Hey guys, I worked many years as a pizza chef in Italian restaurants, and I just wanted to make a small suggestion. In many of those places, I'd make a daily foccaccia, and we would make croutons/breadcrumbs with the leftover stale bread. It's nice to be able to say that those ingredients are made in-house. Foccaccia is such an easy thing to make, and it doesn't take too much time, and it's something else to put on the menu! I'm even happy to give you guys a recipe and step-by-step for free if you're interested.
Anyway, it's just a suggestion, you guys are doing great already, and I'm absolutely certain that those croutons taste fantastic the way you're already doing them! Good luck in the future!
@adikarya7755
What havenāt you shown us on ur menu
@mike_deity
He said,"Plug me in." Spiro is locked in on this Solutly
@bigt5492
Iāve burnt myself so many damn times on those French door ovens. We had one in a really tight space behind a prep counter. Worst spot. Someone would open while I was prepping and I would sweat my ass off and if I moved backwards burn myself
@jeffcampbell1963
Video of croutons, simple yet satisfying to watch.
@ChefDeCuisine_Bubba
Honestly gotta say, one thing i never actually made
@guillaumest-jacques5935
That looks good, i usully put dry italian seasonning on mine, im gonna try your way next time, keep it up guys great videos!
@LukeNasti
Am I wrong for being disturbed by the plastic cutting board? I would have assumed wood to avoid micro plastic
@Elias-fl3tn
Well that belly is overflowing, maybe think about the food your eating, maybe exercise, maybe for your kids? No offence, but ur a good Guy. @steveatvivaldi
@justinx590
Where can I purchase a āconvention ovenā. That sounds awesome.
@Mungobohne1
par cooked baguette is way cheaper too
@matthieuboulianne678
I always do my own croutons with leftover bread. Rosemary instead of parsley. Always in the air fryer. 15 minutes is perfection. Nothing beats it
@Ray-er6pe
Are these guys brothers?
@randylayhee3018
For some reason when spiro talks I feel like heās giving away secrets reluctantly, like he doesnāt want to share the secret but he knows itās too good to keep to himself
@erickeenan7562
Wait…we were always told that leftover table bread was made into croutons.
@SpiderFunk-e1o
As a Chef for 17 years , i Love the fact that they didn't just Plop the HOT pans on the counter without wooden sticks until it cools so that it doesn't worp the metal and Eventually POPS From cooling back down with croutons flying everywhere šš
@Morganthir
Spiro is like Joe Cool to me
@Americathestupid
Convention oven. Supposebly those are pretty good.
@Americathestupid
Convention oven. Supposebly those are pretty good.
@Americathestupid
Spiro has got to be one of the greekest names ever.
@Darx1deFX
FROZEN BREAD!?!?!?!?!? /s
@kixb4632
Jeez this whole time i thought your name was Steve Vivaldi
@figenschau87
Not to be a know it all. But you should really change your cutting board. The amount of micro plastics coming of that thing is scary
@jameshay4589
I see you went to the Ramsay school of Olive oil
@PedroHenrique-cg1rh
I Just love watching these
@AndjelkoDobranic
You guys are professionls and I knkw that but souldn't you be using wooden cutting board? Plastic ones leave microplastic in the food.
@KalebStorm
Hes a fluffer. He doesnt squeeze them. He fluffs them.
Comments
Hey guys, I worked many years as a pizza chef in Italian restaurants, and I just wanted to make a small suggestion. In many of those places, I'd make a daily foccaccia, and we would make croutons/breadcrumbs with the leftover stale bread. It's nice to be able to say that those ingredients are made in-house. Foccaccia is such an easy thing to make, and it doesn't take too much time, and it's something else to put on the menu! I'm even happy to give you guys a recipe and step-by-step for free if you're interested.
Anyway, it's just a suggestion, you guys are doing great already, and I'm absolutely certain that those croutons taste fantastic the way you're already doing them! Good luck in the future!
What havenāt you shown us on ur menu
He said,"Plug me in." Spiro is locked in on this
Solutly
Iāve burnt myself so many damn times on those French door ovens. We had one in a really tight space behind a prep counter. Worst spot. Someone would open while I was prepping and I would sweat my ass off and if I moved backwards burn myself
Video of croutons, simple yet satisfying to watch.
Honestly gotta say, one thing i never actually made
That looks good, i usully put dry italian seasonning on mine, im gonna try your way next time, keep it up guys great videos!
Am I wrong for being disturbed by the plastic cutting board? I would have assumed wood to avoid micro plastic
Well that belly is overflowing, maybe think about the food your eating, maybe exercise, maybe for your kids? No offence, but ur a good Guy. @steveatvivaldi
Where can I purchase a āconvention ovenā. That sounds awesome.
par cooked baguette is way cheaper too
I always do my own croutons with leftover bread. Rosemary instead of parsley. Always in the air fryer. 15 minutes is perfection. Nothing beats it
Are these guys brothers?
For some reason when spiro talks I feel like heās giving away secrets reluctantly, like he doesnāt want to share the secret but he knows itās too good to keep to himself
Wait…we were always told that leftover table bread was made into croutons.
As a Chef for 17 years , i Love the fact that they didn't just Plop the HOT pans on the counter without wooden sticks until it cools so that it doesn't worp the metal and Eventually POPS From cooling back down with croutons flying everywhere šš
Spiro is like Joe Cool to me
Convention oven.
Supposebly those are pretty good.
Convention oven.
Supposebly those are pretty good.
Spiro has got to be one of the greekest names ever.
FROZEN BREAD!?!?!?!?!? /s
Jeez this whole time i thought your name was Steve Vivaldi
Not to be a know it all. But you should really change your cutting board. The amount of micro plastics coming of that thing is scary
I see you went to the Ramsay school of Olive oil
I Just love watching these
You guys are professionls and I knkw that but souldn't you be using wooden cutting board? Plastic ones leave microplastic in the food.
Hes a fluffer. He doesnt squeeze them. He fluffs them.