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Thank you for sharing your creative recipes

Please, can someone tell me the name of the song starts at 12:31? 🙏🙏🙏

What, no tempering of the eggs?! O.o

A trick for making extra starchy water and making perfect cacio e pepe everytime, ditch the pasta water and just mix flour into water, that way you have the starchiest water similar to the water they’ll have in restaurants by cooking pasta over and over again in the same water and means you can better control the seasoning as the starchy water won’t be salty like the pasta water👨‍🍳

Yea never do that to an onion. What he did was created very high temperature Maillard reaction, which combined with carbohydrates from onion creates carcinogenic substance called acrylamid. It's same principle why you should avoid eating burned toast. If you want to caramelize your onion use lower temperature and go slowly.

I want to eat REAL ramen from japan in BRAZIL i need to learn how to cook the bouillon

All people around world do it. Its exist and is amazing hahah

Using scissors to cut meat was life changing

Alex, here's a suggestion - there's a Knorr fix available in Germany, called Lachs Sahne Gratin. It's basically baked salmon under a heavy cream sauce. I've personally tested hundreds of different salmon recipes out there and I have yet to find anything that is even close to the taste of that Knorr fix - I don't know what chemical magic they use, but I bet you can't make it as good and you definitely can't make it better than what they have made.

😂 je vais tester, la vidéo m’ bien fait rigoler, je m’abonne

I love you mansplained scissors

Alright chop chop pizza boy it's been two months lets see your replication

I swear Italians are so pretentious about their food, this is like when people suddenly decided chicken sandwiches were chicken burgers because of the buns. Mate difference between fresh and dry pasta is so close to none 😅

I'm sorry for being picky but you should consider fixing the lighting. The light is too harsh in some shots. Either that light needs a diffuser or a better one or get a second light and turn them down by 20%. Basically you want more light coverage that is even. When you have spots that are too focus with light some colors see washed out. For example the color of the egg in the first half of the video. Looked like white vs the yellow id expect.

It exists... otherwise it isn't there... it's just not italian version

Thsts gotta taste amazing

This video was embarassing. Its hard to get that exact texture of omurice right but you're a professional amateur chef and you dont even understand basic things like heat management and not using anything but teflon for delicate runny egg dishes. In the very first attempt, why did it show the egg moving perfectly fine but in the last shot its fused with the pan? Because you intentionally overcooked it. Still shilling Betterhelp is disgusting, you live on the internet so don't even try feigning ignorance. You make more than enough money off of Adsense, Patreon, merchandisr and your other sponsorships. Is this the example you wanna set for your kids?

Va fangool! focaccia bread with cheese is not pizza! It's a dinner for rats

Try adding a little bit of avocado for creaminess

Ah more food fascism.

I ate these a lot as a kid, however the sauce on top was made with the cooked yolks, mayo, diced onion and parsley. Greetings from Chile Alex!

In what kind of hell do you live that just making pasta from flours and eggs qualifies it as fresh? WHAT IS YOUR PASTA MADE OF?

Sollten die die Ideen ausgehen....mach doch Mal eine deutsche Rinderrouladen....😂

Very cool, thanks Alex. I don’t get the rubber chopping board though. I’m thinking it’s probably less hygienic, and you risk ending up with more microplastics in the food 🤔 I’d put rubber (or a wet towel) beneath my wooden chopping boards.

People still use a giant pot of water for pasta for 1-2 portions??? I thought it was common sense to use less water because less wasted water.

Where is the next episode 😯

Spaghetti is for the less evolved

I was expecting a trip to Kyoto 😂!

Love how you don't count Sicily as Italy, kinda topical

I make this with pecorino but i toast the pine nuts before

Great helpful videos I love it

Wow yummy

Where I'm from La Molisana looks much worse than De Cecco. La Molisana has a darker colour and barilla-like surface. Like it was dried at high temperature. On the other hand De Cecco has lighter colour and kinda "rough" surface.

can't wait to see your home version of this!

Doesn't look very instant to me, looks like it took it little while

Man i dont think ive ever seen an audience turn on a creator like this. Jeez guys give him a break.

Time to go get some bacon, bucatini and parmeggiano so I can make this beautiful dish!

Potato and taleggio are Amazing on a pizza al taglio

Great video Alex - but I have to say I just ate lunch at Luciano's in Rome today. I was unimpressed. The Carbonara l was creamy but it lacked flavor. The Guanciale was also flavorless. If that wasn't bad enough, the waiter was condescending and the place was expensive as well (200 Euros for 4 people) . I live in Italy and I can honestly say it was some of the worst Carbonara I have eaten. Truly disappointing.

You should try mexican salt from Colima state, one of the best

Am i the only person that said "how are we going to do this in the barber shop" lmbo nice!

THE MEAT!HAHAHAHHA

Jais said 2.5 parts wine to 1 part port.

I hadn’t seen the previous video or any of his in a number of years even tho I’ve been a subscriber and this is the first one that came up in my recommend again and I’ve been on my own fried rice journey but kind of winging it a lot more then him obviously and my favorite fried rice is pork fried rice and the hoisin honey five spice soy sauce mix used to marinade and glaze the pork is pretty sweet and after I made it with that it dramatically improved the “authenticity” of the flavor, now hearing him say he forgot to add the sugar makes me feel very justified as that was the conclusion i had come too, that the sweetness of the sauce from the pork mixing with the rice as you fry is the majority of the flavor change not the pork itself

I love making Neapolitan pizza, but lately I've been using a biga bagel recipe for my wood fired pizza. It puffs around the crust the same and it is a quite perfect crust.

@Alex Hi, have you ever thought of using the Indian Wet Grinder (the one you used for making Chocolate) to make pesto to simplify or make a bigger batch, that way it combines the quality of a mortar pestle and convenience of a food processor. I would love to see you experiment with that.

Who cares? It tastes good!

Apparently the first printed recipe was in Adelaide, Australia around 1910 🤷🏽‍♂️

Overhyped jank, "japanese made", merely a moniker for shite products at a premium price.

Noob question here. How much does your wok pan weighs ? I want light weight wok as I need to retire my thick old-school cast iron pan and absolutely love stire fry and need to upgrade cooking.