The Art of Cooking: A Journey of Trial and Error

As we begin our culinary journey, it's clear that Rhino has been experimenting with his spaghetti dish. The moment he puts his noodles in his meat sauce, he knows he's on to something good. He adds a sprinkle of parmesan cheese, feeling like a seasoned chef. However, as he sprinkles the cheese, he realizes he may be doing it wrong. "Store-brand" is the phrase that catches his attention, and he quickly grabs the pepperoni from underneath the cheese layer.

Rhino's enthusiasm is palpable as he adds more flavor to his dish. He tastes the sauce, ensuring it meets his standards. With a nod of satisfaction, he decides to add another topping to his spaghetti entry. The aroma wafting from the kitchen is tantalizing, and Rhino can't wait to share it with others. As he takes a moment to taste his creation, he reflects on how far he's come in his cooking journey.

Despite some minor missteps, such as overcooking the pasta or neglecting to add salt, Rhino's dish shows promise. He mentions that the sauce has coated the noodles well and notes the nice texture of the noodle. The addition of sausage gives it a rich flavor, which sets the tone for his overall creation.

As we move on to Fat Tony's baked spaghetti entry, the atmosphere shifts from experimentation to presentation. The moment we see Fat Tony with his four buttons unbuttoned, we know he means business. His dish is a work of art, with each layer carefully crafted to create a visually stunning masterpiece. The aroma of garlic and herbs wafts through the air, making our mouths water in anticipation.

The judges are impressed by Fat Tony's culinary skills, which have been honed over years of cooking. He mentions that he's been perfecting his craft since third grade, and it shows. His dish is a symphony of flavors, textures, and presentation. As the winner of the Make It Happen Cooking Championship Belt, Fat Tony has earned his place among culinary royalty.

In conclusion, the world of cooking is full of trial and error, but with practice and dedication, anyone can become a master chef. Rhino's journey may have been marked by mistakes, but his enthusiasm and determination are inspiring. As we move forward in this culinary journey, we're reminded that even the most seasoned chefs have room to improve and innovate. The art of cooking is a lifelong pursuit, and one that requires patience, creativity, and passion.

"WEBVTTKind: captionsLanguage: enall right people we're back with yet another cooking challenge you guys have loved these so far we've done mac and cheese we've done potato salad we've done chicken wings today we got spaghetti on the menu let's see who's going to take home the belt meet me in the kitchen let's make it happen all right people we got spaghetti on the menu I'm here with the champ Tam how you feeling two wins back to back you took home the belt on the potato salad and the chicken wings we got spaghetti on the menu so I woke up this morning looking feeling smelling like a champion today so I'm going for three in a row today three in a row yeah you don't think anybody will take that belt from you they can try many have tried to take this belt from me many have failed yo yo yo Fat Tony here my gu coming with this he got an outfit we got the prisoner make sure this a come from the warehouse I don't think so what's going on y'all got to open this up yes sir hold on now watch out open this up get two glasses okay all right guys next up is one of my best friends of all time little guy with a big heart he's lost three in a row but I got faith in him tonight he's going to bring it home with the spaghetti what we got Rhino all right man we got ground chuck 8020 and uh hot atala sausage who is Chuck that's what the damn rapper said man I I was trying to ask myself like what's the difference between Chuck and ground beef but that's another topic for another another YouTube too man it almost had me confused cuz I about to go 937 and be on my he but I was like you know what hey keep your back big y'all he me last I'm tired of this man I'm tired of losing thank you my brother can't have spaghetti without red wine prisoner if y'all don't know Matt put me on to this prisoner from cus it's not from cus but oh it's from prisoner but it's really good from Nappa from Nappa from Nappa I drunk a bottle on the way over here excuse me my God can I get some no oh man oo that tastes like chameleon so we're going with baked spaghetti um couple couple different inations adding some some special ingredients y'all can stay tuned to see um trying some different things out did a bit of research you actually are dominating the charts on the spaghetti on the internet check out my big spaghetti recipe and my regular spaghetti recipe on YouTube if you haven't already I feel like some people took some stuff from you for sure but don't be stealing my stuff man show it die but yeah you know lasagna is my favorite right so if I'm going to do spaghetti I'm going to do lasagna style lasagna style so we're doing ground beef we're going to do sweet Italian sausage okay and then we're going to pull it together I got a couple things I'm going to add to the saua kind of elevated but it's going to be a fun time I can't wait Fat Tony in the kitchen I'm going in with this ground beef using the technique I got from Mr make it happen you you press it down on the pan so you get that good Char on there I'm going down with some spicy sausage Italian yeah Italian so we're doing half beef half Italian sausage I like a third third third cool so what I'm going to do is now is I'mma get my pan to a nice heat um we had about a medium now yeah like a medium avocado oil yes I'm going to take my avocado oil just coat the bottom um just enough look like you did this before yeah man this is my go-to one man I a so when a girl comes over it's spaghetti night spaghetti night or tacos or tacos or tacos so I just put everything in the pan let's see I know this is going to sound crazy this is how I figure out Japan is Hot or Not That Ain't crazy oh every Chef in America does that oh I never knew that I was like man I ain't going to tell you what I used to do as a kid what I used to take water do that Wilding a little dangerous right so we're going to hit it with some AP on the ground beef some chicken buan powder I appreciate this wine man you're welcome man you deserve it that man want to go home with that belt I need it back it's been what 3 weeks yeah you won the first competition youve been a little slide since then what do you think is the contributing to that I think just me trying new stuff you know I'm trying to make great content for the people instead of just you know letting it be natural and just win the competition there you go so you feel confident today I do feel confident today where do you think that you're going to have the edge that's that's really what I want to know I'm said probably something that I'm going to add to my noodles cuz I feel like if we've been both all of us been scouring the internet looking at recipes everything pretty similar so I'm just looking to beat them in what to take the flavor just one notch up to you got a secret ingredient that's going to seal the deal yeah for sure okay season as you go man I think that's a good idea now normally do AP do I have any around oh we certainly do actually man I'm glad you asked you a have no AP I about to start judge around here supped to be on deck like CarMax I don't like CarMax you don't like CarMax no I'm a blissx guy whoa you like the the not BL chapstick you like the blue bottle chapstick strawberry every we everything is brownie so I do come in here nice and season and now we just get everything browned up can I just say that this is the most polished rhinos look in the kitchen so far I'm comfortable with spaghetti you look you look as comtable as You' been now I'm going to be honest with you I didn't start making my own sauce till I got down here okay and I what you used to use um fro I used to go roasted garlic and then just the regular meat sauce and then we was in here talking and I heard somebody on the uh the jaw sauce I was in the back like that's me I'm going to be quiet though no I ain't never did that before I always make M by scratch lying so I had to go learn but now that I learned it's better it's better and it's not that hard I thought it was so much seen online that some people cook the beef first then add the onions some people cook the onions first add the beef since I'm going to add the onions well I don't want to give no Edge no mind they going to see it anyway all right yeah so what uh which which method do you prefer I value the crust and the texture of the meat um the highest so I want to get as much crust and texture as possible I feel like if the onions are in there they're going to interfere with that so I cook the meat first and then add the onions and whatever else okay that's one of the it's minor but that's one of the details texture matters a lot especially in something like spaghetti where it's everything soft right the reason I went with the hot sausage I know you you're not a big fan of spicy foods but it leaves me a lot of room to add sugar if I need to sugar in the spaghetti people let us know what you think about that in the comments the Italian going to say what is this guy do you know what nobody's done today that I think would be a nice little Pro tip for you m take a little bit of that wine and deglaze I okay so normally I don't have wine at the house all the time so I I I kind of been going what I always have which is like either chicken chicken stock with beef broth but then I got beef I'm doing I always do it beef bro it's your call but damn that does sound good that does sound good so I thought about it I want we got plenty of wine plenty of wine man but you it got to be a dry this don't just got like a couple of great notes in it that we might can't it might mess it up this dry enough oh it's dry enough all different type of grapes craz I had I had I had a wine that was made out of craz you ain't never had that that's your Italian accent no I got to I got to get a little angry to get my Italian accent going rank his Italian accent in the comments on the scale of 1 to 10 this guy it get better over time I'm working on it I started working on it last night randomly all right while that's going we're going to start with the pasta going to go heavy with the salt just read the box that's how long you cook it all right so how we doing doing good so almost finished and I can add the rest of my ingredients also online was looking at all these spaghetti recipes that I looked that I see some people break the uh beef down really really really fine and some people don't what are your thoughts on that I think it's hold on you can't ask on that you can't ask on that what do you mean how do you like I'm basically telling you how to make this yeah I mean I'm already asking the question no I mean but you're in the process of doing that actual thing I'm basically telling you what I think how prefer to it's like what you you what you make it SP you prefer mozzarella cheese or or I I just somebody notied all right we a got to talk about that you going to talk about moody moody trying to win this J ooo look at that flavor oh get in there now flavor town all right so I don't know if Jamal's got that crispy what you think about that you think they give you an edge with the texture oh for sure okay it's it's it's going to do nothing but add layers of flavor if you had something that you would say to Jamal t improve his technique on the sear what would you what would you say what advice would you give him you got to make sure the pan is hot for sure okay you got to make sure it's enough fat and oil in there and just let it be forget about it for a little bit you know what else helps what sweet sausage has a higher sugar profile which is going to caramelize a little bit better that's it I was about to say that next yeah so normally I I would drain the grease but it doesn't seem like a lot but because I've been doing the same thing I think I am going to drain it just a little bit and put it back on just because I don't like a lot of grease in my spaghetti okay cuz after a while what you need like a ladle like a yeah you know what a ladle is yes what is it it's the big Silver Spoon some come with three holes some don't n Le don't have no holes all right you edit that part out you know so so what you would do is to properly straightening grease yeah is you want to push the meat to the back and then Tilt The Skillet towards you so the grease pulls at the bottom there you go now you cooking all right cool boom boom there we go gotcha all right Tim jet I don't know you should maybe you shouldn't bring that cuz you lost that one you might shouldn't bring that back out the people know what the temp check is going in with these onions these all yours yeah pre- chopped you got pre- chopped veggies and it still took you an hour to prep what was you over here doing pour in with a little bit of seeds matter of fact I need some AP that's what I'm going to need I think we got some that laying around and a sec on so a little salt hit it with that salt don't leave the house without that a peasy we got water boiling in the back what uh tomato products are you using tomato paste and I got some tomato sauce say Marzano no I actually got a different kind it might hurt me I was in the pinch in the grocery store making making decisions at a fast pace what you got there this is that beef buan get that flavor in there so now meat's cooking so now everything is going to be started to fry a little bit so I'm going to cut it down because right now I'm getting popped and I ain't trying to so now I'm going in with my onions and peppers and we going to sweat these down sweat them down come on now y even know I going to use that word yeah we going to sweat them down for a little bit there you go oh what we got here we got some is this FDA regulated roasted garlic no roasted garlic rosemary truffle infused avocado oil Moody is about to smoke y'all's boots we building flavors right now I'm impressed man so we're going in with a sweet onion okay vialia no I just say sweet onion another Vian another vallion be don't with the BBL my man came in with two mason jars on y'all and a bottle of wine Moody is not playing around people I need that belt I like what I'm seeing going in with some bell pepper you know you can come over and cook dinner for us some I heard you love bell pepper I don't mind that you know what I a good bell pepper you deserve it a little crunch yeah adds a little flavor in my opinion yep we building flavor right now so it's your first time trying this recipe oh for sure Big Time need to be the top yeah buty there we go all right couple tablespoons of tomato paste little beef buan let that get acquainted with the protein and the onions and the garlic then we going in with the sauce then we're going in with a little bit of water then we're going to let it reduce and you're not doing baked right you're doing a regular I'm doing regular I'm doing traditional man I'm doing it nothing wrong with that you know that's my wife's favorite hey man that's that's what I get mad when I want baked spaghetti hey you know so we gonna sweat these down for about about three minutes three to three to five all right three to five minutes three to five minutes can't have an Italian Dish such as spaghetti without any Italian seasoning you know so I'm going go in with a little bit of the Italian seasoning what's in Italian seasoning oh man Italian stuff I'll be honest with I don't know I never know but I know it taste different you can smell it it says it on the package yeah let's read it oregano y'all know when I say m that's a word for you time Rosemary say Mar maram who who is Margie I don't even know who that is you know my man said I'm all right who did not comeing to play okay we building flavor y'all just a little doop rhino look a little nervous over there what you got for us R know something different pour two tablespoons of tomato paste then we're going down with some roasted garlic keep that on deck at the house right got to keep on that I love garlic me too roasted can't waste none of it that's how I made the oil so I made garlic comy this should be your look though I think this should be your look for every just wherever we go you got to this your look I could do Fat Tony should be like your persona that should be your YouTube channel fat F Tony Fat Tony in the kitchen remake pasta dishes let's do it then I'm going to go in with the what I call is what your mama call sauce get you a couple in there watch how that thing sciss on you what's the use of that what's the purpose of that a little bit more flavor and I like this I'm going to be honest with you I us to put this in my oo and N you know the main ingredient in here is anchovies anchovies no for real let's look at it and hey I ain't never taste a fish one I that that's why you don't put a lot either oh Mommy o Mommy okay and chies is also in Caesar Dressing did you know that I know what's your favorite dressing mine is French I know that's childish very yeah used to be when I was young and poor French was French was my one all uh probably uh Ranch okay okay now I normally do mixed garlic but we going to go with garlic paste and I always do it at the end because I was taught that garlic Burns very quickly you don't want to you know mess your dish up putting the garlic in too early I'm going put this tomato sauce in here Huns huh yeah I think I made a bad decision with this but I can do it up it ain't too bad it ain't like it's super generic nothing wrong with a little hunts your name Brian Name by that product going in with that sauce I'm interested to see what the differences are between the three recipes let us know in the comments if you prefer baked spaghetti or traditional spaghetti I think that's going to be one of the things that's important to note here obviously the technique on preparing the meat sauce if there is a meat sauce all right well you guys I just made my first mistake I added too much sauce for sure but we probably can cook this down a little bit that means we're going to be here for a while that was definitely too much sauce for sure yeah put mellow on the time limit next time bit now so I'm going go in the Middle with a little bit of tomato paste you know what that's actually a pro tip to toasted tomato paste you might not know that but what you about to do is is a really great technique yeah so I can make some fun and I can make use this but come on man I've been paying attention a little bit not a lot but just a little bit that's like a go use a little more yeah okay yeah please all right keep going God damn yeah now trust me okay you are growing before our eyes I'm trying man my man said I'm about to build a little fond and I'mma Del glaze it with the beef BR yeah there you go make it make it a little orange like orange just stop like cut it off like what color what orange is that AR what is that all right so now we're going to go down with some crushed tomatoes okay no sand Barnes IO in the house I guess I ain't taught y'all as well as I should you know what it's all good budget budget cuts man this was on sale so we going to start that in my man Moody said he won that off somebody at the pool hall last night it's hilarious you talking about my bracelet yeah man show the people what you working with manoo streets needed that all right but what we going to automatically do since I know I added too much of that you don't want to taste it first just to I should have tasted first right yeah cuz you added about two tablespoons of buan in there just winging it just winging it right here this Vibes it's just you know what it feels like it needs a little more salt it feel like it need a little more salt ain't taste it once oh she season she just need some direction now need a little more garlic I'm going hit it with the kimy seasoning so going in with a half a can of the crush there we go stir that up once I stir that in then I go in with one can of tomato sauce I am hoping that is one can you said a can that's a can Ain it no not that one a little can yeah yeah talking ounces that kind of can but I think we should be good though cuz I did have yeah I did have so now my Italian folks man I know this is the part y'all hate but I I do add in my sugar to balance out the acidity for all these tomatoes that I have cuz it could be a lot man you got a lot of you got tomato paste you got crushed you know what I want you to do mhm it's taste before I put the sugar in what else you can do to come back turn this J down before it start popping on my white shirt that is actually good already but I do want to add just a little bit of sugar do it once I put the water in it'll be all right come on now what about the nudes nudes going in in a set still going put a little water in here let it deduce down just a little bit a little bit of tomato sauce kind of thin it out a little bit a little bit more AP season as you go hit it with a little bit of sugar or a lot of bit all right get that that in there let that reduce down let it simmer for a little bit I'm hoping this is what this is and not sugar all right so we going to go in not fact I a even got to do it I can do a there you go don't be sh confident man I got to be a little bit more confident than there just a little bit and then if we need a little bit more I can adjust it what else you think it needs in my mind I don't even know man taste it no it tasted when I tasted the first time it tastes good I just knew it was going to be a little bit more keep tasting it and think about it little bit of sugar Italians close your eyes need a little bit of sugar cut through that AIC a little bit what we got here caught caught greenh handed got to add my peppers in here you about to add them now I'm just going to have to well I wanted to take all that I can not add it say this game time decision what you think I can cook them in another pan got time for that you you rolling over time well we ain't going to add the peppers today y'all damn I love me some green peppers too I'm going add four of them in there all right so like I said stated before lasagna is my favorite B spaghetti is kind of like Shi on the on the basil yeah so we're going to do a little mixture in between to add some flavor I usually do ricotta you're not a fan of ricotta so I'm a substitute for are you a fan of ricot yeah I just I mean I add so much seasoning to it then it's almost like I just need it for the texture gotcha so fresh parmesan r this ain't their name brain stuff either this the good stuff I like where this is headed now I think I Le in a little bit more salt now oh whoa whoa whoa change that GL about to wilding out I just feel like I got the bad taste B cuz I'm not tasting nothing different I'm tasting the same thing over and over again what's the next step noodles you got just noodles yeah so you going to cook those and we come back you mix like it just it don't take it like I don't know maybe I my haven't grew yet it just point that's it and KY seasoning behind you no it's over there I don't understand why it need so now I just got to get a lesson out to it cuz I'm I'm I'm not tasting nothing that y'all tasting what's that basil good chopped basil pre- chopped I think they added some smell it smell like a better Aroma than like the traditional I compared the smells I don't know if that I like the way them smells with smell it tastes like ass Dam and it's time to assemble so where' you come with the Fat Tony idea I mean what a little bit about that was it on the Fly do you think pre-think this or it was for sure on the Fly we've been doing this 100 days trying to up your promo yeah yeah we've been doing this 100 day challenge not spending money I haven't been buying clothes so I was like I need to put something on so went in the closet I ain't dressed up in a while okay I had on the roll on cologne there you go little chest hair out Fat Tony in the building just witnessed another travesty over here never run water over your pasta after it comes out of salted water because you're just going to rinse off the salt in the seasoning it's your fault unless it's salty then maybe you would do it you're making spaghetti never rinse your pasta Moody paid them off the fix is in Fat Tony in the building tonight Fat Tony in the building the night what you eat that with a chip running a quick little test a ranch seasoning packet yeah these are things that should have been tested prior to the competition yeah you don't think so no make it interesting no sauce oh this is what you said you were going to put on the noodles yeah I don't know if they can take the salt risky game time decision baby this what Champions are made of the belt is on the line people the belt is on the line M how you going to act when the pressure is on the pressure the pressure's on you're sweating I'm always sweating lights light application if you go do it do it no you going to go crazy just need the hints of that in there hints little notes you feel me so all right so if I am if I do decide to mix my noodles I always put my my noodles in stuck you more of a sauce guy yeah I don't like a lot of noodles if like if it's more noodles than the actual sauce it kind of pisses me off I think that's why I like the bill mins compared to just mixing it cuz I seen that before was like damn there mad noodles in here but I think we also had to do that to scratch some out but I can always I can eye test instead I can use some yeah what they call this on uh Sopranos great what do you call it gravy gravy yeah that gravy baby I don't know if they would approve of this particular batch but it be all right all right so it's well Incorporated want to make sure you got flavors on all the noodles well they got four ingredients and there right very simple very simple that's a hell of a Tong choice for you just got to get a sauce about to go Grill some steaks Brown theur Burgers down with the gravy in with the noodles and more gravy Dam spaghetti sauce everywhere wrong wrong uh choice of shirt now it's time to assemble okay so make sure you know can't be short on the protein can't be short on the Protein that's why we here I don't even do that so what cheese we got today Kobe Jack and some sharp cheddar and a little bit of M okay yeah interesting blend the Italians aren't going be feeling that why not what do you say to the Italians that don't believe that cheddar cheese should go in uh spaghetti my guys you got me all wrong they definitely an approve of the sugar definitely not I'm definitely going to put sugar in it every time so we can agree to disagree thought about it on the Fly it's the it's the wine man it's the wine that flowing those creative juices flowing sharp cheddar Moody is cooking right now I ain't doing no shoes for you sharp CH that's what it's all about right here you know what I'm inspired to PO pour another drink go ahead what y'all say it with me guys say it in the comments you deserve it all right now now we're going to finish it off with some kobe jack cheese it's going to give you that nice color so what you saying is Italians can't make spaghetti no not at all you my guys how high can I pile this thing you making a casserole yeah get another lay on top of here get some cheese on top I'm so hungry what you doing I forgot something acting like me now about put you on the time clock no I just can't hand me that Pepper running out the fridge oh D I got to grab that other bottle of wine out the car too said what you the what you making a casserole is nuts you do that and you put some cheese on top of here like that and you know take some of these call your girl she's going to more all right man here we go with the finishing touches I hope this is a winner I think it is so now that once I put my noodles in my meat sauce I'm going to go ahead and grind a little bit of this parmesan I feel like I'm doing this wrong oh there we go there we go look at me man no Store br in the packet oh my man said he got pepperoni got pepperoni underneath the cheese layer get some pep let me get a little taste of that make sure it's make sure it's kosher you know man I'm getting better with this man let me add this to my my husband um resume I ain't playing with y'all this year oh man a whole piece and fell off hey ain't no more little cheese you take that out oh God you good Channel probably we could do a collab man me and Fat Tony making it happen with Fat Tony all right guys the moment of truth is here it's time to taste Rhino's spaghetti entry how you feeling 1 to 10 talk to me about your confidence level I'm not seeing any garnish on here yeah man you know I got to get better I'm getting better each each of these however challenges I'm getting better and better I'm just go I'm just adding to my husband resume man I'm G be good out here man might get nervous now or B you're weirding me out a little bit I will say I will say that the pasta sauce is coated the noodles well okay I didn't use a lot of noodles I can I talk how many Wes have you had cut them off yeah cut me off all right I'm trying to give you some critiques here okay I would have liked to see a little bit more Parn but the the sauce has coated the noodles properly okay now nice out Dente on the noodle I read the Box y'all but no salt on the pasta okay overall a solid if I was at a young lady's house and she brought me that if she threw a little Texas toast on the side little uh cray grape or something i' be happy got you now would you eat it tomorrow probably not okay right there you have it there you have it it's never left over worthy but we can get through the night with it that's all we need first and foremost this is did you toast it no put in microwave though you see how much she think of you that's wild disappointed a two-time champion shouldn't act like that yeah let's see what we got I don't know man better bring it home she so it's a little oily I'm not exactly sure where that's coming from I like the the sausage in there it gives it a little bit more flavor overall it's pretty solid bread was a bad move you still chewing it from 3 minutes yeah yeah was three days yeah it's like a well done steak you me put it on the plate you got to eat it mean all right guys big Moody AKA Fat Tony fat Tony's in the house I'm going to give you on presentation alone you stole the show I mean I got to I mean that's a well done presentation you can see the layers in there guys I don't know if you can get in there pull that cat back yeah there's layers let's see what you got I know I I really I'm pulling for you man cuz you broke out all the stops you got a uniform yeah you got jewelry you got wine let's see if you got flavor though it smells good yeah yeah that's good I mean it's a no- burning let me get in the center make sure you ain't trying to hide something in there that's a bite let me get that uh garlic bread brick from Jamal no I don't want that mix with me I don't want no parts of that what would you have done to enhance I know it's something that could have been there's a couple things that you messed up on but overall you did well did did a good job um all right guys we got Fat Tony here with four buttons unbuttoned we got one of the better baked spaghetties I've had in recent memory including my own and brother you deserve the make it happen cooking championship belt man I've been cook Fat Tony is here I've been cooking this since third grade okay so congratulations man you deserve it I'm just happy to had a belt back it's been a while I've been letting you down you have but we back I've been a little disappointed in I made it happen there it is stay tuned next time let us know in the comments what the next cooking challenge should be let us know if you think rhyo will ever win one I got faith in my guy come on come on come on get in here have you a swig until next time people tune in thank you guys for watchingall right people we're back with yet another cooking challenge you guys have loved these so far we've done mac and cheese we've done potato salad we've done chicken wings today we got spaghetti on the menu let's see who's going to take home the belt meet me in the kitchen let's make it happen all right people we got spaghetti on the menu I'm here with the champ Tam how you feeling two wins back to back you took home the belt on the potato salad and the chicken wings we got spaghetti on the menu so I woke up this morning looking feeling smelling like a champion today so I'm going for three in a row today three in a row yeah you don't think anybody will take that belt from you they can try many have tried to take this belt from me many have failed yo yo yo Fat Tony here my gu coming with this he got an outfit we got the prisoner make sure this a come from the warehouse I don't think so what's going on y'all got to open this up yes sir hold on now watch out open this up get two glasses okay all right guys next up is one of my best friends of all time little guy with a big heart he's lost three in a row but I got faith in him tonight he's going to bring it home with the spaghetti what we got Rhino all right man we got ground chuck 8020 and uh hot atala sausage who is Chuck that's what the damn rapper said man I I was trying to ask myself like what's the difference between Chuck and ground beef but that's another topic for another another YouTube too man it almost had me confused cuz I about to go 937 and be on my he but I was like you know what hey keep your back big y'all he me last I'm tired of this man I'm tired of losing thank you my brother can't have spaghetti without red wine prisoner if y'all don't know Matt put me on to this prisoner from cus it's not from cus but oh it's from prisoner but it's really good from Nappa from Nappa from Nappa I drunk a bottle on the way over here excuse me my God can I get some no oh man oo that tastes like chameleon so we're going with baked spaghetti um couple couple different inations adding some some special ingredients y'all can stay tuned to see um trying some different things out did a bit of research you actually are dominating the charts on the spaghetti on the internet check out my big spaghetti recipe and my regular spaghetti recipe on YouTube if you haven't already I feel like some people took some stuff from you for sure but don't be stealing my stuff man show it die but yeah you know lasagna is my favorite right so if I'm going to do spaghetti I'm going to do lasagna style lasagna style so we're doing ground beef we're going to do sweet Italian sausage okay and then we're going to pull it together I got a couple things I'm going to add to the saua kind of elevated but it's going to be a fun time I can't wait Fat Tony in the kitchen I'm going in with this ground beef using the technique I got from Mr make it happen you you press it down on the pan so you get that good Char on there I'm going down with some spicy sausage Italian yeah Italian so we're doing half beef half Italian sausage I like a third third third cool so what I'm going to do is now is I'mma get my pan to a nice heat um we had about a medium now yeah like a medium avocado oil yes I'm going to take my avocado oil just coat the bottom um just enough look like you did this before yeah man this is my go-to one man I a so when a girl comes over it's spaghetti night spaghetti night or tacos or tacos or tacos so I just put everything in the pan let's see I know this is going to sound crazy this is how I figure out Japan is Hot or Not That Ain't crazy oh every Chef in America does that oh I never knew that I was like man I ain't going to tell you what I used to do as a kid what I used to take water do that Wilding a little dangerous right so we're going to hit it with some AP on the ground beef some chicken buan powder I appreciate this wine man you're welcome man you deserve it that man want to go home with that belt I need it back it's been what 3 weeks yeah you won the first competition youve been a little slide since then what do you think is the contributing to that I think just me trying new stuff you know I'm trying to make great content for the people instead of just you know letting it be natural and just win the competition there you go so you feel confident today I do feel confident today where do you think that you're going to have the edge that's that's really what I want to know I'm said probably something that I'm going to add to my noodles cuz I feel like if we've been both all of us been scouring the internet looking at recipes everything pretty similar so I'm just looking to beat them in what to take the flavor just one notch up to you got a secret ingredient that's going to seal the deal yeah for sure okay season as you go man I think that's a good idea now normally do AP do I have any around oh we certainly do actually man I'm glad you asked you a have no AP I about to start judge around here supped to be on deck like CarMax I don't like CarMax you don't like CarMax no I'm a blissx guy whoa you like the the not BL chapstick you like the blue bottle chapstick strawberry every we everything is brownie so I do come in here nice and season and now we just get everything browned up can I just say that this is the most polished rhinos look in the kitchen so far I'm comfortable with spaghetti you look you look as comtable as You' been now I'm going to be honest with you I didn't start making my own sauce till I got down here okay and I what you used to use um fro I used to go roasted garlic and then just the regular meat sauce and then we was in here talking and I heard somebody on the uh the jaw sauce I was in the back like that's me I'm going to be quiet though no I ain't never did that before I always make M by scratch lying so I had to go learn but now that I learned it's better it's better and it's not that hard I thought it was so much seen online that some people cook the beef first then add the onions some people cook the onions first add the beef since I'm going to add the onions well I don't want to give no Edge no mind they going to see it anyway all right yeah so what uh which which method do you prefer I value the crust and the texture of the meat um the highest so I want to get as much crust and texture as possible I feel like if the onions are in there they're going to interfere with that so I cook the meat first and then add the onions and whatever else okay that's one of the it's minor but that's one of the details texture matters a lot especially in something like spaghetti where it's everything soft right the reason I went with the hot sausage I know you you're not a big fan of spicy foods but it leaves me a lot of room to add sugar if I need to sugar in the spaghetti people let us know what you think about that in the comments the Italian going to say what is this guy do you know what nobody's done today that I think would be a nice little Pro tip for you m take a little bit of that wine and deglaze I okay so normally I don't have wine at the house all the time so I I I kind of been going what I always have which is like either chicken chicken stock with beef broth but then I got beef I'm doing I always do it beef bro it's your call but damn that does sound good that does sound good so I thought about it I want we got plenty of wine plenty of wine man but you it got to be a dry this don't just got like a couple of great notes in it that we might can't it might mess it up this dry enough oh it's dry enough all different type of grapes craz I had I had I had a wine that was made out of craz you ain't never had that that's your Italian accent no I got to I got to get a little angry to get my Italian accent going rank his Italian accent in the comments on the scale of 1 to 10 this guy it get better over time I'm working on it I started working on it last night randomly all right while that's going we're going to start with the pasta going to go heavy with the salt just read the box that's how long you cook it all right so how we doing doing good so almost finished and I can add the rest of my ingredients also online was looking at all these spaghetti recipes that I looked that I see some people break the uh beef down really really really fine and some people don't what are your thoughts on that I think it's hold on you can't ask on that you can't ask on that what do you mean how do you like I'm basically telling you how to make this yeah I mean I'm already asking the question no I mean but you're in the process of doing that actual thing I'm basically telling you what I think how prefer to it's like what you you what you make it SP you prefer mozzarella cheese or or I I just somebody notied all right we a got to talk about that you going to talk about moody moody trying to win this J ooo look at that flavor oh get in there now flavor town all right so I don't know if Jamal's got that crispy what you think about that you think they give you an edge with the texture oh for sure okay it's it's it's going to do nothing but add layers of flavor if you had something that you would say to Jamal t improve his technique on the sear what would you what would you say what advice would you give him you got to make sure the pan is hot for sure okay you got to make sure it's enough fat and oil in there and just let it be forget about it for a little bit you know what else helps what sweet sausage has a higher sugar profile which is going to caramelize a little bit better that's it I was about to say that next yeah so normally I I would drain the grease but it doesn't seem like a lot but because I've been doing the same thing I think I am going to drain it just a little bit and put it back on just because I don't like a lot of grease in my spaghetti okay cuz after a while what you need like a ladle like a yeah you know what a ladle is yes what is it it's the big Silver Spoon some come with three holes some don't n Le don't have no holes all right you edit that part out you know so so what you would do is to properly straightening grease yeah is you want to push the meat to the back and then Tilt The Skillet towards you so the grease pulls at the bottom there you go now you cooking all right cool boom boom there we go gotcha all right Tim jet I don't know you should maybe you shouldn't bring that cuz you lost that one you might shouldn't bring that back out the people know what the temp check is going in with these onions these all yours yeah pre- chopped you got pre- chopped veggies and it still took you an hour to prep what was you over here doing pour in with a little bit of seeds matter of fact I need some AP that's what I'm going to need I think we got some that laying around and a sec on so a little salt hit it with that salt don't leave the house without that a peasy we got water boiling in the back what uh tomato products are you using tomato paste and I got some tomato sauce say Marzano no I actually got a different kind it might hurt me I was in the pinch in the grocery store making making decisions at a fast pace what you got there this is that beef buan get that flavor in there so now meat's cooking so now everything is going to be started to fry a little bit so I'm going to cut it down because right now I'm getting popped and I ain't trying to so now I'm going in with my onions and peppers and we going to sweat these down sweat them down come on now y even know I going to use that word yeah we going to sweat them down for a little bit there you go oh what we got here we got some is this FDA regulated roasted garlic no roasted garlic rosemary truffle infused avocado oil Moody is about to smoke y'all's boots we building flavors right now I'm impressed man so we're going in with a sweet onion okay vialia no I just say sweet onion another Vian another vallion be don't with the BBL my man came in with two mason jars on y'all and a bottle of wine Moody is not playing around people I need that belt I like what I'm seeing going in with some bell pepper you know you can come over and cook dinner for us some I heard you love bell pepper I don't mind that you know what I a good bell pepper you deserve it a little crunch yeah adds a little flavor in my opinion yep we building flavor right now so it's your first time trying this recipe oh for sure Big Time need to be the top yeah buty there we go all right couple tablespoons of tomato paste little beef buan let that get acquainted with the protein and the onions and the garlic then we going in with the sauce then we're going in with a little bit of water then we're going to let it reduce and you're not doing baked right you're doing a regular I'm doing regular I'm doing traditional man I'm doing it nothing wrong with that you know that's my wife's favorite hey man that's that's what I get mad when I want baked spaghetti hey you know so we gonna sweat these down for about about three minutes three to three to five all right three to five minutes three to five minutes can't have an Italian Dish such as spaghetti without any Italian seasoning you know so I'm going go in with a little bit of the Italian seasoning what's in Italian seasoning oh man Italian stuff I'll be honest with I don't know I never know but I know it taste different you can smell it it says it on the package yeah let's read it oregano y'all know when I say m that's a word for you time Rosemary say Mar maram who who is Margie I don't even know who that is you know my man said I'm all right who did not comeing to play okay we building flavor y'all just a little doop rhino look a little nervous over there what you got for us R know something different pour two tablespoons of tomato paste then we're going down with some roasted garlic keep that on deck at the house right got to keep on that I love garlic me too roasted can't waste none of it that's how I made the oil so I made garlic comy this should be your look though I think this should be your look for every just wherever we go you got to this your look I could do Fat Tony should be like your persona that should be your YouTube channel fat F Tony Fat Tony in the kitchen remake pasta dishes let's do it then I'm going to go in with the what I call is what your mama call sauce get you a couple in there watch how that thing sciss on you what's the use of that what's the purpose of that a little bit more flavor and I like this I'm going to be honest with you I us to put this in my oo and N you know the main ingredient in here is anchovies anchovies no for real let's look at it and hey I ain't never taste a fish one I that that's why you don't put a lot either oh Mommy o Mommy okay and chies is also in Caesar Dressing did you know that I know what's your favorite dressing mine is French I know that's childish very yeah used to be when I was young and poor French was French was my one all uh probably uh Ranch okay okay now I normally do mixed garlic but we going to go with garlic paste and I always do it at the end because I was taught that garlic Burns very quickly you don't want to you know mess your dish up putting the garlic in too early I'm going put this tomato sauce in here Huns huh yeah I think I made a bad decision with this but I can do it up it ain't too bad it ain't like it's super generic nothing wrong with a little hunts your name Brian Name by that product going in with that sauce I'm interested to see what the differences are between the three recipes let us know in the comments if you prefer baked spaghetti or traditional spaghetti I think that's going to be one of the things that's important to note here obviously the technique on preparing the meat sauce if there is a meat sauce all right well you guys I just made my first mistake I added too much sauce for sure but we probably can cook this down a little bit that means we're going to be here for a while that was definitely too much sauce for sure yeah put mellow on the time limit next time bit now so I'm going go in the Middle with a little bit of tomato paste you know what that's actually a pro tip to toasted tomato paste you might not know that but what you about to do is is a really great technique yeah so I can make some fun and I can make use this but come on man I've been paying attention a little bit not a lot but just a little bit that's like a go use a little more yeah okay yeah please all right keep going God damn yeah now trust me okay you are growing before our eyes I'm trying man my man said I'm about to build a little fond and I'mma Del glaze it with the beef BR yeah there you go make it make it a little orange like orange just stop like cut it off like what color what orange is that AR what is that all right so now we're going to go down with some crushed tomatoes okay no sand Barnes IO in the house I guess I ain't taught y'all as well as I should you know what it's all good budget budget cuts man this was on sale so we going to start that in my man Moody said he won that off somebody at the pool hall last night it's hilarious you talking about my bracelet yeah man show the people what you working with manoo streets needed that all right but what we going to automatically do since I know I added too much of that you don't want to taste it first just to I should have tasted first right yeah cuz you added about two tablespoons of buan in there just winging it just winging it right here this Vibes it's just you know what it feels like it needs a little more salt it feel like it need a little more salt ain't taste it once oh she season she just need some direction now need a little more garlic I'm going hit it with the kimy seasoning so going in with a half a can of the crush there we go stir that up once I stir that in then I go in with one can of tomato sauce I am hoping that is one can you said a can that's a can Ain it no not that one a little can yeah yeah talking ounces that kind of can but I think we should be good though cuz I did have yeah I did have so now my Italian folks man I know this is the part y'all hate but I I do add in my sugar to balance out the acidity for all these tomatoes that I have cuz it could be a lot man you got a lot of you got tomato paste you got crushed you know what I want you to do mhm it's taste before I put the sugar in what else you can do to come back turn this J down before it start popping on my white shirt that is actually good already but I do want to add just a little bit of sugar do it once I put the water in it'll be all right come on now what about the nudes nudes going in in a set still going put a little water in here let it deduce down just a little bit a little bit of tomato sauce kind of thin it out a little bit a little bit more AP season as you go hit it with a little bit of sugar or a lot of bit all right get that that in there let that reduce down let it simmer for a little bit I'm hoping this is what this is and not sugar all right so we going to go in not fact I a even got to do it I can do a there you go don't be sh confident man I got to be a little bit more confident than there just a little bit and then if we need a little bit more I can adjust it what else you think it needs in my mind I don't even know man taste it no it tasted when I tasted the first time it tastes good I just knew it was going to be a little bit more keep tasting it and think about it little bit of sugar Italians close your eyes need a little bit of sugar cut through that AIC a little bit what we got here caught caught greenh handed got to add my peppers in here you about to add them now I'm just going to have to well I wanted to take all that I can not add it say this game time decision what you think I can cook them in another pan got time for that you you rolling over time well we ain't going to add the peppers today y'all damn I love me some green peppers too I'm going add four of them in there all right so like I said stated before lasagna is my favorite B spaghetti is kind of like Shi on the on the basil yeah so we're going to do a little mixture in between to add some flavor I usually do ricotta you're not a fan of ricotta so I'm a substitute for are you a fan of ricot yeah I just I mean I add so much seasoning to it then it's almost like I just need it for the texture gotcha so fresh parmesan r this ain't their name brain stuff either this the good stuff I like where this is headed now I think I Le in a little bit more salt now oh whoa whoa whoa change that GL about to wilding out I just feel like I got the bad taste B cuz I'm not tasting nothing different I'm tasting the same thing over and over again what's the next step noodles you got just noodles yeah so you going to cook those and we come back you mix like it just it don't take it like I don't know maybe I my haven't grew yet it just point that's it and KY seasoning behind you no it's over there I don't understand why it need so now I just got to get a lesson out to it cuz I'm I'm I'm not tasting nothing that y'all tasting what's that basil good chopped basil pre- chopped I think they added some smell it smell like a better Aroma than like the traditional I compared the smells I don't know if that I like the way them smells with smell it tastes like ass Dam and it's time to assemble so where' you come with the Fat Tony idea I mean what a little bit about that was it on the Fly do you think pre-think this or it was for sure on the Fly we've been doing this 100 days trying to up your promo yeah yeah we've been doing this 100 day challenge not spending money I haven't been buying clothes so I was like I need to put something on so went in the closet I ain't dressed up in a while okay I had on the roll on cologne there you go little chest hair out Fat Tony in the building just witnessed another travesty over here never run water over your pasta after it comes out of salted water because you're just going to rinse off the salt in the seasoning it's your fault unless it's salty then maybe you would do it you're making spaghetti never rinse your pasta Moody paid them off the fix is in Fat Tony in the building tonight Fat Tony in the building the night what you eat that with a chip running a quick little test a ranch seasoning packet yeah these are things that should have been tested prior to the competition yeah you don't think so no make it interesting no sauce oh this is what you said you were going to put on the noodles yeah I don't know if they can take the salt risky game time decision baby this what Champions are made of the belt is on the line people the belt is on the line M how you going to act when the pressure is on the pressure the pressure's on you're sweating I'm always sweating lights light application if you go do it do it no you going to go crazy just need the hints of that in there hints little notes you feel me so all right so if I am if I do decide to mix my noodles I always put my my noodles in stuck you more of a sauce guy yeah I don't like a lot of noodles if like if it's more noodles than the actual sauce it kind of pisses me off I think that's why I like the bill mins compared to just mixing it cuz I seen that before was like damn there mad noodles in here but I think we also had to do that to scratch some out but I can always I can eye test instead I can use some yeah what they call this on uh Sopranos great what do you call it gravy gravy yeah that gravy baby I don't know if they would approve of this particular batch but it be all right all right so it's well Incorporated want to make sure you got flavors on all the noodles well they got four ingredients and there right very simple very simple that's a hell of a Tong choice for you just got to get a sauce about to go Grill some steaks Brown theur Burgers down with the gravy in with the noodles and more gravy Dam spaghetti sauce everywhere wrong wrong uh choice of shirt now it's time to assemble okay so make sure you know can't be short on the protein can't be short on the Protein that's why we here I don't even do that so what cheese we got today Kobe Jack and some sharp cheddar and a little bit of M okay yeah interesting blend the Italians aren't going be feeling that why not what do you say to the Italians that don't believe that cheddar cheese should go in uh spaghetti my guys you got me all wrong they definitely an approve of the sugar definitely not I'm definitely going to put sugar in it every time so we can agree to disagree thought about it on the Fly it's the it's the wine man it's the wine that flowing those creative juices flowing sharp cheddar Moody is cooking right now I ain't doing no shoes for you sharp CH that's what it's all about right here you know what I'm inspired to PO pour another drink go ahead what y'all say it with me guys say it in the comments you deserve it all right now now we're going to finish it off with some kobe jack cheese it's going to give you that nice color so what you saying is Italians can't make spaghetti no not at all you my guys how high can I pile this thing you making a casserole yeah get another lay on top of here get some cheese on top I'm so hungry what you doing I forgot something acting like me now about put you on the time clock no I just can't hand me that Pepper running out the fridge oh D I got to grab that other bottle of wine out the car too said what you the what you making a casserole is nuts you do that and you put some cheese on top of here like that and you know take some of these call your girl she's going to more all right man here we go with the finishing touches I hope this is a winner I think it is so now that once I put my noodles in my meat sauce I'm going to go ahead and grind a little bit of this parmesan I feel like I'm doing this wrong oh there we go there we go look at me man no Store br in the packet oh my man said he got pepperoni got pepperoni underneath the cheese layer get some pep let me get a little taste of that make sure it's make sure it's kosher you know man I'm getting better with this man let me add this to my my husband um resume I ain't playing with y'all this year oh man a whole piece and fell off hey ain't no more little cheese you take that out oh God you good Channel probably we could do a collab man me and Fat Tony making it happen with Fat Tony all right guys the moment of truth is here it's time to taste Rhino's spaghetti entry how you feeling 1 to 10 talk to me about your confidence level I'm not seeing any garnish on here yeah man you know I got to get better I'm getting better each each of these however challenges I'm getting better and better I'm just go I'm just adding to my husband resume man I'm G be good out here man might get nervous now or B you're weirding me out a little bit I will say I will say that the pasta sauce is coated the noodles well okay I didn't use a lot of noodles I can I talk how many Wes have you had cut them off yeah cut me off all right I'm trying to give you some critiques here okay I would have liked to see a little bit more Parn but the the sauce has coated the noodles properly okay now nice out Dente on the noodle I read the Box y'all but no salt on the pasta okay overall a solid if I was at a young lady's house and she brought me that if she threw a little Texas toast on the side little uh cray grape or something i' be happy got you now would you eat it tomorrow probably not okay right there you have it there you have it it's never left over worthy but we can get through the night with it that's all we need first and foremost this is did you toast it no put in microwave though you see how much she think of you that's wild disappointed a two-time champion shouldn't act like that yeah let's see what we got I don't know man better bring it home she so it's a little oily I'm not exactly sure where that's coming from I like the the sausage in there it gives it a little bit more flavor overall it's pretty solid bread was a bad move you still chewing it from 3 minutes yeah yeah was three days yeah it's like a well done steak you me put it on the plate you got to eat it mean all right guys big Moody AKA Fat Tony fat Tony's in the house I'm going to give you on presentation alone you stole the show I mean I got to I mean that's a well done presentation you can see the layers in there guys I don't know if you can get in there pull that cat back yeah there's layers let's see what you got I know I I really I'm pulling for you man cuz you broke out all the stops you got a uniform yeah you got jewelry you got wine let's see if you got flavor though it smells good yeah yeah that's good I mean it's a no- burning let me get in the center make sure you ain't trying to hide something in there that's a bite let me get that uh garlic bread brick from Jamal no I don't want that mix with me I don't want no parts of that what would you have done to enhance I know it's something that could have been there's a couple things that you messed up on but overall you did well did did a good job um all right guys we got Fat Tony here with four buttons unbuttoned we got one of the better baked spaghetties I've had in recent memory including my own and brother you deserve the make it happen cooking championship belt man I've been cook Fat Tony is here I've been cooking this since third grade okay so congratulations man you deserve it I'm just happy to had a belt back it's been a while I've been letting you down you have but we back I've been a little disappointed in I made it happen there it is stay tuned next time let us know in the comments what the next cooking challenge should be let us know if you think rhyo will ever win one I got faith in my guy come on come on come on get in here have you a swig until next time people tune in thank you guys for watching\n"