I Tested More Insane Tiktok Noodles- Joshua Weissmans Chili Garlic, Cilantro Lime Noodles, Gochujang
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- Опубліковано 7 чер 2024
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The Recipes I Followed-
Cream of Mushroom Shin Ramen- www.tiktok.com/t/ZT8Lv6oS4/
Gochujang Spaghetti- www.tiktok.com/t/ZT8LvYTYd/
Cilantro Lime Noodles- reelCtHI-z...
Chili Garlic Potato Noodles- • The Easiest Chili Garl...
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David Seymour
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Intro: (0:00)
Cream of Mushroom Shin Ramen: (1:44)
Gochujang Spaghetti: (3:27)
Cilantro Lime Noodles: (5:48)
Joshua Weissman's Chili Garlic Potato Noodles: (8:40)
Outro: (12:59) - Фільми й анімація
David being protective of the nice girl in that video was so wholesome. So many reasons to love this channel!
I agree! I really appreciated his kindness towards her.
Content creators get plenty of love already. We all have to stick up for the trolls. No one is showing them any love.
Hey David! I made those noodles form Josh‘s video but I used like a third of the recommended amount of starch and they turned out absolutely delicious! If you do them again use less starch😅
yeah i was wondering about that much starch i saw go in... but i trusted joshua until you bit into them ahaaa
don't overwork it either when rolling. that develops the gluten a lot more
@@nixnikoy09 There is no gluten in a dough made from starch and boiled potato.
Your work and channel in the UA-cam food world is greatly under appreciated. Love all that you do!
Thanks so much!
Hi! The last recipe (thick potato noodle) may be based on a Polish recipe for potato dumplings (in Polish language called kopytka). The potato starch you have used contributed to the odd texture of the noodle. Albeit the potato flour used appeared to be from Poland (the spelling was in Polish hence my assumption), it was potato starch rather than potato flour creating the odd noodle texture. The original kopytka recipe uses regular flour, boiled potatoes and eggs.
I'm surprised josh actually listed the corn and potato starch as part of his recipe seeing as it's not traditionally whats used
Or maybe it was based on kluski śląskie (silesian dumplings???) because when you make this kind of polish dumplings you use potato flour instead of regular flour. They are more chewy then
he was following Josh's recipe though and he included everything in that recipe. He can't deviate, even if that seems more in line with the original recipe.
It isn't. It's an asian noodle. Many people have done potato based noodles not just the polish 😂 italians have gnocchi too, austria and germany has Kartoffelnudeln etc etc
It's kluski śląskie and he put way too much starch into it. The ration should be 4:1 - 4 parts potato, 1 part potato starch.
Being from Poland I've done a lot of potato nuddles in my life (with breadcrumbs and butter are the best). And the trick is to mash the potatoes, then even them on the surface and divide them into 4 parts then remove the 1/4 (still using it, just toss it onto the rest of mashed potatoes) and add the potato flour into the hole so it's even with the mashed potatoes and then knead it. It always is perfect that way 😊
Just forgot about adding one egg to this 😅
thank you.
it's potato starch, not potato flour :) which is probably why his recipe did not work
@@szinga potato starch and potato flour is the same thing. Just you can call it this or this :)
I really want to see Joshua Wiseman respond to this! I wonder what happened here.
@@Itadakimasucorn and potato starch, Yukon potatoes. Not a gluten product.
(Not gluten free because of the soy sauce)
Could also be the youtube chef gig. He either made or found a bad recipe, but just had to roll it out anyway because otherwise he would have lost a bunch of time and money. Tons of food youtubers don't make enough profit after expenses, so they're forced to cut corners to make a living. Then again that's just a theory, and ot could just as easily been something else.
@@Quixangluten is not restricted to wheat family items. There are types of gluten, its just the wheat gluten that affects celiacs. Corn gluten is used in a lot of things.
@@JAT985the starches are gluten free though. It wasn’t gluten. It was probably too much starch considering his issue with the noodles falling apart.
@@Lilly_the_Snek I'd be inclined to agree if he were a little smaller. He's got like 8 million subs and just bought a big studio afaik. But you're totally right that there's major pressure to put out a vid on schedule every time. That doesn't really leave a lot of wiggle room for mistakes, and sometimes you've just gotta send it I guess.
Hi David, I just saw Joshua's video and he didn't use corn starch. Also in Polish cuisine there is a dish called 'kluski śląskie' (Silesian potato dumplings) and it's quite similar to these potato noodles, but they are made not with water but an egg and are shaped into little balls with small hole from the thumb. The golden proportion for that is 3:1 potatoes to starch, but it all depends on the type of potato, also if the potatoes are young, they need a lot more starch, so maybe that was the issue?
Love your videos! Xoxo from Poland
Weissman's recipe online lists both corn & potato starch
Hey! So I followed his written recipe on his website that listed 2 yukon potatoes, 1.5 cups of potato starch and .5 cups of corn starch. I accidentally called them russets at 9:05. I did notice he didnt explicitly mention corn starch in the video, but I'm always more inclined to follow the written recipe as that's usually a more refined/accurate depiction
i'd like to say im surprised by this lmao@@DavidSeymourofficial
I made these noodles right after Joshua released his video and got the same results. They are the only thing I've ever made that my husband refused to eat lol. I was so excited about big, chewy noodles, but they were totally inedible. :(
Tragic😞 ty for the warning ⚠️
Thank you! I have been wanting to make them since the video came out. Didn't have potato starch. Recently bought it in order to make these noodles but I am not going to make them after reading your comment and seeing this video.
@@____Ann____dont follow his recipe. It was way way to much starch ! For 1 cup of potatos use maybe a 1/4 or 1/8C of starch. In the end of the day its kind of a gnocchi he made. So i would look more into those and combining it with his Sauce. Which was good.
Thank you for defending thefoodietakesflight!!! I've been following her for a while, and she's a total sweetheart.
When I make tteokbokki, I make it with a sauce extremely similar to that gochugang pasta sauce. I cook the tteok in a pan with minimal water, like just enough to cover them. And once it's boiling, I add all the ingredients for the sauce + a tiny bit of sugar. I swear, when you eat it this way, it's the korean equivilent of mac and cheese, except it's spicey and has an AMAZING texture. I'm drooling just thinking of it.
As much as I look forward to your videos, they make my cravings go wild and I end up eating more than I should. Struggling to lose the last few pounds at this point LOL
The noodles in the last recipe are a riff off of rice cake Korean recipes. I can’t believe you don’t like the chewy texture! I adore it and love it so much.
Really great selection of recipes this week, love it!
Ugh I love pasta and I love watching a home cook try new recipes. Yummy! Thanks David!
You're adorable, funny, engaging, and real. I love your videos! The cooking and recipes are great, but your personality is what keeps me coming back. Thank you for brightening my day. 😊
I love your videos so much! They've helped me through some rough patches ❤❤❤
I would love to see you try some SortedFood recipes- they did a ultimate ramen battle and I’d love to see you try to recreate it and give your verdict. Also, their ultimate burrito battle caused Spain to become extremely angry, you know what they say there’s no such thing as bad press.
My fav man. Favourite part of my day is when I see you post.
Cuuuuute, i loved tagging along on ur shopping trip!
I'm definitely going to be making the middle two in the near future. I'm especially excited for the gochujang noodles, that sounds amazing
Lollll i was excited about those potato noodles. Thanks dor doing the hard work David!
I made those potato noodles too, and the texture is definitely weird, I don't think that it's because you or I did anything wrong. Mine also went from kinda falling apart before boiling them, to suddenly being surprisingly strong after boiling them.
I kinda liked the texture though to be honest, but that's a purely subjective thing, guess I just like chewing haha.
been watching since 2018 ur a legend!
Joshua's with just regular Udon Noodles would probably be good.
I've made it lots of times. It is indeed fabulous. I like to swap out the gochugaru and use aleppo chili pepper powder, and I use toasted sesame seeds. (I've never tried it with his noodles... don't see the point).
We all know David has a separate fridge for his sauces and condiments lol he always has to get so many
Bad David! No outside!
it did feel weird tbf lol
i cant cook at the moment due to living arrangements but im building a house and when i can start cooking, im SO coming to your channel and just making so much of this shit, it looks SO good and your reviews are so bang on and genuine, i cant wait to try all of this
The spaghetti and Cilantro lime noodles look so good and easy to make. Definitely on my to try list now
I always look forward to your videos, and ngl noodles are my weakness so this one hit different
Great vid as always
You should try that last recipe using rice cakes instead!! OR you should try making a Korean rice cake dish, like Tteok-bokki. I usually make a fish-free version
This tasted so good!
I would really love to see you try some crazy recipes from specialty cookbooks!
😂😂😂😂 the last one had me in tears
I must say, those sauces all looked great!
I was literally thinking "You could serve this at a Halloween dinner" when you mentioned never having seen something like this outside of a Halloween party.
Sitting here eating cheap ramen when this popped up. Seemed like perfect timing.
love you videos!
This was great. I love the fails haha
I’d love to see some lunch recipes (specifically a mason jar soup, that only needs hot water and five minutes to make) since school is about to be back in session in the south!
I thought that lime cilantro sauce looked good. And it's good to know I can forget about those fat potato noodles! Thanks for biting the bullet (and those rubber noodles!) for us, David!
I love the new camera angle at 6:15 !! Super pleasing to look at❤ but simultaneously probably difficult to cut while trying not to be in frame😂
I've been in the mood for noodles lately, and the cilantro lime ones are the ones that sound like they'd perfectly hit the spot.
6:30 As someone with misophonia, I can sort of understand people not always liking to hear people slurp or chew in a video (stuff like 11:37 for instance XD ). But that's what the mute functionality is for. I actually like your videos for that : you don't talk with your mouth full so I never miss out on important things while you eat, and still get to hear your impressions on the food.
love the blog at the beginning david!!
The gochujang one becomes even better with mushrooms and shrimp and green onion
I've made the potato noodles and they were delicious. I think you may not have cooked them long enough. Our whole family love Joshua Weissman's potato noodles with his sauce.
The range of expressions that crossed David’s face when eating those potato noodles was incredible 😭
Omg I’ve been to that H mart and I felt like I was in a hedge maze. There are so many things in there!! The meat selection is quite nice and they have the most interesting produce! The Italian place in the same plaza also makes some of my favorite chicken francese ever, and the deli across the street is fire! 🔥
David, love watching your videos. Think I have been here since before 100k? Can't remember. It'd be awesome to see you try Biang Biang noodles, I feel like you'd enjoy them! They're my personal favorite dish as well.
Literally just made a bowl of noodles, this is perfect
Im deff making the gochujang pasta for dinner tomorrow. Toss some spinach and chicken in there and it sounds like a killer dinner.
I got so happy when I saw Central Ave HMart!!
I love H-mart! Also your videos! And noodles!
I’d love to see David try more Asian cuisine!
Gochujang Pasta wow 🤯
Cilantro Lime Noodles looks delicious, I think i have everything but the noodles 😋
i think i'll try #3. despite being "of a certain tone" i love spice! however I am one of those that will be skipping on the cilantro. but everything else looks great! even the first one I want to try :D
Very elegant noodle eater I must say. Such poise.
Hey, that's my H-Mart by Yonkers and White Plains! I love going there, especially for boba tea and their food court. What a coincidence!
I put gochujang in my jjajangmyeon when I fry the black bean paste. It's SO good.
lol love the polish potato flour
Love the vids !!
God damn i had to lol when you were eating those potato noodles!
Yeah, perhaps I'll use Joshua's sauce and instead replace with some udon noodles. These all look so good and I've saved the recipes to try them.
H-Mart is the bomb! I used to shop there when I lived in the Atlanta area. They don't have one in St.Louis though :(
Joshua's sauce with the Chinese knife cut noodles from the 3rd recipe would be perfect!
HA, that potato bite.
Ive been doing that ramen upgrade for years
H mart is a paradise ✨️
Gochujang has been having its moment along with sambal oelek and harissa.
I used to live near an H mart and I loved getting mu mushrooms, fruit and sushi meat there ughh i miss it
I think you're supposed to cook the potato noodles longer
The recipe doesn't say they're done when they float, it says to watch for sticking when they do, and to taste for doneness
That thumbnail though😂😂 I just realized
David, with all of the different ingredients you cook with, do you keep an inventory spreadsheet of what you have? What is the most unique ingredient you have?
For the last recipe, i wonder if tteokboki (think i spelled that right) would be easier and taste the same?? They make them in a whole bunch of forms, including long noodles. They're chewy but not rubber LOL
They would’ve worked better. I usually buy the thinner long ones and cut them in half to be like 4 inches long if I want them in a thicker sauce.
Tteok just means rice cake, and it comes in many forms. You could definitely use rice cakes with the sauce.
Fyi, tteokbokki is the name of an entire dish that consists of the rice cakes in a sauce, usually with fish cakes and sometimes other veggies.
@@lss8713It's like I say about ramen. Ramen is the dish, ramen *noodles* are just one of the elements of the dish. Which is why it irks me whenever someone serves the noodles without soup or a dipping broth and calls it "ramen." Or when people call something "sushi" when it doesn't contain vinegared rice. 😬😖
I think that potato noodle is supposed to mimic korea's rice cake that's a main ingredient for topokki
I can imagine the chewiness from the amount of starch in that dough 😂
Your lucky you can find unsalted ceam of chicken soup lol its hard as hell to find it around me (California 1 hour from la)
San Diego here ! I feel you
I wonder if I can get it here 🤔 We get tons of Campbell's options around here. Though to be fair, I'm not far from their headquarters 😂
The gochujang spaghetti reminds me of a recent Eric Kim recipe from the NYT! I think his is more like the equivalent of Italian fettuccini alfredo that just relies on butter and pasta water for the emulsion, while the tiktok one goes full gut bomb with the cream. I want to try both though!
Your reaction to the potato noodles reminds me of the first time I had tteokbokki. I still don't like rice cakes. I wonder if you followed a gnocchi recipe if they'd be more edible?
Love me pasta recipes! God bless You David! Huge fan here!🎉🎉🎉🎉❤❤❤❤❤❤
gochujang is basically a semi-fusion olio e aglio it deviates a little but the core ingredients are there garlic chili and oil, cheese (pecorino works but parmesan is preferable) if I'm lazy I also use siracha in lieu of chili and garlic
korean rice cakes would be perfect for the last recipe!
i would like to see you try Josh's recipe with pasta!
The last recipe seems to be related to Italian potato Gnocchi (which are sometimes rolled long and fried in a U shape with the name Chifeletti). As every Italian grandmother knows, you put too much flower in them, they become rubbery.
Each of these looks fantastic (sans the last noodle). I think I'll try the chili garlic sauce on another noodle.
It's extremely easy to make your own udon noodles. Pro Home Cooks has an excellent recipe. Has perfect chew.
I’m been curious to know if the potato noodles are kind of similar to rice cakes and could be used in dishes like tteokbokki instead
I've made Joshua's recipe and the noodle texture was fine to me. It was very soft. I had to use more water than what the recipe called for, as noodles kept cracking when I rolled them.
Funnily enough I have all of the Joshua Wiseman ingredients on hand always, but the others I’d struggle to have even half of those ingredients usually 😂
omg David I think we shop at the same hmart, doubt I'll get to see you there though as i rarely have the chance to make out there
It's so interesting how growing up in Singapore I see stuff on Menus such "Fried Rice USA" and always wondered how that tastes like 😂 But tried a Singapore fried Noodle once overseas and I don't see how it's like any significant fried Noodle here considering we have sooooo many 😂😂😂 but fried noodles from any cuisine (Malay, Chinese, Indian) here is amazing and I have favourites from all ❤
Have you ever thought about doing the Binging With Babish LOTR feast?? I am so tempted to try it for my birthday this year LOL
The Foodie Takes Flight's dish looked so good that she could've gone full Nikocado and I wouldn't even care, as long as I got the recipe
Honestly the last one got my attention lol but i'll look for the correct recipe before trying!!
You were in my neighborhood. I recognize my fave H Mart 😊
David you NEED TO check out the H mart in Paramus NJ, they have the BEST Korean fried chicken in the foodcourt and they make Korean corn dogs to order
Something seems odd, the starch reacted in an odd way. Josh's noodles didn't gelatinize the way yours did.
Maybe try potato gnocchi in place of the noodles in the last recipe
If you want to enjoy Joshua's sauce I would just go grab some Tteokbokki and put the sauce on those.
I think I would try that last recipe with udon noodles, I'm not brave enough to make those giant potato slugs!
“Nikacadoing” 😂😂😂