@@Nothing-qq4hd I've worked in a lot of kitchens and most cooks don't exactly have tv-ready personalities, we're a course bunch. I've had to do a few of these types of demos in my day, and I always preferred to do the work quickly, efficiently, and let the chef field any questions. A lot of people don't realize the intense time pressure most cooks are under for nearly the entirety of their shift, Eugenio def had a dozen other things he needed to get done over the next couple hours.
@@mugensamurai That's the most brainlet tier response to any debate ever. You think deporting people or limiting immigration means that cooking styles or quality food will just cease to exist?
Alvaro Giron I have to agree. Im a chef in downtown Charleston and we have a little hispanic guy named Pablo that's been our prep guy for 5 years now and he's literally the heart of the big prep work in our restaurant. He works 6 days a week 7 a.m. to 3 p.m. and I dont ever want to think about the day that he says he's leaving. His work ethic, his food knowledge, his attitude, he's definitely one in a million
Brandied figs, currants and bread cubes soaked in a little port. My guess is these guys are using a liver sausage... if not they should be. Stuff your duck !!
I make a duck broth with onion and an apple. The umami and color is reminiscent of a Fukuoka style tonkotsu ramen. I also render duck fat for popcorn. I sprinkle my homemade togarashi to season these popped kernels.
David Chang has very little to do with his restaurants, especially at this point in his life. Each restaurant is a vision of it's executive chef. The former executive chef for Ssam Bar was Matthew and the current one is Max, that's why they are in the video.
@@sean3051 They don't put food to the table that David Chang doesn't give the green light for, is the point. The minute details in the recipes, how the food is plated, how the kitchen is run, all that is likely governed by the executive chef in each restaurant, but David Chang is more than just a person with a majority stake at these restaurants.
This is the first video of a Momofuku restaurant without David and I like it! Matthew and Max seem like great minds growing within a great environment!
They're INSANELY talented. We came into this video with a lot of respect for them, but they blew us away with the thought and care they put into the dishes they're making.
@@BST1000SoccerStuff So cool you replied haha, i've never had a reply from someone famous haha. Big respect! Keep up the great content! It's amazing and inspiring!
Multi cultural cuisine combine all together in a huge meal pan, Pecking duck, hoisin sauce ,Mexican taco and korean ssam with kimchi ...but it looks familiar.. Brilliant idea...
God I love the absolute truth in every restaurant - Here's the executive chef and culinary director with their fancy titles and outfits. First thing they do is bring out Eugenio the old Latino guy who actually makes this stuff every day and is better at it than they are. Every restaurant ever.
This is exactly peaking duck but stuffed with sausage instead of air (yes they pump peaking duck skin with air to separate the skin with the meat so the skin is crispier), all other processes like boiling, drying and roasting is exactly the same.
This is exactly how we wrap our century old Malaysian chinese Popiah, first the pancake then the chili sauce n hoison to give the spicy sweet taste then followed by the lettuce to keep the wrap dry, with vegetable n other ingredients taste intact. 🤣🤣🤣🤣
I like looking at all of the people not talking, and watch them sort of awkwardly sit there in silence. The effect is amplified by muting the video. It’s like watching strangers through a cafe window across the street.
The name of the resteraunt is ssam-bar in nyc based on the Korean way of using lettuce as a wrap (aka ssam). Part of David changes momufuko line of resteraunts
en.wikipedia.org/wiki/Ssam Ssam is a Korean way of eating meat. You wrap the meat with vegetable leaves, and you usually add special Korean sauce (Ssamjang) inside the wrap. And one more thing, you never use tortilla or flat bread in Ssam, only vegetables.
Biffers byte me. This looks fantastic! I want more details. I raise Pekin ducks and feel bad that I don't use every inch of that duck! The sausage? the packing? I would love to put my own twist on this technique! Don't worry. I'm a weekend warrior.
@@hondomclean6759 what are you putting in the sausage stuffing and approx how much? I think I got the rest. This looks just bomb! The way you serve it is perfect!
@@captnmcq whilst I don't work there, it could be a minced up duck leg and fat together with whatever seasoning you want. Remember with any sausage mix that you need fat and duck fat is awesome to use.
Only thing I recommend is having the volume for beeping out profanity a little lower. Having the volume pretty high to hear audio and then being hit with a monotone beep really rings in my ears.
6:17 to 6:45 When you try hard to compliment the food but you don't know what to say and forcing yourself too hard and end up basically saying things that doesn't make sense 🤣🤣🤣
Today I learned that you need to keep the extra skin, otherwise you're going to have exposed sausage.
Ameer Saban HAHAHA
agreed
Thank you bro for giving me a great laugh after being burn out for studying for 5 hrs straight.
My sausage is dry!!
Hahahahahaha
Man. The look on Eugenio's face. He just wants to be somewhere else.
Who is Eugenio?
@@erwintan001 The chef that cooks their ducks everyday.
@@mikehermesmeglio Oh right. I missed to see his name before so I had to replay it again. Thanks Mike.
Hard to find people with my Name Lol That Guy Is Cool 😎
Hahahaha yasss!!! "i dont wanna be hereeeee"
ey, shotout to Eugenio... respect
It's great that Bob is learning about other foods besides burgers.
Joe Benyi hey Bob makes a banging thanks giving spread as well
Joe Benyi lmao
Outstanding.
didn't even invite Eugenio to eat with them, SMH...
shows how the have bias towards people who don't want to be a UA-cam personality but just want to work.
Probably got tired of eating it.
Once you eat a certain amount of food everyday you get tired of it.
He was probably somewhere behind the scenes actually working. Doing these tapings is annoying in a restaurant
@@Nothing-qq4hd I've worked in a lot of kitchens and most cooks don't exactly have tv-ready personalities, we're a course bunch. I've had to do a few of these types of demos in my day, and I always preferred to do the work quickly, efficiently, and let the chef field any questions. A lot of people don't realize the intense time pressure most cooks are under for nearly the entirety of their shift, Eugenio def had a dozen other things he needed to get done over the next couple hours.
Behind every fancy restaurant in America, there are great Hispanic chefs, prep cooks, etc.
That's why you can't kick the Mexicans out. You need them to make food.
That's why they need to go back
@@mugensamurai That's the most brainlet tier response to any debate ever. You think deporting people or limiting immigration means that cooking styles or quality food will just cease to exist?
Alvaro Giron I have to agree. Im a chef in downtown Charleston and we have a little hispanic guy named Pablo that's been our prep guy for 5 years now and he's literally the heart of the big prep work in our restaurant. He works 6 days a week 7 a.m. to 3 p.m. and I dont ever want to think about the day that he says he's leaving. His work ethic, his food knowledge, his attitude, he's definitely one in a million
WE NEED TO BUILD A WALL.
THESE MEXICANS ARE TAKING OUR JOBS
Netflix: Are you still watching?
Someone's Daughter: 2:10
The mustache looks like a thriving moth
😂😂
Bruh
Lmao😂😂
L Å M P
😂😂😂😂
roast duck is one of the best foods on earth. starting 3:40 omfg. that color. 😍
Moxie Beast ASMR never had duck 😅
Did he just wear a glove over a glove? 4:40
Niklas Choo 😂😂😂😂
z3ro7o its soooooo gooooooood
it looks pretty. wait till you digest it :'D
Had this last December and it was one of the best things I've ever eaten. Easily the best duck.
We always make duck for christmas, but I've never thought to stuff it. It looks amazing.
Oh then you missed out :) There is several good fillings for different birds.
Brandied figs, currants and bread cubes soaked in a little port.
My guess is these guys are using a liver sausage... if not they should be.
Stuff your duck !!
I make a duck broth with onion and an apple. The umami and color is reminiscent of a Fukuoka style tonkotsu ramen. I also render duck fat for popcorn. I sprinkle my homemade togarashi to season these popped kernels.
Freddy mercury please make a song again. We miss you
Hahahahah
lol
That made me laugh 😂
Do you mean Dr. Disrespect or Karl Pilkington? Or maybe their lovechild, perhaps...
Lawrence Andaya good meme
I love that Biff Tannen participates in these videos.
🤣🤣🤣
I love how honest and real these guys are.
I can and have been watching these guys all day for a week straight,they’re friendship is super authentic and genuine, this is amazing content
Wish Eugenio would’ve been the one narrating his actions
I am now using a machine to stuff a duck lmao, dude isn't doing rocket science
0:36
2:31
3:58
Just the kinda thing a guy with a mustache like that would say.
Jerry T. John lolol
The 70s called. They want the pervy moustache back.
lmao broo
4:31 gets me every time when they crack that kind of jokes.
Momofuku is David Chang's child. That guy's a food genius.
David Chang has very little to do with his restaurants, especially at this point in his life. Each restaurant is a vision of it's executive chef. The former executive chef for Ssam Bar was Matthew and the current one is Max, that's why they are in the video.
@@sean3051 I think that's already obvious. It however, doesn't change the fact that Momofuku is David Chang's brainchild.
I would say his first couple restaurants were his brainchild. At this point though, they are more his investments.
@@sean3051 They don't put food to the table that David Chang doesn't give the green light for, is the point. The minute details in the recipes, how the food is plated, how the kitchen is run, all that is likely governed by the executive chef in each restaurant, but David Chang is more than just a person with a majority stake at these restaurants.
OMG that looks good, using the duck skin as sausage casing is absolute genius.
This is the first video of a Momofuku restaurant without David and I like it! Matthew and Max seem like great minds growing within a great environment!
They're INSANELY talented. We came into this video with a lot of respect for them, but they blew us away with the thought and care they put into the dishes they're making.
@@BST1000SoccerStuff So cool you replied haha, i've never had a reply from someone famous haha. Big respect! Keep up the great content! It's amazing and inspiring!
Hey, if you're going to take the time to watch it and comment, it's the least I can do to respond every once in a while! Thanks for watching!
1:17 the guy is wondering what am I doing here!
My mouth is watering just by looking at this 😅
Multi cultural cuisine combine all together in a huge meal pan,
Pecking duck, hoisin sauce ,Mexican taco and korean ssam with kimchi ...but it looks familiar..
Brilliant idea...
Roast duck is so amazing. That is duck on a whole new level. It looks phenomenal. Great video.
God I love the absolute truth in every restaurant - Here's the executive chef and culinary director with their fancy titles and outfits. First thing they do is bring out Eugenio the old Latino guy who actually makes this stuff every day and is better at it than they are. Every restaurant ever.
This is exactly peaking duck but stuffed with sausage instead of air (yes they pump peaking duck skin with air to separate the skin with the meat so the skin is crispier), all other processes like boiling, drying and roasting is exactly the same.
the beep is so damn loud.
Glad I'm not the only one who noticed
This is exactly how we wrap our century old Malaysian chinese Popiah, first the pancake then the chili sauce n hoison to give the spicy sweet taste then followed by the lettuce to keep the wrap dry, with vegetable n other ingredients taste intact.
🤣🤣🤣🤣
i just realized ssam is what they call wrapping in korean bbq! legit just realized after i saw the kimchi lmao
Very diplomatic way of promoting food
3:33 that cutting board is worth more than my car
I love these guys, have they got any other series or is prime time their first?
It's our first time. Still learning!
If the white shirt guy had a moustache, then they'd surely be like Asterix and Obelix.
Watched for the content. Subscribed for the moustache.
Did i miss where they used the whole duck? Did they make stock? It was trimmed to begin with.
OMG - this looks absurdly good.
I like looking at all of the people not talking, and watch them sort of awkwardly sit there in silence. The effect is amplified by muting the video. It’s like watching strangers through a cafe window across the street.
I saw a video u guys learn from duck chef master n made yr version awesome
"There are a lot of specificity in these cuts he's doing." immediately jump cuts away from the cutting.. 5/5 IGN
Name of the place is Sambar? What is the nearby restaurant called?? Rasam ????
The name of the resteraunt is ssam-bar in nyc based on the Korean way of using lettuce as a wrap (aka ssam).
Part of David changes momufuko line of resteraunts
@@aakashrai4004 it is 'dosai' only
Indian spotted
I love how duck meat come out with that pink color when it's cooked perfectly.
In case anyone was wondering, it cost 175 dollars for the whole duck. You can only get it with a reservation and it feeds 3-5 people.
en.wikipedia.org/wiki/Ssam
Ssam is a Korean way of eating meat. You wrap the meat with vegetable leaves, and you usually add special Korean sauce (Ssamjang) inside the wrap. And one more thing, you never use tortilla or flat bread in Ssam, only vegetables.
Wow that looks amazing great job guys
Thanks!
@@BST1000SoccerStuff your welcome
Excellent job *Eugenio* ! True star of the episode.
Not enough skin coverage means dried out, exposed sausage.
Kyle Cronin 😉
Should of told my doctor
OMG dude
@@rjizzal4444 You can't protest against exposed sausage when you're a baby. :(
Biffers byte me. This looks fantastic! I want more details. I raise Pekin ducks and feel bad that I don't use every inch of that duck! The sausage? the packing? I would love to put my own twist on this technique! Don't worry. I'm a weekend warrior.
What details do you want?
@@hondomclean6759 what are you putting in the sausage stuffing and approx how much? I think I got the rest. This looks just bomb! The way you serve it is perfect!
@@captnmcq whilst I don't work there, it could be a minced up duck leg and fat together with whatever seasoning you want.
Remember with any sausage mix that you need fat and duck fat is awesome to use.
Cool technique to tighten duck skin. I never knew that! Thanks
This is Korean, Chinese, Indian and American put together. What a weird love child. :)
nice palace diner shirt! maine represent!!
What is the glaze they do on the duck before putting in the fridge? And what's the key note flavors in the sausage?
I wish duck was more popular in the US supermarkets
I swear I thought the title said, “Roast Duck Scam”.
Good Lawd! That duck looks amazing.
that stache gets watered properly and gets the proper amount of sunlight for proper growth. I can probably take a trimming and propagate it.
Best duo for sure. Killin it!
Spanish guy that does all the work, 'Uh, can I just make the duck already Gringo!?'
My wife's duck soup and homemade noodles life changing
Only thing I recommend is having the volume for beeping out profanity a little lower. Having the volume pretty high to hear audio and then being hit with a monotone beep really rings in my ears.
FYI - ssam is a Korean word for wrapping meat in different ingredients, most often vegetables like lettuce. It’s not a concept that’s native to Japan.
No. It just copied from Sushi
Eugenio just like, “QUIT TOUCHING MY DUCKS BRO”
6:17 to 6:45
When you try hard to compliment the food but you don't know what to say and forcing yourself too hard and end up basically saying things that doesn't make sense 🤣🤣🤣
it's da kimchi acid that cuts the fat on the ducks which makes it soo good..
The man cutting the duck was looking like can I work your making me uncomfortable
You guys just need to travel to Louisiana. We do this kind of thing all the damn time. Let me know when you're ready, I'll take you around.
1:31 Yea, you really don't want to experience exposed sausage... hate that too.
Man in black cap: do the talking, i do the cooking,
shoutout to my boy Eugenio representing doing all the work
He broke a second duck just to show us how fast he can do it and it was...amazing.
Now we know what happened to Biff after his auto detailing business went south. Glad you landed on your feet and learned a trade Biff.
Makes you wonder if anyone has ever sent it back to the kitchen with a complaint and what would happen after that?
YOU DO NOT BITE INTO A SSAM, YOU ONE SHOT IT
Thought the title said Scam for a sec 😂😂
Have had their duck, and it is indeed delicious.
this farm is just amazing
Eater you got my sub
OMG... That looks and sounds Completely AmazeBallz!!!
God damn that duck looked banging just grab that thing and eat it like a Viking
I'm here cause my customer in DT L.A. Majordomo has bo ssam on the menu and I needed to look it up... also, I just like saying, "Momofuku".
What are all the condiments served with it?
You know it is gonna be good when there is an asian chef.
the roast guy duck look so done hahahahah
duck great, idea even better. What about a recipe for "lokse" - those bread/pancakes things?
If you're doing a video at any momofuku's you've gotta have the owner there 😂
How do they keep the raw sausage/ raw duck from turning if they age it for 7-14 days?
Where do you get does chef shirts
I Ducking love Prime Time on Eater!
Man I want to eat this NOW!!!!
You guys make duck so complicated
My moms home town just take a duck roast it and pour a simple chinese duck sauce on it and done it is delicious
Max! Singapore represent!!
What do they do with the legs and back?
is the sausage inside the duck a duck sausage or is it pork on poultry?
Can anyone tell me what ingredients goes with the rice?
WOW !!
Looks So Delicious !
May I just have a little more ?!
If my chest were hairless I would never leave my shirt unbuttoned
I do the bite the chefs way hoisin and kimchi is best
Mexican guy fills her up, Asian guy chops it up
As an old Hong Konger myself, what I once had in Hong Kong were way better. Because they didn't nail the way roast duck skin should be.
Chinese people: that is not even half of the duck