I think the priorities are clear here, eggs are still good outside the fridge, it's the wine still good (in terms of flavour) at another temperature than the recommended by the winemaker? Who knows, I'm not risking it
@@antonionunes4115 well it's actually cellar temperature, here in Spain room temperature can mean anything from 10 to 40 °C, while cellar temperature can be something about 12 to 18 maybe 20 in some cases, at least under my understanding, so in summer it's good to put it in the fridge for a while if you don't have a cellar with the appropriate temperature to store the wine (which I don't have)
Tomzai - I've often considered Alex to be an alchemist, spinning gold from straw, but I'm surprised how humble his home kitchen is. He doesn't even have a scale. I once built a scale (on a dare), boy scout style from twigs, twine and seashells, that worked just fine. That might be a fun project for Alex in these times. I'm sure he could do it, but it would be fun to watch.
Alex just went full on Food Wars on that ramen. Using different ingredients as alternatives for making the ramen is what makes cooking so beautiful and exciting.
The best part of this whole video was probably how it proved that a well-equipped, tidy studio is really really handy but Alex does absolutely not rely on it to be a great chef and neither do we. Merci beaucoup!
Here in Italy literally everyone is trying to replicate Neapolitan style pizza at home. It would be great to see a French guy joining this challenge with the same shitty equipment everyone has at home. It would be even more interesting to start a pizza war trying to do a good pineapple pizza to see Italian and Sweden reactions. I want drama.
Even in normal times I wouldn't disrespect our Italian brothers by putting ananas on a pizza but in this dire times I will even go as far as not putting cream in my carbonaras !
For the English-speaking people who may be curious, ananas are pineapples. Ananas is more commonly used across multiple languages as English, Spanish, and a few other languages are the odd ones for this fruit.
The best remark... “I feel like I’m becoming myself again” Truely brings warmth to my heart hearing a statement like that. You’ve inspired me to get back in touch with my creative side again in the last year. Not only through my dishes but through all paths of which I use to express myself. thank you 🙏🏻
Looking back all these years later, this video really captures the craziness of the pandemic, and the resourcefulness so many had during that time. Plus, it shows that good culinary skills can make a banquet out of almost nothing. Nicely done.
Made this tonight and it was SO GOOD I had to make it again! Literally made it twice in a night. I found that having a bowl of water nearby when kneading helped reduce the stiffness at the beginning - just dip your hand in and wet the top of the dough and fold a few times to help work it in. These were some of the most tender noodles I've ever had!!! Thanks Alex
Really love the discussion about breaking down everything into chemical properties and reactions, something I always enjoyed from this channel. Can't wait to maybe see a in person colab with the Ramen Lord in the future when everything is safe again, or at least as safe as it can be.
This is really incredible topic, because undestanding the chemistry you can easily subtitute one food component for another. I'd love to see and hear more about it, especially regarding obscure, expensive or just hard to find products.
It's so lovely to see you do something that ordinarily brings people together: Cooking! But also done in an unprecedented time when as a planet we are being drawn together through universal hardship. Thank you for your wonderful attitude and positive energy. Salut from Greenville, SC in the USA.
Alex you are not only a brilliant cook but also a fantastic storyteller and filmmaker...this must be one of my favourite episode of yours...Thank you for creating an awesome content that educates, entertains and inspires...saluer
"I don't care WHAT I'm gonna use but I'm gonna make (dish)" is pretty much my approach to cooking. But nothing is more satisfying than experimenting with what you've got, doing a little creative problem-solving, and coming up with something delicious. That is the best feeling.
Magic trick: sautee your "food waste" in the pot with a dash of olive oil till it starts browning before adding water. Trust me, this adds a whole new layer of awesomeness. Craving ramen now. thx Alex ur more awesome than that layer of awesomeness
@@beatrizorialombardia644 "extra virgin olive oil is super good for you" just that it is no better than any other oil. Yes, it is no "better" or healthier than corn, sesame, sunflower or canola oil - but costs more and has a taste that only goes well with a small selection of food - this is not one of them.
I was about to give up with doing ramen in these difficult days but seeing you so passionate I think I'll try to make noodles from scratch. Fortunately I've some reduced broth in the freezer made from your old ramen's videos! Stay hungry stay safe guys!
Dear Alex, since I am a worker in gastronomy in Germany and not working for 2 months now,.. Still I just purchased your book, because you keep my love for cooking alive :) Thanks for your content :) Stay healthy
It's amazing it took a quarantine for you to really hit your stride as a creative cook. They say restrictions breed inspiration. Nice work Alex. I hope to see more stuff like this even after the coronavirus.
Alex with the rolling of the flat dough to make easier long noodles you absolute GENIUS why didn't I ever think of cutting my noodles like that THANK YOU FOR SHOWING ME THE LIGHT.
I found your channel by fluke when searching for a recipe and I’m so happy I did! I have watched all of your videos during quarantine - it’s been a journey and a joy. The antidote to self-isolation. ❤️
This is gold to me seeing my fav RUclipsrs using all their basic ass equipment and resources. It's blown so many barriers for me and I'm really excited. My life is actually a lot more business as usual than other places, my husband works at the hospital so he's busy going to work and I'm at home with the children. I'd love to see something I can cook with them, my 2y would think you're pretty funny. We made hot cross buns today, delish!
Now these are quarantine hacks, compared to other channels where half of the stuff they recommend wouldn't really be available in our pantries, Alex goes and make ramen out of rubbish... God bless your crazy ass mind, loved your channel since the beginning and loving it even more than ever! Salut(e)🤘🏾😉
Delightful. One of my favorite things is putting together a recepie from what I have around, and right now, it's all we can do. Looking forward to the next expression of creativity.
You slurping the soul out of the bowl definitely made me laugh and I'm for sure gonna try this out. Today I tried recreating Jamie Oliver's 3-ingredients pizza dough - wasn't perfect but next time it'll be better - modern problems require modern solutions. A positive thing I take from the situation right now is making the best, out of little things - also with cooking. Keep your great work up man and stay save.
Alex, I'm so grateful for this idea of yours, to make ramen out of scraps. Especially the making of the broth impressed me deeply, as it reminded me a lesson I was tought by a very dear old man, survivor of the deportation camps the Romanian govt set up, just as the Nazis, in Ukraine, for Jews and Roma. The people there survived on peels of vegetables, on scraps, everything they could find to escape hunger and desease. There is value, like real life value in so many things that we throw away every day.
I actually love this kind of cooking, where we cook using minimal ingredients to make something delicious. Compared to ramen that using proper ingredient(beef broth, kombu, shitake, charsiu, etc.), it absolutely could not beat that, but it is good enough and it is 100% cheaper and accessible for others (could directly go into the kitchen and make it instead of shopping for ingredient first).
I don't know where you live, but in Japan konbu is probably cheaper than any alternative (outside of straight msg diluted in water I guess). Beef broth is pretty cheap if you buy it as cubes, though that's obviously not the best tasting thing.
@@meneldal yeah konbu is super cheap in Japan, but way more expensive in other countries for instance UK. Many times you need to go to special shops to buy good kombu
I'm not really that much into cooking. I feel like life is too busy, priorities and my brain don't allow for a mindset I'd need to actually cook and experiment. The actual things you cook on your channel are very rarely my thing, even. Your enthusiasm, skill in improvisation and your excitement are amazing and why I stick around. Your content is amazing.
Thank you so much for the recipe, I already had broth from leftover pressure cooked lamb, but the vegetables broth adds a nice astringency to the ramen. I'll definitely start saving my vegetable scraps and make more batches of broth thanks to you.
Greetings from Tennessee, Alex. So far I'm fairing well under social distancing. I skew introverted anyway, and working from home has been nice. On the food front, I've been a fan of the snout to tail approach for awhile, and limited access to the outside world combined with post-panic buying shortages has really encouraged me to lean into that. So far I've foraged chickweed, redbud, garlic chives, and dandelion greens from my yard and a local state park we found all but empty and took a walk as a family, and I've been saving all of my bones and vegetable peelings for broth. It's helped keep me feeling in control as everything outside spirals. Wishing you the best. If you're looking for video ideas that are both timely for the difficulties that many are experiencing right now and can be done simply with what you've got on hand, I'd look into lacto-fermentation of vegetables. It's a great way to preserve spare vegetables, and you really only need vegetables, water, salt, and time to pull it off.
i love these videos, actually hoping they will continue even after we get out of quarantine, very useful for people like me who don't have fancy equipments and ingredients👏
Making do with what you have, even the video itself is put together by scraps. Great video! Hope you and your family are doing well in these times. Look forward to more posts
I dont know why but when the ramen was in the bowl and you started eating it, I started to cry. As I typed this I have tears in my eyes haha! It was beautiful. I witnessed the essence of what cooking is all about, thank you.
💖💖💖 I really enjoyed this video and appreciated how “everyday person” the process was. I also loved the way you spoke about the food, specifically when you stated that you have to listen to the broth and hear what it’s saying it needs. That really really resonated with my heart for food
I really love these home videos. They're especially brilliant during these times were we all struggle to find normality. The level of ingenuity is astounding and your videos serves as inspirations to everybody that is struggling to make something delicious with regular ingredients found in an average kitchen. Truly amazing! Keep up the great work and stay healthy!
I did quite the same ramen, with heavily caramelised oignons, a stock that I already had in my freezer, some dried noodles, burnt garlic oil, and almost the same tare (dried porcini instead of the creminis). I did not had any idea about what I should expect from a tare, but thanks to both of you, I finally get it. The best one that I had so far. Thanks you ALEX
I know you have risen from above the common man's priorities with your gourmet food making and lab experiments, but when we were starting to 'panic' about being homebound, my first priority in food hoarding was to buy as many cases of the .50 cent ramen noodles packages as I could find. I am not ashamed at all. I do spruce it up when I can, but just having it has made this new way of life a little easier. It's like a hug. Be safe, and sending love to everyone around the world.
The RUclips foodie "My Name is Andong" made a "German Ramen" where he used local ingredients and specialties to recreate the classic ramen formula. How would you do french ramen?
It would most likely involve butter, onions, and olive oil as a few ingredients. Uhh...what else is really French that you could think of? Because that's all I got for now.
Thank you so much Alex. You have made my day, I made granola fashioned after the stuff mom used to make when I was a kid. Not near as good but it'll do. God bless and stay safe.
I love it! It's true culinary innovation at its finest. Only an engineer or a very creative person has this mindset. Engineers are creative (I hear you ask)?.. Yes they are! Engineering is an art form at its purest. Thank you Alex!
I would love to see you cook a salmon Wellington. Because at home my parents only cook fish the same way in the oven and I want to impress them with something new.
Hi, I,ve been watching your videos for quite a wile now and this one I like it the most, basing in the fact that u put on practice the concept of resourcefulness in the evrey day cooking, fighting against waste, I think there is a lot to learn in this video, keep going, good job.
I love this video because what you used for making the ramen it's way closer to what I have in my kitchen compared to all the gear that shows up in the other videos
Thank you so much for your amazing content. I recently made the best batch of beans (1/2 pinto, 1/2 black) in my life after learning a few tricks. I added a bunch of fat from a previous stock, bacon fat, butter, onion, garlic, spices, herbs, and then cooked it slowly for 5ish hours at the most minimal simmer. The most absolutely divine pot of beans I've ever created! The beans were still whole, as a result of the bare simmer, yet creamy. MMmmmmm!
Hey Alex, I'm using this video to help teach my French student English. I've corrected the subtitles so that it's accurate. Where/how can I send you the document?
Can we talk about Alex's apartment for a moment? I was just in love with how everything looked I remember pausing the videos and zooming on the tiles and taking notes on the layout.
A question I always wanted to ask a professional: Is there any cooking process other the roasting/frying that actually creates new flavours and not just extracts them from the ingredients?
pickling/ fermenting are usually our go to's in the restaurant. like the other had mentioned on the above comment. usually pickled daikons/radishes would be amazing in addition to this. been in the business for 14 years. we always pickle and ferment in the restaurant. we dont smoke however nor dry age as we dont have the means to do so. or rather we dont want to get involved in state business, which is in turn another whole different dimension all together.
Thanks for the answers everyone. But with smoking/pickling at least, there isn't really a chemical reaction going on that creates new chemical compounds, like it is the case with the Maillard reaction when roasting. Am I wrong? Not sure about some of the other options mentioned.
@@martin_mue Smoking and pickling both create new flavors due to chemical reactions. Smoking uses nitric oxide to "pink" the meat. Pickling/fermentation is letting bacteria and fructose/natural sugars mingle. I can't post links, but some Google-fu should lead you in the right direction. "Pickling food chemical reaction"
This is the Alex I subscribed for. The deep dives and educational series are interesting, but learning ways to turn common ingredients into delicious meals, especially the cheat methods, was what I was after.
@@DonnaMM6361 ooh, I could speculate! I totally know where I'd go with that, let's do some armchair cooking :D Sautéed mushrooms, plus leek, carrot, parsnip, maybe slices of roasted eggplant. Acorn squash would be too sweet and overpower the béchamel, but I'm thinking pumpkin might be good if you had the patience to roast it first. Onion might be either too strong or too sweet, but a couple shallots would be really nice... I think I still have some in my crisper drawer, too. Hmm. Personally I'd boil a few Yukon Gold potatoes and use an immersion blender to blend them into the soup. Béchamel is very rich, and adding some potatoes would add to the texture, balance out the oiliness of the cream, and put in more of the earthy flavors I'm imagining. A heavy dose of thyme and a little garlic and paprika... maybe some white wine or mirin if you've got it... and chopped mustard greens on top. Ooh, or radish sprouts. Disclaimer: this is all untested speculation by a daydreaming cook. Use your nose and your best judgment.
I don't want to downplay the effort that went into the meatball series, it was surely a lot of work, but I gotta say, I prefer this one topic one video style because it's so comprehensive and I feel like i learnt a lot here. Just trying to give some feedback to this awesome channel, stay safe and happy cooking!
Unique and tasteful - decent to above normal food standard... People should understand that working with limited resources - and making quality meals - is outstanding!
Alex is so trashy lol. Now I want trashy ramen, I’m craving it and can’t get it. I’ve got the old onions sigh. Steps on the dough waaayyy why didn’t I think of that genius.
The broth you made is actually the basic method used in kitchens for a veg stock. You take all the cuttings, left overs and bits that normally would be thrown out, ensure that they are clean and cook them for 30-45 mins (depending on if there are root veg in there are not). If you want beef stock go to your local butcher and ask for cuttings, knee joints and other bones that they do not want or need, any traditional butcher will have them and should give them away for free or close to free, 4-6 hours on a hob and you will have the most amazing beef stock (just make sure to keep an eye on it every so often, top up the water and just simmer, not boil) Well done Alex, an inspirational video, might have to go do it myself now ;)
I was pleasantly shocked at the sheer value you extracted from what is otherwise known to most of us as disposable garbage! ... the dried Parmesan chunk!, The tomato stem scraps (which I always throw away), the onion and garlic peels...etc. ----- a truly inspirational video not to mention a very delicious looking end result. 👍🏻👍🏻
No real estate in the fridge for the eggs
2 minutes later: gets a bottle of wine out of the fridge
Priorities...
Vagelis N Well he is French.
frenches will be frenches
I think the priorities are clear here, eggs are still good outside the fridge, it's the wine still good (in terms of flavour) at another temperature than the recommended by the winemaker? Who knows, I'm not risking it
Kilian G white wines are better cold and red wines are better room temperature.
@@antonionunes4115 well it's actually cellar temperature, here in Spain room temperature can mean anything from 10 to 40 °C, while cellar temperature can be something about 12 to 18 maybe 20 in some cases, at least under my understanding, so in summer it's good to put it in the fridge for a while if you don't have a cellar with the appropriate temperature to store the wine (which I don't have)
the accent, the humor, the overall slow decay of his sanity and craving of ramen has me trippin i love this
THE SLURPING
I read i love this" with alex voice
im craving hrhhrhrhrrhamen
Your pfp has been my discord pfp for so long
@@flowerofash4439 didn't we all?
this man is literally the whole first part of ratatouille
DizzleLOL why
@@bered4894 i wonder wow
Find him a mouse!
Aaaa ratatouille!!!
Saffron
A LITTLE SAFFRON WOULD MAKE THIS!
Alternate video title: French guy goes crazy in isolation and becomes a food alchemist
Tomzai - I've often considered Alex to be an alchemist, spinning gold from straw, but I'm surprised how humble his home kitchen is. He doesn't even have a scale.
I once built a scale (on a dare), boy scout style from twigs, twine and seashells, that worked just fine. That might be a fun project for Alex in these times.
I'm sure he could do it, but it would be fun to watch.
He has the 'yukihira souma' passion now that the item are restricted
@@artkat7722 - What item do you refer to?
Hohoho this is souma reference
Full Ramen Alchemist
Alex just went full on Food Wars on that ramen. Using different ingredients as alternatives for making the ramen is what makes cooking so beautiful and exciting.
Man of culture
Shokugeki
Man of culture indeed
he's shinomiya senpai dopple ganger
He's doing it Yukihira style
The best part of this whole video was probably how it proved that a well-equipped, tidy studio is really really handy but Alex does absolutely not rely on it to be a great chef and neither do we. Merci beaucoup!
Here in Italy literally everyone is trying to replicate Neapolitan style pizza at home. It would be great to see a French guy joining this challenge with the same shitty equipment everyone has at home. It would be even more interesting to start a pizza war trying to do a good pineapple pizza to see Italian and Sweden reactions. I want drama.
Even in a pandemic, people need their drama.
Even in normal times I wouldn't disrespect our Italian brothers by putting ananas on a pizza but in this dire times I will even go as far as not putting cream in my carbonaras !
For the English-speaking people who may be curious, ananas are pineapples. Ananas is more commonly used across multiple languages as English, Spanish, and a few other languages are the odd ones for this fruit.
@@Bludragon41 you're right, I've just edited the message for clarity
yup, not enough pointless and inconsequential drama! it s a necessary evil to keep our sanity.
Alex looking like he's making crack in his apartment but it's just ramen broth lmao
The best remark... “I feel like I’m becoming myself again”
Truely brings warmth to my heart hearing a statement like that. You’ve inspired me to get back in touch with my creative side again in the last year. Not only through my dishes but through all paths of which I use to express myself. thank you 🙏🏻
Looking back all these years later, this video really captures the craziness of the pandemic, and the resourcefulness so many had during that time. Plus, it shows that good culinary skills can make a banquet out of almost nothing. Nicely done.
One day I strive to be called something as powerful as Ramen Lord
You can do it!
That would be cool. Do they give you a special hat or something?
Harpo Django Rose that is a possibility
You have to be powerful if you're not Japanese but called Ramen Lord
instead of being another Ramen Lord, why not be a Ramen God
Made this tonight and it was SO GOOD I had to make it again! Literally made it twice in a night. I found that having a bowl of water nearby when kneading helped reduce the stiffness at the beginning - just dip your hand in and wet the top of the dough and fold a few times to help work it in. These were some of the most tender noodles I've ever had!!! Thanks Alex
Really love the discussion about breaking down everything into chemical properties and reactions, something I always enjoyed from this channel. Can't wait to maybe see a in person colab with the Ramen Lord in the future when everything is safe again, or at least as safe as it can be.
This is really incredible topic, because undestanding the chemistry you can easily subtitute one food component for another. I'd love to see and hear more about it, especially regarding obscure, expensive or just hard to find products.
It's so lovely to see you do something that ordinarily brings people together: Cooking! But also done in an unprecedented time when as a planet we are being drawn together through universal hardship. Thank you for your wonderful attitude and positive energy. Salut from Greenville, SC in the USA.
Something the quarantine gods have sent to us mere mortals.
I just think you got to have a reply
Alex you are not only a brilliant cook but also a fantastic storyteller and filmmaker...this must be one of my favourite episode of yours...Thank you for creating an awesome content that educates, entertains and inspires...saluer
Alex, you are a cook. But further than that, you’re a mad freaking scientist.
A DELICIOUS mad freaking scientist lol
And that is why I subscribed
And he also turned himself in to a pickle, funniest shit I have ever seen.
Quarentine Tantanmen
"I don't care WHAT I'm gonna use but I'm gonna make (dish)" is pretty much my approach to cooking. But nothing is more satisfying than experimenting with what you've got, doing a little creative problem-solving, and coming up with something delicious. That is the best feeling.
When RamenLord started talking Onion sourced MMP:
D u d e i s l e g i t (・_・ヾ
Quarantine is always better with Alex. Love you man!
Love you back 👍
@@FrenchGuyCooking As if the like wasn't enough, the man himself replies! Boss move!
now THIS was eyeopening... I'll never look at "foodwaste" the same way again.. thank you Alex
Atomic Shrimp also freezes veg scraps to make broth.
"Kneeding the dough by hand. It's gonna be a workout" Grandmas arouond the world laughing in unison but not knowing why :D
Alex: "Listen to what the broth has to tell you"
* proceeds to make an insane smile *
lol
the broth yearns for sacrifice.
Magic trick: sautee your "food waste" in the pot with a dash of olive oil till it starts browning before adding water. Trust me, this adds a whole new layer of awesomeness. Craving ramen now. thx Alex ur more awesome than that layer of awesomeness
Gonna try that asap haha
Beatriz Oria Lombardía You are so right.
How about using a good oil?
Why are people intentionally ruining their food with crap like olive-oil?
@@ABaumstumpf dude extra virgin olive oil is super good for you and in Spain I can get it locally sourced, so I dont see a better option tbh
@@beatrizorialombardia644 "extra virgin olive oil is super good for you"
just that it is no better than any other oil. Yes, it is no "better" or healthier than corn, sesame, sunflower or canola oil - but costs more and has a taste that only goes well with a small selection of food - this is not one of them.
I was about to give up with doing ramen in these difficult days but seeing you so passionate I think I'll try to make noodles from scratch. Fortunately I've some reduced broth in the freezer made from your old ramen's videos! Stay hungry stay safe guys!
Alex's Channel is becoming Depression Cooking v2.0
good.
Depression cooking is frozen pizza and chicken goujons
Ryan Atkins as are all the cooking channels I think! But this is next level.
Ryan Atkins i miss that channel
@@CanadianJames me too, she was so awesome and sweet . I watched her this am reminiscing.
Dear Alex, since I am a worker in gastronomy in Germany and not working for 2 months now,.. Still I just purchased your book, because you keep my love for cooking alive :)
Thanks for your content :)
Stay healthy
And by the way.. Love the way of your home cooking
It's amazing it took a quarantine for you to really hit your stride as a creative cook. They say restrictions breed inspiration. Nice work Alex.
I hope to see more stuff like this even after the coronavirus.
"You can handle a couple of weeks"
*cries in September*
Cries in November
@@mattari97 still cries in november
@@vineetwilson5277 i'd like to stop crying now ! this is BS
As the crying gets louder and the city gets quieter
California cries once again in December
Dude, having lived in Japan I can say that you have made the definition of struggle-ramen. But it actually looks good.
Alex with the rolling of the flat dough to make easier long noodles you absolute GENIUS why didn't I ever think of cutting my noodles like that THANK YOU FOR SHOWING ME THE LIGHT.
I found your channel by fluke when searching for a recipe and I’m so happy I did! I have watched all of your videos during quarantine - it’s been a journey and a joy. The antidote to self-isolation. ❤️
This is gold to me seeing my fav RUclipsrs using all their basic ass equipment and resources. It's blown so many barriers for me and I'm really excited.
My life is actually a lot more business as usual than other places, my husband works at the hospital so he's busy going to work and I'm at home with the children. I'd love to see something I can cook with them, my 2y would think you're pretty funny. We made hot cross buns today, delish!
Now these are quarantine hacks, compared to other channels where half of the stuff they recommend wouldn't really be available in our pantries, Alex goes and make ramen out of rubbish... God bless your crazy ass mind, loved your channel since the beginning and loving it even more than ever! Salut(e)🤘🏾😉
Delightful. One of my favorite things is putting together a recepie from what I have around, and right now, it's all we can do. Looking forward to the next expression of creativity.
You slurping the soul out of the bowl definitely made me laugh and I'm for sure gonna try this out.
Today I tried recreating Jamie Oliver's 3-ingredients pizza dough - wasn't perfect but next time it'll be better - modern problems require modern solutions. A positive thing I take from the situation right now is making the best, out of little things - also with cooking.
Keep your great work up man and stay save.
I love the focus on using what you have to hand in this video, very inspiring.
You really will do anything for ramen, won't you?
Alex, I'm so grateful for this idea of yours, to make ramen out of scraps. Especially the making of the broth impressed me deeply, as it reminded me a lesson I was tought by a very dear old man, survivor of the deportation camps the Romanian govt set up, just as the Nazis, in Ukraine, for Jews and Roma. The people there survived on peels of vegetables, on scraps, everything they could find to escape hunger and desease. There is value, like real life value in so many things that we throw away every day.
I actually love this kind of cooking, where we cook using minimal ingredients to make something delicious.
Compared to ramen that using proper ingredient(beef broth, kombu, shitake, charsiu, etc.), it absolutely could not beat that, but it is good enough and it is 100% cheaper and accessible for others (could directly go into the kitchen and make it instead of shopping for ingredient first).
I don't know where you live, but in Japan konbu is probably cheaper than any alternative (outside of straight msg diluted in water I guess).
Beef broth is pretty cheap if you buy it as cubes, though that's obviously not the best tasting thing.
@@meneldal yeah konbu is super cheap in Japan, but way more expensive in other countries for instance UK. Many times you need to go to special shops to buy good kombu
@@meneldal I don't even have it in my country lol
I'm not really that much into cooking. I feel like life is too busy, priorities and my brain don't allow for a mindset I'd need to actually cook and experiment. The actual things you cook on your channel are very rarely my thing, even. Your enthusiasm, skill in improvisation and your excitement are amazing and why I stick around. Your content is amazing.
I love your regular stuff, but hot damn this quarantine series is amazing
i couldn't agree less😍😋
Thank you so much for the recipe, I already had broth from leftover pressure cooked lamb, but the vegetables broth adds a nice astringency to the ramen. I'll definitely start saving my vegetable scraps and make more batches of broth thanks to you.
I actually teared up a little when you tasted your ramen. So amazing!
I like these confinement recipies more, cause not everyone has a studio in his house ...
Hein
I'm starting to enjoy the "Raccoon Alex works out how to satisfy cravings" series.
Greetings from Tennessee, Alex. So far I'm fairing well under social distancing. I skew introverted anyway, and working from home has been nice. On the food front, I've been a fan of the snout to tail approach for awhile, and limited access to the outside world combined with post-panic buying shortages has really encouraged me to lean into that. So far I've foraged chickweed, redbud, garlic chives, and dandelion greens from my yard and a local state park we found all but empty and took a walk as a family, and I've been saving all of my bones and vegetable peelings for broth. It's helped keep me feeling in control as everything outside spirals. Wishing you the best.
If you're looking for video ideas that are both timely for the difficulties that many are experiencing right now and can be done simply with what you've got on hand, I'd look into lacto-fermentation of vegetables. It's a great way to preserve spare vegetables, and you really only need vegetables, water, salt, and time to pull it off.
Nutella glass! Yes!
You're here! Foraging ramen!
Bro I found you in a TKOR video and on here this is crazy. Anyway love your vids man
This inspired me to start a scrap bag in my freezer! Sustainability is important and should be everyone’s way of life! Thank you!!
Alex on quarantine day 60: Roast rat.
*Roast bat
Remy! No!
Day 61: rat carpaccio
...seasoned well and packed with umami!
Dont give him any idea
That call you made, was very informative. Understanding what youre doing is key after all, thanks. Just when i was planning on making ramen.
i love these videos, actually hoping they will continue even after we get out of quarantine, very useful for people like me who don't have fancy equipments and ingredients👏
Formidable! I shared it with a French friend who is in lockdown and recovering from the virus here in Arizona, stay safe and sane.
Take care Alex! Always nice to see you're still experimenting although quarantine.
It feels great saying a french person actually trying to improve in english, haven't seen that in a while, cheers from quebec!
Making do with what you have, even the video itself is put together by scraps. Great video! Hope you and your family are doing well in these times. Look forward to more posts
I dont know why but when the ramen was in the bowl and you started eating it, I started to cry. As I typed this I have tears in my eyes haha! It was beautiful. I witnessed the essence of what cooking is all about, thank you.
I’m with you, craving ramen. I’m making this. I have no choice. I can’t wait. Thanks for this video.
💖💖💖 I really enjoyed this video and appreciated how “everyday person” the process was. I also loved the way you spoke about the food, specifically when you stated that you have to listen to the broth and hear what it’s saying it needs. That really really resonated with my heart for food
This is what Remy's family cooked after he taught them to cook
Ameer Shehzad underrated comment
I really love these home videos. They're especially brilliant during these times were we all struggle to find normality. The level of ingenuity is astounding and your videos serves as inspirations to everybody that is struggling to make something delicious with regular ingredients found in an average kitchen. Truly amazing! Keep up the great work and stay healthy!
This is the most french guy iv'e seen.
Love your energy, your projected kind personality and eagerness to learn from your own research and visit with others. One of the best in my opinion.
This man made ramen from nothing ~ he’s a sorcerer
I did quite the same ramen, with heavily caramelised oignons, a stock that I already had in my freezer, some dried noodles, burnt garlic oil, and almost the same tare (dried porcini instead of the creminis). I did not had any idea about what I should expect from a tare, but thanks to both of you, I finally get it. The best one that I had so far. Thanks you ALEX
Amazing content, thank you Alex. Stay safe!
I know you have risen from above the common man's priorities with your gourmet food making and lab experiments, but when we were starting to 'panic' about being homebound, my first priority in food hoarding was to buy as many cases of the .50 cent ramen noodles packages as I could find. I am not ashamed at all.
I do spruce it up when I can, but just having it has made this new way of life a little easier. It's like a hug.
Be safe, and sending love to everyone around the world.
The RUclips foodie "My Name is Andong" made a "German Ramen" where he used local ingredients and specialties to recreate the classic ramen formula. How would you do french ramen?
It would most likely involve butter, onions, and olive oil as a few ingredients. Uhh...what else is really French that you could think of? Because that's all I got for now.
@@Aodhan_Raith and some wine for sure.
@@dawnesmith-sliming7004 Oh! Demi glace.
@@dawnesmith-sliming7004 Demi Glace would make a good tare for it.
@@Aodhan_Raith That would be a really nuanced and deep flavour.
Thank you so much Alex. You have made my day, I made granola fashioned after the stuff mom used to make when I was a kid. Not near as good but it'll do. God bless and stay safe.
when I read the title I thought he was gonna use my warzone teammates as ingredients
Nice hearing you again Alex, always a fresh breath of air, even more in these times. Cheers from Chile 🇨🇱 🌶
"let me know what to cook": schnitzel schnitzel, how to make the best schnitzel of the world!!!!!!!! '-'
Thanks Alex! Using scraps/unwanted parts from veggies and food stuffs is always great!
It feels like I'm becoming me again
I love it! It's true culinary innovation at its finest. Only an engineer or a very creative person has this mindset. Engineers are creative (I hear you ask)?.. Yes they are! Engineering is an art form at its purest. Thank you Alex!
just the right amount of madness we need
dude! stay healthy, mentally and phisically. but most of all feel love. from Alex fans and ramen fans. stay strong bro!
I would love to see you cook a salmon Wellington. Because at home my parents only cook fish the same way in the oven and I want to impress them with something new.
Hi, I,ve been watching your videos for quite a wile now and this one I like it the most, basing in the fact that u put on practice the concept of resourcefulness in the evrey day cooking, fighting against waste, I think there is a lot to learn in this video, keep going, good job.
Oh my these two kitchen nerds speaking science on Skype made my day!
I love this video because what you used for making the ramen it's way closer to what I have in my kitchen compared to all the gear that shows up in the other videos
This video, Should be named: "how to subscribe to a guy and love him from a cooking video"
Love the online call, the expertise added and the authenticity. We are all going crazy at home, at least now maybe we can have tasty foods
Been using Ramen_Lord recipes for years, first time I saw his face :D
Thank you so much for your amazing content. I recently made the best batch of beans (1/2 pinto, 1/2 black) in my life after learning a few tricks. I added a bunch of fat from a previous stock, bacon fat, butter, onion, garlic, spices, herbs, and then cooked it slowly for 5ish hours at the most minimal simmer. The most absolutely divine pot of beans I've ever created! The beans were still whole, as a result of the bare simmer, yet creamy. MMmmmmm!
Hey Alex, I'm using this video to help teach my French student English. I've corrected the subtitles so that it's accurate. Where/how can I send you the document?
Can we talk about Alex's apartment for a moment? I was just in love with how everything looked I remember pausing the videos and zooming on the tiles and taking notes on the layout.
A question I always wanted to ask a professional: Is there any cooking process other the roasting/frying that actually creates new flavours and not just extracts them from the ingredients?
Smoking, fermentation/pickling, mold culturing, curing, lye saponification, and dry aging are a few other methods.
Excellent question.
pickling/ fermenting are usually our go to's in the restaurant. like the other had mentioned on the above comment. usually pickled daikons/radishes would be amazing in addition to this.
been in the business for 14 years. we always pickle and ferment in the restaurant. we dont smoke however nor dry age as we dont have the means to do so. or rather we dont want to get involved in state business, which is in turn another whole different dimension all together.
Thanks for the answers everyone. But with smoking/pickling at least, there isn't really a chemical reaction going on that creates new chemical compounds, like it is the case with the Maillard reaction when roasting. Am I wrong? Not sure about some of the other options mentioned.
@@martin_mue Smoking and pickling both create new flavors due to chemical reactions. Smoking uses nitric oxide to "pink" the meat. Pickling/fermentation is letting bacteria and fructose/natural sugars mingle. I can't post links, but some Google-fu should lead you in the right direction. "Pickling food chemical reaction"
This is the Alex I subscribed for. The deep dives and educational series are interesting, but learning ways to turn common ingredients into delicious meals, especially the cheat methods, was what I was after.
And now I want Ramen. And I just made a bechamell-based vegetable soup for the family. Guess the Ramen has to wait until monday.
Erik Granqvist You're going to tease us by mentioning "a bechamel-based vegetable soup" but not share a recipe? That's just unkind… 😉
@Erik Granqvist Yes, please explain. I cannot even begin to speculate what this could be! ☺
@@DonnaMM6361 ooh, I could speculate! I totally know where I'd go with that, let's do some armchair cooking :D
Sautéed mushrooms, plus leek, carrot, parsnip, maybe slices of roasted eggplant. Acorn squash would be too sweet and overpower the béchamel, but I'm thinking pumpkin might be good if you had the patience to roast it first. Onion might be either too strong or too sweet, but a couple shallots would be really nice... I think I still have some in my crisper drawer, too. Hmm.
Personally I'd boil a few Yukon Gold potatoes and use an immersion blender to blend them into the soup. Béchamel is very rich, and adding some potatoes would add to the texture, balance out the oiliness of the cream, and put in more of the earthy flavors I'm imagining.
A heavy dose of thyme and a little garlic and paprika... maybe some white wine or mirin if you've got it... and chopped mustard greens on top. Ooh, or radish sprouts.
Disclaimer: this is all untested speculation by a daydreaming cook. Use your nose and your best judgment.
@@paintedcrow wow! I do love mirin!
I don't want to downplay the effort that went into the meatball series, it was surely a lot of work, but I gotta say, I prefer this one topic one video style because it's so comprehensive and I feel like i learnt a lot here. Just trying to give some feedback to this awesome channel, stay safe and happy cooking!
I'm so glad Alex has revisited his ramen addiction.
Unique and tasteful - decent to above normal food standard... People should understand that working with limited resources - and making quality meals - is outstanding!
Literally just finished making Ramen, sat down, opened RUclips. aaand see this😂
This man is the embodiment of a cooking god.... 10000/10, love you Alex
Alex is so trashy lol. Now I want trashy ramen, I’m craving it and can’t get it. I’ve got the old onions sigh. Steps on the dough waaayyy why didn’t I think of that genius.
Perhaps that's taking inspo from traditional udon making!
The broth you made is actually the basic method used in kitchens for a veg stock. You take all the cuttings, left overs and bits that normally would be thrown out, ensure that they are clean and cook them for 30-45 mins (depending on if there are root veg in there are not). If you want beef stock go to your local butcher and ask for cuttings, knee joints and other bones that they do not want or need, any traditional butcher will have them and should give them away for free or close to free, 4-6 hours on a hob and you will have the most amazing beef stock (just make sure to keep an eye on it every so often, top up the water and just simmer, not boil)
Well done Alex, an inspirational video, might have to go do it myself now ;)
at 5:30 Alex's real accent is revealed when he says "forty grams"
nice catch there. i had to watch and rewatch = mind blown
Woah, he sounds almost british
@@lancejanik5241 What do you mean "almost"...??? 😂
@@jjmw4112 close, but still underlying french accent
@@lancejanik5241 Well... I'm English and to me it sounds like the real deal. Not worth arguing, pretty surreal in any case!
I was pleasantly shocked at the sheer value you extracted from what is otherwise known to most of us as disposable garbage! ... the dried Parmesan chunk!, The tomato stem scraps (which I always throw away), the onion and garlic peels...etc. ----- a truly inspirational video not to mention a very delicious looking end result. 👍🏻👍🏻