Celebrate 100 Episodes with Pasta Ricotta: Special Budget Feast

[@allistrata]

The best part was that most if not all of the time Frankie was using the struggle whisk there was an ACTUAL whisk hanging behind him 😂

[@MemeGremlin]

Thanks for the video, Frankie. I love your stuff and you are the reason I have a packet caddy. Been using a fishing tacklebox to store my sauces so I can keep it in the cabinet. You may have lead me to a life of crime, stealing every sauce packet and seasoning powder I could find, but you did me a great service with all of this.

[@bradbrisbane]

Congratulations on all the shows. And thank you for saying ricotta isn't in traditional lasagne. I accept ricotta in a USA version and like it but am always shocked at how many usa shows call theirs traditional then add ricotta.

[@jcorona984]

4:35 Nutmeg, Townsend approved!

[@zairehaylock4974]

Happy 100th episode.🎉

[@MsTwiththeTea1980]

Such a great accomplishment 😊

[@zairehaylock4974]

@@MsTwiththeTea1980 I know, right? I'm Zaire Haylock.

[@ophliablue]

I have been #TeamFrankie since the later part of the plague, when you were seemingly stuck at 67K subs, which blew my mind because your videos are incredible. Fast forward a couple years and you have a show on Food Network, plus I saw some food competitions on KZbin in which you partook. Thank you for inspiring folks to cook from home. I’m so excited to see what else you will bring from the piggy bank to the table. 100k ‘round the corner, not that I’m counting.

[@anitraahrens905]

❤ Thanx, Chef Frankie Celenza, for all that you do! ❤

[@DA-vp3rq]

Love you!

[@zwordsman]

Did the video get cut into two parts or something? It ended with rolling the dough. No building or showcasing the end.

[@rachelschaum]

It seems like they divided the episode into mini videos. If you click on struggle meals, you'll see the others. Here's the next clip... kzbin.info/www/bejne/pmOmg3-KgL6ghrcsi=uluu5Pr0kQGb717z

[@kaseyfarmer8232]

Frankie,,, when you are done making your bechamel, take a small yellow onion, cut off both ends and peel it, then drop in the bechamet for half an hour while you make your pasta. it will add extra flavor .....its how i was taught to make it, otherwise, my Mom made it just like you are,,,,,

[@xymonau2468]

Many congratulations. I'm also in Australia, and your cooking ideas have helped me, too. Plus, you have an engaging and accepting personality. I think you'd make a great home economics teacher for teenagers, frankly.

[@TheHeavenlyRice]

I got super confused since I thought the thumbnail said “Tooth Episode”…

[@MrMynameisjonaz]

Congrats Frankie! Keep it up!

[@TheDurhamFamilyFarm]

Love you Frankie! You've been inspiring me for years!

[@ulyssesmelendres504]

12! ;)

[@sandraf425]

omg been missing sum struggle meals vids! glad they pivoted from those weird "game-show/cooking show" episodes they TRIED to force on us a while back.....if it ain't broke, don't "fix" it

[@kristathehungrymelon]

Before my microplane, I was using a knife and "zesting" the struggle-way along side you 😅😅 it got the job done!

[@franky.378]

I discovered Frankie in Hulu and the first dish of his that I attempted was a soup. I've learned a lot from him 😊 thank you Frankie and his team