yeah I loved it. I also liked that he showed how to kill a lobster before boiling. (so many people believe you have to boil them alive which to me is just cruel).And utilizing every part of an animal is imho the minimum of respect an animal killed for food deserves.
I think Yuuji specializes in a type of cooking that utilizes all parts of his ingredients. I think they explain it in the ramen episode, where he makes his seafood ramen
@@Metalhammer1993 yeah we really need to respect the animals that died so we can make food more (I say as my depression often makes me lose track of time and function to cook fresh ingredients)
Lorenzo: "I actually started eating alot of curry because my brother in law is..." *Me waiting for him to say Indian, Japanese, Thai, anything Asian* "British!" Oh...
Curry is the national dish of Great Britain, especially on England. The first curries like Chicken Tikka Masala in England were made for Queen Victoria and since then, they've been popular
Yea i thought palak would be the one doing level 3 sterotypical but its kinda true from what my best fruend says(he dates an indian girl (gujarati ) to be exact) he says they eat tons of spicy food including curry he said and i quote “i can handle spice but curry is spicy af”
I have a *TREMENDOUS* amount of respect for the gentleman cooking the Japanese curry for saying how important it is to kill without suffering in any way. People have no idea how bad the stress chemicals released into the blood of the animals they eat are to the human body. That goes for all animals
yeah exactly! i'm not japanese but i'm bangladeshi and indonesian and we do the same thing. they're both muslim countries and eating the flesh of an animal that has been killed in a painful way is forbidden by religion. even though i'm not muslim i love that rule and try my best to stick to it!!
+violet yes💕Yes indeed. I was lucky enough to become close with a Muslim family & learned about the way they slaughter. I had already stopped eating meat though when I became involved with them. They seemed very impressed that I refused to eat pork starting as a toddler. But I learned about how bad our American system for slaughtering is in my youth & stopped eating meat by 15 years of age. Temple Grandin is the only person I know of that has tried to get American slaughterhouses to use her method. And her method is completely humane. She HAS created slaughterhouses💕 I just don't know how many are in operation
Lobsters don't have a signe brain but several nodules over the body the only ways to kill it fast is to cut is in half lengthwise and fast which requires skill, or to electrically shock it using a designated tool (actually the most "humane" way and the only one legal in Switzerland) The lobster was probably still a bit alive even though it wasn't moving because only the biggest nodule was broken by the knife tip. Keep in mind we don't have concrete evidence that lobsters like most invertebrates feel pain unlike vertebrates and fish so don't feel too bad for them
I feel like we've watched Lorenzo get more and more professional (and still fun) on this channel. I fully expect one day to start a video and hear, "I'm Lorenzo, and I'm a professional chef!"
I was almost hyped for Frank too, but this is Curry so of course they bring on the Japanese chef to show us how to do it his style. Excited for this one.
The videos they did with Chris Cheung were like god tier versus mere mortals. This Chef is great too, but he'll need another ten years to age into the effortlessly cool of the other dude.
If it has been boiled alive it stresses the animal and that secretes acid that deteriorates the cells giving a gamy flavor. The japanese knew this centuries ago, they have a method of killing fish, iforgot whats it called.
@@AdamMadejAnimSpeaking of South Asian spices...... Cumin seeds, cumin powder, coriander seeds, coriander powder, black pepper, mace, nutmeg, star anise, fennel seeds, mustard seeds, Nigella seeds, green cardamom, black cardamom, cinnamon, cloves, bay leaves, curry leaves, rye seeds, fresh green chillies, dried chillies....... etc etc etc..... These are used individually or can be grounded first into a powder.
most spices who are used in traditional curry are either not accessable or expensive as eff. I am happy enough, that they even used spices instead of a spoonful of curry paste.
@@AdamMadejAnim as @Hemant Saikia has mentioned, we use chilli powder, turmeric powder, fenugreek seeds, dill, tamarind paste, goraka, pepper(white and black), cloves, cardamom, pandan leaves, curry leaves and ofcourse curry powder, which is not just one "curry powder" for all curries, there are separate types, for chicken, for vegetables, for beef and fish. Also all these above mentioned powdered versions have a "roasted" version of them which we use for each individual thing that we cook.
Sadly lobsters don't have a nervous system like humans, they have one big brain and small ganglia around their body. I'm not sure if they can still fell pain or only some pain, bu either way the quickest way to kill one is electrocution. I though they just hooked one up on 230 V AC but no, there are special devices for killing crabs and lobsters.
@@jimmycarburator2012 thats dangerous. Put them in the freezer for 20-30min and use a sharp knife to split their head. Uts the least stressful way to kill a lobster and it won't accidentally electrocute anyone.
Level 4: let’s use a molecular gastronomy dream-catcher to nab the last final and fleeting glimpse of the lobster’s life as it flashes before him/her - and from its essence, create a lobster nitrogen foam to top off the dish...
Every country's curry is different so it is different. I personally prefer the Japanese curry but it's just different profiles from Thai Indian or Jamaican
I prefer your chefs who are just cooking and not putting on a show. Again, I love home cook, Beth, and your expert chef, Frank. They just do their thing without any fanfare.
"Sometimes the most complex flavours come from the balance of simplicity" I really think Lorenzo should learn this. For almost all dishes him makes, he just adds tons of extra stuffs and over does the dishes
I had a compete “a-ha moment” today re how much this channel has helped me improve as an amateur home cook. I realised I’ve gone from just identifying with ‘early Emily’ - to... a) now staying right til the very very end of every single vid b) obsessively listening to & rewinding Rose’s informative breakdowns... c) then rewatching the videos again after hearing Rose, so I can see how these chemical compounds I still can’t pronounce, effect both these recipes and my own... #isthiswhattheycallpersonalhomecookgrowth?
Frank's specialities are traditional American cuisine and Italian cuisine. He's probably fairly good at French too since he is a culinary instructor after all. Epicurious usually tries to bring on a chef that specializes in whatever kind of cuisine best fits the dish, in this case curry is huge in Japan and they have their own style of it that's different from other countries so that's why Yuji is on.
Hooray it’s Yuji!! Love all three of these chefs, this is one of my favorites. :) I made curry this week by cooking up some chicken and potatoes and dumping a jar of curry sauce over it....Level -1? :)
I don't think that there is a broader category of food than "curry". Even ignoring Thai, Japanese, Chinese, Vietnamese, etc. curries and just looking at India means endless curry possibilities. Basically anything kind of saucy counts.
To me, a curry is a spiced stew (I'm Indian and thats how I've always understood it). Curry isnt a dish but a category of food like soups. There are a million kinds.
I love to see Emily and Lorenzo, they make me smile with all their energy. Yuji always amazes me on how He always uses every part of his ingredientes. I'm hungry now
So what is "a real authentic curry"? The word curry doesn't even exist in the official indian language and they have more 10000 different spice blends that could fall into the "curry" category.
@@dragonempress4490 I guess the cube can be made from scratch, but I don't think it's worth it. Be better off thinking about the protein and additions with the saved time.
I didn't do it tonight, but this channel almost always comes through in the clutch with what to cook for dinner when I'm sitting in my car after work and don't know what to do. LOL Thanks still to Shariff for inspiring the best chicken sandwich I've ever eaten.
I'm so happy Yuji uses the boxed curry like me lol! Makes me realize it's the real stuff and the Japanese just are masters at production.. Everything else he does is masterclass though.
emily got up this morning and wanted to look like her curry, i love this woman.
She's my favorite level 1 chef! Gotta love her.
That's why she's adorable, lol 😂
I want that sweater 😭
@@elva66 she's my fave too haha.
emily is wifey
I love how Yuji put so much work into his Japanese curry, but still use the pre-made curry roux blocks. The way it should be
Well, it's a very modern Japanese way to do curry. haha
Everyone's curry looks good but I really liked how Yuji utilized his lobsters
yeah I loved it. I also liked that he showed how to kill a lobster before boiling. (so many people believe you have to boil them alive which to me is just cruel).And utilizing every part of an animal is imho the minimum of respect an animal killed for food deserves.
That's the level 3 skills on display
me too i thought that was cool
I think Yuuji specializes in a type of cooking that utilizes all parts of his ingredients. I think they explain it in the ramen episode, where he makes his seafood ramen
@@Metalhammer1993 yeah we really need to respect the animals that died so we can make food more (I say as my depression often makes me lose track of time and function to cook fresh ingredients)
Lorenzo: "I actually started eating alot of curry because my brother in law is..."
*Me waiting for him to say Indian, Japanese, Thai, anything Asian*
"British!"
Oh...
That reminded me: th-cam.com/video/rFyx9LBegAI/w-d-xo.html&ab_channel=FoilArmsandHog
Curry is the national dish of Great Britain, especially on England. The first curries like Chicken Tikka Masala in England were made for Queen Victoria and since then, they've been popular
Same haha. The British in general do love curry.
@@danielleporter1829 That's awesome to know! Learn something every day.
YEAH.... I KNOW RIGHT !!! LOL ROFL
Glad to see Yuji back to showcase Japanese curry. Would love to see Palak's Indian or King's Thai curries as well.
O totally agree
I was expecting Palak myself
Yea i thought palak would be the one doing level 3 sterotypical but its kinda true from what my best fruend says(he dates an indian girl (gujarati ) to be exact) he says they eat tons of spicy food including curry he said and i quote “i can handle spice but curry is spicy af”
Indonesian Gulai curry as well
Yuji used store-bought curry roux... What a joke...
The way Yuji used up literally every part of the lobster was insane! His looks so good
I like yuuji being budgetarian every time he shows up. Unlike other lvl3 chefs... I prefer his cooking more
Lobster is the most expensive ingredient any of the chefs used here
Me too! And i love that word budgetarian you used there! XD
@@saxboss1 yeah but unlike other lvl 3 chefs he doesnt add caviar or gold flakes
@@saxboss1 And he used every single part of it, so your not throwing away the money
A Japanese level 3 chef that uses store-bought curry roux blocks...
He brought dishonor to his whole family!
/s
Emily girl, you're doing the damn thing. You've come so far I'm so proud 😭
I love Lorenzo, but I really expected the Indian Auntie in this episode!
Oh yeah
same thoooo
This episode is a big disappointment to be honest. They spent far more time on garnish than the spices that define curry.
@@godsama959 when I saw Emily blooming her spices in hot oil I knew this girl knows her curry. The girl will be a level 2 chef soon!
It feels like a missed opportunity.
I’d try any of these! I feel like we need two or three more curry episodes. There are so many different kinds!
I have a *TREMENDOUS* amount of respect for the gentleman cooking the Japanese curry for
saying how important it is to kill without suffering in any way.
People have no idea how bad the stress chemicals released into the blood of the animals they eat are
to the human body. That goes for all animals
yeah exactly! i'm not japanese but i'm bangladeshi and indonesian and we do the same thing. they're both muslim countries and eating the flesh of an animal that has been killed in a painful way is forbidden by religion. even though i'm not muslim i love that rule and try my best to stick to it!!
+violet yes💕Yes indeed. I was lucky enough to become close with a Muslim family & learned about the way they slaughter.
I had already stopped eating meat though when I became involved with them. They seemed very impressed that I refused to eat pork starting as a toddler.
But I learned about how bad our American system for slaughtering is in my youth & stopped eating meat by 15 years of age.
Temple Grandin is the only person I know of that has tried to get American slaughterhouses to use her method. And her method is completely humane.
She HAS created slaughterhouses💕 I just don't know how many are in operation
@@mastercleanseNOTdiet oh wow thank you so much for informing me! i will definitely look into her!
You do realise the lobster is still... DEAD?
Dying IS suffering no matter how you do it.
Lobsters don't have a signe brain but several nodules over the body the only ways to kill it fast is to cut is in half lengthwise and fast which requires skill, or to electrically shock it using a designated tool (actually the most "humane" way and the only one legal in Switzerland)
The lobster was probably still a bit alive even though it wasn't moving because only the biggest nodule was broken by the knife tip.
Keep in mind we don't have concrete evidence that lobsters like most invertebrates feel pain unlike vertebrates and fish so don't feel too bad for them
I feel like we've watched Lorenzo get more and more professional (and still fun) on this channel. I fully expect one day to start a video and hear, "I'm Lorenzo, and I'm a professional chef!"
Well now we have: hi im emily, im a level 2 chef
YES IT'S EMILY
YES IT'S LORENZO
YES IT'S FRA-- OH IT'S YUJI, YES IT'S YUJI
That's my same expected.
I was almost hyped for Frank too, but this is Curry so of course they bring on the Japanese chef to show us how to do it his style. Excited for this one.
AND ITS ROSE FOR THE FOOD SCIENTIST AAAAAAAAAA
My brain
i did the same!!!
This is the most dominant level 3 with the most dominance ive ever seen on epicourious channel
The videos they did with Chris Cheung were like god tier versus mere mortals. This Chef is great too, but he'll need another ten years to age into the effortlessly cool of the other dude.
Love Yuji’s sustainable approach.
And Emily’s curry sweater.
Mad respect for this level 3 chef. Everything is done so well and w precision. Bring him on more episodes!
Lvl 5 : 90 yo grandma from india.
Lmao Fr
The power is to great for TH-cam
Mad that shes not a great grandma yet
That's lvl 7
Lvl 5 is 70 year old
I'm loving Yuji's no waste cooking
Emily talking trash to the green beans caught me so off guard I almost choked on my food
OMG that was my favorite
Definitely cut them down to size 😂
hunted for this comment
LMAO same
“Because- this is true- I don’t have a tandoori oven in my house.”
Lmao i died
I love yuji since he brought gigantic fish to the show.
Lmao same😂
a worthy opponent to frank's giant cheese wheel
It's wonderful how every country has their own unique curry
Disha Deb yeah, it needs more episodes, as they have chefs of every nationality
How can it not be. Curry is such a broad term.
Everyone did great... But, I wanna taste Yuji's curry the most...
Guy's on a whole new level... I like him
Lorenzo: “onion powder...you could totally use fresh onion, but I’m done choppin’!”
Also Lorenzo: “now, I’m chopping my garlic...”
Maybe he was just tired of onion smell...
and tears that sometimes came along with it
@@daulahiftitah6461 Dude garlic smell lingers on your fingers longer than that of onions
@@meghanasaid7060 still... garlic doesn't make me cry while chopping it 😅
Lorenzo always looks like he had a shot or two before he starts cooking
Frank just finished harvesting his rice so he couldn’t make it.
💀
Also, lobsters did not have time to grow up in Frank's aquarium ;)
shut up
@@yrinx it's funny.
also, we love Frank, it's just that we don't see him often.
@@Dzejmsz
he has an Aquarium? last time I saw him he was in the Saharaa desert, sampling sand for making the perfect glass for his aquarium lol
When a Japenese talk about the correlation between animal's stress and flavour, you know he/she is a real Japanese.
You don’t want to eat an animal that was killed in fear
you couldve just used they
Actually a animal killed in stress has stress chemicals in it which can effect its taste
Really appreciate that he didn't boil the lobsters alive. I'm not a vegan, but that has always struck me as unneccessarily cruel.
@@v.crowley Well no, because, as he said, it kills them instantly
If it has been boiled alive it stresses the animal and that secretes acid that deteriorates the cells giving a gamy flavor.
The japanese knew this centuries ago, they have a method of killing fish, iforgot whats it called.
@@spikespiegel6587 ikejime
@@v.crowley you think that's cruel I used to work for a place where they rip off the claws and tails while it's still alive and let it sit out
@ktvindicare I know, can this man please get some respect?
Sooo sweet and funny, Yuji. “Yeah, my wife will be so jealous.” *giggles*
im sri lankan and i cook and eat curry almost every day. its funny how they only used curry powder in it !
when we cook , we use so many spices!
What kind of spices are you usng then? ;)
@@AdamMadejAnimSpeaking of South Asian spices......
Cumin seeds, cumin powder, coriander seeds, coriander powder, black pepper, mace, nutmeg, star anise, fennel seeds, mustard seeds, Nigella seeds, green cardamom, black cardamom, cinnamon, cloves, bay leaves, curry leaves, rye seeds, fresh green chillies, dried chillies....... etc etc etc.....
These are used individually or can be grounded first into a powder.
most spices who are used in traditional curry are either not accessable or expensive as eff. I am happy enough, that they even used spices instead of a spoonful of curry paste.
@@AdamMadejAnim as @Hemant Saikia has mentioned, we use chilli powder, turmeric powder, fenugreek seeds, dill, tamarind paste, goraka, pepper(white and black), cloves, cardamom, pandan leaves, curry leaves and ofcourse curry powder, which is not just one "curry powder" for all curries, there are separate types, for chicken, for vegetables, for beef and fish. Also all these above mentioned powdered versions have a "roasted" version of them which we use for each individual thing that we cook.
@@luit361 I use garam masala for curry but not every time.. 😁😁
I didn't know that there was another way to kill lobsters... why do people boil them alive if they don't have to? I respect the level 3 chef for that
Some people think it’s more fresh
Sadly lobsters don't have a nervous system like humans, they have one big brain and small ganglia around their body. I'm not sure if they can still fell pain or only some pain, bu either way the quickest way to kill one is electrocution. I though they just hooked one up on 230 V AC but no, there are special devices for killing crabs and lobsters.
@@jimmycarburator2012 thats dangerous. Put them in the freezer for 20-30min and use a sharp knife to split their head. Uts the least stressful way to kill a lobster and it won't accidentally electrocute anyone.
Level 3: lets use the last cell of the lobster
I respect the no wasting thing.
Level 4: let’s use a molecular gastronomy dream-catcher to nab the last final and fleeting glimpse of the lobster’s life as it flashes before him/her - and from its essence, create a lobster nitrogen foam to top off the dish...
I wish Julie was here to make a real Jamaican curry goat!!!
I wish Julie was my friend because she is so all-around lovely
Yesss! Or curried chicken, but curried goat indeed. We Jamaicans love curry
I wish the indian aunty was here cuz desi culture is all about curries :(
@@Jawadshahzad101 sameee :(
Same. Caribbean curry is quite different, but VERRRRYYY delicious!
I expected a ketchup curry by Emily
I mean- she did use tomatoes...
I think this is the best dish I've seen Emily do in this, I actually preferred it to Lorenzo's... Although the Level 3 looks amazing
Some curries do have ketchup in them to sweeten it, so hopefully she finds out about this :)
@@itsbigbunny892 all mainstream curry has tomatoes
Basically only Emily made her own curry roux.
Lorenzo used curry powder and Yuji used roux blocks.
Yuji’s plate is a work of lobster art 😍
YESSSS EMILY IS BACK, and lorenzo
Call Rose
@@Z1NC0X frank too💀
He needs them
It's always nice when one of the cooks is going vegetarian. Thanks for that!
Soon as I saw the title I just knew!!! But nah, y'all missed Julie. Jamaican curry. She woulda killed this
facts were spoke here...they could've saved Lorenzo for the next one
Same with Palak with her Indian Curry!!
Or rinku for Indian curry...
True!!!!
Every country's curry is different so it is different. I personally prefer the Japanese curry but it's just different profiles from Thai Indian or Jamaican
as a javanese myself, that's quite surprising to see our product is used for different variation of curry
thanks for the shout out chef Yuji!!
"I want to look like my curry" and this is why I love these videos!
She took the saying "You are what you eat" to a whole new level 😂
I'd complain about Emily not using ketchup, but she used tomato paste.
I'll allow it.
She's definitely growing, working to bump up to level 2 😊
We all know frank isn’t here because he’s raising his lobsters 🦞
LOOOOL
Lmao
😂😂
I hear they’re currently in preschool ❤️ He’s so committed to raising them right ❤️
What if he’s making another sort of curry
Emily: we’re going to cut these beans down to size. No one likes you.
Me, who was not expecting that: 🤣🤣🤣
That caught me so off guard and I love her
She reminds me of my art teacher, they act AND look identical 💀
Emily is so entertaining. I like her mindset on cooking
I love how yuji always use everything of his ingredients
It’s time to appreciate Dr. Rosemary Trout for all the informative explanations.
Mad respect for you ma’am!
there's a special place in my heart for yuji
Lorenzo never fails to make me laugh and want to have fun cooking!
I feel like I need at least some chickpeas in vegetarian curry. I really need some kind of protein to feel satisfied.
You can add them. Anything can be made into a curry
Same!
yuji is fast becoming one of my favourite level three chefs!
I love Yugi ? Level 3 chef. He was humble and taught a lot.
I seriously love your profile pic. It's adorable.
I've said it before, but I'll say it again. Emily is an absolute treasure.
I prefer your chefs who are just cooking and not putting on a show. Again, I love home cook, Beth, and your expert chef, Frank. They just do their thing without any fanfare.
Yuji's curry looks so amazing.
"Sometimes the most complex flavours come from the balance of simplicity"
I really think Lorenzo should learn this. For almost all dishes him makes, he just adds tons of extra stuffs and over does the dishes
I had a compete “a-ha moment” today re how much this channel has helped me improve as an amateur home cook. I realised I’ve gone from just identifying with ‘early Emily’ - to...
a) now staying right til the very very end of every single vid
b) obsessively listening to & rewinding Rose’s informative breakdowns...
c) then rewatching the videos again after hearing Rose, so I can see how these chemical compounds I still can’t pronounce, effect both these recipes and my own...
#isthiswhattheycallpersonalhomecookgrowth?
I love how much Lorenzo loves cooking and food, he cooks every meal with so much enthusiasm and love it's amazing
Emily and Lorenzo need their own casual cooking show!
Add in Chef Frank for good measure and you have a ratings winner! :)
am i the only one who's really just excited to see emily, lorenzo and frank????? I WANT THEM TO BE ON EVERY VIDEOOOO!!!!!!
Frank's specialities are traditional American cuisine and Italian cuisine. He's probably fairly good at French too since he is a culinary instructor after all. Epicurious usually tries to bring on a chef that specializes in whatever kind of cuisine best fits the dish, in this case curry is huge in Japan and they have their own style of it that's different from other countries so that's why Yuji is on.
I thought at least one of them would be toasting and grinding individual spices.
They are doing a different type of curry, not every curry us indian
THANK YOU!
you do realize indian cuisine ain’t the only one with curry
Is it just me or is seeing Rose such a good thing to brighten your day
Hooray it’s Yuji!! Love all three of these chefs, this is one of my favorites. :) I made curry this week by cooking up some chicken and potatoes and dumping a jar of curry sauce over it....Level -1? :)
Yuji is so wholesome and knowledgable, i love his recipe
I just realized that Lorenzo laughs like Krusty the Clown. I will never unhear it.
All the curries look amazing but Yuji is really the stand out with how he prepared the lobster
Emily and Lorenzo are my favourite!!
Please tell me Yuji has a youtube channel or something, this man's cooking is absolutely amazing
Watching this honestly makes me wonder if I know what curry is, and I've been making it for forever....
Curry has a pretty wide definition(There is actually no dishes officially called “Curry” in India......), what type do you make?
Lots of regional varieties of curries!
I don't think that there is a broader category of food than "curry". Even ignoring Thai, Japanese, Chinese, Vietnamese, etc. curries and just looking at India means endless curry possibilities. Basically anything kind of saucy counts.
To me, a curry is a spiced stew (I'm Indian and thats how I've always understood it). Curry isnt a dish but a category of food like soups. There are a million kinds.
Bro Yuji is a God. I would definitely pay for all his food. The effort and time is amazing.
Frank wasn’t here because he was too busy raising the lobsters in his backyard swimming pool
Awwwe Yugi is just so humble and sweet and he adores what he's doing!
Man i just really love Lorenzo hes one of my favorite chefs here
I love to see Emily and Lorenzo, they make me smile with all their energy.
Yuji always amazes me on how He always uses every part of his ingredientes.
I'm hungry now
The day Emily becomes a Level 2 I'm gonna cry from happiness
this episode should've had an indian in it, to make a real authentic curry. carribbean curries are great too
Facts! I was hoping to see an Indian and Caribbean style curry so a tad disappointed but this is still good. I love Epicurious.
Oh, yes! I was hoping to see that lvl 2 Indian lady
Seriously... they could’ve used Palak to educate us about Indian curry.
So what is "a real authentic curry"? The word curry doesn't even exist in the official indian language and they have more 10000 different spice blends that could fall into the "curry" category.
Everyone is talking about yuji and emily but lorenzo is my mood 90% of the time. We must protect him.
I watch this serie every morning for no reason at all
I just love Emily's sweater
Show of hands for those who want the terrific trio (Emily, Lorenzo, Frank) to be back again.
Yaaaay I love when Emily is in an episode 😍❤️
Oh this is NEW, I was wondering why all the comments were 15 minutes ago
finally 3 meals that all look incredibly appetising
Yuji's curry is so appetizing. 🤤
Hi Emily! Hi Lorenzo! Welcome back! We missed you!
Level 0 chef: so first u get your microwave and...
You get your phone and open an app called ...
You then pull out your purse and...
Use your life savings and...
@@thebeastgodisheredeathtoal2256 Grubhub
*cringe dance starts*
Then after you forget to wear mitten, you gra-AAHH
Finally an episode that we can tell the difference of skill between the comparison image
It's so ironic that the level 1 chef made everything from scratch and the level 2/3 chefs used pre-made "curry" powder/cube.
If u ever eat/make japanese curry, yes it need that cube
I feel like for Japanese Curry if you make it from scratch or just use the powder it doesn’t have the same flavor. You need the cube.
@@chiara9369 I didn't know that, thanks for letting me know.
@@ritshikanjilal5461 no problem ^^
@@dragonempress4490 I guess the cube can be made from scratch, but I don't think it's worth it. Be better off thinking about the protein and additions with the saved time.
everyone has an amazing curry but I loved Yuji more because his plate has more color and they also add so much flavor.
Our pro boi Yuji has returned
I was thinking it was gonna be an Emily, Lorenzo and Frank trio but when I saw Yuji I was just as happy because he always makes the tastiest dishes :)
Will we ever see Emily evolve from a level 1 to a level 2?
You’d need skills for that
Probably not
She did one where she was called a home chef...but if she isn't level one she can't work with lorenzo
Unless of course they are able to find an advance Chef Stone to upgrade Emily
Please dont. She can barely cook. If they do that everybody gotta level up
Ohh yeah ROSE!) And Lorenzo is having sooo much fun. I love it!
There's a restaurant near me that has a curry ketchup sauce for their fries. I'm really hoping Emily has something like that in her curry.
I totally agree, Emily. Tim Curry's been my "perfect (level) 10" for many years!
I loved that everyone made a different type of curry representing different parts of the world: India, Southeast Asia, and Japan
You wont get anything similar to that in india😂
@@tejasku2291 at least with any ketchup!
Btw Lorenzo is Filipino. Just to specify Southeast Asia
I didn't do it tonight, but this channel almost always comes through in the clutch with what to cook for dinner when I'm sitting in my car after work and don't know what to do. LOL Thanks still to Shariff for inspiring the best chicken sandwich I've ever eaten.
I'm so happy Yuji uses the boxed curry like me lol! Makes me realize it's the real stuff and the Japanese just are masters at production.. Everything else he does is masterclass though.
I love all of them but the way Yuji used the whole lobster... RESPECT
Lorenzo : ".. I'm done chopping for now"
also Lorenzo 20 seconds later : "Now let's get 5 garlics, give it rough chop"
I love Lorenzo, when he talks its so interesting
Yuji’s underrated