"Channel my inner Gorden Ramsey using puff pastry." "Sticker than a girl on prom night" "Mix up some baby chickens" "You kinda want to start forming it into a round -ball- envelope package""Now take your white ants and sprinkle them on top"
Traditionally the chopped scallions is packed on top of the pork mixture. Not mixed together. And if there is a time issue, you can use pizza dough instead of puff pastry. It’s more durable and it can lock in all that juice from the filling. Also, you can use coarse cut pieces of pork for a meaty texture instead of ground pork
Pizza dough is a great! Actually probably recommended as puff pastry was just my preference and not for dish accuracy. It will hold in the juices a lot better.
I failed making the recipe becayse I forgot to block the camera when adding olive oil.... Guess I'll try again properly next time. And next time I'll be sure to follow the directions exactly.
Dude I loved your video!! Funny and on point. Love this anime, here's a challenge for ya, the quail dish Souma makes at Shinos. I would love to see someone take that on. Best of luck
Liked not only for the prep + the result (I'd like to try it, but I think all those flavours will make it literally explode), but also because of the way he talks
I used an idea of Soma from his time at Shino's .... i wrapped the burger with lettuce and then with pastry in order to avoid the leaking .... Was one of my prideful moments :D
Ahhh... finally someone who doesn't believe the msg bs... it was never proven that msg is bad for us 😌😌😌 Personally I like using a bit of msg, it enhances the flavor, though I do use it in moderation... Also, please do other recipes from SNS 😊😊😊
The MSG flavor profile is actually umami which is a staple in a lot of Asian cuisine and occurs naturally in ingredients like kombu, fish sauces and more!
Itadakimasu! Yup! I know 😊😊😊 I did a bit of research on it since a lot of people said it was bad for you, but my family uses it all the time so I checked just to be safe. 😁😁😁
Hi I liked your video That looks very delicious from here Can i swap the pork meat with beef If yes which part of beef you think best to swap out the pork Thank you
Looks really good. I might have to try this recipe but I think I will add some garlic salt and replace the regular pepper with cracked black pepper. Also may try a batch with siracha and one without to compare the difference.
Maybe doing smaller ones and then cooking them on a pizza stone could reduce the leakage? Since Soma uses a clay oven a pizza stone in the oven is almost as good and making them smaller will mean there's less meat, less meat means less juice coming out.
This is the first time I've ever watched one of your videos and I enjoyed it. Normally I find the kind of humor you used obnoxious, but you manage to make it really funny! Also, now I kinda want to pick up a couple volumes of "Food Wars". No really, I just put it on my Amazon wish list as I'm making this comment. I just hope it's not full of cheesecake like so many other Manga...you know, that kind of cheesecake, not the food kind. Oh never mind.
I enjoy this puff pastry concept, but that isn't near what the anime uses. You clearly see he uses the same dough to make noodles, so it has to be a dough more similar to a chinese Bao and much less a puff pastry concept. Using this puff pastry concept however i would recommend you cook the pork on a pan or skillet first. That way you don't get overflowing juices and much less baking time for the end product
You see that dish sanji from one piece makes that has rice squid shrimp and what looks like scallops yeah they don’t show the whole process but it looks good I haven’t seen anyone make it he’s made it when he first met the straw hats and recently after coming back from whole cake
there's a type of pastry that is like a...Chinese puff pastry. Probably that would've worked a lot better, since you can pinch it to seal. The way it's made is by wrapping a piece of oil dough (flour plus cooking oil) with a piece of water dough (water plus flour) and then "laminating" it. It's a lot easier than puff pastry, because you don't need to chill it periodically, and you can still get those defined layers. Usually when I see the stuff, it's used for sweets like mung bean cakes, but it's definitely also used for savory pastries too.
Okay... I'm not a chef or knife expert but I always thought marble was a bad surface to cut on because it dulls knives fast... Am I wrong..? Oh google...
First off great video overall. I am a big fan of the show food wars and the over the top style it uses. So I understand adding in comedy elements to bump up the entertainment value. But if you make a food video make sure to explain things better. You do not mush when using the mortar and pestle. You actually use it to crack open and grind the spices. It is important because the spices themselves are dried to reduce moisture content. This makes the outside dry and also allows for a longer shelf life as well. When you add the spices to the mortar you crack them open from the dried seeds or skins and grind them with the pestle to the texture you want.The mortar has course textured sides which help with the grinding process. Example would be whole black peppercorn. The larger the pieces the greater the level of flavor trapped inside. As you grind down you release more of the oils and disburse the overall flavor of the spice evenly through the final product. How you plan to use it determines how fine you grind it. With black pepper again as an example you would fine grind for every day items like scrambled eggs or mashed potatoes. But would course grind where you want the spice to stand out. An example would be the classic French dish steak au poivre where the meat is coated in the pepper. The course pepper adds texture and a little bite (warm heat) to the dish as you eat it. So when a person with no real experience is looking for a reference I would make sure to show the end result or make sure you use proper terms to help them out. I offer these comments in the spirit of the show where they explain things so even the basic food newbie can understand what is going on. After all you enjoy things more when you know what something is right? Great video otherwise but, just thought things could be better explained. As a reference here is the link to a great pork bun recipe ruclips.net/video/DBPUnJSp-wM/видео.html
Not supposed to be leaking. Not sure if that's the dough or different cook method. Whole outside of the thing is supposed to be absolutely crispy as sun-baked shit. (Sorry, I grew up and live in Taiwan and have a lovely couple who make just this around the corner from my house [full kiln cook and everything] and my mild perfectionism acted up. Ignore me, they look pretty decent.) Also had this in China and the cinnamon is not supposed to be prevalent at all even there. What you want is that main holy trinity of pork, pepper, and green onion flavor. (I had them South so I'm not sure about the Sichuan pepper.)
Im not sure if you cooked it correctly. It looks way too soft and not crunchy or crispy at all at the end. Perhaps you should have drained moisture from the meat first. Or cooked it in a stone oven like Souma did. Either way good job recreating a dish from SnS.
I, very humbly, would not recommend using olive oil because it does taste a bit weird with asian/asian-ish cooking. Peanut oil for example would be great, it's one of the oils that we, Chinese, typically use. But I guess it's not a Chinese dish, so I guess it can be fine but maybe not the best? Thanks for the video anyway, always super cool to see anime to reality dishes, esp from SnS!
![Gosetsu Udon [Anime Food vs Real Life] Food Wars (Shokugeki no Soma) VEGAN](/img/1.gif)
Basically binging with babish, with less skill, worse camera angle, and without charismatic voice.
He's like double my age, so I'll take it.
but the jokes are better
That's like saying its constructive criticism but a big fuck you
Itadakimasu! you are doing great keep up the good work
you forgot expensive utensils
That's all well and good, but did your clothes explode after tasting it? That's the real question.
Maybe 😂😂
it's behind the camera, we never knows
Only Soma can make your clothes fly off. 😂😂
LMAO
ahahaha
3:08
“stickier than a girl on prom night”
i choked
video still made me drool though
Yeah, I know right, there's always that one guy that spills soda EVERYWHERE...
So did she
it was so unexpected for such a good joke lol
They meant if you actully had a girl on prom night.
Who's ready for the next season of food wars?
When is the release?
@@wardomekingoffire3865 april of this year I think
@@Rewind888 it hasn't been announced yet, but its suspected to come out mid to late 2019
Yes
@@forgottencereal113 April 2019
"Channel my inner Gorden Ramsey using puff pastry."
"Sticker than a girl on prom night"
"Mix up some baby chickens" "You kinda want to start forming it into a round -ball- envelope package""Now take your white ants and sprinkle them on top"
This is the kind of recipe i was looking for with the perfect commentary to watch it
« These suckers are juicy »
It killed me
Traditionally the chopped scallions is packed on top of the pork mixture. Not mixed together. And if there is a time issue, you can use pizza dough instead of puff pastry. It’s more durable and it can lock in all that juice from the filling. Also, you can use coarse cut pieces of pork for a meaty texture instead of ground pork
Pizza dough is a great! Actually probably recommended as puff pastry was just my preference and not for dish accuracy. It will hold in the juices a lot better.
Why did I decide to watch this during my fast?
honestly, am i the only one who is hyped for the return of the anime or no?
Nah I read the manga sooooo
"Stickier than a girl at prom night"
"now spread some *baby chicks* here evenly"
Those two parts of the video really caused me to laugh, was super funny!
Scrambled baby chicks
Came for the recipe, stayed for the commentary. Love it man
"stickier than a girl on prom night" aaaaand that's when I knew I was gonna sub
I failed making the recipe becayse I forgot to block the camera when adding olive oil....
Guess I'll try again properly next time. And next time I'll be sure to follow the directions exactly.
Those buns looks so juicy :D
Can't wait for next season for Shokugeki No Soma.
the description is simply genius. Subscribed immediatly
Do I have to block the middle of the camera or is it ok if I do it more in the top right corner
You got some very serious problem right there my friend
commentary is gold! subbed!
You sir have got yourself a new subscriber
Dude I loved your video!! Funny and on point. Love this anime, here's a challenge for ya, the quail dish Souma makes at Shinos. I would love to see someone take that on. Best of luck
Anyone else love the commentary?
Yeah this guy is super clever. I subbed.
Liked not only for the prep + the result (I'd like to try it, but I think all those flavours will make it literally explode), but also because of the way he talks
You have a very anime, but also documentary like voice!! Hehe. Its pleasant for your style of video.
Ready for this channel to blow up
I used an idea of Soma from his time at Shino's .... i wrapped the burger with lettuce and then with pastry in order to avoid the leaking .... Was one of my prideful moments :D
Can you make that curry recipe from season 1 food war? I really want to make that
One question...how do you grind oil ?
Can there be a replacement for rice wine?
This was hilarious, subscribed
This guy deserves more subs
And thats the story of how I found my new favourite cooking channel!
Can we use other meat than pork like beef or chicken?
I'd use ground chicken thighs if you want chicken, for beef i'd do a 70-80 lean so it is juicy still.
Itadakimasu! Ok thanks btw I'm just asking not gonna do it because I'm 13
Csme from Reddit my dude
YOU HAVE A NEW SUBSCRIBER 👍
Thanks so much! Anything you want to see made?
Itadakimasu!
Well I really like Miso soup 🍜 so I kinda want to see how you make it
This deserves more views
Share it.
Ahhh... finally someone who doesn't believe the msg bs... it was never proven that msg is bad for us 😌😌😌 Personally I like using a bit of msg, it enhances the flavor, though I do use it in moderation... Also, please do other recipes from SNS 😊😊😊
The MSG flavor profile is actually umami which is a staple in a lot of Asian cuisine and occurs naturally in ingredients like kombu, fish sauces and more!
Itadakimasu! Yup! I know 😊😊😊 I did a bit of research on it since a lot of people said it was bad for you, but my family uses it all the time so I checked just to be safe. 😁😁😁
Show us how to make the roastet deer from place Nr.1 (Foodwars):) please
Wtf is the youtube algo doing giving me all these new good foodtubers. The commentary here had me dying, subbed for more shenanigans
"And because you enjoy washing dishes..." LMAO
Hi
I liked your video
That looks very delicious from here
Can i swap the pork meat with beef
If yes which part of beef you think best to swap out the pork
Thank you
oktavianus krisanto are you Muslim ?
Looks really good. I might have to try this recipe but I think I will add some garlic salt and replace the regular pepper with cracked black pepper. Also may try a batch with siracha and one without to compare the difference.
do I use rice wine or rice vingear?
Rice vinegar
Made these they are fire
Since I don't eat pork, can I replace the pork with beef or chicken?
Binging with Babish for Anime ?
With less experience and testosterone
@@10_Bit testosterone would ruin my childlike voice though making me way more intimidating. Deal breaker.
@@Itadakimasu Yeah true but also more impressive at the same time lol
Not nearly enough skill
Da Ovrlord He’s gonna improve if he’s gonna keep on cooking
wow look at those knife skills
Maybe doing smaller ones and then cooking them on a pizza stone could reduce the leakage? Since Soma uses a clay oven a pizza stone in the oven is almost as good and making them smaller will mean there's less meat, less meat means less juice coming out.
This is the first time I've ever watched one of your videos and I enjoyed it. Normally I find the kind of humor you used obnoxious, but you manage to make it really funny! Also, now I kinda want to pick up a couple volumes of "Food Wars". No really, I just put it on my Amazon wish list as I'm making this comment. I just hope it's not full of cheesecake like so many other Manga...you know, that kind of cheesecake, not the food kind. Oh never mind.
I like this guy
Can you make curry of souma from food wars
can I replace rice wine with some other vinegar?
standard white vinegar
Hey, that's pretty good!
i cant find msg at any of the stores where i live can i use something else
Mushroom powder, some places also call MSG Accent which is the brand.
Can you try making black butler curry buns
i have never drooled so much in my damn life, ive already subbed but let it be known the bell icon hath been activated
you should do more videos again :c
I have my own place now. It's easier to film. They will be coming soon.
@@Itadakimasu that's nice to hear !
Your sense of humour just got you a sub my good sir.
Cool vidéo.
Come to Taiwan, its called Hu jiao Bing, great street food snack
So we add garlic powder twice??
I enjoy this puff pastry concept, but that isn't near what the anime uses. You clearly see he uses the same dough to make noodles, so it has to be a dough more similar to a chinese Bao and much less a puff pastry concept.
Using this puff pastry concept however i would recommend you cook the pork on a pan or skillet first. That way you don't get overflowing juices and much less baking time for the end product
Instead of pork, can the meat be changed to cow or chicken?
Matsu kira I use ground beef and it tastes pretty good, chicken is a bit on the dry side
@@nanasu4376 Fantastic! Thank you for answering
"stickier than a girl on prom night"
jfc. you earned a sub with that one
You see that dish sanji from one piece makes that has rice squid shrimp and what looks like scallops yeah they don’t show the whole process but it looks good I haven’t seen anyone make it he’s made it when he first met the straw hats and recently after coming back from whole cake
Any substitute for rice wine ???
White vinegar
This video’s got Gintama levels of self awareness.
i love this guy's sarcasm
What is this background music. I need this song in my life asap
"This is stickier then a girl on prom night" LMFAO saving this to make later
Damn it now im hungry!
Sweet buns!
love ur sarcasm
Dude this is amazing (the video, haven't tried the recipe yet)
New subber here! Nice video!
I made this but with turkey and it was actually pretty good
Where did you get your msg?
So...i already got Chinese five spice can i just use that?
...Imma just use that.
there's a type of pastry that is like a...Chinese puff pastry. Probably that would've worked a lot better, since you can pinch it to seal. The way it's made is by wrapping a piece of oil dough (flour plus cooking oil) with a piece of water dough (water plus flour) and then "laminating" it. It's a lot easier than puff pastry, because you don't need to chill it periodically, and you can still get those defined layers. Usually when I see the stuff, it's used for sweets like mung bean cakes, but it's definitely also used for savory pastries too.
Was this a voice over?
Yes
1:39 Now you're moving like an anime character lmao
Wish you did a cross section of the bun!
This may be a stupid question, but how much does the amounts listed in the description make? 1 bun? 4? Thanks in advance.
4ish small buns or 2 large buns for the recipe. I just doubled the recipe and made my own Chinese 5 spice components.
Delicious buns.
Rice ball recipe?
Going to try this, will update with results
And?
It's very tasty. Made them twice already
the way Taiwan people make this, they seal the juice by sticking the bun around the inside of a hot round canister
Can I change with beef? I can't eat pork
I would use an 70-80% lean if you want it to be juicy. You will need the fat but I don't see why it wouldn't you couldn't.
@@Itadakimasu Well okay, will try it when I got holiday on my college xd
Your buns looks delicious
Why do you cut and chop on marble?!? Don't your knives get really dull really fast..?
It's a marble cutting board.
Okay... I'm not a chef or knife expert but I always thought marble was a bad surface to cut on because it dulls knives fast... Am I wrong..? Oh google...
Make the mapo tofu curry noodles
Is the meat supposed to be like that? Looks like it wasn’t mixed enough.
First off great video overall. I am a big fan of the show food wars and the over the top style it uses. So I understand adding in comedy elements to bump up the entertainment value. But if you make a food video make sure to explain things better. You do not mush when using the mortar and pestle. You actually use it to crack open and grind the spices. It is important because the spices themselves are dried to reduce moisture content. This makes the outside dry and also allows for a longer shelf life as well. When you add the spices to the mortar you crack them open from the dried seeds or skins and grind them with the pestle to the texture you want.The mortar has course textured sides which help with the grinding process. Example would be whole black peppercorn. The larger the pieces the greater the level of flavor trapped inside. As you grind down you release more of the oils and disburse the overall flavor of the spice evenly through the final product. How you plan to use it determines how fine you grind it.
With black pepper again as an example you would fine grind for every day items like scrambled eggs or mashed potatoes. But would course grind where you want the spice to stand out. An example would be the classic French dish steak au poivre where the meat is coated in the pepper. The course pepper adds texture and a little bite (warm heat) to the dish as you eat it. So when a person with no real experience is looking for a reference I would make sure to show the end result or make sure you use proper terms to help them out. I offer these comments in the spirit of the show where they explain things so even the basic food newbie can understand what is going on. After all you enjoy things more when you know what something is right? Great video otherwise but, just thought things could be better explained. As a reference here is the link to a great pork bun recipe ruclips.net/video/DBPUnJSp-wM/видео.html
How about making the curry of life, from Naruto?
Not supposed to be leaking. Not sure if that's the dough or different cook method. Whole outside of the thing is supposed to be absolutely crispy as sun-baked shit. (Sorry, I grew up and live in Taiwan and have a lovely couple who make just this around the corner from my house [full kiln cook and everything] and my mild perfectionism acted up. Ignore me, they look pretty decent.)
Also had this in China and the cinnamon is not supposed to be prevalent at all even there. What you want is that main holy trinity of pork, pepper, and green onion flavor. (I had them South so I'm not sure about the Sichuan pepper.)
How many cups of green onions?
It's probably about a 1/2 cup chopped up. You could add up to a cup I think if you really like green onions.
Where da phuq is the stone oven
i like how you added garlic powder twice
Im not sure if you cooked it correctly. It looks way too soft and not crunchy or crispy at all at the end. Perhaps you should have drained moisture from the meat first. Or cooked it in a stone oven like Souma did. Either way good job recreating a dish from SnS.
Yeah because that's so easy to get.
U crack me up dude!! Hahahahaha love the vids keep it up!
I, very humbly, would not recommend using olive oil because it does taste a bit weird with asian/asian-ish cooking. Peanut oil for example would be great, it's one of the oils that we, Chinese, typically use. But I guess it's not a Chinese dish, so I guess it can be fine but maybe not the best? Thanks for the video anyway, always super cool to see anime to reality dishes, esp from SnS!
Thanks, I'll keep that in mind as I start getting access to try and budget for episodes.
the ultimate technique where he dulls the fuck out of his knife by cutting on a marble tabletop