Aglio e olio: Italian chefs' reactions to the most popular videos worldwide!
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- Опубликовано: 4 июл 2018
- After the reactions of the Roman chefs to the most watched videos on carbonara, in the second episode of this series, we were in Naples to play and to reflect on the simplest Italian pasta: spaghetti garlic and oil. Discover the answers and the many insights of three Neapolitan chefs grappling with the most clicked recipes.
"Spaghetti Aglio E Olio" by Donal Skehan 0:38
"Garlic Spaghetti" by Food Wishes 3:07
"Aglio e Olio from "Chef"" by Binging with Babish 5:05
"Spaghetti Aglio e Olio" by Laura in Kitchen 7:18
"Como fazer maccarao alho e oleo" by Ana Maria Brogui 10:03 
Хобби
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Carmela Abbate, Salvatore Bianco e Marianna Vitale show their Aglio e Olio recipes here: ruclips.net/video/oF_G2a8xsa8/видео.html
Part 3.....Pesto videos,you know there are some treasonous versions of this....i would also love to see them react to Gennaro Contaldo...he is my go to guy for anything Italian...i can't tell you how many time i've made this
ruclips.net/video/ChzUN_RvMeY/видео.html
More videos like this please! If you like doing them of course :)
In napoletana maniera... M'hann fat avutà o stommaco
Voi 3 dovresti andare Al Circo... Non parlare di Cucina
Ma come vi permettete di dire col limone partiamo male, se poi in una delle vostre ricette dell'aglio e olio ci mettete LA MAIONESE. Un po' di rispetto per piacere.
Babish quickly becoming a regular in getting criticized by italians lmfao
The Fifth Well....even without him Italians will find a way to get pissed off.
I’m Italian and I’m pretty angry at them. Many people I know put cheese on Aglio e Olio for example and Babish was just using a recipe from a film.
Not every Italian is like those chefs, luckily lol
io invece sono incazzato con questi pseudi chef che spacciano ricette per lo piu americane , come autentiche italiane....
stefano passa ma ti droghi o sei serio? Ti prego, non venirmi a raccontare della bufala della carbonara come ricetta americana della seconda guerra perché faresti una figura di merda atroce.
concordo in pieno.......
sua maestà la CARBONARA è italianissima....
comunque c'è l'ho con questi italoamericani che spacciano ricette americane per italiane veraci..
This video is Okay, but bring back the 3 man who roasted the crap out of Jamie Oliver and Laura Vitale.
franco yes! I like the three, they roasted the heck out of Erwann Heusaff as well.
Yeah and that Mr. Anderson-voiced youtube chef Babish :lol
What’s the video titled?
*the 3 men
nah, these actually make good critic
The thing about these famous RUclips recipe videos is that they always cater to the masses. Very rarely non-Italians can accept the simplicity of most authentic Italian food. Serve an authentic Aglio E Olio dish to your typical non Italian diner they'll be like "WTF this pasta has only oil and garlic in it?" some of my friends went to Italy and ordered a Caprese Salad and they thought they were ripped off because the salad is only Mozarella, Tomatoes, and Basil. Most eaters always have this subconsciousness where "more is always better", but that thing really doesn't apply to real Italian food.
Exactly
You can see that clearly with authentic neopalitan pizza vs New York/ chain pizza joints too.
kyrios0307
this is so true!
Greetings from Italy!
Ya, you totally got the point. Most of italian recepies are very simple (for the number of ingredients) and they are based on the quality of the product and the best execution as possible. Most of them comes from the traditions of the poor families who had not access to a large number of ingredients, but they still managed to find solutions to have a tasty and healty meal.
That's totally true. Italian cuisine enhances the quality of the food, not the quantity!
Anglos have to mess with things, they are all ocd.
Italy: It is impossible to cook badly a dish that has only three ingredients
America: YOU UNDERSTIMATE MY POWER!!!
hugging on this comment to point out how bad and pretentious this 2 chefs where at making the same dish they critique here, it makes you love Carmela even more, that sweet lady knows his craft.
I find that dishes with fewer ingredients are harder to cook. there's less room for error
Grande. Mi hai fatto ridere. Grazie.
@@AnthonyMazzarella I agree. You also need those ingredients to be top quality. If your garlic is too weak then you need to slice a ton of it. If your olive oil is not the best, you will feel it while eating.
DON'T TRY IT
I love that she said "again? this is evil" when Donal added more cheese 😂😂
no cheese in this pasta...NO CHEESE!!!
That guy is a joke lol
LMAO why would he add grated cheese and then grate more of the same cheese?
Amei as críticas e o vídeo, muito obrigado por terem me escolhido para essa análise! :))) ||||| Ho amato le recensioni e il video, grazie mille per avermi scelto per questa recensione! :)))
Vi seu stories e já corri aqui pra olhar. hehehehe.
Só eu não consegui ativar a legenda...🙁
Tbm não conseguir colocar a legenda em Português
Acabei de assistir ... a comida italiana se não è feita como è, não se pode dizer que è italiana . Moro a mais de 15 anos aqui e qdo vou ao Brasil e como pizza ou macarrão è muito diferente. Já me acostumei com a comida daqui .... a comida a Napoli è ainda melhor ... Un abbraccio e tanto successo 🇧🇷🇮🇹🇮🇹 Ps: não se lava o macarrão ( pra não lavar use macarrão de origem italiana tipo Barilla ou De Cecco)
Também não consegui colocar a legenda em português
To be honest, it's not fair to babish. He's just reproducing the movie version.
It's also not fair to Laura. She says "I add pine nuts because my grandma did as well" and they just ignored that part when they criticized her
Even if it was fair they'd still suck at cooking. You don't just blindly do stuff in the kitchen cause you've seen it in some movie, that's not how you're supposed yo approach cooking, in the kitchen either you know what you're doing, you learn it from someone who does, or you don't, and they clearly don't.
Doctor Dex his whole channel is based on trying to recreate dishes from movies, he can cook, he just likes seeing dishes from movies/tv shows come to life
Edit: and sometimes those dishes are completely untraditional
@@doctordex272 That's the most narrow minded view I've ever heard! Food is about exploring new things, otherwise a hamburger would still be a piece of meat that sat a couple of hours under some Mongolian's horse saddle. In Sweden we have about half an infinity of ways to cook Swedish meatballs.
@@euro__ I doubt they even showed the whole thing in the movie. If they did, why would he then reproduce it? I think it's time for people to stop sucking up to that pseudo-cook.
Panel: It's bad to add salt directly on the top of plated pasta.
Last guy: let's add some salt into the frying oil.
Jesus
😂😂😂😂😂
This isn't fair to Babish, he makes the recipe as they would have in the TV show or movie he's reviewing.
Jon Favreau does indeed squeeze a lemon in the movie, so this isn't really fair. Aglio e olio shouldn't have a lemon in, but it's Babish's job to recreate what's in films (or make it better)
But his rendition of Aglio e Olio is literally a recreation of what he saw in the movie. You're the idiot here.
The acid element is modern addition here and also an improvement on the original unless you have a simple palate.
Candace Cuthbert They’re criticizing the way he makes it, not him as a person. I don’t see the problem.
weaselsdawg It doesn't look like they realize this isn't his rendition of the dish, rather it's his recreation of the dish made from the TV show or movie he is focusing on.
Just came back from Naples, and I have aglio e olio for 3 days straight, one of the best dish on Earth. The simplicity is unsurpassable.
Babish gets roasted every time. Haha.
MmMmGood because these people don't know what he's about.
Yeah, he's making foods from the shows, not making the food traditionally, so no its not very fair on Andrew
It is fair because at no point does Babbish says it's bad to cook lemon juice. He probably doesn't even know about that mistake. Ultimately that's the issue, nothing else.
Nicolas Bertin Like he said before in one of his episodes: he's not there to complain, he's there to recreate.
Exactly my point : recreate. He's not here to copy something that's not good. Many times on a recipe he tweaked it because he recognized a flaw. The problem here is that he didn't recognize that flaw so he made a mistake, and those Italian chefs were right to point it out. Babish says it himself, he's not a pro. His "basics with Babish" recipes lack a lot of skill, he uses bad ingredients like garlic powder or onion powder, and sometimes executes the recipes poorly. When you have several million subscribers, most of them assuming what you cook is good, that's not acceptable. I don't mind him making mistakes, but I'm disturbed by the fact that he passes for a good cook by creating the basics with Babish. He doesn't have basics, that's the issue. He shouldn't try and teach people to cook when he has amateur knowledge at best.
6:40 "la manina.. e vvualà... Caro signore chest nonné aglij e olio" 😂 fantastica
More of these please! I need to know of more Italian dishes that I've been getting wrong!
Many think they can do Italian dishes. But the thing is that Italian cuisine is simple, yet sophisticated in the same time. Italians are very pedantic, just like the French, they really care about quality.
josiah566 yeah, everything not done by an Italian is wrong. Hell would I not get surprised if an Italian bitches about the way I drink water.
that's not true, in Japan i had good spaghetti. the problem come when italian recipes (which often have a poor origin) come in the hand to people who think that if the given things are good more ones will be extraordinary.
You want real fun , get three Indians and have them review Biryani recipes !!
to make it more interesting, add three more pakistanis and let them have a fun time arguing which religion is better
This is an italian channel so it’s better to recommend it to a indian cuisine channel, and also italians gets very angry when other countries change their recipes
As an Italian,i love Indian cuisine also. Hope for a video with Indians chef
Akhmad Fadli || Indian and Pakistani aren’t religions though 😂😂😂
Briyani takes like 3 hours to make. That video is gonna take a while
Yaaaaas! Been waiting for a sequel to the carbonara video forever! These videos are gold! Gave me a good laugh. We want more of those per favore!
franco same
the italians get mad AF
Glad to see a Lebanese in the comments
Bala le3eb nzal saker l tari2
I see several comments which say thinghs like:
"italians get mad if someone change the recipes"
"italians don't like innovations"
Let's go straight to the point: things like burning the garlic, adding salt at the end or a bunch of grounded cheese are not innovation or variations but just mistakes.
Guido Santoni why is it a mistake to add cheese? That’s like saying it is a mistake to salt your food. Siamo troppo rigidi. E devo dire che a ME piace un po’ di formaggio sopra! Ed in più ho visto mettere formaggio tantissimi chef italiani. Vai a cercare la ricetta aglio olio da Cookaround per esempio. Aggiunge anche del pan grattato!
formaggio e pan grattato si mettono a discrezione del singolo.
per questo in italia abbiamo la formaggera a tavola.
pensa all'hamburger, se ci metti il formaggio diventa un cheeseburgher che è buono, ottimo ma è già un'altra cosa.
allo stesso modo, se fai aglio e olio devi usare solo questi due ingredienti altrimenti fai una cosa diversa.
ora tu probabilmente penserai "ma perchè questo ci tiene così tanto?".
ci tengo perché perché aglio e olio non è solo un modo di condire la pasta ma costituisce anche la base per un'infinità di altri sughi quindi fare una pasta aglio e olio come si deve significa poter fare bene tantissime altre preparazioni.
Well if italians do not like innovation this is their problem.. the rest are free to do whatever they want.
A me il formaggio piace...che problemi ci sono in questo
well most people that have no idea how to prepare italian dishes OR change things is most likely because they NEVER had the original in the first place..
So even thought they are mistakes , they don't "seems" like huge for foreigner. But for us italian all the taste is in the right steps.
@@minaminaccia6356 il discorso è che nessuno ti vieta di farci le varianti..ma se si chiama aglio olio e peperoncino non so cosa ci vuoi mettere in più...e poi non la chiami aglio olio e peperoncino ma variante dell'aglio olio e peperoncino
The chef in the middle is making this video so entertaining, burned garlic comment to Laura was gold 😂 Also I love these videos because they really show what NOT TO do. Because we use these videos to try to cook these recipes. I used to make Laura's carbonara all the time and now I know how to cook better thanks to the previous video. Although these are meant to be commentaries it's also tips and tricks as well like family recipes. Thank you guys❤️
1. Donal Skehan did put pasta water in the pan. It was off camera. 2. Chef John did not put cold water into the pan. He said, "...pasta water." 3. Laura Vitale did say the pine nuts was optional. It was her grandmother's version.
khairulnisaR Laura vitale deep fried garlic and pine nuts in a huge amount of oil, rather sure her grandmother never did it. It's a easy recipe, just keep it easy
But in whole honesty you have to admit that by putting that "pasta water" in the pan chef john did lower the temp of the oil... this is what they ment, something was amis with the reserved water
They are all still wrong.....
you are right, that doesn't take out the thing that whoever watch this video, if they don't know english, will do a crap version of aglio e olio.
When you make a video tutorial you keep to the "rules" "recipe" Otherwise if you want to modify it, give it your own personal name and nobody will ever complain .
they all add cheese and its still wrong as hell, same for the vegetables and pine nuts.. and do this weird thing of adding salt on the pasta in the end, when you want the pasta to be a bit more salty you just add it in the water you boil the pasta into, because its so simple it will penetrate the pasta in a very more homogenous way, also the ingredients its in the name its so simple oil and garlic (and chili pepper)... adding anything else is wrong since the idea of the pasta is to be done with the only things that in an italian cuisine are always present, even when you're coming back from vacations and there is nothing in the fridge and the super markets are still closed in the mid of august (most classic moment i've eaten aglio and olio in my life xD), you got a pack of pasta and oil, garlic and pepper, nothing else. we are very strict on it cause the point of this pasta is basically to have 2 main characters which are garlic and the hot side of the red pepper, and to not have to go out of home to buy more ingredients, we don't put anything over it even if we could cause thats not the point of it. its not meant to be an heavy dish and tbh its hardly a thing i would order in a restaurant even if i'm p sure that its a recipe that every good italian chef knows cause, well, you never know someone might have the idea of asking it and you can't say you can't do that because as i said... these things are in every italian cuisine, it's a recipe that you can't refuse to do in a restaurant if you serve anything pasta related even if its not in menu, it's like refusing to serve bread and when people asks for bread he means a precise thing, not a cracker nor a toast, hence why we're so strict on the meaning of aglio and olio and peperoncino haha
There should really be an English translator sitting with the chefs. The language barrier is making it really easy for a lot of things to get misinterpreted, such as Chef John adding “cold water” to the pan, when in reality he put reserved pasta water like you’d expect and he even says as much in his video.
chef john sucks balls!!! never take advice from american people regarding food.
I actually agree
well, to be fair, if we are talking about barbecue we can learn a lot from americans.
Specifically smoking and low and slow BBQ like in the Southern US.
actually... if you like champagne, please learn french to buy it. if you like italian dishes... please learn italian to (rightly) prepare them...
Love Italy. Love Italians. Love this series of videos!
lol they should keep doing these italians react. comedy gold. salt is the new garlic hahaha
Continuate sta serie perchè è favolosa! Ma poi son convinti di brutto
I love everything about this video, having spent a week perfecting my Aglio e olio much respect for these chefs!!!
You should show the chefs making their versions at the end
always the same comment
ruclips.net/video/oF_G2a8xsa8/видео.html
This is a really amazing series, would love to see more.
I love these videos, keep them coming!
I love this series .. it aids my procrastination well
Video grandioso. Siete fantastici! Soprattutto la vostra diplomazia nel descrivere i disastri fatti da questi videocuochi. 🙂
Everybody always hates Babish but Babish doesn’t claim it’s accurate, it’s what movies shows.
thomas h
Yeah and that is pissing me off!
Polymitaer why? He doesn’t claim to be a chef or recipe channel.
thomas h
You missunderstood me :)
It pisses me off, that this video creator is lining up babish with chefs/ recepie cooks
I personally didn't like the addition of the lemon but that's cuz I'm a terrible chef and I didn't let the pasta water an oil emulsify. Despite that, the combo of lemon and olive oil always reminds me of fried fish which I'm not the biggest fan of but that's just me. I still would take a bullet for Andrew
Awesome! Been waiting for this...
You could really tell the lady on the right was getting sick of the old lady by the end.
I don't think so. Maybe it's just that Italians have a different social sense but she didn't seemed pissed to me at all.
I agree. They almost had an argument with the pine nuts, and the editors cut it off.
She seems more forgiving than the lady in the middle
She is not sick of her, it's just how we look at people while they speak, we are focused on their words. Besides she was still perplexed by the video.
I like the Vitale lady too. I think this is the first time I've seen an Italian chef who is more open-minded and more accepting about other versions of Italian food.
In Andrew/Babish's defense, he was recreating the pasta made in the movie, *Chef*, so the recipe was more based from what Jon Favreau's consultant had him do.
So you’re saying *Chef* got it wrong as well.
NOT ANOTHER COOKING SHOW is the only youtube channel that does italian recipes the proper way, besides this one ofc
I find it fascinating how the littlest things make the biggest differences in this dish, like the inclusions of lemon, pine nuts, and parmesan cheese, as well as a slightly different kind of pasta, and especially something like when/where to add salt. Just goes to show how much of an art cooking really is!
Every episode, guaranteed Laura Vitale and ‘Binging with Babish’ get completely ripped apart 😂😂😂😂😂
Dimmelo sottovoce... PINOLI FRITTI ❤
pinoli frittiiiiiiiiiiiiiih...
This is such an upgrade compared to other channels. You keep it up. Lmao
I love watching these videos.
I fell in love with chef Marianna. She's such a peacemaker.
Lol of course there would be an Internet Italian Food Police series
I love the concept of this video. How about doing an additional one, where you cook the dishes just as in the videos and give your opinion on how it actually tastes? I think that would be awesome
I don't think they would physically be able to bring themselves to such atrocities
I found this video much more informative than the others :)
I like how its so simple yet they can mess it up😂
only came here for Babish and Chef John dont care about the others
Same. I think Chef John made adjusted recipes from his older ones (the one in the video above seems like it's more than five years ago) and the Babish is based from Chef. He was just recreating it, and if they ever have issues with the lemon it's the recipe of the chef Jon Favreau consulted.
Anjelica Parana Well then Babish, Jon Favreau and the chef he consulted were wrong in calling it Aglio olio. The recipe for Aglio olio is simple, easy and quick. As long the ingredients are right you can do whatever you want but there should be no lemon, cheese, pinoli, etc. Adding Peperoncino is a variant but this is just another dish at this point. Probably good but another dish nonetheless.
that's because you're tool
powerWolves Did that make you feel good?
CFCninja He's a professional chef, you know.
I've made Chef John's version and that stuff will make you slap everyone in the room. Get 2 Italians in the same room and they will argue about the traditional way to make this and other dishes. I've seen it firsthand. Live your life and do whatever you want in your own kitchen.
Claudia Walters I made it for my friends too and they loved it. I think food is about experimenting. Your kitchen, your call.
You fail. Two italians can't argue more with spaghetti aglio and olio. It is just these two ingredients and maybe some peperoncino. Point.
In the video there are three Italians not simply two and they are sharing the same position without debating neither arguing.
idontlikebadjokes Experiments come to an end when you are exceeding.
For example do you believe that we Italians never tried to put Pineapples on pizza in the past? Sure we tried and we found digesting pineapples with pizza dough made fermentation and acid into stomach, thus causing bad digesting or even tummyaches.
So then bye bye Hawaiian Pizza in Italy.
And this is only one single example of how how much abused is Italian cuisine in the world.
Raffaele Irlanda I see your point but to me food is all about experimenting and personal preferences. To each their own. For example in my culture we cringed when we see others put mustard or chocolate to make curry but if it works for them for the flavour then go ahead. My own granny and mum told me when they taught me to cook... There's no right or wrong way of cooking. If you like your pizza with pineapple, that's good. If hate it, then that's good also.
idontlikebadjokes Well if you have stomach folded with iron and you digest without problem the acid mix caused by pineapples + pizza dough + mozzarella milk + tomato sauce then you are free to make any experiment and free to put pineapple on pizza.
Sure judging what foreigners eat here when visiting Italy you made too much often very dangerous mish-mashes with your food: Gor example I saw very often Germans to drink cappuccino when eating seafood, or pizza or spaghetti sure I believe that in many nations there is a food culture based only to saturate sense of taste but none of you has the idea of what happens in your stomach after this "Tour de Force".
As being the first nation in the world who used tomato for the first time we Italians learned very quickly that the very few milk pouring from mozzarella caused not many problems when digesting with tomato sauce, but a big quantity of white milk drunk with pizza or pasta and mainly with tomato sauce causes stomach problems and flatulence (side effects are enhanced when drinking the coffee and chocolate present in cappuccino)...
Also we Italians disapprove the abuse of drinking milk made by Americans. You can drink safely milk over one hamburger or two but it is unsafe to drink milk over a shrimp salad or eating roasted crabs.
It is clear that many peoples developed a very unsafe culture of food.
Strict rules of Italian cuisine are very few and consist basically in avoiding mixing food that may cause stomachaches, flatulence, intestinal problems.
1) Do not put sour or acid liquids into tomato sauce when cooking it. Lemon juice will prevent sauce from cooking.
If you put tomato sauce on pasta with seafood you may cook the seafood with lemon juice and tomato sauce apart, then you can mix the two foods.
2) Do not put any alchool when cooking tomato sauce.
The base of any Italian food is soffritto. You put in the pot olive oil, onions, minced parsley (and garlic and/or any kind of minced meat depending from your taste) and you make it fry for some minutes before adding any other ingredients, such as beans, peas, tomatoes, etcetera.
At this point you may add any alchool into soffritto, wine, vodka, champagne... But you must be sure it evaporates before adding the remaining ingredients and start cooking sauce, soup or minestrone.
3) Do not put milk when cooking tomato sauce. It will result into unedible mish-mash.
4) Do not put milk when cookig poultry, not even cheese.
Chicken Parmesan is absolutely NO-NO of any smart Italian accultured to food.
It is not a matter of being yuck or betray tradition. Tradition has been created to prevent you from eating such a timebomb.
4) Do not drink or cook milk and cheese with fish or seafood. It will cause you bad acid digestion. Some cuisines abroad use yoghurt when cooking fish. It is acceptable.
The only exception known in italian cuisine to this strict role is Cozze Impanate (Gratin Mussels).
Some chefs put a veil of Parmesan Cheese over mussels.
Some others uses Pecorino Cheese instead of Breadcrumbs, but EHI! If you decided to eat Cozze Impanate it just means that you that precise day have already planned to enjoy yourself rooting like a pig and you are free to do yourself such this evil deliberately. 😎😈😘🤗🤣
5) There are some other rules but in this precise moment I'm very tired continuing typing with cell-phone. Hope you all will forgive me. 😀😘
More of these please :D
I love your faces on the laura Vitale segment :-)
I want to see the middle lady make it. Sad to see them tear apart babish though :/ they didn’t realize he was making the recipe from the movie doing it as John favreau
Spaghetti aglio, olio e peperoncino: 3 ricette di Marianna Vitale, Salvatore Bianco, Carmela Abbate ruclips.net/video/oF_G2a8xsa8/видео.html
Still, not the right way.
KOilithya They don't really care :/
KOilithya they did know Salvatore even mentions it in the video 😂😂😂
Quella che ci ha messo i pinoli mi ha ucciso.
I am a French-Canadian and I love your cooking channel. Nice to have actual Italians showing us real original recipes from Italy.
I would like to point out that all videos made by Babish will never actually be true to traditional since all he does is recreate recipes from movies and use the same ingreidents the movie characters used. In this , he is recreating the recipe of Jon Favreau's character in the movie "Chef".
figata questo video :))
il ragazzo mi fa morire dal ridere, la signora è la saggia dei tre, trova tutte le magagne e le cose sbagliate, e l'altra è perspicace e capisce anche meglio i video, immagino sapendo un po' la lingua, che squadra 👍😁
They should react to Not Another Cooking Show’s recipe too!!
I've adopted chef Johns spaguetti aglio e olio recipe for life !!!!!! Everyone in my family loves it !!!!!!!!!! Lol e... SALVE ANA MARIA BROGUI !!!!!!!!! RS
I thought they were being nice the first few minutes, and then came 10:50 LOL fantastic reaction from grandma!
Maybe show us in the end how the Italian chefs would do it.
Here you can find the three chefs recipes ruclips.net/video/oF_G2a8xsa8/видео.html
Italia Squisita Oh, my bad. Thank you for the reply :)
i totally agree, im italian, and even though i agree with them.
When you talk about "how to do" something, you should show it, so that people can SEE those mistakes in the video you criticized.
I'd like to see a famous Italian chef prepare a classic dish for a group of Italians. The secret twist being that the tasters are under the impression that an American or Englishman prepared it. I'd wager they all say it's shit and prepared poorly. Then reveal it's one of Italy's most respected chefs and watch them eat crow. That will get a million hits guaranteed.
Bella sta serie continuatela, ho già visto tutte le altre
These videos are pretty cool. Interesting to know how to cook this stuff the authentic way even most recipes are subjective to taste and region. Very informative but I'll admit I do come for the roasting
Ha! It’s fun to see these Italian chefs roasting Chef John and Babish.
Jonas Lundholm: What happened to Chef Johns voice? Was that him, didn't sound like him.
Old video is all :)
maryrose He was sick during that episode, he said so in the video.
Thank you! I love this series of yours! I love Italian food/cuisine through the limited variety offered here, in Vietnam. And I especially love pasta, and especially love making them myself. I can affirm that home-cooked food are the best. However, I have been struggling from time to time to find what Italian actually make and how they make their dishes (maybe in the future, if I want to go deep into Italian cuisine learning, I'd love to know the "why" and the history too). Because in most restaurants and English-written recipes (online or offline) are ALWAYS INTERPRETATIONS not something authentic, original and local. A very easy example is Carbonara. Of course, I believe in the freedom of expressions. At the same time, I believe we MUST RESPECT the sources and origins of things. So whenever I see "cream pasta" at a restaurant or on a recipe, I just shake my head. (And badly-made pasta is just as terrible as badly-named/misleading-named pasta.)
And I agree with chef Marianna here that some of the simplest can be the most difficult. So I am committed to keep learning myself.
Again, thank you so much with these videos (with subtitles) of how you make certain dishes and how certain dishes should be made/interpreted (I love how some of the chefs just be very frank in saying: I am going to put this and that in as my interpretations and I hope you don't mind. So nice to hear those honest comment!)
I'm an Italian guy and I would like to give you the recipe and the steps to make garlic and oil:
Ingredients: a clove of garlic, (only one, at most two) oil, chilli pepper and spaghetti
Procedure:
Put the oil in a pan (just enough to cover the bottom of the pan), heat the oil a little (on a low heat) and put in a clove of garlic (whole, so that once the seasoning is finished you can remove it, if you want) and chopped chilli (depending on how spicy it is). Be careful though, the garlic and chilli pepper must not burn, they must only take on a slightly golden color and give flavor to the oil, after which you must immediately turn off the stove.
In a saucepan, heat the water with the salt. When the water boils, throw in the spaghetti (don't let them cook too much, always take them out of the water one/two minutes before the time recommended on the package) and then put them in the pan where there is oil, turn them to season them well and they are ready (no parmesan)
First guy went from smart to lost in almost one breath 😂
Chef John from Foodwishes didn't make a traditional recipe here but he does have really awesome recipes. My bf and I have tried a few and they all turned out great
Maybe you should stop showing Babish clips to the chefs. He is only reproducing recipes from tv shows and movies as they are featured there.
That is what I was thinking
He put salt on finished pasta, that's a really bad mistakes despite the fact that he want to reproduce film's dishes.
It's for them sweet sweet Babish views,man.
Grumpy Doctor it should be about views of relevant videos first.
Well, Laura Vitale has stated in her recipe that pine nuts are optional she just likes to add them because her grandmother cooks it that way, and also it adds variety to the dish. I've used her recipe so many times where my garlic looks "brunt" and it was super delicious.
Well, the next time try to fry a little less the garlic and not to add pine nuts.
;)
it can be good, but still not the "way to do it"
If you want to add a ingredient, don't sell your video as "aglio e olio" ^^
write "Aglio olio and fried pine nuts"
And you will see people will not tell you "that's not how you make aglio e olio" because its a personal modification.
Also as i wrote in other comments, saying it it doesn't help at all.
Many people don't understand english and might end up thinking "ah that's how you do it?" and its wrong.
but I really doubt her grandmother deep fried the pine nuts, I can see roasting them and adding them to the final product but just submerging them in oil like this..
so how do you make it properly?
You should add a clip of them cooking at the end
Fatene altri con la Amatriciana o altri piatti tipici italiani!
Ho visto fare l’amatriciana con degli scarti di vari salumi tagliati a cubetti, venduto come speciale del giorno
è vero che non c'è una ricetta e che ognuno è libero di metterci quello che gli pare. Però sbagliare questa ricetta è un pò ridicolo visto che nel nome hai già tutti gli ingredienti. Però ognugno ha i suoi gusti...strani ma so gusti l'unico che ci è andato vicino è il brasiliano..ma è caduto sulla pasta ç_ç...poi una domanda voi l'aglio lo tagliate?No perchè a casa mia si metteva lo spicchio e poi si scansava.per me doveva solo dare sapore non uccidere i vampiri con un'alitata
Kiera0989 lí credo che dipenda dal gusto personale o regionale. Tipo qui in Piemonte si abbonda con l'aglio perché tradizionalmente ne mangiamo a quintali (insomma, la merenda tipica é la soma d'aj, ossia aglio crudo schiacciato sul pane caldo).
PhilosopHer si ma sempre quei 4 ingredienti metti.. Non ci metti il formaggio.. Poi abbondi di aglio o di peperoncino è a gusto ma non ci metti la cipolla
Kiera0989 ovviamente mi riferivo all'uso dell'aglio intero o tagliato a lamelle. Io metto letteralmente solo aglio, olio e peperoncino (sono una di quelle brutte persone che adora ruttare fiamme, lo so).
A casa mia piaccino i sapori forti quindi ci si metteva parecchio aglio tagliato fino e una buona quantità di peperoncino piccante.
Infatti, l'unica variante che secondo me ci potrebbe stare è il prezzemolo. Il formaggio uno se lo aggiunge nel suo piatto (se lo vuole)
Hi from Malaysia! I love this vid! It made me realised that aglio e olio should be simple! Hehe
2 ingredients!And they all fucked up!
Rule of thumb: as an Italian living in the States, when I make an Italian dish I only take recipes from Giallozafferano or more experimental versions with Italian Squisita. For American recipes, Chef John is the absolute best, and Laura is a close second. Just know your sources people, for cooking, for news, for everything.
Babish was a bit unfair. He just recreating movie dishes.
Beccato a Bucarest. Un piatto di aglio e olio con pomodoro (!) e parmigiano. Almeno gli ho lasciato due stelle su TripAdvisor.
I can’t help laughing at the pained frowns on the Italian chef’s faces as they look at something that look like cat food mixed with pasta 😂
I like my garlic toasted as Laura Vitale did. All do not have the same sense of taste. I once had it out with an Italian chef online who said Macaroni and Cheese was not an Italian dish and nobody Italian ever made it...well, my family always did, just white sauce and cheese, etc. like we all do, and that recipe went back five generations. It came from where? Italy! Enough with this they did it wrong, they added the wrong things, etc. I like it when I'm presented pale garlic in this dish but I LOVE it when it's toasted AND with pine nuts (or slivered almonds, too). Why insist on pitting one against the other?
what you say is wrong lol.
You can personally change dish the way you want , that's your own buisness.
But when you make a video and call it "pasta aglio e olio" you do it right , or be ready to get roasted by italian/any chef that know what he/shes doing.
being born outside italy already put you in a position in which you can't understand the concept of "food culture"
Things in italy are good exactly because , there is not messing up with them.
And again.. when you're in your home with your family you can cook the way you want. It would be super rude to judge what you eat and how you cook it for yourself.
But if you make a video.. that's a different story man.
Wtf binging with babish is recreating that pasta. He tried to make it as similar as the movie called "chef" wtf.
Yeah bro, the chefs also know this. At 6:54 he says "... Even if it's in a film the salt at the end is wrong, cause it won't melt".
funny seeing the brasilian guy he is more of a crazy food guy , he once made fried chicken out of doritos
joao sturza Well it makes sense then. His was the weirdest one lol. Pinoli frying girl, close second.
Fried chicken outta doritos, I'm interested, very I interested.
Me encantó el video. Me suscribo!
This commentary was so good 😂
Where can i find an actual good recipe then?
Is RUclips the only source of information available to you?
nope, is this comment associated with "hate" pls let it not be.
I'm asking because i don't now what to trust. like in the carbonara episode Jamie Oliver himself said that it was the most authentic way of making the dish, while the chefs thought it was absolutely horrible.
First, look up how to cook pasta well. It's really easy, but people mess this up in 20 different ways. Jamie Oliver video on this is fine, Gordon Ramsay's video on this is terrible. He puts salt on the pasta at the end, which like nails on a blackboard. This is not me being Italian and nitpicky, it's really not a thing you should do, it will ruin the dish.
Second, choose a good brand of pasta and be careful not to overcook it. Read the timing on the package. around 5 minutes for small pasta, up to 11-13 minutes for bigger kinds. If the pasta is high quality it also takes longer. When it's ready and you bite into it it should offer just a tiny bit of resistance. If it is bloated, pasty and soft it is overcooked. Babish' pasta in this video is overcooked.
Brands like De Cecco or Voiello are really high quality Italian brands, but I don't know if they are well distributed abroad and I don't know where you are from. Jamie Oliver uses De Cecco pasta in the video I mentioned. Barilla is a famous Italian brand distributed worldwide. It's not very high quality, but it's more then ok.
Third, cut your garlic and let it cook in a skillet with a good amount of olive oil while your pasta is also cooking. Try to use the best olive oil that you can find. Don't cut the garlic too thin or it will burn. Learn to regulate your flame. As soon as the garlic starts to become a tiny bit darker it's ready. Don't let it turn brown. Halfway through you can add hot peppers if you want. Whole is ok, flakes are ok. I would break it into a few pieces. Minced is ok too but be careful not to let it burn.
Drain your pasta some 1 minute early and finish cooking it in the skillet with the rest of the stuff. You can add parsley for a bit of color, but something like a teaspoon every 2 people. It shouldn't be covered in green. Cheese is a big no no for this dish but I guess if you like it go ahead and add it.
The second to last chef did an ok job. She used way too much oil, she fried her ingredients, which is not good. She also poured the oil and garlic on top of the pasta which is not great, it's better to transfer your pasta to the skillet, you don't want your temperature to go down. Pine nuts are a personal touch, they are not part of the recipe but they won't ruin it.
Dont live your life according to some overly proud italian chefs. They are crazed by tradition. If you want you can go to italy and taste their great food. But if you're just sitting at home and want to cook a nice dinner feel free to put salt and cheese and shock those old farts as much as you want
I wish they could've showed You Suck at Cooking's version of it.
Not another cooking show is the only genuine Italian in youtube it seems
I like it so much when Italians get pissed off from online Italian recipes (these videos are gold)
3:39 he says he uses his boiling pasta water haha.
3:32 You guys should really have translators at hand, because there's a lot of miscommunication between the videos and the chefs. Chef John did say that he used the pasta water there, although he did say that he did it to stop the garlic from cooking further. The chefs would've been able to explain a bit more about why they think that's wrong if they could follow what the videos are saying.
6:08 Again with the translation. Babish also said that that was pasta water, but the chefs couldn't understand and assumed he put the "wine" (it was whiskey) in the beginning. As far as I can tell, aside from the salt, the only thing that would've been wrong with Babish's recipe is the lemon, which in fairness was in direct reference to the movie. It's sort of the premise of his whole show to recreate foods from movies and TV shows.
Same thing happened in the Carbonara video where the chefs couldn't follow if Erwan Heussaff used whole eggs, or one whole and one yolk, and so I couldn't tell then if yolks or whole eggs were more correct.
In fact you need a traslator, when Chef John use the "pasta water", the water are already cold, so him stop the garlic from cooking further, ok, but because the water was to cold, the oil not work properly later...about the whiskey (wine) they already say that the Chef at least only drinking it (and not was used on the recipe)...
@@hernang6006 The english subtitles weren't the best, but I think you may need a translator too. Chef John himself never indicated that the pasta water was cold. And the chefs didn't explain what makes cold water not work. They would be able to clarify to the audience better if there was someone translating the video speech for them. That's all I'm saying, and it's not any less true after what you said.
@@Boyetto-san No mate, him never indicated that the pasta water was cold, you only need to watch the oil to know that the water was already cold...so, the italian chefs say that the water was cold, because you only need to watch and know that
@@hernang6006 Could you clarify then what exactly makes cold pasta water not work for the sauce? I can only suspect that it affects the emulsion somehow, but what difference will it make if it takes a bit longer to get the sauce back up to temperature?
I wished for this video. My wish actually came true for once. 👌🏿
2:46 being the simplest, it's the most difficult
Cacio e Pepe: *AM I A JOKE TO YOU!?*
The moment I see an Italian make anything other than Italian food, I want to see other people heavily criticize them
Jimmy Kim italian recipes are virtually infinite. Why try someting else?
Just joking. Obviusly if someone try a foreign dish, It could not be the same of the original, so It could be corrected.
I do not see anything wrong with It.
As an Italian, I can tell they are reaaaaally loose when it comes to other traditions. Here in Italy is common to put Philadelphia cheese in sushi. Yuck.
cream cheese in Sushi is not an Italian thing it's a generally western world thing
Since you are talking about sushi i can tell that at now Japan is the only foreign country where i could have a dish of good spaghetti.
Why? I suppose that japanese unlike americans are able to "keep it simple" in the kitchen.
@@thebrognator3524 you are right, but no italians would never teach you how to make sushi or pretend that this is the real sushi. And this works for every other recipe which is not italian. On the other hand, outside Italy some restaurants sell their fake italian shit pretending to sell real italian food.
Grabs notepad
Watches these videos
That nonna spittin game for free
I only come for Laura and Donal ! Love them both
It's called "aglio, olio e peperoncino" because it has only "garlic, oil and chili pepper" otherwise it would be called "garlic, oil, chili pepper, parsley, cheese, onion and pepper".
That's itl
Beh il parmigiano ci sta sempre bene. Non c'è nulla che impedisca di mettercelo. Il parmigiano è la cosa extra che, a piacere, uno si aggiunge nel piatto.
They need subtitles. They can’t just be watching what they do. Chef Jon got Criticized for putting cold water in his pasta which he clearly didn’t not
he didn't put cold water in the pasta but in the pan with garlic and oil. They probably said that because the water looks totally trasparent and when you use water that you used to boil the pasta the water is not that clear. But well.. that's a minor ciritic aniway.. There was bigger mistakes XD
It doesn’t matter because the pan was too cold anyway. When you put the pasta water in, it should sizzle loudly.
Parabéns pelo vídeo! Eu concordo com os Chefs Napolitano quanto ao modo correto de se fazer o alho e óleo original. Nesse quesito me parece que o vídeo do brasileiro foi o que mais se aproximou da receita clássica. Penso que os autores de vídeos devem sempre informar se a receita proposta por eles é ou não autêntica. a variação com adição de pinole me pareceu ótima e apetitosa. Obrigado pela possibilidade desse aprendizado!
I get adding salt to the pasta water, but is there any basis on not adding it on the pasta or into the oil?
If it is not salty enough you can add more salt, it does not really matter if you put it over oil or water, you will mix everything by the end. The main thing about salting the cooking water is that when the pasta absorbs the water it also absorbs the salt. It makes a huge difference. You get the hang of it when you practice a little bit.
Non so se è peggio questo o quella della carbonara....
bruno d'artibale Secondo me peggio questa perché la ricetta è semplicissima, molto più della Carbonara, ma sbagliano comunque.
Decisamente peggio questo. 3 ingredienti e una facilità disarmante ma sbagliano tutto lo stesso
Non solo, il nome del piatto dice tutto.
è quello che li manda nel pallone: la semplicità
bruno d'artibale o quello della amatriciana
Até o brogui
Brendo Mota hahaha né? e ele na verdade usou pimenta do reino (pepe nero) em vez de pimenta calabresa (peperoncini) mas acho que eles não entenderam ou desconsideraram... agora colocar prezzemolo no macarrão, pode ser italiano americano brasileiro.... simplesmente não vai bem kkkk
I was expecting the old guys from the carbonara video but this is good too
Delinquenti. Offensivi della nostra cucina meravigliosa.
They're wrong to criticise the second recipe for adding cold water, when in fact you can hear the guy talking about adding pasta water in the background (all while they are talking over him). Listen first, then criticise.
You are right but I can replay to you that If you aren't good enough to make a dish don't post a video about it is useless.
Che disagio........