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David Chang

What food related Youtube are you watching now?

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Very interesting, indeed. As a mechanical engineer, who knows a thing or 2 about heat transfer, his science is spot on. His description of what's going on is very clear and precise - a good communicator. Video production is insane with that split pan. I had to "subscribe" to his channel. 

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very informative video. this korean fishmonger shows three levels of removing blood from fish. shows exactly where to do things correctly. english subs.

warning: dispatching of live fish with lots of blood and twitching..

ikejime (spike and bleed)

shinkei shime (spike, bleed, and wire)

tsumoto (spike, bleed, and high pressure removal or spinal cord and 99% of blood)

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