I wonder, what happens when you make something and one or two of the residents doesn't like what you are making? I thought about that when you made those bologna sandwiches. I don't like bologna, at all. Just curious, thank you.❤
Chef, I really think that YOU AND MOST OTHER CHEFS will have better results with Teriyaki Sauce Than soy sauce IN ABOUT 90 PERCENT % of your recipes. Word to the wise.
I personally stay away from mutti canned tomato products, look at the canned date and it's usually months old be the time it gets to the states. Nothing beats california tomatoes that are fresher the kevs vibes. The whole its authentic italian blah blah blah is bs Unless nona made it in venice its not authentic.
All your dinner and lunch look so delicious! And you craft each plate for each girl's dietary needs. I can't imagine, but do you ever get any negative feedback? I lived off the university cafeteria food in the early 80s for 4 years. It wasn't the best, but it kept me full. Jello!!
That Mutti Passatta makes all the difference. I add a pinch of baking soda to neutralize the acid for sensitive stomachs in my family. Keep on doing the good work 💪
Side note; I’m being picky…..but I can’t stand when guys have a beard but shave their entire mustache off. lol, I’m being ridiculous. Keep ur the great work. Ur a great source of entertainment for me!!
None of the flavors that were created by you! You may as well microwave some Michelinnas. There is no difference. The michelinna chefs softened up some onions, dropped in dried 3 year old oregano, and jarred garlic. Everything you did. Sorry. Not chefs. Michelinna robots. Not chefs.
Open a can of this, mix with can of that, dice some onions, another can of this or that, add some carrots, pour some cans in, your choice of can, Absolutlely delicious. So many flavors . 😅
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"The master in the art of living makes little distinction between his work and his play" ~ James A. Michener Love your work my man!
Marvelous!!!
I wonder, what happens when you make something and one or two of the residents doesn't like what you are making? I thought about that when you made those bologna sandwiches. I don't like bologna, at all. Just curious, thank you.❤
San Marzano tomatoes!!
I'm going to try making my own sauce, Kev. Thanks for the inspiration!
KISS THE CHEF 👨🍳 PLEASE!!😊😊😅😅🫡🫡🫡❤❤
Is it me, or do those rigatonis look huge? They're almost like manicotti 😅
Nice, my secret ingredient is olive brine. makes it fucking amazing.
Way too thick.
Love the "what a treat" apron! And everything looks so good!
I love how much salt and pepper this guy puts in, can’t stand watching people put pinches in.
Why carrots but never cellery?? 🤔
Mmmmmmmm.
Yummy.❤❤❤
You always want to season your apron before first use
What is Prasada? Never heard of it?
Chef, I really think that YOU AND MOST OTHER CHEFS will have better results with Teriyaki Sauce Than soy sauce IN ABOUT 90 PERCENT % of your recipes. Word to the wise.
Have you ever done Salisbury steak?
I just finished making my meat spaghetti sauce it was OK l like lots of garlic… your's is looking SUPER YUMMY 😋
I’m sick so I really need some of your good cooking 😂. I’m in N W Georgia
I personally stay away from mutti canned tomato products, look at the canned date and it's usually months old be the time it gets to the states. Nothing beats california tomatoes that are fresher the kevs vibes. The whole its authentic italian blah blah blah is bs Unless nona made it in venice its not authentic.
All your dinner and lunch look so delicious! And you craft each plate for each girl's dietary needs. I can't imagine, but do you ever get any negative feedback? I lived off the university cafeteria food in the early 80s for 4 years. It wasn't the best, but it kept me full. Jello!!
I prefer white wine in my ragu but that looks incredible
Man I was watching sip n feast and he throws anchovies in. I tried it and will never turn back. Check it out
Carrots are so often underutilized, I think. They do add so much flavor, especially when cooked nice and slow for a while…they’ll almost melt.🥕❤
Usually there's celery in a soffritto also.
This certainly is a treat! I enjoy your videos
The outside of that pot is black!! That's nasty, looks like it's amateur hour, the outside needs to be just as clean as the inside!! Lazy cook
You’re in a sorority? Wild.
do the girls have to pay for these meals or is it included in their tuition/dorm fees
What is "patada"?
Where did you get the guitar spoon? It's absolutely awesome
That Mutti Passatta makes all the difference. I add a pinch of baking soda to neutralize the acid for sensitive stomachs in my family. Keep on doing the good work 💪
My bucket list is eating a meal of yours!!
Side note; I’m being picky…..but I can’t stand when guys have a beard but shave their entire mustache off. lol,
I’m being ridiculous. Keep ur the great work. Ur a great source of entertainment for me!!
100% processed food. everything is in a box or can! Its movember, support the cause!
I use a potato masher to chop the meat. Works perfectly.
Very nice / no cream?
I know you have the ladies of the house do alll the prep work, chef🎉🎉🎉😅😅😅😊😊
Those sorority women are so lucky to have you Kevin M you are an inspiration to everyone who watches!
❤ TO U MY 1 CHIEF !!!!!!
ALWAYS COOKING A GREAT MEAL!!
None of the flavors that were created by you! You may as well microwave some Michelinnas. There is no difference. The michelinna chefs softened up some onions, dropped in dried 3 year old oregano, and jarred garlic. Everything you did. Sorry. Not chefs. Michelinna robots. Not chefs.
Open a can of this, mix with can of that, dice some onions, another can of this or that, add some carrots, pour some cans in, your choice of can, Absolutlely delicious. So many flavors . 😅
Top notch ingredients
What do bay leaves do? Does it actually give off that much flavor?
❤️ looks really good
Bolognese my azz that's fancy spaghetti
You used some top quality tomato product, makes a huge difference.