I love watching Mario cook, I learn soooo much from him. The year on this says 2016....his hair sure is thick here. I've never seen him without his famous ponytail.
One thing I don't get is why he thinks "timbalo" is Italian for "turban". It's from the type of drum, "timbale" in French, "timbales" in Spanish, "kettledrum" in English.
Its made it way to Rome in about the 1600s. Or at least that's what we know archeologically speaking. Its certainly old enough to be in "old world" recipes.
True, but it's not so new anymore is it? We're talking about Europeans arriving in the Americas in 1600s, almost 400 years ago. Tomatoes and potatoes are also new world vegetables but you can't imagine Italian cooking without either one. In fact, I told my mother (born in Sicily) that the Chinese had wheat noodles and South Americans had tomatoes long before either got to Italy. She was so used to those ingredients being part of her traditions that she wouldn't believe me.
@@sabatino1977 True, hard to think of Italy without the other new world food, tomatoes. But, what do you think there's more of in Italy, corn (polenta) or wheat (pasta)?
@@Joseph1NJ - probably wheat, just because pasta is ingrained as being indicative of Italian food. But to be honest I'm not familiar with anything on the mainland of the boot so I wouldn't be surprised if polenta was very prevalent in the north. My parents are both Sicilian.
Not really he didn't work long enough under him. Instead Marco pissed him off one night so Mario grabbed a box of salt and poured a handful into each of his sauces for the night and walked out.
The Albumen or white of the egg is the protein. Albumen is protein. The yellow is mostly cholesterol and other lipids and nutrients with very little protein. The lipid gives the yolk its flavor.
Well, Next time I party, I wanna bring those 3 guests along, they're quite a hoot! 😄 those codfish balls with marjoram look nasty. I don't like marjoram, it's very overpowering, it's like fresh oregano had a threesome with cilantro and a bar of soap. That sausage ragu(not sure if that's spelled right) and risotto pie looked pretty damn good. Im a sucker for things with fresh breadcrumbs too, they're underestimated. The meatballs look good, meatballs are not as easy as they seem, there's much nuance that must be applied when making them. You can't overmix the ingredients too much as he said. In mine, like some puréed raw onion( in blender or food processor) and a touch of heavy cream or cream product to add some fat into the lean meat. When rolling them, a gentle hand does the trick, gentle doesn't equal slow by the way. And finally, how much care you take in the cooking process. Making sure not to cook at too high heat and allowing the meat to cook through gently is crucial, from what I've experienced. Love this show. They should allow Batalli to showcase his genius cooking skill regardless of his sexual misconduct. Hell, Chris Brown beat the crap out of Rihanna and he's still free to perform and be part of the industry. Of course I don't condone or minimize whatever his actions may have been, I just think that if he had a RUclips channel or website where ppl could learn and experience his art form, that would be nice. Maybe I'm wrong?
+Jocke Bergman Mario hates the French, specifically French Chefs. He never passes a chance to diss them. He must of had a bad experience with a French chef in the past... who knows.
One of the best shows on food network. To bad it isn't the same thanks for the upload hope you have many more
One of the best cooking shows of all time. Really miss it
He never washes his hands or changes boards. Thug life batali. He burnt the f out of them shits. Fn love this show
So glad he's back
Thanks for uploading this stuff. Appreciate it.
+Miles Evans glad you're enjoying it! Love this show.
Merry Christmas Mario 2018
Those meatballs in broth reminds me something that was served by a German family at Christmas when I was an exchange student.
Love the show, but I didn't expect a big flame from capers.
I love watching Mario cook, I learn soooo much from him. The year on this says 2016....his hair sure is thick here. I've never seen him without his famous ponytail.
The year was def not 2016.. it was early 2000's maybe 02 -04
"and im going to wear it LIKE A CROWN 🎭👑" "HAIL CEASER!" lmfao i love this man
nothing better than getting to suck the marrow out of the bones after broth is done cooking
One thing I don't get is why he thinks "timbalo" is Italian for "turban". It's from the type of drum, "timbale" in French, "timbales" in Spanish, "kettledrum" in English.
I don't think that lady knew what veal is lol
"I haven't had human bone marrow...yet"
Yeah right. "Yet" like he plans on it.
It would take me one episode just to make only one of these dishes.
A meatball without finely sliced onion is no meatball for me.
just casually ignoring the flame up while the guest probably were freaking out off camera.
Corn is the grain of Rome? I would've thought wheat. Corn is a new world food; there was no corn in Italy 500 years ago.
Its made it way to Rome in about the 1600s. Or at least that's what we know archeologically speaking.
Its certainly old enough to be in "old world" recipes.
True, but it's not so new anymore is it? We're talking about Europeans arriving in the Americas in 1600s, almost 400 years ago. Tomatoes and potatoes are also new world vegetables but you can't imagine Italian cooking without either one. In fact, I told my mother (born in Sicily) that the Chinese had wheat noodles and South Americans had tomatoes long before either got to Italy. She was so used to those ingredients being part of her traditions that she wouldn't believe me.
@@sabatino1977 True, hard to think of Italy without the other new world food, tomatoes. But, what do you think there's more of in Italy, corn (polenta) or wheat (pasta)?
@@Joseph1NJ - probably wheat, just because pasta is ingrained as being indicative of Italian food. But to be honest I'm not familiar with anything on the mainland of the boot so I wouldn't be surprised if polenta was very prevalent in the north. My parents are both Sicilian.
He never washes his hands
Marco taught you well Mario.
Not really he didn't work long enough under him. Instead Marco pissed him off one night so Mario grabbed a box of salt and poured a handful into each of his sauces for the night and walked out.
The Albumen or white of the egg is the protein. Albumen is protein. The yellow is mostly cholesterol and other lipids and nutrients with very little protein. The lipid gives the yolk its flavor.
I've never had human marrow....yet....
this man makes me wanna eat
Animated like a WWE champion. Waiting for McMann to walk in and say cook me something.
Hey guys? How about we let Mario finish his sentences?
food
I swear you are making things up...I am vomiting half way seeing your cooking...why don't you do plumping....lol😊
Well, Next time I party, I wanna bring those 3 guests along, they're quite a hoot! 😄 those codfish balls with marjoram look nasty. I don't like marjoram, it's very overpowering, it's like fresh oregano had a threesome with cilantro and a bar of soap. That sausage ragu(not sure if that's spelled right) and risotto pie looked pretty damn good. Im a sucker for things with fresh breadcrumbs too, they're underestimated. The meatballs look good, meatballs are not as easy as they seem, there's much nuance that must be applied when making them. You can't overmix the ingredients too much as he said. In mine, like some puréed raw onion( in blender or food processor) and a touch of heavy cream or cream product to add some fat into the lean meat. When rolling them, a gentle hand does the trick, gentle doesn't equal slow by the way. And finally, how much care you take in the cooking process. Making sure not to cook at too high heat and allowing the meat to cook through gently is crucial, from what I've experienced. Love this show. They should allow Batalli to showcase his genius cooking skill regardless of his sexual misconduct. Hell, Chris Brown beat the crap out of Rihanna and he's still free to perform and be part of the industry. Of course I don't condone or minimize whatever his actions may have been, I just think that if he had a RUclips channel or website where ppl could learn and experience his art form, that would be nice. Maybe I'm wrong?
Is that Mark Zuckerberg?
No
Corn in Italy? That doesn't make sense.
Polenta?
Hello Brook. How you doin?
🌞
consider using more ritalin in your recipes
I LOVE MARÎO STYLE...I LOVE HOT PANs" MEXICANS TOO COOK HOT HOT PANS " iTS VERY DELICIOUS FOOD LIKE MARIO SAID MARIO U THE BEST!!!🤗😘
"capital of all Christianity".....I wouldn't share that remark with any Orthodox people you may know.
ah, he made a traditionel stock?? wtf is he on abou the Fench, he must have som serious trouble there.. sounds like envy.
+Jocke Bergman Mario hates the French, specifically French Chefs. He never passes a chance to diss them. He must of had a bad experience with a French chef in the past... who knows.
+Joseph1NJ Search Marco Pierre White Mario Batali Risotto incident
Caoimhin I've heard that him tell that story many times; didn't know who the chef was. Thanks.
@@ericmorrow7505 ......😶.....😃
You are spoiling all the beautiful italian cuisines....where did you learn cooking? Its all burnt.
I don't get it, why all chefs are fat if their food is healthy...and you Sr. Putting everything you have in a dish and call it "flavor " oh please