3 Chefs Cook Pasta Carbonara 3 Ways: Traditional, Modern, Experimental Bon Apptit
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Date: 2020-04-16
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Comments and reviews: 10
hansonarch
These BA videos are fun, creative, informative and interesting, and the people in them have real personality. That said, I'm getting very tired of the frequency of bleeped out f-bombs in nearly every segment. Maybe you all could make a resolution to not use f-bombs for an entire f-bombing season and give us an f-bombing break for f-bomb's sake. Thanks a f-bombing lot.
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These BA videos are fun, creative, informative and interesting, and the people in them have real personality. That said, I'm getting very tired of the frequency of bleeped out f-bombs in nearly every segment. Maybe you all could make a resolution to not use f-bombs for an entire f-bombing season and give us an f-bombing break for f-bomb's sake. Thanks a f-bombing lot.
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Rocksfir
every time i watch Sohla she becomes more of my favorite personality at BA. i mean come on she turned spaghetti into freaking popcorn and made a entirely new desert out of thin air. if i had a ice cream machine i would totally make that ice cream. also both Carla and Chris's dishes look so freaking good. you can almost smell it through the monitor.
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every time i watch Sohla she becomes more of my favorite personality at BA. i mean come on she turned spaghetti into freaking popcorn and made a entirely new desert out of thin air. if i had a ice cream machine i would totally make that ice cream. also both Carla and Chris's dishes look so freaking good. you can almost smell it through the monitor.
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SegolasZoso
Grilled fresh pecorino + honey it's actually a dessert by it self. And in Sardinia we have sevadas wich is like a big fried raviolo filled wirh very fresh pecorino and covered with honey while still hot. Just to say that the experimental version could have used it witgout fear
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Grilled fresh pecorino + honey it's actually a dessert by it self. And in Sardinia we have sevadas wich is like a big fried raviolo filled wirh very fresh pecorino and covered with honey while still hot. Just to say that the experimental version could have used it witgout fear
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Shardalon
These three are such a pleasure to watch. They're all extremely competent, but quirky and entertaining as well. It's a very lovely combination, honestly. While I do agree that Sohla should have her own show already, I would love to see these three do this sort of thing again.
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These three are such a pleasure to watch. They're all extremely competent, but quirky and entertaining as well. It's a very lovely combination, honestly. While I do agree that Sohla should have her own show already, I would love to see these three do this sort of thing again.
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Jaz
Sohlas idea of putting cheese in ice cream is definitely not off the rails. In the Philippines, theres a brand called Magnolia and theres a flavor called Mais Queso which literally translates to corn cheese. It didnt phase me when she wanted to put cheese in the ice cream LOL
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Sohlas idea of putting cheese in ice cream is definitely not off the rails. In the Philippines, theres a brand called Magnolia and theres a flavor called Mais Queso which literally translates to corn cheese. It didnt phase me when she wanted to put cheese in the ice cream LOL
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Vicky
My mind is blown by how much I love this. Three amazing (in look and sound. I gotta try it) dishes. Extensive knowledge informing the exciting creativity used in each of them. Kind and collaborative chefs supporting and cheering each other through the process. Amazing.
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My mind is blown by how much I love this. Three amazing (in look and sound. I gotta try it) dishes. Extensive knowledge informing the exciting creativity used in each of them. Kind and collaborative chefs supporting and cheering each other through the process. Amazing.
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TheWizardMiner
I've had Gorgonzola and walnut gelato in Italy, in a place that held the title of World's best icecream for about 5 years, so the parm icecream isn't that weird Sohla XD (btw you gotta try it, it was amazing, I've had it along with Raspberry Rosemary)
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I've had Gorgonzola and walnut gelato in Italy, in a place that held the title of World's best icecream for about 5 years, so the parm icecream isn't that weird Sohla XD (btw you gotta try it, it was amazing, I've had it along with Raspberry Rosemary)
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Add
Can we get an episode about using let over animal fats? It's something I know I can cook with, but I don't know what to do or how or when I shouldn't. I think it could be up Brad's alley. I really just want to be able to use as much of the animal as I can.
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Can we get an episode about using let over animal fats? It's something I know I can cook with, but I don't know what to do or how or when I shouldn't. I think it could be up Brad's alley. I really just want to be able to use as much of the animal as I can.
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Polizz1000
We need more of these shows The comparison between traditional, modern and experimental is great. Experimental would seem too over the top if you didn't see the other two for grounding
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We need more of these shows The comparison between traditional, modern and experimental is great. Experimental would seem too over the top if you didn't see the other two for grounding
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psd103
This was a great idea for a series. I also love how the three different chefs are bouncing ideas off of each other to make sure they are distinct, etc.
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This was a great idea for a series. I also love how the three different chefs are bouncing ideas off of each other to make sure they are distinct, etc.
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