In my college years I used to make ramen with butter and cheese all the time and I loved it. This video brings me back. I love when ppl cook things like this. It pisses off all the self anointed food snobs who are all of a sudden experts on what’s authentic because they watched it on youtube.
had a dude tell me I was stupid for mixing tofu with chicken chunks in a tofu chicken stir fry. Said tofu in authentic gourmet food is meant to sub out meat not be used with meat. LMAO
This reminds me of a good 'Honky diner - yes - Hong Kong style - so bizarre yet fabulous fusion of Cantonese, Italian and British influence...rather mad yet brilliant.
History Historians have noted several lexical milestones relevant to pasta, none of which changes these basic characteristics. For example, the works of the 2nd century AD Greek physician Galen mention itrion, homogeneous compounds made of flour and water. The Jerusalem Talmud records that itrium, a kind of boiled dough,was common in Palestine from the 3rd to 5th centuries AD. A dictionary compiled by the 9th century Arab physician and lexicographer Isho bar Ali defines itriyya, the Arabic cognate, as string-like shapes made of semolina and dried before cooking. The geographical text of Muhammad al-Idrisi, compiled for the Norman King of Sicily Roger II in 1154 mentions itriyya manufactured and exported from Norman Sicily: One form of itriyya with a long history is laganum (plural lagana), which in Latin refers to a thin sheet of dough, and gives rise to Italian lasagna. In North Africa, a food similar to pasta, known as couscous, has been eaten for centuries. However, it lacks the distinguishing malleable nature of pasta, couscous being more akin to droplets of dough. At first, dry pasta was a luxury item in Italy because of high labor costs; durum wheat semolina had to be kneaded for a long time. There is a legend of Marco Polo importing pasta from China[19] which originated with the Macaroni Journal, published by an association of food industries with the goal of promoting pasta in the United States. Rustichello da Pisa writes in his Travels that Marco Polo described a food similar to "lagana". Jeffrey Steingarten asserts that Arabs introduced pasta in the Emirate of Sicily in the ninth century, mentioning also that traces of pasta have been found in ancient Greece and that Jane Grigson believed the Marco Polo story to have originated in the 1920s or 30s in an advertisement for a Canadian spaghetti company. in Greek mythology, it is believed that the god Hephaestus invented a device that made strings of dough. This was the earliest reference to a pasta maker. In the 14th and 15th centuries, dried pasta became popular for its easy storage. This allowed people to store pasta on ships when exploring the New World. A century later, pasta was present around the globe during the voyages of discovery. Pasta manufacturing machines were made since the 1600s across the coast of Sanremo. Dan Dan Noodles call Ragù alla Bolognese? Chinese Lo Mein call Carbonara? Mongolian Beef call Beef Ragu?
vilko skorlich Great copy paste skill. Except everyone can do it. And while wikipedia is an almost accurate source of information, the editing freedom is another issue. Here's some internet info: "While we do think of pasta as a culturally Italian food, it is likely the descendent of ancient Asian noodles. A common belief about pasta is that it was brought to Italy from China by Marco Polo during the 13th century." Don't cry knowing that your culture is adopted. Plus, there's no shame in adopting other cultures and giving it your own twist.
You would say that this is not authentic italian.But,if you go to a good italian restaurant they only cook the pasta halfway through in the water and then they put it inside the sauce with a bunch of starchy pasta water and stir it and evaporate out the excess water.That way you get an amazing emulsion and the pasta is soaked through with flavor.
if they can't take a joke.... well, you know! :) Tried it a few minutes ago... amazing! (and much less fuss than trying to boil pasta ) Next time, I'm going to use my starch/cheese sauce starter - and just par boil the ramen!
If you want pay homage to an awesome Italian dish and put an Itialian kick on an Asian staple, I'm down with that. I have NO question this would taste really good. Appreciate ways to make ordinary food taste a lot better without breaking the bank..
traditionally, it's pecorino. but many use a 2/3 1/3 pecorino/parmesan mix. If you really want a thickened sauce, consider 10g corn starch/150mls water, heat to thicken - add some oil and then, 150g pecorino/50g parmesan.... add the ramen water, ramen and... hmmm tasty! (and you can store the cheese sauce and make this again later in the week)
My comment refers to how ignorant your statement comes off. First, off Oriental is an old school derogatory term. Asian is PC. Second, obviously he was being sarcastic.
Ignorant of my own race? It seems where you come from, the word 'oriental' has been perverted Cool off instead of getting over-sentimental over needless things buddy ^^
since being stuck inside due to covid-19, i tried making this and it tastes pretty awesome
2:01 "Fuck you guys. it's good".
In my college years I used to make ramen with butter and cheese all the time and I loved it. This video brings me back. I love when ppl cook things like this. It pisses off all the self anointed food snobs who are all of a sudden experts on what’s authentic because they watched it on youtube.
People* "Ppl" isn't a word.
He said it wasn't authentic, but Italian food has been Americanized and watered down for the masses, just like any cuisine.
had a dude tell me I was stupid for mixing tofu with chicken chunks in a tofu chicken stir fry.
Said tofu in authentic gourmet food is meant to sub out meat not be used with meat.
LMAO
"f*ck you guys... it's good." - David Chang
omg, i just made it. it's delicious!! THANK YOU!!!
david chang lol what a legend
It would probably make sense to use this method with Italian pasta.
This reminds me of a good 'Honky diner - yes - Hong Kong style - so bizarre yet fabulous fusion of Cantonese, Italian and British influence...rather mad yet brilliant.
This is rather awesome ~ Crush and toast some black peppercorns in a small fry pan on the side & IT'S PERFECT
It does but the emulsion of pasta starch butter cheese held it together the oil helped it looks glossy and emulsified
Pasta is something derived from noodles. Italians can't really get mad, nor should they. Without noodles, there wouldn't be any pasta anyway.
History
Historians have noted several lexical milestones relevant to pasta, none of which changes these basic characteristics. For example, the works of the 2nd century AD Greek physician Galen mention itrion, homogeneous compounds made of flour and water. The Jerusalem Talmud records that itrium, a kind of boiled dough,was common in Palestine from the 3rd to 5th centuries AD. A dictionary compiled by the 9th century Arab physician and lexicographer Isho bar Ali defines itriyya, the Arabic cognate, as string-like shapes made of semolina and dried before cooking. The geographical text of Muhammad al-Idrisi, compiled for the Norman King of Sicily Roger II in 1154 mentions itriyya manufactured and exported from Norman Sicily:
One form of itriyya with a long history is laganum (plural lagana), which in Latin refers to a thin sheet of dough, and gives rise to Italian lasagna.
In North Africa, a food similar to pasta, known as couscous, has been eaten for centuries. However, it lacks the distinguishing malleable nature of pasta, couscous being more akin to droplets of dough. At first, dry pasta was a luxury item in Italy because of high labor costs; durum wheat semolina had to be kneaded for a long time.
There is a legend of Marco Polo importing pasta from China[19] which originated with the Macaroni Journal, published by an association of food industries with the goal of promoting pasta in the United States. Rustichello da Pisa writes in his Travels that Marco Polo described a food similar to "lagana". Jeffrey Steingarten asserts that Arabs introduced pasta in the Emirate of Sicily in the ninth century, mentioning also that traces of pasta have been found in ancient Greece and that Jane Grigson believed the Marco Polo story to have originated in the 1920s or 30s in an advertisement for a Canadian spaghetti company.
in Greek mythology, it is believed that the god Hephaestus invented a device that made strings of dough. This was the earliest reference to a pasta maker.
In the 14th and 15th centuries, dried pasta became popular for its easy storage. This allowed people to store pasta on ships when exploring the New World. A century later, pasta was present around the globe during the voyages of discovery.
Pasta manufacturing machines were made since the 1600s across the coast of Sanremo.
Dan Dan Noodles call Ragù alla Bolognese?
Chinese Lo Mein call Carbonara?
Mongolian Beef call Beef Ragu?
vilko skorlich Great copy paste skill. Except everyone can do it. And while wikipedia is an almost accurate source of information, the editing freedom is another issue. Here's some internet info:
"While we do think of pasta as a culturally Italian food, it is likely the descendent of ancient Asian noodles. A common belief about pasta is that it was brought to Italy from China by Marco Polo during the 13th century."
Don't cry knowing that your culture is adopted. Plus, there's no shame in adopting other cultures and giving it your own twist.
You would say that this is not authentic italian.But,if you go to a good italian restaurant they only cook the pasta halfway through in the water and then they put it inside the sauce with a bunch of starchy pasta water and stir it and evaporate out the excess water.That way you get an amazing emulsion and the pasta is soaked through with flavor.
if they can't take a joke.... well, you know! :) Tried it a few minutes ago... amazing! (and much less fuss than trying to boil pasta ) Next time, I'm going to use my starch/cheese sauce starter - and just par boil the ramen!
I made this and it was 😋😋😋
Oh, yeah!!
He has the munchies
If you want pay homage to an awesome Italian dish and put an Itialian kick on an Asian staple, I'm down with that. I have NO question this would taste really good. Appreciate ways to make ordinary food taste a lot better without breaking the bank..
UA-cam algorithm thank you
I'm so going to do this tomorrow. Hahaha. Damn
How was it?
This is so fucking interesting
fuck, thats good
It tastes great, but it's not that much different to just adding butter, cheese and pepper to cooked ramen.
What do I need if I cannot cook instant ramen? :D
Assisted living. Or euthanasia.
That euthanasia sounds delicious. I think I'll have that.
@@commentcopbadge6665 Youth in Asia?
@@Alienman1212 it's usually withing the scope of most male '3-ingredient rule' ie water, heat AND ramen noodles :)
Why Italians never adapt to chopsticks? Because we invented the fork!!
THE REAL PAISANOS EAT THIS
i think ive found the all mighty pepe
Chef what cheese?
traditionally, it's pecorino. but many use a 2/3 1/3 pecorino/parmesan mix. If you really want a thickened sauce, consider 10g corn starch/150mls water, heat to thicken - add some oil and then, 150g pecorino/50g parmesan.... add the ramen water, ramen and... hmmm tasty! (and you can store the cheese sauce and make this again later in the week)
@@en2oh ty so much - I will try ♥️. I have seen so many of yr videos. I love your shows, but the naughty words🤷♂️. Lollll
Blessings from Houston
Did someone say...Pepe?
why didn't the cheese split in the boiling water?
I think it emulsifies, albeit a very loose one.... That's why the fuck ton of oil (butter, olive and cheese)
neoalex that sounds right, but I know if I make it would probably split
trick384 use more butter :)
no problem there
Add it at the end off the heat
arcamadonna
The best method of consumption for these: Remove from package, add seasoning and enjoy, dry.
Who the fuck disliked this video
Max Ellenbogen classic pissed off Italians
Just saw an interview on him
Never heard of him
heard of G. Ramsey of course. Flay. Moremoto. Even Rachel. Ray. But not him.
...he's a pretty big deal in the food world. but yeah, i guess he doesn't have a show on Food Network if that's the bar you're setting
I'm sure he'll lose sleep at night knowing that the great James Gabriel hasn't heard of him. Lmao, what a fucking turd of a comment
@@Ryodog the guys a hack!!!!!!
Your Right tho.
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does he mean "oriental" instead of "authentic" ?
wow youre a fkn idiot.
Care to explain?
My comment refers to how ignorant your statement comes off. First, off Oriental is an old school derogatory term. Asian is PC. Second, obviously he was being sarcastic.
Ignorant of my own race?
It seems where you come from, the word 'oriental' has been perverted
Cool off instead of getting over-sentimental over needless things buddy ^^
Deok Hamlett I asked what he MEANT not SAID.. go find glasses..
no need to rage at an innocent question
wow, what a 다혈질 bunch.. ㅉㅉ
Sorry chef but this was a fail. The cheese should have been added to the drained noodles AFTER cooking. Thanks for the video though.
that turd looks gross
just dont call it cacio e pepe , that's an insult !
HE CAN CALL IT WHAT HE WANTS, MATE
marco fabio medici lmao another pissed of Italian
It’s cacio e pepe
why? there's cheese and pepper. it is NOT a protected name.