Grilled Spaghetti - Food Wishes
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Date: 2024-07-13
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Comments and reviews: 20
karenroot450
Just a side note every time I have leftover spaghetti I always fry it up in a skillet with a little olive oil and a generous pour of ketchup! I also add a can of chopped tomatoes I use the garlic and basil one. Fry it until the ketchup starts to carmilize starting to get crispy little bits on it. May I suggest not stirring it and let it cook then just flip over as much as you can. My family raves about this dish! Finish with grated Parmesan cheese and ribbons of Basil!
Thank you Chef John for something a little weird but looks flavorful!
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Just a side note every time I have leftover spaghetti I always fry it up in a skillet with a little olive oil and a generous pour of ketchup! I also add a can of chopped tomatoes I use the garlic and basil one. Fry it until the ketchup starts to carmilize starting to get crispy little bits on it. May I suggest not stirring it and let it cook then just flip over as much as you can. My family raves about this dish! Finish with grated Parmesan cheese and ribbons of Basil!
Thank you Chef John for something a little weird but looks flavorful!
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kingsupermaster13
Question: Say I grill the spaghetti while I'm resting steaks I just grilled, and I let the grilled spaghetti just come down in temperature and I put in a ziplock (and then eat the steaks I just grilled which was the real reason I had the grill going, instead of doing it just for spaghetti. Is the meal as successful if I make this 2 days later with that grilled, ziplocked spaghetti, or will it fail because ya just gotta cook that meal as soon as the spaghetti is freshly grilled
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Question: Say I grill the spaghetti while I'm resting steaks I just grilled, and I let the grilled spaghetti just come down in temperature and I put in a ziplock (and then eat the steaks I just grilled which was the real reason I had the grill going, instead of doing it just for spaghetti. Is the meal as successful if I make this 2 days later with that grilled, ziplocked spaghetti, or will it fail because ya just gotta cook that meal as soon as the spaghetti is freshly grilled
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cjxinfinity421
I can see how some of this recipe took inspiration for spaghetti a la assassina where instead of frying your spaghetti beforehand youre smoking it which In all honesty is a brilliant idea. I do wonder though how the flavor would evolve were you to make this into a chicken parm. I can only imagine how the Smokey flavors of the pasta might boost the flavor from the chicken. Certainly lots of ways to play around with this technique! Thank you chef John!
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I can see how some of this recipe took inspiration for spaghetti a la assassina where instead of frying your spaghetti beforehand youre smoking it which In all honesty is a brilliant idea. I do wonder though how the flavor would evolve were you to make this into a chicken parm. I can only imagine how the Smokey flavors of the pasta might boost the flavor from the chicken. Certainly lots of ways to play around with this technique! Thank you chef John!
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mmmppp555
Hello chef John, have you ever heard of MLINCI It's an old and famous dish from the Balkans, and is usually made with turkey meat and cream, or just cream, cheese and so called kajmak. Your recipe made me think of that, since mlinci would be pieces of fresh dough lightly grilled on a hot plate or whatever hot surface one have in their home. After that it's also being cooked. It's an amazing dish, everyone should try it.
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Hello chef John, have you ever heard of MLINCI It's an old and famous dish from the Balkans, and is usually made with turkey meat and cream, or just cream, cheese and so called kajmak. Your recipe made me think of that, since mlinci would be pieces of fresh dough lightly grilled on a hot plate or whatever hot surface one have in their home. After that it's also being cooked. It's an amazing dish, everyone should try it.
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p. michaelpell6540
I've seen this before and you might want to add this one step.
Shocking the pasta in ice water for 15 seconds, then remove pasta to a rake to air dry for 10 minutes. The pasta would be more pliable and the smoky goodness from the grill would stick to the pasta better. I think the one grilled pasta I saw was with the big rigatoni. I'm NOT Italian so I'm sure I misspelled it!
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I've seen this before and you might want to add this one step.
Shocking the pasta in ice water for 15 seconds, then remove pasta to a rake to air dry for 10 minutes. The pasta would be more pliable and the smoky goodness from the grill would stick to the pasta better. I think the one grilled pasta I saw was with the big rigatoni. I'm NOT Italian so I'm sure I misspelled it!
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chrisw. 1090
Your audio is worse than AI audio, so unnatural and odd. Just talk normally without the AI inflection. I really cannot even watch an entire video of yours because of this. The way you speak is so distracting and annoying. Take this as constructive advice because that's my goal here. I'd watch your content but your speaking is horrible.
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Your audio is worse than AI audio, so unnatural and odd. Just talk normally without the AI inflection. I really cannot even watch an entire video of yours because of this. The way you speak is so distracting and annoying. Take this as constructive advice because that's my goal here. I'd watch your content but your speaking is horrible.
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sagelobu
My family has a recipe for Fideo that's essentially the same but with the broken up pieces or weaves of pasta you sometimes see.
The idea of grilling is fantastic and my wife is now bugging me for a grill so she can make it.
Your imagination is wonderful Chef.
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My family has a recipe for Fideo that's essentially the same but with the broken up pieces or weaves of pasta you sometimes see.
The idea of grilling is fantastic and my wife is now bugging me for a grill so she can make it.
Your imagination is wonderful Chef.
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generybarczyk6993
I sometimes use vegetable juice (e. g, V8 brand) as a broth or an additive to various soups and sauces. For rthe many cooking shows I've watched, I don't think I've ever seen vegetable juice used, in any capacity--or straight tomato juice, either.
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I sometimes use vegetable juice (e. g, V8 brand) as a broth or an additive to various soups and sauces. For rthe many cooking shows I've watched, I don't think I've ever seen vegetable juice used, in any capacity--or straight tomato juice, either.
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LPdedicated
I just know that somewhere in the world in an insanely overpriced Michelin starred restaurant this is or will be a thing! You, Good sir, are a mad man in the best possible way! Thank you for inspiring home cooks everywhere! Been watching since 2008!
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I just know that somewhere in the world in an insanely overpriced Michelin starred restaurant this is or will be a thing! You, Good sir, are a mad man in the best possible way! Thank you for inspiring home cooks everywhere! Been watching since 2008!
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fabiankaisen5977
Wondering if the grilled spaghetti can be kept for a few hours I imagine having a BBQ at lunchtime, grill the spaghetti plus some aubergines etc while the coals are hot anyway, and then have great pasta for dinner. Will give it a try soon!
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Wondering if the grilled spaghetti can be kept for a few hours I imagine having a BBQ at lunchtime, grill the spaghetti plus some aubergines etc while the coals are hot anyway, and then have great pasta for dinner. Will give it a try soon!
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philipp594
Cool technique. But the grill is already hot instant pot is a stock machine. Just fill the water to cover the roasted bones. Cook with pressure for 2-4h then naturally let the pressure release, strain, let set in the fridge, defat and freeze.
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Cool technique. But the grill is already hot instant pot is a stock machine. Just fill the water to cover the roasted bones. Cook with pressure for 2-4h then naturally let the pressure release, strain, let set in the fridge, defat and freeze.
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zhargidabeoulve
Ive broiled pasta before cooking it for a toasty flavor after trying to recreate the flavor of an extra toasty risotto I made. I thought of the grill but. uh for obvious reasons I decided against. I guess those reasons weren't so valid!
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Ive broiled pasta before cooking it for a toasty flavor after trying to recreate the flavor of an extra toasty risotto I made. I thought of the grill but. uh for obvious reasons I decided against. I guess those reasons weren't so valid!
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oxygon2850
I don't know this looks pretty delicious but I wouldn't call it spaghetti I mean all you did was add some tomato paste in what 90 per cent broth. I mean it looks good and it presents well but my Italian friend is fairly upset.
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I don't know this looks pretty delicious but I wouldn't call it spaghetti I mean all you did was add some tomato paste in what 90 per cent broth. I mean it looks good and it presents well but my Italian friend is fairly upset.
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foodwishes
Honey, the crazy man is grilling dry spaghetti noodles. Hes saying something like 'be the king of the serengeti with your grilled spaghetti'
Kids get inside. I'm scared too.
. I would try it if i had a grill
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Honey, the crazy man is grilling dry spaghetti noodles. Hes saying something like 'be the king of the serengeti with your grilled spaghetti'
Kids get inside. I'm scared too.
. I would try it if i had a grill
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carow7135
2: 57 I heard and I think it’s fun sometimes to see those pieces of sliced garlic in your prostate’. Me: your WHAT’
that was such a what did I just hear. ’ mental whiplash moment
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2: 57 I heard and I think it’s fun sometimes to see those pieces of sliced garlic in your prostate’. Me: your WHAT’
that was such a what did I just hear. ’ mental whiplash moment
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faithsrvtrip8768
I would def add a hella lot of hot pepper flakes and probably some super hot Calabrian chili sauce / paste. OH HELL YEAH!
Hope the vacay is going well Chef John. Cheers: )
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I would def add a hella lot of hot pepper flakes and probably some super hot Calabrian chili sauce / paste. OH HELL YEAH!
Hope the vacay is going well Chef John. Cheers: )
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matrix4704
why is it with chef John videos always the case, that after watching the video you are hungry, but craving exactly what was cooked in the video no substitute from the fridge: (
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why is it with chef John videos always the case, that after watching the video you are hungry, but craving exactly what was cooked in the video no substitute from the fridge: (
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tinkertailor7385
In Australia lamb chops and spaghetti are popular. at least in our family it is. Preparing and cooking spaghetti this way would be an interesting and tasty experiment.
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In Australia lamb chops and spaghetti are popular. at least in our family it is. Preparing and cooking spaghetti this way would be an interesting and tasty experiment.
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tuffdawg2718
I like the grill pasta ideal, will try it, always done it the Italian way tastes great little messy to cook, will change flavor will be fun, ill use apple or cherry wood
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I like the grill pasta ideal, will try it, always done it the Italian way tastes great little messy to cook, will change flavor will be fun, ill use apple or cherry wood
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WiseAilbhean
Fascinating. Because in some recipes, there’s pan toasted broken vermicelli. And I guess with this, you are added smoke flavor and bringing out the toasted flavor.
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Fascinating. Because in some recipes, there’s pan toasted broken vermicelli. And I guess with this, you are added smoke flavor and bringing out the toasted flavor.
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