Italian Chef Rates American Bolognese: A Culinary Tragedy

This is the first video I have watched of @SmokinandGrillinwithABchannel and I am pleased. Ab Bolognese is made with love and passion but did he do wrong? Did he actually make any mistakes? Is this bolognese video recipe going to make me subscribe to this channel? Let's find out...

#reaction #bolognese #vincenzosplate

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don't need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

[jcontino]

Interestingly, Eva's recipe from Pasta Grammar actually includes nutmeg which, apparently, is derived from the very first published recipe of "maccheroni alla bolognese" from Pelegrino Artusi (which also included butter). Just goes to show how much things can (and do) change over time. :) I love your content, Vincenzo! You've helped me so much to learn authentic Italian recipes, and while this may not be what is considered an authentic Bolognese now, I am certain it's delicious :D

[uddek]

Love when two of my favorite YT cooks/chefs come together, even if its just a reaction and not a collaboration. AB and Vincenzo are awesome!

[hippydippy]

AB is no joke. He cooks some amazing dishes of all kinds.

[puxkx]

3:26 In the US, we have developed a salty taste palate stemming from generations of pioneers and colonists who preserved meat through salting or smoking, and then salt pork became a staple of the US diet. Another reason is salt acting as the main preservative in store-bought breads. After generations of consuming these types of foods, we have developed a strong preference for salty flavors and tend to add salt to most dishes without even thinking about it. I'm sure there are other contributing factors, these are just two I can think of off the top of my head.

[sailorjupiter]

I love AB. I would love to see you guys collaborate.😊

[janne]

I worked years ago for an italian chef from Venice. He made what is still propably the best pasta i have eaten in my life. Pumpkin, cream and cinnamon. I have absolutely no idea if it's any sort of a pasta italians eat but i can say it was VERY delicious.

[artemis]

Bellisimo. Vincenzo, I respect your ability to discern professional chefs from the best of amatures. And I deeply respect your ability to learn and adapt from those classified as less technically skilled than you. Marks of a truly great leader and chef. Bellisimo. My Sicilian heart is happy after this.

[dr.braxygilkeycruises]

Wow!!! My two favorite chefs on YouTube together in one video!!! I watch AB all the time and love his food and Chef Vincenzo's food. This video is awesome. #NoCreamInCarbonara!! 😁

[johnnydelgrady]

We trade ideas and we learn from one another... this is special amongst our folk.

[FrankieWFR]

AB is one of those cooks where it doesn't matter how he makes it, it will come out amazing. Screw traditional when it comes to cooking, flavor is king.

[Joe_Murphy-REV_Realty]

Hi Vincenzo!! Thanks for featuring AB. AB is an excellent cook! I DO follow his channel. And, he definitely knows his way around a southern kitchen! I don't agree with everything he did here. I cook mine like David did on your channel. But! Other than the nutmeg, I'm sure this is delicious. One change that I have made from yours and David's... I DO use cream at the last 20 minutes. I do NOT use milk ever, or butter. But, I enjoy the richness that the cooked cream offers. That's just me. Lol :-) But, watch AB's Smothered Pork Chops video. THAT is southern cooking! They are delicious! I think you'll enjoy it. Thanks again, my friend, for featuring a wonderful cook and a great guy. Peace to you and your family!

[GrotesqueSmurf]

You have so much respect and so many compliments even when you don't fully agree with everything.
That's what tells you apart from many, many other youtube chefs and that's why I love watching your chanel.
Keep up that beautiful energy!

[nicholasmarino]

Lmao I’m subscribed to AB and Vincenzo and I watch you both

[joelcatron]

Thanks for going easy on AB . He's alright, and he's on the right path to learning maybe the hard way about some of the details . I would bet he takes notice of your advice . We are all works in progress, after all .

[Sublime_]

I’m going to try both recipes, bc I love Smokin and Grillin with AB. And Vincenzo’s spaghetti and meatballs takes forever but is the best spaghetti and meatballs recipe, that I have ever made.

[gunslinger]

Since i learned it from you and david, im makin my own bolognese sauce every 2 weeks on saturday. I cant stop eating it because its sooo delicious when youre making it yourself. Thank you for that!

[TheSugarGold]

Thank you Vicenzo for your view on reel Italian cuisine ! I have discovered you with the Arancinis recipe
You sound full of goodwill and as a good person.
A French Caribbean woman fan of fine cuisine and Italy !
Keep up the good work !!

[r.d.hargrave]

Long time love for both AB and Vincenzo for all that I have learned from them both!!

[brodude]

I like how you're such a passionate Italian cook (manage la miseria), and explain in detail why it important to do this and that.

[Sniperboy]

AB’s biscuits and gravy recipe is pretty damn good too, definitely worth trying