Vivaldi's Winter, Allegro Non Molto, I think? Could be the second part though. Nice touch with the Crème Brûlée finishing. Gave me a good chuckle at the drama.

Is that Rick glassman 😂😂

Yes

I'm italian-australian, whenever my non-wog friends ask me what guanciale tastes like the only answer I've ever been able to come up with is "intensely delicious"

Like Torta Ahogado, my favorite sandwich.

2024 2.4M subs 👌

Alex, I enjoyed every second of this video. As always you are a masterclass in making videos. Everyone else bitching about the BetterHelp sponsorship - you literally have no control over where your information goes or where it gets shared. You have the illusion that it’s not being shared… but come on, everything is shared. Shut up and just enjoy the video. Skip the ads if you don’t like it?

Sponsor ends at 5:44

Revisiting this video before my first trip to Paris in June. Merci, Alex, pour vôtre contenu exceptionnel. J’ai hâte de manger des croissants à Paris ❤

Awesome

Nice

Ol it's bulshet 😢

You feel no good, man. 😮

Not to mention the palm oil

"stuck put"

Pizza al metro en Uruguay

you should look into other Japanese stainless alloys, most of my knives are ginsan and sks93. They're mind blowingly light (240mm kiritsuke with cherry handle comes in well under 200g), scalpel sharp, and they retain it for so long..

staying with team Naples.. Soft and crunchy.. ;)

I think a lot of people will hate this, but spaghetti bolognese itself is probably made from Italian-Australian immigrants. One of the first articles mentioning spag bol as a potential dish, was an Adelaide magazine on cheap dishes for families. It’s definitely not 100% Aussie considering every single component has a long history in Italy, but the combination of each ingredient has seemingly not happened

No more betterhelp please

What size was that omelette pan?

Yummy! 😋

Monsieur Alex ! Just so you know I love you with most of my heart 💋❤️!

There is a process to drying at the right temperature that is a healthier product. This is a statement that an Italian living in America, told the viewers of his youtube channel. Is this true? that the temperature for drying is important to ensure or refrain from toxicity?

The rest of the world : we dont care.. it taste good that's all it matters..

Please do not associate with Better Help. You're better than that.

This man just assuming that everyone is wealthy enough to afford an oven with a fan. Every oven I have used (exception being the one I used in a wealthy person's house) has had zero fans.

It's Pizza, not marriage. You can enjoy a variety of types

Naw, blend that all into a fine paste, mix it with spices, and spread it on bread. Sorry Alex, I'm way, waaaaaay to poor to throw food away.

I wonder, is that pan covered with old school teflon? I sometimes notice that my food (eggs for example) sticks to ceramic pan that is supposed to be non-stick. I've read that original teflon is still unmatched in this regard (yes i know about issues with it). And i suppose you need a gas burner for this and definitely not induction.

Reminds me of the omu rice

I've just prepared some small gravlax according to the recipe you've showed. I've used dill from my own little garden in my balcony. Just a small piece of under 200 grammes, but I can't wait to see how it turns out! I've put it in a small oven dish and put two bags of castor sugar on top for weight.

This felt so anticlimactic like he doesn’t care

2 months ago! i want to know how you make it!!! Alex por favor make part 2 :P

I'm hoping Alex has taken the constructive criticism to heart and is rethinking things a bit. Hopefully he's doing okay and not taking things too personally, but if Alex takes a few weeks or months to refocus on what made the channel great in the first place then I think it'll be much better for him in the long run.

Bro said they “mostly” eat fresh pasta and expected everyone to not know what that means? So in the north of Italy they also eat spaghetti, presumably sometimes with ragu. That dish? Spaghetti Bolognaise

Ion like that opaque color of the liquid on the spoon 😂😂

QUESTION TO COOKS AND ALEX Is it possible to make pasta bulk portions - like for 20-40 people at the same time? When you have a lot of friends What do you do? Because it is either curdles or not al dente anymore or some other problem depending on the bulk size

typical Italians! acting like a simple 5 ingredient recipe is impossible to make unless your Italian lol

When you see white fat running through there, it's undercook.

Should have used Oat Milk Creamer base instead of dairy creamer. Might have made the difference for the firmness which was challenged by one of the examiners/taste-testers.

Pure luck, no skill

So did he unlearn his skill from omelete series?

I'm going to learn this too

The intro beats of BGM here 0:29 seems almost familiar 😉🗿

Wow. I am surprised at so many negative comments. If Alex did what so many said, he would have made a 2 minute video of him simply making such an omelet, and he would be utterly trashed for it. At least he introduced a form of omelet that I had seen elsewhere only once and dismissed it. Thanks for putting it out there and showing that it most certainly can be done.

What about the strained tomatoes? @alex @uighiz @combatblitz007

I use this technique for making chicken and lamb stock, too! The ground meet makes for a much higher surface to water ratio leading to a much greater extraction of flavor.

@ 8:10 you can actually hear about 200, 000 people laughing, out loud. And counting. Thanks Alex.

Its litrery no difrnce The same mest