Hi, still here asking for proper closed captions. the auto generated ones always have errors and omissions and are insufficient access for those who need them. the last video had them, so why the inconsistency?
@DrellNinja I didn't see anything annoying or assholeish about how they were asking. So I guess they already complied with your advice and you're just stating it for no reason?
@@DrellNinja"annoying asshole" here reads "person reasonably/respectfully asking for more consistent subtitles to make these videos accessible to more people. Maybe you could stop being so annoying to people simply asking questions?
A very approachable video! Great job! I appreciate the emphasis you create with the way you explain technical methods in a non-intimidating way. There is a noodle shop in my town that makes noodles, and It would be really nice to create them at home; however, I could never replicate their delicious entrées. :)
If you have an air proof container that’s about the same size as each dough ball that can work for the first part. You want to reduce air exposure as much as possible. Once it’s laid out on the tray I’d probably do a dry dish towel with a damp one over - so the dough isn’t absorbing more water directly but isn’t exposed directly to dry air.
If you are going to make Chinese style noodles, you could at least use the Chinese word for it instead of hand pulled noodles. The noodles are called La Mian (拉面). It isn't that hard to pronounce. Unbelieve that NYT isn't afraid to use the word Ramen (the Japanese pronunciation of a Chinese word) but can't bother to use La Mian. Another example of everyday Sinophobia in US media and passively erasing Chinese culture.
Even though this is well produced, I have to say it is a little pointless. She hasn't developed anything useful for anyone who is really looking for a recipe for hand pulled noodles. This is not how hand pulled noodles work, one at a time! I think this is more of a meditation session. Testing your patience.
Get the FREE recipe: nyti.ms/489UFh8
3:12 The serendipity of Vivian saying "ideally it'll be about a foot long" while the dough was in the shape of a foot was pleasing.
She's so funny and natural. Love her!
More Vivian please. Such good descriptions of technique and taste
Love how reassuring she is! I want to try making these noodles now
Love her energy and would absolutely watch more Vivian!
I recently had a dish very close to this and fell in love with it. Now You've given me the tools to try and recreate it at home. Thank you
Hi, still here asking for proper closed captions. the auto generated ones always have errors and omissions and are insufficient access for those who need them. the last video had them, so why the inconsistency?
@@DrellNinja Is it extra to ask a traditionally print media outlet for closed caption on their videos? 😅
@DrellNinja I didn't see anything annoying or assholeish about how they were asking. So I guess they already complied with your advice and you're just stating it for no reason?
@@DrellNinjathey don’t sound like an asshole stfu
@@DrellNinja"annoying asshole" here reads "person reasonably/respectfully asking for more consistent subtitles to make these videos accessible to more people. Maybe you could stop being so annoying to people simply asking questions?
She has an excellent camera presence, I’d love to watch more videos from her!
This seems incredibly approachable! I want to try these
Im going to do this as a fun project with my nephew! He’s noodle obsessed.
A very approachable video! Great job! I appreciate the emphasis you create with the way you explain technical methods in a non-intimidating way. There is a noodle shop in my town that makes noodles, and It would be really nice to create them at home; however, I could never replicate their delicious entrées. :)
There's loads of different types of hand pulled noodles in China. Biang biang noodles is just one type.
excellent tutorial
This was an awesome video! Thank you so much for featuring these noodles!
Wonderful recipe, very approachable!
She gives me preschool teacher and i love it
Love Viv!!!! Love noodles!!!!
Looks good!
Chilli oil ID pls!
I am going to look on NYT COOKING, but hoping that pork recipe is in the collection, too.
She said foot-long and the first dough was like 🦶 😂
Can you do this in a mixer, I have problems with my hands and I could do what you did?
I think you could with a dough hook! Just watch for textural cues
Nice
I keep trying and they haven't been right. This looks doable.
She said make it about a foot long while the dough is shaped like a foot lol
A lot of single use plastic is involved. Anyway we can minimize the use?
If you have an air proof container that’s about the same size as each dough ball that can work for the first part. You want to reduce air exposure as much as possible. Once it’s laid out on the tray I’d probably do a dry dish towel with a damp one over - so the dough isn’t absorbing more water directly but isn’t exposed directly to dry air.
But what are her socials? I love her!
👌🏽👌🏽👌🏽👌🏽👌🏽👌🏽
Can you call the dish by its name?
Use physics. Gravity, not horizontal.
Vertical is your friend.
I could pull it two feet verti.
I could pull 6 hour one 4 feet
Still, great vid
If you are going to make Chinese style noodles, you could at least use the Chinese word for it instead of hand pulled noodles. The noodles are called La Mian (拉面). It isn't that hard to pronounce. Unbelieve that NYT isn't afraid to use the word Ramen (the Japanese pronunciation of a Chinese word) but can't bother to use La Mian. Another example of everyday Sinophobia in US media and passively erasing Chinese culture.
I don’t know..pulling one noodle at a time..I think I would rather go for another recipe
Even though this is well produced, I have to say it is a little pointless. She hasn't developed anything useful for anyone who is really looking for a recipe for hand pulled noodles. This is not how hand pulled noodles work, one at a time! I think this is more of a meditation session. Testing your patience.