The Fat Chef

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@ashwinf1159 19 сағат бұрын

Looks better than Tiong Bahru . Miss this food so much. Great video 👍

@LeGrosChef 19 сағат бұрын

Thank you sir. Try making it at home!

@incredibles7174 20 сағат бұрын

It just looks Yummy n the taste was 😋

@LeGrosChef 19 сағат бұрын

Thank you 😋

@santoshlucas9876 5 күн бұрын

Looks yummy, gotta try that, with Jambalaya playing😁🌸🍀💫🍻

@LeGrosChef Күн бұрын

Definitely recommended

@heathernayar8998 17 күн бұрын

Very Nice and simple too Rohit!!! Will surely try it. ❤

@LeGrosChef 17 күн бұрын

Thanks a lot 😊

@chashue6032 23 күн бұрын

In Italy asking for grated cheese on Algio e Olio is frowned upon, strongly.

@LeGrosChef 23 күн бұрын

True, it is frowned upon, but let's be honest, authenticity is a myth. If you go to 5 different Italian households you'll find 5 different recipes for ragu, everyone tweaks things a little to their taste.

@chashue6032 23 күн бұрын

@@LeGrosChef That is a given, but I wasn't talking about how people tweak their recipes. I was talking the fact to how putting grated cheese on this dish is viewed in Italy. Same for making the dish with too much liquid, as many do here in the states. It is an observation, not a criticism.

@LeGrosChef 23 күн бұрын

I acknowledge that is not traditional, and I appreciate you taking the time to watch and comment. Thank you.

@ShaliniDAlmeida 25 күн бұрын

Excellent Rohit....keep going....

@LeGrosChef 25 күн бұрын

I will try my best

@pierryvalcin8266 25 күн бұрын

I love this recipe

@LeGrosChef 25 күн бұрын

Thank you so much 😊

@GroceryNinja 25 күн бұрын

Oh, A.I.Brian even though you butchered the pronounciation of a few words, you still did a good job. However it's nice to see and hear the real chef!

@LeGrosChef 25 күн бұрын

Poor Brian, didn't let 2 days... Maybe after a bit more training!

@incredibles7174 29 күн бұрын

😋

@ralmeida522 Ай бұрын

I enjoy your simple preparation dishes. Good dish for the Season Thank You

@LeGrosChef Ай бұрын

Thank you so much. Keep following for more recipes and kitchen content

@thegoldenbloomsfarm Ай бұрын

I am going to try this one! I like the idea of letting the brine do its thing, which I have never done before. We usually cook our roast chicken on the grill using the spit but this recipe will come in very handy especially in the winter months!

@LeGrosChef Ай бұрын

It's my go to method. Even if you're doing it on the grill or smoking, the brining really helps keep it nice and juicy.

@ralmeida522 Ай бұрын

Wow it's looks simple, just the way I want my desserts to be. Tasty n Easy. Thank You🙏

@LeGrosChef Ай бұрын

It's simple and delicious! You've gotta try it!

@MariaLobo-h8q Ай бұрын

Sounds and looks delicious. I enjoy watching your style of cooking Rohit.

@marie-dalepais4437 Ай бұрын

I got to eat the one filmed, was absolutely amazing.

@incredibles7174 Ай бұрын

It was yummy 😋

@LeGrosChef Ай бұрын

Yes it was😁

@nayarmrinalini Ай бұрын

Looks amazing Rohit. You must veganise it and make another video!

@LeGrosChef Ай бұрын

If you skip the meat and cheese, it's a vegan sauce. I usually just make a large batch without meat and cheese and freeze. Use it for pizza, pasta or just as a dip for focaccia.

@hazeldalmeida292 Ай бұрын

It's always a joy to watch a Master at work.

@LeGrosChef Ай бұрын

Thank you

@hectordalmeida5495 Ай бұрын

Thanks Rohit for sharing.....u made cooking look simple for me 😜....keep sharing

@LeGrosChef Ай бұрын

Thank you

@ShaliniDAlmeida Ай бұрын

Thanks Rohit .....will try the recipe on the weekend.....a lovely twist to the dish.....it looks delicious. .,keep sharing your recipes.... 😋

@LeGrosChef Ай бұрын

Thanks Shalini, do let me know how it turns out.

@rochellecrasto5952 Ай бұрын

The pasta Looks so delicious, it's making my mouth water. Job well done Mr. Fat Chef

@LeGrosChef Ай бұрын

Thanks for watching, please try the recipe and let me know how it turns out

@GroceryNinja Ай бұрын

Nice video! I like how you show each step in the process. Can you say how much cooking time you allow for the flavors to marry together? Also, do the parmesan rinds soften as they cook in the sauce? I know they add flavor but didn’t know you can eat them.

@LeGrosChef Ай бұрын

Hey thanks for the feedback. After adding the tomatoes you will need to cook down for about an hour on a low heat and after adding in the ground beef and Parmigiano rinds another hour or so. You can leave it on low heat for up to 3 hours as long as there's enough liquid(longer the better) the rinds soften and give the sauce some extra umami with a texture similar to meat.

@GroceryNinja Ай бұрын

Thanks for the explanation. Will try this!

@marie-dalepais4437 Ай бұрын

Food waste with Rohit is minimal. He makes use of stuff like Parmegiano rinds, potato skins, watermelon rinds, etc. Proud wife here 🥰

@thegoldenbloomsfarm Ай бұрын

I love it Rohit! If only Smell-A-Vision was a thing! I could smell the sauce (in my head) when you took the lid off! And thank you for the tip: I never used a potato masher to break apart ground beef!

@LeGrosChef Ай бұрын

Thanks so much Isabelle, If you do make it please post your feedback. I'd love to hear from you

@incredibles7174 Ай бұрын

Yummy 😋

@LeGrosChef Ай бұрын

It was!

@soniapais7344 Ай бұрын

You made it look easy. I am going to try

@LeGrosChef Ай бұрын

Let me know how it turns out

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