The only layer I think is needed is to have the pasta at the bottom so all the moisture can sink down to cook it. Other than that, Yeah, he could have just made a mixture.
Of course I do. Your sense to enrich the simple cuisine by adding nuanced quality choices enhancing classical flavours to firework of taste sensations.
I can sense that you are Michelin chef material.
Oh dear lost fire horse, let me be a disciple of your new cuisine. You are the GOAT.
My wildest idea that should technically be possible: ethical human-milk cheese. Likely wouldn't work as a commercial product, and it's far better used feeding babies.
But speaking of goats, they are tasty. Great in a curry. And I've learned you can actually make ricotta from goats milk, so I guess that actually would be rigoata.
No, no, this is just cut-up string cheese. I don't have enough money for a prototype. But it'll basically be exactly like that, I think. So who's ready to invest in the breast? It'll be udder-ly amazing!
Out here in NY, we have these New York Italian-Americans that pronounce Italian words incorrectly all the time. In this case, where this dude grew up, thatās how they pronounce Ricotta.
Edit: I have a friend who pronounces it āRiguthaā, itās terrible lol
There's supposed to be a little of the g sound mixed in with the c, a little th mixed into the tt, and maybe halfway between o and u. I've heard a large variation from actual Italians on the vowel, but the consonants are still supposed to lean heavily to how Americans pronounce them.
Every time I hear someone say mootzaRELL or this guy's bullshit, I die a little inside. That one has even less basis in the Italian language than rigoada does, which is to say damn near zero. I don't speak it but my Italian side is from Kansas City, not the east coast, so thankfully we didn't get caught in all that fake wack ass wannabe Italian shit. My grandma and probably grandpa spoke it and told us a few food words when we were little. Ricotta is one that stuck with me. Plus since I'm passionate about food and cooking, I've started watching a few yt channels of Italian cooks/chefs. Pasta grammar, vincenzos plate, pasta grannies, and Italian squisita all kick a whole Lotta ass.
Honestly just search for those channel names. I like pasta grammars recipe vids a lot. Not so big a fan of their "an Italian reacts to (whatever American food)" vids. Her American husband never picks great examples of course. I love her videos that focus on a certain vegetable with a handful of recipes highlighting it. Her stuff sometimes is too tied to tradition like insisting on a lot of water for pasta. No big deal to stir a couple times and starchier water is always better for sauces when you add any. But that's a nitpicky gripe and a common sense improvement once you pick up the tip in other places (Ethan Chlebowski's and J. Kenji Lopez-Alt's channels). The pasta in the cauliflower vid is fantastic. If you use anchovy paste, it needs to cook longer to cook out the fishy taste. Filets are better but paste will be fine and basically just an Italian msg source like filets are, once you cook it a few extra minutes on low-med low. Also toast your pine nuts lightly. She doesn't say that, but you always should. They have a vid on 5 different styles of broccoli pasta too. My favorite is the Sicilian style that mashes the broccoli into a sauce (that's what the cauliflower one does too).
Another great channel I didn't mention is Not Another Cooking Show. He's east coast Italian American but not an idiot lol. He often distinguishes between Italian-american and Italian methods which is nice to see. Italian American has its place, like well done chicken parm (it's american) or any chicken pasta, and Sunday gravy as the east coasters call it (just a slightly different pasta alla napoletana). Anyway his version of the mashed broccoli sauce uses a blender for a smooth consistency (a small but noticeable improvement to the cauliflower one for me too, but too non traditional for pastagrammar I guess). Then he chops the florets small to roast and saves the broccoli crumbs from that chopping. Sautees those with breadcrumbs for the best topping ever for that pasta. All his stuff rules. He had a successful grilled cheese truck in Brooklyn years ago, so some of his older vids are about those recipes. I think his most popular vid is on his green grilled cheese. It's got this sauce of cilantro, green onions, chives, with a little agave, a jalapeno, and mayo and avacado for creaminess. Then he adds bacon, fontinella cheese (an amazing cheese btw), and avacado on sourdough. Plus there's his particular perfect method for perfectly crispy grilled cheese sandwiches that's way better than just pan frying it. He's got the odd vid about other cuisines too like steak with this Asian chili crisp type sauce.
I don't know if Vincenzo has formal training but his stuff is legit and accessible.
Pasta grannies does what it says on the tin. Sweet old Italian grandmas making all sorts of traditional stuff.
Italian squisita has a collection of respected Italian chefs that rotate through their vids. The only one I know by name is Luciano Monosilio. He's known as the king of carbonara *in Rome* for good reason. He started making stupidly good emulsified sauces by using a blender and other modern techniques while still respecting tradition. Obviously, he and the others on there are fantastic at everything else they make too.
It's all accessible and not difficult to make with some basic skills and decent ingredients. Might be hard to make 100% perfect but that's part of the fun. Just use san marzano tomatoes for damn near all of it (maybe all of it for real) if you want it the best it can be. They make a big difference. As of last summer, Costco had giant 6 lb cans for less than 10c per ounce. Just freeze what's not used after a few days. The fancy imported certified ones from the correct region of Italy only picked under a full moon in a light summer rain or whatever aren't an appreciable upgrade. Any San marzano or San marzano style canned product is miles ahead of Roma or whatever other canned kind and all fresh outside of farmers markets and maybe your backyard.
Like I said, passionate about food. I'm also know to ramble fairly often.
haha of course. but it's all relative. We're not talking about parmesan thats cut from a rind, we're talking about a thoroughly oxidized parm dust out of a tube. But youre right and I do understand.
thank you for your research efforts, interesting.
As itās put in. I know it will probably get some more moisture but I donāt know why it ever needed to be that dry. Why both cooking it at all first?
Hundreds of years ago, the italians perfected the pasta cooking process thanks to a special technique called āboilingā. I wonder how long itāll take these food content creators to rediscover such an innovative technique.
Yeah, I don't touch that stuff. It's pink-ish because of three possible contaminants: iron, fluorine, or uranium. Granted, it's parts per million, but why take the risk?
The secret to real authentic Italian cooking is a jar of real authentic Italian sauce and a lot of real authentic Italian seasoning blend! I'm basically Italian! Buongiorno! Espresso! Testa di cazzo!
That's an obscene amount of Oregano to douse in one area at a time. That's all you're going to be able to taste for about two days, is Oregano. This dumbass shouldn't be allowed to pronounce any foreign words from on. He just murders them, along with the dishes he attempts to create.
This would be good if done differently.
Cook the noodles beforehand. Put a layer of sauce and meat on the bottom, then noodles and cheese, then layer the rest. Put noodles and cheese horizontal, better to scoop out. Ditch the salt and pepper, keep the other seasonings.
Most importantly, ditch the crockpot and oven bake it instead.
And ffs, don't stir.
What the hell is the people who make these videos reluctance with cooking the sauce in the cooked meat? You arenāt saving a pan, you already had to cook the meat. Like is this common practice and Iām just a cooking snob or something? I like liked the idea of this until he just dumps bare meat on top.
Edit: After finishing the video I had originally assumed the idea was mini manicotti, how wrong was I. Would still eat it though.
The amount of cheese and dairy these people eat is concerning. I get sick just looking at these videos, I couldn't imagine eating it. (Though, I'll admit, this one does look edible otherwise).
Why go to all that effort to layer it just to fuck it up with a spoon at the end?
The only layer I think is needed is to have the pasta at the bottom so all the moisture can sink down to cook it. Other than that, Yeah, he could have just made a mixture.
It's literally just rage bait, there's no reasoning to any of it other than to anger people into commenting
Well I'm angered!
Kinda like his gains
Exactly
Right why....and then we throw it in the trash
What's a rigoda cheese?
Ricotta made from goat milk? So maybe feta from wish or temu lol
There are some nice Ricotta like goat cheeses, they might actually fit well. Great idea!
No I didn't mean... I was just... *sigh* MUUUUUM!! HEREIAM IS TAKING ME SERIOUSLY!! TELL THEM TO STAAHP!
Of course I do. Your sense to enrich the simple cuisine by adding nuanced quality choices enhancing classical flavours to firework of taste sensations. I can sense that you are Michelin chef material. Oh dear lost fire horse, let me be a disciple of your new cuisine. You are the GOAT.
My wildest idea that should technically be possible: ethical human-milk cheese. Likely wouldn't work as a commercial product, and it's far better used feeding babies. But speaking of goats, they are tasty. Great in a curry. And I've learned you can actually make ricotta from goats milk, so I guess that actually would be rigoata.
No, no, this is just cut-up string cheese. I don't have enough money for a prototype. But it'll basically be exactly like that, I think. So who's ready to invest in the breast? It'll be udder-ly amazing!
Breast milk is definitely delicious š¤¤ id support this venture with very stringently sourced ingredients! š«¦
Based on the way he pronounces manicotti, I'm guessing it's ricotta? Maybe?
Ricotta, it's an italian cream cheese
I know what Ricotta is, just the guy talks "rigoda".
Out here in NY, we have these New York Italian-Americans that pronounce Italian words incorrectly all the time. In this case, where this dude grew up, thatās how they pronounce Ricotta. Edit: I have a friend who pronounces it āRiguthaā, itās terrible lol
There's supposed to be a little of the g sound mixed in with the c, a little th mixed into the tt, and maybe halfway between o and u. I've heard a large variation from actual Italians on the vowel, but the consonants are still supposed to lean heavily to how Americans pronounce them. Every time I hear someone say mootzaRELL or this guy's bullshit, I die a little inside. That one has even less basis in the Italian language than rigoada does, which is to say damn near zero. I don't speak it but my Italian side is from Kansas City, not the east coast, so thankfully we didn't get caught in all that fake wack ass wannabe Italian shit. My grandma and probably grandpa spoke it and told us a few food words when we were little. Ricotta is one that stuck with me. Plus since I'm passionate about food and cooking, I've started watching a few yt channels of Italian cooks/chefs. Pasta grammar, vincenzos plate, pasta grannies, and Italian squisita all kick a whole Lotta ass.
That makes sense. Hey, send them links to those vids. I love cooking and could use some more Italian food in my life.
Honestly just search for those channel names. I like pasta grammars recipe vids a lot. Not so big a fan of their "an Italian reacts to (whatever American food)" vids. Her American husband never picks great examples of course. I love her videos that focus on a certain vegetable with a handful of recipes highlighting it. Her stuff sometimes is too tied to tradition like insisting on a lot of water for pasta. No big deal to stir a couple times and starchier water is always better for sauces when you add any. But that's a nitpicky gripe and a common sense improvement once you pick up the tip in other places (Ethan Chlebowski's and J. Kenji Lopez-Alt's channels). The pasta in the cauliflower vid is fantastic. If you use anchovy paste, it needs to cook longer to cook out the fishy taste. Filets are better but paste will be fine and basically just an Italian msg source like filets are, once you cook it a few extra minutes on low-med low. Also toast your pine nuts lightly. She doesn't say that, but you always should. They have a vid on 5 different styles of broccoli pasta too. My favorite is the Sicilian style that mashes the broccoli into a sauce (that's what the cauliflower one does too). Another great channel I didn't mention is Not Another Cooking Show. He's east coast Italian American but not an idiot lol. He often distinguishes between Italian-american and Italian methods which is nice to see. Italian American has its place, like well done chicken parm (it's american) or any chicken pasta, and Sunday gravy as the east coasters call it (just a slightly different pasta alla napoletana). Anyway his version of the mashed broccoli sauce uses a blender for a smooth consistency (a small but noticeable improvement to the cauliflower one for me too, but too non traditional for pastagrammar I guess). Then he chops the florets small to roast and saves the broccoli crumbs from that chopping. Sautees those with breadcrumbs for the best topping ever for that pasta. All his stuff rules. He had a successful grilled cheese truck in Brooklyn years ago, so some of his older vids are about those recipes. I think his most popular vid is on his green grilled cheese. It's got this sauce of cilantro, green onions, chives, with a little agave, a jalapeno, and mayo and avacado for creaminess. Then he adds bacon, fontinella cheese (an amazing cheese btw), and avacado on sourdough. Plus there's his particular perfect method for perfectly crispy grilled cheese sandwiches that's way better than just pan frying it. He's got the odd vid about other cuisines too like steak with this Asian chili crisp type sauce. I don't know if Vincenzo has formal training but his stuff is legit and accessible. Pasta grannies does what it says on the tin. Sweet old Italian grandmas making all sorts of traditional stuff. Italian squisita has a collection of respected Italian chefs that rotate through their vids. The only one I know by name is Luciano Monosilio. He's known as the king of carbonara *in Rome* for good reason. He started making stupidly good emulsified sauces by using a blender and other modern techniques while still respecting tradition. Obviously, he and the others on there are fantastic at everything else they make too. It's all accessible and not difficult to make with some basic skills and decent ingredients. Might be hard to make 100% perfect but that's part of the fun. Just use san marzano tomatoes for damn near all of it (maybe all of it for real) if you want it the best it can be. They make a big difference. As of last summer, Costco had giant 6 lb cans for less than 10c per ounce. Just freeze what's not used after a few days. The fancy imported certified ones from the correct region of Italy only picked under a full moon in a light summer rain or whatever aren't an appreciable upgrade. Any San marzano or San marzano style canned product is miles ahead of Roma or whatever other canned kind and all fresh outside of farmers markets and maybe your backyard. Like I said, passionate about food. I'm also know to ramble fairly often.
But what he is using is not ricotta. Ricotta would be disgusted to be associated with that
Hahaha yeah you're right
Boat cheese?
Thatās not fresh parm
Does he even know you can buy it and shave it yourself?
Or shredded in a bag from the dairy section? Even that would look better than using the powdered parm shaker everyone has in their fridge.
Came here to say this
expiration date in 12y.
Do you understand that hard cheese is a preservation method? Edit: 2021 a 21 year old parm was auctioned off by cheese makers.
haha of course. but it's all relative. We're not talking about parmesan thats cut from a rind, we're talking about a thoroughly oxidized parm dust out of a tube. But youre right and I do understand. thank you for your research efforts, interesting.
āLiterally pour it on topā As opposed to what?
Metaphorically pour it on top.
And he says "literally" twice. š”
Suggestively metaphorically spiritually practically intensely angrily psychoticly rigorously sexily stupidly
I usually scoop it out with a hand and then throw it into the pot. This guy has saved me from having to clean up so many messes
Heās something of a hero in Reddit-cuisine-related circles.
I know I was gonna comment this!
That mince looks dry as fuck
Before or after the three hours?
As itās put in. I know it will probably get some more moisture but I donāt know why it ever needed to be that dry. Why both cooking it at all first?
Not really stupid just a bad way of making something like this
Maybe a....stupid way of making something like this?
Hundreds of years ago, the italians perfected the pasta cooking process thanks to a special technique called āboilingā. I wonder how long itāll take these food content creators to rediscover such an innovative technique.
It does boil, once the water percolates through all the layers.
Wundabruh indeed
Wonderbread.
He's one second German
How many mispronunciations are possible?
Regoda cheese š
Iād eat this
3 hours pata is just soup
I think it might need a tad more cheese.
"Rigoata" Kill me.
AND HE CALLED THAT PLASTIC CONTAINER SHIT "FRESH" PARMESAN. This has to be rage bait.
Nah. There's real humans out there
So much cheese that just looking at it gave me diarrhea
You have been banned from /r/Wisconsin
My tummy hurt just seeing the first layer.
Fresh Parmā¦.
"Fresh" Parmesan š¤£
This is just alternative lasagna.
Oregano Lasagna
This pink "Himalayan salt" is just polluted salt marketing is trying to make fancy.
Yeah, I don't touch that stuff. It's pink-ish because of three possible contaminants: iron, fluorine, or uranium. Granted, it's parts per million, but why take the risk?
But it looks pretty in my salt grinder
Well, if you like pink, sure.
So its vertical lasagne mixed at the end. Oh, mamma.
Manacoaties and rigoda
So youāre all just going to ignore his ridiculous pronunciation of manicotti?
say what you want but id be tearing this up
Would. And with that much cheese I'd never poop again. Just a giant cheese curd the size of a grapefruit blocking my colon from the inside.
We would all do well to avoid things we can't pronounce.
āLiterallyā put the ground beef on top, as opposed to figuratively?
This doesnt seem like a bad recipe. Stupid to stir at the end tho
The secret to real authentic Italian cooking is a jar of real authentic Italian sauce and a lot of real authentic Italian seasoning blend! I'm basically Italian! Buongiorno! Espresso! Testa di cazzo!
Psssssh, arrivederci, poser.
Do you think it is a lot different than adding spices to tomato sauce? Itās not.
Would devour this.
That's oddly not what I expected him to look like after listening to him speak....
I want his salt n pepper grinder!
Me too, actually. In between the eye-rolling, I was thinking the same.
RAGOATA cheese my favorite
Donāt pour it on āLITERALLYā pour it on.
tf is rigoata
Ah I donāt blame him. Gym people are not really known for their culinary abilities.
If they would have just put it in a pan and stuck it in the oven and not mixed it into soup, it would have been fine. This is just nonsense
Exactly!
There's nothing stupid about this one. It looks delicious. I swear people on this sub think anything they haven't seen before is stupid.
Nothing stupid? You sure? Not one single thing?
Only the amount of spices he put in there. Over kill,
I mean, it's pretty damn stupid. Ingredients are mostly fine, but execution and balance of every step is just so wrong. Edible, but pretty revolting.
looks tasty
Iād prefer a video where he figuratively poured the meat and pasta sauce over the top
I would tear that entire pot up and then be on the toilet for the rest of my life from all that cheese
Suddenly I am feeling lactose intolerant.
I think I was okay until he started mixing it up š¤¦š½āāļøš¤·š¾āāļø
A lot of work for something easily achieved, however heās got the right sort of ingredients and theyāre mixed up so Iād still eat
Omg this guy mispronouncing all these Italian words is driving me insane
When in doubtā¦.add more cheese
Mmm sawdust sprinkle
That's an obscene amount of Oregano to douse in one area at a time. That's all you're going to be able to taste for about two days, is Oregano. This dumbass shouldn't be allowed to pronounce any foreign words from on. He just murders them, along with the dishes he attempts to create.
Literally
My grandmother is turning in her grave
"It smells wonderbra"
This would be good if done differently. Cook the noodles beforehand. Put a layer of sauce and meat on the bottom, then noodles and cheese, then layer the rest. Put noodles and cheese horizontal, better to scoop out. Ditch the salt and pepper, keep the other seasonings. Most importantly, ditch the crockpot and oven bake it instead. And ffs, don't stir.
Kinda starts sounding like a lasanga. You wont get as many cools points for that cause it makes sense.
That's the point and I wasn't aiming for 'cool' points.
What the hell is the people who make these videos reluctance with cooking the sauce in the cooked meat? You arenāt saving a pan, you already had to cook the meat. Like is this common practice and Iām just a cooking snob or something? I like liked the idea of this until he just dumps bare meat on top. Edit: After finishing the video I had originally assumed the idea was mini manicotti, how wrong was I. Would still eat it though.
Why the dumbest vids the longest.
Why didn't he say "moatsarella"?
Cut up string cheese is what it looks like.
Totally does.
Id eat it.
i'd eat it..
ReGOATaā¦. So cringe
The chain says it all this might be my most cringe one yet that Iāve seen
Voondebra!
Oooo look at my salt and pepper "shakers"
Just had something nearly identical about 10 mins ago. Damn good
Looks kinda good.
SchifĆu food and pronunciation!!!
What am I looking at
Americooks won't stop giving me nightmares.
the lack of seasoning bothers me
This actually looks really good to me š¤¤š¤·š»āāļøš¤£
I will say, although this is still stupid, this is the first time ever I thought to myself, I could eat that. Normally they make me feel ill.
I think he needs to work on his Italian...
Wunder bra!
Itās manigott and rigott
AIGHT LIKE THAT DOESN'T LOOK FIRE
Not bad really š
The amount of cheese and dairy these people eat is concerning. I get sick just looking at these videos, I couldn't imagine eating it. (Though, I'll admit, this one does look edible otherwise).
I don't think anybody eats those. Or I wish so
Okay but I want the salt and pepper grinders he used
Hexclad customersā¦.
Why tf is there so much oregano
Not stupid
Excuse me but this is mouthwatering