What food related Youtube are you watching now?

[David Chang]

I'm watching this: Brings back old memories of eating NYC deli counter goodies. Now I know why it tastes the way it tastes.

I should also add growing up in the NYC public school system, we also had this kind of macroni salad and it was divine..

 

[C6Bill]

Now i have to search and get the recipe, that looked really good !!!!

[David Chang]

i'm also watching this channel 2 guys @ a coole. i'd like to do prosciutto one day, but this is a 1-2 year process and i'm not sure if i can spare the space in the ager for it. a great resource for charcuterie at home. he made me buy a gabagool kit 🤌🤌🤌

 

[David Chang]

i'm watching chris young call BS on high heat searing.

great production and special effects (cross section of frying pan and food shots).

subbed.

 

 

[tony b]

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. 

[David Chang]

he's one of the co-authors of the modernist cuisine series of books. those amazing pictures on print translate to his videos..

[tony b]

I love Modernist Cuisine. Dabbled a bit back in the day with molecular gastronomy stuff. 

[David Chang]

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)

[johnnymnemonic]

IDK why it took me 2 years to find "uncle roger".  LOL.  I'd imagine you can put pulled pork or pulled beef in egg fried rice.

[tony b]

A friend turned me onto Uncle Roger last summer. I've been a follower since. 

[David Chang]

https://www.youtube.com/@Petespans/videos

Pete's Pans.

Trained chef. Lots of classic french/european dishes. Tons of outdoor cooking onsite. Historic, intelligently well spoken, and with proper pronunciations!