@@mannykings5 texas has good shit, no cap. But southeast mustard and vinegar style is good af too. Id love to see a bbq series where he tries many different styles
While this is kind of awesome (the home noodling), is it legal? By this I mean: does he have food inspectors come to make sure the place meets restaurant standards for selling food to the public? I was thinking about it the entire time, and then at 11:38 I saw him pick up a noodle that was touching the floor and put it in the box and I cry. Am I too much of a germaphobe... maybe. 😭
Alex, you're going to need to go to Texas or Kansas City for a BBQ roundup. Cooking brisket American style. I mean, if you can obsess about ramen as a French person, you can obsess about brisket.
There is some crossover too. You can learn a lot about slow cooked meats from those guys in the south that could easily be applied or adapted to chashu. Now that i'm thinking about it, i need to start experimenting...
That looked like a good brisket, but if you did a BBQ series based off what you had in Chicago you'd be laughed off the internet. They're imitating Texas style BBQ. If you're going to do the series you want to check the Texas Monthly BBQ ratings. Currently, Goldee's is #1, but anyone in the top 10, or even top 50, can walk you thru the ritual. Someone on that list will do a collab for the free publicity, too. Just be ready for the Talladega Nights references. :) Kansas CIty has a vinegar-tomato based sauce, the Carolina's sauce is more mustard-y, and the Memphis style leans on spices for the dry rub or a brown sugar-tomato based sauce for the wet. You might find sauce at a place in Texas, but it shouldn't need it. Texas BBQ is pure skill of the pit master.
Alex there is another Chicago guy @mightjoeyim who loved Texas style BBQ so much he went and moved to Austin and worked at several of the top TX BBQ restaurants. He’d be an amazing resource if you decide to do a BBQ series. I think he’s started to do pop ups so would be 🔥 to see what you guys could come up with if you do a French/bbq fusion collab
Alex - if you really want to go on a deep dive for your next food series, I'm not sure if there is a food as challenging and frustrating and yet, equally, as rewarding and delicious (if done right) as Texas styled bbq brisket.
this was amazing Alex! I love Ramen_Lords passion and am so glad that he’s getting to do something he so clearly loves day in and day out! Kudos and thanks for sharing this video with us!
Oh boy, am I hyped for the next episode!!! I already made a plan with my brother that next year we will both take a month out of our schedule and devote it entirely to learning how to make ramen. Thank you for the inspiration, Alex! Much love!
Guessing "Mike's friend, Charles" is Charles of Umamicue? Absolutely amazing food. They're doing a residency at Spilt Milk right now in summer of 2023.
Mitsuwa in Arlington Heights (North Chicago Suburb)...Hands down best Ramen/Udon/Japanese Bakery/Grocery/Manga/etc in Chicago land area. They've been serving killer bowls for over 25 years +. Not exactly sure how you missed that on your Chicago ramen journey, but make sure to check it out next time you're in town.
In a country that arrests people for handing out spaghetti to the homeless, I hope the Chicago health department is looking the other way for these noodles made in an apartment.
I was lucky enough to experience this firsthand - the photojournalist in me is a bit disappointed I didn't ask if I could pop back to the kitchen for some photos, but maybe I was too busy enjoying the wonderful dishes these two masters put together.
Every episode feels like 1/3 of a full show. We never get a full and satisfying conclusion. The following episode rarely feels like an ending for the previous one, either. Every episode is just another beginning of a show. It's frustrating.
What cut of meat would you go for to do something similar to a brisket in France? I just moved there and speak no french and all the meat cuts are different...
Very excited to see the next episode with the actual service at the pop up. You can't beat the enterprising of Americans. Where else can one make noodles at home, sells 300 tickets in 40sec and serves them in another restaurant.
To be honest. I'm kinda dissapointed in this Ramen Series vol.2. I feel like I haven't learned much through that many episodes. Pace is too slow and there are not many new findings throughout. It's more like a vlog than experimentation, knowledge type of video. Don't get me wrong I still enjoy it though all the hype that I initially had is gone at this point.
I make my Chashu for years (?) after a recipe from Ramen_Lord ... love it. My son loves it, my Neighbor loves it. My daugher likes Chicken Chashu but I love her nonetheless.
The BEAST in Paris served good American BBQ, I made the trip from Belgium just to try as I love American BBQ and love to experiment with BBQ techniques. They still exist, but the do popups I think. The guy who owns it, knows what he's doing.
Hello Alex, please can you create a Vegetarian Ramen? I need a very cool recept . Perhaps with Topping Corn, Eggs and mini Pakchoi and small green Onions. And i need some vegetarian Ramen Books and perhaps one or two books with meat recepts. Your Videos so cool!
Seeing how much you liked that brisket next time you’re in America you should search up Texas monthly and try out the top ten Bbq spots. Every 4 years Texas monthly tries out over 400 bbq spots and only puts the top 10 best places on the magazine.
Is it food safe to do production in his home? What does the health inspector say? I'm lame I know. Where I live - this is a big no no. You'd be shut down quickly.
Also werid that you can serve that at a restaurant. SInce you can't take food from home and serve in a restaurant, you need a proper kitchen for that dedicated. or you break some laws and you risk getting your restaurant shut down.
I’m surprised that the noodle machine doesn’t have something under it as they are being curled, so that nothing falls to the floor! There was a pile of noodles wasted on the floor. That seems badly thought out.
Great learning about Ramen_Lord. I love his ramen production in the living room. Unfortunately I don't eat or serve enough ramen to have a machine like that so I have to do with my Mercato. I do make a larger portion dough and divide it into single portions. Then wrap it in a plastic bag and take out one portion at a time. By the end of the week, the last dough has fermented and gone a lot softer than the first dough. This is very interesting and adds a surprise to ramen eating every time I make my dough. My doughs are rarely the same. Sometimes barley mix and sometimes rye mix. I wish I could curl my ramen like that cool machine in the living room did. Looking forward to seeing the next episode, Alex.
