Chef James reacted to one of my video recipes, so I decided to react to his video! hehe
In his video reaction, Chef James was super kind kind, he explained so many more things than I had already done, and I realized that he really knows a lot about cooking and food in general! So thanks to Chef James for reacting to my video, and I hope one day we can cook together! What do you think?
💯 Follow this link to read and print my Mushroom Risotto written recipe: https://www.vincenzosplate.com/how-to-make-mushroom-risotto/
#risotto #reaction #chefjames
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45 Comments
You are so kind Vincenzo! I love the video! Thank you so much!!! it is a bit strange watching for myself after editing this for so many hours. 😂 hahaha
I would love to cook with you, please let me know when you are in Barcelona!
I love Italian food and vincenzos videos. All delicious. But pasty rice? Risotto should be thrown in the trash. A particularly nasty way to prepare rice. 🤮
Yo dawg I heard you like reactions.
Love a fine, authentic pineapple risotto
LOL vincenzo roasing himself more than he's roasting his reactor's points, this is gold.
Compliments, respect, credit where its due. Plus a healthy point of difference where applicable, for clarity on their individual perspective/preferences.
They each bring a passion, and interpretation. They respect the others views, with a sole regard for how the end result is.
Great to see.
Why why react to perfection? Eh ? 🤌🤌🤌🤌🤌
I really liked this video. I recently discovered Chef James's video channel and through that yours. I'm a prep cook at a bruschette and wine spot. I've only worked there for 4 years and started as a dishwasher. I ended up really liking this kitchen. I think it is a great place to learn and if I want to try a harder kitchen I can always try. The line is intimidating if I'm being honest. I enjoy doing the peeling, knife work (still learning), making the dressings, pomodoro, meatballs, etc. I really enjoy watching a recipe come together. I cook at home all the time now and want to buy some guanciale so I can actually make Carbonara. So far I've only made bacon pantry pasta with a pecorino, egg, and pasta water sauce. NEVER Cream. However, it is a pantry pasta and NOT carbonara so I use Bacon, small amount of garlic and I deglaze the pan with a small amount of white wine to get the fond breaking down into the fat. It is very good, but not carbonara.
Ramsey probably throws the rice on the ceiling to check if it is cooked like the pasta 🤣🤣
5:38 So I was thinking, if you're going to be rehydrating mushrooms and then adding the water back into the risotto to bring in the flavour. Why not rehydrate it in your stock, that way your mushrroms gain more flavour from your stock and you do not water down the flavour of your risotto by adding water instead of stock. This way you end up getting the best of both worlds.
I think he was Laughing a lot because he , like myself , finds quite a bit of joy from your accent and your tone. You explain things in a great way my man. Thanx for all the fun videos.
Next: Lazy Man cooks Risotto
So this is a reaction to the reaction?
I found both you and James when I went down an Uncle Roger reaction rabbit hole. Love both of you guys. Would love to see a collab! Especially if you do an Asian dish so Uncle Roger can review it, that would be the perfect trifecta!
Man im just shock you reach 1m already. I think i start watch your vid around 50k subs haha
The last secret of this is if you have a bit leftover, like both chefs said it gets hard and cement like, use it the next day to make arancine. I do as the base with all its flavor instead of just plain risotto or risotto cooked in one swoop (not in the gradual way but by using all the liquid in one shot). i use cooked risotto as the base.. when its cold.. its hard and much easier to stuff and then bread and fry
Vincenzo, did you say you're in Australia? I'm going to come to you for extra cooking lessons 😅
Ha – now I know what I will be cooking tomorrow! Porcini mushrooms are in season just now, and I will buy some really fresh ones at the farmers' market in the morning. Or maybe chanterelles. Hm.
this video is like uno reverse card
I will now make a reaction video of this video. It will be ”The Swedish Chef, Uncle Sven, reacts to Vincenzo reacting to James reacting to Vincenzo”!
Cooks are so very underpaid for how they manage a restaurant environment. It's an insane rush to the finish line, then here comes a new finish line, over and over, all night. I've done it, and by the end of the night you're so worn out you only can go lay down. Or maybe go and get drunk. Such is being a cook.
This was actually very informative. Thank you for this meta video. I’d SO love to see you two make an actual dish together.
My grandpa Coco told me northern Italians were just spicy French people. 😂
Vincenzo please never stop saying creamy so many times. I love watching your videos because of your personality and your goofiness (also for the amazing food) and you saying “creamy” is one of my favorite quirks of yours. Embrace it. Make creamy T-shirts. Get a creamy tattoo. EMBRACE THE CREAM VINCENZO
Hey Vincenzo. Please please please do a colab with chef James Makinson. Maybe do some Neapolitan pizza. Please…. mamma mia 🤌🤌
i honestly has no idea what he was trying to say in the pre blooper or whatever you want to call it at the beginning. makes perfect sense with context. 👍
i love james' videos. even when he's not being critical he's very constructive and adds a huge amount of additional information. always a fun and worthwhile watch.
I love watching these two men. Not a lot of chefs are great at teaching their craft. That's not a problem here.
Lovely. Im so glad james reacted to your video or i may have never had the pleasure of discovering your channel. Its nice to see the yt cooking community interact as well 😊
I'm cooking mushrooms at a really high heat and don't overcrowd them so they're not boiling and get nice roasting flavors, also they don't become slippery / squidgy that way!
Love both of your channels, keep up the great work!
Non mi piacciono i fungh. Ma è tutto quel burro e parmigiano che non mi convince: rendono il piatto più gustoso (ammazzando in parte il sapore dei funghi), ma mi pare qualcosa giustificabile solo al Nord dove fa più freddo. Io il burro lo uso raramente e in piccole quantità: mi pare una scorciatoia come la panna.
How postmodern
Somebody uses both dry and fresh porcini mushrooms. The dry part is to be added to the broth made with celery, onion and carrot, just to add flavour. Then you can pull the now hydrated mushrooms out of the broth and throw them inside the risotto.
Nobody gets "light headed" cooking off wine. We're all cooking under a hood vent. We're smelling things only slightly, usually deliberately. We're not putting a towel over our heads and huffing the risotto.
Chef Vince has always been authentic, professional and definitely sincere in his cooking and presentation. I enjoy every video that you make esp the Carbonara. Would really love to see Chef James and Chef Vince make something together and top it off with Guga's bbq. Then tasting done by Uncle Roger😂. Please continue to teach us something.
Love this! Can't wait for these two guys to cook together.
Ay!!…Madonna Santa Vincenzo! ( you made me subscribe to the young James mackinson's channel) he looks to me as a good young Cook . But…
we (you and me) have so many things in common that you are still on top of the cooking interpretation.
No doubt, you carry the essence of the Italian cooking style and you normally talk with a solid base. (Also the young james)
But…however, james is disqualified everytime I see how cheap and little portion he serves…If the plate hasn't abundant portion, the cook is "autobanned" in my italian scale.
Presentation is important, but sufficient quantity is esential.
Regards for you and your people.
Avanti, piu avanti!!
Fred.
You already said that you already said this TWICE!
I love mushrooms, but untill recently, porchini (jurčki in my language) have never been my favourite.
Of the most readily available, non-exotic and expensive mushrooms, chantrelle is my favourite.
But if we look at dried mushrooms, porchini are some of the best. Fresh, there are many of them which are better.
Next: Chef James reacts to Vincenzo's Plate reacting to Chef James initial reaction of Vincenzo's Plate's mushroom risotto.
Follow up: Vincenzo reacting to James reacting to Vincenzo reacting to James reaction of Vincenzo's Mushroom Risotto.
Whew!!!! I'm tired.
Awesome! 👏 ❤ thank you. 🙏. I’d worry about you two cooking in same kitchen. Either you have too much fun or kill each other. But working together like this is wonderful and we learn a lot from the to of you together.
Good one Vincenzo. It ain't easy thing I think.
i would give a kidney a taste whatever these two cook together! so much love for the craft, deepest respect to Vincenzo and James!
Ma non ho capito una cosa. Il risotto è uscito cremoso o no? XD
his response was more like adding information, which is nice C: