Відео

Kintsugi from temu 😂 looked like gold white out.

We call it Jaw bacon in the South.

Alex, I absolutely love your videos and your attention to details. Aussi, quand tu fait tes vidéo en français, tu m’aides à pratiquer mon français.

What about using the aroma oil in the emulsion for the mayo.

Hey Alex you should challenge Uncle Roger on making Ramen

I like how the political problems of italy is about pasta and spaghetti 😂😂😂😂

Stop jumping the shark Alex!

You should not be using plastic cooking utensils

Fais un effort sur l'accent frero haha

Thanks for sharing this Alex, I felt like a butcher the first time I got my full salmon to cut. I did a fish stew with the leftovers and gravlax for the main part of the salmons. A small tip I learned was puting a grill or some paper under the salmon to avoid having it marinating in the water while it's curing. You made me hungry with your side dishes.

If the world uses its products (animals,fish and birds) like that there would be no hunger!! And accept vegetables and fruit! Very good Salmon (fish) Video!

Can you do a vide on tea

So is it smoked or not?

Hog Jowl is my favorite bacon, and it's all I use, no other bacon here

So would American smoked jowl meat work I dtead

Two weeks ago i had my first slice of guanciale. And it taste realy different then bacon. I like it.

"there are no conservatives?" Watched him and heard him say they covered them in SALT and let it sit for 4 days ... Bro

Wow ! Merci to show us the process ! Never knew it ! And they keep it simple ❤️✨🙏

9:09 I'm very familiar with this sound.

Who talked!?

Recently i've found a piece in a supermarket in The Netherlands, had to buy it and make carbonara. Normally i make carbonara with Dutch smoked spek (from the belly). So now i could compare the two versions.. i actually liked the spek version better, it's lots saltier and i like salty yolk (even when i just cook the egss i put quite a bit salt in the yolk). Maybe i should try to make (english) bacon and pancetta versions too to really see which version i like best (but i do like the salty Dutch smoked spek)

That house omg ❤

I will never understand the Italian obsession with food semantics. Just let me make it how I want to, and call it the name I know it by.

Love this❤❤❤❤

Do you think the son singered the father? 🤔

Free Palestine from Hamas. 🌺💚

12 inch version for cooking. 10 inch version for fishing pickled goods out of jars… and a second set of 10 inch tweezers for eating potato chips.

Finally! Someone said it. And I’m glad it was you

The best Pesto I've tasted was made by a bolognese guy we met in Paris in a hostel. We didn't have a mortar and pestle, he used a bottle of beer and a bowl and the Pesto was amazing. The magic is in your wrist and the technique.

The best Pesto I've tasted was made by a bolognese guy we meet in Paris in a hostel. We didn't have a mortar and pestle, he used a bottle of beer and a bowl and the Pesto was amazing. The magic is in your wrist and the technique.

Guancaiale falls in the same category as Wagyu for me. It's more fat than meat and just looks gross. It could be the best tasting thing in the world and I would never know.

Haram

Seeing as fresh and local is what italian food is about in my opinion it is more authenthic to get some local smoked fatty pork product than importing something

Why not just eat a bucket of lard ... Disgusting

Dude stop posting shorts!!! Make the long videos instead. No one wanna watch shorts that belong on tik tok. Stop keep ruining the yt platform,. please!!

It's not quite the cheek (which would sit on top), it's the jowl. The cut you braise and the cut guanciale is made from are not the same.

Every time I binge these videos, I have a burning sensation in my stomach. Alex always sparks the passion to cook these dishes for myself. Whether or not I ever get to making them, these dishes specifically are not to be measured or followed in a recipe but mastered off of feel, taste, and texture. I find cooking is the most fun when you throw out the recipe and experience creating a dish from scratch by just watching and picturing what it should come out to be. Thats what makes Alex’s content so important. Thanks for being the best culinary content creator!

Bacon just doesn’t taste right anymore, pigs are breed to be so lean that they don’t have any fat on them. Not right at all. BACON used to be so yummy.

$120 apron! Who does he think we are? Millionaires?

As good as I'm sure it is, I've never seen guanciale in person before. No one within 150 miles of me sells it, or has even heard of it. Pretty sure I'd have to go to Italy to find any. So yes, I'll be sticking with bacon for my carbonara.

What surprises me is that no one - or nearly no one, has risen up to fill the void and started guanciale production here in the US. It doesn’t have to be Oscar Meyer or Hormel, it could be some farmer in Iowa.

Ok, at this point they are just being facetious and asinine.

I need a bigger pastel and mortar

Omg looks amazing

Definitely better

This is the best unity for a just cause I have ever seen 😻👅

Imagine living in a country where elected officials talk about food this much.

I only have 40 or 50 more years to learn this, it stresses me. 😂

You should have bought a Ernest Wright scissor. They are the best.

Salut Alex, je crois que la newsletter ne fonctionne plus, lorsque je m'inscris j'ai ce message : "Success! Now check your email to confirm your subscription." mais pas de mail. Merci !