. God forbid people in other countries do things differently. From what I've seen food content creators of other countries either show how off the food of their own countries or show how to make them so it's accessible for people in other countries. The Italians seem to only ever make content where they have total meltdowns over how everyone else makes food. Like for fucks sake, I remember a Facebook video of a random Italian guy visibly shaking with rage that someone wanted to have a glass of white wine with some pasta dish instead of a red wine. How the hell do these people have so much time on their hands and so little to worry about? I got shit to do, bills to pay and things to take care of.
I hate how the term "food n*zi" is now not only completely viable but somehow common. Videos like this only make it worse. Even worse when it's someone in one part of the world shaming someone in a completely different part of the world. Imagine a Mexican getting enraged over how a Vietnamese person eats rice....in Vietnam. That's the level of insanity I'm talking about. I dunno, rant over
Gordon ramsay never changed his demeanour. He's explained that the reason he gets angry on hells kitchen and kitchen nightmares is because the people he's working with are professionals and shouldn't be making the mistakes they make. On masterchef he's usually nice and supportive unless someone really fucks up
Gordon is one of the few celebrities i respect because he's gone through a lot of hardship and reached success because he became a master of his craft. He's a self made family man, that deserves mainstream respect
I really wish Kitchen Nightmares US Gordon, was the same as Kitchen Nightmares UK Gordon. In the original UK version he was much more in line with how he is on Masterchef for the most part. Yea, he'd get upset at some of the bull chefs were pulling, but it was never as dramatic as the US version. There were a lot of episodes where he was shown to truly deeply care about chefs learning, getting better, especially mentoring young chefs. The US version had him amp up the rage to extremes cuz that's what the American market wants.
It's actually just for show, because American audiences love that kind of BS. If you watch the British equivalents of those shows, you won't see Gordon being even half as aggressive. It's all a TV act.
@@CCHAWC717 One thing to watch out for in the US version of the show is the editing. You hear them re-use Gordon's voice clips over and over again. If you can't see someone's lips, assume what they just said in the moment wasn't actually what was said. It's over produced and edited to up the drama.
Not to mention that the producers are also choosing people who are most likely to act up on camera.
Unfortunately it isn't "Just for the show" while there is a certain level he is ramping it up... He was WELL KNOWN for abusing his own staff LONG before he got a TV Show.
.
He just managed to successfully spin doctor his abuse into "Just trying to get the best cooking possible".
@@ArawnNox The editing is SO bad also. I mean, there is a scene in the kingston cafe episode, were he meets the owner for the first time and as she introduces herself to him, they cut her out and instead quote one of the waitresses. That was when I started watching the show to find all the editing and oh boy, it is quite the hobby, "let me tell you".
The question that comes to mind is how many ingredients can you change before something is just something else? Carbonara with bacon as the only difference may be passable but if you change the meat, add cream, add veg aren't you just making a pasta dish? Italians are notoriously picky about things being called something else if they are even being grown in the wrong region so you'd think professional chefs knowing that would just call it something else. Is it chicken piccata or chicken nuggets with capers on top?
Didn't Plato ask a similar question?
I would say THIS recipe is exactly my version of an American burger (with only changing minor things and making some substitutions)!
At least for me, the difference comes with method and main ingredients. Things like making carbonara into a cream sauce are a big nono, but substituting with bacon or different italian hard cheese is still okay-ish, since it is not a monsterous detour. Differing garnish is also fine, I think, since it is not a direct part of the dish itself.
Kind of like a burger still being a burger, no matter if you have fries with it or not, but if you replace the patty with chicken breast and/or replace the bun with bread, you turned the burger into a sandwich. As I said, core ingredients and method.
And I would say that if you asked a Swedish kid who had learned about carbonara from the school kitchen, their carbonara would look more like this one than an Italian one. I think the colloquial Carbonara here is more like this. So even if I prefer the Italian version I think in Norhern Europe carbonara has evolved into a different dish that Ramsey is doing much better than most.
White - Bechamel, thickened with classical roux
Red - tomato with bacon & tomato paste based roux
Brown - beef stock based, thickened by bone gelatine
Valute - light stock (fish or chicken normally) thickened with a slurry
Hollandaise - thickened with liaison: egg yolk & clarified butter
Cheers Chef. Thanks for another great vid :)
Brilliant comment! I learned so much in such a short amount of time.
Chef, I had to do a second watch to see just how drunk you're trying to get us.
Grand Total: 29 shots. Looks like I'll be headed to the ER, y'all! (I'm joking.) I wouldn't recommend this as a drinking game, unless I'm doing non-alcoholic shots or sips of beer/wine. Healthy drinking practices are important!
Here's the breakdown:
"It's not Carbonara!"
Chef Brian: 14x
Vincenzo: 3x
"It's nothing about Carbonara!" (I'm counting this, albeit separately, as it's nearly identical.)
Vincenzo: 5x
"It'll be delicious/really tasty!"
Chef Brian: 6x
Vincenzo: 1x
I did NOT include whenever they said something like, "And he thinks THAT'S Carbonara!" or "That doesn't belong in Carbonara!" We don't need to add more. 😅🤣
I love Vincenzo. One of my favorite youtubers. Such a cool dude. He cracks me up every time, but at the end of the day his genuine love and passion for Italian cuisine and tradition is a beautiful thing.
I call this dish a 'riff' on carbonara. I am willing to appreciate any chef that is willing to sub bacon in for guanciale since both it and pancetta can be a bit tough to come by if you don't live in an urban center.
You can order online very very easy
@@Timberjagi you never live near a countryside some wont deliver
If you can't get either of them cook something else
@@rakisuta1100 Life isn't perfect and if you wait for things to be perfect you will get no where. If you want to try something new with exotic for your area ingredients you have to make the best substitutions you can. It's part of the learning process and might get you to make the sometimes steep investment in ingredients to make a given dish properly.
Guanciale is not something that I use for my Carbonara, but I still try to use some cured bacon over some smoked bacon. The extra fat the guancale has can be easily replaced by a bit of lard.
Man, I'm so drunk now...but im also motivated enough to make my own carbonara! Lets see: instant asian noodles, catfood, peppermint bonbons and the rest of my dead houseplant...that will be awesome! Huuuiiii!😂
😂
Am drunk and just made some carbonara myself. Giant plate. Was dry. Probably need to use more egg. Currently watching this laying on my couch with a distended stomach and about to slip into a food coma.
Hey Brian, I wonder if you’d be interested in reacting to some of the Kitchen Nightmare clips with Gordon. There are compilations of the Worst Chicken Dishes, Worst Fish Dishes etc.
I appreciate that you give these chef's the benefit of the doubt. Also, it seems this was a pandemic video - one of those under 10 minute, make the most of what you have in your home, sorta videos. Like you said, I'm sure it's going to taste delicious.
With all the money Gordon has he chose one of the two worst pasta brand out there (yes I'm talking about you Divella and Barilla). Guys please avoid those two, instead look for "trafilata al bronzo" which is usually rough on the surface.
Much love from Italy Bryan ❤️
agreed. Unfortunately Barilla is the most prolific brand. I live in the Netherlands where luckily I have la molissana but also lots of Italian restaurants importing artisanal pasta and risotto and those make incredible dishes. I would say best would be homemade pasta, followed by artisanal, followed by molissana and similar brands, barilla if you're starving or if its the only choice, and avoid any bright yellow pasta or worse can pasta.
Brailla+ is better than normal. Actually has a bite to it
"Al bronzo" That's the key. Never cut with Teflon.
Meanwhile I'm a budget mom who buys generic. My toddlers wouldn't know the difference anyways.
Although if I'm actually trying to be "fancy" I will make the pasta fresh... but usually that's just to impress at dinner parties.
u shud try La Fonte.
Gordon never makes carbonara. He makes creamy pasta with lots of ad-ons.
Someday, Chef Brian will have a collaboration with Uncle Roger and Chef Vincenzo :) and chef brian will teach them how to make a multi-laered sandwhich.
I always cook my pasta for carbonara in a minimal amount of water, and stir regularly. This gives you a starchier pasta water that emulsifies the sauce better.
As I've said a million times, Gordon is an amazing chef, but Mediterranean foods are his blind-spot. He fails at anything Italian, Sicilian, or Greek especially. His risotto is literally the only exception.
He tends to pull a Jamie on some types of cuisine here and there, winging stuff more than not.
@@Abfallkannibale I swear, him and Jamie have the literal opposite fuck-up regions.
@@aterriblefuze9540 Yeah, but he does the same thing: He wings it and thats when his food turn from "yo" to "meh". Yamie is just worse at it and a funnier meme.
*Interesting fact is every restaurant Gordon Ramsay owned had failed. He changed locations numerous times and his last attempt at a restaurant was losing money as well as close to closing when he was offered a chance to do a tv show. He accepted it to use the money to keep his restaurant afloat. He became a famous tv name and now his restaurants are successful cause of his name drawing in customers, but due to other chefs actually doing all the cooking.*
I do love that Gordon's daughter is subtly roasting him in the original video
Vincenzo is the Italian version of Uncle Roger. I swear to God.
he's the lame version of uncle roger.
Check out their collabs!
Vincenzo is a cook, though, and Uncle Roger is the creation of a comedian. Nigel Ng almost never makes stuff. So if you really want to know the how and why of Italian cooking with something you can use, Vincenzo is it.
He is the annoying version of uncle roger
And significantly less annoying and grating to watch. I can't stand uncle Roger but I can manage Vincenzo for the duration of this video
Great fun to watch your reactions mate - picking up quite a few tips along the way too!
Can't wait to cook with my little one when he's a bit older. 😙
I love the detail about salt. Whenever something bad happens in the kitchen (like dropping stuff - or salt), my mother always used to throw a pinch of salt behind her to ward off the bad karma I guess. Made me chuckle every time. I always thought this was a more local habit, I had no clue it was a more general thing!
finally watched your episode of "Beat Bobby Flay" last night and it was SO good. your genuineness and positive attitude/personality truly shone through. absolutely loved it the whole time. SO glad you won-you deserved it.
do you have a link to the episode
I just recently watched it too and I was so not used to seeing him without his hat lol
@@mrbadger862 i watched it on discovery+
So when spaghetti sticks to the wall it's actually fully cooked so it's actually overcooked in Italian perspectives.
Kinda by any perspective really, you want to finish cooking in sauce
@@benf6822 even then I despise fully cooked pasta.
@@xanderscookingschool1497 it depends on what I'm making for me. Sometimes I like the texture but usually I like a bit of bite
Béchamel, Espagnole, Sauce Tomate, Veloute and Hollandaise are the 5 Mother Sauces. But Hollandaise might be an editing error, because rumor has it that it used to be Mayonnaise as a base for cold sauces and during translation chapters got switched around.
Its like this to me. When people don't say things like "inspired" infront of the changed dish, it turns people off, even if it doesn't taste bad. I don't mind when people tweak things but don't make it sound like something it isn't.
Pretty much all carbonara recipes I've ever seen done by takeaways or ready meals in supermarkets in the UK use garlic and cream. They CRAZY with the cream though, its swimming in it
"take a shot every time I say this is not Carbonara." Brian, are you trying to kill your audience?
I agree GR is playing to American Cameras on the US shows. The UK version of Kitchen Nightmare and the F-Word really show a much softer side of him. He really seems out to help folks on those shows
This is where props are due for Joshua Weissman and Nick Digiovanni. They took the criticism head on, didn't hide, didn't ignore it they addressed it and tried their hardest to do better. Meanwhile Gordon just shuts down, doesn't respond and just keeps that perfect chef persona.
You absolutely cannot compare Weissman and Digiovanni to Ramsay.
Also, I'm pretty sure this was filmed during Covid in which he started making videos about putting meals together in 10 minutes or less. Of course it isn't going to be authentic.
Why should he respond? He's not a RUclips chef. It's irrelevant.
@@ChaosTheory0 poor excuse
Joshua weissman is still awful lol. His channel is 100% cringe
Yeah I mean bro is a TV chef who's made a couple videos, not a RUclips chef. Such an odd comparison, Gordon has never responded to criticism he's gotten online. it'd be great if he did ofc but I don't exactly think it shows badly on Gordon here, TV personalities of Gordon's era weren't really used to or supposed to directly respond to criticism.
You should react to his grilled cheese video where Gordon Ramsay doesn't even melt the cheese. I don't recall the name of the video but it was an absolute riot when it came out. Great video man!
Im pretty sure he did it. It was bad, he had an idea and it didn't work. Should have scrapped it and started new. Its not like he was live
He did react to it.
just in time. hoping to see you cooking carbonara uncle Brian
So basically a good pasta dish, but not Carbonara.
Just like Vincenzo said, it's like ordering a Margherita and getting a Meat Lover's. It's still good pizza, but it isn't what you wanted...
Grana Padano is the cheapest cheese of that type you can get bc unlike Parmigiano Reggiano or Pecorino Romano the production process isn't as strictly regulated.
For a cheese to be called Pecorino Romano, it has to be made out of milk of a grass feed sheep from plains of Lazio or the island of Sardinia and has to be made with rennet (stomach enzymes) from the sheep from these regions. Similarly Parmigiano Regiano is strictly regulated and EU is very serious about these things.
Grana Padano isn't as specific so there is more "breathing room" in its production, and so it's cheaper.
I don't have a problem with using Bacon in place of Guanciale bc it can be expensive and hard to come by if you're not living in a larger city- I live in Warsaw so it's not an issue for me.
What I do have a problem with is all the other stuff, especially the mushrooms and PEAS! WHO PUTS PEAS IN A "CARBONARA"?! Not Italians, that's for sure...
It doesn't look bad and it certainly tastes good, but it's NOT A CARBONARA. It's like making a video titled "how to make homemade Ice Cream" and instead of Ice Cream it's a milk shake.
I came in for a carbonara reaction, I left drunk.
Gordon Ramsay is perfect with oriental food and terrible with Italian food. Jamie Olive oil is terrible in oriental food but perfect with italian food :)
BTW, this Gordon's dish is what Kay's cooking called "carbonara or something". :D
Nah, Jamie is also horrendous with Italian. Basically, he's bad at everything.
nope, Gordon is also terrible in Asian food... his 'Ramen' and Mie Goreng though
@@mariadocarmosobreira8323 Maybe I'm wrong, but his italian dishes is good. What is wrong with it?
@@mariadocarmosobreira8323 I am italian, and I assure u Jamie's carbonara is ok :)
This was part of Gordon's "10 minute challenge" videos if he used the very simple ingredients of carbonara he could have done it easily.
I love vincenzo, good to see you cover him!
If Gordon had said, "We are starting with a classic carbonara recipe or the idea of it, but we don't have all the right ingredients so we are riffing off it and making something new. Its a spaghetti with carbonara sauce and these items we have on hand. And, we are making a meal in 5 minutes."
Gordon is really having fun with Tilly, but still... NOT CARBONARA lol I feel sorry for Mr. Vincenzo right now
New cooking show, ultimate smack down!
Challengers: Brian Tsao vs. Vincenzo vs. James Makinson vs. Babish vs. Joshua Weissman vs. Guga
Commentator: Uncle Roger
Judge: Cooking with Jack and Kay's cooking (+ possibly son)
Sometimes Gordon tries to be too fast and I think that's what tends to mess him up. When I watch his videos, sometimes I can't but think "slow down". Besides, it's never gonna be "x minutes" if you're not experienced with a recipe or cooking.
if he called this like "Ramseys bacon pasta" This would have been okay, but calling this carbonara is just a crime
I followed your instructions with the shots... Now I have a terrible hangover and I don't remember a sh*t about the video. I put my LIKE anyway! Keep on the great job Chef!
During the pandemic Gordon was experimenting with quick (timed) pantry cooking, as in whatever a normal person can find in the pantry.
Also Vincenzo may not realise but even the basic products have different taste in different countries. Italian tomatoes are so sweet and amazing, now that I live in Asia the tomatoes I can access are more sour to the point that I have to add baking soda because I refuse to put sugar in my spaghetti sauce.
In Vincenzo's channel he showcases recommendations of the brands for good and suitable pastas that are available worldwide, as for tomatoes almost everyone recommends canned "san marzanas" that are sourced from italy it can be found in asia just look for it. Hope that helps
Why wouldn't you put sugar in with tomatoes? It's literally one of the best and integral ingredients you can make to neutralize that acidity and sourness of the tomatoes you are talking about. Plus it caramelizes it
Why wouldn't you put sugar in with tomatoes? It's literally one of the best and integral ingredients you can make to neutralize that acidity and sourness of the tomatoes you are talking about. Plus it caramelizes it
@@Checkmate1138 I've never had to put sugar in with Mediterranean tomatoes, they are just so sweet and delicious. Plus the Covid had me put on good 10 kgs that don't want to go away, so I'm sugar avoidant (with chocolate being considered as medication, so it doesn't count 😉).
@@asa_6110 Thank you very much for the suggestion, but I don't have shops that carry European foods nearby (believe me sliced and string cheese is the best they have in the 7/11). I've been dreaming of lasagna, but considering that they also don't use ovens here, I'm stuck with spaghetti that cook in 4 minutes.
Imo there's a difference between a pasta dish (mind you, i said dish, not pasta shape) and a sauce. Especially a mother sauce. Mother sauces are made to be like a blank canvas, kinda like a pizza dough. But if you say you're making spaghetti alla carbonara, there's one recipe. Sure, the method and the way you cook the ingredients can change, but the ingredients cannot. If you change the ingredients it's a egg based pasta dish. It's not carbonara anymore.
Its 3am here and im watching this
You hear garlic mushroom chili sizzling, I hear my ancestors crying
I feel that same chills down the spine when you get 100 tickets but for me with where I work it tends to be with just like 6 tickets to do it as I tend the only cook on staff working with a setup that is not made for more than like 2 maybe 3 at a time depends on the top. And when I say only cook on staff I mean if someone wants a salad it's me if they want a burger also me, if it's an egg dish and another item with a waffle guess what also me. Plating me like I do everything for a ticket start to finish. Fellow line cooks at like legit places tell me is that common or nah?
i fear we wouldn´t survive taking a shot every time someone says that it´s not carbonara
I will say as someone who makes "carbonara" often, I do tend to end up using bacon. I know its not traditional but I think it still tastes nice, scratches the same itch and I always have bacon.
You get both smoked and unsmoked bacon in UK unsmoked more popular
Brian u got me drunk at 9am.
def want too see you and Frenchie react to this one!!
The context of this video is important. This was a 10 minute challenge during lockdown. He says straight off what the authentic version is but this is his version with added ingredients the average person can get their hands on.
Than don't call it Carbonara, he made another dish and still called it the classic name. Cal it cream pasta or pasta with cream sauce or something and everything would be fine. I find it strange that under Jamie videos when he does change nearly everything about a dish, like in the butter chicken video, he gets shit on, but Gordon doing the same thing to a Western dish does not.
@@betaich Exactly! And Carbonara takes about the same time even less than his pasta recipe.
people before this video: oh gordon getting flamed
people after this video: *drunk*
😂
Great reaction, great pasta, NOT CARBONARA! 🤣
To me, the problem is the stuff he’s adding. You could maybe make an excuse for the substitutions, but garlic shouldn’t be anywhere NEAR carbonara.
EDIT: also, especially people in America have a weird idea of Italian food because most of the emigrees were from Sicily or Southern Italy. So there are ingredients we expect to see now in everything, like tomatoes and garlic, and we have no clue about regional food. I’m not going to bust on Italian-American food. Like Chinese-American food, it’s what you get when immigrants come over with nothing and open up a restaurant the locals will like. It’s not bad, but it is its own thing now, and not really “Italian.”
100%
Gordon goes fast because he is in Restaurant Mode.
This is video I waited you to react to for a long time! next should be gordon bolongnese
Mushrooms should be cooked until the water's gone. I agree with Chef Vincenzo!
You bringing up angry screaming chefs just reminds me of the 90's BBC comedy Chef! starring Lenny Henry. that personality was basically THE joke of the show.
lololllllllll!!!! this is hilarious! thank you for the reaction! Gordon Ramsey Lockdown Rainbow Pasta 🤣🤣🤣🤣🤣🤣🤣🤣🤣
Trained here, as a chef and a husband lol, Gordon can absolutely do a classic regular run of the mill Carbonara, but this is absolutely a take on or a play on words, it has a ghostly relative of the original.
You can definitely do a take or your idea of, and then you can do your recipe on something, like most Brunswick Stews are what 30 or 40 min to make, but I wanted something better, I absolutely have a Brunswick stew recipe and you can see and smell it's Brunswick, but my recipe it takes 3 days to make and it's absolutely the best Brunswick stew you'll ever have. But it's not the normal (lol no squirrels where harmed lol) quick recipe that's out there and yet at the end of the day it's a Brunswick. Whereas this, is not a carbonara, and people like Jack lol (cooking with Jack) wouldn't know the difference because he'd trust the world famous Chef, but I agree, it's not a carbonara some of the technique and idea is there or in a distance behind it, and I bet that would be good. Also Gordon is French and Italian trained so I know he could absolutely make the classic dish. I'm sure if he saw this he'd tell us all to F off through a laugh for F sake we'd also hear. He has come far enough to play with food. Now with that said from all the testing I've seen done the Hexclad cookware he backs up and has his name on, is garbage, in fact find the video of him cooking a hamburger, he looks worried it's going to stick even though he pretty much keeps the patty moving but uses so much oil and butter. And when he does flip it it's like he questions the decision and checks it out and flips it over you can see that the patty has unevenly been cooked, grey in the center and nearly burnt on the edges. Check it out it's nuts. But there are people who trust and look up to him and that cookware is so expensive and it's garbage and a really bad choice for reg home or beginning cooks who would of course say well if it's what Gordon uses...seems like he took the money and ran which I hope not, anyway said my peace. I respect all the chefs shown in this video. Thanks for reading.
9:28 There are 5 mother sauces AFAIK. I believe they are hollandaise , tomato sauce, béchamel, espagnole velouté.
Just as not all Asian dishes require soy sauce, not all Italian dishes require garlic
For real
How wrong is it that it's pretty early in the morning and I went with the "Every time I say..." game LOL
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You should check out Alex the french cook's series on mother sauces. There is a surprise and twist ending.
@@vagabondwastrel2361 Yes, absolutely. I'm surprised Vincenzo hasn't already
8 mins of you talking to sell crap and and you tag your own comment. How stupid. Like a band wearing there own shirts live. Lame ass chef you are
It hurts my heart that guanciale isn't really available in New Zealand. I want a traditional carbonara, but the closest I can get to guanciale (in a stupidmarket) is thick cut bacon. Devastating!
Vincenzo is one of those dudes like Cowboy Kent, just good vibes 99% of the time in general. Until your someone of Gordon Ramsay's caliber just destrooooy carbonara lmao
My grandparents came here from southern Italy. My nona would lose her shit if this was made infront of her
you did it you finally did it
Fab reaction loving all your videos . Just to clarify though....did you say this is not carbonara?
In today's episode: Chef Brian Tsao makes his subscribers pass out from drinking too much lmao
For me it's a home style pasta 🍝 minus the fancy carbonara which kinda looks good
What Gordon needs is someone who can hold that phone horizontal and a microphone so it's easier to hear him.
I once tried to make Carbonara, it turned out exactly like this, except I didnt follow this recipe. Even I knew it was not carbonara at the time.
8:26 yeah I've seen a mushroom burger like this...
But when is the not your typical chef making his own carbonara!
I think the argument against using cream/creme fraiche whatever in a dish like carbonara is that it makes it bland. It kills the taste. Now up to some point you've gotta think: we all love italian dishes and it's kindof a shame to disregard the very things that made us love them. E.g. using garlic i stead of a cured meat like guanciale or even pancetta wich flavours the dish with it's spices. Now the Itaians might take this too far with their pride and hardline stances but at the samen time (at least i feel) it's a shame when we move too far away (and forget about) what made us love carbonara in the first place and move away from it by adding unnecessary elements like cream and garlic. It's a basic dish and i think it shines best on it's own...
24:53 use that 30 seconds to cover the dish with black pepper! Carbonara needs lots of pepper!
Obviously I'd defer to anyone who has actually worked with the man, but from my understanding, the aggressive version of Gordon Ramsey was almost all just an act for American audiences. I got the impression that he really took good care of his own staff. He could be incredibly sweet on Kitchen Nightmares - even in the American one you can tell that the production of the show hyper-emphasizes the aggression and drama but in reality he genuinely put tons of effort into getting to know the people and trying his damnedest to help them and sympathize with them.
If you haven't already, maybe you should react to "The Pasta Queen" (Short videos), because they are JUST,.... GORGEOUS!!! (right after her motto
I love her videos🥰🥰 I'm working in a Chinese restaurant but in my 20's I trained in a Italian kitchen and her videos are amazing. It really takes me back to watching the owners mother. First time I ever made homemade pasta.
take a shot whenever i say its not carbonara "tries to give audience alcohol poisoning"
When you explained how it is to serve 200 people at the same time I really don't understand why you would want to work in such an environment?
I worked at MacDonalds for less than a year and never again!
Chef Brian calling out over bacon xD he is definitely a American now lol. All jokes aside I think people act different when not on the tv because you have to add some tension to get people to watch I remember watching some of Gordon's shows on tv and seeing how he act's I'm sure that stressed him out just as much as the people he was yelling at lol.
Vincenzo and his reactions to Gordon’s perfect pasta and his bolognese vid were well I guess I can say did not go well. 👍
Sometimes it comes down to do you want it fast or do you want it good
Glad I played the shot game AFTER editing this video - dayumn
It's not Carbonara... It's not Carbonara... It's not Carbonara...
I am drunk af now. Thanks Brian!
Gordon took that Carbonara out of Jamie Oliveoils cookbook for sure, it's not Carbonara at all.
I watch a lot of UK tv and some of the Kitchen Nightmare episodes had extra words bleeped when shown by American networks. Words that were not swearing, to make him seem more sweary
On the salt thing: I don't know the history of it, but when I accidentally spill salt, I always throw some over my left shoulder. It's one of the few superstitions I've had since forever. Maybe it's similar to what Vincenzo is talking about here. Salt is sacred to some cultures, so I can see why Gordon throwing it at the camera could be shocking.
What a wastful tradition. I think it's disrespectful to your ingredients and your privilege to have salt so readily available. It's like wasting food.
@@Checkmate1138 I think you misunderstand. I don't throw new salt, I throw some of the already spilled salt. I don't waste more than was already wasted on accident. I think it was originally to ward off the evil spirits that made you spill the salt in the first place or something like that. There's nothing particularly wasteful about it.
@@magdolyn Don't feed the SJW troll.
Total nonsense. Salt is the most widely available condiment in the world, and Vincenzo also got it wrong, Gordon was just throwing something at his daughter for fun, nothing to do with anything else, I'm sure.
@@mariadocarmosobreira8323 Vincenzo got nothing wrong. I'm sure Gordon meant it in good fun, that much is clear, but Vincenzo is absolutely right that there are many superstitions in this world that revolve around salt. I'm not Italian, so I can't speak to how many Italians have salt superstitions, or what their superstitions entail, but I have learned to always throw a pinch of accidentally spilled salt over my left shoulder, and never act carelessly with it.
I admit that it's a superstition that makes zero sense with the modern culture and scientific reasoning, but it's still there and real to me. I can 100% understand where Vincenzo is coming from.