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 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.
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 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.
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?
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.
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".
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.
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.
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! 😂
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.
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
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.
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.
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!
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.
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'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.
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
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
"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.
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.
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 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
The fact that he took the time to make them a pie that said eater was awesome.
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!
I really really love his appreciation for the dishes. He's so lenient with the meat! I love it! Few chefs will do that.
This is cool. More chefs should do this, showing appreciation to their suppliers that help them succeed.
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.
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 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.
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.
i subscribed to your channel for these two guys. and their straight-up, adult conversations.
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....
Love this new series, hosts are awesome!
Okay so I loved hearing that random crackling during presentation, and I just LOVE ramen.
@~ 2:39 lmao the guy in the background has this 'wtf are they doing?' Look on his face and I love it.
I love using pork bones when I make a pot of beans. Gives a great flavor
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!!!!!
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?
Apparently, you guys have not been to Southeast Texas, Southwest Louisiana, pork bones as a main meal are a staple! Cheers!
I’m really enjoying this new series! Keep it up!
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.
I need to go here. Looks so good, and effort put into making it makes it worth it.
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
I must of seen this vid about half a dozen times and each time I thought, shovel method is the best method
By far my favorite episode thus far!
Best series on Eater...hands down
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
That 🥧 was over the hill victory moment. 💯👍🏼
Who ever is bleeping the “bad words” you missed several of them.😂. Food looks amazing.
What are the dry Aromatics,
This looks sooooooooooooo good.
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.
I once was in business with a roommate. Let’s just say we don’t have a popular TH-cam show.
I'm headed to the butcher shop now. Can't wait to make some pork bone broth.
I'm dying inside. Looks like an amazing place.
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.
Really liked this chef! Gotta try this place next time I'm in NYC
this was chillest episode i swear
At first glance of the thumbnail, I thought it was about Sonic....
your first 2 guests so far are really cool dudes
bring these boys backkk pleaseee
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! 😂
These two need their own show.
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.
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.
Knuckle and Tail could def be the name of some hipster restaurant in portland
The guy is a character. The ramen seems so delicious it made me want to have some so bad...
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
Ben Turley really knows know how to connect with people
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.
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.
You should defenetly check out the eastern Europe dish called piftie or racitura. Great use of pork bones,skin and legs.
I do a really great uncured sausage and apple pie with a cheddar cheese crumble atop it. SOOOO GOOD.
Used to get pork skins and bones here for 10 cents a lb. Good ol days.
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 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!
OMG, what a great episode.
Shout out to Tampa 👍🏼
I just want to eat at all these restaurants!
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.
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
That ramen with chicharrón looked amazing
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.
This chef can do it all including baking.
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
Chef is right, same Vietnamese Pho uses beef bones with all the “slime”. Japanese ramen is amazing as well.
You need menma(dried bamboo) in that Ramen. Can't imagine it without it!
dude with red flannel lookin like biff
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.
豚骨は世界へ。 Tonkotsu(pork bone, soul of Fukuoka prefecture ,Japan) spread around the world.
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
Deliciousness in a bowl
What a nice guy
I like these two hosts
anyone else watching this while eating canned tuna on rice?
Well damn guess I have to head over to Brooklyn
Can someone PLEASE tell me what chef jacket that is, it’s dope.
Pork bone broth is always amazing.
This dude got out of Tampa and has an actual personality. Well done sir.
Love these host, keeping it real.
Fantastic food.
I love this channel
Dat chunk of pork belly.
I wish I knew what wood they smoked it with!
awesome, I would've like the see how he makes the noodles as well
i love how they describe something with the work fuck.
The beginning of the episode the guy on the left with the salt and pepper hair he's so handsome and cute😍😙😘😚
Definitely dropping by the ramen
Omg Meat Hook, if people don't want em- post me some trotters.. haha
This looks freaking good
We do consume porks bones in our country. So I feel weird I show the title. I got new knowledge 😍😍
"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...
Ben looks like Bert from Bert & Ernie 😂
I love this show!
I AM SALIVATING THROUGH MY PC SCREEN
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.