やま氏のパスタへの情熱と基本レシピ
Welcome to Kevin's English Room Podcast.
Hello.
Hey guys.
Hi.
How's it going, man?
Good, good, good.
Yeah.
I had tons of garlic this lunch.
Okay.
I say sorry beforehand if I smell terribly garlicky.
Gotcha.
So far, I don't feel anything.
Okay.
Yeah.
Good, good.
Yeah.
Good.
I'll let you know when it hits me.
I had the brisket little tablet.
Okay.
I see.
Oh, no way coming here, so...
Gotcha.
Maybe it's not a...
It's fine, but...
Yeah.
So far, so good.
Okay, okay.
What did you eat?
The aglio e olio peperoncino.
Oh, I remember that.
Yeah.
You know the takenoko?
We've got takenoko from...
Yeah.
We've got takenoko, so...
I cooked a takenoko peperoncino.
And yeah, I put tons of garlic in it.
Oh.
And yeah, it was good.
But I feel I am garlicky, you know?
How many cloves of garlic do you use?
Two.
Not bad.
Not bad, yeah.
Not bad.
But you know, it was very, very big ones.
You know, some of the garlics are like very huge.
The big ones, yeah.
The chunky ones.
Yeah, yeah, yeah.
Like the one chunk was like this.
Oh, that's pretty big.
Oh, yeah, yeah.
So...
I see, I see.
You're really into pasta.
Yeah.
You're still doing that pasta thing?
Yes, I do.
The YouTube video learning?
Yeah.
Oh, man.
It's been a while.
It's been a while, yeah.
You're like really stepping up the master chefthing.
I think so, honestly.
But I can do like 10 different recipes.
I just know like three, four recipes and I'm kindof like a master.
You're really getting that three or four recipestop notch.
Yes, yes, yes.
What's that three or four?
So, the first one, it's aglio e olio, peperoncino.
Which is what?
What do you put in that?
So, that's like oil-based.
You put garlic, you put olive oil.
You put the red pepper.
And pasta, that's it.
Oh, that's it.
You know the peperoncino?
The basic, you know, garlic spicy one that we canfind.
Is that it?
Yeah, that's that.
Oh, very similar?
Yeah.
Or is it the same thing?
It's the same thing.
Basically, it's the same thing.
I see.
Yeah, yeah, yeah.
OK, OK.
And a different one, marinara.
The tomato?
Yes.
OK.
It's a tomato with anchovy in it, olive oil,garlic, red pepper, tomato sauce, onion and pasta.
Anchovy is like a special little secret, right?
Yes, yes, yes.
So, marinara means like, it's from marine, likeEnglish.
Sure, like kaisen?
Yeah.
OK.
So, we put anchovy as a fish in it.
So, that's why we call it marinara.
Oh, OK.
So, that's marinara.
OK.
And so, it's a bit tricky, but aglio e olio conpomodoro.
That's how they call it.
It's like peperoncino with tomato sauce in it.
Wow.
OK.
It's, yeah, it's tricky, but...
It's very tricky.
Yeah.
It's like you just combined the two.
Yeah.
And the fourth one, we call it arrabbiata.
I've heard of that, yeah.
That's like marinara without anchovy.
Those four were so close.
Closer, I mean, to me, it's basically no two.
It's like, the first two was different.
Yeah.
The third and the fourth was like, nearlyidentical.
Yeah, I get it, yeah.
Wow.
But it's very, totally different things.
OK.
From your world, from the people of the pastaworld.
Yeah, it's totally different things.
They call it different names.
I understand.
But I get it.
It's like, I am seeing, you know, the recipes.
Yeah.
Today I'm going to teach you how to make thesomething, something.
And the second one is like, wait, is it the sameone?
Yeah, yeah, yeah, yeah, yeah.
Very similar ingredients.
Yeah, yeah, yeah.
Oh, on marinara, we put basil on top.
Oh, OK.
OK.
So that's very special.
Yeah.
OK.
Got to say that, right?
Yes, yes.
Yeah, it's very important.
Very, very important.
Is that related to pizza marinara?
I guess so.
It's the same.
Right.
It's like you put a little tomato, anchovy,garlic, basil, I guess.
OK.
OK.
Yeah.
I see.
I, so I'm stepping in the pasta world.
I'm, I'm, I don't, I don't, I'm not, I don't knowabout the pizza world.
Maybe, might be a different, but at least.
OK, OK, OK.
I see.
You're not going to step into any of those reallydifferent, like carbonara, you know, whatever,like, no?
Yeah, I, so those four, I'm mustard.
パスタ作りの芸術性とアルデンテの追求
OK.
I, I'm now like a confident.
OK.
To make those dishes.
OK.
Yeah, I have several that I tried.
Mm-hmm.
Um, the, like a cream sauce ones.
Yeah.
Um, carbonara, I didn't try it yet, but, um, likea, you know,
basil sauce ones and those ones.
But I'm not say, I'm not going to say that I'mmustard or those things.
I just, I just tried it and I know how.
I see.
What do you, what's, what do you, what's there to,I'm going to, I'm going to try to ask thisquestion without being disrespectful to your, toyour culture.
Yeah, yeah.
What's, what's there to, what's the art of mymastering a pasta?
Like, what's the, uh, what's the beauty?
What, I mean, what, what's, what's, what's, uh,what, what's there to master there?
Like, uh.
Yeah, so I guess, um, the simplicity.
OK.
The, I think it's just like a nigiri sushi or likevery good hamburgers that.
I see.
Like a pure beef, pure like buns.
Mm-hmm.
I, I think very similar to that, like the, youknow, for example, like a arrabbiata.
You put garlic.
OK.
You put, um, olive oil.
You put tomato sauce, tomato and that's itbasically.
Very simple.
Yeah.
So the, like the pureness.
Mm-hmm.
The, you know, the tomato sauce, you shouldn't beovercooked.
You shouldn't be undercooked.
OK.
You, you have like the best, um, the, the moment.
I see.
Of like heating it.
OK.
Or like, for example, the pasta, you know, um, aldente.
Yeah.
Yeah.
It has the beauty of al dente.
Like the right amount of hardness.
Yes, yes, yes.
Right?
OK.
I guess it's just like, uh, gohan no katasa.
Oh, OK.
It's like, you know, if somebody cook rice and,you know, you have your, your, your konomi no katasa.
Yeah.
And, um, I think just like that.
They have like, this is the, the best spaghetti-ness kind of.
Oh, OK.
I see.
So right now I'm doing, um, 1.5mm.
Mm-hmm.
Um, you have two types of spaghetti.
OK.
One is like a coating, coated, like a, it's like acoated spaghetti.
OK.
The other one is not coated spaghetti.
OK.
Yeah.
I didn't know about it, but if you go to asupermarket, you can, you can see differences.
OK.
There's both?
Yes, yes, yes, yes.
I use not coated ones, 1.5mm or 1.7mm, but 1.5mmbasically.
OK.
And I do it like five minutes, 15 seconds.
Five minutes.
That's very precise.
Yeah, or 20 seconds.
That's what I do.
Very precise.
Yeah, yeah, yeah, yeah.
OK.
And so far that's the best.
Wow.
And the chef says he tries it every morning.
OK.
To see, to adjust the time to boil.
To what?
Because it changes to the, like, temperatures andlike humidity and everything.
Oh, damn.
Yeah.
But it's just boiling water, no?
Ah, yeah, but still.
Still?
It's a different, yeah.
And he says like, um, you know, even if it's thesame brand and same pasta, you have like a
factory lotto.
Yeah.
And it depends on the lotto, it differs.
So he like decides, oh, if this lot is great ornot.
Yeah, yeah, yeah.
Shit.
For this lotto, he does like 5 minutes, 15seconds.
But this one, 5 minutes, 20 seconds.
Wow.
Yeah.
Wow.
Yeah, yeah, yeah.
And he actually makes differences.
What surprised me the most was, oh.
You felt it?
Yes.
Wow.
Yes.
My God.
Yeah.
OK.
絶賛するシェフのレストランと食体験
Yeah.
From your opinion, what, so I'm assuming you likethe, you like those two dishes the most,
like out of all the pastas.
You went for your most favorite dish of the pasta?
Yes.
Ariore?
Ariore.
Ariore.
And arrabbiata.
Arrabbiata, your most favorite?
Yes.
So far, yes.
Is there a restaurant that serves the highquality, high standard arrabbiata and ariore?
Yes.
So.
Yeah.
It's a tricky thing, but chef's restaurant.
Oh, the chef's restaurant.
That guy's restaurant, yes.
OK.
Can you casually go?
Well, I don't say it's a very casual restaurant.
It's like, it's not like a casual, casualrestaurant.
So you got to wear like a good, like, is there adress code?
No.
No, no dress code, but you need a reservation.
Yes.
It's not very cheap.
You know, it's a Michelin restaurant.
Oh, it's a Michelin restaurant, I see.
Yeah.
I see.
But you don't need to like put on ties, jacketsand things like that.
Just business casual.
Yeah, yeah, totally fine.
OK.
And then the chef, that guy himself is very casualguy.
He says he don't care about the fashions and likewhatever, like shoes, whatever things.
I see.
But still.
Still.
There's the atmosphere.
Yeah, yeah.
OK.
And also he had like his, like a dish'srestaurant.
Oh, OK.
That's very casual.
I'm not saying very casual, but more casual.
Like, can you just, can you go like right now andjust be like, just give myself a.
If the seats are available.
Yes.
OK.
Maybe you need.
Oh, very popular.
Yeah, I think so.
OK.
Yeah.
I went to both of the restaurants.
Yeah.
The chef's restaurant.
That's good, man.
Oh, good.
That was so good.
So amazed.
How much per pasta?
How much money for pasta?
So I went to dinner.
It was a course dinner.
Oh, it was a course dinner.
OK.
So I don't know the exact price, but.
But how much for a course?
It was.
So.
Oh, you have lunch too.
So for lunch.
For the whole course.
Is that lunch?
Yeah.
God damn.
And for dinner.
It's the same price.
Oh, same price.
Well, that's.
Yeah.
OK.
Same price.
So what I like about him, the chef.
Like he's very casual.
He doesn't like pretend that he's a great chef orsomething.
Like very missional.
I got missional.
I think he's very.
So I think he uses the same quality, same food,then same price.
Don't care about the times.
It's the same.
Like his philosophy is there.
Yeah, I think so.
I see.
I see.
It's a good deal.
OK.
OK.
Tell me offline then.
Yeah.
Yeah, yeah, yeah, yeah.
In the deshi's restaurant I went to.
And I tried the same pasta.
OK.
And yeah, I feel like.
Like, yes, I can kind of.
Kind of stepping closer to the red level.
Oh, really?
Yes, I felt, oh, this is.
Well, I'm not saying I'm a better chef.
But I was like, at least it's the same.
Like a same thing.
Wow.
Yeah, I was very, you know, I was very happy.
Like, yes, I'm kind of on the right track kind of.
Really?
Yeah, yeah, yeah.
It's amazing.
Yeah, but still the sauce, the thickness of thesauce.
And like some things are missing on my plate.
OK.
So still I have to like.
Continue on with your journey.
Yes, yes, yes.
For the for the course meal is.
So the pasta is probably the main dish.
I think they have like meat or something.
For the final.
Yeah.
Is he good with the meat?
Yeah.
What is what is what is what is a chef?
What is what is he?
What is he?
What?
Italian chef.
What is he famous for?
Are you Italian?
Yeah.
OK.
He's famous for.
Well, yeah, Italian chef.
So I think he's very good at any Italian food, Iguess.
But OK.
Yeah.
OK.
But you just focused on the pasta.
Yeah.
Yes, yes, yes.
Beside pizza.
What does he have with pizza?
So he doesn't do pizza.
He doesn't like pizzas?
What does he have against pizzas?
No, it's I guess in Italy, it's two differentthings.
Pizzeria.
That's like a pizza place.
And you have you have a bistro.
Oh, I forget the name, but it's like more like arestaurant thing.
I see.
So it's like a different culture amongst Italiansthen.
I guess so.
They don't have, you know, that pizza.
Pizza gamma.
OK.
OK.
I see.
Yeah.
OK.
I understand.
Yeah.
I don't I don't know.
I'm not very sure about those cultural things.
But he just doesn't do pizzas.
Yeah.
He doesn't do pizza.
Course only?
For dinner, I guess.
OK.
And for lunch, I'm not sure.
Maybe he has some.
Hopefully.
Yeah.
But there are only one course.
It's all omakase.
Wow.
Yeah.
OK.
OK.
It's one of those places, you know.
Yeah.
I get nervous.
Yeah.
I still.
Yeah.
I'm still not used to it.
Yeah.
Yeah.
It's it's not it's not.
Very, very, you know, somewhere that you like aFrenchy.
Maison restaurant things.
If you compare to those like it's I guess a bitmore casual.
OK.
You know, I guess.
OK.
Then I'll then I'll maybe try.
OK.
OK.
All right.
Thanks for listening, guys.
Bye-bye.