Italian Chef Reacts to American BBQ Master Bolognese Sauce (@SmokinandGrillinwithAB)

I had to stop watching after 4 min into the video .. All I hear is he is not doing it correctly ... Um its his damn recipe .. if that's what he wants, Its correct! I don't care if he wanted to put skunk ass into the pot .. its his damn recipe.. but I know, I know, he is wrong for making it his way right?? this video is a joke. And as a chef you should be ashamed

Bolognese and genovese can have nutmeg. Many recipes that predate the arrival of tomatoes in italy used it. It was one the was most common spices in medieval europe...

I'm subscribed to both of you, so I definitely enjoyed this video.

I have learned a lot of good recipes from AB. But no one is perfect. Probably should stick with the Italian version of Bolognese. It's been around for a while. Thank you for always keeping me learning. 👍

He lost me on the heavy cream and the amount of salt (including the cheese) added early. But overall a decent recipe so if he likes it and his household likes it, I can respect it.

My grandmother used nutmeg occasionally when she was using canned tomato, If it was fresh tomatoes or even a mix of fresh and can, she didn't, so he may be doing it just to eliminate any possible metallic taste?

Србска Винча, винчаница, винчанска култура ☝🏻🇷🇸❤️🇷🇺☝🏻.

I like how your channel grew in the last 2-3 Years. I started to watch you, when you had 10k subs. And now my Itallian Boi has more then 1 Million! You deserve it!

Vincenzo really needs to try some cream based sauce. Cream is amazing in sauces!

I love ABs recipes my kids clean their plates when I use AB’s. He will be the first to tell you it’s his not original he kicks it up and will promise he levels it up for taste!!! Also, why do your videos have so much echo lol😅

I not a fan of original/boring!! Can this chief smoke a good American bbq?

AB has better audio and kitchen 😅

Should cook a bbq dish from his cookbook so American can judge your taste lol

You should make AB’S recipe live and state why yours is better

But fix that horrible audio 😅

In Australia u do it ur way in LA we do it differently lol

He didn't even deglaze the pan.. 🙄

Don't ever disrespect AB..He's a boss

Imagine being this much of a stickler about anything

Guess those are the games you need to play to be a "content creator" instead of an actual person

Dislike and move on

love u vincenzo .

Vincenzo, What is the reason behind the aversion to cream? Is it because the original recipe doesn't contain it,? is it because you think the recipe tastes better without it? or is it because with cream you believe it is no longer italian dish its named after? or is there another reason?
I want to ask because in some cases like carbonara I think the dish is better with cream.

Waiting for him to unsubscribe when he added nutmeg😂😂

Don't hate in the homie AB. Not everyone cook the same way as you...

Never trust an American that says “just trust me”. This is a red flag if they’re not Italian.

If anything the carrots should’ve been cooking first. Then the onion. Or both

Plot twist: he actually unsubbed. Lol.

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.

I suppose you don't eat nor make hamburgers & sandwiches bcz they're not the same as they don't follow the original recipe. And not everybody have the same taste in food, just take the example of tea they're all made different from place to place. Sure Jaimie Oliver's butter chicken without butter & ramen without ramen noodles are criminal but these are not the same.

Funny to see Vicenzo's face after a bolognese with several mistakes: heavy cream, parsley, ... and even that is the best American-Italian recipe he watched in several years!

The butter and garlic is very American. Americans LOVE lots of garlic. But yes, I add milk at the end.

I like his honest review

Love it when you find out you're following 2 good cooking channels

They don't have olive oil in the states! Nutmeg? Heavy cream? Parsley? Really? Pls Vincenzo call the kitchen police!!

Why he din't put the sofrito together? Because he watches your video. First the union😂😂😂

I remove the veggies because I like to brown the meat. The veggies have too much water to allow the meat to have that Malliard reaction. I leave the ground beef there for 6 minutes. I don’t touch it. And I h get that nice brown fond on the bottom of them pan. I learned that from Ethan Chebowlski. Misspelled? That’s why I take them out.

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.

I swear, all your reaction videos are like me reacting to chefs cooking fish. As a Norwegian, fish is important to me. And Im always like, why are you destroying the fish? There is a reason why people have done food things for centuries, folks. Because its better.

Can you react to BalkanDad 😂. Kakav parsley bre, parsley is for rabbits!

Chef -- I put the onions in first because I usually like at least part of them well-caramelized ... then come the carrots and celery to sweat out some liquid which can loosen up the fond from the caramelizing onions. P.S.: Why not put the salt in at that stage? Salts and sugars help caramelize veggies, help them sweat faster, and bring out more flavor. Where am I doing something here that makes things worse? Please tell me!

The nutmeg is interesting. I'd like to try it - probably only once.

Am i the only guys to put mayo in my pasta just befor eating my Bolognese ?? Try it befor judging. Thx for the video

For me the problem with using butter to sauté things is it just burns up to quickly, the EVO has a higher smoke point so won't burn like butter.

Particulary I think that adding cream to any pasta sauce is kind of cheating. Also, you're adding some extra calories toa plate that already have enough with the pasta itself.

He added nutmeg, not cinnamon. Though honestly, I have no idea what nutmeg tastes like, so I have no opinion as to whether or not it would taste good in a bolognese. As for cinnamon, I think that would be horrible to add to the sauce.

Love this Channel ❤

Parm rind in the sauce is good. I like that

this is the beauty of globalisation . various cultures can borrow from eachother stuff , like cuisine . people can get the base recipes than go crazy with the secondary incredients and create new flavours of the originals. when you don't do food just to eat and you do it as a hobby and passion , creativity can go bad sometimes but many times can go very VERY nice. the art of cooking is amazing cause each area of the world has access to different versions of same incredient and the number of combinations you can create is huge. This is a black guy that is a specialist in barbeque so the taste will be a bit different but i am sure his version of bolognese sauce is amazing. at least from how it looks , i am sure i'll dive my face in that plate ;)