In this video, I react to some of my past collaborations with @ChefJamesMakinson sharing how our friendship grew through these ‘reacts’ videos. We’ll revisit some of our favorite (and not-so-favorite) cooking moments, and I’ll show you how to make some easy recipes. It’s a fun ‘comedy show’ reflecting on our journey as foodies together.
📌Watch Chef James and I react to Uncle Roger Roast Jamie Oliver Thai Red Curry: https://www.youtube.com/watch?v=3BsFG19HrO4&feature=youtu.be
👨🍳Chef James Makinson Channel: https://www.youtube.com/@ChefJamesMakinson
🍝 Follow this link to watch how to make a proper Bolognese Sauce: https://youtu.be/Gyz7s3cFjZU?si=XGIbZWlxRnWWxeRo
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Introducing My First Cookbook: “Authentic Italian” which You can order it Now on Amazon and Selected Bookstores👉 https://www.vincenzosplate.com/authentic-italian-cookbook/
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
46 Comments
I have enjoyed doing all of these videos with you Vincenzo! I'm looking forward to when we can cook together! 🙂
Vincenzo is my ONLY pasta recipes stop, but I will hold him also responsible if i put extra pounds 😅
Yep, I use MSG. I will substitute part of the salt I need in a recipe with MSG.
PS, Jamie can't cook.
Excellent reviews! I so enjoyed Uncle Roger's review on Jamie. I eat Chinese food, but do not cook it. All that was said was spot on from professional chefs and to me it makes sense. I don't understand how Jamie comes up with some of his recipes. Not something I would want to eat. I have never had Beef Wellington, but Gordon's Beef Wellington adding the chestnuts and prosciutto made it for me. The tenderloin is, in my opinion, the best cut of beef to have for a roast properly prepared with herbs, garlic, etc.. I so enjoyed this video Vincenzo and look forward to seeing your pan pizza video.
0:50 Belriso. Does it ring you a bell?
U know making pizza the freshes u can do what i usually do is using cherry tomatoes and crush them and use that for pizza u get the amazing sweetness from the cherry tomatoes then use a fresh mozarella and basil but no extra added spices that is not what they do in Italy i had lived in La Spezia for 6 years and as Indonesian on the fried rice,Msg is staple in our kitchen
I would love to watch these two cook together while reacting to videos.
Both of you need to be ashamed of yourselves for doxing on cooks who are only doing their best. It's mean spirited and callous. You ride on the success of other YouTubers and tear down people who don't have your experience or skill. Shame on you!
This was really funny. It's Caro from Canada. I had a rough day at work and it cracked me up. Thank you guys!
Also Vince I can't wait to get the book. Waiting patiently.
Vincenzo’s laughter is infectious! 😂❤
Chile Cheesecake? 🤔 That might work.
Hurry up with the in person collaboration! You guys are a great team!
to be honest i think cooking parma ham is a waste, although a delicatessen, when cooked it just becomes a nasty salty sole. pancetta or bacon would do the job a lot better
About egg fried rice being a side dish… would you make a Carbonara as a side dish ? For egg fried rice my favorite oil is peanut oil with a little sesame oil added.
My two favorite food content creator 🤜🤛
1. Tofu……
Tofu is one of the ingredients that got a lot more attention in the western cooking show. Asians use tofu. Asians like tofu. But most western TV chef likes to add tofu into everything whether they should or not
2. MSG was a very popular spice. Stuff tastes better with MSG. When healthy eating came along, there was a push to use less MSG.
To be honest, MSG is important to east Asians before 2000 because most of the stuff they cook are not from supermarket where everything is processed and packed. The use of pig fat and MSG was and should still be important in Chinese cooking.
3:55 you can make fried rice with a flat pan. If you have a flat top stove you can't really use a wok anyways
I heard tofu. Im leaving.
Uncle Roger IS pretty funny.
Does he have a sister?
Caro Vincenzo, thank you for your videos, you made my morning😅 I live in Russia and asked my Italian friend to order and bring you book to Moscow. Thank you!
I’m not even Asian nor Italian and I want to cry when I saw the jam in the rice
The reaction videos that make you laugh so hard are my favorites. 🤣Your laughter is delightful😊👍
Just going to make probably a few short comments. No insults or offense intended.
Uncle Roger and others have clearly never had the older style of dishes from Macau. Being a former Portuguese colony they use a ton of olive oil. Even their Egg Tarts are made in the Portuguese way.
Love you james! You are a great team
Vincenzo why did you keep that tomato risotto behind membership ahhhh the one vegetarian recipe that you come with you lock it behind membership…Vincenzo if you read this I am going to be haunting you😭😭😭😭
Chef James and Vincenzo cooking together is the cross-over we all need.
I don't know if U have notifications for comments under other comments, I put my response here:
"Yes it's a pleasure, I don't know if Mr Makinson does read this comment section – in that case, Hi ^^.
About the vinegar (yes, I gradually add comments while watching the video :), I must admit I'm a huge fan, but never will I add it to a true pizza, 'will never come to my mind. By the way, about pizzas – I don't know how to cook them right, but I do know perfectly how to eat them very right, my opinion is: whatever the ingredients U put on it, if the dough is perfect, it always be good. In my opnion, very thin dough is the best, there are many many pizzerias around the place I live, and just one cook them that way. And I always go there when I want pizza, and they R generous: sometimes I can't finish it, I bring the part I haven't eaten home for later. And I add before quick re-cooking some ingredients such as spring onions tomatoes mozarella and fresh basil- I'd like to add pecorino but I do need your advice first friends. No waste ^^ And I do agree by the way TX to you my friend, that I have to cover all this with cheese, that way it won't burn. And you know about the brands, I guess U were talking about the "Dr Oetker" brand. It happens I buy it when I'm lazy or hurry, because.. well they R pretty good despite it's industrial, and the dough is very thin – The best way I like pizzas actually.
About the Ramsay recipe: too hard and technical for me, I just can admire what's happening in the video ^^ However, I have to say that for about a year, I only use one way to cook mushrooms: The Maillard reaction. Mushrooms in the pan, no oil, no nothing, but mushrooms at very hot temperature while few minutes. That's amazing, no burn at all.
Over all, I did looove the anecdotes U gave, and your reactions R so fresh. I must admit a collab' with G. Ramsay would be the top, but anyway: thank you very much to you both guys, I hope to watch U both some day together reunited in the same place to react or cook something goooood !
Just to say your videos made my life and my health issues better for months I discovered your channels, and just for that, … thank you."
I think while it is a funny thing to make fun of chili jam is not a stupid thing to add to a dish. It is a cheat to easily add some spiciness and sweetness. Sure it isn't authentic but it adds something. Also Alton Brown per example adds tortilla salsa to his chilli, it is similar thing.
No he was advertising the his pan set 😂
The chilli jam is Jamie Oliver brand that's why basically he is promoting his own products
Why does Gordon rush movi g around while he's cooking, he looks ridiculous
Gotta love how the both of you became the duo that is equivalent to Frenchy and Brian duo. Love it.
Keep cooking more collabs with Chef James. And maybe you guys can collab with Chef Brian and Chef Paul Frenchy
Chef James is the most charming chef!
Book not out until May on Amazon?
That’s so enlightening in this crossly times, you both have such a beautiful chemistry, in humour, critique and expertise.
Thank you for the work. You are my both encouraging & sympathik Cooks on YT.
Keep going. Nigel will find you in Italy or Spain … ✨🤍🇩🇪⚡️
Yeah, I've been watching Jamie Oliver since the Naked Chef days when he was still practically a child. The format of the show was him talking to his producer who was off camera because he was too nervous to talk to the camera. I still love some of his recipes. I have Jamie at Home and Jamie's Great Britain, both of which I find excellent. Never made a bad recipe from either. I think he just needs to stay in his lane.
I use 40% poolish (I know biga is traditional) But I do a 24hrs pre-ferment and 24hrs cold fermentation of the dough after that. Great pizza is worth the wait!
good podcast
That was lots of fun. Chef James probably didn’t need that beating. 😂😂
Thank you for taking this best collaboration in 2026 as I love eating some of the best foods I want to eat.
Jamie Oliver is a trash cook. He may be your friend but the dude sucks in the kitchen and from what I’ve heard his restaurants are shit as well.
Hahahahaha – your reaction video of you two together are so good.
Thank you very much, Vincenzo, for sharing your video with us.
I ATTEMPTED THE BIGGEST PASTA CHALLENGE IN ITALY…IT WAS BRUTAL | BeardMeatsFood
BeardMeatsFood
Jamie Olivenöl Mr Chili jam Chutney.
Chili jam is more like chutney, which is Indian
I live in Tucson AZ, and tried Vincenzo's Pasta Salad. It isn't the type of thing I usually like, but his recipe is absolutely delicious!! So I hunted around online and found the Italian seeds for the yellow and red cherry tomatoes called for in the recipe, and also seed for San Marzano tomatoes. To my surprise, they grew quickly and survived the winter, and we have big clusters of cherry tomatoes, and just picked our first San Marzano tomato, which is about 4" long. The plants are huge! Last week I made the pasta salad again using the first batch of home grown cherry tomatoes, and they're delicious. Thank you for your recipes (my favorite is your lemon pasta recipe, again made with lemons from our trees), and actually inspiring me enough to grow tomatoes!