The WORST Ramen by the British - Pro Chef Reacts
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- We are back again with another Uncle Roger (@mrnigelng) reaction to Nigella Lawson's 'Quick and Easy' ramen noodles. Will she SHAME Jamie Oliver? Will Jamie Oliver come out of this BETTER?! We'll find out!
Share some love by watching Uncle Roger's original video and smacking that like button here • NIGELLA LAWSON So Pret...
Share some love by watching Nigella Lawson's original video and smacking that like button here • Nigella Lawson's quick...
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Oh man. The "Calming Japanese Order" really broke poor Chef Brian. That was amazing.
It wasn't very calming was it...
That's because saying stuff like that just makes a person look like an idiot, might as well as said she used "Feng Shui" to organize her vegetables for a harmonious flavor
Yup. Pretentious not Ramen bullshit
I mean, it's just plain old orientalism, or a racist depiction of what an uneducated white person thinks Japanese or any other eastern culture is like.
In a way, Jamie Oliver's eastern cookery videos also participate in orientalism, it just isn't as obvious as Nigella. His constant mixing of different ingredients from different cultures, or his description of his shitty green curry (tropical and "exotic") are a form of it. To him Chinese/Japanese/Thai cooking is just a riff on the same thing.
cuz that was verbal diarrhea
A lot of people have commented on the “microwave” thing, but I remember reading an interview with her about it. According to an interview, apparently in their household she and her family on purpose say words incorrectly just to make themselves laugh at how silly it sounds. However, as with many things people start doing “ironically”, it just became stopped being ironic and became natural. So if the interview is to be believed, its not British specific, its Lawson specific.
I do it with sausage! Saw-sah-gay
Ye lot of people just say things different being silly. The common one is watter instead of water.
Look at the word microwave..just look at it. You have to try hard to fuck that up lol.
Sometimes pronounce spatula “spuh too lah” for fun.
Yeah, except her audience isn't in on the joke, so it just sounds ridiculous.
Chef Brian be thankful for people like Nigella and Jack. They provide an endless supply of content for your channel.
Indeed! 😂
He's said it time and time again his channel is based off of the content of people who put shit in pan and then call it authentic cuisine
She's a home cook, not a chef.... Her cooking is based on store cupboard staples.
And Kay
@@ChefBrianTsao hey you are right nigella lawson was his favorite chef before esther
I worked at a miso ramen specialty restaurant in Japan, and we whisked in the flavored oil, tare, and miso into the heated soup in a wok, and brought it just to a boil, before pouring it over our noods. So, I dont think there are any STRICT, according to Hoyle, rules when it comes to ramen, but regardless, Nigella is not making ramen.... in a calming, Japanese order.
😂
The healthy bacteria in miso die if you boil them, that’s why you’re not supposed to do it.
No one in the UK pronounces microwave like that, until she did now we all say it as a joke. She's known for being very descriptive with her actions and using different words. A bit sensual with her cooking too, with the mood lighting. Can't speak for the camera angles though...
"You guys have mentioned this video quite a few times in the comments, and it can't be good if you're doing that" You know us too well, chef 😅😂 lol
😂
Funny thing is Nigella is still leagues better than Mr. Chilli Jam with an Olive Oil base
Cause she is a milf?
I keep thinking when British people (Gordon, Jamie, and Nigella so far) hear of Japanese noodle soups, they almost automatically think ramen.
🤦♂️
I think the real issue is that for me, as an American who's definitely not Asian, when I think of Ramen I really just think of the noodle. I only learned recently in the last few years that the broth has so many layers. Obviously soups in western cuisine also have broth with layers, but I'm not sure we really think about it when we make them, especially if you use store bought stock or broth. I think most western cooks assume a soup with a basic chicken, vegetable, or beef broth and ramen noodles IS ramen. That could be because packet ramen is just that 🤷♀️. I know ramen restaurants are a thing now, but I don't go out to eat much anymore so I've never been. But idk, Nigella is also famous for making home cooking fast. She's like their Rachel Ray.
You rearranged your office more than Nigella did her "calming Japanese"...whatever it was. I like it.
🤘
Uncle Roger never thirsted for Nigella like he did Esther. He just said she's hot a couple times, and also brought up her drug charges a couple times
She made soup - inspired by the ingredients in her cupboard. Just say that - "I am making a soup with what I have" I just have to say, who makes soup after a night out? OMG, I need a cheese burger or pizza, something fried and so not good for my health 😜
💯😂
Ramen is a fantastic hangover food to be honest.
@@puyopop3085 - I am not knocking a Ramen bowl as a hangover food . What I was knocking is - what she made was not Ramen.
Instant noodles with some veggies toppings to trick yourself you're eating healthy is the closest thing to what she is doing. The whole twisting the bok choy to break them apart and throwing them all in the soups is very reminiscent of my late night unhealthy habit.
The problem is, it is not ramen.
She could just call it "noodle soup", and that would be fine. Calling it ramen or Japanese is like shameless Chinese knock-off passing off counterfeit products as "Samsnung" or "0mege". It reminded us of 18th century European Chinoiserie knock-off - it either works or totally fails.
Plus, instead of pretentiously trying to create the soup by yourself, why not just use instant noodle flavouring and add toppings - less hassle, less mess, and probably will taste much better.
"don't measure, use feeling."
*uses feelings*
"no, not like that"
It's not even 1 pm rn but this "ramen" really makes me wanna keep up with the drinking game...
😂
I feel you
From all the Japanese cooking videos I have watched, she just made a basic miso soup, put noodles into it and called it a day. That ain’t a ramen broth, not at all. Cause Ramen broth’s got multiple layers to it. And toppings vary from charred meat to veggies and even parboiled stuff sometimes, depending on the veggie I think.
Also, her ramen fork is from the Japanese collection at the Museum of Modern Art, and she is using it for the exact purpose it was designed
I'm not from the UK but I intentionally say "mi-cro-wavé" to screw around 😂 Hearing Nigella say it too is hilarious.
So, to add to the bit about dashi, you've also got dried anchovy/sardine(usually it's dried juvenile sardine but sometimes actual anchovy gets used) and shiitake as the other 2 of the 4 most common things for dashi. You can also branch out into obscure fish like flying fish for ago dashi or classy chinese traditional dried seafoods if you want to make something extra-fancy. By the way, the reason why katsuobushi is so appreciated is that in addition to being smoked, it's also cured with a microbial culture similar to how cheesemakers cultivate a surface culture as they age their products. So it's not just umami but also a bit funky and almost meaty along with the smokiness.
It's not. There are variations of katsuobushi that are cultured, but those tend to not be used to make ramen. The ones used to make ramen tend to be purely smoked.
How long does dried sardines and bonito flakes last?
@@engc4953 More or less indefinitely. The point is to smoke all the moisture out.
@@engc4953 as long as you store it in a dry environment, it'll be edible for years.
@@deathpyre42 thank you and also for all your ideas for dashi really appreciate it. I regularly make it for miso soup.
For ramen broth, vege broth should only be about two hours. Even when adding them as aromatics for other broths, you should be adding them at the last two hours of the simmer/boil. Chicken based broths should be somewhere around six to eight hours total, and pork based broths should be something like eight or more hours - all dependent on how much broth you're making.
You can cheat for broths and use a pressure cooker to extract the flavors much faster if time is an issue.
I'm not sure if anyone else here learned to use chopsticks this way, but how I learned was the Kung Fu Panda DVD from back in '08, it had an extra's tab that had little videos that taught you how to do stuff like make noodles, use chopsticks, and some other things I didn't really pay attention to because I was more invested in learning to use chopsticks and make noodles than anything else.
That’s so cool! I learned to use chopsticks by sneakily watch older kids at school cafeteria lol. Ended up with half ass decent chopsticks holding. I just forced myself to learned the proper way a couple years ago.
I learned it through just forcing myself to use them when eating instant noodles.
At first my hand would quickly start hurting since I've never used certain muscles in my hand before. After getting pretty good at it I got some nice (compared to the dingle use bamboo ones) plastic chopsticks from a restaurant.
That dvd was so good that if you turned it over, you learned the secret of the dragon scroll!
Lmao, theres something really funny about having a professional chef explaining Uncle Rogers romance backstory :P
I attempted to make ramen at home last winter and I forgot bonito flakes (I did attempt to make tare) and even that was closer to ramen than Nigella’s “ramen.” She made soup. But I definitely did too lol. Great video-I always learn a lot from you.
Thank you for tuning in! 🙏
As a Japanese, there was nothing calming about what Nigel’s was doing. My ancestors are crying.
Btw, yes, some ramen noodles are not yellow; but they are never that white. I think she’s using somen noodles… which you never use for ramen.
😂
Us Brits sometimes do this weird thing where we pronounce every syllable of a word in a weird way. I have no idea why we do it. But we do it.
I never realised making tare was that easy.
I think I am going to try to make my own veggie ramen.
You can do it! 🤘
Making ramen isn't that hard just a bit time consuming. Mastering it well thats a different story lol
Watched this at 9 am, so my drink of choice was my coffee. "Calming Japanese order" SENT me
🤘
Meecro-wahvay is how I will pronounce that magic box from now on.
😂
Chef Brian brings it home with a flurry of 'it's not ramen' to induce a calming alcohol stupor to the end of proceedings.
😂
I confess: at 2:00 a.m. I will grab a spoon full of chicken stock and a shot of soy sauce in a mug of boiling water and call it soup. HOWEVER, when I cook for a group, it is always from scratch and I take the long way around the mountain.
Nigella Lawson is what got me into watching cooking shows. Her chocolate pudding episode was mana to my eyes.
Completely agree with you Chef Brian some of the better instant ramen packets like those from Itsuki foods would leave Nigella's wannabe ramen for dead.
🤘
Chef Brian Tsao uploaded? Awesome! I felt like drinking today
😂
As regular english person, we don't call it "mee-crow-wa-vay". It might just be a posh hoity-toity thing.
hmmm I think Nigella is trying to be funny by saying that lol
It’s a Nigella thing.
Speaking of bougie, proper culinary shit, I had a friend cut me and some other people out because we questioned her culinary teachers on the idea of “No spatulas in the kitchen.” Apparently the use of spatulas in the professional kitchen is a health hazard and cleanliness issue, and she and her teachers argued that any case where one one would use a spatula they should use tongs instead. Whether flipping burgers, making omelettes, anything. What are your thoughts on that?
(don't mind me I just want to be notified in case someone answers because I'm curious too)
No spatulas in the kitchen?
I think that kitchen will be better with none of those teachers.
Im not in any way a professional but i dont understand how using tongs instead of a spatula is in any way safer. Both get dirty, both are about as easy to clean, both are used to touch product.
What am i missing?
🤦♂️
Any tool that is dirty is a hazar, spatula, tong, etc…
Ngl when I was smaller I also had a crush on her, until I saw her cooking skills
😂
Straight up Chef Brian knew what was up with the white powder, also jokes aside your content rocks.
🙏
Love the EVH Frankenstein body on the back wall, great videos!
🤘🎸
I got a beautiful pair of metal chopsticks from an old Japanese Uncle that used to own the restaurant down the street from my place. He went home and never returned, now his son runs the same place. I will always be grateful for those chopsticks
I don't know what I'm doing different but I started cutting myself with a chinese cleaver when scooping things with it from a board. Or maybe when I brush it into the pot. Whatever it is, I still use a dedicated bench scraper with a chinese cleaver. I always complain how dull it is, so I can only imagine what would happened if I sharpened it correctly.
I love nigella, but is that an accurate ramen? No but also nigella isn’t a trained chef but more of a food enthusiast and that’s always been her brand. Sophisticated yet down to earth.
But I also agree that if you can’t use chopsticks, Learn how to. I trained myself when I was 10-12 because even at that age I knew that it’s something I should know especially as an Asian. Actually my 7 yr old niece just learned how to use them because she loved she hulk and on she hulk, she used them to eat Cheetos and now that is how she eats her Cheetos.
But a good general rule if if you can pick up a single grain of rice with chopsticks, you’ve mastered using chopsticks!
You should do a reaction to uncle roger and Elizabeth haigh’s reaction to sortedfood hainanese chicken rice and/or sortedfood’s rice battle with uncle roger and Liz’s judging.
Also the mee-cro-wa-vay thing was a joke people too seriously. Me and my sister have a joke because she used to work at Home Depot, we call it home de-pot because she knows too much about that store!
Def will!
Also she emphasized she hate the noise of local ramen restaurants, she just shows her arrogant to asian culture
@@MeganSin It's a bit like some people deliberately mis-pronounce Target as "Tar-jay" as a bit of a joke. Mee-cro-wah-vay was probably not even a joke, just meant to be silly/playful and people got way too wound up about it.
@@haodong6783 or maybe she doesn't like noisy places.Not all asians are extrovert,just because we have to interact with people more doesn't meant we don't get tired of people.
This one statement isn't enough to inferee that much.
I love radishes. Eat them raw and they're like spicy apples. They add a slightly bitter bite to the savoriness of my instant noodle broth, even if was barely ramen in the first place and probably isn't anymore.
20:40 ... Yes, that half pint went quickly this time 😊😂
Love the Van Halen guitar in the background
🤘
I love the reaction content, I’m actually moving into cooking videos and it definitely takes a lot, can’t imagine doing this and owning a restaurant at the same time. Working on fixing Jacks Chernobyl church chili.
Nigella and her crew DEFINITELY know what they are doing...
I can't watch this video. I'm only 3 minutes in, and listening to Chef Brian describe the broth has my stomach growling like an angry grizzly! I'm going to go make myself some lunch and then come back to watch. 😃
😂do what you need to do!
@@ChefBrianTsao You have an amazing way of describing food, it always makes me hungry. :)
In defence of people who don't know how to use chopsticks in the UK. Chinese restaurants are the most common Asian restaurant (maybe tied with Indian), but they are REALLY expensive (so most people probably don't have it more than a couple of times a year), and when you get take away (take out) they don't include chopsticks, because they know you will use your own cutlery at home. Even when you go to most restaurants, they automatically have Western cutlery on the table. I know how to use them, but many of my friends hadn't held a pair of chopsticks until they were well into their 20s.
Indian is Asian
@@youraveragedumbass2 Yes, I meant Indian and Chinese are tied for popularity in the UK, and are both Asian. Sorry, for not writing that clearly. 🖤
@@badateverything5392 oh it's fine I thought you didn't know that India is in Asia therefore making it Asian (you seriously don't know how many people don't know that)
@@youraveragedumbass2 Oh yeah, I have heard that is a real problem. A guy from the Indian restaurant would often come and drink in my pub, so I got to hear a lot about what they loved about the UK and India (his brother hated that he drank and would angrily drag him home after two pints).
Love the new set up! Looks awesome.
Thanks!
I work at a Ramen place, front of house but I know most of the components. bok choy is blanched, cooled and refrigerated.
Vegetable components, eggs, tare components, are all set in mise en place. Broth is started in the morning two pots cook, boil, get strained, then simmer all day. Plus a vegan broth. Meat components are made, used or refrigerated.
order comes in, tare is made while noodles are cooked in the noodle boiler. When the noodles are ready broth is mixed with tare, the noodles are set in, given a fold. Fold helps keep toppings on top. Then come the toppings, - in what she calls the calming Japanese order- they are set around the bowl and spring onion in the center. I've never seen all the vegetable you will eat chucked into the broth. Mostly because broth is slow cooked for hours, and then strained.
I can't stop laughing at how she pronounces microwave.
Dude, bonus thumbs-up for the EVH body. Time to toss on some 'On Fire'.
🤘
Even in an alternate dimension this would never be Ramen. I'm from the UK and have watched a lot of Nigella's video's due to my parents watching not so good food channels on TV (back in the day (as Nigella is now 62 years old)). She always has done what we call in the UK "A Play On Words" - which is essentially where she gets the term Meecro-wav-hay.
dashi is actually made with 4 ingredients, not two. bonito flakes/katsuobushi, kombu (kelp), iriko/niboshi (dried anchovies, often mortared to release flavor), and dried shiitake mushrooms.
you can add or subtract ingredients to make different dashi's, like awase dashi (most common), katsuo dashi, atsukezuri dashi (uses thicker, darker, very long strands of bonito), kombu dashi, iriko dashi (dried baby anchovies), ago dashi (dried flying fish), shiitake dashi, & shojin dashi (vegan - most recent).
Usually it really is just two ingredients. The niboshi and shiitake don't appear to actually be that common
This new setup is looking niiice 👌👌👌
🤘
"No Japanese person would never make ramen at home" WHAT? That's the stupidest statement ever.
3:50 Did you react to this video? I can't remember. If not, you definitely should check this out. That Malaysians chef is really awesome.
WTF is a "Calming Japanese Order"? Something like -
Let's take a cleansing breath and gently tap the app button for Sushi. Returning to Downward Facing Dog, we select Extra Wasabi.
Chef Brian Tsao sells and uses a lot of white powder. I better call the FBI and CIA.
😂
On the knife holding technique: I've tried the "proper" way many times and I just don't find it comfortable. I use my forefinger for stability as well. However, I do have early stage arthritis and also am not a professional chef, so...
Re the pronunciation of microwave - it's a joke. Brits sometimes pronounce things weirdly as a joke.
Hondashi is indispensable if you want something to taste more like meat it is a go-to, you can add it to chili and the chili will have more meaty flavor than the volume of the chili. 100 grams of chili will have the flavor of 110 grams of meat.
Good reaction. Informative. Funny. Love the Frankenstrat on the wall. 🎸
🤘
Way of ramen has a lot of good videos. You should watch the vegan ramen videos though. Cool stuff
I'll check it out!
Chef Brian what is stopping you from doing collabs? I mean Uncle Roger, Joshua Weissman, Guga, Jack. So many possible collabs.
Time... I just opened a restaurant and need to prioritize my free time for my family than the channel if I'm being honest.
@@ChefBrianTsao I hope you check out August the Ducks commentary on Jack and Kaye's cooking and maybe react to it. August has a million subs and many people like his stuff. I'm glad you are prioritizing family. Many TH-camrs prioritize TH-cam sadly.
To be fair to Nigella, she said she can't eat with chopstickS, but she can stir with ONE. And she didn't lie xD
I mean... it's not that famous ramen noodle soup with many layers of flavor that we all think of when we hear the word 'ramen'. But there are hundreds of types of ramen - many WAY worse than that - and we eat them on a day-to-day basis (instant ramen, for example), and we still call them 'ramen'. That thing she made is a veggie misso soup, with ramen noodles in it. It is, by definition, ramen noodle soup. It's not a very complex ramen, but in a hurry, with whatever few ingredients she has in the cupboard, that could hit the spot. That is the point she is making with her series: quick HOMR meals with whatever there is on hand. And BTW she says MEECROWAHVEY on purpose... can't believe people actually believe she thinks that is the correct way of pronouncing it
They weren’t ramen noodles, they were somen most likely. That means it’s not ramen. I don’t think that the general populace’s failure to categorize instant “ramen” is a good argument for intentionally miscategorizing what Lawson made. In short, two wrongs don’t make a right.
LOL let the roasting begin. Just got into (IE knew about) uncle Rodger vids 4 weeks ago. You showed up about 4 days ago. Great collabs.
Honestly, Nigela had an even EASIER solution to the internet flame conundrum: DON'T CALL IT RAMEN. She could've said "Ramen inspired" or not mentioned ramen at all and just call it a "20 min ready Noodle Soup" and it would've been clickbaity enough.
I get that they want to ensure the video has traffic; i get that "Ramen Recipes" sell well; i get that the whole gatekeeping sometimes can get a little too petty (I'm looking at you Italians), but if you're gonna go out of your way to not put any work into doing the recipe you're supposedly trying to teach, properly, then what's the point? If you're going to just throw random stuff in a pot with water without providing any insight or advice then you just wasted the audience's time.
The worst part is that If she, or rather the BBC, wanted to have their cake and eat it too the solution is simple: just make both. On one hand, do the lazy recipe while, on the other, explain how the traditional one is supposed to be made and provide some shots of each step and you're done. She can even show her rack on every shot for the "men of culture" in the audience if she wants to.
100%
If Italian cuisine wasn’t constantly bastardized, they wouldn’t have to be such strict gatekeepers. A dish is cultural, and the name of the dish needs to mean something specific. Pay respect to the culture and be precise with your language. Do that and the Italians are fine. Choose to be lazy and disrespectful, then you are rightfully informed that what you made is not Italian.
@@kolbywilliams7234 Dude, there's a difference between not wanting people making a random hotpot and calling it "italian" for clicks and getting upset because they didn't use the specific type and brand of cheese you want.
Moreover what you call "Italian Cuisine" relies on a bunch of ingredients that are not native to Italy in the first place or are fairly modern recipes. Not to mention that a lot of it is just poor-man's cookery and not that fancy pants shit you see in restaurants. If you want to get real traditional you would be throwing vegetable and meat scraps into a pot with some water and scooping it out using an onion instead of a spoon. Especially, since most of the time there's a lack of recognition for the regional differences outside of one or 2 dishes, which seems odd given that Italy wasn't a unified country up until 2 hundred years ago, if memory serves me right. It was in fact a rag-tag collection of city-states that were at war with each other more often than not, with different geográphical and cultural characteristics, and of course, different food.
@@darkkraken1
How recent the dish was created, or where the ingredients originated, is inconsequential for determining a culture’s claim to a dish. If the ingredients were combined in a specific way and prepared using techniques that are unique to that country, then it is that countries dish, simple as that.
Nobody is getting upset about specific brands of cheese. People get upset when people use the wrong cheese, or use highly processed fake cheeses that do not accomplish the same thing. It’s about technique and ingredients. If you do not have the capacity to attain those things, don’t call your creation “Italian.” Call it “Italian inspired,” if you want.
Italy has been a country for roughly two-hundred years and that is enough time to establish a national identity. Ever hear of a little country called the United States of America? It’s been a country for less than 300 years and has plenty of unique traditions, most of which were established in the first two centuries after its conception. This is not a unique phenomenon.
Any person truly interested in Italian cuisine will understand that various regional dishes exist and that different cities have dishes they are known for creating/perfecting. Whether ignorance of this fact is widespread or not is moot. It’s a fact and we should educate people of that fact, not pander to ignorant people. The regions and city-states being at war and having different food is just another pointless argument. The North and South in the U.S. has many different types of food and unique culinary traditions, such as BBQ in the South. Just because it was not adopted or developed by the entire country does not make it less American. That is true of any country with an inexhaustible amount of examples.
Scooping out vegetables and meat with an onion may be an Italian tradition, but so are the other culinary contributions that have been developed by the country. One thing being traditional does not affect the other tradition. Again, this is just a non-argument.
Do you have any other objection to my point? Perhaps one that is coherent?
@@kolbywilliams7234 Where the ingredients originate from is not inconsequential as you're claiming ownership over an idea under the guise of tradition over something as poorly defined as "cultural identity" which is already a pretty incoherent line of reasoning in itself. Why should that be considered traditional? How do we ponder these varying traditions? Should we go by ancestry and length or are we going to ponder them based on our personal preferences and experiences or popularity? Should we value more the menucia or should we value the spirit that gave birth to those traditions? If your claim is about "the uniqueness of culture" how should we reconcile the irremediable fact that those cuisines are not just local but also use techniques and ingredients that other cultures close and far use as well in similar ways?
If all those "traditions" are equally important then why don't I see people touting the greatness of scrap soup scooped by using onion instead of getting upset because people use bacon instead of guanciale in carbonara? Last I checked, carbonara is a modern dish developed with the purpose of using leftover ingredients, and pizza is bread with cheese, something the french have been doing for ages, yet I don't see them getting so uptight about it; Asia has a 1000 ways to prepare wheat noodles yet I don't see them gatekeeping that shit nor do I see Mexican furiously claiming tomatoes or eggplants to be a Mexican ingredient.
When it comes to the ignorance regarding regional differences it was not in reference to the general public but to those who love gatekeeping, Obviously whether that information is widely known or not is a moot point, but if you're going around talking down to people because of "Nationalism" the least you could do is to be well informed yourself. There's a reason why people now joke about the "pasta police" depicting them as uptight assholes who seem to have a lot of pride in useless details like whether you break dried, factory-made spaghetti to fit in the pot. If you love dried noodles so much that you'll buy a dedicated pot to boil them go ahead, but that doesn't mean you should ditch common sense let alone demanding people to do so in your stead.
theres thin cleaver like knife
thats actually not that heavy
that i like to use usually
and bruh breaking bok choy
is like cursed image for me
dont you usually serve it in whole!?
Hey now! I'm a grown adult and I use a spork now and then. When I'm camping, and using a lightweight minimal cookset.
Love the office Brian.
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I think you should get some display sandwiches made from your shop and put them on display in the background, maybe on shelves. That would be a cool setup.
edit: plastic ones ofc lol
double edit: also maybe some food props and some knives so you don't need to demonstrate with scissors and camera lens caps :D
😂good idea
dear not your typical chef
wonton soup in hk is cooked with dried dadi fish powder
The Microwavé is the same as calling it Chef Michel. It sounds French, French makes for better cuisine. According to an interview it was an in-house joke. But when you get used to pronouncing it like this in private, it will eventually happen during a recording - which it did.
Even though Chinese not fimilar with japanese ramen, or japanese doesn't know much about Korean ramyeon. But we all know the basic of how to prepare the broth.
On the topic of knives, watching ONE video of Yan Can Cook and I'm sold on the Chinese Cleaver. Then again, I'd expect Martin Yan to be an absolute maestro with it.
I do sometimes put baby bok choy in my homemade ramen.
I like using roasted vegetables, so I halve the baby bok choy and roast them along with whatever other veggies I want. It's pretty tasty that way.
Yes, I had to hit subscribe as I loved your humour and reactions to Uncle Nigel and the video. :)
Nice reaction. Keep up the good work Brian 👌
🙏thank you
dang that van halen's destroyer is looking good Brian
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Brian, please review Vincenzo’s collaboration with Pasta Grammar of the reviewing Giada DeLaurentis’ carbonara recipe
Just added to my list!
" Don't do drugs kids, it's expensive "
~Steven He.
"Are you guys wasted yet" *me chugging down 5th shot at 2PM*
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The Mi-cro-wa-ve part at 12:10 was golden lmao
Thats the first time I have ever heard someone call a microwave a meecrow-wavé
The new office setting is very calming almost "Japanese" like.
Love the Eddie Van Halen body hung on the wall... Love Thailand1
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CHOPSTICKS! Easiest way to learn is to join the Army, deploy to the DMZ in S. Korea, suffer the abuse a "Turtle" suffers by the "OG'S", (Soju, Ginro, Capt. Q, etc), get the munchies, go to local Korean restaurant, order noodles with yakimandu, bulgoki, single egg, single cheese, and let survival instincts teach you how to use chopsticks! At least that is how I learned. User experience may vary.
Edit: I've had several restaurants in S. Korea put radish in ramen noodle soup. Maybe it's a Korean thing?
Chef brian + jacket = badass
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this goes from bon apetite to gone apetits.
bizzare left over from dishwasher sewer XD
Hears how she pronounces microwave
1776 vibes GOING OVER 9000!
There's a lovely locally owned Chinese resturaunt in my town that also sells training chopsticks for kids. They're very cute and there's no judgement for buying them for yourself.
Hey Brian, loving your videos first of all 😍🥰
Regarding the "microWave" nonsense, I chose to believe it's a private joke, like the people that are trolling white 'murican chics speaking like "amawzing" or "sawkiute(so cute)" and such. I think it was said like that on purpose as a joke.
Like in one of the eps of Ramseys kitchen nightmares they pre made the meals the night before and served everything microwaved and called it "chef Mike (microwave)"
Ooooh, thanks for sharing!
I made my Dashi with Kombu and Bonito Flakes for a while ... but Hondashi is just more cost efficient if you need it daily. XD
you should react to way of ramen reacting to people like joshua weissman or binging with babish! he has a lot of insight on ramen but this format would be more entertaining than his usual recipe or explanation videos
Added!
Microwave pronounced by folks that call Target Tarjay.
Been waiting for this! Merry christmas
Happy holidays!
Maybe someone else should do a reaction video of this chef reacting to Roger's reaction to Nigella's cooking?
All my nephew third leg standing up. 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
10:01 Mr Brian Tsao, are you threatening us ?
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DUUUUDDDEEEE!!!!! love the Eddie van Halen body stock in the background.. that is killer, fck yeaaah.
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"No Japanese person would ever make ramen at home." WTF? I'm not Japanese, but I have been living in Japan on and off for the last 25 years. My Japanese wife of 23 years most definitely makes ramen at home. This is the kind of misinformation and gaslighting I have come to expect from British celebrities, I just didn't expect it on a cooking show.