One of the biggest takeaway’s from your channel isn’t about food at all. It’s the quality filmmaking that maintains engagement. Opening up the viewer to new things they didn’t even know they were interested in.
Somehow, Alex seeks to perfect the cooking, the engineering, and the filmmaking… like all at the same time. It’s amazing seeing everything improve all the time, even though he’s only nominally ever focusing on the food. There’s the surface level: the food, but he’s developing skills of engineering, storytelling, and filmmaking all in the background, that you can enjoy behind the surface. If the food is the Ramen noodle, the engineering is the broth, and the filmmaking is the Tare.
One thing you don't mention directly is the shape of the bowl affects the surface area vs. the volume. This will affect how the ramen cools over time. A large surface not only affects the topping presentation but will cool faster.
Alex kept mentioning how the bowl will affect the taste, but the success of Ramen largely tied to the visual presentation as well. Yes the shape and volume to surface area ratio is tied to heat retention. My experience is that most bowl not made in Japan are too deep and narrow, so that ingredients meant to "float" on the surface of the broth sink. The most important feature of the bowl is the slope angle... too steep and everything slides down to the bottom on the bowl. Too shallow and you cool too quickly and you have a deep plate not a bowl. The angle of repose, that is the angle at which certain ingredients will remain stable and resist sliding deeper into the bowl is determined not only by the angle of the side but also by the coefficient of friction between the finish glaze and the food. A good bowl should not have a very smooth glaze but rather something closer to a rough egg shell as well. Then the other aesthetics are more personal preference
@@ragnkja season changes reflect seasonal ingredients which may be presented in different ways so it could be, but as a japanophile who has been consuming ramen in japanese restaurants for years now I've found that the restaurants all used wide inverted cone style (type 3) bowls as necessary to present the ingredients with the proper aesthetic. Most use bowls that are so large that it is a task to complete a full bowl of ramen...
@@johnfurr8779 Seasonal changes also affect how quickly the contents of the bowl cool down, so you need a more heat-retaining bowl when there’s a blizzard going on outside than during a heatwave.
What you eat WITH is as important as WHAT you eat. I have a spoon that I've had for 15+ years. It has a lovely deep curvature that is so comforting to eat soup with. I've never found a mate to it. When I pair my spoon with a hand thrown pottery bowl that is deep but narrow at the bottom to wide at the top- it is perfect.
As a high school ceramics teacher it was very refreshing to see Florian teaching the same techniques I use, absolutely beautiful work and excited to see what Alex comes up with!
I have a round shaped ramen bowl with matching ceramic spoon and a wooden lid, it's my favourite bowl for ramen. It is very heavy and thick walled but it retains the ramen's heat well. It's black with a small white flower design. Have to say Florian's work is stunning!
All of Florian's pieces that I saw in this video are truly jaw dropping works of art. Obviously, Florian is a genuine virtuoso. I too felt that the ogee shape would have been my first choice for a bowl but when I saw the one that Alex chose with it's straight angled sides I realized that it reflected modest Japanese minimalism far more than the other shapes did. Great video, thanks for sharing it.
Come over from Florian's channel. It's really interesting to see his studio from a new perspective! I've been watching his YT for years and have becone so familiar with his cinematography and style. Seeing his studio; which has become such a familiar place for me in way, even though I've never actuality been there, viewed form a literally different angle is both jarring in that way familiar things can suddenly seem strange and also refreashing. Particularly that wonderful low angle shot of the glazed pots.
My shaving bowl was made by a Japanese/Canadian potter. It’s shape is thoughtful and it’s beautiful. It was priced between cheap mass produced stuff and boutique luxury items. Every time I use it, the “rightness” of form makes simple things pleasurable.
What a nice surprise! My favorite youtuber meets my favorite potter.🤩🤩 Both perfectionists at an obsessive level 😄 Good luck with the bowl making process. 👍
Such a cool crossover, Florian's talent is incredible. The three custom bowls demonstrate how he can make shapes that are simple yet amazingly elegant. Great video
I've been around since the "I ate Glutamate" days but have been watching more pottery and less cooking in the last few years. Imagine my surprise to hear your name pop up on Mr Gadsby's channel. 2.09million subscribersnow ! You deserve every one. What a great collaboration.
It's weird because after your tasting session, I was certain that the S-shaped bowl would win the contest. It seemed to have the best sipping experience, wasn't too wide to scatter the ingredients and was easy to pick up. So I was kinda confused at your choice of the straight edged bowl. Other than the minimalist appearance, what practical aspect would make you choose that bowl over the S-shaped bowl? Amazing video, I would never have considered the shape of the bowl in the first place personnally ahaha!
You're right, the S-shaped bowl is the most obvious choice. It's also the most "comfy". But I like how the one with straight edges displays the broth in a very gradual way. I did not like this type of bowl at first but it's modernity grew on me over time. Also, I have secret plans to make it easier to slurp from...
This to me is crazy.. I have been following you for the majority of my adult life when I discivered cooking and I wanted to learn to be a good Cook. Then one day I discover ramen and I was in the exact predicement that you found yourself in, I needed the perfect bowl for making ramen... I also decided to learn how to make my own, since I couldnt find any in my country at the time.. I did however stick to the learning of throwing, and funny enough I discivered Florian when he first started making videos on youtube and have been following him too through out learning how to make ceramics.. I now have my own brand (very small) Marcellceramic, and seeing this video really hits me different.. I can relate on a personal lvl and seeing 2 of the teachers I've had in each respective passion do a colab is unimagineable and yet here you both are, and here I am watching this video after this insane journeuy... Just wow
Alex, whenever you collaborate with makers outside your space I'm always amazed by how well you communicate the differences between a master and a student. You have an uplifting sense of reverence for others' talents, built through years of practice, failure, and growth, that conveys a sense of awe and truly honest appreciation for the many ways us humans create beauty. As always, an absolutely beautiful video, I'm looking forward to seeing all you can accomplish as your new space starts to evolve into a true studio like Florian's. Cheers from California :)
I am in awe! I started my 1st pottery class on Wednesday. So much fun and so much to learn. My teacher said I should RUclips Florian Gadsby. Lo and behold, the French Guy shows up. How can one go wrong❤. Thank you so much.
I have seen florian in other videos and I love that guy. I dont care enough about pottery to watch his content but every time I see him he is what I think of when I think of a pottery artist.
This speaks to my heart- I was in art school almost 30 years ago when I made a ramen bowl for myself in ceramics! I used that thing so much over decades it was very chipped (and it was one of my first pottery attempts so it was misshapen and glazed incorrectly) I only recently got rid of it, maybe I shouldn't have 😞
Experimenting with which shape of bowl your dish both looks in and eats best from is some high level food presentation consideration that I almost never do. Very enjoyable, I almost want to get in to pottery now.
That would a delightful Alex fieldtrip, I would think! I can almost imagine his appreciation and commentary - I would enjoy that virtual tour with his eye for details, angles and storytelling... Alex?
YES ALEX! I never thought about how the bowl itself can change/determine eating experiences entirely, I just thought that certain shapes can be a pleasure when you eat a hot broth based food especially when you slurp the broth directly through the bowl while the some entirely there for visuals.
Your series has helped elevate my respect for Ramen. We had a new resteraunt in my town specializing in Ramen. They did a great job but unfortunately covid hit and the town just wasn't ready for "just a bowl of soup" . Sadly the resteraunt changed formats twice since and are now a diner.
I have been subscribed to both Florian's and your channel for a lone time now! So happy to see such a great melding of the two and would love to see more like it. Thank you both for the content and keep up the good work.
As a potter I started following alex when he was making a pastry roller, with the idea of making a similar slab roller for clay. Interesting when two channels i follow from seemingly distant worlds collide.
I've always had an intrest in pottery and ramen, watching Floriangadsby's video and then finding yours later this week is extremely inspiring as a way to see the experience from all directions that most people don't point out. I've subscribed to both of you and I'm excited to follow your journey's!
*@Alex* 15:14 Another benefit of that 4'th design, is that after you have drunk from the bowl, some liquid could flow down along the edge, but on that design, the drop would get caught & stopped by the 2'nd edge. Maybe make the "top side" of the 2'nd edge more flat (horizontal) so a drop definitely is topped there, instead of staining the table cloth. Genius design! :D
Thanks for introducing me to another thing that will sell out before I get a chance to buy it. Also the whole time I was like none of these bowls feel like they have that Florian angularness to them and I was thinkiing that an angular S shape would be interesting. Honestly a great colab
The failure and iterations for pottery is different than that of cooking. I think that sort of makes potters super chill on teaching techniques -- it's very iterative and messing up is part of the experience.
Interesting experiment. I'm a huge fan of Florian, a true artist for sure. Love seeing the difference in the ramen bowls and their usability for this purpose. I am a potter of 10 years so this definitely will be on my mind next time I make bowls.
Have you tested which bowl can take a ladle of broth dropped in it without splash over and you should test how the broth flows and pools when drinking it, does the straight edge bowl give too wide of a flow/pool, would a bump near the top for holding make a broth "dam" that you have to over tip to reach you, if the bump is recessed inside the bowl does that mean tare and other little bits would get stuck in it. IMO a textured surface about an inch down from the rim would be a unique experience rather than the porcelain smooth they usually are. It gives you a bit more confidence picking up a bowl full of hot liquid with possibly slightly greasy or sweaty hands either from not being able to pick the whole char sui up with chopsticks or the steam from the ramen while your eating.
Episode went in a different direction than I expected. It seemed to focus on the ways in which optimizing bowl shape can improve interacting with ramen (e.g. sipping, holding, viewing, etc) rather than impacting actual taste. Given the role of aroma in taste, I would have thought that bowl design could be used to change how one actually smells, and by extension tastes ramen, similar to how wine glasses are shaped to do that very thing. Either way, great job. Enjoyed it as always.
I know a lot of those choises is usually for if you want the bowl to speak for itself (round) or speak alongside decor/environment (open/s shape). Smaller shops will have the regular round bowl and places with fancier interior will have the other ones.
Oh my gosh I wish I could throw clay the one form of art I’m an epic failure at. It’s so fun to watch Alex attempt so many things. Alex is fearless around the world.
Have you heard of Pascal Baudar? I got into his work from his foraging and fermentations and then saw he got an RV for driving around gathering different clays to use in his small kiln he had with him.
While I do like the video and the series Alex, you know we can't accept a statement like "no stone unturned" without a Japan travel series tho. It's like trying to pass American Wagyuu as the real one, perhaps not that bad, but the point still holds.
I'm wondering about the color of the interior of the bowl. A dark glaze will make the broth appear darker, telling the brain to expect a rich, dark flavor to the broth. A white or light colored glaze will make the broth appear lighter (or true color), signaling a different taste expectation.
as someone who usually ends up with too much broth, the straight edge style has always been a favourite of mine. feels like a higher topping to broth ratio
My favorite in the series so far. I can't help but wonder if the shape of the rim impacts the way scent is delivered from the food? Does a wider/flared rim act differently than straight sides? Seems like it should 🤷
I think I would combine the straight bowl with the thicker lip(black ring) with the finger indent. That is me though, and can't wait to see what you make.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
What a pleasure it was having you visit, Alex! To do some of my favourite things, make pots, eat food and slurp noodles badly. 🙌🏼
Always fascinating to watch a ceramic piece being born, and I loved your explanations of why you did what you did.
You're amazing man! Both of make such a team!🎉🎉🎉🎉🎉
Nice crossover!
I love your bowls. Thank you.
This was epic! So much fun to watch!
Florian Gadsby is my favorite ceramicist! I can't belive you got to meet him I'm so jealous!
Super pleased you connected with Florian. Its always strange when I realize that I'm seeing a convergence of two of my unrelated RUclips channels.
One of the biggest takeaway’s from your channel isn’t about food at all. It’s the quality filmmaking that maintains engagement. Opening up the viewer to new things they didn’t even know they were interested in.
Somehow, Alex seeks to perfect the cooking, the engineering, and the filmmaking… like all at the same time. It’s amazing seeing everything improve all the time, even though he’s only nominally ever focusing on the food. There’s the surface level: the food, but he’s developing skills of engineering, storytelling, and filmmaking all in the background, that you can enjoy behind the surface. If the food is the Ramen noodle, the engineering is the broth, and the filmmaking is the Tare.
One thing you don't mention directly is the shape of the bowl affects the surface area vs. the volume. This will affect how the ramen cools over time. A large surface not only affects the topping presentation but will cool faster.
Alex kept mentioning how the bowl will affect the taste, but the success of Ramen largely tied to the visual presentation as well. Yes the shape and volume to surface area ratio is tied to heat retention. My experience is that most bowl not made in Japan are too deep and narrow, so that ingredients meant to "float" on the surface of the broth sink.
The most important feature of the bowl is the slope angle... too steep and everything slides down to the bottom on the bowl. Too shallow and you cool too quickly and you have a deep plate not a bowl.
The angle of repose, that is the angle at which certain ingredients will remain stable and resist sliding deeper into the bowl is determined not only by the angle of the side but also by the coefficient of friction between the finish glaze and the food. A good bowl should not have a very smooth glaze but rather something closer to a rough egg shell as well.
Then the other aesthetics are more personal preference
In Florian’s video, he touches briefly on this, and suggests that the preferred shape might vary with the seasons, like for tea bowls.
@@ragnkja season changes reflect seasonal ingredients which may be presented in different ways so it could be, but as a japanophile who has been consuming ramen in japanese restaurants for years now I've found that the restaurants all used wide inverted cone style (type 3) bowls as necessary to present the ingredients with the proper aesthetic.
Most use bowls that are so large that it is a task to complete a full bowl of ramen...
@@johnfurr8779
Seasonal changes also affect how quickly the contents of the bowl cool down, so you need a more heat-retaining bowl when there’s a blizzard going on outside than during a heatwave.
@@johnfurr8779
Most restaurants, regardless of cuisine, tend to serve too big portions nowadays.
What you eat WITH is as important as WHAT you eat. I have a spoon that I've had for 15+ years. It has a lovely deep curvature that is so comforting to eat soup with. I've never found a mate to it.
When I pair my spoon with a hand thrown pottery bowl that is deep but narrow at the bottom to wide at the top- it is perfect.
Beautifully said!
As a high school ceramics teacher it was very refreshing to see Florian teaching the same techniques I use, absolutely beautiful work and excited to see what Alex comes up with!
I have a round shaped ramen bowl with matching ceramic spoon and a wooden lid, it's my favourite bowl for ramen. It is very heavy and thick walled but it retains the ramen's heat well. It's black with a small white flower design. Have to say Florian's work is stunning!
Wow I love this collab. Have been a fan of Florian’s work basically as long as I’ve been a fan of this channel!
All of Florian's pieces that I saw in this video are truly jaw dropping works of art. Obviously, Florian is a genuine virtuoso. I too felt that the ogee shape would have been my first choice for a bowl but when I saw the one that Alex chose with it's straight angled sides I realized that it reflected modest Japanese minimalism far more than the other shapes did. Great video, thanks for sharing it.
Come over from Florian's channel. It's really interesting to see his studio from a new perspective! I've been watching his YT for years and have becone so familiar with his cinematography and style. Seeing his studio; which has become such a familiar place for me in way, even though I've never actuality been there, viewed form a literally different angle is both jarring in that way familiar things can suddenly seem strange and also refreashing. Particularly that wonderful low angle shot of the glazed pots.
My shaving bowl was made by a Japanese/Canadian potter. It’s shape is thoughtful and it’s beautiful. It was priced between cheap mass produced stuff and boutique luxury items. Every time I use it, the “rightness” of form makes simple things pleasurable.
What a nice surprise! My favorite youtuber meets my favorite potter.🤩🤩 Both perfectionists at an obsessive level 😄
Good luck with the bowl making process. 👍
Such a cool crossover, Florian's talent is incredible. The three custom bowls demonstrate how he can make shapes that are simple yet amazingly elegant. Great video
I've been around since the "I ate Glutamate" days but have been watching more pottery and less cooking in the last few years. Imagine my surprise to hear your name pop up on Mr Gadsby's channel. 2.09million subscribersnow ! You deserve every one. What a great collaboration.
A frenchman and an englishman getting along? Now I truly believe Ramen unites all peoples.
What a thoroughly decent and talented guy Florian is.
It's weird because after your tasting session, I was certain that the S-shaped bowl would win the contest. It seemed to have the best sipping experience, wasn't too wide to scatter the ingredients and was easy to pick up. So I was kinda confused at your choice of the straight edged bowl. Other than the minimalist appearance, what practical aspect would make you choose that bowl over the S-shaped bowl? Amazing video, I would never have considered the shape of the bowl in the first place personnally ahaha!
You're right, the S-shaped bowl is the most obvious choice. It's also the most "comfy". But I like how the one with straight edges displays the broth in a very gradual way. I did not like this type of bowl at first but it's modernity grew on me over time. Also, I have secret plans to make it easier to slurp from...
@@FrenchGuyCooking Can't wait to see your plan in action then!
This to me is crazy.. I have been following you for the majority of my adult life when I discivered cooking and I wanted to learn to be a good Cook. Then one day I discover ramen and I was in the exact predicement that you found yourself in, I needed the perfect bowl for making ramen... I also decided to learn how to make my own, since I couldnt find any in my country at the time.. I did however stick to the learning of throwing, and funny enough I discivered Florian when he first started making videos on youtube and have been following him too through out learning how to make ceramics.. I now have my own brand (very small) Marcellceramic, and seeing this video really hits me different.. I can relate on a personal lvl and seeing 2 of the teachers I've had in each respective passion do a colab is unimagineable and yet here you both are, and here I am watching this video after this insane journeuy... Just wow
Alex, whenever you collaborate with makers outside your space I'm always amazed by how well you communicate the differences between a master and a student. You have an uplifting sense of reverence for others' talents, built through years of practice, failure, and growth, that conveys a sense of awe and truly honest appreciation for the many ways us humans create beauty. As always, an absolutely beautiful video, I'm looking forward to seeing all you can accomplish as your new space starts to evolve into a true studio like Florian's. Cheers from California :)
I am in awe! I started my 1st pottery class on Wednesday. So much fun and so much to learn. My teacher said I should RUclips Florian Gadsby. Lo and behold, the French Guy shows up. How can one go wrong❤. Thank you so much.
The serving vessel being part of the eating experience didn't even cross my mind. Great video. Also, that indented bowl shown at the end, really cool.
OMG my two worlds collide. As a potter and a cook who follows both of your channels, this was my dream video. Thank you x
Not on my 2023 bingo card, but I am here for it! Love Florian Gadsby!
I have seen florian in other videos and I love that guy. I dont care enough about pottery to watch his content but every time I see him he is what I think of when I think of a pottery artist.
It's great to see the user and the artist sit together to test and discuss the creation itself! This collaboration is perfect!
Perfect choice of ceramicists to partner with. Florian is a superb teacher.
This speaks to my heart- I was in art school almost 30 years ago when I made a ramen bowl for myself in ceramics! I used that thing so much over decades it was very chipped (and it was one of my first pottery attempts so it was misshapen and glazed incorrectly) I only recently got rid of it, maybe I shouldn't have 😞
Make a new one. Make a new memory.
The crossover i didnt know I wanted! Love both of your content!
Alex and Florian, great video. Florian you are a master craftsman! Thank you both for sharing!
Two people perfecting a craft they are passionate about. Great episode.
Experimenting with which shape of bowl your dish both looks in and eats best from is some high level food presentation consideration that I almost never do.
Very enjoyable, I almost want to get in to pottery now.
The ramen museum in Japan displays all the different bowls used throughout the regions and styles of ramen.
That would a delightful Alex fieldtrip, I would think! I can almost imagine his appreciation and commentary - I would enjoy that virtual tour with his eye for details, angles and storytelling... Alex?
YES ALEX! I never thought about how the bowl itself can change/determine eating experiences entirely, I just thought that certain shapes can be a pleasure when you eat a hot broth based food especially when you slurp the broth directly through the bowl while the some entirely there for visuals.
These deep dive collaborations are so hearty and fun.
From forging your own blades with Alec Steele to throwing you're own bowls with Florian... you're on quite the journey my Parisian friend.
Your series has helped elevate my respect for Ramen. We had a new resteraunt in my town specializing in Ramen. They did a great job but unfortunately covid hit and the town just wasn't ready for "just a bowl of soup" . Sadly the resteraunt changed formats twice since and are now a diner.
I have been subscribed to both Florian's and your channel for a lone time now! So happy to see such a great melding of the two and would love to see more like it. Thank you both for the content and keep up the good work.
Yooo it's two of my favourite people from two of my favourite channels doing the two things I love most in this world! Have I died and gone to heaven?
I was just smiling the entire video...amazing content
As a potter I started following alex when he was making a pastry roller, with the idea of making a similar slab roller for clay. Interesting when two channels i follow from seemingly distant worlds collide.
I swear Alex I literally just finished watching you last video about ramen a few mins ago and boom another video. I feel blessed my friend.
Did not expect a crossover episode of two wholly different shows I follow but I'm loving this.
Alex and Florian together? YAY!
I've always had an intrest in pottery and ramen, watching Floriangadsby's video and then finding yours later this week is extremely inspiring as a way to see the experience from all directions that most people don't point out. I've subscribed to both of you and I'm excited to follow your journey's!
I love that master ceramicists really just love to throw novices straight into it. The best way to learn, as hands on as possible.
What a beautiful video, Alex. Thank you!
Its so good to see Florian throw, and even his studio, from a different camera perspective and youtuber.
Is this world that small that I watch both of you? Keep on doing the great work
2:23 IF I had been watching you sooner, I would have suggested him. Florian is amazing.
The collab I didn't know I wanted to see!
*@Alex*
15:14 Another benefit of that 4'th design, is that after you have drunk from the bowl, some liquid could flow down along the edge, but on that design, the drop would get caught & stopped by the 2'nd edge. Maybe make the "top side" of the 2'nd edge more flat (horizontal) so a drop definitely is topped there, instead of staining the table cloth.
Genius design! :D
Hey Alex, thank you for being such a great guy.
You bring so much to the table.
What I want in a ramen bowl is plenty of space in the top for well toppings 😅 - and a narrower bottom to condense the broth at the end.
Thanks for introducing me to another thing that will sell out before I get a chance to buy it. Also the whole time I was like none of these bowls feel like they have that Florian angularness to them and I was thinkiing that an angular S shape would be interesting. Honestly a great colab
The failure and iterations for pottery is different than that of cooking. I think that sort of makes potters super chill on teaching techniques -- it's very iterative and messing up is part of the experience.
Haha, nice to see you both together as i love Florian’s work and your cooking. Great stuff guys. 👍
This is the most unexpected collab I could've imagined. I love it!
Very informative. Appreciation of art is so personal, as is appreciation of food. Good luck with your quest for perfection.
A collab ive been waiting for!
This is an amzing Collab. I love Florian's work and his channel I extremely informative.
What a fun colab! I loved this video. I'm also a big fan of Florian, I love watching his videos at night, they are so relaxing.
A fascinating topic, I’d like to see more. Also great collab with Florian.
Two of my favorite RUclipsrs!!! This is awesome!!
This collab i didnt know i needed was spectacular as always alex! You and Florian are an amazing team! Learned so much! God ess you both!🎉🎉🎉🎉❤❤❤
Florian Gadsby is another of my favorite youtube creators along with you
Loved this episode! So wholesome. Love that you take us on all this exciting trips of craftmanship.
Interesting experiment. I'm a huge fan of Florian, a true artist for sure. Love seeing the difference in the ramen bowls and their usability for this purpose. I am a potter of 10 years so this definitely will be on my mind next time I make bowls.
dude you consistently have some of the best content out there
Have you tested which bowl can take a ladle of broth dropped in it without splash over and you should test how the broth flows and pools when drinking it, does the straight edge bowl give too wide of a flow/pool, would a bump near the top for holding make a broth "dam" that you have to over tip to reach you, if the bump is recessed inside the bowl does that mean tare and other little bits would get stuck in it.
IMO a textured surface about an inch down from the rim would be a unique experience rather than the porcelain smooth they usually are. It gives you a bit more confidence picking up a bowl full of hot liquid with possibly slightly greasy or sweaty hands either from not being able to pick the whole char sui up with chopsticks or the steam from the ramen while your eating.
Absolutely love your content.. the story telling and production is top level.
unexpected but very welcome collaboration!
Episode went in a different direction than I expected. It seemed to focus on the ways in which optimizing bowl shape can improve interacting with ramen (e.g. sipping, holding, viewing, etc) rather than impacting actual taste.
Given the role of aroma in taste, I would have thought that bowl design could be used to change how one actually smells, and by extension tastes ramen, similar to how wine glasses are shaped to do that very thing.
Either way, great job. Enjoyed it as always.
I know a lot of those choises is usually for if you want the bowl to speak for itself (round) or speak alongside decor/environment (open/s shape). Smaller shops will have the regular round bowl and places with fancier interior will have the other ones.
Best collab ever
Funny that I have one of the same exact bowls that you demonstrated in north Georgia, U.S.A. LOVE THE RAMEN SERIES!!! 🍜 💯💯❤️
Oh my gosh I wish I could throw clay the one form of art I’m an epic failure at. It’s so fun to watch Alex attempt so many things. Alex is fearless around the world.
Two of my favorite youtubers in the same video
The collaboration nobody asked for, yet we all needed
just recently discovered florians channel - crazy youre now collaborating with him!:)
It is wonderful to see someone dedicate their whole life to making bowls. Im sorta fascinated even tho its so far from what I study myself
Wow! This is a long time awaited collab for sure!!! XD
What an unexpected collab that i didn’t know I wanted! I clicked soooo fast
What a pleasure to watch. Thanks Guys🎉❤
Great crossover two of my favorite artists!
Have you heard of Pascal Baudar? I got into his work from his foraging and fermentations and then saw he got an RV for driving around gathering different clays to use in his small kiln he had with him.
You're the Best alex! You always make my day with your videos and i always learn SO much from you! You deserve your own tv show!🎉🎉🎉🎉❤❤😊😊😊
While I do like the video and the series Alex, you know we can't accept a statement like "no stone unturned" without a Japan travel series tho.
It's like trying to pass American Wagyuu as the real one, perhaps not that bad, but the point still holds.
I'm wondering about the color of the interior of the bowl. A dark glaze will make the broth appear darker, telling the brain to expect a rich, dark flavor to the broth. A white or light colored glaze will make the broth appear lighter (or true color), signaling a different taste expectation.
We eat with our eyes... So many intriguing aspects to food, food presentation, and food appreciation. Thank God He gave us more than just taste buds!
My two favorite RUclipsrs did a collab and I didn't even know about it?! The algorithm failed me
YAY! More of alex making his perfect appliances🎉🎉🎉🎉❤❤❤
"Hmmm something isn't quite right with my ramen...I'm going to design my own bowl."
This guy is next level 🔥
as someone who usually ends up with too much broth, the straight edge style has always been a favourite of mine. feels like a higher topping to broth ratio
I love you guys!
If these bowls ever break, I hope to see you revisit your work on kintsugi!
My favorite in the series so far.
I can't help but wonder if the shape of the rim impacts the way scent is delivered from the food? Does a wider/flared rim act differently than straight sides? Seems like it should 🤷
Thanks for exploring different talent and art. Great idea.
Holding my breath until we get a Biryani series
I think I would combine the straight bowl with the thicker lip(black ring) with the finger indent. That is me though, and can't wait to see what you make.
Have you considered heat dissipation? The wider and the shallower the bowl is, the faster it cools down