C'mon Max, that piece of shit wasn't mexican lasagna, or even mexican to begin with. We actually have something called pastel azteca here which is made with corn tortillas, a green sauce made out of poblano chilis, cilantro, tomatillos and cream, shredded chicken and cheese on top. You assemble it almost exactly as a lasagna and bake it, it's pretty gooood.
Yeah. When Max said he was doing a colab with a fairly well known RUclips chef during his Q&A a while back I was ready for it to be Andrew Rea or someone from BA, but was pretty much flabbergasted when it was Frank as I didn't know he did anything like this outside Epicurious.
From his description add some julienned thin scrambled egg sheets and possibly shrooms then you'd pretty much have chirashizushi. That's probably what he had.
Absolutely. Learning the history of a dish can help you understand the ways that it has developed into what it is now and guide you into developing it further into a dish that is unique for you.
Last weekend (more or less), I had a "Chef Frank" epic cooking event. Using Frank's videos and a couple of my own recipes I've collected over the years, this is what I did (not necessarily in chronological order): 1. Had my Zwilling knives professionally sharpened because Frank told me to in his onion cutting video. 2. Butchered my own (high quality) chicken (need more practice) 3. Made chicken stock using Frank's recipe. 4. Made tabouli salad from the parsley leaves left over from the stems I used in the stock. 5. Soaked the bulgar wheat in fresh lemon juice and olive oil overnight for the tabouli salad. 6. Used the lemon zest from above to make lemon olive oil. 7. Made Fried Chicken using Frank's buttermilk brine recipe. 8. Made roasted garlic mashed potatoes to go along with the fried chicken. 9. Used Frank's recipe to roast garlic for the mashed potatoes. 10. Used some of the chicken stock to make chicken gravy for the potatoes. 11. Made Frank's cheeseballs to eat while I cooked and prepared all of the above. I think when all was said and done, I ran the dishwasher three times. I still have the lemon olive oil in the pantry and chicken stock in the freezer, but everything else was very happily enjoyed. SEE WHAT YOU MADE ME DO???? Thank you. That was fun. My next epic cooking weekend will feature this lasagne.
And now you made me subscribe! He sounds like a man who loves his food and ingredients and he seems to have worker food (nothing to expensive I do not want to anger or something like that in Germany that is a very nice way of describing food) if anyone ever wants to know something about German food I was a head chef and studied traditional food for 3 years. Looking forward to a few cooking exercises!
@@TheTobes99 yes! I think it would be awesome to meet new people and do a little cooking on the side my do you have Instagram? Waiblmichaela if you want
I tried freezing my extra pasta water in cubes and used it in place of water for a gravy , and in a crockpot casserole to help thicken sauce, both were delicious!!!!!!
Thanks to Tasting History for sending me here! Been a fan of the Epicurious videos forever but I didn't know Chef Frank had his own channel. I didn't even know Chef Frank had a last name!
holy snap, two things one, this guy is incredible. i actually feel like i could make this lasagna. im a terrible cook, but the presentation is so... easy to follow. two: im now convinced that lasagna is just a layered pizza cake
Chef Production team and Editor are upping the scale. So awesome. Thank you Mrs. and Miss. Proto. Also thanks to Chef Frank's parents for raising such a wholesome person. 👍👍👍
As someone with Japanese and European heritage, I loved your description of the Japanese lasagne being, "a slap in the face to multiple cultures... all in one dish". You have a marvelous turn of phrase sir!
Ha! I was already subscribed to both channels! Great show(s). Lasagna looks outstanding! Shredded short ribs sound so much better than ground beef. Thanks!
I'm here via Max Miller's Tasting History. I love how you describe not just what you are doing but WHY you are doing it. Subscribed and looking forward to rummaging through your video catalog.
Chef Frank, I love you but you've done me a disservice 😔 No, I don't want garlic as a "Fragrance"! I want it to punch me in the face like God intended!
24:21: another great use for our giant pots! Love making *meat* sauce (instead of using ground meat) Thanks, Chef Frank! Also, a big thank you to Max for the interesting historical perspective of lasagna
FRANK! You read my mind. After being hooked on Epicurious and being stuck at home with nothing to do but watch RUclips, NetFlix, order from Amazon, and cook food, I finally decided to get two accessories for my 25 year old KitchenAid mixer: Pasta Roller and Meat Grinder. Not only that, but back in January, I made lasagne for the first time in my life and it was absolutely amazing (level 2 kind of amazing). People whom I shared it with were in disbelief that it was my first time making lasagne, but I already knew enough about technique and following directions that I was able to pull it off. It didn't last long. But NOW. Oh, boy. I haven't even seen the video yet and I know I'm going to make it some day.
I showed my 100 years old Italian granny this video and she commented "that is not how we make lasagne here in Italy, but I would try those. At least he knows how to cook. Maybe he came to Italy to learn".
It’s three year later, but just watched this video. It was very good. I enjoyed the entire video & I liked that you cleaned up in between. Drives me crazy when there is dishes all over. Thank you. I will make your whole version of Lasagne.
I can't have that many eggs. Allergic to them in large amounts. 3 in a week is the max. I know that's for a family but I am it. Looks delicious... From Tasting History.
I was a preteen the first time I had lasagna. We went to my parents friends home in Buffalo for Christmas. It's what they had for Christmas dinner. They were Italian. I fell in love with it. The taste was out of this world, each slice stood up firm and was not runny. It took me years of practice to make it like this. In my household it seems I was the only one that made it. Neither one of my wives did. None of my girlfriends did. They always wanted me to make it. I have a friend who makes it in a crock pot. Homemade sauce too. The other thing that is great about it is there is so many variation on it. Add hamburger, add sausage. Do what Chef Frank did here. I can't wait to get my mouth rebuilt so I can make my seven cheese version. Now I got to look through the comments and see whose version I can steal.
Can't say just how much I enjoyed this video. I am salivating. You are one great chef. Thanks so much for this. You inspire me to cook!! Cheers Pat in New Jersey
Love the history on this. It shows food brings people together and cooking can be creative, you don't need to strictly follow some recipe to still be able to call something lasagna. I think sometimes people tend to forget this and get so easily offended when they think their original recipe is being disrespected. I can guarantee you, that is never anyone's intention when cooking. We all just want good and delicious food.
My mother and my grandma used to serve "flanken and soup", which was basically pea soup with veggies and meat. I always use ground beef when I make lasagna, but your recipe makes me want to branch out to other cuts.
Came here from Tasting History and you are HYSTERICAL. "Make sure to get that everywhere." I always say, if you don't make a mess, you didn't make it right. Love it.
I am also here from Tasting History. My father's family came from Calabria. Loving the home made pasta. I may have to give it a try someday. Looks delicious!
Hey Chef Frank! I've been a fan of yours since I saw you on one of the 4 levels videos on Epicurious. I absolutely agree on your point about lasagna being good on day 1 but way better the next day. One question I have is what is your preferred method for reheating lasagna? Keep at it Chef Frank!
For single pieces...on a plate covered with plastic wrap and in the microwave For the whole tray in a low oven at about 325f/165c covered in foil. Save some sauce to put on it after it comes out
Honestly, when I took a cooking course for pasta and sauces, I was blown away by the raw muscle power it takes to make that delicious doe. Such respect for those old timey grannys! That and hand-washing must have been quite the excersice!
I usually don't put all my carrots into the Lasagna sauce, as ideally I want them aldente. Only works with fresh lasagna noodles though. Also during the cooking of lasagna one time, I got hungry and discovered, that the tomato paste, onions, carrots and beef ground meat base for the sauce is ideal for spreading onto a slide of bread or toast. Put some Parmesan on top and put it in the oven. Voila, you have really good finger food for your next redwine party.
Really good demonstration techniques, especially for us amateurs at home, plus an opportunity to learn about American lasagna; in England we make a bechamel sauce with cheese instead of the ricotta mix, but your version sounds much better - I can’t wait to try it!
As a person with rheumatoid arthritis in my hands, I will continue to use garlic I don't chop myself when necessary. I will use powdered garlic and chopped garlic that comes in a jar. Fresh obviously would taste better but one can only do what one can do.
@Lex Bright Raven Thank you for the thought. I have a higher end chopper. I had to get creative when the hands stopped working right. I started having to purchase precut vegetables and other ergonomic tools to keep going in the kitchen.
Thanks for the introduction to Tasting History with Max Miller, Chef!!! 💜💜💜 Your lasagna looks spectacular! I'm sure your nonna is proud. You're absolutely right about it being better the next day. So much easier to get clean slices that show off your layers after it's chilled. All it needs is a big green salad and some toast slathered with garlic confit for an amazing meal! 😋😋😋
Frank, there is only one other TV Chef who has as much excitement and as much happiness in cooking as you - and that is of course Julia Child. I think you are happier when cooking than even Jacques Pepin and Emeril Lagasse. It is a treat to watch you. Thanks, friend.
first time viewer, and man I so identify with you, when I get done cooking, ANYTHING I usually have to sweep and mop the kitchen, I get stuff everywhere....but hey I sure enjoy cooking and watching others eat my food.😀
I had absolutely no idea Chef Frank had his own channel. Saw his stuff on Epicurious, but have been a huge fan of Max's channel..... So another one to thank Max for. :)
Tasting History sent me. I was first clued into you on the other flasher channel but I cut the cord years ago so I don't care about legacy media of any kind. Thanks to CNN et al, I don't trust any of them about anything. But when Max talked you up, I made an exception. This recipe looks delicious. New sub. Big thanks.
Omg we love Tasting History! Plz do more collaborations! Also if you need any ideas, please look into polynesian and hawaiian dishes. We could use the boost!
Thank you for being so generous with your time, experience, and expertise!! It's so valuable as a newer home cook to have access not just to the _how_ of a recipe but also to the _why_ and you explain everything so simply and beautifully n.n
This was an awesome experience Chef 👨🍳 Thank you so much!
Any time!
Good job on the history (as usual). That bit about Ethiopia made me LOL. Don't ask why, I don't even know. Cheers! DonP
Tnx Max for showing me Franks channel :) Subscribed
C'mon Max, that piece of shit wasn't mexican lasagna, or even mexican to begin with. We actually have something called pastel azteca here which is made with corn tortillas, a green sauce made out of poblano chilis, cilantro, tomatillos and cream, shredded chicken and cheese on top. You assemble it almost exactly as a lasagna and bake it, it's pretty gooood.
👨🏼🍳
Came here from Tasting History
Doubt it
me too
Same but I also came to see which Pokemon would be placed in the back ground.
Same!
Max sent me, too!
Dang, now I'm craving carbohydrates. I'll wait 'til fall.
It took me tasting history to find out frank from epicurious has his own channel?!
Same, but it made for a very surprising collaboration
Same. Now if we can get Chef John from Foodwishes.com.... ;)
Yeah. When Max said he was doing a colab with a fairly well known RUclips chef during his Q&A a while back I was ready for it to be Andrew Rea or someone from BA, but was pretty much flabbergasted when it was Frank as I didn't know he did anything like this outside Epicurious.
I wouldn't be surprised if he quit Epicurious.
@@SerifSansSerif I read that in John's voice
Let that sink in for a while:
Chef Frank's Italina Grandma.
Imagine the cooking power of that woman.
she was amazing in so many ways
God, her cooking must have been heaven on earth
Holy crap she must’ve been a legend
You just know she kicked open those pearly gates like "ALL RIGHT, WHO'S HUNGRY?!"
"really a slap in the face to multiple cultures all in one dish"
sure, but i bet it tastes awesome!!
@@maggnus87 the sushi lasagna???
@@Furburn ohh i did try something that may qualify as "sushi" lasagna, Sebastes mentella fillets between layers of rice and sauce
Truer words have never been spoken, truly an abomination of humanity
From his description add some julienned thin scrambled egg sheets and possibly shrooms then you'd pretty much have chirashizushi. That's probably what he had.
This is not a crossover I expected, but one I appreciated.
thanks
Absolutely. Learning the history of a dish can help you understand the ways that it has developed into what it is now and guide you into developing it further into a dish that is unique for you.
Same
Last weekend (more or less), I had a "Chef Frank" epic cooking event. Using Frank's videos and a couple of my own recipes I've collected over the years, this is what I did (not necessarily in chronological order):
1. Had my Zwilling knives professionally sharpened because Frank told me to in his onion cutting video.
2. Butchered my own (high quality) chicken (need more practice)
3. Made chicken stock using Frank's recipe.
4. Made tabouli salad from the parsley leaves left over from the stems I used in the stock.
5. Soaked the bulgar wheat in fresh lemon juice and olive oil overnight for the tabouli salad.
6. Used the lemon zest from above to make lemon olive oil.
7. Made Fried Chicken using Frank's buttermilk brine recipe.
8. Made roasted garlic mashed potatoes to go along with the fried chicken.
9. Used Frank's recipe to roast garlic for the mashed potatoes.
10. Used some of the chicken stock to make chicken gravy for the potatoes.
11. Made Frank's cheeseballs to eat while I cooked and prepared all of the above.
I think when all was said and done, I ran the dishwasher three times. I still have the lemon olive oil in the pantry and chicken stock in the freezer, but everything else was very happily enjoyed.
SEE WHAT YOU MADE ME DO????
Thank you. That was fun. My next epic cooking weekend will feature this lasagne.
sounds like my weekends.
And now you made me subscribe! He sounds like a man who loves his food and ingredients and he seems to have worker food (nothing to expensive I do not want to anger or something like that in Germany that is a very nice way of describing food) if anyone ever wants to know something about German food I was a head chef and studied traditional food for 3 years.
Looking forward to a few cooking exercises!
Invite me over next time?
@@TheTobes99 yes! I think it would be awesome to meet new people and do a little cooking on the side my do you have Instagram? Waiblmichaela if you want
When does the diet start?
Took a Tasting History to find out my favorite chef from 4 Levels has his own channel, this is awesome!
Same here!
Samsies
Same here. But I'm pretty sure my arteries hardened just watching this.
That being said, Heston would approve.
Came here from Tasting History, and it's taken less than two minutes for Mussolini to pop up. Attaboy, Max.
Watching Chef Frank cook is a form of self-care.
The four great youtube chefs and their power -
Frank: SALT
Jas: NUTMEG
Babish: Letting the ingredients get to know each other
Max: HISTORY!
Chef John: Cayenne
Uncle roger : MSG
Guga is a great home cook too I love watching stuff on his 2 channels...always makes me want steak and anything other than seafood he makes so bad 😂
Adam Ragusa: White wine 😂
@@EricJh21690 Guga: wagyu
I tried freezing my extra pasta water in cubes and used it in place of water for a gravy , and in a crockpot casserole to help thicken sauce, both were delicious!!!!!!
Great idea
@@ProtoCookswithChefFrank you and other cooks call it liquid gold... I was tired of pouring down sink
I never thought of that!
@@carlajackson3137 added good flavor to the gravy.
That's a great idea!!
I was just thinking, "when is Frank gonna make lasagna?" Now I can be at peace.
rest easy
Thanks to Tasting History for sending me here! Been a fan of the Epicurious videos forever but I didn't know Chef Frank had his own channel. I didn't even know Chef Frank had a last name!
Welcome
holy snap, two things
one, this guy is incredible. i actually feel like i could make this lasagna. im a terrible cook, but the presentation is so... easy to follow.
two: im now convinced that lasagna is just a layered pizza cake
I am super excited to see you working with Tasting History-- two great channels to appear in my feed after
the BA implosion.
This sounds like an interesting collaboration.
I genuinely appreciate how real you are about cooking being messy.
Love how a professional chef is just like "Holes in the pasta...not a problem...we'll just patch it..." XD I love it.
I’m a visitor from Tasting History. Just subscribed, I like your format and presentation.
Awesome! Thank you!
Right there with you, Curtis. 😄👍
John Lee Pettimore III same as your daddy, and his daddy before? 👍. Love “Copperhead Road”
@@curtisdecoste9345
You caught it! Not many folks make that connection. Well done! You just won your very own copy of "Internet: The Home Game".
me2
Thanks Max@TastingHistory for introducing me to Chef Frank! This looks delicious!
I too came from Tasting History but I’m a Frank Fan
This is honestly THE lasagne masterclass. Right up there with Matty Matheson's Guaranteed to get you laid lasagne.
Matty Matheson's lasagna is an abomination to lasagna. I like him, but this...
The lasanga Matty made was the meal of a monster
Here a year later from Max's channel. Love the way you teach as you cook. Can't wait to try this!
Thank you
Just came over from Tasting History - have subbed! Love that you explain the rationale behind using different methods/ingredients!
Welcome aboard!
Here from Tasting History. I love how you explain the reasoning behind the steps and "make sure you get it everywhere" 😅 What a delicious dish! 😍
Thank you. Welcome to ProtoCooks
Chef Production team and Editor are upping the scale. So awesome. Thank you Mrs. and Miss. Proto. Also thanks to Chef Frank's parents for raising such a wholesome person. 👍👍👍
Hey Frank, its really cool seeing your brand grow/develop by introducing guests and collaborating with others.
Keep up the good work 💪🏻
Thanks! Will do!
The crossover I didn't know I needed. Yay! 😀
As someone with Japanese and European heritage, I loved your description of the Japanese lasagne being, "a slap in the face to multiple cultures... all in one dish". You have a marvelous turn of phrase sir!
Ha! I was already subscribed to both channels! Great show(s). Lasagna looks outstanding! Shredded short ribs sound so much better than ground beef. Thanks!
Thanks for the sub!
I'm here via Max Miller's Tasting History. I love how you describe not just what you are doing but WHY you are doing it. Subscribed and looking forward to rummaging through your video catalog.
Max and Frank, my two favorite RUclips cooking channels!
Chef Frank, I love you but you've done me a disservice 😔 No, I don't want garlic as a "Fragrance"! I want it to punch me in the face like God intended!
24:21: another great use for our giant pots!
Love making *meat* sauce (instead of using ground meat)
Thanks, Chef Frank! Also, a big thank you to Max for the interesting historical perspective of lasagna
The not cutting your lasagne immediately after cooking tip is really helpful. Thank you FRANK.
Oooh I love his food history channel. Awesome to see you doing team ups. Squeeeeeeee!
FRANK! You read my mind. After being hooked on Epicurious and being stuck at home with nothing to do but watch RUclips, NetFlix, order from Amazon, and cook food, I finally decided to get two accessories for my 25 year old KitchenAid mixer: Pasta Roller and Meat Grinder.
Not only that, but back in January, I made lasagne for the first time in my life and it was absolutely amazing (level 2 kind of amazing). People whom I shared it with were in disbelief that it was my first time making lasagne, but I already knew enough about technique and following directions that I was able to pull it off. It didn't last long.
But NOW. Oh, boy. I haven't even seen the video yet and I know I'm going to make it some day.
I'm a simple homemade bolognese & bechamel and store-bought pasta guy, but this does look delicious!
GARLIC FROM A JAR IS *G A R B A G E !*
Truer words were not spoken!!!
I grew up with Mexican Lasagna, but we called it Burrito Casserole and I still make it once in a while.
This guy is awesome. Thanks tasting history for introducing me to him
My first time on your channel, courtesy of Max Miller’s recommendation/link. You’re amazing!!! Gotta have the t-shirt because that’s my motto, too!!
Welcome
And I ordered one today. First time ever to order from a YT site!
I showed my 100 years old Italian granny this video and she commented "that is not how we make lasagne here in Italy, but I would try those. At least he knows how to cook. Maybe he came to Italy to learn".
It’s three year later, but just watched this video. It was very good. I enjoyed the entire video & I liked that you cleaned up in between. Drives me crazy when there is dishes all over. Thank you. I will make your whole version of Lasagne.
I can't have that many eggs. Allergic to them in large amounts. 3 in a week is the max. I know that's for a family but I am it. Looks delicious... From Tasting History.
Pasta can be made without egg, so this alone shouldn't be a problem
I didn't know I needed to see Max and Chef Frank collaborating. I was wrong, I needed it.
Fabulous to see Max's History info finish on this channel!! Cannot wait to try this with the homemade pasta!!
Max is an amazing guy.
Great collab with @TastingHistorywithMaxMiller
Frank you are the man! So charasmatic and straight up
I was a preteen the first time I had lasagna. We went to my parents friends home in Buffalo for Christmas. It's what they had for Christmas dinner. They were Italian. I fell in love with it. The taste was out of this world, each slice stood up firm and was not runny. It took me years of practice to make it like this. In my household it seems I was the only one that made it. Neither one of my wives did. None of my girlfriends did. They always wanted me to make it. I have a friend who makes it in a crock pot. Homemade sauce too. The other thing that is great about it is there is so many variation on it. Add hamburger, add sausage. Do what Chef Frank did here. I can't wait to get my mouth rebuilt so I can make my seven cheese version.
Now I got to look through the comments and see whose version I can steal.
Can't say just how much I enjoyed this video. I am salivating. You are one great chef. Thanks so much for this. You inspire me to cook!! Cheers Pat in New Jersey
Love the history on this. It shows food brings people together and cooking can be creative, you don't need to strictly follow some recipe to still be able to call something lasagna. I think sometimes people tend to forget this and get so easily offended when they think their original recipe is being disrespected. I can guarantee you, that is never anyone's intention when cooking. We all just want good and delicious food.
My mother and my grandma used to serve "flanken and soup", which was basically pea soup with veggies and meat.
I always use ground beef when I make lasagna, but your recipe makes me want to branch out to other cuts.
“It’s simple, believe it or not.”
Yes, Epicurious, he doesn’t just do this on your channel!
Max sent me. And I'm glad he did! 😄
It's awesome see those two collab
Came here from Tasting History and you are HYSTERICAL. "Make sure to get that everywhere." I always say, if you don't make a mess, you didn't make it right. Love it.
My two favorite cooking channels come together! Thanks for another great video. That sauce looks amazing.
Thank you.
My two favorite chefs! 🥰😍
Yes!! Two of my favorite content creators! Plus one of my favorite dishes! Buon appetito!
Came here from Tasting History!
Loved the collaboration Frank, excited to see more!! Can't wait to try your recipe this weekend :)
Fantastic Frank!
Visiting from Tasting History.
Two of my favorite channels do a collab? I'm positively spoiled!!
I am also here from Tasting History. My father's family came from Calabria. Loving the home made pasta. I may have to give it a try someday. Looks delicious!
OMG YAYY I’ve needed a better lasagna recipe and who else to learn from than the best
Add fennel seeds with the meat sauce and chopped parsley with the ricotta and this is my Mother's lasagne! Incredible. AND..... I'm now so hungry.
This looks amazing. Thanks for the idea of doing it the day ahead.👍🏼
Nice to be able to jump from Garfield's ancestor to Garfield himself in the span of two videos
My two favorite channels collaborated !! So happy about it! I would love to see a Halal recipe without pork or wine. It would be awesome!
Hey Chef Frank! I've been a fan of yours since I saw you on one of the 4 levels videos on Epicurious.
I absolutely agree on your point about lasagna being good on day 1 but way better the next day.
One question I have is what is your preferred method for reheating lasagna?
Keep at it Chef Frank!
For single pieces...on a plate covered with plastic wrap and in the microwave
For the whole tray in a low oven at about 325f/165c covered in foil. Save some sauce to put on it after it comes out
love the vintage pyrex and the colab, max is the cutest
Honestly, when I took a cooking course for pasta and sauces, I was blown away by the raw muscle power it takes to make that delicious doe. Such respect for those old timey grannys! That and hand-washing must have been quite the excersice!
Max sent me here. I’m so happy he did!
I've been watching food youtube for years and this is literally the first video that made my mouth water. God your pasta looks heavenly
Wow, thank you!
The most ambitious crossover
I usually don't put all my carrots into the Lasagna sauce, as ideally I want them aldente. Only works with fresh lasagna noodles though.
Also during the cooking of lasagna one time, I got hungry and discovered, that the tomato paste, onions, carrots and beef ground meat base for the sauce is ideal for spreading onto a slide of bread or toast.
Put some Parmesan on top and put it in the oven. Voila, you have really good finger food for your next redwine party.
chef snacks
@@ProtoCookswithChefFrank Damn right. :D
Really good demonstration techniques, especially for us amateurs at home, plus an opportunity to learn about American lasagna; in England we make a bechamel sauce with cheese instead of the ricotta mix, but your version sounds much better - I can’t wait to try it!
Love your version of lasagna! Had my mouth watering.
Thank you
As a person with rheumatoid arthritis in my hands, I will continue to use garlic I don't chop myself when necessary. I will use powdered garlic and chopped garlic that comes in a jar. Fresh obviously would taste better but one can only do what one can do.
@Lex Bright Raven Thank you for the thought. I have a higher end chopper. I had to get creative when the hands stopped working right. I started having to purchase precut vegetables and other ergonomic tools to keep going in the kitchen.
As Italian i approve this 100% !! Ben fatto chef ! Non manchero' di fare la stessa ricetta a casa !!
This man know what he doing !! He know it !!
Thank you
hi , i came here from tasting History. all lasagne looks good to me doesnt matter which way it is made
Welcome. Thanks
Thanks for the introduction to Tasting History with Max Miller, Chef!!! 💜💜💜 Your lasagna looks spectacular! I'm sure your nonna is proud. You're absolutely right about it being better the next day. So much easier to get clean slices that show off your layers after it's chilled. All it needs is a big green salad and some toast slathered with garlic confit for an amazing meal! 😋😋😋
Frank, there is only one other TV Chef who has as much excitement and as much happiness in cooking as you - and that is of course Julia Child. I think you are happier when cooking than even Jacques Pepin and Emeril Lagasse. It is a treat to watch you. Thanks, friend.
Love the collabs, please more!!!
Will do
first time viewer, and man I so identify with you, when I get done cooking, ANYTHING I usually have to sweep and mop the kitchen, I get stuff everywhere....but hey I sure enjoy cooking and watching others eat my food.😀
I had absolutely no idea Chef Frank had his own channel. Saw his stuff on Epicurious, but have been a huge fan of Max's channel..... So another one to thank Max for. :)
Tasting History sent me. I was first clued into you on the other flasher channel but I cut the cord years ago so I don't care about legacy media of any kind. Thanks to CNN et al, I don't trust any of them about anything. But when Max talked you up, I made an exception. This recipe looks delicious. New sub. Big thanks.
Oh Chef Frank and Max casually doing a collab... just my two favorite online people doing a thing no big deal
Love the history lesson of a dish , thank you!!
Came here from Tasting History! Long time fan girl of Chef Frank!
Welcome aboard
Came here thanks to Tasting History. Glad to see another collaboration of Max's!
Omg we love Tasting History! Plz do more collaborations!
Also if you need any ideas, please look into polynesian and hawaiian dishes. We could use the boost!
I really like how he shows off home cooking 😊
This Lasagne really Slappin right in the face of mine...
OMG two of my favorite food vloggers!!!
Thank you for being so generous with your time, experience, and expertise!! It's so valuable as a newer home cook to have access not just to the _how_ of a recipe but also to the _why_ and you explain everything so simply and beautifully n.n
Five chef's hats 👩🍳👩🍳👩🍳👩🍳👩🍳 for the excellent recipe and presentation from Long Guyland where we really do say ricott and mozzarell.