Great recipe Ron! I don't like any Cheese products myself but cooked this meal for the family and they absolutely loved it! So different from UK cuisine, only problem is now they want me to cook for them all the time!!!!!!!!
Ronald - thanks for the e-mail! What a great channel! I look forward to sharing it with all my members! We love the Italian Way of Life and sharing it with others. Great Channel - Rita
OMG...that looks so good...can't wait to try it. (I'm sure it won't be as good as yours, Ronno) Love the show!! Robbie and Ron-you guys are so funny!!! Love, Jane
Oh the Lovely Rachel returns! Where, pray tell, is Roxy Blond? Love you too, JANE-OHHHHH! And thanks again for the Doc thing. You are a great and true friend. Ron
It's really good. But was hoping to look at some fine dining style dishes. Anyway, I really would like to know how to cook top chef's spaghetti if there is a way. I made hundreds of bolognese which I think they are good but I want to improve even more until I reached the top! Pasta lover.
Caine- For a "higher end" dish- try our rack of lamb videos: fig & Fennel crusted Rack of Lamb with pinot Noir demi Glace (make sure you watch in sequence! It is a 3-parter!). WATCH "Salsa Marinara" with Penne Pasta- PART 1 and PART 2 to get down & dirty with la Alta Cucina- REAL Italian high end cooking (hint: it is as much about LOVING THE INGREDIENTS as it is about skillful cooking!). R+R
Depends on what you call "good paying" Mahmoud.. it took me about 7 years in the kitchen before I out-earned the wanna-be actors passing themselves off as 'waiters" on my dining room floor, and I did not REALLY earn until Robin & I opened our catering company, and even then, it took 3-4 years to really get cooking.
My advice, my friend, unless you have cooking in your blood.. Stick with your plan of curing those who have CURABLE blood dis-orders. When I was 18 I cooked because I had to to earn money. Now I earn money because I HAVE to cook! To me..All the difference in the world.
@RonandRobin ...right on the money chef !! It is always adviseable for young chef wannabes is to get a job in the industry, even as a busser, and get a close sense of what being a chef is all about.... and quoting chef R-R , cooking is for those with a passion for it... never go in just for the money becouse in 2 years term you will be miserable and wanting to get the hell out of that kitchen...
My french tutors son also became a chief and he's the top chief now in a hotel in Banff , and i can't wait until you make a site, ill learn a thing or two and make my parents dinner for once :p
In Italy, they say "il maiale ama il formaggio" or "the pig loves the cheese". Here the woodsy flavors of Parma Prosciutto rolls up into the subtle nuances of our 4 cheeses... it is hard NOT to feel the love!
Fair comment about the beans. Would it also be fair to say that "num" has a "b" in it? Just having a laugh mate. Keep up the good work. BTW, could you possibly show me how to make a perfect scamp. I love the stuff, but can't master it. Cheers and keep up the videos
So yummy. Great cooking demonstration!
amyoko 1 month ago
Great recipe Ron! I don't like any Cheese products myself but cooked this meal for the family and they absolutely loved it! So different from UK cuisine, only problem is now they want me to cook for them all the time!!!!!!!!
T1B3R1An 10 months ago
They look delicious, great vid.
zcheeseolly 1 year ago
Hi. Enjoyed the video and recipe. Great!
ChaChaDave 1 year ago
@ChaChaDave Gratzi Chef!
RonandRobin 1 year ago
Wow, looks delicious, SO delicious.
MakeoverSessions 1 year ago
I had the pleasure to sample some of this at the food and wine festival at Disney California Adventure. It was awesome!!!
ilovemychubbybunny 1 year ago
Excellent, very good. I love your friendly approach.
mickeylehuynh 1 year ago
Ronald - thanks for the e-mail! What a great channel! I look forward to sharing it with all my members! We love the Italian Way of Life and sharing it with others. Great Channel - Rita
theitalianwayoflife 1 year ago
Yum! Great recipe.
pedropethemovie 1 year ago
OMG...that looks so good...can't wait to try it. (I'm sure it won't be as good as yours, Ronno) Love the show!! Robbie and Ron-you guys are so funny!!! Love, Jane
xorachelox37 2 years ago
Oh the Lovely Rachel returns! Where, pray tell, is Roxy Blond? Love you too, JANE-OHHHHH! And thanks again for the Doc thing. You are a great and true friend. Ron
RonandRobin 2 years ago
I'm italian and your italian pronunciation of italian words is flawless and perfect
OvoPiano 2 years ago 5
La ringrazio, io sono molto lusingato.
RonandRobin 2 years ago
It's really good. But was hoping to look at some fine dining style dishes. Anyway, I really would like to know how to cook top chef's spaghetti if there is a way. I made hundreds of bolognese which I think they are good but I want to improve even more until I reached the top! Pasta lover.
cainemansion125 2 years ago 6
Caine- For a "higher end" dish- try our rack of lamb videos: fig & Fennel crusted Rack of Lamb with pinot Noir demi Glace (make sure you watch in sequence! It is a 3-parter!). WATCH "Salsa Marinara" with Penne Pasta- PART 1 and PART 2 to get down & dirty with la Alta Cucina- REAL Italian high end cooking (hint: it is as much about LOVING THE INGREDIENTS as it is about skillful cooking!). R+R
RonandRobin 2 years ago
what did you put before the grated mozzarella, already there was some doughy looking stuff inside your bowl.
SKTPSY 2 years ago 6
That was a cup of ricotta SKTP- I talk kinda fast. Let me know how it comes out! Thanks for watching.
RonandRobin 2 years ago
I love aubergine, this looks delicious. Thank you for sharing
AJSwisgirl 2 years ago 9
1000 Thanks for sharing!
cammicty 2 years ago 11
Chef Ron is so hot!
simmsfan11 2 years ago 14
this is on my Christmas menu? Can you post your gravy recipe? AKA red sauce
bruceluvah 2 years ago 16
chef Ron's Marinara- parts 1&2
RonandRobin 2 years ago
the profession of being a chief crosses my mind every once and a while, is it a good paying profession? because im look towards medicine atm
mahmoud1995 2 years ago 10
Depends on what you call "good paying" Mahmoud.. it took me about 7 years in the kitchen before I out-earned the wanna-be actors passing themselves off as 'waiters" on my dining room floor, and I did not REALLY earn until Robin & I opened our catering company, and even then, it took 3-4 years to really get cooking.
RonandRobin 2 years ago
My advice, my friend, unless you have cooking in your blood.. Stick with your plan of curing those who have CURABLE blood dis-orders. When I was 18 I cooked because I had to to earn money. Now I earn money because I HAVE to cook! To me..All the difference in the world.
RonandRobin 2 years ago
@RonandRobin ...right on the money chef !! It is always adviseable for young chef wannabes is to get a job in the industry, even as a busser, and get a close sense of what being a chef is all about.... and quoting chef R-R , cooking is for those with a passion for it... never go in just for the money becouse in 2 years term you will be miserable and wanting to get the hell out of that kitchen...
chefsabore 1 year ago
My french tutors son also became a chief and he's the top chief now in a hotel in Banff , and i can't wait until you make a site, ill learn a thing or two and make my parents dinner for once :p
mahmoud1995 2 years ago 9
cooked this for the lady...... thanks RON. for everything!
ndmac9 2 years ago 18
In Italy, they say "il maiale ama il formaggio" or "the pig loves the cheese". Here the woodsy flavors of Parma Prosciutto rolls up into the subtle nuances of our 4 cheeses... it is hard NOT to feel the love!
RonandRobin 2 years ago
Fair comment about the beans. Would it also be fair to say that "num" has a "b" in it? Just having a laugh mate. Keep up the good work. BTW, could you possibly show me how to make a perfect scamp. I love the stuff, but can't master it. Cheers and keep up the videos
andytaggart 2 years ago 18
much abliged Ang.
RonandRobin 2 years ago
It seems time and labour intensive but the effect and final presentation was incredible - the taste OUT OF THIS WORLD. Loved it!
cmusclow 2 years ago 17
A labor of love, cmuscy! thanks for taking the time' and the great feedback. chef Ron
RonandRobin 2 years ago
made this one for the fam last night--sooooo good! Thanks for this one.
gforsythe1 2 years ago 15
glad to be of service! thanks for watching- have a couple new recipes coming next week- stay tuned!
RonandRobin 2 years ago
the best!!!!! thak you
chelola 2 years ago 16
great instructional video!
mhhome1 2 years ago 17
totally easy to follow & came out just as Chef Ron predicted. Keep them coming Chef Ron!!
simmsfan11 2 years ago 14
awesome!
fleshtrashheat 2 years ago 11