Carbonara is one of the most misunderstood dishes on the internet. People think it is rigid and strict, but the true history is about change, evolution and experimentation. There is no better example of the creativity and adaptation of Italian food. If you're here looking for some smoked guanciale, check out www.donatoonlinestore.com- I've been ordering from them since before I made cooking videos. I reached out to see if they could do anything for curious carbonara cooks, and they were nice enough to give my subscribers a free gift with every order that uses the code TRIGGTUBE. As with anything on the internet, it is important to check your facts, so here of some of the sources AND the cross-references that I used in this video. The list is not exhaustive of my research, but if you’d like to see the stories behind the stories in this video, please check these out. And the recipes can be found in their original formats here… The First Recipe 1952 https://babel.hathitrust.org/cgi/pt?id=mdp.39015005725893&seq=39 La ricetta Originale 1954 https://www.lacucinaitaliana.com/italian-food/how-to-cook/carbonara-how-we-did-it-in-50s?refresh_ce= 3 Starbonara https://blog.xtrawine.com/en/the-origin-of-carbonara-its-not-italian-or-hardly-so/ My Trendy Carbonara www.triggtube.com 180g Bucatini 4g Peppercorns 20g Parm 40g Pecorino 100g Guanciale 2 Yolks 1 Whole Egg While the pasta cooks, fry the guanciale on low heat using a dash of water to cool off the pan if it ever gets too hot. Cook until crispy on the outside and still chewy on the inside. Strain and set aside, saving the grease for the sauce. Cream together the eggs, cheese, freshly ground black pepper, and some of the guanciale grease in a large metal bowl. Add the pasta and a scoop of pasta water and stir in the bowl above the boiling pasta water until the sauce thickens into a cream. (This method is called a bain marie or double boiler if you’d like to learn more about it. I’ll go more in depth in my recipe video.) Lastly, once the sauce is to your liking, toss in the guanciale and serve. Eat IMMEDIATELY. SOURCES Tons of Alternative Recipes Not Featured but Mentioned https://www.ricettestoriche.it/2018/03/06/capitolo-3-gli-anni-doro-1960-2000/ Stories https://parmigianoreggiano.us/do-you-know-who-made-the-first-pasta-alla-carbonara-blog/ More Stories https://www.lacucinaitaliana.com/italian-food/italian-dishes/carbonara-origins-and-anecdotes-of-the-beloved-italian-pasta-dish Even More Stories https://scapimag.com/2024/01/31/carbonara-chronicles-unraveling-the-history-of-an-italian-culinary-icon/#:~:text=A%20captivating%20theory%20associates%20Carbonara,supporting%20this%20connection%20remains%20elusive. https://passionatefoodie.blogspot.com/2024/02/the-origins-of-spaghetti-alla-carbonara.html Storie in Italiano https://www.dissapore.com/cucina/carbonara-le-9-versioni-vere-che-hanno-fatto-la-storia/ 00:00 Intro 01:05 Origins 01:50 First Carbonara 03:48 Recipe 05:22 Original Italian Carbonara 06:15 Recipe 08:01 Michelin Star Carbonara 09:54 Recipe 11:11 Trendy Carbonara 14:19 Recipe 15:05 Rex Carbonarum

There is a reason that you see stainless steel cookware in the kitchen of every restaurant (Well... every restaurant that isn’t sponsored by a celebrity chef with their own cookware brand). Buying a cookware set is a BIG decision. Ideally you're buying the set that you’ll cook on everyday for decades. Your relationship with your pots and pans may outlive other friendships that you have. But worst case scenario, you buy a trendy pan that you think can solve ALL your problems as you start off on your cooking journey. When the pan fails to do what it promises (conveniently just after the warranty expires), you assume that it's because you're a horrible cook, and you just order take out for the rest of your life. Hopefully, after watching this video, you understand why the performance of stainless steel is better than other surfaces, and understand what features change the user experience for daily use. I’ll probably make a longer video going into detail about all the common mistakes people make when using stainless steel pans, because I really think that it’s worth going through the growing pains and learning how to use a pan that will last you a lifetime. It’s literally worth it for all the money you’ll save, but it’s also worth it because your food will be better, and you’ll love cooking more. Thanks again to Hestan for sponsoring this video, providing extra pans to test, and supporting the creative vision I had to help others switch over to stainless steel cookware. I couldn’t have done it without them. The cookware you saw from them was from 5 different collections. They are ALL fully clad, with Hestan's signature flush rivets and grooved handles, and everything except the CopperBond is 100% dishwasher safe. No fine print. https://hestan-culinary.pxf.io/cookware The NanoBond: The titanium-coated top of the line cookware (Best Overall) The CopperBond: Fully clad stainless with a copper core (Best Conductivity) The ProBond: Fully Clad stainless steel with aluminum cores (Most Affordable) The Thomas Keller Insignia: The set with heat vents and flushly built handles (Best Design) The TITUM Nonstsick: The diamond-plasma-titanium lifelong-warranty-truly-nonstick pans (Best Nonstick) If you’re trying to make the move over to stainless and looking for pans that will last, Hestan is the only company I’ve found that doesn't have tons of qualifying fine print in their warranties about dishwashers and wear and tear. So as you search, check out Hestan, and you won’t be disappointed. https://hestan-culinary.pxf.io/cookware Also, thanks to @beergr for letting me use some of his footage of his hybrid pans. He has a great video on his channel going into his experiences cooking on them. https://youtu.be/OQoqlBog7UI?si=m7iFN5J8k5cXgBQk 00:00 - Intro 01:19 - Disclaimer 02:44 - Construction 05:04 - Clad 06:06 - Nonstick 08:07 - Fact Check 09:18 - Nonstick Part 2 10:06 - Recommendations 13:37 - How to Cook on Stainless Steel 14:48 - Cleaning Stainless Steel 15:44 - When to Use Nonstick #cooking #kitchen #foodscience #cookware #ad #HowIHestan #HestanCulinary #FlipToHestan

Can the cheap copycats do as good a job sharpening your knives as the original? Do rolling knife sharpeners actually work? How do rolling knife sharpeners work? UPDATE: Since posting this video, HORL released a new version of the Cruise with both 20 and 15 degree angles. It's also cheaper than the Tumbler at the moment of this comment, so check that out if you're interested in a solid mid-range option. In my opinion, this is the best value out there, because it performs just like the HORL 2, but without the ability to upgrade the discs to whetstones, which isn't totally necessary for basic home use. HORL 3 Cruise: https://www.tkqlhce.com/click-101030958-16966803 Amazon: https://amzn.to/4ieV0Ut I've been a fan HORL's rolling knife sharpener ever since I worked with them last year. I was impressed by how easy it was to effectively sharpen my kitchen knives, but I've always wondered if the knockoffs, copycats and dupes can do just as good a job for less money. So I decided to stop wondering and find out for myself. And I made this video to help save you all time, money, and the trouble of figuring it out for yourself. SPOILER ALERT: Out of good conscious, the only sharpeners that I can recommend are the HORL brand. If you liked this video and would like to support more product reviews like this, please consider using these links to buy your rolling knife sharpener and let me know in the comments what brands and fakes you'd like me to review next. Horl 2 - HORL Website: https://www.kqzyfj.com/click-101030958-15880657 Amazon: https://amzn.to/4fgDLzH -This was the sharpener that I used in the video. I've had it for over a year, and it still works great. It's an investment for sure, and I wouldn't go into debt for it, but if you want a solution for sharpening your own knives whenever you'd like.... in 2 minutes... without any practice or prep.... THIS is the product I recommend. HORL Cruise - HORL Website: https://www.kqzyfj.com/click-101030958-16978043 Amazon: https://amzn.to/3ZfYyz1 -This is the mid-range option. I have not used this, but if it is made of the same materials as the HORL 2, then I believe it would be a great mid-range option for anyone who doesn't need a 15 degree sharpener and doesn't want to change discs for finer grit whetstones. No frills, just sharp knives. Premium Sharpness Kit - HORL Website: https://www.anrdoezrs.net/click-101030958-16983197 Amazon: https://amzn.to/4dVFY2S -If you really want to get your knives razor sharp. This is the extra sharpening kit that will take you there. I use this about once or twice a year to just top off my knives and get them SUPER sharp. The Japanese knife in the video was sharpened with these a couple months before filming. For more info about the HORL, check out their website https://www.kqzyfj.com/click-101030958-15880657 or their YouTube channel at @horl1993 00:00 - Intro 01:30 - Sharpening Basics 03:25 - Testing 04:42 - Original 06:22 - Cheap 09:06 - Middle 11:51 - Recommendation #HORLrollingsharpener #HorlFriends #ad #gifted #knifeskills

A chef’s knife is undoubtedly the most important tool in the kitchen, and you use it for ALMOST every single recipe. II hope this video helps you understand what features distinguish chef’s knifes, and hopefully find a quality chef’s knife for yourself, or as a gift for a loved one. Having a knife that performs well for you will make cooking so much more enjoyable, but also safer and easier. Please note that this is not EVERYTHING there is to know about knives. Some things were summarized or simplified in order to explain what my personal experience with these knives has taught me. These are my thoughts and opinions based on my experience and explained in a new way that hopefully helps you on your cooking journey. -SUPPORT ME- If you like what I do here, please consider donating to my channel. All donations go straight to me. No Fees or anything. Just viewers supporting creators. Thank you! https://ko-fi.com/triggtube — Knives I Recommend— (These are all the 8” versions, which is my preferred length. I find 10” unnecessary, more expensive, and a bit difficult to control) $50-$100 Zwilling Twin Signature - A solid beginner knife. Easy to maintain & well made. The blade isn't very tall, so your hand is pretty close to the cutting board https://amzn.to/3vT2Lw0 Zwilling Pro 7” - White - This is the shorter version of the $100-$200 knife in the video. Great for smaller hands or just anyone who doesn’t need a big knife. If I could recommend one knife to anyone. This is it because it’s on a super sale right now https://amzn.to/3vT2Lw0 $100-$200 Zwilling Pro - A great everyday knife. Solid steel. Very comfortable. But pricey. If you can find it on sale for under a hundred dollars. This is the winner https://amzn.to/447uFBi Zwilling Pro Chinese Cleaver - A solid option in the same PRO family as the Zwilling Pro knife. Very comfortable in the hand, but can be heavy if cutting for longer periods https://amzn.to/3W0ypSR $200-$300 Bob Kramer x Zwilling Carbon Steel 8” - My favorite shape. The tall blade gives you some great distance from the cutting board, and the rounded spine is super comfortable. You do need to care for this blade because of the carbon steel, so it’s not really for beginners. A fantastic gift for a chef in your life https://amzn.to/4aSiVVi Miyabi Birchwood Santoku - Incredible knife. The blade is so thin that it perfectly slides through anything effortlessly. I haven’t chipped mine, but it does feel fragile and delicate, so I only use it for delicate tasks. I like the short blade, but prefer the gyuto personally because I mostly rock chop my food https://amzn.to/3U2LfNM Miyabi Birchwood Gyuto - Incredible knife. The blade is so thin that it perfectly slides through anything effortlessly. I haven’t chipped mine, but it does feel fragile and delicate, so I only use it for delicate tasks https://amzn.to/441tWl1 Messermeister Kawashima - This knife is made of powdered steel. Which I wasn’t able to talk about in the video. It’s a newer process that yields a hard knife that is a bit more stainless than an equally hard carbon steel knife. They are well-made, comfortable, and beautiful, but a bit pricey compared to other knives. A worthwhile investment in my opinion https://www.messermeister.com/products/kawashima-8-inch-chefs-knife $300-400 Bob Kramer Euroline Damascus - Absolutely beautiful with the same comfortable spine and handle as the Bob Kramer Carbon Steel, but visibly incredible. The pattern is textured and rough, so the blade didn’t perform as well dragging through food https://amzn.to/3Uk0wvl — Knives I DON'T Recommend — $4 Oiuiu - This knife is uncomfortable and dulls quickly… but it IS better than most $15 IKEA knives because it’s the same low quality knife, but it’s cheaper and comes with a protective case https://amzn.to/3xAcXKq Nikos Knife - The Serbian cleaver. The company sent me this knife for free to review, and it came from amazon with another company’s label on it. Clearly drop-shipped from a common supplier. The knife IS sharp, but super heavy, uncomfortable, unwieldy, and difficult to clean and maintain because of the oddly textured sides https://amzn.to/3xAGOCp Cutco Santoku - For the price, there are much better knives out there. This knife was very sharp, but lost its sharpness quickly. The handle is also uncomfortable in a pinch grip https://amzn.to/3xFvpBp Miracle Blade Perfection Series - It’s not $40 anymore, but they still sell this set. Online… it’s just too many knives and they don’t stay sharp for very long https://amzn.to/3Q2SlRq Thanks to Veritasium for providing some needed B-Roll for this video… How The Most Expensive Swords In The World Are Made Veritasium https://www.youtube.com/watch?v=Tt6WQYtefXA&ab_channel=Veritasium 00:00 Intro 01:00 Why focus on Chef's Knives? 02:20 Test 1: Hardness 05:00 Test 2: Endurance 07:42 Test 3: Alloys 10:38 Test 4: Styles 13:27 Final Paper Test Music: Silent Film Score Kevin MacLeod (incompetech.com)

It's easy to just SAY that this was the best pecan pie I have ever tasted, but I really mean it. The combo of different sized pecans made every bit super nutty. The crumbly crust was super firm, but fell to pieces when you bit it. And the goop wasn't too sweet at all, instead it was full of maple and bourbon flavor. The recipe really takes the best from each of the top ten and delivers the ultimate pecan pie. THE Most Average Best Pecan Pie RECIPE Pie Crust: -244g All Purpose Flour -25g Pastry Flour -29g Sugar -3g Salt -167g of Cold Cubed Butter -0.5 Egg -55g of Ice Water -2g Apple Cider Vinegar Mix together the flours, sugar, salt, and butter until the butter has broken into small little bits. Then add the egg, water, and vinegar and mix till combined. Press into a ball, then flatten into a disc inside of some plastic wrap and rest in the fridge for 30 minutes. -When ready, roll out the dough between two sheets of parchment paper until it is the size of your baking dish -Fill with pie weights and bake at 388F /198C for 4:42 and then remove the weights and bake for another 4:28. The Filling: -3.5 Eggs -49g Maple Syrup -128g Light Corn Syrup -54g Dark Corn Syrup -2g of Salt -147g Brown Sugar -50g White Sugar -3g Vanilla extract -26g Milk -57g Melted Butter -6g Flour -6g Bourbon -0.1 Vanilla Pod -86g Raw Pecan Halves -86g Raw Pecans Roughly Chopped -44g Toasted Pecans Finely Diced If you used melted butter, go ahead and combined everything together, but if you used room temp butter like I did, then preheat the mix till the butter melts before adding the Pecans. Feel free to decorate your pie or not before going into the oven. If I made this again, I would use ADDITIONAL pecans to decorate and not pull from my total… but I like it extra nutty. Cook at 425F/ 218C for 1.5 minutes, drop the oven temp to 350F /175F and cook for 45.5 to 54.5 minutes. For me… the average of 50 minutes actually worked out perfectly. I hope you enjoy making this… if you’re brave and crazy enough to follow my recipe to the T, then please please please, let me know what you think. A few friends of mine agreed, this was the best pecan pie we have ever tasted. Videos Referenced in this Video Joshua Weissman https://www.youtube.com/watch?v=a_GANJFyJ4U&ab_channel=JoshuaWeissman Food Wishes https://www.youtube.com/watch?v=kWxRY_ktG5c&ab_channel=FoodWishes Tasty https://www.youtube.com/watch?v=f5RRn-khVKs&ab_channel=Tasty How to Cake It https://www.youtube.com/watch?v=azCXwk7ICZQ&ab_channel=HowToCakeIt Crouton Crackerjacks https://www.youtube.com/watch?v=YwtPylIbMxM&ab_channel=CroutonCrackerjacks Tasting History https://www.youtube.com/watch?v=sIFlPc-TW94&ab_channel=TastingHistorywithMaxMiller Chefsteps https://www.youtube.com/watch?v=uMQ8iJ4VIGk&ab_channel=ChefSteps Preppy Kitchen https://www.youtube.com/watch?v=jFbVjrn1PPE&ab_channel=PreppyKitchen Emojoie https://www.youtube.com/watch?v=o8YrIU8mayQ&ab_channel=Emojoie Ms Brenda Dee https://www.youtube.com/watch?v=MW37BOSk2Gg&ab_channel=MsBrendaDee 00:00 (Intro) 00:25 (Top 10 Breakdown) 00:50 (The Crusts) 01:29 (Crust Recipe) 02:44 (The Filling Recipe) 03:50 (Pecan Breakdown) 04:32 (Baking Instructions)

Mini-Pumpkin Crème Brûlée is the perfect dish for Halloween Parties, Thanksgiving dinner, and any fall festivities. It's just about as easy as traditional Crème Brûlée, but I prefer having some seasonal spices and the next level presentation factor. Ingredients: 6-7 Mini Pumpkins 2 Cups (500g) Heavy Cream 1 Cinnamon Stick (1/2 tsp ground cinnamon) 5 Cloves (1/4 tsp ground cloves) ¼ inch Ginger ⅛ tsp Ground Nutmeg 1 Vanilla Bean or 1 tsp extract ½ Cup White Sugar ⅛ tsp Salt 5 Egg Yolks Garnish 2 Tbsp Light Brown Sugar 2 Tbsp White Sugar -Slice off the top of your mini-pumpkins, spoon out the seeds, and then scrape them into little bowls. Reserving the flesh for the cream mixture. -Combine the pumpkin flesh with everything except the egg yolks. -Heat the whole cream mixture up to just beginning to simmer, then strain into a bowl. -While stirring the yolks, slowly pour the cream mixture into the eggs. Use a spoon instead of a whisk at this point to keep air out of the mixture. -Strain AGAIN as you pour the cream into the pumpkin bowls, and then fill the baking dish with water till about halfway up the sides of the pumpkins. -Cook for 1.5-2 hours at 225F / 110C or until the sides of the dessert are solid, but the center still jiggles. For bigger mini-pumpkins, you may need to raise the temp to 250F / 120C -Let the pumpkins cool down slowly to room temp & then place them in the fridge to cool. -JUST before serving, top with any kind of sugar. I prefer a brown/white blend - If you don't have a torch, I would HIGHLY recommend melting the sugar separately and pouring it on instead of the hot spoon technique. Both work, it's just faster and cleaner -If you want a cheap butane torch that gets the job done here is the new version of the one I used in the video https://amzn.to/3Mg18xz Enjoy! 00:00 - Recipe 00:22 - Choosing the Right Pumpkin 00:46 - Carving the Pumpkin 01:06 - Creme Recipe 01:59 - Tips and Tricks 03:05 - Sugar Comparisons 03:52 - Brulee Methods (JJJreact)

I made this Chocolate Chip cookie recipe by combining the Top 10 recipes on YouTube to make one AVERAGE recipe. I thought starting the Most Average Series with baking would be easier, because baking is SUPPOSED to be precise, but these recipes were all so incredibly different. But honestly, combined, they still make a darn good cookie. Let me know what recipes you'd like to see Averaged out next? Please Support My Channel - https://ko-fi.com/triggtube It's like Patreon, but with Zero processing fees! FULL RECIPE: 143g White Sugar 203g Brown Sugar 113g (1 Stick) Room Temp Salted Butter 96g Browned Unsalted Butter 1 Egg 1 Egg Yolk 1.2 tsp Vanilla .9 tsp Baking Soda .1 tsp Baking Powder .3 tsp Espresso Powder ¾ tsp Corn Starch 1.225 tsp Salt 275g AP Flour 12g Bread Flour 18g Cake Flour 44g Milk Chocolate Chips 83g Semisweet Chocolate Chips 132g Dark Chocolate Chunks 13g Toasted Pecans 16.5g Toasted Walnuts 23g Toffee Smoked Salt Flakes --Melt a stick of Butter and cook until browned. If below 96g, add ice water to cool and return total weight to 96g. --Cream together Sugars and Butters until light in color with the ability to make smooth peaks and valleys. --Add Vanilla and Eggs one at a time. --Sift in the dry ingredients… Baking Soda, Baking Powder, Espresso Powder, Corn Starch, Salt, Flours. --Fold in the Chocolate Chips, Toasted Nuts, and Toffee. --Scoop into 3oz balls and chill for 7.7hours. --Cook at 353F or 178C for 13:48-16:12 --Top with smoked salt flakes and enjoy! ****For Truly Average Chocolate Chip Cookies, replace the 52.5g of Pecans, Walnuts, and Toffee with Chocolate of your choice. I just skipped them entirely for the second batch, but the cookies could’ve used some more chocolate in my opinion. That’s what I would’ve done if I made them again.**** GEAR: Cookware by MISEN - https://amzn.to/3F5pNkR Cameras - https://amzn.to/3KetuGJ Lenses - https://amzn.to/3MhjUVS Audio - https://amzn.to/3MGKCYr Light - https://amzn.to/434sCNj Reference Videos: 1. CookieSwirlC - https://www.youtube.com/watch?v=HMNoC-EMzw8 2. Tasty - https://www.youtube.com/watch?v=h4CyhQqAPpk 3. Tasty - https://www.youtube.com/watch?v=rEdl2Uetpvo 4. Tasty - https://www.youtube.com/watch?v=3vUtRRZG0xY 5. Oh Yum with Anna Olsen -vhttps://www.youtube.com/watch?v=uJwekkbGPns 6. Rosanna Pansino - https://www.youtube.com/watch?v=o41k-faChfA 7. Epicurious - https://www.youtube.com/watch?v=sI7E8J1sGvw 8. Bake Like a Pro - https://www.youtube.com/watch?v=YIiHiMXOeYU 9. Joshua Weissman - https://www.youtube.com/watch?v=NYH1Z7TUSEI 10. Cocina Para Todos - https://www.youtube.com/watch?v=hZ9wrNqFULE Music: BenSound - All That, Dreams, Hip Jazz

For this round of Lazy Susan Fusion, the all new fusion dish was the Japanese Taco. So I teamed up with the Yakitana Food Truck in Downtown Los Angeles to make the best Japanese Taco EVER. We tried an A5 Wagyu Taco and a Grilled Chicken Thigh, but the real star of the dish was the Ramen Tortillas, made from Instant Ramen Noodles. This was a fun one, and the perfect creative recipe for Cinqo de Mayo. Become a Supporter of the Channel: https://ko-fi.com/triggtube Follow Me Everywhere: https://withkoji.com/@TriggTube Visit Yakitana and Try the Japanese Taco for Yourself: https://www.yakitana.com/ Locations in Downtown Los Angeles and Van Nuys Yakitana Instagram: https://www.instagram.com/yaki.tana/?hl=en Ramen Tortilla Recipe: 2 Packs of Instant Ramen (Choose your favorite flavor) ½ tsp Baking Powder 1 tsp Shortening (Or Lard) -Boil one pack of noodles way too long… like 15 minutes. -Blend another back of noodles into a fine powder. Make sure to either sift out any larger bits, or grind them down with a mortar & pestle or spice grinder. -Blend in 1 spice packet of your choice… save the other one for a broth sometime. -Add ½ tsp Baking Powder. 1 tsp Shortening, and the Overcooked Noodles and blend for about 10 seconds till a gluey, tacky dough forms. -Press ping-pong-sized balls into 1-2mm thick tortillas and grill on a hot cast iron, tamal, or griddle. -Use the 20/60/20 cooking ratio I describe in the video. -Hopefully your tortilla puffs, if not, try again. My puff success rate was about 50-60%, so keep trying. ALL Cookware by MISEN - https://amzn.to/3F5pNkR Blender - https://amzn.to/3ypL98x Cameras - https://amzn.to/3KetuGJ Lenses - https://amzn.to/3MhjUVS Audio - https://amzn.to/3MGKCYr Light - https://amzn.to/434sCNj Tortilla Press - https://amzn.to/40Tm55W Additional Footage Courtesy of My Buddy in Tokyo: https://www.youtube.com/@MWFE And Eater: The Only Michelin Starred Yakitori Restaurant in America Omakase - https://www.youtube.com/watch?v=z_V0ikZHtI4&ab_channel=Eater Music: BenSound - All That, Dreams, Hip Jazz, Funny Song, Ukulele Intro 00:00 Yakitana Food Truck 00:28 Yakitori vs. Robatayaki 00:53 Yakitori in Japan 01:16 Secret Tare Sauce 01:49 Becoming a Yakitori Chef 03:21 Four Grilling Tips 03:39 Tip One 03:52 Tip Two 04:13 Tip Three 04:36 Bonus Tip 05:00 Ramen Tortilla Recipe 05:15 Building the Japanese Taco 07:00 Negima Tare Taco 08:10 Judging and Honest Reaction 09:03

In this video, you will learn the quick and easy recipe for these dumplings AND ALSO, 6 tips to help you make better pasta dough for any Italian dish. These Italian Dumplings are made with a fresh pasta dough, stuffed with taleggio cheese, and served in a butter sauce with Balsamic Vinegar - https://amzn.to/41F568c Donate for Future Videos: https://ko-fi.com/triggtube Connect With Me: https://koji.to/@UCvy6TA5egUGHnZXVRYDKOhg Recipe: Pasta Dough - 380g-400g "00" Flour (Start with 360g if using AP Flour) 90g Yolks (5 Eggs) 160g Whole Eggs (3 Eggs) 10g Salt 6g Olive Oil Filling- 300g Taleggio Cheese 120g or 1/2 Cup Heavy Cream SAUCE- 1 Tbsp Butter per 10 Dumplings 1 Tbsp of Leftover Pasta Water Mix Everything together in a bowl, on the counter, or in a stand mixer. It doesn't matter as long as you start from the wet ingredients and then gradually incorporate the flour. Continue kneading and depending on your flour and humidity, you may need to add some more flour. The more flour you are able to add while still being able to knead, the better. Just keep going until the dough is smooth. Then wrap in plastic wrap and let rest for 30 minutes while you make your filling. For the filling, blend together your cheese and heavy cream. It should be the consistency of cottage cheese. Place in a bag and chill until you are ready to make your dumplings. Roll out the pasta dough into a sheet. Start with a few passes on the widest setting, then go all the way to the thinnest setting and pass the dough a few more times at the thinnest setting. Cut 2.5" circles into the pasta sheet, place about a tsp of filling in the center of each circle, and then fold and crease as I did in the video. Boil the dumplings for 2 minutes (or until floating), then place into a pan with the butter and pasta water to make a sauce. Coat the dumplings and then serve with fresh parmesan and Balsamic Vinegar - https://amzn.to/41F568c My Gear: Cameras - https://amzn.to/3KetuGJ Lenses - https://amzn.to/3MhjUVS Audio - https://amzn.to/3MGKCYr Light - https://amzn.to/434sCNj Cookware by MISEN - https://amzn.to/3F5pNkR Cutting Board - https://amzn.to/3lBqAn0 Stand Mixer - https://amzn.to/3JALdrj Pasta Roller - https://amzn.to/41DYGWR 00:00 Intro 00:52 Tip #1 "00" Flour 01:46 Recipe Start 02:00 Tip #2 Al Dente Secrets 03:33 Tip #3 Filling 04:16 Tip #4 Rolling Your Pasta 05:02 Tip #5 Resting Your Dumplings 06:00 Tip #6 Quality Finish Music: BenSound - Dreams, Funny Song

Spicier than 10x Jalapenos and 3x Da Bomb Beyond Insanity, this mango habanero hummus will blow your normal hummus away. Enjoy with a quick and easy pita bread recipe, or make some pita chips and enjoy! Great for vegan and vegetarian cooks who want to make an appetizer that'll please everyone fast. 0:00 Intro 0:40 Pita Bread Recipe 1:38 Classic Hummus Recipe 2:35 Habanero Hummus and The Science of Spice 4:58 Cooking Pita 5:35 Making Pita Chips 6:07 Tasting My favorite things I used in this video... Blender - https://amzn.to/3ypL98x (I used a Food Processor, but the Blender attachment makes it smoother) Stand Mixer - https://amzn.to/3JALdrj (You can knead by hand as well.. same steps) Soom Tahini - https://amzn.to/3TzZx8e Recipe: --Pita Bread-- 2 tsp Instant Yeast 1 Tbsp Sugar 300g or 1c Warm Water (86F/30C) 50g or 1/4c Olive Oil 10g or 2 tsp Salt 400g or 3c Flour --To Make Pita Chips-- Split the pita in half, brush both sides with olive oil, and bake at 425F/220C for 5-10 minutes. Rotate halfway through and check often after 5 minutes. --Spicy Hummus-- 3 cloves garlic ½ teaspoon salt 1 lemon juice ½ cup Soom Tahini - https://amzn.to/3TzZx8e 3-4 tablespoons cold water 1 can (15 ounces) chickpeas, rinsed and drained ½ teaspoon baking soda 2 Habanero Peppers (No seeds) 1 Ataulfo Mango ¼ tsp Smoked Paprika ¼ tsp White Pepper Olive Oil for Garnish Mint for Garnish - Strain and boil your chickpeas with 1/2 tsp of baking soda for 20 minutes - Blend Garlic, salt, and lemon juice. Add tahini and blend for a 10-15 seconds until the mixture seizes into a thick paste. - Continue blending while adding COLD water 1 Tbsp at a time until the sauce loosens back into a liquid. -Add your strained chickpeas and blend for 2-3 minutes until smooth -Add sliced peppers, paprika, white pepper, and the mango, and blend for another 2-3 minutes on high. -Garnish with olive oil, smoked paprika, and some fresh mint leaves. GEAR: Cameras - https://amzn.to/3KetuGJ Lenses - https://amzn.to/3MhjUVS Light - https://amzn.to/434sCNj Tripod - https://amzn.to/3zxaqhL Music: BenSound - Dreams, Hip Jazz, Funny Song, Dubstep, All That #veganappetizers #easyhummus #hummusfromscratch

What is the Difference between yellow, white, and red onions? Take a shallow dive into different kinds of onions to learn which is best for certain dishes and a get a quick breakdown of the BEST ways to chop, slice, dice, and mince onions. Everything you need to know and little else. This is PanTree Staples. 00:00 Introduction 00:16 Different Onion Types 01:23 How to Cut Onions 02:20 Dicing Onions 03:03 Mincing Onions Music: Music: BenSound - All That, Dreams, Hip Jazz

$100 Dollars off First Case at Naked Wines +Bonus 1.5L Magnum Bottle https://us.nakedwines.com/invite/trigg-ferrano Beef Bourguignon is absolutely delicious, so are Arancini... So I decided to make a new fusion dish of Beef Bourguignon wrapped in mashed potatoes, bread crumbs and served ON a 2-day beef glaze. You've got to try this one. You can also enjoy this with leftover Beef Bourguignon... let me know if you do. Cookware by MISEN - https://amzn.to/3F5pNkR Blender - https://amzn.to/3ypL98x Spatulas - https://amzn.to/3YqV4Wg Soup Sock - https://amzn.to/423xJwS 00:00 Introduction 00:24 What are Arancini? 00:59 Beef Bourguignon 01:31 Cooking Beef 02:54 Sauce 03:46 History of Arancini 04:27 Next Day 05:20 Garnishes 06:42 Forming Arancini 08:10 Tasting and Ranking 09:12 Honest Reaction Recipe: https://my.whisk.com/recipes/107e87ea63520b24b178db358fb106fc41b 4 pounds Chuck, Shank, or Brisket… Chuck is best 2 Celery Stalks 2 Yellow Onions (1 for Stock, 1 for Garnish) 3 Large Carrots (2 For Stock, 1 for Garnish) 1 Head of Garlic 1 bottle 750ML of Pinot Noir (Or other Red Wine) 2 Bay Leaves 2 Sticks of fresh Thyme 2 Tbsp Tomato Paste 2 Quarts Beef Stock 8 ounces thick sliced Bacon cut into ¼ inch pieces 1 cup diced Mushrooms 10 Yukon Gold Potatoes, peeled and Quartered 4 Tbsp Butter 2 Eggs 4 Packets of Gelatine Salt and Pepper to taste Parsley and Thyme to Garnish 1. Cut your meat into 2-3 inch slabs. Coat the slabs in oil, salt, and pepper, and roast them at 500F/260C for 20 minutes. 2. Roughly chop your garlic, celery, 2 carrots, and 1 onion. Cook till sweating and lightly browned in an oven-safe pot with 1 Tbsp of butter. Pour in a bottle of red wine, preferably Pinot Noir, preferably from Burgundy. And scrape everything off the sides of the pot. 3. Add bay leaves, thyme, tomato paste, and half your beef stock. 4. Place your roasted beef into a soup sock https://amzn.to/423xJwS, or wrap in a cheese cloth. 5. Place the beef into the pot and add enough stock to cover (save about 2 cups of stock for later) Bring the pot up to a boil, then cover, and place in a 300F/150C for 2 hours. Remove the lid and put back in the oven for 1 hour. 6. Let cool on the counter, cover, and store in the fridge overnight. 7. The next day, scrape a good amount of the solid fat off of the bourguignon and bring it back up to a boil UNCOVERED for 45min 8. Make some mashed potatoes. Peel, quarter, and boil 10 yukon golds for 20 minutes. Then mash them up with 4 Tbsp Butter and one egg yolk. (Save the Egg White for the Coating) And season with salt and pepper to taste. 9. Spread the potatoes into a thin layer and place in the fridge to cool till needed. 10. Remove the beef from the pot and strain the mushy vegetables out of the remaining stock. 11. Place your beef back into the strained stock, along with 2 cups of remaining beef stock, mixed with gelatin. Continue simmering the beef while you prep your garnishes. 12. Cut your bacon into half inch strips and cook it in a shallow layer of water until the water cooks off and the bacon starts to get crispy. 13. In the bacon fat, add your diced mushrooms with a Tbsp of butter. Cook for 5 minutes and then add your remaining diced onion and cook together for another 10 minutes. 14. Spoon in a cup of stock from your beef ¼ cup at a time to make a creamy sauce for your onions and mushrooms. Combine with the bacon and set aside. 15. Remove the beef from the pot and shred completely. 16. Keep the stock simmering, and EVENTUALLY move it into a smaller pot once it gets below an inch in the large pot. Simmer until a thick glaze and set aside. 17. Add diced carrots to the stock and boil for 20 minutes. 18. Combine Beef, onions, mushroom, bacon, and carrots into a pot, and spoon in your simmering stock until everything is lightly coated. 19. BUILD YOUR ARANCINI. Rewatch the video to review how to make Arancini, and with WET hands, cover the beef bourguignon with potatoes and place on a silicone mat or wax paper. Freezer for 10-20 minutes 19. Prepare a dredge of flour, 1 egg (plus your egg white from the potatoes), and bread crumbs 20. Pass the arancini through the dredge, flour, then egg, then breadcrumbs. Rolling it in your hands at each stage to remove excess flour, egg, or breadcrumbs. Place back on the tray and in the fridge till you’re ready to fry and eat. (Up to 24 hours) 21. Deep fry in vegetable oil at 350F/175C for 1-2 minutes or until golden brown. I’d recommend one at a time. 22. Reheat your beef glaze till smooth, and plate your arancini with Thyme and Parsley. Eat warm and let me know how it tastes. Music: Child Dreams by Keys of Moon | https://soundcloud.com/keysofmoon Music promoted by https://www.chosic.com/free-music/all/ Creative Commons CC BY 4.0 https://creativecommons.org/licenses/by/4.0/ BenSound - Dreams, Hip Jazz, Funny Song, Ukulele

In this Episode of Lazy Susan Fusion, I made TWO Chinese Burritos to help solve the age old debate of whether a good plan is really better than your first instinct. Let me know if you prefer the Szechuan Chicken and Eggplant Pot Sticker Burrito, or the Leftover Orange Chicken Burrito. And don't forget to vote for your favorite dish in the comments. Follow: https://www.instagram.com/lazysusanfusion/?hl=en Full Recipe: https://my.whisk.com/recipes/107355e75bf59df4de4a37170b9a5abeca7 Music: BenSound - Dreams, Hip Jazz, Funny Song, Ukulele Music: Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License

For this episode of Lazy Susan Fusion's all new fusion recipe, I made a pretty darn tasty and authentic chicken pad thai, but then I turned it all inside out and put it into spring roll fried dumplings. Was it difficult, YES. Were they tasty, YES. Was it worth it... still not sure. It was lighter and more snackable that classic Chicken Pad Thai, but there's something about a comfort food that you don't get when it's so hard to make. Watch this episode and subscribe for more ALL NEW fusion recipes. Full Recipe: https://my.whisk.com/recipes/1076b94292c8f864f48a5ab4c548144955b Special Ingredients: Tamarind Pulp - https://a.co/d/9g3HsJY Tamarind Paste - https://a.co/d/b7bQpLF Palm Sugar - https://a.co/d/2jRRMZ4 Thai Sweet Soy Sauce - https://a.co/d/dpel0CQ Connect: https://www.instagram.com/lazysusanfusion/?hl=en Music: Music: BenSound - Dreams, Hip Jazz, Funny Song, Ukulele

For the first episode of the show, I made a Chicken Tikka Masala Pot Pie. I'm shocked how great it turned out, but you gotta try making the recipe for yourself. Let me know how it goes! Full Recipe: https://whi.sk/bKiEa My goal is to bring you brand new fusion recipes, cooking tips, and some food history with every spin of the Lazy Susans. The Indian Pot Pie was a great start, but please subscribe to see what comes next. Instagram: https://www.instagram.com/lazysusanfusion/?hl=en 00:00 Intro 00:28 Brainstorm 01:29 Learning about Indian Cuisine 04:20 The Recipe 08:04 Tasting 09:18 Honest Reaction Music: BenSound - Dreams, All That, India, Funny Song, Ukulele Music: Sunset On Terra by HYBRID V is licensed under a Creative Commons License. https://creativecommons.org/licenses/... Support by RFM - NCM: https://bit.ly/2BHFYra

My cousin from Italy visited to help me make the world's fastest lasagna. This recipe is actually pretty delicious.

A short video summarizing my Peace Corps service in rural China. For further details and silly stories, feel free to visit my blog... http://triggferrano.blogspot.com/ Thanks to my sitemate, Shri for the extra video footage.