Yea Stephan from not another cooking show has a wonderful roasted peppers pasta sauce that instantly became my favorite after trying. I think it would've won. great video as always ❤
Ethan recently did a guest appearance on Brian Lagerstrom's channel, and either he's a really short dude, Brian is tall, or both. BTW, if these "testing RUclips chef" videos are getting you hits, then might I suggest pitting your Chiciago pan pizza gainst Brian Lagerstrom's pizza. That guy is well on his way to claiming the title of KING OF RUclips PIZZA, and he's got a kick-ass Chicago pizza recipe. 😁
I just discovered this channel and love the content. You're actually funny and not an annoying youtube chef for once. Keep up the awesome content, brother!
i've see one other video of yours besides this one. I like how your cooking flow feels. It makes me think i could actually make something like these. subscribed!
@@AdamWitt I've seen a bunch since The day I left this note. I pick up a little technique from each one of your videos, and also I'm in kind of a tiny kitchen as well, so it's nice to see someone else with limited space doing everything.
I'd say you pretty much nailed this one, Adam. Gordon's looks delicious, but Ethan's sausage coins and the nice thickness of his sauce is more what I'm looking for in a pasta. I'm curious to see what Gordon's would be like with just the addition of Ethan's sausage coins. I'm a new subscriber btw.
@@AdamWitt Pasta is so large I'd like to see another episode on it. But not tomato based. There's a million red sauce recipes, several channels that compare and contrast them. What I don't see is 3 different vodka, pesto, or wine sauces.
I do my best to provide recipes for more "recipe-centric" cook-along videos. These Chef battle videos are more just for funsies, but again I shall keep it in mind.
Hey Adam. I really enjoy these videos where you compare the dishes - but I can’t help but wonder if you’re doing the dishes a disservice by not eating them immediately as you make them ?like are they cold and reheated by the time you compare them?
Not gunna lie you and the other guy (can't remember his name who compares big YT cooks who has a male partner, if anyone knows his name let me know I am subbed to him but gaming over comes my feed, cooking is a before bed watch pleasure) but you both are my guilty pleasure to watch! 11/10 content
Oh noooo!!! You shouldn’t make a pasta and then let it sit for a while. I know there probably wasn’t a better way to make this video, but it’s not fair. Especially puttanesca (which is basically Gordon’s pasta) should be eaten immediately, as evidenced by how the spaghetti “clumped” (best word I can find, but probably not the right one) together when you picked it up here. I could tell, just from the way the spaghetti behaved when you picked it up, that it had been sitting for a while.
I would have come to the same conclusions as you. Ethan's looked like the better overall experience. Briny acidic dishes are always risky for me (not my preferred flavor profile), but if done well, that also makes them a great contrast to what I normally eat. I watch Ethan's channel a lot.
Nigel ng's fried rice, it's something that a lot of people have tried to make, not all of them were successful, could he be one of those that has succeeded?
Here's an essay I spent long hours writing for you. I shed many tears writing this phenomenon and accidentally set the paper on fire: Dear Adam, As we celebrate the first anniversary of your incredible journey as a cooking RUclipsr, I wanted to take a moment to express my sincere appreciation for the joy and inspiration you've brought into my life over the past year. Your channel has become a cherished part of my routine, and I eagerly anticipate each new video you share. Your passion for cooking is palpable, and it truly shines through in every recipe, technique, and story you share with your audience. From mouthwatering dishes to invaluable kitchen tips, you've transformed my culinary adventures and elevated my confidence in the kitchen. What sets you apart, Adam, is not just your exceptional culinary skills but also your ability to connect with your audience on a personal level. Your genuine enthusiasm and approachable style make cooking feel like a delightful journey rather than a daunting task. Whether it's your infectious laughter or the way you narrate the stories behind each recipe, you've created a warm and inviting space for all of us to learn and grow. I've tried numerous recipes from your channel, and each one has been a resounding success. Your clear instructions, detailed explanations, and the evident joy you take in sharing your knowledge have made me a more adventurous and confident cook. Thanks to you, I've discovered new flavors, techniques, and a renewed love for spending time in the kitchen. Beyond the culinary realm, your positive energy and dedication to your craft have served as a source of inspiration in my own life. Your commitment to creating high-quality content and your genuine connection with your audience have not gone unnoticed. Your consistency and authenticity set a standard that many creators aspire to reach. As you reflect on this one-year milestone, know that your impact extends far beyond the screen. You've cultivated a community of food enthusiasts who share a common appreciation for good food, creativity, and the joy of cooking. I'm grateful to be a part of this community and to have you as a guide on this culinary adventure. Here's to a fantastic year of cooking delights, and I eagerly look forward to the many more recipes, stories, and shared moments to come. Congratulations on this significant milestone, Adam! Warmest regards
🧐 A GREAT REVIEW👍🏽. WELL DONE 👏🏼 BROTHER . KEEP ON MAKING SUCH ENRICHING WITH INFORMATION AND ENTERTAINING , UPLIFTING CONTENT 😀 👍🏽 👏🏼 . HEALTH AND LONGEVITY TO YOU AND YOUR TEAM'S FAMILIES 🙌🏽 🙏🏽 🙌🏽 🙏🏽 🙌🏽 🙏🏽 🙌🏽 🙏🏽 . ★🛐♾️ANIME🦸🏻♂️MAN♾️🛐 signing out 🙏🏽★
Keep it up and I will keep clicking and liking as im sure many more will as well. High quality. Engaging. Delicious crowd pulling dishes from acclaimed chefs.
You really didn’t rate Not Another Cooking Show? Stephen is all about Italian and no one does it better.
Agreed, should have had him instead of Gordon. He doesn't need any more publicity
10000% Agreed. If we're talking internet famous, it's Babish, Ethan and NACS
Stephen if you're reading this... I'll buy you a Peroni next time I'm in NYC.
NACS!... dope accro@@supermancc604
@@AdamWittyou guys have Peroni in the US too?
Yea Stephan from not another cooking show has a wonderful roasted peppers pasta sauce that instantly became my favorite after trying. I think it would've won. great video as always ❤
Stephie is OP.
Not Nother cooking show for sure, but another great channel for pasta dishes is Sip and Feast.
Great video, as always, but PLEASE stop saying “el DON-tay.” It’s “
pronounced “al DEN-tay.”
It's the Chi accent.
You forgot Vincenzo’s Plate and Pasta Grammar. Though Vincenzo would freak out about your frankensauce
Gotta make Carbonara from Vincenzo’s Plate.
He has lots of videos on this besides many many other videos on authentic Italian dishes.
Right!? I'm so offended that Vincenzo's Plate wasn't on here 😂
Not another cooking show Bucatini Amatriciana.
Ethan recently did a guest appearance on Brian Lagerstrom's channel, and either he's a really short dude, Brian is tall, or both. BTW, if these "testing RUclips chef" videos are getting you hits, then might I suggest pitting your Chiciago pan pizza gainst Brian Lagerstrom's pizza. That guy is well on his way to claiming the title of KING OF RUclips PIZZA, and he's got a kick-ass Chicago pizza recipe. 😁
Love it. They both seem like good blokes.
Yep their solo videos really don't give off their heights. Brian is like 6'4" and Ethan is like 5'6".
I just discovered this channel and love the content. You're actually funny and not an annoying youtube chef for once. Keep up the awesome content, brother!
Thanks my duder. Welcome.
it's pronounced "khlebovski" if that helps LOL nice video ! i'd love to see you include recipes from Not Another Cooking Show!
How tf is Vincenzo's Plate, a literal authentic Italian channel, not on here 😂
thank you
@vincenzosplate love the content man! Amazing food!
Hallo Sir
I am a 27 years old engineer but I always wanted to be a chef do you think it is to late for me
Thank you 💞
never too late.
Wow! Thx Adam... Gordons dish is a Puttanesca
You know it's Andy Cooks...
Love that dude. Which dish of his would you want me to cook?
To prevent your garlic from burning, add a couple of tablespoons of water if the garlic is cooking too fast.
Lol good on the olives, bad on the basil. Should never be chopped, just break apart by hand 👍
i've see one other video of yours besides this one. I like how your cooking flow feels. It makes me think i could actually make something like these. subscribed!
Thanks mate! Welcome.
@@AdamWitt I've seen a bunch since The day I left this note.
I pick up a little technique from each one of your videos, and also I'm in kind of a tiny kitchen as well, so it's nice to see someone else with limited space doing everything.
Okay, that's just not a fair competition. You get so much more flavor and texture with the chicken sausage. I want a do over! 😄
I'd say you pretty much nailed this one, Adam. Gordon's looks delicious, but Ethan's sausage coins and the nice thickness of his sauce is more what I'm looking for in a pasta. I'm curious to see what Gordon's would be like with just the addition of Ethan's sausage coins. I'm a new subscriber btw.
hope you tasted it before it turned ice cold as it looks.
Killing it Adam. All the best for 2024 mate!
Thanks homie
Al Dante sounds like a mob boss
u said al dante instead of al dente! hehehe
How about doing the same with Italian chefs?
oooo. fun idea.
Great video. Please do more of these!!
can do. What would you like to see? Creator/dish wise?
@@AdamWitt Pasta is so large I'd like to see another episode on it. But not tomato based. There's a million red sauce recipes, several channels that compare and contrast them. What I don't see is 3 different vodka, pesto, or wine sauces.
I worked in an olive grove for a while. Those olives are DEFINITELY kalamata
Hey, great video! Would it be possible for you to include a written recipe of your pasta dish somewhere ? :)
Aww man! I just sort of let it rip. Never wrote anything down. But I can keep it in mind for next time.
I do my best to provide recipes for more "recipe-centric" cook-along videos. These Chef battle videos are more just for funsies, but again I shall keep it in mind.
just for you, all dried pasta is die-cut, what you're thinking of is copper dies instead of silicone.
Great video. Thanks. I would have chosen Ethan's from the looks of it.
Thanks dude. Ethan's pasta ripped.
I keep thinking someone is poking their head in the window above the door in the background.
creeeeepy.
These all look so tasty. Also what’s the song at 11:00 cause it hits 😩
Not 100p, it's a track off a web service that we use.
The Chablowski is my kinda pasta. I love sausage cut into coins like that in my pasta. I’m sure Ethan would be horrified if he saw my finances lol
Hey Adam. I really enjoy these videos where you compare the dishes - but I can’t help but wonder if you’re doing the dishes a disservice by not eating them immediately as you make them ?like are they cold and reheated by the time you compare them?
Not Another Cooking show, he's broccoli pasta recipe, how would you improve it
Great, now I gotta go get some pasta for dinner tonight. Lol. Great videos!
Gracias! Bone snapple.
Can we get a Nick DiGiovanni dish in the next series of this. And maybe Josh from Mythical kitchen as well?
100p. Which dish of theirs should we make?
I really enjoyed nick’s charcuterie board video maybe you could make your take on that
Basil should never be chopped, period. It should always be torn.
Gordon's is a puttanesca sauce.
Hey Adam, would you recommend the Super Benriner (with mandolin blades) for $60 or the Jumbo (without mandolin blades) for $44?
I think the jumbo is a little more versatile. I would go big if you have the space.
To be fair, you used Andrew basics recipe. It's in the name, it's a basic pasta
Hilarious editing in this great work
Use all ingredients and scrape the side of pans I don't see it getting done. I'm assuming it's done but show in the edit.
I'm sure you've heard this before but you must be related to MJF right?
Gordon's was the best. Its basically pasta putanesca, classic recipe.
Love the content
Ethan's last name starts with a CHILL- and ends with a bowski
I can chop onions all day with no issue, I cut into a shallot and my eyes instantly burn.
Dad's make the best breakfast 😋
7 -
😊
Hmmm…don’t see Notorious Foodie in the lineup, you missed one
Ethan is the man. Best RUclips cook out there
Its not a Gordon's pasta. Its called putanesca.
Italian MSG? Fuiyoooooh!
I should make an Uncle Roger dish. No I shouldn't.
Italian food is nothing but MSG. Tomato = MSG. Cheese = MSG.
Not gunna lie you and the other guy (can't remember his name who compares big YT cooks who has a male partner, if anyone knows his name let me know I am subbed to him but gaming over comes my feed, cooking is a before bed watch pleasure) but you both are my guilty pleasure to watch! 11/10 content
Ethan Cheblowski
I'm a new sub! You're my first subscription of 2024. Looking forward to many more videos :)
NOICE!!!!!
🤌🏻🤌🏻🤌🏻ayyyyyyy
Bought a really nice truffle grater a few months back, but no truffle 😅
Just tried it with garlic, fuk yeah!!!!!
Calling Gordon Ramsey a “RUclips chef” is kinda wild
that tomato paste sound helped me poop thank you
But rosemary is so Christmasy
Adam nails it again
What was he using for a lid at the 3 minute market?
That's called a universal lid. They're life-changing. Check it out.
I thought the Ramsey version used way too much anchovy. Or you could just omit the anchovy.
You lost me at boiled sausage
Im making the Frankenstein for dinner tonight adding some black olives sad that i only have bow tie pasta in hand but itll have to do.
the camera guy is so good
Who's Al Dante? Any relation to Joe?
Lol
❤❤
My name a chef
awesome video
14:50 pew
Can you make Chef Tom's Turducken?
Yeah Gordon likes to hop around in one place alot.
"ultiment"
What pasta did you use at the end?
Technically those aren’t San Marzano tomatoes. But they’re better. Grown in California.
Oh noooo!!! You shouldn’t make a pasta and then let it sit for a while. I know there probably wasn’t a better way to make this video, but it’s not fair. Especially puttanesca (which is basically Gordon’s pasta) should be eaten immediately, as evidenced by how the spaghetti “clumped” (best word I can find, but probably not the right one) together when you picked it up here. I could tell, just from the way the spaghetti behaved when you picked it up, that it had been sitting for a while.
Those are California tomatoes not San Marzano .
They aren't DOP but they are San Marzano.
I would have come to the same conclusions as you. Ethan's looked like the better overall experience. Briny acidic dishes are always risky for me (not my preferred flavor profile), but if done well, that also makes them a great contrast to what I normally eat.
I watch Ethan's channel a lot.
only 'chef' here is ramsay.
title the video 'food youtubers' if you're going to include the others, they aren't chefs
Nigel ng's fried rice, it's something that a lot of people have tried to make, not all of them were successful, could he be one of those that has succeeded?
i like your personality a lot so i subscribed
Here's an essay I spent long hours writing for you. I shed many tears writing this phenomenon and accidentally set the paper on fire:
Dear Adam,
As we celebrate the first anniversary of your incredible journey as a cooking RUclipsr, I wanted to take a moment to express my sincere appreciation for the joy and inspiration you've brought into my life over the past year.
Your channel has become a cherished part of my routine, and I eagerly anticipate each new video you share. Your passion for cooking is palpable, and it truly shines through in every recipe, technique, and story you share with your audience. From mouthwatering dishes to invaluable kitchen tips, you've transformed my culinary adventures and elevated my confidence in the kitchen.
What sets you apart, Adam, is not just your exceptional culinary skills but also your ability to connect with your audience on a personal level. Your genuine enthusiasm and approachable style make cooking feel like a delightful journey rather than a daunting task. Whether it's your infectious laughter or the way you narrate the stories behind each recipe, you've created a warm and inviting space for all of us to learn and grow.
I've tried numerous recipes from your channel, and each one has been a resounding success. Your clear instructions, detailed explanations, and the evident joy you take in sharing your knowledge have made me a more adventurous and confident cook. Thanks to you, I've discovered new flavors, techniques, and a renewed love for spending time in the kitchen.
Beyond the culinary realm, your positive energy and dedication to your craft have served as a source of inspiration in my own life. Your commitment to creating high-quality content and your genuine connection with your audience have not gone unnoticed. Your consistency and authenticity set a standard that many creators aspire to reach.
As you reflect on this one-year milestone, know that your impact extends far beyond the screen. You've cultivated a community of food enthusiasts who share a common appreciation for good food, creativity, and the joy of cooking. I'm grateful to be a part of this community and to have you as a guide on this culinary adventure.
Here's to a fantastic year of cooking delights, and I eagerly look forward to the many more recipes, stories, and shared moments to come. Congratulations on this significant milestone, Adam!
Warmest regards
It's funny how male dominated RUclips is.
Make some cooking videos! I'll watch.
You should probably just ask gennaro contaldo and do that
I love these videos man keep them up !
🧐 A GREAT REVIEW👍🏽. WELL DONE 👏🏼 BROTHER . KEEP ON MAKING SUCH ENRICHING WITH INFORMATION AND ENTERTAINING , UPLIFTING CONTENT 😀 👍🏽 👏🏼 .
HEALTH AND LONGEVITY TO YOU AND YOUR TEAM'S FAMILIES 🙌🏽 🙏🏽 🙌🏽 🙏🏽 🙌🏽 🙏🏽 🙌🏽 🙏🏽 .
★🛐♾️ANIME🦸🏻♂️MAN♾️🛐 signing out 🙏🏽★
Keep it up and I will keep clicking and liking as im sure many more will as well. High quality. Engaging. Delicious crowd pulling dishes from acclaimed chefs.
I subscribed because of this format
Also, how do you properly clean a post anchovy chopping board? Should I just throw it out?