The smile on your face when you serve your dishes to your family members is heartwarming. Food is my love language - I cook for the people I love - that's one of the ways I show them I care about them.
It’s the real Italian way! Making homemade meals like Grandma and Mom did, and eating together. Italian Americans all have the same roots, our Grandparents from Italy, all lived and taught the same way.
Facts, that’s what I love about RUclips and all the recipes folks can share. My kids would rather dad cook than us go out to eat over any restaurant lol that’s a great feeling.
I love how you involve your son. I can imagine he will grow up looking back at how his dad used to make food tutorials and he got to taste all the good food.
I just love your son he knows good food when he eats it I have a son and I had the same kind of relationship with him it’s so lovely to watch the two of you interact.I make this but yours looks much better can’t wait to try it ,it is one of my favourites.Fabulous as always.Shar from Canada.😊😊😊
Hey Jim. Love the channel. I watch this instead of the news and it keeps me sane. Made your Shrimp Fra Diavolo for my picky brother last week and he loved it. Thanks for showing the cubed butter and flour technique here. I have never seen that before.
You made me hungry and inspired me. I made some Piccata. I didn't have any fresh lemons in the house, but I had a jar of preserved lemons I made a while back. I dice a couple of pieces really small. It worked just fine!! You have become one of my favorite cooking channels. And not just because of your recipes - which are fantastic - but because you don't yammer away incessantly - you are to the point and give good clear instructions. I'm a pretty cood cook myself, so I appreciate that. Thanks for sharing your talent.
Not a lot of videos were I see the cook or chef uses the top side of the chefs knife to gather their chopped product to a bowl or pan. You are the real deal brother!!
I love capers, so I always add a bit more than the recipe asks for. I've also found that mashing a bit of the capers early on helps spread the caper goodness about.
i so enjoy watching your videos! especially the ones where you add the smooth jazz in the background, makes it a relaxing experience. I love your thoughtful approach to cooking, your tips, and your kids participation and thumbs up on what you prepare! my one complaint? RUclips doesn't have smellavision! 😁 this looks so yum!
My husband and I made this for dinner tonight. This was amazing! Thanks for breaking the recipe down into steps and showing all ingredients, this makes it easy for beginners to follow. This is the second recipe we have tried. Thanks again.
Just stumbled onto your channel and love how down to earth and 'real' you are. I am a fan of many big youtube channels but often find them intimidating/over the top where your meals feel much more achievable for an average home cook like myself. I have planned a few of your recipes for next weeks dinners, and I can't wait! In the meantime, ill continue binge-watching your content.
This is the most accurate description of why this dude is awesome. Just a real dude, cooking for his family who he loves. Can’t make gimmicks improve on this.
Of the many recipes I've watched yours is the best. Your instructions are awesome. I'm a seasoned & experienced cook. When making something I've never attempted before it's nice to be able to stop & watch again. This was like my security blanket. Many thanks for a well made video. Btw my family liked it. I wasn't so sure they would.
Hands down, the best cooking show ever. Love your receipt’s and the way you instruct and teach. Thank you. Happy Mothers Day. Also best taste testers ever.
One of the things I like about your videos is how much they remind me of my late mother's approach to cooking. I think she considered measuring spoons to be tools of the devil. She knew how much salt was in a couple of pinches or how much flour was in the palm of her hand. And the results were always stupendous.
Thank you! I think when you've been cooking long enough you can pull the exact amount needed. If I'm ever using a teaspoon to measure salt for these type of recipes I'm out lol.
I’ve always done piccata really saucy and with pasta (usually linguine, though it goes great with penne or such if you thicken the sauce more). We’re not in Italy, we can make it how we like it!
I’ve always been really intimidated by dishes like these. After watching your video it seemed easy enough but I could tell that there would be a few ways my dish could go wrong. I made it for my girlfriend last night after a hard day at work and completely hit it out of the park. Honestly we were both surprised. Thank you for giving me more confidence in the kitchen and you better believe I’m going to keep watching!
Love your dishes, how you present them (down to earth), and the relationship with your Family. It’s priceless! I am looking into that stainless steel pan too. Love SS.
I really like the idea of cutting up the chicken small like this. I made this just last night with larger, pounded chicken breasts , and was wishing for more fond than I got. The only things I did differently was 1) deglazing with the wine only, and let it reduce on it's own before adding any other liquids in so more of the alcohol will evaporate out. 2) Then add the chicken stock and lemon juice. I used 1/2 cup more chicken stock to make more sauce. 3) when it starts to boil again, immediately add the flour while constantly stirring. It's very important to give the flour time to cook so the sauce doesn't taste pasty or get lumpy. 4) turn the heat off before adding the pats of butter and keep stirring. It's important so the sauce doesn't break. And if the sauce is too thick, stir in a ladle of pasta water...just little details I learned to always do with any sauce or gravy.
Rinse your capers. I love learning new things after a few years of cooking. Thanks for providing the little details that the other channels don't provide.
Watched about 10 of your videos from Sunny England. Gunna give my family and Italian American food night! You're a killer dude, love your presentation and heart. Keep it up.
I just made this for my mom and dad. They loved it. Maybe one day James will be making these recipes for you to remind you of good times and make you proud.
Born in Bay Ridge and grew up on Staten Island. So you, sir, bring back great memories of our food. And your accent makes me feel at home. Really good. I watch lots of cooking shows but yours is my favorite. Many thanks.
There is something I love about the texture of chicken when it's been pounded to be thinner. Piccata is one of my all time favirte dishes too. Beautiful take on it here! Wow, your son is adorable, and I loved how he took an interest in the ingredients! Following in your footsteps I'd say!
Amazing recipe! Amazing Italian Chef! I tell all of my clients about your wonderful genuine channel here in El Paso, Texas. Sip 'n' Feast IS THE BEST, authentic, home-style Italian cuisine All around! Thank you for sharing your love of great Italian dishes!💕
this is the best you tube cooking show. There is an Italian store down the street from me, and after watching you, I have to go and shop there it's the ingredients that make the difference.
I made this dish last night for my family. It was Fabulous. First, I wasn’t sure the sauce would reduce, but it came out great. Thank you very much for the post.
I made chicken piccata Friday night. Your ideas of flouring the butter and not using a colander make sense. Stirring the pasta with the tongs was a great tip too. Next time? I’ll try it your way. Thanks for the video, Mr Long Island.
WOW! I am definitely making this. Just noticed you’re over 50K now. Congrats. I think I found you when you were just starting out. Happy to see your success.
Thanks! My channel tripled in about a month. I was beginning to wonder if I needed to change things, then everything went up. I'll never understand it lol.
Really digging the butter cubes rolled in flour. One thing I've been doing the last few years is cooking pasta in the minimum possible water - the resulting pasta water is far far more "powerful" as a sauce base and the pasta itself tends to hold sauce even better.
Found you last week. Your videos are fantastic. I have been barbecuing for about two years. Now I think I’m going to start trying to be an Italian chef thanks to you
I stumbled across this video and coincidentally I had been looking for a new chicken piccata recipe as the one I was using just didn't measure up. So this past weekend I set up my laptop in the kitchen and followed the directions to a tee. My husband said it was the best ever, very impressed with the tenderness of the chicken and the good flavor of the sauce. Now I have a new dish to serve company with confidence. Looking forward to trying more of your recipes. Thank you!
I really like the way he shows the ingredients prep - you see the food item; he begins to peel and chop; then you see it all done. You don't have to waste time watching the endless chopping of the ingredients - we get the idea right away what's being done. Many cooking bloggers make you watch the complete peeling, dicing or chopping of sometimes 2 or more of the onions - potatoes - whatever - it's tedious.
This looks excellent 🌟 💋👌 So glad that ur son doesn't just eat & run!... he truly enjoys his food and he actually recognizes the ingredients! U've taught him well✅ Soon, he'll be cooking for YOU! 😋
I love how honest and down to earth this channel is, as opposed to the growing pattern of micrograms and millimeters in kitchens. So you don't like those many capers? Use less! Want a different kind of pasta? Do it! It screams something genuine!
@Victor R Is your complaint against the metric system? Or is it against measurements in general? Many RUclips chefs use the metric system because the majority of the world uses the metric system. That does not make them pretentious, that makes them accessible. Sip and Feast also uses measurements: he says tablespoon, cup, and inch, quite frequently. So I can only imagine your gripe is against metric? For what it’s worth, there are 28million micrograms in an ounce. I can only assume you are not familiar with metric; and are being rather petulant about it.
@@theouthousepoet and I can only assume you are not familiar with text interpretation. If Sip and Feast understood my point, I really don't care wether you got it or not.
Made this last night, it is as good as any chicken piccata we have ever had in the many excellent local Italian restaurants we eat at. It seals it for me, you are hands down the best Internet chef going, I have tried 50 things from other chefs over years and everything somehow comes up short. With you I am 2-2 absolutely killing it(the other we have done 5 times now is the rib ragu).
This is probably my family's favorite dish that I make, especially my daughter. It's one that she can't get enough of. My take on it is close to yours. I'm going to try some of what you differently to see how it goes. Their favorite part of the sauce, so I make a double portion of it. It takes extra effort since I have to do two batches of chicken, and doing that requires me to clean out the pan for the second batch so that the fond doesn't burn (I really need to get a second saute pan).
Even if you have to “clean out the pan,” as you say, for your second batch, you can save that fond: just deglaze with a minimal amount of liquid (broth or wine, I would use wine. Set aside, add later. Reduce as needed. Never toss out pond! That’s the key to the flavor, especially sauces. It’s the magic ingredient!
I'm so thrilled to have found this recipe! We had chicken piccata for our wedding meal, and I've never found a good recipe. This is on the menu this week 😍
Your channel is great my man. My algorithm almost provides 80% of my feed with cooks. You have a respect for the food by letting the ingredients speak for themselves. Keep it up.
Have been catching up on your vids since recently subscribing. When I came to this I confess I got a little teary-eyed watching; it brought me back to a place in time and anything piccata or francese has been my lifelong favorite meal for decades, especially when it's made using flounder (but chicken works, esp here in the midwest where fresh-caught from the Great South Bay is out 😕.) I left LI many years ago and as they say, there's no place like home. I first had Flounder Francese at Captain Bill's in Bayshore back in the day and I remember it like it was yesterday: sitting at a window table, overlooking the water on a perfect, sunny, late afternoon ... I thought I died and went to heaven! 😂 I'd never had anything like it. Anyway, I made this your way last night with chicken tenders and it was awesome. P.S. As Bob Hope would say: thanks for the memories ❤
Thank you so much for sharing your experience. I lived in MN for 3 years and understand the feeling of missing home. I'm so happy you enjoyed the recipe.
Yes indeed ! As usual, love your delivery...looks out of this world delicious and the father/son connection is precious beyond words !! I do believe he is up and coming in that kitchen just like his dad ; ) Have a great weekend !!
Another broken record. What is the value of James’s reaction? Priceless! It keeps your audience waiting to the end. His comments are at a level of professional flavor panelists. He won’t want to do it forever but you and your audience get to enjoy for as long as he does.
Thank you, Thank you. I've done Piccata several times but yours was the best! From the floured butter cubes to the sliced lemons Sauce was tangy and velvety . Can't wait to try your marsala
You re making me look good! We love this recipe of c p. I’m addicted to your cooking demos 😂. It’s fun tho. Love your son showing up when it’s time to eat!
This looks delicious, and I like that you cut the chicken into smaller pieces. I also like your technique for thickening the sauce. I usually make a roux or add some creme fraiche.
I am happy again after watching you cook again as always but the interaction between you and your lovely son is the icing on the cake.Shar fromCanada❤️😊😊😊😊👍
I didn't have any white wine around, so I substituted a dash of white wine vinegar and it came out great. A nice change from the traditional tomato based sauce.
This looks awesome...oddly enough my Family LOVES the Caper brine (well within reason), I make a Browned Butter, Lemon Juice, Caper sauce for splashing over Breaded (pan fried, deep fried or baked) Catfish/Tilapia and that Caper brine is the key to that sauce. Anyway this looks great and I'll give this a try...that will be 4 of your Recipes now that I've tried.
I love Chicken Piccata, and I enjoy watching how others prepare it. Your method is similar to mine, but I season the chicken with a pinch of cayenne pepper, along with the salt and black pepper, before flouring. I also add a few artichoke hearts in with the capers. And, at the end, I like to toss in some crumbled crispy bacon. And, when I serve it up, I garnish with some freshly grated parmesan cheese. Thanks, for the video! I think I'll make this for dinner tomorrow - it's been awhile.
I had this dish for the first time several months ago at the best Italian restaurant in Columbus GA. The owner is from Rome. It was absolutely fantastic.
Hi Jim, I love Chicken Piccata. I have to say this was the most delicious dish I have made in a long time. Your recipes are so good, easy to copy with great explanation. I will mention I went up on the Chicken Broth, lemon juice and wine to create more sauce as I had a bit more chicken. This recipe is a keeper.. Thanks so much and may I say your family is adorable, sweet and seem so appreciative of your hard work. I’m hooked.. 😊
I made this this evening with some minor substitutions per my family's tastes and it came out very lovely.. TY. I've learned quite a bit from you as far as cooking pasta and better techniques. Being a southern lad we didn't cook a lot of pasta growing up, I dated a an Italian girl from PA one time and the first time I made spaghetti for her she freaked out on me..lol. I clearly didn't do it right. Oh and please share the secret to getting your kids to try foods. I have 2 and I can't seem to get them to try new stuff. 🙂
That looks wonderful, I will be making it for sure. There are only 2 of now since our "kids" are grown and married, but I'm sure the leftovers will be just as good. I could probably cut it in half, but what if I want more. Better to make the whole thing. Thank you so much for sharing. I'm new to this channel but so glad I found you. Stay well and safe. Your son is adorable.
Thanks for liking the video! I actually had the leftovers the next day and they were great. I often film 2 videos in the same day so this one got saved until the next.
I made your roasted cherry tomato pasta, so good so I tried this tonight. More steps involved, was thinking may not make this again. Unfortunately, or fortunately, it was the best pasta and sauce I’ve ever had. So I will have to make this a lot. Thank you for these recipes, my family thanks you, these are not home cook level, these are top fancy restaurant meals.
The smile on your face when you serve your dishes to your family members is heartwarming. Food is my love language - I cook for the people I love - that's one of the ways I show them I care about them.
That's what it's all about imo. I appreciate you watching and thanks for the comment.
It’s the real Italian way! Making homemade meals like Grandma and Mom did, and eating together. Italian Americans all have the same roots, our Grandparents from Italy, all lived and taught the same way.
Facts, that’s what I love about RUclips and all the recipes folks can share. My kids would rather dad cook than us go out to eat over any restaurant lol that’s a great feeling.
This guy needs his own cooking show. He makes things so simple
I really appreciate it.
I love how you involve your son. I can imagine he will grow up looking back at how his dad used to make food tutorials and he got to taste all the good food.
You son's smile when he eats your food is everything ! Let me continue my binge watching of all these food video. Pasta lover oh man
Your son is very handsome and so adorable. You are a great cook. Thank you for your presentation.
I just love your son he knows good food when he eats it I have a son and I had the same kind of relationship with him it’s so lovely to watch the two of you interact.I make this but yours looks much better can’t wait to try it ,it is one of my favourites.Fabulous as always.Shar from Canada.😊😊😊
Hey Jim. Love the channel. I watch this instead of the news and it keeps me sane. Made your Shrimp Fra Diavolo for my picky brother last week and he loved it. Thanks for showing the cubed butter and flour technique here. I have never seen that before.
Thanks for liking the channel! I can't do too much news either haha. Glad you're brother liked the fra diavolo.
You made me hungry and inspired me. I made some Piccata. I didn't have any fresh lemons in the house, but I had a jar of preserved lemons I made a while back. I dice a couple of pieces really small. It worked just fine!! You have become one of my favorite cooking channels. And not just because of your recipes - which are fantastic - but because you don't yammer away incessantly - you are to the point and give good clear instructions. I'm a pretty cood cook myself, so I appreciate that. Thanks for sharing your talent.
Thanks and I'm glad you enjoyed it. I appreciate the feedback too, letting me know I'm moving the right direction.
Your son knows what’s good. I’m making this tomorrow. Can’t wait. Thanks
Thanks! He is a pretty solid critic. Hope you enjoy the recipe!
Not a lot of videos were I see the cook or chef uses the top side of the chefs knife to gather their chopped product to a bowl or pan. You are the real deal brother!!
I love capers, so I always add a bit more than the recipe asks for. I've also found that mashing a bit of the capers early on helps spread the caper goodness about.
i so enjoy watching your videos! especially the ones where you add the smooth jazz in the background, makes it a relaxing experience. I love your thoughtful approach to cooking, your tips, and your kids participation and thumbs up on what you prepare! my one complaint? RUclips doesn't have smellavision! 😁 this looks so yum!
Thanks so much! I really appreciate you watching.
My husband and I made this for dinner tonight. This was amazing! Thanks for breaking the recipe down into steps and showing all ingredients, this makes it easy for beginners to follow. This is the second recipe we have tried. Thanks again.
Just stumbled onto your channel and love how down to earth and 'real' you are. I am a fan of many big youtube channels but often find them intimidating/over the top where your meals feel much more achievable for an average home cook like myself. I have planned a few of your recipes for next weeks dinners, and I can't wait! In the meantime, ill continue binge-watching your content.
Thank you man! I'm trying my best to make these recipes easy and stress free. I appreciate you watching.
This is the most accurate description of why this dude is awesome. Just a real dude, cooking for his family who he loves. Can’t make gimmicks improve on this.
Of the many recipes I've watched yours is the best. Your instructions are awesome.
I'm a seasoned & experienced cook.
When making something I've never attempted before it's nice to be able to stop & watch again. This was like my security blanket. Many thanks for a well made video.
Btw my family liked it.
I wasn't so sure they would.
Making this for Sunday supper. Keeping it Kosher with coconut 🥥cream instead of butter 🧈. Thank you sweet chef!
Hands down, the best cooking show ever. Love your receipt’s and the way you instruct and teach. Thank you. Happy Mothers Day. Also best taste testers ever.
One of the things I like about your videos is how much they remind me of my late mother's approach to cooking. I think she considered measuring spoons to be tools of the devil. She knew how much salt was in a couple of pinches or how much flour was in the palm of her hand. And the results were always stupendous.
Sounds like my grandma. Good memories indeed!
Thank you! I think when you've been cooking long enough you can pull the exact amount needed. If I'm ever using a teaspoon to measure salt for these type of recipes I'm out lol.
I’ve always done piccata really saucy and with pasta (usually linguine, though it goes great with penne or such if you thicken the sauce more). We’re not in Italy, we can make it how we like it!
I’ve always been really intimidated by dishes like these. After watching your video it seemed easy enough but I could tell that there would be a few ways my dish could go wrong. I made it for my girlfriend last night after a hard day at work and completely hit it out of the park. Honestly we were both surprised. Thank you for giving me more confidence in the kitchen and you better believe I’m going to keep watching!
Love your dishes, how you present them (down to earth), and the relationship with your Family. It’s priceless! I am looking into that stainless steel pan too. Love SS.
Thanks so much! Hope you enjoy the pan.
Just dicovered this channel today and I'm so glad I did! Love the interesting new pasta ideas to spice up my weeknight dinners
Thanks very much and welcome to the channel.
I really like the idea of cutting up the chicken small like this. I made this just last night with larger, pounded chicken breasts , and was wishing for more fond than I got.
The only things I did differently was 1) deglazing with the wine only, and let it reduce on it's own before adding any other liquids in so more of the alcohol will evaporate out. 2) Then add the chicken stock and lemon juice. I used 1/2 cup more chicken stock to make more sauce. 3) when it starts to boil again, immediately add the flour while constantly stirring. It's very important to give the flour time to cook so the sauce doesn't taste pasty or get lumpy. 4) turn the heat off before adding the pats of butter and keep stirring. It's important so the sauce doesn't break. And if the sauce is too thick, stir in a ladle of pasta water...just little details I learned to always do with any sauce or gravy.
Rinse your capers. I love learning new things after a few years of cooking. Thanks for providing the little details that the other channels don't provide.
You are so welcome!
Watched about 10 of your videos from Sunny England. Gunna give my family and Italian American food night! You're a killer dude, love your presentation and heart. Keep it up.
Thanks so much for the kind words. I hope you and your family enjoy it.
I just made this for my mom and dad. They loved it. Maybe one day James will be making these recipes for you to remind you of good times and make you proud.
It’s one of the best easiest most flavorful dishes. Chicken and lemon and capers is amazing. Thanks for reminding me. This is a great channel.
Thanks very much!
Born in Bay Ridge and grew up on Staten Island. So you, sir, bring back great memories of our food. And your accent makes me feel at home. Really good. I watch lots of cooking shows but yours is my favorite. Many thanks.
Love your “taste tester” at the end! He’s adorable and no doubt keeps you honest. I do so much enjoy your channel!
Thank you so much!
There is something I love about the texture of chicken when it's been pounded to be thinner. Piccata is one of my all time favirte dishes too. Beautiful take on it here! Wow, your son is adorable, and I loved how he took an interest in the ingredients! Following in your footsteps I'd say!
He often surprises me with how he can break down what's good about a dish. Thanks for liking the video!
Definitely making this! Love your adorable taste testers! You have such a lovely relationship with your kids!
Thanks! I bribe them with food haha.
Amazing recipe!
Amazing Italian Chef!
I tell all of my clients about your wonderful genuine channel here in
El Paso, Texas.
Sip 'n' Feast
IS
THE BEST,
authentic,
home-style
Italian cuisine
All around!
Thank you for sharing your love of great Italian dishes!💕
Thank you, really appreciate that!
this is the best you tube cooking show. There is an Italian store down the street from me, and after watching you, I have to go and shop there it's the ingredients that make the difference.
Thanks so much!
I made this dish last night for my family. It was Fabulous. First, I wasn’t sure the sauce would reduce, but it came out great. Thank you very much for the post.
I made chicken piccata Friday night. Your ideas of flouring the butter and not using a colander make sense. Stirring the pasta with the tongs was a great tip too.
Next time? I’ll try it your way. Thanks for the video, Mr Long Island.
Thank you very much!
I really want to see this channel cross 5 million subscribers. This dude is amazing. Hands down the best on RUclips.
Thanks so much! I really appreciate the support.
WOW! I am definitely making this. Just noticed you’re over 50K now. Congrats. I think I found you when you were just starting out. Happy to see your success.
Thanks! My channel tripled in about a month. I was beginning to wonder if I needed to change things, then everything went up. I'll never understand it lol.
Really digging the butter cubes rolled in flour.
One thing I've been doing the last few years is cooking pasta in the minimum possible water - the resulting pasta water is far far more "powerful" as a sauce base and the pasta itself tends to hold sauce even better.
this is going to be my favorite channel… this month i am in the mood of pastassss recipes!!!!
Found you last week. Your videos are fantastic. I have been barbecuing for about two years. Now I think I’m going to start trying to be an Italian chef thanks to you
Thanks very much! Glad you're enjoying the vids and welcome to the channel.
Your presence, the interaction with your family, the videos and the lessons you teach are the highlight of my RUclipsing each day. Thx!
Wow. Thanks so much!
I stumbled across this video and coincidentally I had been looking for a new chicken piccata recipe as the one I was using just didn't measure up. So this past weekend I set up my laptop in the kitchen and followed the directions to a tee. My husband said it was the best ever, very impressed with the tenderness of the chicken and the good flavor of the sauce. Now I have a new dish to serve company with confidence. Looking forward to trying more of your recipes. Thank you!
I love seeing your kid give detailed feedback. he's learned so much from you!
Jim, this has become the dish my wife asks me to make anytime we have guests. So damn good. Love the channel and the easy to follow recipes.
I really like the way he shows the ingredients prep - you see the food item; he begins to peel and chop; then you see it all done. You don't have to waste time watching the endless chopping of the ingredients - we get the idea right away what's being done. Many cooking bloggers make you watch the complete peeling, dicing or chopping of sometimes 2 or more of the onions - potatoes - whatever - it's tedious.
I made this tonight and I'm eating right now. One word....YUM!!! It's a hit! Thank you!
So glad you enjoyed it!
Winner winner chicken dinner! I love this recipe, I’m replacing all of my chicken piccata recipes with this!
Thanks for sharing your Italian Recipes. Greetings from Istanbul... And may God bless your son. Lucky boy to taste such delicious pastas👌🏻
This looks excellent 🌟 💋👌 So glad that ur son doesn't just eat & run!... he truly enjoys his food and he actually recognizes the ingredients! U've taught him well✅ Soon, he'll be cooking for YOU! 😋
Thanks! I hope he wants to learn. Right now he just loves being the critic.
I love how honest and down to earth this channel is, as opposed to the growing pattern of micrograms and millimeters in kitchens. So you don't like those many capers? Use less! Want a different kind of pasta? Do it! It screams something genuine!
I try my best. And to be honest the bar is kind of low. So many channels are going with the microgram and militant instructions.
@Victor R
Is your complaint against the metric system? Or is it against measurements in general?
Many RUclips chefs use the metric system because the majority of the world uses the metric system. That does not make them pretentious, that makes them accessible.
Sip and Feast also uses measurements: he says tablespoon, cup, and inch, quite frequently. So I can only imagine your gripe is against metric?
For what it’s worth, there are 28million micrograms in an ounce. I can only assume you are not familiar with metric; and are being rather petulant about it.
@@theouthousepoet and I can only assume you are not familiar with text interpretation. If Sip and Feast understood my point, I really don't care wether you got it or not.
@@2tlance fair enough!
Perhaps I’m just jealous. I still don’t know what your point is!
Care to elucidate further?
Made this last night, it is as good as any chicken piccata we have ever had in the many excellent local Italian restaurants we eat at. It seals it for me, you are hands down the best Internet chef going, I have tried 50 things from other chefs over years and everything somehow comes up short. With you I am 2-2 absolutely killing it(the other we have done 5 times now is the rib ragu).
A man who has a favourite pan. A real cook. 👍👍👍🇬🇧
Honestly of all the cooks on RUclips you're definitely the best. Hands down. Thanks for these!!
I just had dinner but after watching this I’m hungry again! Great video!
This is probably my family's favorite dish that I make, especially my daughter. It's one that she can't get enough of. My take on it is close to yours. I'm going to try some of what you differently to see how it goes. Their favorite part of the sauce, so I make a double portion of it. It takes extra effort since I have to do two batches of chicken, and doing that requires me to clean out the pan for the second batch so that the fond doesn't burn (I really need to get a second saute pan).
Even if you have to “clean out the pan,” as you say, for your second batch, you can save that fond: just deglaze with a minimal amount of liquid (broth or wine, I would use wine. Set aside, add later. Reduce as needed. Never toss out pond! That’s the key to the flavor, especially sauces. It’s the magic ingredient!
Brother, you got this dialed! I am absolutely enjoying all this knowledge and love you're sharing...
Thanks very much!
Really enjoy this show he,s so calm not like food network where a contest every show ..
That kid OMG he's so adorable ! ❤
I'm so thrilled to have found this recipe! We had chicken piccata for our wedding meal, and I've never found a good recipe. This is on the menu this week 😍
Your channel is great my man. My algorithm almost provides 80% of my feed with cooks. You have a respect for the food by letting the ingredients speak for themselves. Keep it up.
Thanks very much and welcome to the channel!
Your son is soo soo adorable and loving.
Yum!!! You'll come to know how much I love this meal!
It's a once a weekend for us!
Thank you for your version.
I'll try to duplicate
I am obsessed with all of your dishes....and your son is beyond adorable!!
I just made your chicken piccata recipe - and just like your other recipes the end result was delicious. Thank you .
I could watch you and your adorable taste tester eat and enjoy, for half an hour!💕 Yum, by the way, really yum💕
Have been catching up on your vids since recently subscribing. When I came to this I confess I got a little teary-eyed watching; it brought me back to a place in time and anything piccata or francese has been my lifelong favorite meal for decades, especially when it's made using flounder (but chicken works, esp here in the midwest where fresh-caught from the Great South Bay is out 😕.) I left LI many years ago and as they say, there's no place like home. I first had Flounder Francese at Captain Bill's in Bayshore back in the day and I remember it like it was yesterday: sitting at a window table, overlooking the water on a perfect, sunny, late afternoon ... I thought I died and went to heaven! 😂 I'd never had anything like it. Anyway, I made this your way last night with chicken tenders and it was awesome. P.S. As Bob Hope would say: thanks for the memories ❤
Thank you so much for sharing your experience. I lived in MN for 3 years and understand the feeling of missing home. I'm so happy you enjoyed the recipe.
Yes indeed ! As usual, love your delivery...looks out of this world delicious and the father/son connection is precious beyond words !! I do believe he is up and coming in that kitchen just like his dad ; ) Have a great weekend !!
Thank you! He's a great eater, but not too interested in cooking yet. Hopefully that will change soon.
Hell yeah bro, looks good. Congrats on 50k. Growing so fast I gotta keep congratulating you every video at this point lol
Thanks so much! Really appreciate the support!
The hug....wonderful dessert
ide love a cooking music playlist.. i have my own but some of the background music you have in your videos is so relaxing
Love watching the master at work.
Thanks so much!
another home run- this guy doesn't miss #noduds
Thanks so much!
Another broken record. What is the value of James’s reaction? Priceless! It keeps your audience waiting to the end. His comments are at a level of professional flavor panelists. He won’t want to do it forever but you and your audience get to enjoy for as long as he does.
Thank you, Thank you. I've done Piccata several times but yours was the best! From the floured butter cubes to the sliced lemons Sauce was tangy and velvety . Can't wait to try your marsala
Thank you! Hope you enjoy the marsala as well!
Okay, the kid is cute. And any kid that age that knows what capers are must have been raised well. Subscribed!
Thanks and welcome to the channel!
This is my absolute favorite. I know its not low calorie but, its to die for
You re making me look good! We love this recipe of c p. I’m addicted to your cooking demos 😂. It’s fun tho. Love your son showing up when it’s time to eat!
nice dish , I'll cook it this weekend, nice to see you sharing it with your son
Food so good it'll make you hug your papa!
This looks delicious, and I like that you cut the chicken into smaller pieces. I also like your technique for thickening the sauce. I usually make a roux or add some creme fraiche.
I just discovered your RUclips channel and I can’t tell you happy it makes me to see you cook. Thank you.
Thanks so much and welcome to the channel.
Butter in the flour? Genius!! One of my favorite dishes. I have never perfected it. But I never Alfredo as fantastic until I followed your recipe
man if I was that kids dad id be proud of him. the way he says " what are the herbs?" lol great articulating
I am happy again after watching you cook again as always but the interaction between you and your lovely son is the icing on the cake.Shar fromCanada❤️😊😊😊😊👍
You can use a fork to crush some of the capers as they heat. Adds a lot of flavor.
Jfc almost 10-20k subs since the ragu video?? This family is on a MISSION.
The ragu video really helped! Thanks for watching.
I didn't have any white wine around, so I substituted a dash of white wine vinegar and it came out great. A nice change from the traditional tomato based sauce.
Has Sip and Feast ever ever let you down? It never has let me down I know that. The taste tester is great and the chef is pretty darn good!
Thanks so much, really appreciate that!
This looks awesome...oddly enough my Family LOVES the Caper brine (well within reason), I make a Browned Butter, Lemon Juice, Caper sauce for splashing over Breaded (pan fried, deep fried or baked) Catfish/Tilapia and that Caper brine is the key to that sauce. Anyway this looks great and I'll give this a try...that will be 4 of your Recipes now that I've tried.
Hope you like it. I love the caper brine too, and use it in a couple of recipes like this one: ruclips.net/video/7rsjha-bKIU/видео.html
Your vids are the highlife of my day.
I love Chicken Piccata, and I enjoy watching how others prepare it. Your method is similar to mine, but I season the chicken with a pinch of cayenne pepper, along with the salt and black pepper, before flouring. I also add a few artichoke hearts in with the capers. And, at the end, I like to toss in some crumbled crispy bacon. And, when I serve it up, I garnish with some freshly grated parmesan cheese.
Thanks, for the video! I think I'll make this for dinner tomorrow - it's been awhile.
I just discovered this channel and I’m obsessed! I can’t wait to try this recipe. Thank you.
Thanks so much! Hope you enjoy the recipe.
I had this dish for the first time several months ago at the best Italian restaurant in Columbus GA. The owner is from Rome. It was absolutely fantastic.
Hi Jim, I love Chicken Piccata. I have to say this was the most delicious dish I have made in a long time. Your recipes are so good, easy to copy with great explanation. I will mention I went up on the Chicken Broth, lemon juice and wine to create more sauce as I had a bit more chicken. This recipe is a keeper.. Thanks so much and may I say your family is adorable, sweet and seem so appreciative of your hard work. I’m hooked.. 😊
I'm so happy you find the recipes to be helpful and really appreciate the kind words!
I made this this evening with some minor substitutions per my family's tastes and it came out very lovely.. TY. I've learned quite a bit from you as far as cooking pasta and better techniques. Being a southern lad we didn't cook a lot of pasta growing up, I dated a an Italian girl from PA one time and the first time I made spaghetti for her she freaked out on me..lol. I clearly didn't do it right.
Oh and please share the secret to getting your kids to try foods. I have 2 and I can't seem to get them to try new stuff. 🙂
Love capers! Great dish. Great recipe. Thank you ❤
Thanks for your videos. I listen to the same type of music when I'm cooking. Keep up the good work.
ha dads lil food critic! thats cool
That looks wonderful, I will be making it for sure. There are only 2 of now since our "kids" are grown and married, but I'm sure the leftovers will be just as good. I could probably cut it in half, but what if I want more. Better to make the whole thing. Thank you so much for sharing. I'm new to this channel but so glad I found you. Stay well and safe. Your son is adorable.
Thanks for liking the video! I actually had the leftovers the next day and they were great. I often film 2 videos in the same day so this one got saved until the next.
I made your roasted cherry tomato pasta, so good so I tried this tonight. More steps involved, was thinking may not make this again. Unfortunately, or fortunately, it was the best pasta and sauce I’ve ever had. So I will have to make this a lot. Thank you for these recipes, my family thanks you, these are not home cook level, these are top fancy restaurant meals.