Pro Chef & Vincenzo React.. To Epicurious Spaghetti & Meatballs

Join me and ‪@vincenzosplate‬ as we react to an ‪@epicurious‬ video where the spaghetti is broken-a cardinal sin in Italian cuisine! Watch Vincenzo's priceless reactions.🍝😂
Check out our other collab on Vincenzo's channel: / @vincenzosplate . Be sure to like, comment, and subscribe for more fun and educational food videos! 🍽️👍
See our first Collab video with Jamie's Curry: • Pro Chef & Vincenzo Re...
And our second Collab with Jamie's Egg Fried Rice! • Italian Chef and Chef ...
My Cooking Course: chefjamesmakin...
‪@epicurious‬ Video: • 4 Levels of Spaghetti ...
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[@ChefJamesMakinson]

I hope all of you are enjoying your summer! Be Sure to see our first Collab video!: kzbin.info/www/bejne/aXPWd3pnbq2lhZY :)

[@joshuatempleton9556]

a michelin star chef named roger i worked for put orange in his spaghetti sauces, learned it at the school he trained at. use to freak out the italian family that owned the resturant before roger bought it. i couldn't taste the difference.

[@MicheleMakinson]

I do that😂

[@fakebobbyhill296]

Vincenzo’s great. Love the collab.

[@rimmersbryggeri]

@@joshuatempleton9556 The cheese tastes like orange anyway if it's not pecorino.

[@pugchesh]

I'm so glad this is becoming a thing. As a chef, I love seeing chefs together, enjoying the art of gastronomy

[@user-xb2jx9zx1k]

Vincenzo will have a heart attack if he ever sees TikTok “chefs” making pasta dishes 😂

[@ChefJamesMakinson]

🤣🤣 you should see what happens in this video! its very funny!

[@Enthusiastic-Trainspotter-BNE]

sounds quite exciting ​@@ChefJamesMakinson😅😂

[@editverse-v8e]

Sure he will

[@Shampaggin]

He has seen them, why do you think his hair is grey? 😂

[@CCUnderhill1007]

The thing is , they're bad on purpose just to get more exposure, they're really not that stupid

[@vincenzosplate]

Is it that difficult to make a beautiful genuine plate of pasta? 😢

[@piotrbukowski9566]

@@vincenzosplate Oh I think it wasn't such a "distaster" as described in the title. I see you're exaggerating a bit for the video, but all plates were kinda ok IMO. The main issues for me was the orange and not mixing the pasta with the sauce.

[@reliablevariable1615]

Good thing we have people like you and Chef James to teach us 😉

[@geekymetalhead5112]

Hey I gotta ask, did the gray increase because of all the stress seeing your dishes butchered? 😂

[@obbyyboiii8974]

Who Breaks Pasta Like This 😭😭😭

[@Hitsugix]

@@obbyyboiii8974 my mum does and her reason is the exact one that james stated. i look at her in horror every time and i'm not even italian :D

[@crisshaya]

17:36 was probably the closest he's had to a heart attack. lmao

[@ChefJamesMakinson]

🤣

[@PHSDM104]

Low-key, I was waiting for that moment! 🤣🤣🤣

[@filipbavrlic5692]

If you watch it frame by frame you can actually pinpoint the second when his heart rips in half.

[@jcohasset23]

Sadly, it's a common thing many people do when they aren't using a big pot. I admit I was raised that way myself but I learned to stop doing it.

[@Niko..]

That's what spaghetti gets for not fitting neatly in a pot like ramen

[@GTSE2005]

12:24 Vincenzo's face when Frank revealed the orange was priceless

[@ChefJamesMakinson]

😂

[@obbyyboiii8974]

@@GTSE2005 🤣

[@elizabethgraunstadt]

I made the same face (and I think a good portion of chefs out there reacting to this probably had the same if not similar facial expression). Like why?

[@flowertrue]

Yeah poor Vincenzo totally glitched out! Took him a minute to recover.

[@frankpalladino2512]

In Julia Child's Provençale Tomato Sauce recipe from Julia Child’s “Mastering the Art of French Cooking,” the orange peel and slight bit of sugar is included. This is one of the early American sources where it entered the sauce making recipes for some home cooks and chefs. For sure a deviation from the traditional style but it may, in fact, taste good. I'd have to try it to know. 😁

[@herberttandinata]

17:36 “You crack them in half, I hear Italian ancestors crying.” (I'm not of Italian descent, but I never cracked them into half for sure)

[@ChefJamesMakinson]

🤣

[@flowertrue]

I had to stop the video I was laughing so hard. Poor girl. That's where she lost Vincenzo.

[@RobertPendell]

"A little bit of black pepper" *dumps a cup*. Is this their version of Gordon Ramsey with the butter?

[@streamcastr]

@17:36 ROFLMAO Chef Vincenzo's reaction to the female cook snapping the pasta in half as if she just murdered someone was hilarious, damn!! LOL

[@EmpressUmeko]

I'm a Sweed, our meatballs date back to like viking era, fun to see how other countries do their meatballs. Our meatballs are different in that you use 50/50 ground beef and ground pork, then we like fry onions til they're soft and add them too the meatball mixture, then the egg, no bread crumbs or at least not to my grandma's recipe and just season with white pepper is all. Then we fry in butter, not oil. Once the meatballs are done, we lower the heat, add cream, a blob of butter maybe some seasonings and scrape the meatball fried bits off the bottom of the pan. Serve with potatoes, lingon and pickles or peas and a little salad; tomato, cucumber and lettuce. There you go swedish meatballs from my grandma's recipe book which is an ancient one

[@thenecessaryevil2634]

The way I heard it from an old man in Little Italy, was that Italian immigrants made the meatballs bigger because meat was cheaper and more readily available. So larger portions and larger balls became the norm.

[@KevinJDildonik]

Almost. Italian immigrants were very poor. So they might celebrate when they can afford meat with big meatballs. But more commonly, especially in wartime, there were lots of recipes to thin your meat with breadcrumbs and vegetables. They probably found these broke apart too easily, so they made little meatloafs. This is also why Italian American food is full of cheese and oil and garlic bread. Anything to add calories. People would work a long day and not have time for a traditional meal. So mama might make fist-size meatballs covered in oil and cheese. Get in 2,000 calories on one plate.

[@petergrudge189]

I heard the same story a long time ago but I can't remember where. It at least sounds familiar to me. 🤔

[@bcaye]

​@@KevinJDildonik, sounds sketchy. Cheese is more expensive than meat pretty much across the board.

[@ChefJamesMakinson]

Interesting!

[@MarcIverson]

@@bcaye It used to be that that was true, but at least in my side of the continent in the U.S., meat has tripled in price in 10 years and now common cuts of beef, sometimes even hamburger, can be as expensive as or more expensive than cheese.

[@TheEternaut]

You and Vincenzo make a very good reaction duet, you complement perfectly. I look forward to more collabs between you two!

[@ChefJamesMakinson]

Me too!

[@Fullmetal1291985]

17:37 I heard the Venice canal flooded with the tears of Italy.

[@Deviant_Libertarian]

19:29 sorry Frank, but you got it wrong. Adding salt INCREASES the time it takes the water to boil because it raises the boiling temperature of water. Things COOK faster in salted boiling water due to the higher temps. Add the salt after it comes to a boil if you're worried about time.

[@hugobranca]

The small (Italian) meatballs story is totally correct. VERY different from Italian-American meatballs and most often not served with spaghetti at all. You can find them in a Sunday sauce or in a lasagna.

[@Serenity_Dee]

I (American) grew up learning to break the spaghetti. And, yes, we always used a pot that was much too small. It's so deeply set in for some people that here in the US you can find "pot-size" spaghetti that's broken to half-length in the factory.

[@DeltaMikeTorrevieja]

I (British) add it whole but take a big knife and slice through the final pan just before serving. No one can rotate a fork enough to take on multiple whole lengths of spaghetti/spaghetto.

[@zex69]

I love how both of these chefs give genuine advice and proper history about the dish and cooking methods ...

[@ChefJamesMakinson]

Thank you so much!

[@vladimirkrasniy]

Honestly, I’ve tried adding orange to meat-and-tomato sause, and it’s definitely NOT bad. It’s certainly not authentic to any cuisine, but even technically orange taste here is just an amplifier of acidity and sweetness you already have from tomatoes and cooked meat, adding nothing too new but a few bright floral notes to the aroma of the dish. It doesn’t taste strange in any way.

[@DrFrankLondon]

Great review, guys, you're really working well together in the reviews so you should get together and cook up some delicious food as soon as possible. If Vincenzo is in Italy that is, because if he's home in Australia, it will be a long flight for either of you. Great work and keep the collaborations coming! 😀

[@ChefJamesMakinson]

Thank you Frank! we are talking so maybe we will be able to cook together soon but he is very busy

[@Smartcookie99]

I like this collabs u both are calm, refreshing and not shouting or noisy or anything. Very warming to have these kinda people nowadays.

[@GreggSchmidt54]

How long until @vincenzosplate debuts his "No Orange in Sauce" shirt to go with his "No Cream in Carbonara" one? 🤔🤣

[@ChefJamesMakinson]

🤣🤣🤣

[@drpri1836]

Vincenzo is an eye opener of authentic Italian cuisine. Ever since I found his channel, I only trust his ways❤

[@hardtosee8145]

Omg she just break his heart 😂 The moment i hear the crack i can hear his ancestor crying 😂😂😂

[@crimsondragong4853]

When she add olive oil in pasta pot that's when Jamie Olive Oil's face appeared. 😅

[@NoxiousRob]

Yeah, with a jar of chili jam and some sugar snap peas

[@plektosgaming]

The correct way to do it is opposite of most chefs. You add a fair amount of salt ( not a pinch ) and a single drop of oil to help with foam and keep the surface tension of the water more stable by creating a very thin film. It has nothing to do with flavor - i's just a chemistry trick that you could do with even 1/10th of a drop of oil as it goes a long way. This helps with cheap boxed pasta, IME. Fresher pasta doesn't need any help at all.

[@GTSE2005]

Next time you collab with Vincenzo you should react to Cooking With Jack's chicken polenta. Just make sure both of you have AEDs on standby.

[@ChefJamesMakinson]

😂😂

[@vincenzosplate]

I am already feeling sick. I need a nurse hahaha

[@ChefJamesMakinson]

@vincenzosplate hahaha 😆

[@obbyyboiii8974]

@@vincenzosplate Hahaha 😆

[@JusticeforBob1]

@@ChefJamesMakinson Can you please react to Gordon Ramsay and Uncle Roger that came out a few days ago? Have been putting off watching it in case you react to it 😂

[@Max-ep5ir]

17:36 The man's heart broke along with the spaghetti...

[@Solus749]

I usually don't break pasta but when cooking for children I don't want them to long. So to make it easier I break those. Also when the store only have extra long pasta and I want regular ( yea my local brand store have a bigpack pasta version with extralong pasta ) .

[@MSR_666]

Collab yes !!! When is the cook-off ?

[@ChefJamesMakinson]

hopefully soon!

[@leles8422]

The moment she held that pasta to break it my eyes went to Vincenzo 😂. I break mine too if I’m in a hurry…😅

[@nerapavane7132]

Skandinavia has their own origin of meatballs. Far back as medieval times there was meatballs made of boar meat. You can get them today in some medieval resturants in Sweden. Today meatballs is a staple in every Swedish houshold, we typically eat them with potatos or the italian style spaghetti.

[@Sharky762]

I love you 2 collaborating Can't wait to see you 2 in a video together

[@ChefJamesMakinson]

thank you so much!

[@theresamimnaugh1190]

When I was a child, I remember helping my mom make TINY meatballs to put in lasagna. She never put plain chopped beef in it. Always seasoned, tiny meatballs. Sometimes, she’d also add thin slices of sausage.

[@Atlas_Gaming_BR]

I really like watching Vincenzo and James together! I hope you keep doing this, looking forward to more colab coming from you, guys. Now, if you two could get together it would be awesome. Writing from Brazil!

[@ChefJamesMakinson]

I hope so too!

[@danielsantiagourtado3430]

You always make My day! Thanks For all your hardwork 😊😊😊😊😊

[@hollish196]

I started blending sofrito after watching Vincenzo's video, and it is a joy to have around--and super easy to freeze in "recipe-sized amounts." It is a great addition to American chili and to any creamed soup. I fully recommend this!!

[@Blinknone]

Two of my favorite chefs on KZbin. Thanks for the collaboration! Enjoyed it very much!

[@johnare3617]

I love making this recipe at home, always delicious. I always love elevating simple Italian cuisine into something better.

[@deleteduser121]

For some reason the pasta always taste better when its not broken.

[@PHSDM104]

Flashback to "pecorino" vs "pecorina". 😅

[@ChefJamesMakinson]

🤣🤣🤣

[@daianspahava8279]

Vincenzo and your face was priceless and I had the same reaction and I’m half Filipino

[@vincenzosplate]

Hahahahahaha food unite us and make us react the same way hahaha

[@bcaye]

Interesting. Filipino spaghetti makes me cry..

[@daianspahava8279]

@@bcayehahaha yeah it’s not for eveyone myself included my grandma does it without the sweet banana ketchup but does the cheese and the ground beef or hotdogs

[@Maplecook]

I've given this a full run, but I'll comment meaningfully later, brother! =)

[@ChefJamesMakinson]

I can't wait! :)

[@frankwren8215]

These videos have been great, you guys have good chemistry and do a great job of pointing out what to do right 😁

[@ChefJamesMakinson]

Glad you like them!

[@Boiokgogi]

the orange peel with basil as a bouquet garnie is not uncommon tho. it come from France as a Provencale tomato sauce. it create a more savory taste to the sauce adding a bit of '' zing '' and '' sweetness to the sauce without using sugar. i understand that its not traditional for italian cuisine but from a food science point / taste wise it make perfect sense

[@benscott9367]

Hey Chef James. I remember asking you awhile back about doing a Chicken Marsala video. I think that would be an excellent dish for you and Vincenzo to do together. Love the video, and love how you are both educational and honest with your opinions!

[@ChefJamesMakinson]

maybe!! :)

[@zincfive]

"Spaghetti and Meatballs" is getting into the area of Granny's Sunday Dinner, which is a thing for us Southern Italian Americans, starts with fatty pork chops, adds sausage, meatballs, brascole, garlic, canned tomatoes and paste (and yes a big rind of cheese) bay leaf and some dried herbs, a tiny amount of sugar. Takes two days (you fry the meats, cook them into the sauce for a couple of hours, pull them (so they don't get too dried out), cook for a while more, let the sauce cool overnight. In the morning shred the pork pull the bones, add a bunch of fresh basil and parsley (probably a fist-full or two of cheese,) add back the meat to heat up, cook again for a couple of hours while you are at church. By the time the family is playing cards, watching football and bitching at each other and before they are drunk and threatening each other violence over long forgotten grudges, Granny can sit a while, smoke a bunch of long menthol cigarettes, drink a fifth cup of coffee with condensed milk, and goof around with the grand-kids, while chasing the men out of the kitchen with a wooden spoon. For this much work, you are going to make your biggest pot full, at least several big meals, so you freeze a bunch of it in old mayonnaise jars in that scary chest freezer in the basement with all the cobwebs. What a lot of decedents of Italy don't really understand, is that those long cooking Sunday ragu sauces like Bolognese or Napolitan are an ordeal for special occasions, and we're used to them from Granny's on Sundays and Italian restaurants. I've learned from travel, and now from the internet, wonderful guides like Vincenzo and Pasta Grammar, (and the amazing Italia Squisita) is that there are a million regional quick pasta recipes, take 30 to 60 minutes to prepare, that are the real back-bone of the cuisine. Consider the classic "Roman" dishes which honor the pasta as the main ingredient, from dried pasta, sheep's cheese, pasta water and cracked pepper (cacio e pepe), adding cured pork (alla gricia) adding egg custard (carbonara), adding tomatoes (ametricana). Or more recent dishes like fresh pasta with butter (fetuccini al burro or "alfredo") or Dried pasta with vodka and tomatoes and capers (alla vodka or russian pasta) Simple dishes like these have very few ingredients, the quality of the ingredients REALLY MATTERS. And lord knows that it is nearly impossible to get a simple pasta ESPECIALLY any of the basic Roman dishes) outside of Italy that hasn't been perfectly ruined by, cream, shitty cheese, lousy quality over-cooked pasta, too much garlic, or herbs, extra ingredients like onions or mushrooms or fucking chili jam or whatnot. But for spaghetti and meatballs, an immigrant's dish, we're channeling our immigrant Grannys' long-cooking meat ragus, either Bolognaise (Meat) or Napolitano (every meat) style. All the jarred sauces and restaurant dishes here, they are direct decedents. You can't really go that far wrong, so of course, we shouldn't hesitate to enjoy even frozen supermarket meatballs with cheap pasta and jarred sauce and shredded supermarket "parmesan" (stay away from the kraft stuff and canned pasta) as a good 20 minute meal, any time, awesome, tasty, inexpensive meal Issues of sugar or orange juice or onion or mushroom or on the kind of meat or bread in the meatballs aren't at issue, it all tastes great. For the matter at hand, I personally, I think it's easier to get better fresh Italian sausage than frozen meatballs, so I would use that instead, adds 5 minutes to the prep. Frankly, there is little good in jarred sauce that you can't spend a bit less (have you seen the price of jarred sauce lately?) if you have any sort of pantry, take another 5 minutes, crush a clove of garlic, saute in oil with the sausage, add some paste, cook it for a few minutes add tomatoes or passata, with a bit of dried thyme, shredded fresh basil and a handful of cheese. Still under an hour. A better jarred sauce, imported pasta, good sausage and freshly, finely-grated imported Pecorino (or Parmigiano) are definitely a step up, takes no more time, only costs a few more bucks. Make your own sauce and meatballs if you like, adds an hour or two, for the time, you might as well the extra few dollars on good imported tomatoes and paste the best meat and cheese, and make a big pot Granny style, and freeze a bunch. There are lots of good variations long cooking Bolognaise or Neapolitan Ragu, out there, definitely try it, it's more drug than food. Listen, it kept all our uncles from killing each other, there must be something amazing in it. Get your pasta recipes from Vincenzo and Pasta Grammar, not from fancy morons like Gordon or Nigella or Jamie or a million other bullshit artists on youtube tokk. For sure learn to make a quick tomato sauce from only a few best quality pantry ingredients like Vincenzo and Pasta Grammar are teaching. Makes a million dishes, all kinds of pasta, pizza. Only add one best quality ingredient at a time to the basic recipes, make them your own, you'll be cooking like an italian, everyone with think you are amazing, and all you did was taking a few best quality ingredients and not fucking them up by thinking that adding 3 ingredients is better than adding one good one. FOR SURE LEARN HOW TO MAKE THE ROMAN DISHES STARTING WITH CACIO e PEPE to ALLA GRICIA to CARBONARA to AMETRICATA. It might take a few tries to get the technique of creaming the pasta and starchy water and cheese into a cream, but it will open a whole world to you. And on the issue of oil in the water. NO, unless you like the sauce and pasta sitting in a pool of water instead the pasta (learn from the romans, stir your pasta when it hits the salty water, and make your sauce a cream with the pasta starch) And on the issue of breaking spaghetti, NO, but remember that there are perfectly wonderful recipes that use mixed seconds pasta including lots of broken pieces. In my family home town in Avelino (a medieval hill town a lot like Vincenzo's), the signature dish is Canazze ( Little Canes.) Outside of Italy they can be found as "long ziti," a long thin smooth dried ziti about the length of spaghetti. Usually dressed with Napolitan pork and tomato sauce, sometimes a Genovese beef and onion sauce. The pasta is broken into specifically THREE (Father Son and Holy Spirit) pieces, the little broken pieces that happen are an important part of the dish, they provide extra starch to make the dish creamy. Saturdays before weddings and feast days, in the streets of the old town, you can hear the "crack crack crack" of the Nonna's breaking the Cannaze...

[@Baszottbivaly2]

New drinking game: Every time James starts a sentence with: "Yeah, no,..." take a shot

[@justcallmeness]

Don't die

[@ChefJamesMakinson]

Haha 😄

[@thejunglekitchen]

I always thought that "yeah no.." was such an Australian thing. I say it all the time!

[@thejunglekitchen]

@@ChefJamesMakinson You got an extra view from me due to this comment- I wanted to see how many times you said it! haha. FYI I only counted 3 times, although one of them was a double "yeah yeah, no no". Love it! In this length of time I would probably have "yeah no"'d at least double that amount! I tell my ESL students that if they are planning to move to Australia, they just need to listen to the rest of the sentence, and ignore the "yeah no" part. As in: "yeah no, I agree with you" or "yeah no, I'm not sure" haha.

[@pugchesh]

I'll be wasted by then 😂

[@anime_kingdom1300]

I swear KZbin is interesting, cause honestly speaking I watch your videos on and off, and just out of nowhere your latest video will pop up on my feed out of nowhere lol, but that do also allow me to binge watch your older videos.

[@ChefJamesMakinson]

😂 it happens!

[@jackdorsey4850]

Enjoyed seeing 2 of my favorite KZbin chefs discussing food

[@ChefJamesMakinson]

More to come! :)

[@vincenzosplate]

🎉🎉🎉thank you so much. We genuinly enjoy to collaborate and hoping to do more and more videos together

[@jackdorsey4850]

@@ChefJamesMakinson Looking forward to it

[@fingersfinesilver]

Parmesan rind absolutely rocks in stock.

[@adoniss8404]

I’ll second this, didn’t think it would do much but after trying it I was proven wrong

[@starcrafsf7101]

I actually break the pasta not so that it cooks faster, but that it makes the pasta go further. It basically doubles the pasta so I only need to cook one bag for the house. Sure I grew up doing it as well so when i first started cooking i did it because my parents did it and i didnt know why. But then I started making my own pasta, and the more i cooked I started wondering how it was when i stopped breaking the pasta, i needed 2 bags to serve everyone instead on the 1.

[@EbizzerHH]

The dream team of chef's on youtube! I love every single minute of it! ❤

[@ChefJamesMakinson]

🤣

[@erictingbo1043]

I mean. The dynamic of these two. It's just a nice moment of pure wholesomeness. AND you learn SO MUCH in so few time.

[@zatoichiMiyamoto]

Well, isn't my two favourite cooks online doing a collab again!!!! Bravo gentlemen! Keep the awesome content!! Much love from Chile!

[@ChefJamesMakinson]

Gracias! :)

[@The_Badseed]

None of these people cooked the pasta the "real Italian" way: 1. Break spaghetti 2. Put water in pot 3. Add spaghetti and oil to water 3. boil spaghetti 4. When you throw a piece of spaghetti against the wall and it sticks, the spaghetti is done. 5. Drain 6. Plate spaghetti, add jarred sauce and parmesan cheese from jar. 😉

[@Xcelcior6780]

☠️

[@ChefJamesMakinson]

😂

[@thegonz1397]

You watch too many bad movies

[@Jaymunnie]

I've made smaller meatballs before with a scoop, but it was specifically a melon baller/parisienne scoop. As long as I had just a little bit of oil, I could dip it in before each scoop. The meat would release, and it expedited the process for me. All neat, all uniform, all perfectly round.

[@damon-burton]

Loved seeing these talented chefs bring their unique spin to a classic dish. Alina's passion for fresh ingredients really shone through, while Lorenzo's technique was impeccable. Frank's bold flavor combinations were a delightful surprise.

[@enricomontanari1390]

When the girl broke the spaghetti, he switched in Italian for a split second saying:"Aspetta" which means "Wait" ahahah

[@craiglonghurst8958]

When I was growing up, my parents always broke the Spaghetti in half and thought that was what you did. They also put the sauce on the spaghetti. Watching the cooking channel once living on my own I realized that it was probably because my dad is British and they do things weird. I also heard that putting olive oil in the water stopped it from boiling over. I tried it, but found that it didn't work so I scrapped it. I now cook my pasta whole (it takes all of maybe 30 seconds for it to all get in the water) and I mix my cooked pasta into the sauce and my parents like my spaghetti much better.

[@jimmyrittmann8208]

When I cook meatballs, I use a mix of 80/20 ground beef, ground pork or Italian sausage, egg, fresh bread crumb, and Parmasean cheese- 1 lb/egg/cup each. I then cook it in a mini muffin tray- that way they don't get as greasy.

[@gileslaycock-brown7603]

I almost died laughing when Vincenzo saw the past being broken. Big no no

[@Belnick6666]

Blandfärs(mixed minced meat) is very popular here, it is 50% pork and 50% beef, pre mixed minced meat Just pork is often too fatty and just beef is often too dry, so much get the mixed one

[@tanetalz]

James is so incredibly polite and diplomatic.

[@ksturmer5388]

What a terrific video from you two. I've been following you James since I had a stroke and I was in hospital. (Caught up on your channel) So stoked, that Vincenzo did a YT video with you. I look forward to seeing you in the future with Uncle Roger too!! All the best from the UK buddy. Peace!!

[@ChefJamesMakinson]

I hope you are feeling better! try to take things easy! :)

[@ksturmer5388]

@@ChefJamesMakinson Thanks very much. Healing nicely Sir, resting up and I will continue to give my full support to your channel. You are a wonderful chef and KZbinr. Take good care!!

[@aryapatel405]

We need more collaboration ❤

[@ChefJamesMakinson]

more to come!

[@vincenzosplate]

More coming your way

[@lambrospappas578]

So funny thing is, I generally do the rind in my marinara sauce, but I don't stop there with it. I tend to take it out, rinse it off, and then I put it on a paper towel in the freezer so that it cools off. After that I put it in the microwave to make into almost like a puffy cheese cracker thing like you mentioned here. So in this way it's not just a single use, it gets to infuse the cheese flavour in the sauce and to be later used as a snack. Another thing I've done with the rind is after I nuke it and it puffs up I may crush it into almost like a cheese crumb topping for my pasta. The ironic thing is and I know many Italians would get annoyed by this, is that the Chef Boyardee Spaghetti & Meatballs (while not authentic and totally ruined for being canned) are visually the closest thing to the authentic spaghetti and meatballs that Vincenzo is talking about... for those of us who grew up in Canada and in the US. Lastly I wasn't terribly shocked by the orange rind. I can see why someone would use. My Mom is from an island in Greece, which is a former Italian colony. The population there have adopted their own versions of certain Italian dishes, but have modified them based on ingredients there. It's almost like an Italian cuisine from a separate region, much like Italian American would be. Citrus in general, including orange zest is used quite a bit there.

[@laurahooper7609]

I sometimes add chopped leafy greens and squash, like yellow or zucchini. I've even added fresh chopped figs.

[@Joe_Murphy-REV_Realty]

Two of my favorite chefs! I want to see you two in the same place at the same time! I know, I know... One of you has to fly halfway across the globe. But, it would be fun to see you guys cooking something together.

[@ChefJamesMakinson]

Maybe one day soon! :)

[@Joe_Murphy-REV_Realty]

@@ChefJamesMakinson I certainly hope so!

[@francescoandaloro6164]

I love these videos with the two of you together reacting to good or bad videos. Bravi. You should do something together in a Kitchen

[@ChefJamesMakinson]

maybe soon!

[@koivunen2489]

I bet all Vincenzo's ancestors were crying when the pasta broke.

[@luxmajor7151]

Mille grazie for an excellent video collab❤ would love to see” Polenta” be the subject of another of your collabs..please consider this and thanks again😊

[@BrahT-dh4qn]

She can do whatever she wants!!!!!

[@nowjustanother]

My Sicilian father-in-law doesn't use sugar when making a simple marinara (he grows his own tomatoes using seeds from San Marzano). Instead, he adds a *very* small pinch of baking soda to balance the acidity (he does it to taste). I can't say he's wrong for doing it - his sauce is the best I've ever had, and I've eaten in terrific Italian restaurants all over the U.S. and Europe.

[@mrbardo9416]

I like to make my sauce with crushed San Marzano tomatoes, a bit of salt, black pepper, garlic, and fresh basil (added at the end). Using a high quality tomato and letting it shine in the center of the dish is the most important thing you can do when making a tomato sauce.

[@John-ky9nz]

Great video collaboration you 2 are a Dynamic Dual

[@ChefJamesMakinson]

Thanks!

[@darkharpy13]

I'm really loving these collaboration videos with Vincenzo! Hope to see more!

[@etepmaximus5886]

When I make any sort of pasta, I typically dump the pasta into the sauce. In addition to letting the pasta absorb the sauce, it keeps it moist and separate.

[@markalexander71332]

You both are always triggert. 😅 ❤love u. Cool colab.

[@ChefJamesMakinson]

Thanks 😅

[@IMovingFun]

I love these collabs so much.

[@Jeekc]

The black pepper reminds me of that "a little olive oil" video.

[@rwilliam01]

Like you guys together, you explain things, which I like and need. My mother-law taught me to make meatball, her sizing was about golf ball size. Brown on 2 sides and finish in the sauce..

[@savagefrieze4675]

Combo of Frank and Lorenzo as each did some really good things. Really like the idea of blending the soffits. Personally I like to make pasta with the semolina. Just like the flavor and texture better.

[@obbyyboiii8974]

The Ultimate Crossover

[@vincenzosplate]

❤❤❤

[@Zeelian]

When I make meatballs for X-mas (important part of the Swedish X-mas table) I always make them on the 23rd and make them extra small, cook them in the oven until almost done, them fry them in butter at the dinner on the 24th to get that fried surface and buttery goodness.

[@viktorville8838]

Bread is the secret ingredient to meatballs, hamburgers, meatloaf

[@danielhall9965]

Hello James! I love your videos and you inspire me to learn about food! ❤🍔

[@ChefJamesMakinson]

Thank you! I'm so glad to hear that! :)

[@danielhall9965]

@@ChefJamesMakinson i love that Vincenzo was deeply terrified by the pasta break 😂😂🍝🇮🇹

[@savagefrieze4675]

You guys make a good team!

[@AnOldFashionedWoman]

When I made spaghetti and meatballs for the first time my instincts told me to make them small so they didn't need to be cut.

[@SamTheBattleshipp]

I made Vincenzo's spaghetti and meatballs with the little meatballs, and my family and I loved it better than the normal, American big meatballs that are usually used. Much easier to eat, and you get more in each bite.

[@ilovemangobingsu]

Yes we would like to see you and Vincenzo in the same kitchen making paella or any italian dish. Im sure its going to be awesome 🥰

[@AscendEden]

Most protect this friendship at all cost ❤❤❤

[@fanginblood]

18:34 The one who suffer vs The one who already know what's gonna happend🤣

[@eldoradocanyonro]

When I was 12, I thought I was smart by breaking the spaghetti in half to help it fit in the pot. I learned. Oil in the water--the myth that it helps prevent sticking was just that, a myth. HOWEVER, a drop or two can help change the surface tension of the water and minimize foaming and boilover caused by the release of proteins into the water from the pasta. Rumor has it that ear wax will do the same, but I think I prefer the taste of oil..... Some pasta dishes actually are designed to use dried pasta, without egg. When I make pasta, I prefer to use 50/50 semolina and whole wheat flours, though semolina and AP work well together. The amount of egg changes with the flour.

[@TheCotzi]

yes the cheeserind is crazy good for soups stocks and so on

[@dondevastu]

My Abruzzese grandma always put Parmigiano rind in her sauce.

[@CrowCandorra]

Its been now probably 20 Years, but My german Granny started putting oil in the pasta water after a TV Cook here said to do that XD

[@ChefJamesMakinson]

😂

[@Scynn]

Best way to cook dried longer pasta like spaghetti, fettucine, etc is use a 12 in+ sauté pan/skillet (insert fourteen more names for pans here) instead of a pot. You can evenly cook the pasta right away that the people that snap pasta in half want, and you don't feel all of Tomato Europe judge your bloodline. Also, take the olive oil you keep putting in the boiling pasta water and added it after you've sauced the pasta and about to serve. Use it for a finishing seasoning and mix together. Also, where was the pasta water to add to the sauce to help season and thicken!?

[@toriless]

My favorite new collaboration !! What took so long !!

[@felixyaorihamonangansiagia3362]

This is it. Educational, collaborative, and just plain fun!

[@jasonhaynes8386]

Glad I watched. Very informative. Especially the bit about NOT adding oil when cooking the spaghetti.

[@flowertrue]

As always an enjoyable video with James and the fine addition of Vincenzo, who I've also come to love! Spaghetti and meatballs is one of my go-to dishes because it's easy. I'll be honest, i don't usually make meatballs, i just brown the ground beef, but when i do, i bake them after searing because I'm nervous the middle wont get cooked. But i do usually cut up some green peppers and onions and saute to add to the sauce. My family likes my chunky, meaty spaghetti!

[@MyLizzie22]

I always brown Sweet Italian sausage and ad d with my meatballs after browning them. A few pieces of pepperoni too. Adds a depth of flavor my family loves.

[@Nebukanezzer]

I have seen pre-mixed 50% beef 25% pork 25% veal for making meatballs and meatloaf and things in the store. Maybe you can find it!