I’m outside on my lunch break with finally great weather! I’m eating my Ziti with sauce, Italian sausage and Parmesan cheese! Satisfying and delicious! ❤🍝
Have watched the channel for a while.. can you tell me the brand/ style of pans used? I don't see a lot of selection similar here in the US. Maybe I'm not looking in the right place.Thanks
Looks great was a silent master class on how to finish cooking any pasta in any sauce for last few minutes not just last 30 seconds when done right and not over sauced it looks like it almost is finished with a touch of butter or cream from the emulsification that takes place from tossing with the starchy pasta water even before he added the straciatella had that look well done!
Does anyone know if he is using stainless pans or are they aluminum? It seems many restaurants use aluminum? Sorry for the basic question guys I’m just curious.
Hands down my favourite channel… I have learned so much watching you. Plus, if it is a stressful day, I just re watch videos of your cooking.. plus, if I can't sleep, i put these on and listen to the sounds!
You know, it's true. I never talk about this pasta. My pasta conversations typically involve lasagna, cacio e pepe and – occasionally – arrabiatta. It's probably just a family thing. I was raised by squirrels in an Alpine forest, We ate normal things – pine cones with beetle grubs, nuts with dirt, bark a la mold. The family just didn't talk about Italian sausage pasta.
But hey! Enough about me. Has anyone had a good lasagna lately?
42 Comments
What if we leave the tomato skin in the pan?
Неожиданная концовка😀
perfect sausage to pasta ratio 😋
I was thinking that's not a very big portion, then he decided to split it in two 😅
I’m outside on my lunch break with finally great weather! I’m eating my Ziti with sauce, Italian sausage and Parmesan cheese! Satisfying and delicious! ❤🍝
Would love a ragu type pasta, of course it takes a little longer. But maybe a quicker option? Idk but love the content!
Hey Denis,
I was wondering what pan you were using in a previous video. It looks similar to the deep sided sauté pan in this video but for an induction stove.
One for me and one for the bartender/waiter im trying to pork. No stugotz over here
Was that a scallion you Julienned and then chopped?… and the cheese was Burrata? No garlic?
🎉🎉🎉
Have watched the channel for a while.. can you tell me the brand/ style of pans used? I don't see a lot of selection similar here in the US. Maybe I'm not looking in the right place.Thanks
I ate my phone 😮
mmmm metal flakes
Mount your camera in a stable position. We need Dramamine to watch this.
What are thongs massive tweezers
I am in a sexless marriage. I am crying 🤣🤣🤣🤣
Hi Denis! What pan are you using? Seems to go quite well with the accidity of the tomatoes?
Looks great was a silent master class on how to finish cooking any pasta in any sauce for last few minutes not just last 30 seconds when done right and not over sauced it looks like it almost is finished with a touch of butter or cream from the emulsification that takes place from tossing with the starchy pasta water even before he added the straciatella had that look well done!
this looks incredible, I am definately going to make this, i'm addicted to Tteok-bokki!
Does anyone know if he is using stainless pans or are they aluminum? It seems many restaurants use aluminum? Sorry for the basic question guys I’m just curious.
No need for plates
Bravo
Hands down my favourite channel… I have learned so much watching you. Plus, if it is a stressful day, I just re watch videos of your cooking.. plus, if I can't sleep, i put these on and listen to the sounds!
Bello ma i video no stop durante il servizio sono più belli e rilassanti daii
Cooked this tn it was amazing
The thinking man's cooking channel. No recipes. All technique. Love it!
What perplexes me is how he was able to fit it into more than 1 plate.
Blanch the cherry toms and you can remove skin before cooking. Why am I watching tweezer guy picking his tomato skins.
Thank you for posting these videos. As a student who’s cooking for the 1st time, it’s really helpful.🙏🏾🙏🏾
why add water from the pasta?
Won't that remove texture?
That pasta must be way over cooked and all that tossing it about. Just let it cook normally.
PLEASE stop cutting your videos. I'm begging you. Just post the raw feed like you used to. Please!
Removing the cherry tomato skin was lame.
No Garlic
whats the white stuff..smetana??
so i'm not the only one who uses a whisk for that 🙂
It is going to be my next try…..piatta primo e perfetto ..Grazie Mille
You should have thrown the pasta along time ago
Fai faiya
Keep them unedited! Less work for you and more joy for us!
You know, it's true. I never talk about this pasta. My pasta conversations typically involve lasagna, cacio e pepe and – occasionally – arrabiatta. It's probably just a family thing. I was raised by squirrels in an Alpine forest, We ate normal things – pine cones with beetle grubs, nuts with dirt, bark a la mold. The family just didn't talk about Italian sausage pasta.
But hey! Enough about me. Has anyone had a good lasagna lately?
Am I just a fat bastard, or are these tiny portions?