Pro Chef Reacts.. To A $250 Pasta Bolognese! (Epicurious)

A $250 Bolognese!! You can eat at a Michelin-star restaurant for cheaper than that! Let's see how these 2 types of Ragu turn out!
Epicurious $113 vs $10 BURRITO! • Pro Chef Reacts... To ...
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#epicurious #bolognase

[@ChefJamesMakinson]

Be sure to SUBSCRIBE! & SEE a $113 vs $10 BURRITO! kzbin.info/www/bejne/d5rKZZtqg8yNp5I

[@GaryG1974]

When does price become style over substance? $250 is ridiculous for Spag Bol. It cost less than $2 in my local supermarket 🤣

[@artiepavlov6022]

ICE??? Internmationa french all day long!!!

[@chai1537]

I never really thought about it but the fact that the fancier chefs really can just go all out and make the recipe unreasonably harder for the other chef never really occurred to me until you mentioned it

[@ChefJamesMakinson]

Depends on who you work with. But costs are one of the most important things when running a restaurant.

[@bmo1878]

Hey, they learn new things so they get something out of it, what's the hard?

[@pinbi7]

@@ChefJamesMakinson the price of a dish often comes from the technique put into the dish and not from the ingredients it self

[@misspineapple553]

@@pinbi7 while thats true, you still wouldnt expect cheap ingredients if youre paying top dollar, youd expect high quality ones

[@CoolJay77]

@@misspineapple553 You are right in some ways, however also think of it like this, when you dine out, the price you pay on a menu item, is at least three times the food cost. The skill of a good chef is to be able to come up with great tasting dish, without raising the cost to a point that guests would not order the menu item.

[@BenBenBenBenBenBenBenBenBenB3n]

One thing we HAVE to give John is his enthusiasm. Even if the guy isn't sure of what he's about to do, he is excited, he figures it out, and all with a smile. Truly the type of person who could get very far in anything he'd dedicate himself to

[@SadieMccollough-mf3jl]

You are absolutely right! He is proof that what you know is less important than how you learn

[@NoxaClimaxX]

I think it’s worth mentioning that Americans frequently use “bolognese” to describe what Italians would more broadly consider “ragu”.

[@markiremonger7946]

Not only Americans...just about every country I've been too have called that sauce "bolognaise/bolognese". French/Belgians even shorten the name to "spag bolo"...

[@KenS1267]

It's fairly common and Frank clearly put together the ingredients for some sort of high end Italian-American ragu instead of an actual ragu alla Bolognese but if you're putting out videos calling it bolognese then expect to get roasted.

[@sL1NK]

@@markiremonger7946 Yep. I usually do 2 types of minced meat, a bit of guancale, sauted onions, garlic, canned tomatoes, oregano/basil, a bit of cayenne, sometimes sliced&fried mushrooms too. Normally people here don't even put guancale or even bacon in it. No mirapoix at all, and yet the ragu that we call bolognese is always super tasty. Ofc european tomatoes are much more tasteful than what they have in the US. I'm from Hungary btw.

[@dom6140]

​@sL1NK you should incorporate some paprika in it as it is the best in Hungary

[@Wookash11111]

Well. A lot of people in Poland use "spaghetti" to describe spaghetti bolognese lol. A lot of people call Spaghetti their favorite dish. And by spaghetti they meen spaghetti pasta with red tomato sauce with meat.

[@patriotsfan122480]

I’m not Italian (proud Puerto Rican here) but I believe Frank HAD to use the butter because it was included in John’s list of ingredients. I think the rules are, whatever is on the list of ingredients has to be used to make the dish, whether it makes it authentic or not. It is their personal recipes that their sharing, or in this video, they’re creative version of someone else’s recipe. Great vid chef! Always love hearing your reactions to others as well as your knowledge of the dishes!

[@ChefJamesMakinson]

Thank you so much!

[@keithdavies6771]

Both of them didn't sweat the onions with a little salt for a few minutes. They missed that layering of flavor he was talking about.

[@exorcistrisingofficial]

It's worth checking how Esther Choi makes cheaper ingredients into a dish that would be classy. Different Epicurious episodes

[@ChefJamesMakinson]

yep!

[@Pomirkovany]

that's auntie Esther for ya

[@israelquezada9936]

Man, I don't know why they make it so complex, an italian friend from Bologna taught me a very simple but delicious recipe about 22 years ago that only needs canned italian tomatoes, passata, tomato paste, onions, carrots, celery, olive oil and wine, and it's the one I've been making all these years and it's awesome. By the way, I loved the face you made when that guy makes those bad taste sex jokes 😂 Great reaction video as always, James!

[@thalanoth]

No protein? O.o

[@ChefJamesMakinson]

muchas gracias Israel! with good ingredients you don't need to overcomplicate it!

[@darthplagueis13]

That does sound tasty, but that also isn't a bolognese. That's a good quality marinara. For it to be a bolognese, it would have to be meat based or at least include a meat substitute.

[@israelquezada9936]

@@darthplagueis13 Yeah, I forgot to mention the meat, I use beef and pork, that's how my friend taught me.

[@zTeaTheCoffee]

I find Italian food is usually really simple and the ingredients are often quite cheap, focusing more on good techniques. Take something like al burro which is literally just pasta, cheese, and butter.

[@Vandelay666]

They count the full bottle of olive oil and wine into the price, thats why it's so expensive but they gotta clickbait

[@ChefJamesMakinson]

Yeah I know

[@byakurenhoujuu]

The only thing I noticed in regards to oil in the pasta water is, that it seems to help with there's too much starchy foam. Prevents it from boiling over.

[@vladimirdemenko6860]

Made bolognese yesterday, but I made it as Vincenzo taught me ;) and never have been disappointed, my daughter's favorite dishes are lasagne and bolognese which are made with same ragu so I think classic never lose. We also make fresh pasta sometimes and I'm proud that my 5 years child can mix ingredients for pasta and make it by herself (with a little help) :)

[@JJboarder]

John did really well considering he's never made pasta or dealt with those ingredients before. Was funny how the most expensive part was the olive oil though 😂 Great video again @ChefJamesMakinson, thank you!

[@ChefJamesMakinson]

Thank you!

[@joannasunday]

Oh I LOVE when you do these Epicurious videos! I would love to see you on the show, actually. And that beautiful blue and yellow bowl behind you with onions (?) in it? I'm Italian (not a chef!) but we never ever use butter in our tomato sauces. Love your content Chef James. I learn so much and you are funny!

[@ChefJamesMakinson]

Maybe one day Thank you! :)

[@ZealothPL]

@@ChefJamesMakinson it would be so funny if they actually invited you but dod the ingredients swap and you had to make chorizo paella or something equally soul damaging

[@mareneaufrance5096]

I like that John and Frank were in the same kitchen to try each other's food. Epicurious is fun to watch.

[@FroPlamondon]

I really enjoy your epicurious video reviews because you provide info for a nice middle ground for home cooks as well as critiquing the high end. Great stuff, as always!

[@user-ms2zh9bf4h]

It's always good to watch someone who can cook with any type of ingredients provided. Such chefs save money for restaurant business. Keeping things simple is always a great idea for a beginner or home chef. Thanks for sharing. 🙂

[@blender_wiki]

Tagliatelle alla Bolognese is like a warm hug from Italy! It's actually quite a simple recipe that most Italians grow up with, especially when they're passing down the joy of cooking to their kids. Making egg pasta is much easier than the kind made with just "grano duro", so it's a great starting point. Let's talk about that delicious ragù sauce. In Italy It's a bit like a work of art, with every family having their own special twist. You won't find two families making the exact same recipe, and there are endless possibilities for variations. Depending on the region, some folks stick with 100% beef, while others throw in a bit of pork for extra flavor. And don't even get us started on the spices - you can get as creative as you want! So, whether you're a seasoned chef or a kitchen newbie, Tagliatelle alla Bolognese is a dish that welcomes your personal touch and creativity. Enjoy experimenting and making it your own!

[@_Bosley]

Another great video Chef James! Always helpful to have you provide the extra info!

[@ChefJamesMakinson]

I appreciate that!

[@rwilliam01]

As far as adding oil to your pasta water my mother-in-law (Italian from Naples and raised in NY little Italy) told me the main reason was to prevent the water from boiling over, with a side effect of a slightly different taste and texture especially if using fresh pasta. Really like your channel and teaching style., also the tidbits of info in your reviews an added bonus.

[@GoodForYou4504]

When I first started cooking, i had the pasta boiled over. Definitely makes a mess on the stove! When i mentioned the mistake,the advice from the family was to add a little olive oil next time. (And I agree that adding it, whether before or after, does help with added flavor) 👍

[@rainycakes]

I agree, Vincenzo needs to review this! I would love to see you on Epicurious, hope that happens!

[@fredfromfrance6594]

Hello James. Happy to see your followers growing day by day. You deserve it. You teach right. 👍

[@ChefJamesMakinson]

Thank you so much!

[@AlyenasKitchen]

Back to finish the video! Your channel is awesome! Buzzed off the wine fumes! And YES to always tasting! So enjoyed watching the pasta being made. Great tip on the pasta in pasta salad! Making a Bolognese soon...but the cheaper version with fresh pasta. Thank you for such a great video! 😊🌺🌷

[@ChefJamesMakinson]

Thanks so much Alyena!! I'm glad that you enjoyed it! :)

[@muhammadadamshambinzulkifl7925]

actually love the video and they are such good sports.. just so wholesome and warm to watch.. thank you for this video review/commentary ❤️

[@ChefJamesMakinson]

Glad you like them!

[@DrFrankLondon]

None if them made an authentic Bolognese, but have to admit that both did a good job and sure it did taste okay.But I am quite sure chefs from Bologna would be a bit more critical. Another great video, James and great seeing the channel growing and growing. Have a good one, mate!

[@ChefJamesMakinson]

you should see them make paella haha that was a fun video haha

[@CoolJay77]

@@ChefJamesMakinson Same goes to Frank's pizza videos. He says he is a culinary instructor! I try to avoid watching the Epicurious channel, as I don't want to be misguided.

[@nemure]

to me Bolognese sauce is tomato with meat, if checks this 2 ingredients rest is personal preferences lol

[@DrFrankLondon]

@@ChefJamesMakinson It almost made med cry!! 🤣🤣🤣🤣

[@FINsoininen]

​@@nemurethats like saying "if it got dough and tomato sauce its a pizza."

[@MasterOfTheWind87]

Not a chef, but i'm italian and i'm born in Emilia and i can make one hell of a ragù bolognese. When you're making ragù bolognese you can mix olive oil and butter for the soffritto. Anyway, guanciale is an overkill in ragù. The "original" recipe (the registered one) requires pancetta stesa for the soffritto. Regarding erbs, thyme is the right erb to use if you want to do something traditional. Oh, and don't forget the milk! the registered recipe requires also the milk skin of one litre of fresh milk boiled (and also about 400-500ml of that milk).

[@MasterOfTheWind87]

Also, the pancetta must be reduced to a paste like consistency, not chopped.

[@joannasunday]

I'm Italian (Sicilian and Calabrese) and we never used butter or milk in our tomato sauces. I guess it's a regional thing.

[@ChefJamesMakinson]

Thank you very much for the information! thyme is one of my favorite herbs to cook with!

[@ChefJamesMakinson]

interesting!

[@ChefJamesMakinson]

I think so as even here in Spain recipes change from place to place

[@Eztoez]

Both of those were very different from the bolognese I make at home. Mine has a slightly higher tomato content. If I use wine, its will be a red wine, definitely not white. My sister finishes her sauce off in the oven and it comes out amazing.

[@sallycapotosto6927]

James, I really appreciate your thoughts and comments breaking down the techniques of each chef. Actually, on every "reaction" video you do, I like that you give your professional insight into what is happening and why in the video you're watching. It's very reassuring.

[@ChefJamesMakinson]

I appreciate that!

[@PunkR0ckz09]

You should do an authentic bolognese sauce video, and even a cheaper, easier, version of it too, similar to this video. That'd be lovely! Ragu alla bolognese is so amazing, it deserves to be shown some more love!

[@ChefJamesMakinson]

That is a good idea!!

[@surthrivingalaska2511]

Would love to see you on Epicurious. Plan on making a caribou bolognese here in the next week or two. Super excited!

[@eldibs]

I agree, Saul is funny, but he's also clearly always having a good time. It's a lot more fun to watch someone cook when you can tell they're having fun with it.

[@ChefJamesMakinson]

agreed!

[@Superintendent_ChaImers]

About the whole "Oil on Pasta Water" thing... I agree. Putting good olive oil on the water is quite a waste. But if you are cooking at home and don't have the luxury of a larger pot to prevent spill overs when boiling the pasta. Oil with the water prevents bubbles from forming and going over the edge of the pot. Olive oil is wasted for this but vegetable oil works. Sure we can put the wooden spoon on top of the pot, but the oil works too. It's mainly a thing for home cooks to do in order to help prevent a mess.

[@kossization]

Exactly this! 👍 Merchant marine here, and I learnt the truth about the oil and pasta myth during my education to become a sailor/motorman. Fishermen, probably Italians, (who knows?) figured out that you can add oil to your boiling water to prevent it from boiling to hard even if the temp is really high. The oil floats on top of the water and it has a much softer surface tension. This allows for using smaller pots in an already cramped kitchen on sometimes very rough seas. They took this trick home to their wives on land and they in their turn been doing this for generations without necessary knowing why. It just became a habit. It has nothing to do with taste or stickiness of the pasta. 🫡

[@christopherdonald9001]

Loved the video James!

[@bohemiansusan2897]

Thanks for sharing this. It was interesting to watch. I spent the day cooking down tomato sauce from my garden and then canning it. I got five quarts of thick sauce. 😊 I set aside a bit more than a quart and added celery and carrots from the garden. A small bit of red wine and I added 1/2 lb each chopped beef and pork. My version cost about $7 for four servings. Our dinner guest loved it. Herbs grown on my patio. I know the restaurant version, institutional food version and my poverty home version. 😮. So how I cook varies widely. Sometimes better food is on a good sale and sometimes its not. All my tomatoes, herbs, carrots, celery and garlic are home grown heirloom varieties.

[@sharabha1111]

Visual disappointment on James's face when people make inappropriate jokes is awesome to look at

[@ChefJamesMakinson]

🤣

[@pollythefarmer9246]

Thanks for the tip about cooking with wine. I'll make sure I keep my head over the saucepan from now on.

[@lhead85]

Some brilliant tips and great explanation in this one James - really awesome :)

[@ChefJamesMakinson]

Thanks so much!!

[@AmbitionIsaMust115]

That was beautiful for someone whos never made fresh pasta before

[@rodrigul3]

Let’s Go! I love that your favorite chef on that show is mine too! I ❤ Chef Saul, You and Chef Saul cooking…WE NEED THAT, BEST COLLABORATION EVER!

[@ChefJamesMakinson]

🤣

[@bmo1878]

You got it right Frank, Lorenzo, and Saul really are the best of the best of the Epi videos

[@ChefJamesMakinson]

😉

[@not_toste8920]

as a person thinking about going to culinary school you're videos are very helpfull keep up the amazing work

[@ChefJamesMakinson]

I'm glad to hear that! I made a video on starting in the kitchen last year! 😉

[@not_toste8920]

​@@ChefJamesMakinson i just went over and watched it and wow it was really helpful thank you (:

[@MrQuantitySquare]

Wohoo, I've been busy, it's been a long time. But ima binge watch your videos again, let's gooo!

[@ChefJamesMakinson]

Welcome back! I made 3 videos just last week. I'm a little burned out. Haha 😄

[@m0shman]

Another great video! I've been using Authentic Bolognese Sauce that David made with Vincenzo a few years ago and it just amazing! (I've been cooking it for even longer at 6 hours) - so simple and so good and no need to sear the meat. So many stuff here is just uneeded, including garlic. orange? huh? I need to try the ragu from Napoli, it does sound interesitng.

[@sweetspicy7880]

I love how genuinely interested you are in food 😊❤ and your embarrassed face with a smirk on adult jokes 😅

[@ChefJamesMakinson]

Thank you!

[@TraciPeteyforlife]

Wine price matters little, wine taste is the biggest thing. If you enjoy it, it's the stuff. John may lack experience, but he's got the desire and enthusiasm. Saul is the pro I wish I was related too.

[@BlayreAilean]

Nice video, love the epicurious ones each time. Brings a new perspective to fun videos I watched quite some time ago :D Also, you are really good at that sutle roasting, keep it up, like 4:42! Kind but honest and all that xDD And yes, you're totally not the only one getting confused about rosemary in the braising pot Never new about the wine fumes...gotta stay away from those more carefully than, being more of a grape juice person, wine is for cooking only to me xD

[@ChefJamesMakinson]

Thank you!

[@jacoballey21]

nice vid, as always! it's interesting how each region has their own version of (mirepoix/sofrito).. like i moved to the southern US and found out about the Creole/Cajun "Holy Trinity" w onions, bell peppers, and celery.

[@ChefJamesMakinson]

Cajun cuisine does have a lot of influence from French and Spanish

[@talithamarko4291]

Duck eggs are very rich, have you ever tried them pickled by chance? Or pickled with beets? Also I love watching these kinds of KZbin's with my daughter's. As a mom that didn't learn to cook till I was single, KZbin's like this helped me learn to cook and at the same time how to explain to my girls how to as well. This channel was/is one of my favorites.

[@katcalico9142]

😂😂😂James shaking his head an giving and eye-roll every time a hunk of meat is sexual. 😂

[@ChefJamesMakinson]

🤣

[@artiepavlov6022]

james! i sometimes choke my my drink when i have to see you react! i want you to teach me all the things already know!

[@ChefJamesMakinson]

😂I felt like it too haha

[@The_Badseed]

Vincenzo would say "The pasta has to make love with the sauce".

[@ChefJamesMakinson]

🤣

[@xxlordbelxx1368]

A quarter of my family is Neapolitan/Sicilian Immigrated to the US from Napoli.. Good cooking is just in our genes..

[@tremble5734]

Love Chef James face expression at 5:32. Also doing it in Uncle Roger's videos whenever they start being too dirty

[@ChefJamesMakinson]

🤣

[@pandap0i]

Wish i can get guanciale here! Been using bacon all these time so I'm wondering what it tastes like 😂 Thanks for another beautiful reaction video! Your additional information has been enlightening as usual! 😊

[@annek7262]

I have nearly $50 in short ribs in the freezer. (2 packages of locally raised beef short ribs, about 3 pounds each, I think.) I plan to use one of the packages to make a really decadent lasagna with short ribs in the meat sauce. There was a plan for the second package, but if you think I can remember it, you're funny. Having just been shopping very recently, I spent nearly $200 on groceries and didn't get all that much for it. I think Frank either has a nice discount somewhere or some other "in" for better prices. That tray of stuff would have likely cost a lot more here. (sigh)

[@kathrynson850]

Dude, John should be given a shot to get hired at a fancy restaurant if he manages to nail this. I mean 1st time working w/ those complex ingredients and wasn't even provided instructions.

[@yuzu3754]

i'm sure he had all the instructions from Rose, there is no way he could nail it by guessing

[@OldVikingSchool]

I work in a mass production kitchen, the oil is to reduce or prevent the pasta water from foaming too much. Because our cooking vessels are used to their full capacity, cooking pasta in a large scale is problematic as the oven method gives clingy block pasta that is unevenly cooked. If you have a large pot and only utilize 50% of its capacity then oil is totally useless.

[@marklock6421]

Great video as always James, hope your doing well 🙌

[@ChefJamesMakinson]

Thanks Mark! You too! 😉

[@Jan.Bouldering]

About the butter: I have an italian cookbook by Allan Bay which was recommended to me by an italian ex-girlfriend who was very strict about italian recipes. It is very popular in italy, the italian title is "Cuochi si diventa", german "Ein Fest für die Sinne" (don't know the english title). He covers lots of basics and I was really amazed, it is actually my favorite cookbook. For the soffritto he states, that you can make it with (lots of) butter or with olive oil, both is absolutely fine. I guess it depends on the region which way is more common. I make it dependent on the dish.

[@ChefJamesMakinson]

😉

[@nomnomnooma]

Well that was a good video, learned about the pot take out trick

[@drjenschn]

Oil in pasta water has one purpose and one only: To modify the surface tension of the foam to help with you not babysitting it for over-foaming the pot. That's it. If it foams, add enough to bring it back to avoid mess, and don't use expensive oil for it.

[@g.theram1914]

oh my god this tipp with the pasta salad, mind freaking blown, of course it would be better, next time i make sure its a little over, love your tips

[@Seattle41791]

I've raised chickens and ducks (mallards). A duck egg is a lot richer in taste with a brighter yoke. I find that they do best in baking with sometimes the addition of chicken egg(s) depending on recipe.

[@MonikaMusings]

Hi James !! i hqave been binge watch all your reaction videos haha.. they are so good.. !! also would you review more indian dishes.. id love to see more butter chicken biryani dosa chole bhature..etc

[@ChefJamesMakinson]

Definitely!!

[@KenNakajima07]

John did great, takes a lot of courage to try all those new techniques, and I loved his enthusiasm, he really did enjoy the materials he was given, definitely I´d love to see Vincenzo react to this, I can start to hear him say ¨Bolognaise, ma che dici? BO LO GNE SEEEEE not Bolognaise, please!¨ (with afflicted face). The best bolognese I´ve made from youtube videos is the one I could replicate from Vincenzo´s video with David from Bologna, that is just such a nice sauce it makes me hungry just to think about it.

[@ChefJamesMakinson]

😂

[@Lacrymosai]

Honestly I'd LOVE to see you on Epic Curious - especially if you ''battled'' Frank or any of the other ''Professional chefs'! Battle of the Chefs! I know you would be able to give detailed advice and tips on the dish you're making, I can already tell you are getting more comfortable on camera and your personality is shining through! :D Love watching your stuff and I always put on your videos before I cook dinner so Im inspired and hungry lol

[@ChefJamesMakinson]

Maybe one day! :) Thank you so much!

[@69indigoblue]

"You mixi mixi and its read to serve"....made my day..🙂

[@torkelsvenson6411]

8:38 I think when Frank does it he just uses the basil stems at that point and then adds the leaves at the end.

[@rezesion1381]

Thanks for the content every week James!! For 250 Dollars i need to cook for 2 weeks^^

[@ChefJamesMakinson]

You are welcome! Yeah I know what you mean 200€ would last me about 2 weeks too with alcohol haha 😄

[@rezesion1381]

@@ChefJamesMakinson "a little wine for the chef" haha, reminds me of "hard times" in the kitchen on Summer Season when i was young^^.

[@ChefJamesMakinson]

@@rezesion1381 hahaha 😆

[@MMircea]

I remember how grandma used to fry us one duck and one chicken egg each, all fresh from her own livestock. Those duck eggs do fill you up, I can tell you that for sure!

[@ChefJamesMakinson]

yes they can!

[@alexandergrey5913]

With the orange I would do 3 10second blanching between the blanch dip to remove the slightly bitter side of citrus

[@ShouAlias-io7ud]

The little disapproving nod you gave to John's dirty jokes...haha, reminds me of when I'd swear in the house when I was a teenager and mom would scold me. I like the addition of contextual clips to demonstrate what you're talking about, I think you should do that more often. I can relate to John in this video a lot because cooking something for the first time is always terrifying. I did my first baked chicken recently and the whole time I was freaking out because I was worried it was gonna come out wrong. Everything came out right in the end and the breading was a wonderful contrast to how tender the meat had become. Loved the video, learned a bit and am looking forward to more :)

[@ChefJamesMakinson]

😂

[@jmoney6900]

In regards to oiling ur pasta I was told that it doesn’t allow for as great of penetration with ur sauce vs going all natural.

[@travisaus2689]

Gees these are some crazy bolognese recipes. Onion, carrot , celery , pork and beef mince , red or white wine, passata , water then more water if needed cook for 2 to 3 hours then if you feel a need add some milk at the end . Pappardelle or rigatoni pasta.. kids love it and i love it.

[@soop5414]

The ultimate 🤨 on Chef J"s face at 5:32! 😂

[@ChefJamesMakinson]

😂

[@kacperczernecki5513]

I/m not italian but i had classes in uni about italian food and culture, traditional ragu bolognese actually uses butter, many dishes from northern Italy do

[@ulf373]

Hmmm, I don't make it this way at all. Make a soffritto, saute it and then at the ground meat (half beef, half pork) to the soffritto to cook. When the meat is cooked and most of the liquid has evaporated, I add a glass of red wine and let it until the alcohol is out and the acid is gone. Then I add stewed tomatoes and a can or two of tomato sauce, depending on how much Bolognese I'm cooking and then the whole thing gets to simmer for a long time :)

[@danievanderberg]

Love and greetings from South Africa, Uncle Chef James 😉😁

[@ChefJamesMakinson]

Thank you so much!

[@innocentiamanokolediga8489]

Non-Italian here, I thought it was pronounced ‘bo-lo-naiz’😂😂….silly me, Vincenzo shouldn’t come for me. Awesome video as per usual!

[@ChefJamesMakinson]

🤣

[@lorij3786]

I grow my own vegetables, coloured carrots and purple potatoes are so good, same with my pallet stand up climbing herb garden

[@Kris_not_Chris]

my understanding is that butter is actually pretty common in Italian home cookery and regional cuisine, but not in the "elevated" types of cuisine, and it wasn't common in the regions that Italian-Americans' ancestors tend to come from

[@ChefJamesMakinson]

I would assume its more common in the north as the south of Italy is vastly different then the north

[@marty8895]

You’re spot on. I am from the North and in our regional cuisine we use more butter. The North of the country is much colder than the South and indeed we don’t produce olive oil. Being close to the Alps our cuisines had to adapted to the Alpine climate. The same thing goes for tomatoes, it’s very hard to grow tomatoes like the ones you find in southern regions that’s why you don’t find many recipes in our cuisines that require tomatoes.

[@eredgorgoroth]

I make the ragù with olive oil, carrot, celery and onion, pulp or minced beef, white wine, tomato sauce or peeled tomato, salt and pepper. (personally I don't put bacon or guanciale because I don't like a very fatty sauce). I don't use butter or garlic

[@ChefJamesMakinson]

😉

[@Cris00900340]

I doubt Frank makes some of these Epicurious recipes at home often, but if I had an unlimited budget and didn't need to worry about food waste or restaurant efficiency, I would definitely go all out like he does in these videos

[@XBluDiamondX]

These types of epicurious videos always have the pro chef go all out on ingredients. I am pretty sure they don't go that far to make food when not in front of camera. There's some element of entertainment behind Epicurious. The total ingredient price is misleading, anyway. For instance, that $40 bottle of olive oil? Home cook dude didn't need to use the entire bottle.

[@ChefJamesMakinson]

at home maybe not but at work maybe

[@carminemangione]

As an Italian chef, I can address the orange. With long cooked sauces (bolognese, Osso bucco, etc.) it is common to finish with a gremolata. Which is a combination of a citrus rind (no pith as you said), garlic, parsley. I 'freshens' the dish elevating the flavors. Interestingly, in Vietnamese cuisine when they do their curries the do the same thing but with citrus juices.

[@ChefJamesMakinson]

Interesting!

[@MrNybios]

It was maybe Johns first time cooking this fancy version of bolognese, but he sure has a lot of experience just home cooking

[@LikeDemDreads]

Thanks for the tip about standing over the fumes while cooking with wine. I’m down to get a lil tipsy while cooking. Waste not, want not. 😉

[@Ca55per]

@ChefJamesMakinson said "Maybe we can get on Epicurious someday and make something"... and then there was an "I can usually handle a lot of meat" joke... I feel like this was timed classically.

[@andrews960]

The only reason i add oil to the water is to prevent the water from boiling over, kind of like putting a wooden spoon above the pot, but i dont have a wooden spoon, so a tbsp of olive oil is enough.

[@daskraut]

12:46 hearing the word "chipotle" in a video about bolognese reminds me of me: i always add a tablespoon of chipotle powder (which makes it a *bollocksnese* - but really tasty)

[@aidan6029]

Frank's actually looks pretty good this time. Salt preserved duck eggs is quite common for Chinese people, but I've never had fresh duck eggs.

[@UncleScottsKitchen]

Might be a $250 meat sauce but not really the traditional bolognese, IMO. I like guanciale but never seen it in bolognese. Also usually has milk and no garlic. Good video!

[@ChefJamesMakinson]

Thank you!

[@ilovemangobingsu]

Yes it's a good thing you mentioned about the milk. I saw in Vincenzo's video and also in other videos who made authentic Bolognese that they add milk in the end before they add the pasta to the sauce

[@ph01978]

I don't know if he would otherwise but it's stated in the rules that all the ingredients must be used so Frank had no choice but to use the butter just like he had no choice but to put the cream in the carbonara episode(maybe he would have put it anyway lol).

[@Cyb3rSix]

There wasnt really anything here that was truly authentic. Although, I'm definitely going to try the short rib. Bolognese isn't something that needs herbs and garlic, just nice fresh soffritto and passata is all the flavor you need. You also have to be patient, I cook my ragu for 6 hours, and use water to prevent it from becoming dry. Use some cream at the end to thicken it up a bit and finish it off in a pan with some pasta water. I encourage people to experiment, because in Italy the only thing that makes food truly authentic is enjoying it with loved ones.

[@sportsfanjw559]

Having a beer right now sounds like a great idea. Haha

[@ChefJamesMakinson]

😉

[@gurugurumawaru7869]

A couple of weeks late, but I just remembered that the Italians add milk at the end, to round up the flavors. Definitely not butter, we’re not making french sauces here.

[@thuggie1]

i do like making pasta one of my favourite to do is spinach and ricotta ravioli, i am with you with their ack of source did look dry.

[@riker5372]

love all your videos

[@ChefJamesMakinson]

Thank you!

[@TnT_F0X]

8:25 Southern and Northern Italian cooking vary quite a bit. Northies use a lot of butter too!

[@ero-senninsama1734]

5:32 that moment has HUGE meme potential, lololol

[@ChefJamesMakinson]

😂

[@feralgrandad4429]

Not going to lie. I'd eat the heck out of both those. I probably prefer Frank's but man that short rib Ragù looked good! I lived with an Italian girl for a year. I could hear her swearing in my head over the orange & the garlic lol. Nice video, nice reaction James.

[@ChefJamesMakinson]

🤣

[@Shampaggin]

The best bolognese ragu is on Vincenzo's Plate. It became a short series, where Vincenzo made his own, then had a chef from Bologna critique it, then the chef showed us all how to go about it. It is absolutely delicious, highly recommend David from Bologna's ragu. I've had great luck making it vegetarian, subbing faux meat (you could use lentils or finely minced mushrooms) but keeping all the other steps. Our guys made nice pasta today, but that ain't Bolognese.

[@Biblical_Hippie]

i tried vincezos bolognese and it was extremely plain. the lack of garlic and herbes really set this sauce down imo

[@Shuren]

@@Biblical_Hippie I drink coffee but the lack of ginger and butter really set the beverage down IMO.

[@DCmac]

@@Biblical_Hippie i eat sashimi, but it's often too undercooked for some reason.........