I love these hosts and this series and I'm certain this ramen is delicious but @8:35 Brent Young says typical ramen is all about the accoutrement but what makes this ramen "different and exceptional" is the broth. Not sure where he gets his typical ramen but actually the broth is always supposed to be the most important part of good ramen. Shops that place a premium on the broth are not hard to find...especially in NYC.
ye reacted to the same thing dude. Just shows he doesn`t know his ramen stuff, broth is the star, just like the rice on sushi. with out neither its nothing.
I surprised pork broth isn't more common here even though we have chicken and beef. It's a common thing in asian culture and several immigrant families make their own at home. Though I haven't exactly seen it a whole lot in popular noodle dishes such as ramen and pho. It's a really good, sweet broth and definitely should be implemented more often.
I just want to say thank you guys for putting out great content. I feel as if food is one of the greatest binding elements in a society. Being able to sample one's culture or to just be introduced to members of another culture through a good meal is a wonderful thing. Many of the places you display here are on my bucket list to visit before I die. Thanks.
I legit save my porkchop bones for my personal ramen. All it costs is 1 plastic sandwich bag. Use the hard ends of cheese skin, don't drain the can if the mushrooms are subpar tin bois and I recommend shock/chilling the noodles into your serving bowls with whatever dressing (soy, vinegar, parsley, sesame chili oil *cant be heated!*). A handful of cubes or less will get the noodles to firm up, coated with the dressing as you mix and cool the meal to eating temperature. If you overstep and make your food cold, a scoop of the stock should balance things out. When you get used to how common, easy, and refreshing a good bowl of noodles and soup really can be-- you just have to recreate things.
It’s always good to add something new once in a while. Sure this ramen isn’t your average egg, chashu, leeks type of ramen but that’s what makes food good. The creativity of these chefs.
This is very nice to see. In Japan I often am saddened by people who waste fish bones, skin, heads, and guts. I often want to tell many people how there are many more edible/ useful parts in each animal than just the meats.
You guys really know where to go in town, & to know the right people as well. I love ramen noodles & now I know what to do with all them bones.. We, it all turn out great, just watching you guys how you ate that ramen made my mouth water.... Thank you for another great video....
Many curing processes uses some form of bacteria to preserve the flavour and texture of meats, like smoking, curing, etc, so curing pork bones with the same procedure makes sense, if it deepens the flavour of the resulting broth used for ramen. Of course that's just my understanding from observation of other cooking channels, because who can ignore mouthwatering food you'd chew your monitor off?
Re: around 3:50, When skimming the foam and other scum off of broth, don't use a ladle. Use one of those Asian broth skimming tools that they sell at the Japanese market. It looks like one of those food frying "spiders", but with an ultra fine steel mesh. It makes skimming the broth way less labor intensive. Seriously, if you're running a ramen shop, and you're not using one of those tools, you're wasting so much time unnecessarily. This is the tool I'm talking about: From Amazon: a.co/d/58Uv8ov
Anytime I see a video where they are making ramen I get so pissed of where I live and the fact that there isn't any ramen being made here...35 Chinese buffets and a ton of Mexican joints, but no RAMEN!!!!
Try on an inspired weekend to create it yourself - affordable ingredients heaps of how to's on you tube - straightforward albeit lengthy process. Checkout Alex french guy cooking or any other tutorials/recipes. Even if you only make the broth to start with and buy the noodles. Freezes well....
@@HKim0072 well..... if there's "no ramen shop anywhere around here", i'm sure he can get away with bumping up a few couple dollars beyond what's considered "reasonable".
I have seen mother pigs at the auction crying tears and weeping for their offspring taken from them. They cry real tears and suffer intensely in putrid filthy pens waiting to be herded down the aisle with electric shock prods to the slaughter process. Please please don't eat animals. It is unbearable suffering. Please reconsider your diet and eat vegan plant based foods. There are hundreds of excellent recipes for vegans. Please try some. Thank you
Vee K. - I love animals but can’t ever become vegan. I’m allergic to wheat, soy, corn, and coconut oil. Not everyone can be vegan. So please stop pushing your personal food agenda on people. If you’re so disturbed by the agricultural industry, then you should do something about it through advocating for more humane practices or for better regulation. Going on TH-cam to make these comments isn’t really going to do very much.
MISTER Pigs have tear ducts. They cry and get crusty eyes. They also scream and howl when separated from their young or pen group. They're also very intelligent. Just because you eat an animal, there's no reason to lie to yourself about its attributes. Eat the pork, but know that you are eating an intelligent and feeling being.
Same with me. Every time I make Pho broth, I would just throw the beef bones straight into the pot instead of blanching them first. Same with my chicken bones.
More and more, I end up watching these videos marveling out loud, "Y'all are some butchers for real." And I am never more convinced that y'all are some butchers for real, than when I see you gleefully eating some slightly bizarre, cold meat or meat byproduct! 😂
I go to a weekly auction where hundreds of animals come through. I visit them in the pens. I have seen pigs cry tears laughing their faces covered in tears for having their babies taken from them. They lie in filth in a small pen waiting to be herded to die crying. Please please don't eat animals. Please.
Bones make the best broth. We can have: -Pork bones stock with carrots, onions, radishes, serve with macaroni. -Chicken bones stock with white cabbages, spring onions for garnish. -Beef bones make the hearty soup with instant noodles, plain but still delish.
I'm Mexican and i really appreciate the small toned of Mexican food in this. In my area they try to make ramen in s Mexicans style and it never goes well, they just add tomato, onion and Chile (jalapenos or etc) and it doesn't fit. This with the chicharrón looks good.
When he says someone has to skim the scum from the jous for 30 to 40 min that's perhaps the most essential but underrated part of making any wonderful stock.
"We want all that muck and slime" Alright now someone sits here for half an hour to skim off all the impurities. Not criticizing, just thought it was kinda funny.
They are not skimming the "muck and slime" away, they are skimming the hemoglobin and myoglobin away. The "muck and slime" he references adds to the flavor profile, not to the impurities. Take note that he specifically mentions that they do NOT par-boil and then discard the water after the first few minutes like nearly every other ramen chef.
@@swaybelly3212 hmmm, i think the reason why every other ramen shop par-boils is to remove the blood, so if he wants to stick the funk to the bones, he should roast them first.
" is to remove the blood " I LITERALLY stated such when I posted "they are skimming the hemoglobin and myoglobin away", and roasting them would dramatically change the flavor profile.
I was looking for a pork stock and can't find it. I was just looking to make a lazy ramen. Is there no market for pork stock; they can't make a good one; or it doesn't lost?
For anyone confused at 4:50: he says "What's up with yogurt going on a bao?" A Bao is a Chinese word for bun. I thought he said bowel for a second in his American accent
Dude im not a fan or raman but that really does look nice. Plus iv bin a cook for 10 years now an havr taken big notes for my menu thank you guys keep up the great work
I dont trust restaurants that sell “fusion” cuisine; such as sushi/ramen/hawaiin food being served at 1 place. but i respect the effort he put into making that kick-ass ramen and would love to try it. keep up the great work!
Taste the "impurities" with garlic or ginger. They are not impure. Its simply denatured proteins, which have a lot of flavor. The only reason to skim is to make a consume. It is not muck and history will prove you wrong. If you like fat or collagen, or a lamb or duck or venison flavor; you are in the dust bin of history if you get rid of all that rich flavor.
This is one of my favorite ramen videos. I recreated the tonkotsu broth and it was good but I honestly think the bay leaf and carrots threw off the flavor. Turned it from a very authentic tasting Japanese Tonkotsu broth to a kind of standard western style stock.
here in the philippines we love pork bones because bones have the best tasting meat of all even if u don't get enough meat onto it it's still the best for me tbh specially the marrow
Can you come by my place and tell this to the local grocery stores? I'm sick of having to drive all the way across town just to get some to put in my soup stocks!! XP
Tampa. Of course. We're underrated down here. There's more genius, more creativity, more resourcefulness than can be imagined. It must be experienced.:)
@Joe H *Pretty sure he meant kooks.* Acheron, Assück, Atheist, Death, Deicide, Hate Eternal, Monstrosity, Morbid Angel, and Nocturnus all sprung out of a population of 350,000.
i thought the butternut squash was a block of cheese
Mee too . . Lol
I saw your comment before I the butternut squash but it does look like cheese 😃
@@nothingbutfunstuff8506 Me three...
Damian Rhea me four...
yeah, I got excited lol
That Chef seems like the most likeable guy ever
He understands where flavour comes from.
Cause his parents were born in Canada...
@@nopeakingyoungblood4696 Nee.
r3toun hipster!
He seems like a low key Mr Steal your girl!!! Definitely not showing the old lady this video 😂
“I like to bake pies”
Is just the cutest thing
I agree that was adorable did you see his smile at the end. Lol he loves it
I love these hosts and this series and I'm certain this ramen is delicious but @8:35 Brent Young says typical ramen is all about the accoutrement but what makes this ramen "different and exceptional" is the broth. Not sure where he gets his typical ramen but actually the broth is always supposed to be the most important part of good ramen. Shops that place a premium on the broth are not hard to find...especially in NYC.
Tosh T He doesn't know great ramen
ye reacted to the same thing dude. Just shows he doesn`t know his ramen stuff, broth is the star, just like the rice on sushi. with out neither its nothing.
Indeed.
Ramen comes from the word La Mien, which literally means noodles. So guess what, ramen should be mostly about noodles, not broth or garnish.
. And you point beeing? a pack of shitty noodles can be lifted by awesome broth, but shitty broth will destroy a awesome bowl noodles everytime.
The fact that he took the time to make them a pie that said eater was awesome.
I really really love his appreciation for the dishes. He's so lenient with the meat! I love it! Few chefs will do that.
I surprised pork broth isn't more common here even though we have chicken and beef. It's a common thing in asian culture and several immigrant families make their own at home. Though I haven't exactly seen it a whole lot in popular noodle dishes such as ramen and pho. It's a really good, sweet broth and definitely should be implemented more often.
How would I make this from pork neck bones at home. I love Ramen!
This is cool. More chefs should do this, showing appreciation to their suppliers that help them succeed.
I just want to say thank you guys for putting out great content. I feel as if food is one of the greatest binding elements in a society. Being able to sample one's culture or to just be introduced to members of another culture through a good meal is a wonderful thing. Many of the places you display here are on my bucket list to visit before I die. Thanks.
I legit save my porkchop bones for my personal ramen. All it costs is 1 plastic sandwich bag. Use the hard ends of cheese skin, don't drain the can if the mushrooms are subpar tin bois and I recommend shock/chilling the noodles into your serving bowls with whatever dressing (soy, vinegar, parsley, sesame chili oil *cant be heated!*). A handful of cubes or less will get the noodles to firm up, coated with the dressing as you mix and cool the meal to eating temperature. If you overstep and make your food cold, a scoop of the stock should balance things out.
When you get used to how common, easy, and refreshing a good bowl of noodles and soup really can be-- you just have to recreate things.
It’s always good to add something new once in a while. Sure this ramen isn’t your average egg, chashu, leeks type of ramen but that’s what makes food good. The creativity of these chefs.
This is very nice to see. In Japan I often am saddened by people who waste fish bones, skin, heads, and guts. I often want to tell many people how there are many more edible/ useful parts in each animal than just the meats.
Good content, and the hosts know what they’re talking about without sounding pretentious👌🏾
They know about their pork but not about their ramen.
@@mandalamonday9551 and all that platonic malliard reactions
@@ermonski quintessential
@@KinkyLettuce the crunch was concussive
@@KinkyLettuce the crunch was concussive
You guys really know where to go in town, & to know the right people as well. I love ramen noodles & now I know what to do with all them bones.. We, it all turn out great, just watching you guys how you ate that ramen made my mouth water.... Thank you for another great video....
i subscribed to your channel for these two guys. and their straight-up, adult conversations.
Love this new series, hosts are awesome!
what??? put the call out to all the filipinos and they'll pick up as many pork bones as they can. that's the real.
Over here it's Haitian ladies
I use pork bones all the time. It’s tough finding pork bouillon in a conventional store, I have to go to the Asian stores for pork stock etc..
My haitian family would love to take all those pork bones you got available. Lol
Many curing processes uses some form of bacteria to preserve the flavour and texture of meats, like smoking, curing, etc, so curing pork bones with the same procedure makes sense, if it deepens the flavour of the resulting broth used for ramen. Of course that's just my understanding from observation of other cooking channels, because who can ignore mouthwatering food you'd chew your monitor off?
I love using pork bones when I make a pot of beans. Gives a great flavor
Re: around 3:50, When skimming the foam and other scum off of broth, don't use a ladle. Use one of those Asian broth skimming tools that they sell at the Japanese market. It looks like one of those food frying "spiders", but with an ultra fine steel mesh. It makes skimming the broth way less labor intensive. Seriously, if you're running a ramen shop, and you're not using one of those tools, you're wasting so much time unnecessarily.
This is the tool I'm talking about:
From Amazon: a.co/d/58Uv8ov
Anytime I see a video where they are making ramen I get so pissed of where I live and the fact that there isn't any ramen being made here...35 Chinese buffets and a ton of Mexican joints, but no RAMEN!!!!
Open a ramen shop!
Try on an inspired weekend to create it yourself - affordable ingredients heaps of how to's on you tube - straightforward albeit lengthy process. Checkout Alex french guy cooking or any other tutorials/recipes. Even if you only make the broth to start with and buy the noodles. Freezes well....
It’s a tough business since ramen isn’t very expensive. You need a lot of turn to be profitable.
we dont even get any chinese restaurants here ;-;
@@HKim0072 well..... if there's "no ramen shop anywhere around here", i'm sure he can get away with bumping up a few couple dollars beyond what's considered "reasonable".
As far i know, the quality and the distinctive of the water is also very important
They had me at PIE and LARD.
Everything else is just extra
Love these Eater guys! Not sure if they are good actors or wot....but they sure damn feel sincere and down to earth! Wonderful videos!!!!!
Apparently, you guys have not been to Southeast Texas, Southwest Louisiana, pork bones as a main meal are a staple! Cheers!
@~ 2:39 lmao the guy in the background has this 'wtf are they doing?' Look on his face and I love it.
when you are talking about a "mother braise" or 老卤, that's when i know that this chef knows their asian cooking, good job!
I have seen mother pigs at the auction crying tears and weeping for their offspring taken from them. They cry real tears and suffer intensely in putrid filthy pens waiting to be herded down the aisle with electric shock prods to the slaughter process. Please please don't eat animals. It is unbearable suffering. Please reconsider your diet and eat vegan plant based foods. There are hundreds of excellent recipes for vegans. Please try some. Thank you
Vee K. - I love animals but can’t ever become vegan. I’m allergic to wheat, soy, corn, and coconut oil. Not everyone can be vegan. So please stop pushing your personal food agenda on people.
If you’re so disturbed by the agricultural industry, then you should do something about it through advocating for more humane practices or for better regulation. Going on TH-cam to make these comments isn’t really going to do very much.
umiluv , agreed! I'm alive because of animal based foods.
Vee K. Pigs are physicaly not able to cry
MISTER Pigs have tear ducts. They cry and get crusty eyes. They also scream and howl when separated from their young or pen group. They're also very intelligent. Just because you eat an animal, there's no reason to lie to yourself about its attributes. Eat the pork, but know that you are eating an intelligent and feeling being.
Okay so I loved hearing that random crackling during presentation, and I just LOVE ramen.
What are the dry Aromatics,
This looks sooooooooooooo good.
Best series on Eater...hands down
I’m really enjoying this new series! Keep it up!
I need to go here. Looks so good, and effort put into making it makes it worth it.
bring these boys backkk pleaseee
Same with me. Every time I make Pho broth, I would just throw the beef bones straight into the pot instead of blanching them first. Same with my chicken bones.
These two need their own show.
By far my favorite episode thus far!
More and more, I end up watching these videos marveling out loud, "Y'all are some butchers for real." And I am never more convinced that y'all are some butchers for real, than when I see you gleefully eating some slightly bizarre, cold meat or meat byproduct! 😂
I once was in business with a roommate. Let’s just say we don’t have a popular TH-cam show.
Episode 3 PRIME TIME! What’s up NOTIFICATION SQUAD!!!
I go to a weekly auction where hundreds of animals come through. I visit them in the pens. I have seen pigs cry tears laughing their faces covered in tears for having their babies taken from them. They lie in filth in a small pen waiting to be herded to die crying. Please please don't eat animals. Please.
2:41 Zoom in on the reaction that guy in the back makes, and you can see that "wtf are you guys on" face.
this was chillest episode i swear
Bones make the best broth. We can have:
-Pork bones stock with carrots, onions, radishes, serve with macaroni.
-Chicken bones stock with white cabbages, spring onions for garnish.
-Beef bones make the hearty soup with instant noodles, plain but still delish.
Who ever is bleeping the “bad words” you missed several of them.😂. Food looks amazing.
I must of seen this vid about half a dozen times and each time I thought, shovel method is the best method
Why y'all volume so soft tho (but amazing content)
we make boil up regularly its a maori dish from new zealand... love it. pork bones water cress potatoes dough boys boiled together. easy and delish.
Really liked this chef! Gotta try this place next time I'm in NYC
At first glance of the thumbnail, I thought it was about Sonic....
That 🥧 was over the hill victory moment. 💯👍🏼
I'm dying inside. Looks like an amazing place.
You should defenetly check out the eastern Europe dish called piftie or racitura. Great use of pork bones,skin and legs.
I'm headed to the butcher shop now. Can't wait to make some pork bone broth.
I'm Mexican and i really appreciate the small toned of Mexican food in this. In my area they try to make ramen in s Mexicans style and it never goes well, they just add tomato, onion and Chile (jalapenos or etc) and it doesn't fit. This with the chicharrón looks good.
When he says someone has to skim the scum from the jous for 30 to 40 min that's perhaps the most essential but underrated part of making any wonderful stock.
your first 2 guests so far are really cool dudes
"We want all that muck and slime" Alright now someone sits here for half an hour to skim off all the impurities. Not criticizing, just thought it was kinda funny.
They are not skimming the "muck and slime" away, they are skimming the hemoglobin and myoglobin away. The "muck and slime" he references adds to the flavor profile, not to the impurities. Take note that he specifically mentions that they do NOT par-boil and then discard the water after the first few minutes like nearly every other ramen chef.
@@swaybelly3212 hmmm, i think the reason why every other ramen shop par-boils is to remove the blood, so if he wants to stick the funk to the bones, he should roast them first.
" is to remove the blood "
I LITERALLY stated such when I posted "they are skimming the hemoglobin and myoglobin away", and roasting them would dramatically change the flavor profile.
@@swaybelly3212 what's the point of standing there skiming it off?
Taste and aesthetics...
Can someone PLEASE tell me what chef jacket that is, it’s dope.
豚骨は世界へ。 Tonkotsu(pork bone, soul of Fukuoka prefecture ,Japan) spread around the world.
Ben Turley really knows know how to connect with people
that dude in the back be thinking "wtf are ya'll talking bout!"
yeah you damn fools betta recognize the machine that's me that does all the real work around here!
I was looking for a pork stock and can't find it. I was just looking to make a lazy ramen. Is there no market for pork stock; they can't make a good one; or it doesn't lost?
Knuckle and Tail could def be the name of some hipster restaurant in portland
For anyone confused at 4:50: he says "What's up with yogurt going on a bao?"
A Bao is a Chinese word for bun. I thought he said bowel for a second in his American accent
The guy is a character. The ramen seems so delicious it made me want to have some so bad...
Used to get pork skins and bones here for 10 cents a lb. Good ol days.
Dude im not a fan or raman but that really does look nice. Plus iv bin a cook for 10 years now an havr taken big notes for my menu thank you guys keep up the great work
I do a really great uncured sausage and apple pie with a cheddar cheese crumble atop it. SOOOO GOOD.
I dont trust restaurants that sell “fusion” cuisine; such as sushi/ramen/hawaiin food being served at 1 place. but i respect the effort he put into making that kick-ass ramen and would love to try it. keep up the great work!
Taste the "impurities" with garlic or ginger. They are not impure. Its simply denatured proteins, which have a lot of flavor. The only reason to skim is to make a consume. It is not muck and history will prove you wrong. If you like fat or collagen, or a lamb or duck or venison flavor; you are in the dust bin of history if you get rid of all that rich flavor.
How do I make this at home using pork neck bones?
When is meat show comming back ?
Mikołaj Kania I’ve heard it’s gone
that's a bad news :(
Mikołaj Kania i miss his funky, evocative Maillard reactions.
me too :(
also his dark, rich, dark mahogany, platonic ideal concept of food
I just want to eat at all these restaurants!
This chef can do it all including baking.
This dude got out of Tampa and has an actual personality. Well done sir.
That ramen with chicharrón looked amazing
Im only here because i know for a fact... At some point his mustace is gonna take on a life of its own... And i wanna be front row.
OMG, someone tell me what wood the chashu was smoked with! I have to try that for my Tonkotsu!!!
This is one of my favorite ramen videos. I recreated the tonkotsu broth and it was good but I honestly think the bay leaf and carrots threw off the flavor. Turned it from a very authentic tasting Japanese Tonkotsu broth to a kind of standard western style stock.
OMG, what a great episode.
Deliciousness in a bowl
wonder what a bowl of this commands price wise...just curious?
Whats the back ground music at the last couple of minutes?
here in the philippines we love pork bones because bones have the best tasting meat of all even if u don't get enough meat onto it it's still the best for me tbh specially the marrow
How can we get the recipe?
anyone else watching this while eating canned tuna on rice?
Can you come by my place and tell this to the local grocery stores? I'm sick of having to drive all the way across town just to get some to put in my soup stocks!! XP
You need menma(dried bamboo) in that Ramen. Can't imagine it without it!
how do you take care of your stock not to become spoiled?
I AM SALIVATING THROUGH MY PC SCREEN
Chef is right, same Vietnamese Pho uses beef bones with all the “slime”. Japanese ramen is amazing as well.
pork bones are not bought that frequently? damn it differs here in asia
Yo! What's the name of the instrumental in the binging?
We do consume porks bones in our country. So I feel weird I show the title. I got new knowledge 😍😍
Pork bones rock for stock, I use neckbones all the time
This pork bones and feet boiled for hours and then gelly made out of it smells very much like a dish from Eastern Europe. We make this very often
When I get 5 lbs of any bone I'll make a stock, reduce and freeze it for a sauce or soup.
What a nice guy
Dat chunk of pork belly.
I wish I knew what wood they smoked it with!
i love how they describe something with the work fuck.
I use pork bones,chicken bones, beef bones,lamb bones and real bones. in my sauce for my lasagna it adds so much flavor.
Gerard Hernandez real bones ?
@@MultiGreatNinja yes real bones
Real bones as in human bones??
Tampa. Of course. We're underrated down here. There's more genius, more creativity, more resourcefulness than can be imagined. It must be experienced.:)
Jason Bean Tampa got good food, went to a Venezuelan food truck called “la peloteta” it’s a legit arepas spot
yeah its also got more kooks than you could ever imagine too
@Joe H
*Pretty sure he meant kooks.* Acheron, Assück, Atheist, Death, Deicide, Hate Eternal, Monstrosity, Morbid Angel, and Nocturnus all sprung out of a population of 350,000.