took me 5 minutes and 34 seconds to figure out the barking sound I kept hearing was the text box coming in haha, love the recipe- excited to try it, thank you!
Idk what I’m doing wrong I’ve attempted this recipe twice (with the cups and teaspoon measurements) and the dough is always too flaky I just wasted 5 cups of flour ://
@@ODKON93you know and I know, but I don’t think it’s generally known, and a comment that this is a wheat noodle from north-central China would be helpful to those new to xian food
Clicked out as soon as she started having attitude about working with the dough while wearing rings. That shouldn’t have made the Final Cut. Take your rings off when cooking, it’s disgusting.
@@cesar.ramon.perez.medero if you’re calling yourself a chef, you should represent food safety at all times. Like I said, her bad attitude is what was most annoying about it.
What bad attitude? She was just pleasantly and casually heading off pissy comments like this one. Maybe make some noodles or have a Snickers bar and you'll calm down 😅
This recipe actually looks a lot easier than I thought it would be. Thanks, I'll make this!
These noodles look absolutely delicious, and Emerald is a really delightful and charming host, I hope she does more recipe videos in the future!
I am going to try this recipe. It looks delicious!
Love this! Welcome to the family. I look forward to seeing you again.
took me 5 minutes and 34 seconds to figure out the barking sound I kept hearing was the text box coming in haha, love the recipe- excited to try it, thank you!
Emerald, you explain and show this fascinating cooking process so well, thank you. I hope to see more videos that you make.
My new favorite Food52 Chef!
Looks SO delish!
Omg looks sooo good (and so fun)! Will definitely be giving this a try
Do you think this dough would do okay being frozen to keep longer?
Or should I make the noodles and free them?
This was great
Damn food 52 got some right baddies over there and I learned how to make noodles, thanks!
Objectively an average-looking woman lol.
Idk what I’m doing wrong I’ve attempted this recipe twice (with the cups and teaspoon measurements) and the dough is always too flaky
I just wasted 5 cups of flour ://
👍👍👍
those are definitely closer to 5 ft long
She needs to explain where in China these noodles come from.
downtown
xi'an, it's in the title🧐
@@ODKON93you know and I know, but I don’t think it’s generally known, and a comment that this is a wheat noodle from north-central China would be helpful to those new to xian food
is there an alternative for gochugaru? I don't think that's typically used in this dish since that's a korean spice.
Theres probably plenty other hand pulled noodle recipes on youtube thats more authentic
Clicked out as soon as she started having attitude about working with the dough while wearing rings. That shouldn’t have made the Final Cut. Take your rings off when cooking, it’s disgusting.
bye!
@@cookiesncream994enjoy your hepatitis 😂
She isn't working on the line of a restaurant. Get a grip.
@@cesar.ramon.perez.medero if you’re calling yourself a chef, you should represent food safety at all times. Like I said, her bad attitude is what was most annoying about it.
What bad attitude? She was just pleasantly and casually heading off pissy comments like this one. Maybe make some noodles or have a Snickers bar and you'll calm down 😅
@mrnigelng
My new favorite Food52 Chef!