lived a few blocks away from the original Momofuku (1st Ave near 9th st). Went about 7-10 days after it first opened and went back many times with David in charge - right there - counter seating. I was working for Food & Wine back then and a few dropped comments to the editorial team blossomed into a Best New Chef award the following year (a year after Wylie D. also in this show). he would have gotten there without that communication path but i've been a big fan since those early days and am proud I was able to get the word out from the start.
@@robertbattle6179 You would hear about Momofuku but people will hype restaurants as good, you will go and it's mediocre. Sushi for example, people will say a restaurant is good because of the freshness of fish. Fresh fish has no flavor, Sushi is about the rice.
Boulud I see, is still very strong. '94 was when I educated myself more ... Daniel was an early leader at this time in the US. His skills, yes. His knack for entertaining, yes. His diplomacy isn't weak still (like today - so many personalities can be weaker;) he's confident and strong and realizes the value of community among chef's new and well established.
@robertwhitten265 what of my statement are you questioning? "Is that even English?" is the response? How can I help "translate" into a language you'd understand?
@@robertwhitten265 Can you not read? I understood all of it and "Daniel" is Daniel Boulud who was introduced in the video. You could have also surmised it from the context of what was written. I'm glad you're here though, you NEED PBS to educate you on some basics. Chef stuff is a little advanced for you though, try Sesame Street lol.
They did, just not in any real detail. The Harvard microbiologists tested it, looking to see which fungi (and their byproducts) were present from what Chang called the "rot" (really, just fermentation). They found two normal/safe things, and nothing unknown or dangerous. Part of that is also looking at the whole process to see if there's conditions at any point that would be cause for concern (checking temps, humidity levels, etc at different stages-grinding, steaming, smoking, drying)-very similar to the safety plans for charcuterie producers (I used to be one) and restaurant kitchens that allow them to do what they do without health inspectors freaking out or customers getting sick/dying. I'm believe Chang & co were reasonably sure it was safe and did the microbial testing just for extra certainty, and play up being less certain for the sake of telling a good story.
I have to say, the frying of Daniel Burns 10:00 was unnecessary, and should have been edited out. Inasmuch as I love "reality TV", this was in "bad taste", and unnecessarily damaging, for it is obvious Daniel Burns should have been spared. PS: never heard of him until now, so, I am not a "buddy" coming to his defense.
I miss Mind of a Chef so much. Please keep uploading these episodes!
Me too. More episodes please
Mee three - more please #moremindofachefs
lived a few blocks away from the original Momofuku (1st Ave near 9th st). Went about 7-10 days after it first opened and went back many times with David in charge - right there - counter seating. I was working for Food & Wine back then and a few dropped comments to the editorial team blossomed into a Best New Chef award the following year (a year after Wylie D. also in this show). he would have gotten there without that communication path but i've been a big fan since those early days and am proud I was able to get the word out from the start.
It's wild how networking and work of mouth/meeting the right people can work. So many greats that I bet are just unacknowledged
Bourdain introduced us to so many amazing chefs.
i hope you knew Dave before this show came out
@@robertbattle6179 You would hear about Momofuku but people will hype restaurants as good, you will go and it's mediocre. Sushi for example, people will say a restaurant is good because of the freshness of fish. Fresh fish has no flavor, Sushi is about the rice.
Another meat glue masterpiece 🤮 no thanks
@@markwilkerson8546 c'mon...open yer brain
As long as these episodes are aired, we will have a little more time with Tony ❤️
Miss ya Anthony Bourdain...
This was a great series
Love this
Boulud I see, is still very strong.
'94 was when I educated myself more ... Daniel was an early leader at this time in the US. His skills, yes. His knack for entertaining, yes. His diplomacy isn't weak still (like today - so many personalities can be weaker;) he's confident and strong and realizes the value of community among chef's new and well established.
Is that even English?
@robertwhitten265 what of my statement are you questioning?
"Is that even English?" is the response?
How can I help "translate" into a language you'd understand?
@@crimsonfancy Dude, what exactly are you trying to say and who is Daniel?
@@robertwhitten265 Chang knows who he is. In fact, he's even in the video we're commenting on.
en.wikipedia.org/wiki/Daniel_Boulud
@@robertwhitten265 Can you not read? I understood all of it and "Daniel" is Daniel Boulud who was introduced in the video. You could have also surmised it from the context of what was written. I'm glad you're here though, you NEED PBS to educate you on some basics. Chef stuff is a little advanced for you though, try Sesame Street lol.
always nice to see TB again
This man is an absolute genius
@PBSFood , please separate out The Mind of a Chef as it's own playlist...
sSeconded. Get an intern on it pronto.
No more bacon, no more pork chop, no more ham?
Dad! Those come from the same animal!
Sure Lisa, a magical animal.
I watch this because I miss Anthony Bourdain.
Same!
2012 well that wasnt that long ago in my mind more than 10 yrs!
"MORIMOTO, RIGHT?"
💀💀💀💀
You do need to love in what you do. Even in the study of bacteria.
I wonder if David is related to the Chang's in Wahiawa, Hawaii??
I truely miss that man.
🎼I like pig butts and I cannot lie, you other brothers can’t deny …🎶
Love this!!! #smaatkids
whats the salt % in the "bushi" *before the koji ferment? Curious and hungry
This guy doesn’t hide his stress well
Kudos to Boulud for putting Chang in his place. Stick to cup noodles hack
The graphics made it difficult to watch.
They never told us why it was safe and how they figured out if it was safe
They did, just not in any real detail. The Harvard microbiologists tested it, looking to see which fungi (and their byproducts) were present from what Chang called the "rot" (really, just fermentation). They found two normal/safe things, and nothing unknown or dangerous. Part of that is also looking at the whole process to see if there's conditions at any point that would be cause for concern (checking temps, humidity levels, etc at different stages-grinding, steaming, smoking, drying)-very similar to the safety plans for charcuterie producers (I used to be one) and restaurant kitchens that allow them to do what they do without health inspectors freaking out or customers getting sick/dying. I'm believe Chang & co were reasonably sure it was safe and did the microbial testing just for extra certainty, and play up being less certain for the sake of telling a good story.
Like #1000!
While David is an amazing talent.
I hope Anthony's daughter gets some of the proceeds😢.
I miss this voice
Who TF is sugar sami or the other indian guy in this video? Please don't answer, nobody cares.
Who did he steal from now after stealing the Taiwanese gua bao and making it his “signature” for years?
All Chefs "Steal" recipes !! lol
I guess the Japanese since ramen isn't Chinese 🙄
@@MarHar-k1d Ramen originates from China.
Other than Bordain, the other commenters sound like the voices on an Iron Chef episode. 🤔
Very helpful great input such personality
Comedian?
You must be kidding.
Sadge 😔
I have to say, the frying of Daniel Burns 10:00 was unnecessary, and should have been edited out. Inasmuch as I love "reality TV", this was in "bad taste", and unnecessarily damaging, for it is obvious Daniel Burns should have been spared. PS: never heard of him until now, so, I am not a "buddy" coming to his defense.
passion and discontent. a winning combination. I highly respect David Chang, but his chow ain't for me. so I'll just get the fk out.
I feel bad for muslims missing out on pork because some fictional book
Am i the only one shocked by the """""""tonkotsu""""""" he made
whatever he is cooking whether korean chinese or japanese just go to authentic restaurants they will taste 10x better 10x cheaper lol
Another overrated chef hyped up by Social Media.
Meat glue Frankenchef 🤮
Haram
LOL fancy beef jerky
wilensky jailhouse bologna. dig in kids