I Tried To Re-Create This Flaming Cheese Wheel Pasta

Ok .

So here we are another episode of eating your feed today .

We're gonna make a flaming wheel of cheesy pasta that Adam has challenged me to recreate .

There's a place called Petite Puri .

You have this wheel of cheese that has the top taken off of it .

Some liquor is lit on fire .

You make a cream sauce , they dump the pasta in , swirl it around and then it's done .

We need to get a wheel of cheese .

I think you can get it on Williams Sonoma for $2500 .

Costco $900 .

Ok .

We're gonna buy a £72 900 dollar wheel of cheese .

The Costco product description says features aged 24 months imported from Italy extravagant , right ?

Ok .

All right .

We're gonna use the cart .

Ok .

Ok .

So here's the package , £80 warning on it .

So this is re tasty producer , extraordinaire eating your feed designated Savior .

I this today I think I'm gonna need a lot of help .

Ok , let's open it .

It's like Christmas .

Who is this a crap brand ?

Typical Parmesan ?

Typical Parmesan .

No , this is good .

This is good stuff .

We got a big wheel of cheese .

The next thing I have to do is chop this a lid off .

Any concerns , just don't hurt yourself .

It's very difficult to cut .

I'd worry about it , slipping and chopping my finger off .

Yeah , that's my biggest concern for this day .

Three of the cheese adventure .

There are some very specific tools that are typically used for cutting one of these open .

Instead we got a bunch of other tools .

This is more of like a sandwich , spread knife , oyster .

Shucker butter knife , hammer to kind of try , you know , and we got cut safe gloves .

Where do you start ?

I'm gonna go to this little serrated blade and just try to score .

Is it gonna take hours ?

Just this alone ?

Oh , we've struck cheese .

Hm .

That smells good .

Let's just try doing the oyster and then just kind of oh God like Leonardo da Vinci cheese break .

Oh , this cheese is so good .

Oh , the smell is like a smell explosion .

We're just gonna have to pop the rim off this bad boy .

All right .

So we got that .

Now , look , I'm Jesus also kind of like a toilet seat .

That's OK though .

Yeah .

Now it's a matter of just uh cleaning it up .

Look at this so pure .

Yeah , we have taken out all the top layer and start forming the bowl .

Adam stop eating cheese like we're good to go .

We're ready to start making cheese here .

I want to do a test run .

Before I have any pasta .

How much cognac do you think I should use ?

Let's do a quarter cup .

Just a quarter .

No , half a cup , half a cup .

That seems like a good amount .

Why is cognac good for flambe ?

It has a higher alcohol percentage .

Kind of has a , like , mild , sweet flavor .

So , I have my blue toch .

Have you done before ?

No , never .

Is that on fire ?

No .

Oh , it's on fire .

Is it ?

Ya ?

It's gone .

Do you wanna kind of wear around it ?

So , like it soaking a wheel of cheese with fire right now , Adam ?

Ok .

So there , it's kind of on fire .

I , I want to scoop it out .

I'm nervous that we're ruining the cheese .

Can you see the flame ?

This is a whole lot .

Do , do you wanna , do you wanna extinguish it ?

Yeah .

I'm just gonna put this on top to extinguish it .

Ok .

It smells like a , a cheesy alcoholic concoction .

Uh , we can use it for later .

Yeah .

Tastes so bad .

Oh , all right .

So I'm gonna scrape up a little bit of this cheese attempt to so little by little .

Yeah .

Now I'm just going to , oh , yeah .

Spread the cheese around .

Oh .

Oh , man .

It's just like salty alcohol .

More cheese and less brandy .

I wanna carve out the bowl so that it's shallower and that way the alcohol can all be on fire at once .

Ok .

One tablespoon .

Is it too little ?

Two tablespoons ?

So I'm weighing out my pasta because I want to do the same amount every time .

So this time I'm gonna scrape up a little bit more cheese .

I've ignite it .

We , it in now .

Is it extinguish ?

Looks like it is .

The pasta is hot .

Yeah .

Ok .

I'm gonna keep going with my pasta here .

Ok .

That looks kind of gnarly at the moment .

I think I had too much cheese or I'm gonna take it out .

It's just alcoholic pasta .

Should I pan fry it and see what's gonna happen ?

Like once we completely cook off the alcohol .

Look at that creamy glisten .

Mm .

Basically .

Perfect .

Ray did it .

So I think you can get to this right .

Maybe you wanna back longer time before you're adding in A P OK .

This is what's gonna happen .

Cook the pasta .

Then we toss it in a pan with butter .

Is that too much butter ?

No , there's not that such a thing .

That's what I like to hear and a little bit of starchy water .

Get that to like a good state , you know , and like westerns how there's always a bartender who's wiping down a mug behind the bar .

I'll start heating the cognac two tablespoons get it hot before it's ignited .

Ok .

There it's on fire .

Gonna pour it out in .

Yeah .

Yeah .

You see that you can see the singe parts .

All right pasta goes in there , mix it around a couple of times , put it in my eating bowl , pepper .

It's good .

Yeah , it's actually really tasty .

Oh , it's still a little boozy though .

Time for the best version yet .

I made the bowl a little shallower .

Hopefully that will help keep the plum bay alive this time .

I think we're going to go with three tablespoons of cognac .

I'm gonna pour it over my spoon .

Oh , yeah .

Look at that .

Is it more alive this time ?

So , I think keeping the cognac moving around is important to making sure all the alcohol burns off because when it pulls some of the alcohol's trap .

Ok .

Yeah , it smells good .

I think the cheese actually had more opportunity to Flom bay .

Oh yeah .

Look at that .

Just needs a little salt actually .

How do I that up ?

Ok .

We're at the final attempt now that's why I'm wearing a hat .

We're gonna make a cream sauce this time .

It's also how they do it in the video that we're referencing .

So here's some minced shallot grated garlic , add some cream in it .

Oh yeah .

This will come together so that it's a little bit more flavorful and for the cheese to have a little bit more to grab onto in the video , he actually adds a little bit of Parmesan to his sauce .

So we're going to do that as well .

I'm gonna do some light scraping of the wheel here to get some more cheese crumbs .

I think I my chunks were too big .

Four tablespoons for this portion and then once people get up here and we're ready to do the flo bang , we're gonna turn the lights down a little bit so that you could see the flames a little better .

Who ?

That's too much .

Ok .

The lights are down .

Sauce is nice .

People are coming .

Ok .

Stand back , everybody .

Oh yeah , you tell me .

Hey , yeah , cheesy pasta .

What do you guys think ?

It looks crazy in the dark ?

Ok , so now it's going in there and yes , that's all together .

Sounds like mouth .

Sounds everybody silent .

Ok , I got the thumbs up .

So here comes .

Ok , there's a cheesy pasta made in a flaming wheel of cheese .

Is it really good ?

All right , I gotta find out the first time that you dump a bunch of liquor into a $900 wheel of cheese .

It just kind of sits there .

Uh , it's a pretty dark moment .

It's , it's a long way back up from there .

You can definitely achieve the same thing without actually doing it in a wheel of cheese .

But come on wheel of cheese .

That's on fire .

A little spoon action pasta goes in there pretty fun .

And , uh , I think it tastes pretty good .

We figured out how to make this thing .

Now , I have a lot of cheese to share with everybody .

Should we save the bull so that we can make more ?

You wanna see more , right ?

All right , let's do it .

Oh , yes .