It is super interesting to know how people ate pasta in the 1800s, and I have to say that this recipe is much better than some crappy recipes that we can find all over social media nowadays. 🤢
Always remember to keep it simple, and to use ingredients that are good for you. Simplicity is always the best choice and it is ALWAYS appreciated!
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#macaroni #reaction #reactionvideo
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46 Comments
So when are you coming over for dinner Vincenzo?
Vincenzo, can you include links to the channels of people you react to?
"…and before you go full "Vincenzo's Plate" on me…" BAAHAHAHHAAAA…he's got your and your viewers number Vincenzo!
Max Miller actually did a video on the history of Mac & Cheese in the US as well and originally Kraft's recipe was made with proper ingredients as it was originally a smaller operation run by one guy (Kraft), but as time when on, the recipe (responding to various factors such as poverty, wartime rations for troops I think, etc.) the recipe became what it is today. Not a good thing (though the recipe he used was pretty interesting), but the story was fascinating.
Just a note Vincenzo, this gentleman had a cooking show here in Toronto as I believe he is Canadian. He is quite an expert on historic North American cookbooks, so trust what he says. Having said that, I always found on his cooking show here in Canada that he always seemed to use cheap ingredients (no name products). I agree with you that when it comes to pasta, the best pasta is good quality light coloured pasta. Trust me, here in North America, there is a huge difference. Depending on where you are located, good quality pasta is sometimes difficult to find.
He is actually Canadian
Agreed Vincenzo, the pasta he used was bucatini. While chedder was ok, I agree pecorino would be nicer, and yes a soffritto would make sense, but given he was cooking from an old recipe book, perhaps back then they didn’t know about this. In one sense, it was almost like a lasagne but with bucatini instead of pasta sheets and no bechamel sauce on top.
I think it's a bit wierd that Vincenzo don't understand that the recipe is from about 150 years ago. And also from the American countryside, so the obviously used whatever ingredients where locally available to them. And also what they themselves could make, like the stewed tomato's. It's not lika there where big supermarkets in rural America in the 1800eds 😅
In Greece this recipe but with bechamel on top we call it pastitsio (the cheese we use is feta cheese)
Vincenzo, if you look at https://it.wikipedia.org/wiki/Maccheroni you'll see there the plenty of different shapes of maccheroni in Italy, I mean just think about maccheroni alla chitarra. It's not clear though why bucatini generally came to be refered to as such outside of Italy, it's the same thing in Germany where bucatini are called Makkaroni.
Do you still have your restaurant in Sydney? I really want to try authentic Italian in Australia!
We use Rotini for pasta a formo so you get more CRUNCHY bits.
Nice meeting you at Shellharbour. Frank
Emmental cheese is a Swiss cheese. This cheese was not imported – only produced in the USA. A court has said that it is not important that it comes from Switzerland…. If you would like to buy the real Swiss Emmental cheese then you should buy Emmentaler cheese AOP.
Thank you very much, Vincenzo, for sharing your reaction video with us.
Glen did a great job and I really loved how this pasta dish turned out. Would you eat it?
Vincenzo you are being kind, he made Chef boyardee! His technique makes me a five 5 star world master chef
Vincenzo, you should really try Swiss Emmental! It’s mild yet really flavoursome and nutty. Kind of like a younger sister of gruyère.
Looks a bit like Pastizio from greece wich I really like a lot, but lacks the cinnamon and eggplant, as well as the greek bechamel, wich is bechamel with eggs. I like Pasta al forno, so, maybe i would not cook it myself, at least not this way, but when this is served when i am visiting a friend/relative etc, i would be happy.
Hahah man @Vincezo, Glen is trying to copy a recipe from at least 100 year ago from some small town in the US and you are talking about using mozzarella cheese and olive oil. Not sure those were that prevalent in Ohio back in the day 😉
Vincenzo… don't you think it's time for you to try cooking truly throwback recipes from Italy? This would mean that you find very old books from Italy, cooking using ingredients that would have been available at the time, using methods from the time period, and not making any real improvements so you can experience how food was, just like Glen when he says ' Old Cookbook Show'?😏
Thanks for pointing me to this video. I liked it, and your reaction too. Was curious later and checked my oldest polish cookbooks for pasta. Oldest one has no pasta dishes. Second oldest has one. You would looove it. Pasta cooked in boulion and broth, then mixed with yolks and cream and baked 😀
I love using carrots in my sauce – great point Vinny!! Cheers buddy.
I've been watching Glen for years, and he's just the best.
I love Glens videos!
Vincenzo, I enjoyed seeing you react to an old historical recipe like this. I recommend you check out a few videos from Tasting History with Max Miller. He did a video on medieval English lasagna, and one or two about dishes that would have been made for the pope.
I was ready to defend Glen no matter what, because I follow and trust him. 🇨🇦 👍 ! Vincenzo was ok.
you can tell he's Canadian by the way he says "about" !
Aren't spaghetti an interpretation of chinese noodles?
Pasta bake using long pasta tubes…..
This isn't Italian. He just made Greek Pasticcio!
When Italians immigrated to the New Continent, they adapted to the new environment and taught themselves and showed everybody new ways to make food.
Take a look at this example: Cotoletta alla Milanese derived into the Milanesa in South America; it is especially popular in Argentina and Uruguay and is a staple in Argentine and Uruguayan restaurants around the world and you can choose what meat you'd like (veal, beef, chicken, pork, and even fish) and with any topings of your choice. Chicken parmigiana was born the same way in the US (though it borrows heavily from the parmigiana di melanzane too) and we can put the chuleta valluna (made from pork cutlet only) from Colombia in that list too.
As for mac-and-cheese, I like both the original Italian pasta ai quattro formaggi and the British version, which derived from the Italian, as well as the Texas version. It's not that one is better than the other. They are different from each other. The British version came in first and then the Texas version. But all three are superior to the pre-packaged version from the store, that is for sure.
Maybe you should hear the hull comments before making a comment. You balked ypur comments back several times in this video because you spoke too soon
I only cook with Extra Virgin Olive oil, Beef Tallow made by me and Pork Lard made by me. Tallow and Lard are healthy and flavorful Animal Fats.
Interesting. They went from macaroni to noodles as the generic way to refer to pasta.
Dobbiamo tornare nel tempo per assasinare Thomas Jefferson
You dont know Emmentaler? :O
Vincenzo's Plate is the way!😋
Can you pls react to indian food videos?
I´m sorry but: "Pasta is not from your country, leave it alone!" is one of the worst cooking advices I have ever heard, Vincenzo. Cooking and food is culture to be shared world-wide and mixed/developed to find new and exciting things! I would never tell you "Don´t cook a german recipe, it´s not from your country"….
I've seen some of that guy's videos over the years. I like his soda recipe development and his historical perspectives.
Wow! By far one of the best reaction episodes, ever! The fact that he called out your channel in his video shows that he holds you, as well as Italian cuisine in high regards and your open-minded analysis plus, loads of cooking tips indeed provides valuable guidance to aspiring chefs watching this. You two are awesome chefs! Bellissimo! 😘🇮🇹🇺🇲❤️
Glen’s great. He’s Canadian like me 😊 He lives in Toronto
If you watch Glen’s channel regularly you will know that he has lived around the world, like somewhere Asian,maybe Malaysia (can’t exactly remember) so he knows different cultural food. He has a fantastic collection of old cookbooks, some very rare, that he uses on his channel. He often talks about the kind of simple food his grandfather would eat (he was a rural farmer in Canada). I love watching both of you ❤️
you have to remember mister think you know it all, america is only 250 years old…
I watch Glenn and I also collected old cookbooks before we down sized. Sometimes those old books are more suggestions than actual recipes.
It's very similar to a recipe we have in Malta. Traditionally we have two versions timpana which is very similar to timpano or timballa and "imqarun Il forn" which literally translates to oven cooked macaroni or macaroni al forno. The sauce is surprisingly similar we obviously cook the softritto before and use the macaroni shape pasta. For timpana we typically use taglioni or penne rigatte but any large format penne shape pasta will do.
This kind of MACARONI, for us, here in the north (Scandinavia), was the only pasta that excisted, until Spaghetti arrived, somewhere mid 70's or so. If I remember correctly. 😉
Glen and Friends is a great channel!! Cooks a huge variety of recipes and the old cook book recipes are always interesting 😅