I'll never understand all these "2-Ingredient!" hacks. Like I understand the appeal, but like?? if I want a 2 ingredient cake I'll just buy some cake-mix that needs like, milk and eggs lol.
For the egg and mayo ramen hack, I followed emmymade's video. She used the regular amount of boiling water the ramen package recommends so that it is more of a broth. It will cook the egg, so that it isn't raw. It tastes wayyy better! I think you put too little water, so if you ever try it again, I recommend using a lot more water to make it a broth rather than a saucy noodle.
@@NowLeavingNormal they still have almost 6 million subs and their videos get 100s of 1000s of views ...so apparently not as much of a demise as David would have everyone believing.
For the "sweet" Ramen, I'm guessing it probably tastes a lot like Indomie brand "Mi goreng". That has 4 flavor packs and one is a sweet soy. It's the only kind of Ramen I eat. If you don't have a decent Asian section in your grocery store, you can find them in any Asian market and I highly recommend them. You will never eat those Mancurin ones again.
@@oddbloochicken Those plain chicken and beef ones are the common ones in the US. You can find them in every grocery store and that is most native-born Americans only experience with Ramen. Luckily that is changing as more Asian Americans are either born or migrate here and we add more Asian culture to our melting pot. Indomie noodles are available in only one national grocery store chain here, and the rest may or may not carry them so not a lot of people are exposed to anything other than those plain ones.
The egg mayo ramen is pretty good with more water in it to balance the richness, plus the hot water i think cooks the egg a bit. BUT personally i don't like the mayo aftertaste (even though i love kewpie) so i make mine without mayo!
I love how he's concerned about the raw egg, when he litteraly dumps the whole egg into the bowl instead of cracking it on the table like you should -.-
It’s only way he avoids getting bits of eggshells into it. He pointed out awhile ago that dropping the whole egg inside doesn’t create the tiny cracks like doing it the normal ways. Most of his old videos he tried different ways and always got shell into it, he also broke many a yolks.
@@ladydubhblossom There’s a way that I do it by carefully making small cracks all along to as to have one long crack all the way around. You have to be really gentle and just continue that first crack. I almost never get small pieces. So far everyone I’ve mentioned it to doesn’t like the idea though, and say they’ve tried it but just made a bunch of little eggshell pieces.
I like the egg mayo hack, but I've never seen that version before! Every other recipe has you adding all the hot water from the noodles-- while it's still HOT-- so that the egg is cooked. Also, it makes a nice rich broth, not a thick gloopy sauce.
8:32 Raw egg is safe to eat when the water temperature reaches 145°F for at least 15 seconds. The ramen noodle water you boiled is well over that and the boiling temperature of water is 212 F. So you should be good
0:18 "Buzzfeed" The main BuzzFeed channel would definitely be better if David created a new revamped BuzzFeed. Bet Unsolved's and Tasty's backs hurts from carrying them
the ramen thing btw, idk why everyone knocks everything bagel seasoning. it's only an ingredient or two away from a furikake seasoning. it's a good alternative considering furikake can be hard as shit to find in certain places. everything in that ramen recipe is relatively normal, im not sure what the hell the complaint was. might even try that one myself!
Due to farming regulations, your chance of getting sick from a raw egg is insanely low. In fact, the reason we don't keep our eggs unrefrigerated like other countries is because of how intensely we clean the eggs before sale, to the point of removing their protective coating.
The debate is wether removing the protective coating and then keeping them refrigerated is better or worse than leaving the protective coating on. With the first, bacteria can now get inside the egg so if unrefrigerated it's risky, and even refrigerated they have useby dates. With the latter, you can leave them on your bench for 3 months without a problem- but there might be bacteria hibernating on the outside of its shell to theoretically cross contaminate. Where I live it's the latter and nobody ever washes eggs (even in restaurants etc). Nobody I know has ever got sick from them. I've worked in dozens of restaurants and never seen anyone wash an egg.
Ramen means a dish that primarily resembles SOUP, not like Italian pasta. It’s not a thick sauce covering noodles. That egg Mayo one was supposed to be added to a good amount of hot water with noodles in it. Which also finishes the cooking too
I'll bet you don't stoop to adding chocolate icecream to self rising flour to make it though! (I'm saying I bet it has much nicer ingredients and more technique and it will actually taste like something people want to eat.)
I love it when he does Joshua Weissman, Sam the Cooking Guy, Gordon Ramsay...etc throw downs. I know that it is a terrible amount of work for David to do recipe challenges. I can't imagine. Unfortunately, The Tasty, Tick tock, etc doesn't do anything for me. Reminds me of my kid's unfortunate experiments. Borschicles. (Borsch made into popsicles) Berry pickle pie. No, it wasn't good.
Great video. Totally with you on the raw eggs. I think I would toss the sauce and hot pasta back into the pan over low heat for a minute or two. The first ramen sauce is basically a teriyaki (soy sauce sauce, garlic, sweetener, maybe sake or vinegar) with bagel seasoning, which generally tastes pretty good on any meat, or seafood or veggie s, especially with rice.
Pasta chips with variation in texture are so good and my preference, i also dip them in a simple tomato basil sauce made with garlic, olive oil, red pepper flakes and a can of whole tomatoes (preferably san marzano)
I love putting everything bagel seasoning on my ramen literally everything is what you’d typically find as toppings (minus poppy seeds but let’s be honest they don’t really taste like much in small quantities)
I think the problem with the pasta chips was that they weren't deep fried. If you watch Not Another Cooking Show's video on these, you'll see what I mean. You'll also see that your instinct to "overcook" the pasta was correct. That egg/mayo/garlic hack for ramen is one of my new favourite ways to prepare it, but I use all the cooking water. That lightens it up a bit. So good.
11:32 Yeah idk what it is with all the recipes for ice cream bread, but…they ALWAYS add too much flour and not enough ice cream. Try it again David, but tune the amount of flour you use to be less, you want this dough/batter to be at LEAST 2 parts melted ice cream, one part flour, also adding a small amount of additional sugar helps. Maybe 0.25 parts. It’s honestly a bit of trial and error tho. I agree. Adjust it until you find what you like, I’ve had good results doing that. Also, a very strongly flavored and sweet ice cream helps.
Buy pre-pasturized eggs to keep the creep out of your head. Another idea I'd take the noodles while super hot out of the water into the mix to help it set up more and be less gloopy.
Hey David, that "pasteurization stuff" makes eggs 100% safe to eat uncooked, as long as you're either buying pasteurized eggs, or making your own, which is incredibly easy with sous vide.
I think there are definitely some things that if it's gonna be done, you should go go all out. Fryyyyy the chips. Not air fry. Definitely would not give you the texture desired.
I wonder how that chocolate cake recipe would be if the batter was looser and had chocolate pudding powder in it to help with the flavor. That trick is what I add to a lot of cake recipes
A powerful thing I do with ramen is I make various sauces so I don't have to eat the awful flavoring packets. Right now it's hard to get to an asian market so my variety of Ramen is... not great. And American instant noodle is a completely different beast than the stuff from Asia. The two I go for usually are boil noodles until JUST before done, strain, sauce is soy sauce, garlic, mirin, onion powder, brown sugar, and red pepper flakes (if you have access to chili oil I recommend that over it). You have to brown the noodles just a bit as well and can easily add egg to the recipe or veggies, then you apply your sauce and cook a little, sorta like yakisoba. I recommend finishing with a TEENSY amount of sesame oil. The other one is peanut butter (chunky or smooth doesn't matter, I like chunky to add bits to the dish), soy sauce, black vinegar, chili oil, brown sugar, garlic, a little ginger if you can get it and thin it with either stock or water (whatever you have access to). You don't cook the second one, you dissolve the ingredients to your preferred consistency and toss the hot completely cooked noodles in it. I'm allergic to eggs nowadays but I highly recommend either a runny egg on top of the first one or treating it more like when you make fried rice. Both ways are good.
US eggs are fine raw, we’re not a third world country. The reason we refrigerated eggs is because there’s a thin membrane that is washed off in the US when the eggs are washed to remove any salmonella. In the EU they don’t wash the eggs, so the membrane remains and the eggs don’t need to be refrigerated. There’s pros and cons to both, but both eggs are fine.
On the ice cream cake, what if you sliced it and popped them back into the oven to toast them. After cool, drizzle in chocolate for a biscotti treat???
I just shows my dad how to do the Raman with egg and chicken where u drain the noodles, add scrambled egg, some shredded chicken, Maby some extra frozen peas and he loves it so much he went out and bought more Raman lol. I like getting him to eat new things cause he tends to eat a lot of the same stuff every day and he gets excited when he finds a new meal he likes. He’s super busy so the faster and easier he meal the better of anyone has any tips let me know!
i make the soy sauce ramen all the time, I just add teriyaki sauce along with soy & I make mine a bit more wet, I add way less brown sugar, and I add red pepper flakes on top. I made it every single day for like a month straight lol
I love ramen. I like the soy sauce flavor, use about half the seasoning pack, and add: garlic chili sauce, peanut butter, whatever veggies I have on hand (green onion is wonderful, but I hardly ever have it on hand), and lime juice. I often add sone roasted peanuts on top. Spicy, rich, salty, with a little tang. Wonderful! Adding a dash of coconut milk isn't a bad idea either. Just don't make this like a soup, more like a stir fry/ phad Thai. You can use any flavor too; I imagine shrimp or chicken flavor would be good with it, I just use the soy flavor because I'm vegetarian. The first ramen hack looks delicious af, might have to try it. I've actually heard that the mayo and egg one is supposed to be excellent, but I'm not super into creamy soups, so I haven't tried it.
The true ice cream bread is the frozen Sara Lee Pound cake mixed with Vanilla ice cream and remolded into the same pan and refreeeze. If you know you know.
aah man that sucks that your ice cream bread didn't turn out well! I did it recently because I had like a half gallon of really crystallized vanilla blue bell to get rid of and I can definitely confirm that good quality ice cream is the key here, and any flavorings are really easily lost in it, but the vanilla was amazing with some good salted butter! It's got a more subtle sweetness than you expect but it's very good better luck next time! :(
I thought the ice cream loaf was going to be a box of cake mix and a pint of ice cream, which i though sounds pretty nice but the bread flower does sound a bit strange
that particular soy sauce you're using is the usukuchi type, not the regular type, so just be aware that it's saltier (and lighter in color) than regular soy sauce. it's meant for use in cooking where you don't want things to darken too much in color. I love it, but use it with a restrained hand because of the higher-than-normal salt concentration.
For a major note, the everything seasoning is something to avoid if your work does drug tests, sesame seeds can flag those. For the bread, the ice cream breads tend to work better with the ice creams with stuff in it such as a chocolate+chocolate chip ice cream (Or up the indrediants to add a few or other toppings into it.
The fact that most eggs in the US are pasteurized means you can eat them raw without concern of microbes like salmonella. Hell, you can even pasteurized them at home with a sous vide immersion circulator. Also people in the US eat raw cake, brownie and cookie batter with eggs all the time so don't claim that it isn't normalized in the US.
The mayo egg ramen even though the egg was not cooked it cooked it's self as you put hot ramen noodles in to it & it's the same with mash if you put a raw egg it cooks with the heat of the thing it's with if that makes sense? Not being mean just thought to let you know and I'm not saying I'm some chef x
Hi!! I regularly eat my ramen like that in the second recipe! I think you needed way more broth than that! Its still supposed to be soup and not like a cream/carbonara sauce. It’s supposed to emulate the richness of tonkotsu ramen broth! Of course, without any pork! I recommend emmymadeinjapans tutorial for “elegant ramen” that’s the recipe I use! Great video, by the way! 🧡🧡
lol, I watched the whole egg-mayo ramen thing and only realised in the end that the raw egg was the controversal part of that... (I don't even eat eggs I am just dumb lol) I thought it was the mayo
You did the eggs and kewpie ramen recipe wrong. Also the whole point of using the hot water to temper the eggs is to temper it and start it's cooking process without scrambling it and then when you add in the rest of the water so that it is more a soup based ramen which brings the egg to a cooked and safe edible soup. I recommend trying again properly cause it is a great way to upgrade packet ramen
I'll never understand all these "2-Ingredient!" hacks. Like I understand the appeal, but like?? if I want a 2 ingredient cake I'll just buy some cake-mix that needs like, milk and eggs lol.
plus spending money on IC is way more expensive than just using sugar and cream.
For the egg and mayo ramen hack, I followed emmymade's video. She used the regular amount of boiling water the ramen package recommends so that it is more of a broth. It will cook the egg, so that it isn't raw. It tastes wayyy better! I think you put too little water, so if you ever try it again, I recommend using a lot more water to make it a broth rather than a saucy noodle.
Teehee saucy noodle
@@rodolfus_ LOL I could not think of any other word to describe it 😭😂
this !!!
Agreed. I've done it that way too. Taste is amazing! I hope he revisits?
Faster than Bon Appetit's downfall will never be too much, go ahead as much as you feel it
I lost it when he said that😂
100% agree 😂😂
What happened to them? I missed it
@@NowLeavingNormal they still have almost 6 million subs and their videos get 100s of 1000s of views ...so apparently not as much of a demise as David would have everyone believing.
What’s happening with Bon Appetit? Lol
For the "sweet" Ramen, I'm guessing it probably tastes a lot like Indomie brand "Mi goreng". That has 4 flavor packs and one is a sweet soy. It's the only kind of Ramen I eat. If you don't have a decent Asian section in your grocery store, you can find them in any Asian market and I highly recommend them. You will never eat those Mancurin ones again.
Haven't ever been able to find them.
Yesss indomie is the best 😩
Indomie noodles are super common in NZ, they're also one of the few noodles i like. I cant stand those plain "chicken" or "beef" flavored ones
Mi Goreng is the only two minute noodles I eat. Beef and chicken can die!
@@oddbloochicken Those plain chicken and beef ones are the common ones in the US. You can find them in every grocery store and that is most native-born Americans only experience with Ramen. Luckily that is changing as more Asian Americans are either born or migrate here and we add more Asian culture to our melting pot. Indomie noodles are available in only one national grocery store chain here, and the rest may or may not carry them so not a lot of people are exposed to anything other than those plain ones.
I would rather just eat the ice cream and not make a bread out of it.
Same lol or buy an ice cream cake :D
or you could eat ice-cream with bread
The egg mayo ramen is pretty good with more water in it to balance the richness, plus the hot water i think cooks the egg a bit. BUT personally i don't like the mayo aftertaste (even though i love kewpie) so i make mine without mayo!
3:47 Hearing him say "Tyler1" gave me fucking whiplash, i did NOT expect to hear that here
Referencing Bon Appettit's downfall and the Tyler1food spill in the same video? He's definitely a man of culture.
I love how he's concerned about the raw egg, when he litteraly dumps the whole egg into the bowl instead of cracking it on the table like you should -.-
yeah considering salmonella lies on the shell.
It’s only way he avoids getting bits of eggshells into it.
He pointed out awhile ago that dropping the whole egg inside doesn’t create the tiny cracks like doing it the normal ways.
Most of his old videos he tried different ways and always got shell into it, he also broke many a yolks.
@@ladydubhblossom Well there is an easy fix to shells in the egg. Use the bigger shells to get the small pieces out 😁
@@ladydubhblossom There’s a way that I do it by carefully making small cracks all along to as to have one long crack all the way around. You have to be really gentle and just continue that first crack. I almost never get small pieces. So far everyone I’ve mentioned it to doesn’t like the idea though, and say they’ve tried it but just made a bunch of little eggshell pieces.
I like the egg mayo hack, but I've never seen that version before! Every other recipe has you adding all the hot water from the noodles-- while it's still HOT-- so that the egg is cooked. Also, it makes a nice rich broth, not a thick gloopy sauce.
"This thing is going in raw"
That's what he said haha
8:32 Raw egg is safe to eat when the water temperature reaches 145°F for at least 15 seconds. The ramen noodle water you boiled is well over that and the boiling temperature of water is 212 F. So you should be good
0:18
"Buzzfeed"
The main BuzzFeed channel would definitely be better if David created a new revamped BuzzFeed. Bet Unsolved's and Tasty's backs hurts from carrying them
Hey comrade, love from Wonsan
P.S. don’t execute me
We watch the same RUclipsrs Kim jong un ❤️
You gotta add some of the water back in to the egg broth when the ramen is in
the ramen thing btw, idk why everyone knocks everything bagel seasoning. it's only an ingredient or two away from a furikake seasoning. it's a good alternative considering furikake can be hard as shit to find in certain places.
everything in that ramen recipe is relatively normal, im not sure what the hell the complaint was. might even try that one myself!
I should try that.
@@soniccookie655 look into tamago kake gohan or tamago rice. you can use it in that and it’s my go to snack tbh
Would love to see you tackle more Mythical Kitchen!
What is a noodle's favorite show?
Everybody loves Ramend
Isn't it everyone loves Ramyun? Are you really from best Korea?
Every time I see you comment on a video I’m going to comment up under it
you did the egg kewpie mayo hack wrong, that's why it didn't taste good
Due to farming regulations, your chance of getting sick from a raw egg is insanely low. In fact, the reason we don't keep our eggs unrefrigerated like other countries is because of how intensely we clean the eggs before sale, to the point of removing their protective coating.
The debate is wether removing the protective coating and then keeping them refrigerated is better or worse than leaving the protective coating on. With the first, bacteria can now get inside the egg so if unrefrigerated it's risky, and even refrigerated they have useby dates. With the latter, you can leave them on your bench for 3 months without a problem- but there might be bacteria hibernating on the outside of its shell to theoretically cross contaminate.
Where I live it's the latter and nobody ever washes eggs (even in restaurants etc). Nobody I know has ever got sick from them. I've worked in dozens of restaurants and never seen anyone wash an egg.
I got the Misen knives after your sponsorship last year. Still love them.
You're the best!! 😍 And btw... That cooked pasta is better dehydrated, then deep-fried at 375F until puffed and crispy 😉... You're welcome 🤘😏
Ramen means a dish that primarily resembles SOUP, not like Italian pasta. It’s not a thick sauce covering noodles. That egg Mayo one was supposed to be added to a good amount of hot water with noodles in it. Which also finishes the cooking too
In France we have " pain au cacao" aka cacao bread so yes chocolate bread exists ;)
I'll bet you don't stoop to adding chocolate icecream to self rising flour to make it though! (I'm saying I bet it has much nicer ingredients and more technique and it will actually taste like something people want to eat.)
The pasta chips is actually my childhood snack. Tho it was just covered in spicy dust when I ate it as a kid instead being dippitty dipped into a dip.
I love it when he does Joshua Weissman, Sam the Cooking Guy, Gordon Ramsay...etc throw downs. I know that it is a terrible amount of work for David to do recipe challenges. I can't imagine. Unfortunately, The Tasty, Tick tock, etc doesn't do anything for me. Reminds me of my kid's unfortunate experiments. Borschicles. (Borsch made into popsicles) Berry pickle pie. No, it wasn't good.
shoutout to this guy for clearly labelling the sponsor block in the chapters
Everyone is talking about cooking, but no one is talking about that handsome guy😳
I know right???
Dude, I've never commented on a sponsorship, but Misen is the best. I've given them lots of my money and I don't regret one thing.
I think all three will turn out perfect and you’ll love them all
Great video. Totally with you on the raw eggs. I think I would toss the sauce and hot pasta back into the pan over low heat for a minute or two. The first ramen sauce is basically a teriyaki (soy sauce sauce, garlic, sweetener, maybe sake or vinegar) with bagel seasoning, which generally tastes pretty good on any meat, or seafood or veggie s, especially with rice.
I’d love to see you try Gugas homemade msg. The way he reacted I gotta see if it’s really that good
OMG I MISSED YOURE CHANNEL I’m so happy you came up in my recommended. I forgot to sub after multiple binges on ur page lmao
Pasta chips with variation in texture are so good and my preference, i also dip them in a simple tomato basil sauce made with garlic, olive oil, red pepper flakes and a can of whole tomatoes (preferably san marzano)
I was NOT expecting a trip down memory lane today with the ice cream cake video and the chocolate ball video mentions.
Farm fresh eggs are available in every state, just saying.
I love putting everything bagel seasoning on my ramen literally everything is what you’d typically find as toppings (minus poppy seeds but let’s be honest they don’t really taste like much in small quantities)
your videos are therapeutic
The mayo egg ramen kinda reminded me of the parmesan pasta-roni, just slightly yellow looking
The ice cream bread looks like it would work well for biscotti
I think the problem with the pasta chips was that they weren't deep fried. If you watch Not Another Cooking Show's video on these, you'll see what I mean. You'll also see that your instinct to "overcook" the pasta was correct.
That egg/mayo/garlic hack for ramen is one of my new favourite ways to prepare it, but I use all the cooking water. That lightens it up a bit. So good.
11:32
Yeah idk what it is with all the recipes for ice cream bread, but…they ALWAYS add too much flour and not enough ice cream. Try it again David, but tune the amount of flour you use to be less, you want this dough/batter to be at LEAST 2 parts melted ice cream, one part flour, also adding a small amount of additional sugar helps. Maybe 0.25 parts. It’s honestly a bit of trial and error tho. I agree. Adjust it until you find what you like, I’ve had good results doing that. Also, a very strongly flavored and sweet ice cream helps.
Buy pre-pasturized eggs to keep the creep out of your head. Another idea I'd take the noodles while super hot out of the water into the mix to help it set up more and be less gloopy.
Hey David, that "pasteurization stuff" makes eggs 100% safe to eat uncooked, as long as you're either buying pasteurized eggs, or making your own, which is incredibly easy with sous vide.
TILL' THIS DAY!!! TILL THIS DAYY!
I think there are definitely some things that if it's gonna be done, you should go go all out. Fryyyyy the chips. Not air fry. Definitely would not give you the texture desired.
Only hack you need: jjajangmyeon with chili oil and oi kimchi on top. Boil with a few tbsp of mirin. Save some sauce for boiled eggs. Mmmm.
you need to try the mayo ramen with soup ramen that has a kick to it. I tried it with xin ramen and it was so good!
I wonder how that chocolate cake recipe would be if the batter was looser and had chocolate pudding powder in it to help with the flavor. That trick is what I add to a lot of cake recipes
I remember seeing the ice cream cake on Tiktok recently and immediately thinking of your old video! 😅
bruhhhh I can SMELL the glorious butter and garlic in that pan
You have some sick vids
Should try the mayo ramen hack like emmymade did it. I think it might tastes better if it was more soupy and less saucy.
"At least my hairline has always been clapped..."
Lmbooo why he did himself like that?!
A powerful thing I do with ramen is I make various sauces so I don't have to eat the awful flavoring packets. Right now it's hard to get to an asian market so my variety of Ramen is... not great. And American instant noodle is a completely different beast than the stuff from Asia. The two I go for usually are boil noodles until JUST before done, strain, sauce is soy sauce, garlic, mirin, onion powder, brown sugar, and red pepper flakes (if you have access to chili oil I recommend that over it). You have to brown the noodles just a bit as well and can easily add egg to the recipe or veggies, then you apply your sauce and cook a little, sorta like yakisoba. I recommend finishing with a TEENSY amount of sesame oil. The other one is peanut butter (chunky or smooth doesn't matter, I like chunky to add bits to the dish), soy sauce, black vinegar, chili oil, brown sugar, garlic, a little ginger if you can get it and thin it with either stock or water (whatever you have access to). You don't cook the second one, you dissolve the ingredients to your preferred consistency and toss the hot completely cooked noodles in it. I'm allergic to eggs nowadays but I highly recommend either a runny egg on top of the first one or treating it more like when you make fried rice. Both ways are good.
US eggs are fine raw, we’re not a third world country. The reason we refrigerated eggs is because there’s a thin membrane that is washed off in the US when the eggs are washed to remove any salmonella. In the EU they don’t wash the eggs, so the membrane remains and the eggs don’t need to be refrigerated.
There’s pros and cons to both, but both eggs are fine.
I remember that video the one with the ice cream cake. It has not been five years. Oh my. Well I'm glad I have been here for that long it's been nice
On the ice cream cake, what if you sliced it and popped them back into the oven to toast them. After cool, drizzle in chocolate for a biscotti treat???
We love these videos 😁😁😁
Chocolate therapy is the only good chocolate ice cream that's can be bought at the store
I'm not a Ramen fan but that first version has me making a grocery list 🙂
I have the Missen pan & love it. Tempted to pick up another.
I just shows my dad how to do the Raman with egg and chicken where u drain the noodles, add scrambled egg, some shredded chicken, Maby some extra frozen peas and he loves it so much he went out and bought more Raman lol. I like getting him to eat new things cause he tends to eat a lot of the same stuff every day and he gets excited when he finds a new meal he likes. He’s super busy so the faster and easier he meal the better of anyone has any tips let me know!
Been waiting!!
i make the soy sauce ramen all the time, I just add teriyaki sauce along with soy & I make mine a bit more wet, I add way less brown sugar, and I add red pepper flakes on top. I made it every single day for like a month straight lol
I’ve never felt a need to hack my instant ramen because we have such a variety of good flavours
The first one is one of the most popular snacks in my country it calld “bissli” and we have it from the 70’ i thought it was all around the world….
I love ramen. I like the soy sauce flavor, use about half the seasoning pack, and add: garlic chili sauce, peanut butter, whatever veggies I have on hand (green onion is wonderful, but I hardly ever have it on hand), and lime juice. I often add sone roasted peanuts on top. Spicy, rich, salty, with a little tang. Wonderful! Adding a dash of coconut milk isn't a bad idea either. Just don't make this like a soup, more like a stir fry/ phad Thai. You can use any flavor too; I imagine shrimp or chicken flavor would be good with it, I just use the soy flavor because I'm vegetarian.
The first ramen hack looks delicious af, might have to try it. I've actually heard that the mayo and egg one is supposed to be excellent, but I'm not super into creamy soups, so I haven't tried it.
Ramen hackssss
For that second ramen i would just use the yolk instead of the whole egg noodle water hot.
I love ramen too but the one with the egg yolk was 🤢💀
are u a member of his patreon
He cooked it in the wrong way, no wonder it wasn't tasty
Try the Not Another Cooking Show Pasta chips. They look way better.
The true ice cream bread is the frozen Sara Lee Pound cake mixed with Vanilla ice cream and remolded into the same pan and refreeeze. If you know you know.
aah man that sucks that your ice cream bread didn't turn out well!
I did it recently because I had like a half gallon of really crystallized vanilla blue bell to get rid of and I can definitely confirm that good quality ice cream is the key here, and any flavorings are really easily lost in it, but the vanilla was amazing with some good salted butter! It's got a more subtle sweetness than you expect but it's very good
better luck next time! :(
I think Ice Cream bread is gonna be the best
8:50 That's what she said 🤣😂
The brown sugar ramen is so good
I thought the ice cream loaf was going to be a box of cake mix and a pint of ice cream, which i though sounds pretty nice but the bread flower does sound a bit strange
You should try to cook some Cooking Mama recipes !
I would just make air fried ravioli with the dip
WAIT 4 MINUTES? YAY
that particular soy sauce you're using is the usukuchi type, not the regular type, so just be aware that it's saltier (and lighter in color) than regular soy sauce. it's meant for use in cooking where you don't want things to darken too much in color. I love it, but use it with a restrained hand because of the higher-than-normal salt concentration.
The raw egg ramen its like carbonara italian pasta using raw egg
For a major note, the everything seasoning is something to avoid if your work does drug tests, sesame seeds can flag those.
For the bread, the ice cream breads tend to work better with the ice creams with stuff in it such as a chocolate+chocolate chip ice cream (Or up the indrediants to add a few or other toppings into it.
I think putting an egg in that ice cream bread would make it more moist
Or make a mug cake and serve it with the ice cream...
Ramen hacks is my prediction
Recorded horizontally😀👍
Sir, did you really just open up a box with your fancy-ass Misen knife? 😱
Did anyone try the Raman hack at 5:30 I wanted to try it but I’m not sure how it’s gonna turn out.
The fact that most eggs in the US are pasteurized means you can eat them raw without concern of microbes like salmonella. Hell, you can even pasteurized them at home with a sous vide immersion circulator. Also people in the US eat raw cake, brownie and cookie batter with eggs all the time so don't claim that it isn't normalized in the US.
That egg mayo was supposed to have a broth, and it should still be boiling when you add it.
Wait what’s the tea on bon apetitooo
Dry Aged Steaks with MSG?
The mayo egg ramen even though the egg was not cooked it cooked it's self as you put hot ramen noodles in to it & it's the same with mash if you put a raw egg it cooks with the heat of the thing it's with if that makes sense? Not being mean just thought to let you know and I'm not saying I'm some chef x
Hi!! I regularly eat my ramen like that in the second recipe! I think you needed way more broth than that! Its still supposed to be soup and not like a cream/carbonara sauce. It’s supposed to emulate the richness of tonkotsu ramen broth! Of course, without any pork! I recommend emmymadeinjapans tutorial for “elegant ramen” that’s the recipe I use!
Great video, by the way! 🧡🧡
Okayyy I see you David getting grown man handsome 🥰😝…let them know
I don't know why but David knowing who Tyler1 is and mentioning him just isn't something I expected lol.
Aw man
I loved the kewpie hack
Maybe you made it too thick?
Not another cooking show has a more detailed recipe for the pasta chips u should try out
If Misen is made in China, I’m never watching you again.
Do Joshua's buffalo wild wings but better plz!!
Pasta chips are a common snack in Indonesia lol
lol, I watched the whole egg-mayo ramen thing and only realised in the end that the raw egg was the controversal part of that... (I don't even eat eggs I am just dumb lol) I thought it was the mayo
You did the eggs and kewpie ramen recipe wrong. Also the whole point of using the hot water to temper the eggs is to temper it and start it's cooking process without scrambling it and then when you add in the rest of the water so that it is more a soup based ramen which brings the egg to a cooked and safe edible soup. I recommend trying again properly cause it is a great way to upgrade packet ramen