Please bring back Bizarre Foods.... I can't get enough of watching those, some are food from my culture which I had not known about. I always admire how brave you were to put them in your mouth.❤
@@AndrewZimmern The beard looks fantastic ! I'm so happy I found your page. You've taken me on so many Great Food Adventures. It's wonderful to see you again AZ!..I Subbed
I loved bizarre foods when I watched TV. I'm deaf now and don't watch it anymore. Traveling lighter these days. They beard is cool on you. Your responsible for me trying different foods more. Thank you for your sacrifice the teach us. 💙
AZ looks so different with the facial hair, doesn't he? I also miss seeing new episodes of both Bizarre Foods and Delicious Destinations on the 'tube. 📺
I’ve loved watching your shows for a bit and swore I’d be a sidekick on Bizarre foods one day. 😂 This show hits home for me, on so many levels. I love shopping at International Markets for many foodstuffs. Thank you for highlighting some of these wonderful flavors of the world. No lie, I caught some major Frugal Gourmet vibes from this video. ☺️ One of my favorite cooking shows as a kid, mainly for the life lessons shared, along with culinary literacy. I definitely appreciated the reminder. Thanks, Chef. 🙏🏾💖✨ Stay blessed.
Thanks for the Shoprite mention for your new products. Just picked up some French Kiss today at Shoprite as the smaller Walmart’s in northern N.J. aren’t stocking your spices.
If I’m not mistaken, the fermented Chinese black beans are black soybeans. The fermentation process is similar to making Japanese Natto but not fermented as long as Natto. They remind me flavor-wise of miso.
The black bean you are referring to is salted fermented black beans. There are other types of bean sauces used in this noodle dish. Also made of soy beans.
100% agree. I dove into Thai cooking this year. Small investment into some ingredients from my local Asian grocer and we made some really great meals. It’s scary at first, but if I can do it, anyone can.
I made this last night and I used Impossible burger grounds as the "meat". It took me forever to find all the ingredients (trips to 2 Asian stores) and I still wasn't sure if I purchased the right things. I couldn't find the "sweet wheat sauce", the online search I did on it lead me to believe that "sweet soy sauce" is the same thing (I hope so). The pickled mustard greens I purchased looked more like the stalk that holds the leaves together. I used baby bella mushrooms instead of shitake mushrooms. I bought sweet rice wine but used he mirin (same thing) I already had. From the video, looks like I grated my carrots too small. The finally result was just as AZ described. It is sweet, salty and loaded with layers of flavor. The only thing missing for my taste is heat (spicy). So, the next time I make the mushroom version of this, I am going to add a chili pepper or crushed red pepper. The food prep took a long time but it was worth it. *I wasn't trying to make a vegan or vegetarian version of the dish, just meatless*
Schade, dass Andrew nicht mehr im Fernsehen zu sehen ist! Warum eigentlich? Ich mochte den Andrew Zimmern und Antony Bordain! Hat es nacheinander gespielt. Schade drum😢!!!
My Japanese wife agrees about the Japanese imported Yamasa soy sauce or the imported (not the stuff manufactured in Wisconsin) Kikkoman soy sauce from Japan. I too know my Japanese soy sauces well and I’m beginning to explore the Chinese and Korean brands.
TMI omg but loved every nibbet of info My father was a master chef traveled all over the world cookie you and Anthony Bourdain both remind me so much of him but I’m not a cook only a mechanic that can cook very well ha ha life is good
I live with two people from China. One is from Beijing one is from Hong Kong I want to make this for them I guess my question is one doesn't eat pork and I know you said you could use turkey chicken anything like that can you use veal? and I would love to know where I can get a list of ingredients I will go through their cupboards to find it. Thank you so much for doing this I appreciate it and I appreciate watching you.
I like the apron with the snaps and the apron that goes over your shoulders..the green one..ha ha thank you for really explaining everything and making it accessible and your take on vegetarian and vegan spins on meatballs and creme brulee are sooo true..i'd rather eat a veggie stir fry than fake meatballs or notdogs or whatever because then it's stuff you can't pronounce in these foods that the whole vegetarian and vegan movement is supposed to get us out of...do walnut meatballs..yum
@@bernardossavagekitchen3900 ALDI has lots of good stuff! Scallops, tuna steaks, flank steak, doesn't have to be exotic, just recipes to make common things better.
One more comment Sichuan Pepper corns are not actual pepper corns, nor do they have any heat. The plant is called Prickly Ash, and it can grow into a large bush and even like a tree. In fact, the purpose of these seed pods is to numb your tongue and mouth so that you can actually taste and distinguish the different varieties and flavors of Chili pepper, without your mouth burning up from the capsicums in chili peppers. Besides umami, the Chinese have added “numbing”as a genuine taste profile to cuisine that goes beyond the normally accepted 7 flavors/tastes of sweet, sour, bitter, Umami (meaty), cool, and hot. Numbing isn’t cooling like the flavor of mint. It is a physiologically different process than the cooling affect of mint. The plant that gives us Sichuan pepper corns, also provides us the aromatic flavor in Sansho powder in Japanese cooking used sprinkled on top of grilled eel. It comes from the young sprouting leaves of the same plant.
Interesting recipe. I understand substitutions and using a variety of ingredients, but for me there's too many ingredients that I can't get and I wouldn't use in any other recipe.
I know I'm harder of hearing than most, but I can never hear when Vicky or one of your other associates asks a question and then I have futilely struggle to determine what you answer relates to, even on current episodes. Some times you paraphrase the question asked first, but most of the time you do not. Even if you paraphrased the questions asked, that would be super awesome!!
Glad I found you on UA-cam I used to love to watch you on TV when you were on their on the Travel Channel as well as on here you look good I like the beard and you look like you've lost some weight you look really good I love Asian recipes can you do some more I love tofu what I was looking to find out as a easy recipe from M APO tofu
@@AndrewZimmern You're welcome. I love your videos that you do here on UA-cam, & I also follow you on Twitter. I always love reading your tweets & commentary you do there.
what happened to your trademark orange glasses .... miss those and your BF on tv...been watching you since the 1st episode....and now still thanks to youtube.
Not sure I agree with AZ re fat self- emulisifying in sauce via boiling. The fat will particulate out of suspension as the temperature falls below 212° Fahrenheit, and pushed upwards by difference in density. Now(!) - if you took a hand blender to the sauce as it's cooling from boiling, throw in small bit shaved ice & voila, - emulsified sauce, stable through service, and lighter mouthfeel
in the words of Uncle Roger.. why you no use fire stove with wok.. electric stove and a wok .. Oooooh NOOOOOO why you use electric stove.. you no like fire and wok?? have you ever seen any chinese or asian restaurant kitchen use electric stoves.. no.. never.. electric stove no fire of the dragon!!
Being watching your videos since 2009. Love all of them.
We love your new look Andrew( pretty much close to Hemingway’s look👌)
Love your videos and today’s recipe🙏
Please bring back Bizarre Foods.... I can't get enough of watching those, some are food from my culture which I had not known about. I always admire how brave you were to put them in your mouth.❤
I miss watching this guy on the tv! There's so much to learn from watching him. Your voice is really nostalgic! Good to see you!
Thank you so much!
@@AndrewZimmern The beard looks fantastic ! I'm so happy I found your page. You've taken me on so many Great Food Adventures. It's wonderful to see you again AZ!..I Subbed
My boy...Andrew deserves an applause...He never left the building...He is an outstanding icon of cooking and travel...A God...Bow down...
Good to see you back! We Asians support your appreciation in our culture and fully respect your opinion.
Andrew is a really lovely guy. Makes me love jewish folk, Despite the occasional asshole
So nice how you explain everything, so clear !
I could eat a super bowl of this stuff! Thanks Mr. Zimmern 👍👍
I miss him too in tv. I live in Minneapolis. Now I can see you in you tube. Thank you for cooking and your teachings
I loved bizarre foods when I watched TV. I'm deaf now and don't watch it anymore. Traveling lighter these days.
They beard is cool on you. Your responsible for me trying different foods more. Thank you for your sacrifice the teach us. 💙
Please continue with these Asian recipes. My parents are from the old country and are finicky Asian eaters and they think your recipes are awesome.
I miss you on tv! Also that beard is awesome
Thank you so much Jodice!
AZ looks so different with the facial hair, doesn't he?
I also miss seeing new episodes of both Bizarre Foods and Delicious Destinations on the 'tube. 📺
I agree. He looks very sweet with his mustache and beard .
Huge fan
Thank you for the great videos, informative and entertaining! Love your passion for food!
I’ve loved watching your shows for a bit and swore I’d be a sidekick on Bizarre foods one day. 😂 This show hits home for me, on so many levels. I love shopping at International Markets for many foodstuffs. Thank you for highlighting some of these wonderful flavors of the world.
No lie, I caught some major Frugal Gourmet vibes from this video. ☺️ One of my favorite cooking shows as a kid, mainly for the life lessons shared, along with culinary literacy. I definitely appreciated the reminder. Thanks, Chef. 🙏🏾💖✨ Stay blessed.
Dude I miss bizarre foods. That was a great show, but awesome to see you doing these cooking shows on this channel. Great content! Keep em coming!!!
Watching you in TV was just amazing..from Nepal...
Good to see you Andrew,miss to see u on tv! You're one of my fab. chef!👍🤗
Andrew,
You're spices make food a Ton better. And I like you're beard. I badly miss you on Tv. Stay safe and healthy. God bless you always.
Thank you so much Brian!
春节快乐！新年快乐！🎊🎈🎉 Hope for someday watch your new Bizzare food ～a trip to Beijing China !
Miss your show! But this also is Great!
Thank you Jannet!
Bring back Bizzare Foods and come on down to New Zealand if you can! Be great to see you!
Wouldn't have recognized him until I heard the voice.
Love his enthusiasm !
Thanks for the Shoprite mention for your new products. Just picked up some French Kiss today at Shoprite as the smaller Walmart’s in northern N.J. aren’t stocking your spices.
That's awesome DJ! Hope you are loving it!
@@AndrewZimmern Used French Kiss in an omelette and the Mediterranean in a vinaigrette dressing. Great stuff!
If I’m not mistaken, the fermented Chinese black beans are black soybeans. The fermentation process is similar to making Japanese Natto but not fermented as long as Natto. They remind me flavor-wise of miso.
The black bean you are referring to is salted fermented black beans. There are other types of bean sauces used in this noodle dish. Also made of soy beans.
Big fan
老爷子的北京炸酱面做得不错..😄
100% agree. I dove into Thai cooking this year. Small investment into some ingredients from my local Asian grocer and we made some really great meals. It’s scary at first, but if I can do it, anyone can.
Love you Andrew. How can we get you back on a major network? No-one can do the food travels like you or Bourdain.
Can you freeze the fresh noodles too?? I get the egg noodles all the time.....
I made this last night and I used Impossible burger grounds as the "meat". It took me forever to find all the ingredients (trips to 2 Asian stores) and I still wasn't sure if I purchased the right things. I couldn't find the "sweet wheat sauce", the online search I did on it lead me to believe that "sweet soy sauce" is the same thing (I hope so). The pickled mustard greens I purchased looked more like the stalk that holds the leaves together. I used baby bella mushrooms instead of shitake mushrooms. I bought sweet rice wine but used he mirin (same thing) I already had. From the video, looks like I grated my carrots too small. The finally result was just as AZ described. It is sweet, salty and loaded with layers of flavor. The only thing missing for my taste is heat (spicy). So, the next time I make the mushroom version of this, I am going to add a chili pepper or crushed red pepper. The food prep took a long time but it was worth it.
*I wasn't trying to make a vegan or vegetarian version of the dish, just meatless*
Love the video and Andrew looks so damn handsome with the beard and glasses omg
Could you use hoisin sauce instead of sweet wheat sauce?
Dilute what you put on pasta and you have ... soup! The possibilities are endless, in fact. Do not limit the stuff to just being put on pasta.
Great recipe !
Thank you!
Great recipe! One suggestion- get the person asking the questions a microphone, it's very difficult to hear them.
Thank you for the feedback! I really appreciate it
AZ IS THE BEST THANK U HAVE GOOD DAY ATB
Schade, dass Andrew nicht mehr im Fernsehen zu sehen ist! Warum eigentlich? Ich mochte den Andrew Zimmern und Antony Bordain! Hat es nacheinander gespielt. Schade drum😢!!!
My Japanese wife agrees about the Japanese imported Yamasa soy sauce or the imported (not the stuff manufactured in Wisconsin) Kikkoman soy sauce from Japan. I too know my Japanese soy sauces well and I’m beginning to explore the Chinese and Korean brands.
I'm so glad she agrees!
TMI omg but loved every nibbet of info
My father was a master chef traveled all over the world cookie you and Anthony Bourdain both remind me so much of him but I’m not a cook only a mechanic that can cook very well ha ha life is good
Capt. Lou AnZimmern!
I live with two people from China. One is from Beijing one is from Hong Kong I want to make this for them I guess my question is one doesn't eat pork and I know you said you could use turkey chicken anything like that can you use veal? and I would love to know where I can get a list of ingredients I will go through their cupboards to find it. Thank you so much for doing this I appreciate it and I appreciate watching you.
I like the apron with the snaps and the apron that goes over your shoulders..the green one..ha ha
thank you for really explaining everything and making it accessible
and your take on vegetarian and vegan spins on meatballs and creme brulee are sooo true..i'd rather eat a veggie stir fry than fake meatballs or notdogs or whatever because then it's stuff you can't pronounce in these foods that the whole vegetarian and vegan movement is supposed to get us out of...do walnut meatballs..yum
The Badia spices are awesome. Much better than other spices and cheaper too. Win win.
Thank you Tim! Glad you are enjoying them!
@@AndrewZimmern You are more than welcome. Thank you for sponsoring the product which made me want to try it. Anyone who tries them would agree.
AZ needs to do recipes with stuff you can get at ALDI!
What recipe would you like to see? That's a great idea!
@@bernardossavagekitchen3900 ALDI has lots of good stuff! Scallops, tuna steaks, flank steak, doesn't have to be exotic, just recipes to make common things better.
@@justaguy4781 Thank you for the feedback!
One more comment Sichuan Pepper corns are not actual pepper corns, nor do they have any heat. The plant is called Prickly Ash, and it can grow into a large bush and even like a tree. In fact, the purpose of these seed pods is to numb your tongue and mouth so that you can actually taste and distinguish the different varieties and flavors of Chili pepper, without your mouth burning up from the capsicums in chili peppers.
Besides umami, the Chinese have added “numbing”as a genuine taste profile to cuisine that goes beyond the normally accepted 7 flavors/tastes of sweet, sour, bitter, Umami (meaty), cool, and hot. Numbing isn’t cooling like the flavor of mint. It is a physiologically different process than the cooling affect of mint. The plant that gives us Sichuan pepper corns, also provides us the aromatic flavor in Sansho powder in Japanese cooking used sprinkled on top of grilled eel. It comes from the young sprouting leaves of the same plant.
Thank You. I enjoyed reading you're comment.
go to KP Market in Oakland Ca if the pandemic ever subsides ?
Kitchen Aide needs Mortar / Pestle attachment ? maybe coffee grinder too ?
Andrew, where did you get that mortar and pestle???
Interesting recipe. I understand substitutions and using a variety of ingredients, but for me there's too many ingredients that I can't get and I wouldn't use in any other recipe.
The sauce for Peking Duck is Hoi Seen.
20 ads?
Times are tough lol
😍🤩🤩
I know I'm harder of hearing than most, but I can never hear when Vicky or one of your other associates asks a question and then I have futilely struggle to determine what you answer relates to, even on current episodes. Some times you paraphrase the question asked first, but most of the time you do not. Even if you paraphrased the questions asked, that would be super awesome!!
2 much bass
Looking great with the beard. Miss you on T.V.
May I have a cheffy apron like that😊❓
I miss your travel videos 😢
Glad I found you on UA-cam I used to love to watch you on TV when you were on their on the Travel Channel as well as on here you look good I like the beard and you look like you've lost some weight you look really good I love Asian recipes can you do some more I love tofu what I was looking to find out as a easy recipe from M APO tofu
I'm glad you found my UA-cam! Thanks for watching Debbie!
Looks fire! Put it in an egg roll :)
Are you no longer on travel Channel no more bizarre foods
Great recipe!
My guess: Al Gore LOVES your beard. Since it requires less maintenance it's technically more green than shaving :)
looks great am for small portions in my mouth, food does digest better boss
When your wife leaves you that speaks volumes. Especially when you had a kid... No one ever espaces drinking.
Sorry - this format just doesn’t work for me. Maybe add captions, where you are coming to the recipe…
Who wants to sit down that long to watch a noodle recipe?
I remember when I thought your last name was Zimmerman
Who else just checked
Love the beard also Andrew
Thank you!
@@AndrewZimmern You're welcome. I love your videos that you do here on UA-cam, & I also follow you on Twitter. I always love reading your tweets & commentary you do there.
what happened to your trademark orange glasses .... miss those and your BF on tv...been watching you since the 1st episode....and now still thanks to youtube.
lololol im digin the beard
Jealous you have two cooktop in your kitchen!
miss the exotic food
Starting to think your favorite work is uh!
Not sure I agree with AZ re fat self- emulisifying in sauce via boiling. The fat will particulate out of suspension as the temperature falls below 212° Fahrenheit, and pushed upwards by difference in density. Now(!) - if you took a hand blender to the sauce as it's cooling from boiling, throw in small bit shaved ice & voila, - emulsified sauce, stable through service, and lighter mouthfeel
👍🏻👍🏻👍🏻❤️❤️❤️
Only a straight guy from the 1960s would make a faceless woman read off fans' questions from off-camera.
I just googled Gavin Kayson.He's ok looking.Maybe more so in public.🙂
Correction: The Russian Federation is the largest country on earth. haha
Andrew Zimmerman
Mixed feeling about this format. Love the recipes but too much chatter.
I really wish these videos would return to being 5 to 15 minutes long. I really don't have time to watch a 48 minute video on how to cook noodles!
Thls is not you
in the words of Uncle Roger.. why you no use fire stove with wok.. electric stove and a wok .. Oooooh NOOOOOO why you use electric stove.. you no like fire and wok?? have you ever seen any chinese or asian restaurant kitchen use electric stoves.. no.. never.. electric stove no fire of the dragon!!
Stopped watching as soon as I saw a wok over a convection stove. Shameful.
wow, just lost all respect for AZ.....
Oh I used to love you until you dised mark now look at yourself and he's still in the game.
I would watch his videos if they weren’t so damn long
Why the bearded facial hair
Too long.
Get out of the house
Dude is too long. I like you but this you tube no tv. Make it short.
no !!! shave the beard !!