@@TheFacelessChefUK ok just love the content i tried ur mac recipie but added chicken scewer with it
@TheFacelessChefUK28 күн бұрын
@@gingerfootball458 glad you enjoyed it
@gingerfootball458Ай бұрын
Chilli with pasta garlic bread and for desert chcoclate sunda fudge cake
@gingerfootball458Ай бұрын
depens on the mushrooms i have tesco finests i had pasta bake salad wedges and burger bite lol a lot thn had apple crumble with custard then couple sweet ik its a lot but i was hungry now i feel like i cant eat for days
@gingerfootball458Ай бұрын
piella*
@TheFacelessChefUKАй бұрын
Sounds great
@gingerfootball458Ай бұрын
chhicken and sausage and piola
@TheFacelessChefUKАй бұрын
Sounds lovely
@gingerfootball458Ай бұрын
you should make ice cream in a bag. Get half and half sugar vanilla exxtract in a bag then mix it up then get a bag full of ice and salt. then put the bag of half and half in the ice bag then shake for 10 miniutes then youve got lovelly creamy icecream. plz do try.
@TheFacelessChefUKАй бұрын
Sounds great, will look into it
@Silvertoast4321Ай бұрын
Good scran
@TheFacelessChefUKАй бұрын
Cheers
@quintushiguera7105Ай бұрын
"promosm"
@TheFacelessChefUKАй бұрын
Pardon?
@cosimosapiaАй бұрын
Niente albume
@TheFacelessChefUKАй бұрын
Funnily enough I'd never known this, but will try it without next time
@marclatour502729 күн бұрын
@cosimosapia E chi l'ha detto?
@marclatour502729 күн бұрын
@@TheFacelessChefUK Authentic carbonara does not exist. Like carpaccio among others, carbonara was born from a particular event in recent Italian history. The particular event of the carbonara occurred when, at the end of the Second World War, American troops brought with them dehydrated eggs and bacon to the Roman population exhausted by harsh food rationing. It was then that carbonara has born. Since it is not an authentic Italian recipe, therefore, it is absurd to say that the real cheese to be seasoned is pecorino instead of parmesan (or vice versa), or to say to use guanciale rather than bacon, or to say to remove some white of the eggs or not. Carbonara is therefore prepared as each person prefers and why not, using the type of pasta they like. Now this does not take anything away from your excellent preparation. La carbonara autentica non esiste. Come il carpaccio tra altri, la carbonara nasce da un evento particolare della storia recente italiana. L’evento particolare della carbonara avvenne quando, alla fine della Seconda Guerra Mondiale, le truppe americane portarono con loro uova disidratate e pancetta alla popolazione romana esausta da duro razionamento alimentare. Fu allora che nacque la carbonara. Non essendo una ricetta di tradizione italiana quindi, è assurdo dire che il vero formaggio da condire è il pecorino al posto del parmigiano (o viceversa), o dire di usare il guanciale piutosto che la pancetta, o dire di togliere in parte oppure di tutti gli albumi dalle uova. La carbonara viene duque preparata come ogni uno preferisce e perché non, semai usando il tipo di pasta che gli pare e piace. Ora questo commento non toglie niente alla tua eccelente preparazione.
@cosimosapia29 күн бұрын
@@marclatour5027 la ricetta originale è così, tutti gli chef stellati italiani la fanno così poi per me ci puoi mettere pure la panna e la cipolla
@marclatour502728 күн бұрын
@@cosimosapia Non allarghiamoci, tutti chef ... questo lo dici tu. Ad esempio: "carbonara definitiva" di casa pappagallo. che potrai andare a vedere, utilizza dei tuorli nella sua preparazione, e addirittura cuoce le mezze maniche. Adesso per carbonara originale si intendono ingredienti che furono all'origine di questa ricetta. Cioè alla fine della seconda guerra mondiale durante lo sbarco degli americani a Roma che portarono con loro delle uova disidratate e del bacon. I Romani aggiunsero poi pecorino romano e pepe. La fame era tanta e nessuno faceva il schizzinoso. Poi è chiaro che nel tempo i chef si misero a fare delle varianti proprie, a cominciare della pasta, di solito usarono gli spaghetti, ma altri usarono linguine oppure altra pasta tipo vermicelli.Ora per quanto riguarda la materia grassa, molto di loro usarono il guanciale sicuramente più gustoso. Ma altri rimasero sulla pancetta e non più sul bacon affumicato originale. Adesso per quanto riguarda il formaggio, è chiaro che è prevalso il pecorino romano originale, ma altri chef preferirono usare il parmigiano, ed altri ancora del pecorino di tipo umbro, abruzzese o toscano.Tu capisci che in questo contesto di originalità non si puo' dire di maniera assoluta "Niente albume" come hai detto tu. Anche perchè la tua è una preferenza all'originale, ma non è una regola da adottare per forza. Tuttavia è chiaro che qui parliamo di carbonara, parliamo dunque di ingredienti uguali o perlomeno simili all'originale, per questione di sapore e preggio gustativo. Ma cipolla e panna, chiaramente non c'entrano assolutamente niente con la carbonara.
@sergeyosinkin2901Ай бұрын
Like! 🤩👍💯
@TheFacelessChefUKАй бұрын
Thank you so much
@heidid5275Ай бұрын
Idk, i think it looks really good…👍👍🇺🇸
@TheFacelessChefUKАй бұрын
Thank you
@1tomdmot1Ай бұрын
Im from the US and hearing "fries" in that accent makes me uncomfortable haha
@TheFacelessChefUKАй бұрын
Haha (I think) ...sorry (I guess)
@f1silentgamer839Ай бұрын
I made churros today, from scratch ofc
@TheFacelessChefUKАй бұрын
Excellent work chef
@f1silentgamer839Ай бұрын
❤
@CrankyGamersUKАй бұрын
Some add a bit of water as well, and wash thoroughly, sometimes the baking soda can leave a slight metallic taste. And of course once washed and dried, then marinade accordingly for your dish. That's what I do with mine.👍
@TheFacelessChefUKАй бұрын
Never seen the water aspect, I'd assume it substitutes the shaoxing but with less flavour. As for the Baking Soda , yes many do, I find that the amount I use, after cooking usually doesn't necessitate, but it has caught me out once or twice
@SalmanLaouabed2 ай бұрын
Looks busssin
@TheFacelessChefUK2 ай бұрын
Cheers
@user-pb7sm8wt6n2 ай бұрын
Un angloamericano che spiega la carbonara!!!! Farsesco!!!!😂😂😂😂
@cariross68552 ай бұрын
Ooooooooh yum!!
@TheFacelessChefUK2 ай бұрын
Delicious, will be making again
@happymethehappyone83002 ай бұрын
It is also important when "Velveting" (beef/meat) to ALWAYS slice the meat thin & against the grain..You can "Velvet" meat anywhere between 30 minutes to overnight.
@TheFacelessChefUK2 ай бұрын
Indeed. Knife skills when I made this weren't the best, but I struggle with fine chopping on account of two debilitating conditions
@happymethehappyone83002 ай бұрын
@TheFacelessChefUK Your knife skills looked good to me..I'm sorry for your suffering,, But I can definitely relate for I am disabled myself..May life always find you well and smiling brother. 😃
@TheFacelessChefUK2 ай бұрын
@@happymethehappyone8300 and you
@happymethehappyone83002 ай бұрын
@TheFacelessChefUK Thank you so very much.
@happymethehappyone83002 ай бұрын
It's also important to remember that "Velveting" beef is NOT just for making Chinese dishes,, It also works great for ANY beef dishes you might be making..I use the technique when making my Beef Stroganoff & It always comes out tender & delicious. ❤
@TheFacelessChefUK2 ай бұрын
Good point! Was one of my earlier videos
@happymethehappyone83002 ай бұрын
@TheFacelessChefUK It is actually funny/quite ironic for me to see this video today because I am making my Beef Stroganoff tomorrow night for dinner. 👀👅❤️
@happymethehappyone83002 ай бұрын
Important Tips:: ALWAYS slice your beef thin & Against the grain..When using Baking Soda to "Velvet" your beef,, You can "Velvet/Marinate" it for 30 minutes to overnight..Finally,, ALWAYS wash/rinse your beef after marinating it to remove any/all Baking Soda.
@TheFacelessChefUK2 ай бұрын
Agreed
@JinkyFerrari2 ай бұрын
Hey Chef, you made me hungry...god save the pasta...yummy!!!😋♥
@TheFacelessChefUK2 ай бұрын
Thanks a lot and for the sub (I assume thats why my count has gone up ;) )
@tomslepicka2 ай бұрын
This is a great video, I really like it!
@TheFacelessChefUK2 ай бұрын
Thanks buddy
@guglielmocibeca3 ай бұрын
L’ acqua prima va fatta bollire poi si buttano gli spaghetti!
@TheFacelessChefUK3 ай бұрын
Thanks...I think
@giovannicassano83873 ай бұрын
THICK spaghetti please those are too thin.
@TheFacelessChefUK3 ай бұрын
It's all I had in
@domenicovurchio96113 ай бұрын
La peggior carbonara mai visto, l'albume delle uova non si mette
@TheFacelessChefUK3 ай бұрын
Thank you
@domenicovurchio96113 ай бұрын
😂😂😂😂😂🤦♂️🤦♂️🤦♂️
@TheFacelessChefUK3 ай бұрын
Ah thank you for the lovely comment...never seen a recipe use egg white before, but hey, if this is the worst you have seen, I'm honoured
@seebmamb03 ай бұрын
this is not english
@TheFacelessChefUK3 ай бұрын
Correct, it's an Italian dish. What's your point?
@andreitiberiovicgazdovici3 ай бұрын
tip no. 1: the pecorino you use did not mix well with the egg at all, which means that it was not freshly grated and contained percentages of industrial fat. It is always better to use an authentic one that is seasoned in a manner suitable to the Italian tradition. Tip n.2, never use a non-stick pan: the aluminum pan for example is much better, it allows a much more homogeneous and well-distributed degree of cooking than the others. Tip number 3: the very name of "Carbonara" comes from the use of pepper in the recipe, and you used very little of it; pepper must be used after toasting it in grains, and then grinding it by hand to get the most of its aroma
@TheFacelessChefUK3 ай бұрын
I appreciate the advise. But this was from a fresh block
@andreitiberiovicgazdovici3 ай бұрын
@@TheFacelessChefUK in this case the pecorino must be grated "to snow", as we say in Italy: very finely, to be able to mix it as best as possible with the egg and the subsequent pasta cooking water full of starch which will bind all the ingredients. The pasta should be risottoed in the pan in the pepper broth, and once the flame has been turned off after 1 minute, the well-mixed mixture of egg, pecorino and pepper is added.
@TheFacelessChefUK3 ай бұрын
@@andreitiberiovicgazdovici I'll take that on board cheers
@Anakinskywalker8143 ай бұрын
Looks good 👍
@TheFacelessChefUK3 ай бұрын
Thanks 👍
@Leotheterminator123 ай бұрын
Making me hungry again
@pamparker40473 ай бұрын
delicious
@TheFacelessChefUK3 ай бұрын
thank you
@imurpookiewookieokay3 ай бұрын
Looks good :D
@TheFacelessChefUK3 ай бұрын
Thank you
@TomLifesTooShort3 ай бұрын
Mate no one is watching this shit.
@TheFacelessChefUK3 ай бұрын
Yet you took the time to not only watch, but engage with my channel. Many thanks!
@TheFacelessChefUK3 ай бұрын
I mean there's 250 videos on my channel, feel free to have a nosey and give me some more engagement. You have a wonderful evening Sir, thanks for watching
@TheFacelessChefUK3 ай бұрын
Tom, Tom, Don't be a hater, after all life's too short :D
@totallya_idiot80103 ай бұрын
:o
@SergeantRaty3 ай бұрын
Very nice
@TheFacelessChefUK3 ай бұрын
Thanks, Mrs certainly enjoyed it
@johndeb20123 ай бұрын
Looking good, mouth watering...
@TheFacelessChefUK3 ай бұрын
Thank you 😋
@drankfrebin3 ай бұрын
That food looks amazing! Also the hail was horrendous haha
@TheFacelessChefUK3 ай бұрын
Thank you
@ianaddie77794 ай бұрын
Just made this and it’s simple and fantastic. Yummy.
@TheFacelessChefUK4 ай бұрын
Glad you enjoyed it
@charityndegwa65534 ай бұрын
No onions?
@TheFacelessChefUK4 ай бұрын
if I had an Italian Nonna, they would be turning in their grave right now!