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Raid? What's next, digital HIV? Come on, Chef. You shit on Cooking with Jack regularly. Raid is the digital equivalent of a paid subscription for lunchboxes made by Jack.
@@Monochromatic_Spider Brian used to make videos on Jack until the controversy between AugustTheDuck and Jack happened regarding to Jack's doxxing allegations, after August went after Jack for the past things he had said and done, which Jack admitted to on a podcast.
Hey chefs and every one else reading this ! Just FYI : if you take your every day baking soda in powder form and put it in an oven tray > 210°F (98°C) for an hour, but you'll lose about 37% in mass of your product (it's a good way to know it worked) of soda ash (sodium carbonate). This blows things out of the water in cooking, especially asian style cooking or to mix in your noodle dough. Thinly sliced beef, pork, (less slightly thin) chicken, etc ? About half a teaspoon per pound of the stuff in your meat, let it does its magic for 30 minutes, rinse it off in cold water (it changes taste otherwise), drain / pat dry .. and you'll get insanely tender yet bouncy meat pieces. Marinate with soy sauce, grated ginger, whatever you want + a good spoonful of starch (rice or corn), heat a wok or a large skillet with a neutral oil like peanut oil, crushed garlic in, then the meat, you'll have your base meat for any sauce mix you want.
Based off my understanding of 11:25 , you don't cook noodles with the broth because the goal is to have a "clean" broth and adding noodles early will cloud the broth.
One trick I was taught when making soy sauce eggs (or even pickled eggs) is to put a layer of paper towels over the top of the eggs. They will normally float, and you'll get a bald spot that the soy sauce couldn't get to. Putting the paper towel over the top, will absorb the sauce, and disburse it on top of the egg, making a more uniform "Staining" look.
Also choose the right container. When the chef put the eggs in such a wide bowl, the marinade had to spread wide. If put in a tall, narrow container, he probably could have gotten the eggs covered with even less sauce. An example I often use when pickling eggs is the jars that marinated artichokes or peppers or other pickled veggies often come in -- tall, narrow cylinder maybe 10 inches high(I'm not a good judge of that).
@@briancoleman9330 Honestly I just do what I can from experience but my experience is not some recipe for perfection, so I make what seems to me a reasonable amount of marinade for the tall sorta-thin jar at hand if I'm just doing not-that-many eggs, with maybe a little extra that I can always freeze for the next marinade if I have to. Also, I keep in mind that I can always top up a shortage of liquid by adding more vinegar, soy, seasonings, etc, to keep the level high enough to submerge. It may make the marinade a little different every time, but there's no perfection in this world and if the ingredients are what I like, I'm not going to go too disastrously wrong when things vary from time to time. Also, sometimes you can decrease the amount of marinade you need simply by cramming in an extra egg. That makes the liquid level rise so much that sometimes everything is now submerged. I just try to keep in mind not to touch the lid with the liquid, because that can cause reactions. And of course to keep my hands extremely clean to avoid eventual biologicals creating a raft of toxic yuck on top.
Hi Brian, it's super common in japanese cooking to make a dashi using the water from the rehydration process when rehydrating dried mushrooms. I make my dashi out of bonito flakes, rehydrated mushrooms, kombu, and dried shrimp. Also, Gordon must have remembered somewhere that you make dashi with mushrooms and seaweed, but didn't realize nori and kombu aren't the same.....
Agree with you, it’s common to use rehydration water from mushrooms or shrimps in other processes but I’ll would normally only take the top clean layer or strain it
Note to self: Don't order soft or hard boiled eggs at Gordan Ransey restaurants. I'm not a purist or anything but when it comes to culturally significant dishes, try to, at least, stay close to the roots. When he started putting the seaweed in, all I could think about was that Jamie Oliver spinach ball when he made ramen (Uncle Roger killed it on that one).
Yeah that round compacted brick of spinach was a bizarre idea that looked in no way appetizing. Uncle Roger did indeed give Oliver a well-deserved beating on that video.
Nothing wrong with what Gordan does since Ramen can be eaten without cooking it but if he serves that at his restaurant, everyone is gonna dislike it. I suggest for Gordan to serve his Ramen at The super Ghetto Schools because I can tell you. What he placed in there is the healthy version of what Hawaii's Ghetto Schools serves for Ramen. And people spit in the School Ramen 😅
@@bloodyfitnerd1947 vegetarians don't eat eggs. The only animal product vegetarians do is dairy based. At least that's how it is in south Asia. And if you eat eggs, it's non veg
@@piyusarkar3065 Eggs are by definition vegetarian, unless they are fertilized. Unfertilized eggs are an animal by-product, and chickens produce them all the time. They don't need to do anything with them.
A lot of vegetarian ramen recipes use the rehydrated shiitake mushrooms and kombu in water as part of the tare. You should strain it after, but it’s not dirt water.
On using the noodle water to thicken the stock: So from what I know, with Japanese ramen broth, some styles look for a pure, clear flavor, and having the noodle water would potentially affect the flavor of the broth, either weakening or "muddy" the flavor profile. They are really particular about it - they teach that you need to dry your noodles that you boil properly by shaking it in the spider, so that the water on noodle wouldn't affect the broth, even. I personally can't tell the difference, though, hahaha edit: there are other styles of ramen that would have the broth be much thicker or "muddier", so I can't say if this applies for all styles of ramen
Happy Father's Day Brian and Frenchie!! Thank you for your reactions to both these Ramen videos. So glad you both got to enjoy real Ramen at the end. Hope you both have a great day and week!!!
Always a treat to get both our favorite comical cooks to review recipes and disasters (my god gordon stop cooking....). In french "taré" is slang for someone that is crazy/insane. Definitly not to be mixed up with "Tare" the umami bomb that is added in ramen broth base to make a ramen of the specified taste, like shoyu (soy sauce) being the most common, miso, shio (dashi based (bonito, fish flake)), etc....
so happy I found your channel Brian. Been watching the series with Frenchy for few days now. So good, also, usually you are just pretty chill. But, in this I felt how you wanted to sleep. Hope you aight.
"No its not a family dish, the point is you get your own God damn bowl!!" 😂😂😂. New t shirt idea, a picture of Frenchie that says "FRENCHIE DOESN'T SHARE GOOD!!"
I remember seeing an interview of Gordon and his family. When her wife was asked something like "is there anything you don't like about Gordon's cooking?", she said "the cleaning up"😂
Chefs can be brutal on the clean-up they impose on staff! So for that matter can ANYONE be who never has to think about the clean-up afterwards. They're far more likely to leave the kitchen looking like a bomb went off.
I think the biggest thing with Gordon's noodle is, it wasn't ramen. The dish should have been a ramen, inspired (or inspired by) vegetarian noodle dish. I take packaged ramen, cook it per the instructions and then dress it up, if I want to.
Honestly one of my favorite dishes is a baked broccoli & cauliflower. About equal parts of each, mixed with about a cup of cheddar, a can of mushroom or chicken cream soup, bake it and finish with some crispy topping. Im going from memory, but i swear it's delicious.
Y'all didn't drink the broth at the end?! I demand satisfaction, choose your weapon! I know it's 7000% of your daily recommended value of salt, bone marrow, and depending on the recipe a lot of times, butter, but damn it, you do it for the culture!
Another idea for a T-shirt: Front: "He got the egg right." Frenchie Back: "But it's not even marinated." Chef Brian P.S.: Is he trying to outdo Jamie Oliver's egg fried rice?
Boil the packaged ramen, in the bowl add a egg yolk, a heaping tablespoon of kelpie mayo, a tablespoon of soy sauce, garlic clove pressed and the flavoring packet after that add the ramen and mix everything together. Add other toppings as wanted, no broth/water added to noodles with this.
It's actually amazing the amount of British chefs that fuck up their "ramen" by using the wrong noodles. And yes Gordon over complicates things, it's almost as if he's compelled to because he can't make a simple dish for tv. Just like Jamie Oliveoil.
🤦🤦😂😂😂 For the longest time I thought the drawing behind Chef Tsao was just some random seventies style grandma!!! And even now that I see that it's him I can't unsee the grandma!!
You're the first person I've heard say to dump the shitake water. Every single video I've seen and I've watched thousands from Chinese Cooking Demystified to Kenji to Chinese chefs back home always keep and use that water and they stress on not dumping it.
Quick ramen noodle hack for homemade ramen, I want to share, since not everyone is able to purchase good ramen noodles or has a pasta maker. You take thin spaghetti or spaghettini--before you type offending things into your keyboad, hear me out--, and cook them in water that is salted and has baking soda (or kansui) added. The latter is the alkaline component that gives the noodles nicely chewey texture like real ramen. When cooking I prefer higher temperature at the beginning at middle temperature later, so you get more evenly hydrated noodles. This is a legit hack, and since I'm fluid in Japanese, I can also confirm that there is also a significant number of Japanese articles from Japanese expats who are using that hack.
3 місяці тому
The way I YELPED when Gordon put the miso in, my dog thought I had hurt myself and came to check on me. 😂 Also: if anyone on his shows gave him that horrible unseasoned cauliflower, he would SKIN THEM ALIVE. 😂
When Gordon added the miso paste to the water, he's just basically making miso soup, all he needs to do is just add the tofu and sprinkle some green onions just before serving.
Frenchie started on the channel complaining when you were explaining stuff, now (at least when he wants to) he's asking questions for you to have a reason explain things.
He has a bunch of these 10 minute meals , and for anything that is Italian or Asian or any kind of non English speaking countries food, they are all odd. Nothing is traditional. He has a Steak, Fried rice and Fried Eggs one "Gordon Ramsay Cooks up Steak, Fried rice and Fried Eggs in Under 10 Minutes"
Didn`t he actually make a damn good sushi once?I swear I remember on one of his shows he was creating sushi and reacting to the prep of fugu. I might be wrong though.
@@wolfetteplays8894 theres a 2 minute video on Gordon's page of him learning to make sushi. But "Gordon Ramsay: How To Fail With Sushi" is a longer version of the same video at about 4 minutes
My goodness, the look on y'all's faces(and mine) when Gordon put the spring onions in the boiling water😂 this was the weirdest looking not ramen ever- I'm gonna go make a pre made packet now 🤣
That egg-noodle is going to overcooked to hell, in boiling water those noodle will be ready in like 60-90s max depend on how soft you want it to be, even from dry stage
This is like the episode where Gordan tried to make Pad Thai. The thai chef he was with took one taste and his expression of disappointment was soooo unforgettable.
You should use the water from rehydrating the dried shiitake, its pretty common in Cantonese Cooking as the water is super flavorful. Just rinse the mushrooms off first before rehydrating then it won't be dirty lol.
Check out a pickled egg recipe from "Joe's Jost's" it is absolutley my favorite egge recipe. The main thing is using hot yellow chili peppers, that's basically the flavor that gets imparted to the eggs, HIGHLY RECOMMEND
My home sloppy Chi-Mehk ramyeon (Korean-inspired, hence the different spelling) uses a homemade chicken stock fortified with a homemade chicken demi glace, garlic-chili sambal(because I suck at judging how to balance gochujjang), and beer for the broth. I use Leinenkugel's Honeyweiss, which lends a background of Hawaiian rolls. All the inclusions get simmered in the broth, added in at different times so none of them get hammered - usually a sliced grilled bratwurst (an upgrade from the hot dogs you'd get in Korea's budae jjigae), sliced baby portabella mushrooms, carrots, and the white part of a spring onion. The noodles go in for ½ minute, the flame gets killed, and then 2 raw eggs get cracked in, lid on the pot, and the eggs poach in the residual heat of the broth for 2 minutes. Find the yolks, stir them through for their velvety richness. Yes, it's nowhere close to traditional anything, but it's damn good. Flavor-wise, the broth is like a liquefied version of a Hawaiian roll dipped in good chicken soup with some chili added for spice. The richness of the eggs blunt the sharp edge of the spice, but because that chili flavor has permeated the interior of the meat where the eggs can't reach, those sausage slices retain the full heat, so you've got layers of spice and flavor going on. And if you can digest them (sadly, I can't), you can slice up the green tops of the spring onions for a garnish, which my wife likes.
He should take that pool of dirt water, gunk and seaweed and sell it in one of his restaurants if he likes it so much. He could even name it Tamesis Soup, and even convince his customers he is actually serving them a bit of liquid dump from his homeland.
Gordan just made a cubano sandwich with no ham and non pressed bread... he started so well too.. and had lots of crackling (pork skin) that he didn't use; meat to veg ratio was wtf...(Wendy's ole lady "wheres the meats"
The black stuff in mushrooms may not be dirt… white mushrooms are frequently made from a compost of straw and horse manure. Shitake frequently uses chicken manure.
I forget which Jamie Oliver video it was that Uncle Roger (or it might have been someone else) reacted to but Jamie was making a dish (I think it was Pad Thai) and then the Uncle Roger showed a clip of Gordon Ramsey making the same dish for a chef who was well known for it. The chef took one look at the dish, turned to Gordon and said it was wrong, Gordon was shocked.
If Gordon Ramsay screws up a simple dish, it's not because he couldn't get the right ingredients, didn't understand the recipe, or lacked the skills. It's because of hubris.
What I like to do with the cheap ramens is use dashi powder instead of the broth, cook the noodles in it, put a spoon of miso after, then put a dried topping mix in the bottom of the bowl(tofu cubes, seaweed chunks, green onion) then hit with sesame oil before serving. Super tasty
Soft boiled eggs spring onion and sesame seeds maybe a little sesame oil added to instant ramen is a great veggie ramen once in a while. Way better than this and so quick and easy and gets the protein with the eggs too.
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lol
Raid? What's next, digital HIV? Come on, Chef. You shit on Cooking with Jack regularly. Raid is the digital equivalent of a paid subscription for lunchboxes made by Jack.
@@Monochromatic_Spider Brian used to make videos on Jack until the controversy between AugustTheDuck and Jack happened regarding to Jack's doxxing allegations, after August went after Jack for the past things he had said and done, which Jack admitted to on a podcast.
Hey chefs and every one else reading this !
Just FYI : if you take your every day baking soda in powder form and put it in an oven tray > 210°F (98°C) for an hour, but you'll lose about 37% in mass of your product (it's a good way to know it worked) of soda ash (sodium carbonate).
This blows things out of the water in cooking, especially asian style cooking or to mix in your noodle dough.
Thinly sliced beef, pork, (less slightly thin) chicken, etc ? About half a teaspoon per pound of the stuff in your meat, let it does its magic for 30 minutes, rinse it off in cold water (it changes taste otherwise), drain / pat dry .. and you'll get insanely tender yet bouncy meat pieces.
Marinate with soy sauce, grated ginger, whatever you want + a good spoonful of starch (rice or corn), heat a wok or a large skillet with a neutral oil like peanut oil, crushed garlic in, then the meat, you'll have your base meat for any sauce mix you want.
Waiting on the jammy olive oil T shirt. Enemy of flavor, disasterchef, sith lord of the culinary arts, crime against humanity.
Based off my understanding of 11:25 , you don't cook noodles with the broth because the goal is to have a "clean" broth and adding noodles early will cloud the broth.
Last thing you want in your broth is starch.
so noodles is like bread in a soup
Unhinged Brian wasn't on my Bingo Card for Father's day, but here we are.
It's truly the best gift any of us could ask for
“Who puts a bumper sticker on a Rolls-Royce?!” Never change Frenchie lol 🥰🥰🥰🥰
😂
It'd say "SYWGF?" if he did...
It's one of the 1%ers!
Now I have to get a Rolls just so that I can stick a bumper sticker on it.
Gotta agree, but if I said it in public I would be burned at the stake.
One trick I was taught when making soy sauce eggs (or even pickled eggs) is to put a layer of paper towels over the top of the eggs. They will normally float, and you'll get a bald spot that the soy sauce couldn't get to. Putting the paper towel over the top, will absorb the sauce, and disburse it on top of the egg, making a more uniform "Staining" look.
Was just going to comment this, thanks for adding.
Also choose the right container. When the chef put the eggs in such a wide bowl, the marinade had to spread wide. If put in a tall, narrow container, he probably could have gotten the eggs covered with even less sauce. An example I often use when pickling eggs is the jars that marinated artichokes or peppers or other pickled veggies often come in -- tall, narrow cylinder maybe 10 inches high(I'm not a good judge of that).
@@MarcIverson That's where I keep messing up. I can't "Eyeball" my liquid volume vs mass of food. Any tips on how to "Judge" liquid vs mass of food?
@@briancoleman9330 Honestly I just do what I can from experience but my experience is not some recipe for perfection, so I make what seems to me a reasonable amount of marinade for the tall sorta-thin jar at hand if I'm just doing not-that-many eggs, with maybe a little extra that I can always freeze for the next marinade if I have to. Also, I keep in mind that I can always top up a shortage of liquid by adding more vinegar, soy, seasonings, etc, to keep the level high enough to submerge. It may make the marinade a little different every time, but there's no perfection in this world and if the ingredients are what I like, I'm not going to go too disastrously wrong when things vary from time to time. Also, sometimes you can decrease the amount of marinade you need simply by cramming in an extra egg. That makes the liquid level rise so much that sometimes everything is now submerged. I just try to keep in mind not to touch the lid with the liquid, because that can cause reactions. And of course to keep my hands extremely clean to avoid eventual biologicals creating a raft of toxic yuck on top.
Also, the eggs have less tendency to float once they've absorbed marinade, FWIW.
im really liking this thing of doing 2 reactions in 1 video, feels more original and packed
Thanks!
agree, and also shows even better how far off the bad one is 😁
I agree. Its more informative to get the right way and the insane way.
Feels kinda like epicurious videos, I like this
Hi Brian, it's super common in japanese cooking to make a dashi using the water from the rehydration process when rehydrating dried mushrooms. I make my dashi out of bonito flakes, rehydrated mushrooms, kombu, and dried shrimp.
Also, Gordon must have remembered somewhere that you make dashi with mushrooms and seaweed, but didn't realize nori and kombu aren't the same.....
Agreed. Especially about the nori vs kombu. I imagine that "ramen" was super slimey. Even if I put wakame in too early, I'm disappointed.
Agree with you, it’s common to use rehydration water from mushrooms or shrimps in other processes but I’ll would normally only take the top clean layer or strain it
Chef Brian's jaw dropped to the ground witnessing that cauliflower nightmare. While Frenchy just repeating NO, NO, NO.
Note to self: Don't order soft or hard boiled eggs at Gordan Ransey restaurants.
I'm not a purist or anything but when it comes to culturally significant dishes, try to, at least, stay close to the roots. When he started putting the seaweed in, all I could think about was that Jamie Oliver spinach ball when he made ramen (Uncle Roger killed it on that one).
Yeah that round compacted brick of spinach was a bizarre idea that looked in no way appetizing. Uncle Roger did indeed give Oliver a well-deserved beating on that video.
That was just a fancy miso soup 😂
@@ChrisH43
Fancy water soup with a microscopic hint of miso.
Chef James Makinson and Chef Brian Tsao uploading within the same time together? Yeah we cooking today...
agree, back to back fun
they always upload on sunday
@JoseDiaz-qw7mg that's interesting. I never noticed that thanks!
Usually most of the cooking guys seem to upload ok sunday
I'd love to see them hook up for a collab.
Wrong noodles
Wrong broth
Wrong toppings
No tare
Wrong plating
Eggs? Cooked properly but not marinated
Nothing wrong with what Gordan does since Ramen can be eaten without cooking it but if he serves that at his restaurant, everyone is gonna dislike it. I suggest for Gordan to serve his Ramen at The super Ghetto Schools because I can tell you. What he placed in there is the healthy version of what Hawaii's Ghetto Schools serves for Ramen. And people spit in the School Ramen 😅
not just the marination but he called this a vegetarian ramen and most vegetarians I know would not consider eggs to be vegetarian
@@jaydengounder4111 vegeterians eat eggs, it's vegans that don't eat eggs.
@@bloodyfitnerd1947 vegetarians don't eat eggs. The only animal product vegetarians do is dairy based. At least that's how it is in south Asia. And if you eat eggs, it's non veg
@@piyusarkar3065 Eggs are by definition vegetarian, unless they are fertilized. Unfertilized eggs are an animal by-product, and chickens produce them all the time. They don't need to do anything with them.
I clicked so quick because i needed my daily dose of my Frenchie and Brian
👍
Ur french-asian daily special sauce(?
@@hectoralonsomezaparedes1736
Well, the special sauce is what they make together after too many shots.
When you get your 50c ramen packet and add extra steps.. my family call that "ramen deluxe,". Its a wonderful choose your own adventure.
A lot of vegetarian ramen recipes use the rehydrated shiitake mushrooms and kombu in water as part of the tare. You should strain it after, but it’s not dirt water.
It is definitely dirt water if they didn't clean the damn thing lol
Loudly slurping noodles is a common trait shared by psychopaths.
No Frenchie in the thumbnail had me concerned he wasn't in the video. Glad to see him! Should be Pro Chefs React, eh?
On using the noodle water to thicken the stock: So from what I know, with Japanese ramen broth, some styles look for a pure, clear flavor, and having the noodle water would potentially affect the flavor of the broth, either weakening or "muddy" the flavor profile. They are really particular about it - they teach that you need to dry your noodles that you boil properly by shaking it in the spider, so that the water on noodle wouldn't affect the broth, even. I personally can't tell the difference, though, hahaha
edit: there are other styles of ramen that would have the broth be much thicker or "muddier", so I can't say if this applies for all styles of ramen
i love the sudden change from jazz to metal... perfection
Happy Father's Day Brian and Frenchie!! Thank you for your reactions to both these Ramen videos. So glad you both got to enjoy real Ramen at the end. Hope you both have a great day and week!!!
Always a treat to get both our favorite comical cooks to review recipes and disasters (my god gordon stop cooking....). In french "taré" is slang for someone that is crazy/insane. Definitly not to be mixed up with "Tare" the umami bomb that is added in ramen broth base to make a ramen of the specified taste, like shoyu (soy sauce) being the most common, miso, shio (dashi based (bonito, fish flake)), etc....
And here we see the origin of future phrase "Grill Cheese".
so happy I found your channel Brian. Been watching the series with Frenchy for few days now. So good, also, usually you are just pretty chill. But, in this I felt how you wanted to sleep. Hope you aight.
Raid:Shadow Legends? Damn Chef, you really made it to the big leagues
You mean sold out?
@@raifthemadI think he means making bank
How is it selling out? Man's got to pay for the content somehow. I'm ok with ads if it gets me content to watch.
It's a meme sponsor at this point. Let them pay him, let him take it, we just do our part and skip it (no hard feelings Brian)
point to comment above. He gets it.
As a chef for almost 30 years, you wont find me in the kitchen without a Rum and Coke.
Tastes still locked in the college years! I can relate, I still listen to ancient music.
I really enjoy the fact you have these "let's make the universe right again" meals afterwards.
"No its not a family dish, the point is you get your own God damn bowl!!" 😂😂😂. New t shirt idea, a picture of Frenchie that says "FRENCHIE DOESN'T SHARE GOOD!!"
I remember seeing an interview of Gordon and his family. When her wife was asked something like "is there anything you don't like about Gordon's cooking?", she said "the cleaning up"😂
Kinda funny because that is like literally the same for everyone else.
Chefs can be brutal on the clean-up they impose on staff! So for that matter can ANYONE be who never has to think about the clean-up afterwards. They're far more likely to leave the kitchen looking like a bomb went off.
I think the biggest thing with Gordon's noodle is, it wasn't ramen. The dish should have been a ramen, inspired (or inspired by) vegetarian noodle dish.
I take packaged ramen, cook it per the instructions and then dress it up, if I want to.
I usually steam my cauliflower and then season with my favorite lemon pepper and butter. It's delish
"I want something easy today *searches 10-minute recipes*"
Gordon: "Ready for your placement test?"
Honestly one of my favorite dishes is a baked broccoli & cauliflower. About equal parts of each, mixed with about a cup of cheddar, a can of mushroom or chicken cream soup, bake it and finish with some crispy topping.
Im going from memory, but i swear it's delicious.
Y'all didn't drink the broth at the end?! I demand satisfaction, choose your weapon!
I know it's 7000% of your daily recommended value of salt, bone marrow, and depending on the recipe a lot of times, butter, but damn it, you do it for the culture!
Raid Shadow Legends sponsor is honestly the last sponsor I'd expect xD
I love the ramen skit at the end. Very chill vibes. Would love more of that :)
Another idea for a T-shirt:
Front: "He got the egg right." Frenchie
Back: "But it's not even marinated." Chef Brian
P.S.: Is he trying to outdo Jamie Oliver's egg fried rice?
😂
Don't forget Jamie Oliver also made Ramen 😂
Gordon making his "ramen" is like me thinking I am a chef while drunk, I know better sober😜
Boil the packaged ramen, in the bowl add a egg yolk, a heaping tablespoon of kelpie mayo, a tablespoon of soy sauce, garlic clove pressed and the flavoring packet after that add the ramen and mix everything together. Add other toppings as wanted, no broth/water added to noodles with this.
Ok so I now going to help myself to a pack of Habanero Lime Buldak Ramen LOL 😂😂. Happy Father's Day. Cheers 🍻
Good choice
The Brits seem to struggle with ramen. Jamie Oliver managed to use soba noodles in his version.
It's actually amazing the amount of British chefs that fuck up their "ramen" by using the wrong noodles.
And yes Gordon over complicates things, it's almost as if he's compelled to because he can't make a simple dish for tv.
Just like Jamie Oliveoil.
🤦🤦😂😂😂 For the longest time I thought the drawing behind Chef Tsao was just some random seventies style grandma!!! And even now that I see that it's him I can't unsee the grandma!!
Great video as always. Love the dynamic between you guys.
Where did you go for ramen after? Looks amazing!!
This is Ichiran ramen, popular for the private space
Thanks for answer :), looks like an amazing place
they know cilantro, they call it stink weed in Japanese, because the Japanese hate its smell.
You're the first person I've heard say to dump the shitake water. Every single video I've seen and I've watched thousands from Chinese Cooking Demystified to Kenji to Chinese chefs back home always keep and use that water and they stress on not dumping it.
Provided the mushrooms were washed beforehand
That intro is spicy. I love it. 🤣
Just had your Beat Bobby Flay video recommended, had to watch of course. You definitely earned that win.👨🍳
My man said "eated" 🤣🤣🤣
Quick ramen noodle hack for homemade ramen, I want to share, since not everyone is able to purchase good ramen noodles or has a pasta maker. You take thin spaghetti or spaghettini--before you type offending things into your keyboad, hear me out--, and cook them in water that is salted and has baking soda (or kansui) added. The latter is the alkaline component that gives the noodles nicely chewey texture like real ramen. When cooking I prefer higher temperature at the beginning at middle temperature later, so you get more evenly hydrated noodles. This is a legit hack, and since I'm fluid in Japanese, I can also confirm that there is also a significant number of Japanese articles from Japanese expats who are using that hack.
The way I YELPED when Gordon put the miso in, my dog thought I had hurt myself and came to check on me. 😂
Also: if anyone on his shows gave him that horrible unseasoned cauliflower, he would SKIN THEM ALIVE. 😂
When Gordon added the miso paste to the water, he's just basically making miso soup, all he needs to do is just add the tofu and sprinkle some green onions just before serving.
Frenchie started on the channel complaining when you were explaining stuff, now (at least when he wants to) he's asking questions for you to have a reason explain things.
He has a bunch of these 10 minute meals , and for anything that is Italian or Asian or any kind of non English speaking countries food, they are all odd. Nothing is traditional. He has a Steak, Fried rice and Fried Eggs one
"Gordon Ramsay Cooks up Steak, Fried rice and Fried Eggs in Under 10 Minutes"
Didn`t he actually make a damn good sushi once?I swear I remember on one of his shows he was creating sushi and reacting to the prep of fugu. I might be wrong though.
@@wolfetteplays8894 theres a 2 minute video on Gordon's page of him learning to make sushi. But "Gordon Ramsay: How To Fail With Sushi" is a longer version of the same video at about 4 minutes
Frenchie representing 2 Live Crew !! Did not expect that !
Gordon Ramsay: "I'm going to elevate Ramen"
Tsuta, Nakiryu, an Konjiki Hototogisu: "Bruh? NANI?"
It's almost like Miso Soup, but with added Noodles.
"What's the enemy of favour? Jaime Oliver" might be a good t-shirt idea Brian!
I heard that bumper sticker joke first from Dave Mustaine (Megadeth)
He's saying "oooh" cuz he's burning his hands on those eggs. I know it
My goodness, the look on y'all's faces(and mine) when Gordon put the spring onions in the boiling water😂 this was the weirdest looking not ramen ever- I'm gonna go make a pre made packet now 🤣
I’ve never noticed until this video how much his nose looks like the original mould for all Halloween Witch noses 😂😂
That egg-noodle is going to overcooked to hell, in boiling water those noodle will be ready in like 60-90s max depend on how soft you want it to be, even from dry stage
This is like the episode where Gordan tried to make Pad Thai. The thai chef he was with took one taste and his expression of disappointment was soooo unforgettable.
Like, yeah, it's probably delicious af. But he missed the essence of what makes Pad Thai a Pad Thai? 😅
I love how hard frenchie goes 😅.
If u want crunch... u had the seaweed.
Uncle roger would aprove
You should use the water from rehydrating the dried shiitake, its pretty common in Cantonese Cooking as the water is super flavorful. Just rinse the mushrooms off first before rehydrating then it won't be dirty lol.
Never put nori in the ramen broth. Not just because it will wilt. But the entire broth will taste like seaweed.
Push the plastic on the eggs to make an airtight seal that covers all of them. In order to avoid the white spot on the egg. @5:05
I had to watch the Gordon Ramsay segment first so that I could finish this video on a good note with Babish
20:05 Brian's face looked like as if he was about to cry 😢
Man the timing on this is somewhat hilarious.
"Alright kids, next up we're making a gluten-free, vegetarian Biryani"
Check out a pickled egg recipe from "Joe's Jost's" it is absolutley my favorite egge recipe. The main thing is using hot yellow chili peppers, that's basically the flavor that gets imparted to the eggs, HIGHLY RECOMMEND
My home sloppy Chi-Mehk ramyeon (Korean-inspired, hence the different spelling) uses a homemade chicken stock fortified with a homemade chicken demi glace, garlic-chili sambal(because I suck at judging how to balance gochujjang), and beer for the broth. I use Leinenkugel's Honeyweiss, which lends a background of Hawaiian rolls. All the inclusions get simmered in the broth, added in at different times so none of them get hammered - usually a sliced grilled bratwurst (an upgrade from the hot dogs you'd get in Korea's budae jjigae), sliced baby portabella mushrooms, carrots, and the white part of a spring onion. The noodles go in for ½ minute, the flame gets killed, and then 2 raw eggs get cracked in, lid on the pot, and the eggs poach in the residual heat of the broth for 2 minutes. Find the yolks, stir them through for their velvety richness. Yes, it's nowhere close to traditional anything, but it's damn good.
Flavor-wise, the broth is like a liquefied version of a Hawaiian roll dipped in good chicken soup with some chili added for spice. The richness of the eggs blunt the sharp edge of the spice, but because that chili flavor has permeated the interior of the meat where the eggs can't reach, those sausage slices retain the full heat, so you've got layers of spice and flavor going on.
And if you can digest them (sadly, I can't), you can slice up the green tops of the spring onions for a garnish, which my wife likes.
It's like making pho tai, with a red wine beef broth, macaroni shells and ground chuck. Just give me the soy sauce and soft boiled eggs, thanks.
He should take that pool of dirt water, gunk and seaweed and sell it in one of his restaurants if he likes it so much. He could even name it Tamesis Soup, and even convince his customers he is actually serving them a bit of liquid dump from his homeland.
Brian: "What's the enemy of flavor?"
Me: British chefs
Gordan just made a cubano sandwich with no ham and non pressed bread... he started so well too.. and had lots of crackling (pork skin) that he didn't use; meat to veg ratio was wtf...(Wendy's ole lady "wheres the meats"
The black stuff in mushrooms may not be dirt… white mushrooms are frequently made from a compost of straw and horse manure. Shitake frequently uses chicken manure.
Gordon Ramsey can't make a grilled cheese sandwich or ramen
I forget which Jamie Oliver video it was that Uncle Roger (or it might have been someone else) reacted to but Jamie was making a dish (I think it was Pad Thai) and then the Uncle Roger showed a clip of Gordon Ramsey making the same dish for a chef who was well known for it. The chef took one look at the dish, turned to Gordon and said it was wrong, Gordon was shocked.
If Gordon Ramsay screws up a simple dish, it's not because he couldn't get the right ingredients, didn't understand the recipe, or lacked the skills. It's because of hubris.
This is ramen....Jamie Oliver style. We Asians don't put tofu in everything esp ramen.
You should combine your reaction channel with your singing and do reaction where you're just screaming at the person lol
What I like to do with the cheap ramens is use dashi powder instead of the broth, cook the noodles in it, put a spoon of miso after, then put a dried topping mix in the bottom of the bowl(tofu cubes, seaweed chunks, green onion) then hit with sesame oil before serving. Super tasty
21:08
"He just grilled cheesed this recipe"
and with gusto too.
I think this is the video where Uncle Roger took away his uncle title
Alex the french chef does an 8 part series on ramen
Raid is one of those games you hear an ad and roll your eyes.
It doesnt even have good rule 34 for the amount of time its been out
Gordons feels closer to Jacks Garbage Stew than actual Ramen
"What's shmegma?" lmfao 💀
5:00 use paper over the eggs
no more white parts
The beauty of Jamie olivers simple recipes
Brian getting that Raid money. Brian has made it
Soft boiled eggs spring onion and sesame seeds maybe a little sesame oil added to instant ramen is a great veggie ramen once in a while. Way better than this and so quick and easy and gets the protein with the eggs too.
ooh the outro song!!🤘
Gordon Ramsey saying....I'm going to make a fettuccine Alfredo using pene and vodka sauce. That's what I think of with the egg noodles. Lol
Always love your videos. Really makes my day.
23:38
"This ramen is not simple!"
It also isn't ramen
😂 Gordan made like some sort of Vegan British take on a Japanese Ramen, Thai Pho fusion.
You know you've made it when there's a Raid sponsor.
Good thing the end focused on Frenchies' chopstick skills (or lack thereof) because if Brian screwed up his chopsticks... I'm revoking his asian card.