The Greeks?

@@fp5495The Grecia?

Hey hey 😉🤪

He's abusive to the female staff..

@@patricklarry6645 how so? Proof?

Who cares about being knowledgeable & attractive... it tastes scrumptious!😋

@@SuperSpecialty It does look tasty, the rest are just lovely bonuses I appreciate. 😊💕

An average of 18 gallons of water is used for a shower. Do you need to feel validated to take a shower?

I use a kettle and it takes 2 min. If I need a top up I use the kettle again.

Is that what you took from this video, because if so, wow that is some self reinforcing editing of only comments you think agree with what you’re doing. For this one dish it is apparently very important to use a small amount of water because you want exceptionally starchy water. For this 1 dish though - you still need to be cooking pasta with a 4 to 1 ratio of water so salty it tastes like the sea in almost every other pasta dish. I’m not Italian so gods knows it’s not ‘my cuisine’ but I don’t think any chef will tell you cooking pasta in an insufficient amount of water is ok and energy required to heat water for cooking dinner misses the point of environmentalism entirely.

@@jusssayin480 I don't need to feel validated to do anything. I've been doing what works for me for many years. For a person running a household economy with many people, conserving water (because we pay the water bill) and conserving energy (because we pay the electric/gas bill) are things we consider. Chefs who are giving instructions on how to cook restaurant style aren't coming from the same place. It's easy to say that cooking something is the right and/or best way to do it, it's another thing to have to consider all the impacts of what that means to a household economy. My comment was to mean that it's interesting or reaffirming of you will, to see a chef say that it's ok or even good to cook pasta with less water, because most stress vehemently that you need at least a gallon of water to cook a pound of pasta OR ELSE BAD THINGS HAPPEN! It was meant in a humorous, cheeky way, which I see you didn't pick up on.

I use an electric kettle as well for coffee and tea but not for cooking a pound of pasta.

Stop being so silly! Rice cakes? Swap out for candy!

I was going to comment on this but you beat me to it. The thirst for Dan is real!

Don't. Crack the right amount for your recipe every time you cook.

If you're sprinkling it on plated food, Mark, grinding it at the time of eating is best. If you're cooking with it, much of the more-subtle notes are destroyed by cooking and it's mostly the "heat" that's left, so grinding some in advance to keep near the stove is fine. It should be good for several days and up to a week. After that you might as well just by pre-ground.

Definitely! You could also use jowl bacon. The flavor won't be quite the same but guanciale is pretty hard to find here in the US

Some recipes do so because the pasta is deliberately undercooked, allowed to finish in the pan with the fat and other ingredients. If they are throwing a bunch of water into the pan toward the end of the process, that is unnecessary, I agree.

that's some wet

I think the oil was for the recipe, not necessarily that you needed to fry the pork in it.

@@jusssayin480 Yup that's what I wrote (why not)

Me too, I am guessing a pound. I was just writing out the recipe and noticed that was the only measurement/weight not provided. Have you tried it? Is that the correct amount?

I agree: fat will start rendering out of the pork, so the olive oil shouldn't be necessary.

felt this

It looked to me to just be a piece jowl bacon. It is salty bacon from the pig’s jowl and is available in all grocery stores here, sliced and whole.

By the way, here the original recipe with English subtitles: kzfaq.info/get/bejne/sLmTa9qr37Ozn2Q.html

@@soniajacobs3038 I agree - I often use pork jowl bacon as a guanciale substitute. It is much easier to find than guanciale.

@@angelagriffin5130 pork jowl is guanciale

@Angela Griffin guancia is italian for cheek and or jowl hence guanciale

She's married romeo

…… AND YOUR WIFE WISHES YOU WERE BRAD PITT! 🤷🏻‍♀️

@@sadieelliott9080 Little you know my dear, just last night during sweet lovemaking she kept calling me "Brad Pitt" or at least she screamed it out a few times. So nah nah on you.

@@ftswarbill YOU’RE DELUSIONAL MY FRIEND… YOU WERE SCREAMING BRAD PITT’S NAME… 🤷🏻‍♀️ HARDY HA HA!

@@sadieelliott9080 Glad to see you missed the joke.

I have to sit and watch it at least 20 times before I can try it🤣🤣

By the way, here the original recipe with English subtitles: kzfaq.info/get/bejne/sLmTa9qr37Ozn2Q.html

It helps the emulsification and to keep it consistent, since you might get different amounts of pork fat, different reductions, etc. It's good if you're just learning the recipe and don't know how to eyeball that sort of stuff on the fly yet.

@@danielleanderson6371 i guess if you didnt grow up eyeballing and getting it right it could be difficult.....sorry

Oh Janet. Get a life!

Are you always rude? I was speaking about me for an alternative.

maybe white pepper?

@@janetpeters6208 Maybe change your phrasing, it sounds as if you are commanding others to not use black pepper

Pork is a unique, strong flavor, just like beef. Chicken has a weak flavor, but it's still unique. Goat is also funky, just like pork.

It sounds like he said 'funkier, porkier flavor' at 0:53

*its

By the way, here the original recipe with English subtitles: kzfaq.info/get/bejne/sLmTa9qr37Ozn2Q.html