The young man is a carbon copy of dad and junior is ADORABLE!!

Just say it. Fond. It's ok. If you can say mise en place, you can say fond. Nobody will think less of you!

Since we have a pecan tree in our backyard, I I finely chop and add pecans to my chicken salad, in addition chopped red grapes.

Wow that's looks delicious watching from Philippines with love and thanks for sharing your recipe new subcriber here

Wait till he hears about the word, weirdge😂

what size is that pot?

Thank you for sharing your video. Looks delicious. I would leave out the sugar because I can’t have it!👍

Made this tonight and it was fabulous!!!! Anchovies and brandy put this right over the damn top! Nice work Jim and Tara.

Love this channel so much!!

Simply thank you for showing how you cook. I also really enjoy how you deliver your thoughts and how you say things. It’s refreshing and real. Perfect.

Green onions are correct

I am making this as of now!! My meatballs are in the oven and I only have linguine noodles on hand, but that’s okay. Thanks for the recipe and I appreciate your input and advice about everything.

You can give this an Asian tilt by using coconut oil instead of or with the butter, cilantro instead of parsley, less salt but add a little soy sauce or MSG, Thai chilis instead of Fresnos, and a little chopped sweet red pepper for some color and texture. Also steamed broccoli or baby Bok Choy to soak up some sauce. Great recipe!

Nitpicking here, but prosciutto is pronounced "proshuto" not "prozuto".

You can only get real hard rolls on the east coast. New Jersey, New York, New Hampshire, Vermont. Maine. The rest of the country thinks that Kaiser rolls are the same but Kaiser rolls aren't as tender and don't taste as good.

I’m going to try this recipe, I love the young man’s critique 😂😂

why baking soda ?

This video is 2 years old and I’ve kept it in my “to do” list. I finally made it. It was delicious and I’ll definitely make it often. Thank you.

Costco beef is great value and it tastes great.

You lost me when you paper toweled the fat!

Yes. Please keep cooking in the individual burner.

Just a tip fry them first to get some color an then in the oven. And to have a twist i use pork veal and beef.

I did this the other day and it was truly spectacular. Can hardly wait to try this again. One of the most delicious dishes I ever made in my life.

There's no such thing as a 10. Good job (-;

Let's be honest. Those old fashioned TV dinners with aluminum was pretty good until they started adding so much sodium and preservatives. This is like what it would be in a restaurant and I can't wait to make it.

Looks. good.

I use crispy popcorn shrimp for mine. I like the texture variation.

Just to be clear, the pronunciation of this dish is as follows..... US/ˌbrɑː.tʃiˈoʊ.leɪ/ ..... "brach...yoh...lay"

I made this last night and it was unbelievably delicious. When I watched you make it, I was thinking of all the things I would add when I made it like minced garlic, oregano, parmesan cheese, etc. But when I made it, I decided to try it your way first. And I'm so glad I did. There is an elegance to the dish and flavor that would have been lost with my tendency to over season. It was so damn good that I had it for breakfast this morning... two bowls. I tend to have very traditional breakfasts; love breakfast for dinner but dinner for breakfast... not so much. This dish is so good that rule went out the window. Hell, just writing this I'm starting to crave it again. I think I'll have it for lunch.

Please do not add any raisins but feel free to add some jumbo lump crab meat!

I’m keto so I’ll have to omit the sugar! 😭

When I started watching this video a few weeks ago I called/emailed a few specialty cheese shops that import, looking for scamorza, and nada. This morning, my milk delivery service is tooting their horn about this month’s cheese spotlight…. Smoked scamorza will be on my front porch tomorrow morning!

You go skimpy on the sauce.

The food looks fantastic - and WOW how your video presentations have improved over the last years. I like like the way you duck down to be in the camera shot when you are commenting !! Wonderful !!

Fran-Chays?? I thought it was pronounced (Frik - ah - si) 🤷‍♂️

Made this tonight using New York strip because it was on sale and tenderloin was $26 a pound… made it with rice and a salad and it was a big hit. My husband even commented later and he rarely says anything about dinner so I know he really liked it.

Looks amazing. Pull the tails off the shrimp, I don’t like fingering my cooked food. She cut it off and wasted a bite. 😁

Whenever I put lots of salt on a veg to get the water out even when I rinse them off it always tastes to salty and I throw it out.

Love this! ...so I'm of the school that gradually adds in pasta water with finely grated cheese, to builds a silky glaze on the veg and pasta, rather than water in the bottom.

I like bed this! It was simple and my husband helped me. Definitely will be cooking this again! Thank you!

Have made this dish for years, thank you for the reminder now making it again, and again, and…..

Keep doing these "unpopular" recipes! You will eventually unlock a new trend that no one sees coming without trial and error :)

"I use wine all the time... for cooking"... :D. I've made this recipe 3 times now and you couldn't have done a better job!

So you guys didn’t have Donatos I guess cause it isn’t a frozen pizza duh on my part😎 but I do like Donatos and you brought up Papa John’s and Dominoes but don’t forget about Donatos. It beats Hut every time. Really appreciate these frozen pizzas as sometimes my 100% Italian husband just wants a frozen pizza and so do I.🌞🌞

I place my poached chicken in a blender and it chops it perfectly

Looks REALLY GOOD. Except I like chunks of bell peppers, and tomatoes. With celery. Didn't see any garlic either.

There is no such thing as a "10", so there you are (-:

brajole

Ghia. Why bother if you don't get buzz? It's like kissing your sister )-;

If you were interested in not having watery stuff shells I would drain the Ricotta in a strainer overnight.