My favorite part about your recipes is that I can make them for guests without having to do a test make before hand to see if it's actually good. Your stuff is always guest worthy.
This looks fantastic - my wife loves Mexican food and ramen, so we'll have to try this soon. I'll probably go a bit softer on the eggs too, but I've been accused of having no taste buds in the past because of my ridiculous spice tolerance, so I don't need them to moderate it. That's a good tip to know with the more solid yolks though - I'll have to remember that when cooking for family and friends, and I never would've thought of that myself.
Nothing my vegetarian ass could try, directly, but I've been really inspired to try mixing flavors and styles lately and this is a very interesting concept
Hey Cecil, glad to see a new video, looks tasty, have i been missing videos, cause i havent seen a new one of these in months probably, anyways love these keep 'em coming
Cecil, I tried a birria ramen at a restaurant in Lake Geneva that was primarily bland with cheap noodles. Yours looks a lot more flavorful. Have you ever been to one of the Chicago Ramen locations for a bowl?
Fellow Chicagoland resident here - if you don't mind I have a request. If I had to pick one underrated appetizer from a Chicago area restaurant I'd say that's Brown's Chicken breaded mushrooms. Ever since that incident in 1993 it seems that more and more Brown's Chicken restaurants close every few years. They're not a rarity, but I fear someday they will be. Would you consider doing a video recreating those mushrooms?
God damn, do you read minds? I was just thinking 'those eggs should be soft boiled, you heathen' then you tell me not to comment about the eggs. GET OUT OF MY HEAD.
@@SeasonLiberally Sure. I love eggs in my ramen. Just a preference thing that I don't let them go that long. I also wasn't sure if you meant because they weren't 'ajitsuke tamago' style. Those marinated eggs.
Now I’m craving this! I love fusion cooking and this recipe is a home run.
My favorite part about your recipes is that I can make them for guests without having to do a test make before hand to see if it's actually good. Your stuff is always guest worthy.
Holy cow every step looked a tasty start to a thousand dishes
hey... i have all these ingredients... im going to make this right now!! Thx!
Tim Walz won't gatekeep your ramen, Cecil.
I made Korean BBQ pork tenderloin tacos last night. Nothing wrong with blending concepts when they work.
This looks fantastic - my wife loves Mexican food and ramen, so we'll have to try this soon.
I'll probably go a bit softer on the eggs too, but I've been accused of having no taste buds in the past because of my ridiculous spice tolerance, so I don't need them to moderate it. That's a good tip to know with the more solid yolks though - I'll have to remember that when cooking for family and friends, and I never would've thought of that myself.
I hope that tasted as fantastic as it looked.
Hi. 40 seconds after it was uploaded :)
Looks pretty kickarse! Might give that a go.
This looks delish! ...and the tastiest spice here is Cecil's smackdown of the gatekeepers and other haters. Thanks for another great vid:-) xo
Fond is amazing! I didnt know it had a fancy word.
Nothing my vegetarian ass could try, directly, but I've been really inspired to try mixing flavors and styles lately and this is a very interesting concept
Hey Cecil, glad to see a new video, looks tasty, have i been missing videos, cause i havent seen a new one of these in months probably, anyways love these keep 'em coming
I'm not posting as regular as I'd like but still going.
Birria! This is going on my list.
And yes, don't waste that birria fat. Tortillas all day
Looks fantastic!
Cecil, I tried a birria ramen at a restaurant in Lake Geneva that was primarily bland with cheap noodles. Yours looks a lot more flavorful. Have you ever been to one of the Chicago Ramen locations for a bowl?
Yes. Strings in Chinatown. And I love Umai in the south loop.
Fellow Chicagoland resident here - if you don't mind I have a request.
If I had to pick one underrated appetizer from a Chicago area restaurant I'd say that's Brown's Chicken breaded mushrooms. Ever since that incident in 1993 it seems that more and more Brown's Chicken restaurants close every few years. They're not a rarity, but I fear someday they will be. Would you consider doing a video recreating those mushrooms?
I'll look into it!
@@SeasonLiberally 👍
American test kitchen is no longer a free source for recipes
You did a cooking ramen with Heath episode without Heath?! I'm so disappointed.
@@hein-pietervanbraam3312 turns out I did every episode without heath.
@@SeasonLiberally can't escape the podcastiverse! Loved the recipe, I'll be trying it! 😄
God damn, do you read minds? I was just thinking 'those eggs should be soft boiled, you heathen' then you tell me not to comment about the eggs. GET OUT OF MY HEAD.
I know what you were going to say. 😀 Have to trust me on the hard cooked eggs in this one if it turns out spicy.
@@SeasonLiberally Sure. I love eggs in my ramen. Just a preference thing that I don't let them go that long. I also wasn't sure if you meant because they weren't 'ajitsuke tamago' style. Those marinated eggs.
My greatest concern is the lack chopsticks.... Seeing ramen eaten with a fork just looks wrong.
I don't eat Birria with chopsticks, I use them for enchiladas.