Tap my link www.athleticgreens.com/chefjames to get a 1 year supply of immune-supporting Vitamin D3K2 & 5 travel packs FREE with your first purchase!

@GLawSomnia

Жыл бұрын

Do you actually recommend it? Or is it just a sponsorship?

@GBgames946

Жыл бұрын

The onions wont do anything in the air 🤣

@ChefJamesMakinson

Жыл бұрын

@@GBgames946 not when you're making a sock haha

@ChefJamesMakinson

Жыл бұрын

@@GLawSomnia I actually do recommend it I have noticed after about a week that I do feel better but like everything you have to check to see if it's right for you because not everyone's built the same way

@GBgames946

Жыл бұрын

@@ChefJamesMakinson 🤣

What i like about nick is that he actually listens to criticisms. He uses the tips and techniques he is recommended.

@ChefJamesMakinson

Жыл бұрын

That is a good trait. one reason why I like his style

@sayeedkizuk5822

Жыл бұрын

After having already doing it wrong in his own video lol. He even specifically stated in his video that he was ignoring other people's advice 😭

@sigmablock

Жыл бұрын

@@sayeedkizuk5822 if you read my comment, you’d agree with my speculation why he’d ignore some comments.

@WV-HillBilly

Жыл бұрын

Ya don't make it into Harvard without being a good student :D

@unknownsample4801

11 ай бұрын

@@WV-HillBilly I beg to differ you can get into Harvard with lots of money.

The broth is dirtier than nephew Nick's jokes😂

@ChefJamesMakinson

Жыл бұрын

🤣

@MohitKumar-sg8sh

Жыл бұрын

Uncle*

@happyprado1972

Жыл бұрын

​@Mohit Kumar oh yea he did get the uncle* tittle 😅...

@tangcheesum5418

Жыл бұрын

After this video, Uncle title been stripped. Back to nephew.😆

@jibiteshsaha4392

Жыл бұрын

@@MohitKumar-sg8sh in this video he is nephew

Someone needs to tell uncle roger to give chef James the uncle title. It’s absolutely deserved!

@ChefJamesMakinson

Жыл бұрын

Thank you! :)

@lucifermanon

Жыл бұрын

Oh i thought at first you said James in jamie olive oil

@busymama1981

4 ай бұрын

DEFINITELY DESERVING!! Not only are the vids awesome, but I really like his personality! I like how he interacts with people! Being 1 of them, I can honestly say it's much appreciated. It brightens my whole day!!

@CristianZamora

2 ай бұрын

Have to agree!

Uncle Roger and James making a paella and egg fried rice needs to happen.

@ChefJamesMakinson

Жыл бұрын

🤣 yes we need to make it happen!

@tigernotwoods914

Жыл бұрын

Or better yet a jambalaya. It’s like paella on steroids. 😉

@conaldeugenepeterson2147

Жыл бұрын

@@tigernotwoods914 throw your jambalaya or gumbo and rice into a pan, and fry until you get crispy/crunchy rice. Thank me later.

@giraffesinc.2193

Жыл бұрын

Oh my, if you want to break the internet, make it a PAELLA fried rice!

Honestly impressed with how much knowledge Uncle Roger actually has about food.

@d2cbro

Жыл бұрын

He does his research 🙏

@warmwoolsoxgood4559

Жыл бұрын

I’m impressed with his soprano skills.

@ranid0072

9 ай бұрын

He is very talented, tho. And yeah, he banned in China :(

@pikewerfer

9 ай бұрын

@@ranid0072 why?

@Blade648

8 ай бұрын

@@pikewerfer He cracked a joke about China Paraphrasing from his recent standup: China good country!! Good country!! *_*grimace wink_** Good country!! Taiwan? Not a real country.

You are so underrated. You explain every logic behind everything the chefs do. Great content! Keep it up!!

@ChefJamesMakinson

Жыл бұрын

I appreciate that!

@Enthusiastic-Trainspotter-BNE

Жыл бұрын

Most underrated KZread chef ever I think.

Congratulations on the sponsorship! Your channel deserves many, many more!

@ChefJamesMakinson

Жыл бұрын

Thank you very much!

Funny thing about that intro is that the best ramen I had in Japan was actually tonkAtsu ramen. It had fried cutlets in it and it was great!

@rogermuletsola811

4 ай бұрын

for me i think i prefer tonkatsu rather than tonkotsu like u said and how lucky u are to be in japan!

I like your frank commentary. It's critical, but not rude. Kinda refreshing.

@ChefJamesMakinson

Жыл бұрын

Thank you!

I mean, DiGiovanni, that is an Italian last name. So Nick with all his hand gestures is just living up to our expectations.

I kinda find it funny that James is trying soooo hard not to cringe-react further from all that "food fondling" lmao XD looking forward to the Nigella Ramen video

@ChefJamesMakinson

Жыл бұрын

😂

broth-making is the most time-consuming part of authentic Japanese ramen.. you can't cut corners with that process, and if you make mistakes during that process, store-bought ramen broth would probably give you better, consistent results

It has been awhile since I lived in Japan. Please note I am not a chef just a home cook. For aromatics the basics would be negi (long Japanese onion) and ginger for most things For sauce everything seemed to be based on sake, mirin, shoyu, and sugar (more maybe added or one of these removed but they seemed to be the basis of everything not including dashi stock) Favorite Ramen is Hokkaido Butter Miso Ramen

Hi Chef James I just wanted to say that I just subscribed to your channel for the following three reasons: 1. you are a pro yet you are humble and have a sense of humour C'mon who doesn't love Uncle Rodger right? 2.I'm a kitchen hobbyist enthusiast I know enough to be dangerous and I can tell you really know 3. I can relate to you in that we are both ''Expats'' living in Europe Keep up the great videos please

@ChefJamesMakinson

Жыл бұрын

Thank you so much!

not a ramen chef, but ramen has few rules so you can do almost whatever you want, aromatics with strong flavor can be added in the bone broth process if you are looking for characteristics that develop over a slow cook. If you add aromatics too early they will cook out and you lose the lighter flavors. Aromatics in ramen are usually added later in an aromatic oil as a separately prepared component. You always see 3 liquids being combined at plating. Those are broth, tare and aromatic. Clean broth is a key component in asian soups, all bone broths I've encountered involve preboiling or soaking the bones to extract the blood, otherwise, you get nick's broth as mentioned. To get a porcelain white tonkotsu broth you need a hard rolling boil to emulsify the boney goodness. It doesn't need to be hard rolling boil for the entire broth making process but at least a couple hours at least, go roiling boil until broth colouring reaches your satisfaction then lower to simmer.

I love how kind you are, even with the most interesting choices by other chefs

The cooking time for eggs also depends on the size and even your elevation as water cooks at lower temperatures at higher elevations. Sometimes to keep in mind if you want perfection.

My favorite type of ramen is the 99¢ package kind, because it's the only kind I can afford. I can usually find bulk packs of 12 for like $3 in some places. My favorite brand and flavor is the Maruchan, Chili-Lime Shrimp.

@Bellalagoo1967

Ай бұрын

I hear ya, same for me. I buy spicy kimchi and ramen in bulk.

Just finished a long experiment, and it is currently 4am in China, but, I saw Chef James Makinson video and immediately click play! Your channel is really underrated, I always learn alot from you.

@ChefJamesMakinson

Жыл бұрын

Thank you very much!! :)

Congrats with sponsorship! And finally it's not immediately popups in the middle of the video 😄 P.S. You actually ask a lot of questions to your viewers. I think it would be interesting to watch the video where you read and comment the really good and useful answers 🤔 And maybe even answering some other questions to you in detail P.P.S. Waiting for you and uncle Roger collab 😎

@helloaldrian

Жыл бұрын

Hoo this is such a good idea. _"Comments QnA"_

@ChefJamesMakinson

Жыл бұрын

Noted! Thank you very much! I'm still learning on how to edit these videos! Haha

Chef James!! Thank you for another Uncle Roger review, it gave me an idea! Uncle Roger was a guest on the Watcher channel's show called Dish Granted. It's a show where aspiring home cook, Steven Lim (formerly of Buzzfeed Tasty's Worth It series), tries to make a dish as fancy as he can based on the type of food the guest says they want to eat. Most of us probably only have as much training as Steven, so it would be interesting to get your input on what he does right or how he could improve. It would probably help us, too!

@IrukunTheTuna

Жыл бұрын

Sorry, sorry, I forgot to add, Chef James!! In Uncle Roger's episode on Dish Granted they do a (you guessed it) fried rice, but it's a Nigerian-inspired fried rice. I didn't realize that there were regional variants outside of Asia and it was REALLY cool to watch.

So far I've made Ramen twice, so I am clearly an expert and an authority on the subject. I can confirm that the aromatics are added later and timed for peak flavour extraction. Also, Uncle Roger mentioned that everything should go into the bowl at the same time, and that the noodles should be ready when you put everything else in. I find that to be quite hard to do, so I add tare and aroma oil first. When the noodles are cooking, I add the broths. (Double soup recipe, chicken stock and dashi) Makes it a little less hectic and neither tare nor aroma oil have any heat they could lose anyway.

Although there is a style of tonkatsu broth that looks like this, forgot what it was called, but the broth is basically the same batch constantly simmering adding more bones/meat and water everyday, it is a bit pungent and extremely flavorful, and looks brown af.

Good call on being careful with the glass pot, Chef! He did indeed experience what you warned. Nick has deleted his video since, but on June 16, 2020 he uploaded a video titled “I Tried Cooking Every Tasty Recipe in a Week | Part 2” in which he talks about his Glass Cooking Pot exploding making one of the Tasty recipes. (I couldn’t find the video so I asked ChatGPT and it gave me the answer lol)

@ChefJamesMakinson

Жыл бұрын

really???? 😲 he didn't do that bad

Hey James! I like your calm style and I'm really happy that you got a sponsor. It took a while and you deserve it. I hope it helps you and your channel. Looking farward for many more videos.

@ChefJamesMakinson

Жыл бұрын

I hope so too! Thank you!

I did not think that I would ever hear Uncle Roger say "No need for MSG", but he said it! Wow! I am shocked! Another great video James! Keep up the good work buddy!

@ChefJamesMakinson

Жыл бұрын

Thank you!

Also, he changed the pot for the broth, he started with the crystal one and ended up with the metal one, so if he changed pots, he could've cleaned that broth too

@ChefJamesMakinson

8 ай бұрын

I didn't notice

James you explain so good in everything ❤

@ChefJamesMakinson

2 ай бұрын

Thank you!

Shoyu is my favorite with chicken stock. To this pork chashu, one that been marinated and cooked perfectly adds so much flavor.

I love this Duo, you explain everything very good and you have a very calming voice :)

@ChefJamesMakinson

Жыл бұрын

Thank you!

James this has been my favourite video so far. Your reactions to both Nick and especially Uncle Roger were precious. Thanks for the entertainment.

@ChefJamesMakinson

6 ай бұрын

Wow, thank you!

Chef James, you never fail to make me laugh with your reactions and expressions... you can make me laugh even when I'm sad and I'm crying❤❤❤❤❤❤

@ChefJamesMakinson

Жыл бұрын

Thank you! :)

@HoshikoStarz

Жыл бұрын

Agreed. Chef James is precious.

Respect to all Ramen chef out there I'm a newb chef that just open my restaurant, took me half a day to cook two of our traditional regional dishes (and have to let them stay overnight to be sold the next day) and I already feel like it was quite a challenge but the step and ingredient used was nothing compared to this ramen. Like damn, so many thing could have gone wrong and making the perfect Tonkotsu ramen seems like it would take a lifetime

@PixelDNB-kv2mr

Жыл бұрын

Congrats on opening a restaurant n still referring to yourself as a newb chef.. hope it works out for you

@PixelDNB-kv2mr

Жыл бұрын

Like legitimately btw

I'd say my favorite ramen to make is chicken, tonkotsu is just too much work while chicken is super easy. Just chuck a whole chicken into the water and boil for six hours and that's the broth. For tonkotsu I like to use pig trotters, soak them for 12 hours before boiling for 18... so yeah too much work generally xD

My favorite Ramen uses the broth I save after I Sous Vide whole brisket. It's very concentrated, so a little goes a long way. Topped with thin slices of the brisket and whatever vegetables I have in the fridge. When you Sous Vide, save the broth in the bag! It is liquid gold.

I am really excited to see Alex’s ramen series reach its conclusion, hope you will react to it as well.

@ChefJamesMakinson

Жыл бұрын

I will need to see it!

@Trollolololol1337

Жыл бұрын

@@ChefJamesMakinson Not sure if you like the dirty jokes. You seem a bit uncomfortable sometimes, although we all know Nigel Ng is a comedian in first place. Or did I misunderstand it? Greetings and keep up the good work.

@ciripa

Жыл бұрын

yup, i just wanted to say that, i am not even a noob when it comes to types of ramen, but there he says broth should umami packed - this is regarding to James's question about aromatics at the begining of the video, and Alex talks about the broth&aromatics i think in episode2

@HadiZulkipli

Жыл бұрын

@@ciripa And Alex didn't use aromatics in the end, it was a case of less is more.

Chef JM adds such value to Uncle Roger's roast videos.

@ChefJamesMakinson

9 ай бұрын

Thank you!

Great patience sir ....🎉

@ChefJamesMakinson

Жыл бұрын

Thanks a lot!

I have been watching some of your videos today and I really like your content your voice is very comforting too hoping to see more of your good videos from now on ^^

@ChefJamesMakinson

Жыл бұрын

Thank you so much!

I recently had a very nice Hakata (博多) style tonkotsu ramen with a pure and clean broth, and the chashu meat has no fat at all with a texture similar to pulled pork, it also has a very thin layer of sweet soy sauce around it. But my favorite has to be fish/scallop and soy sauce based clear soup ramen and also chicken based clear or thick soup, some additonal yuzu flavor in the broth will also be very nice. And I always recommend trying dipping noodles or tsuke men if there is a chance.

I learn so much from your videos and laugh often.Thank You!

@ChefJamesMakinson

Жыл бұрын

You are so welcome!

Tonkotsu is my favorite ramen but I also really love Tsukemen when i can get it, love dipping the noodles into really tasty broth that clings

@ChefJamesMakinson

Жыл бұрын

😋

Idk if anyone has mentioned this but aromatics aren't used as the focus for ramen is the umami side and the aromatics add some complexity that takes away from the pure umami savouryness you want

Found your channel whilst watching Uncle Roger. So glad I did. You have a great way of explaining how to do things.

@ChefJamesMakinson

6 ай бұрын

Thank you so much!

I will admit being able to say "I used a Boar skull." when asked about how I made my ramen broth is pretty metal. Edit: One other thing that has always got me a bit confused is why he was popping a breaker three times while cooking the pork. I don't think that a Suve machine would pull that much power to begin with and you generally aren't using many appliances in the middle of the night so the chance of overloading the circuit multiple times is rather low.

@ChefJamesMakinson

Жыл бұрын

that's a good question. You need something pulling a lot of power, maybe it was all the cameras, lights and everything else that were plugged into the kitchen plugs and with the induction going it tripped the breaker? don't know 🤔

Hey, Chef James! I've been following your videos since you were at around 3k subscribers. Now that you have 146k subs, I'm blown away. I'm so happy for you! I love that you're respectful towards the people in the content you're reacting to. I also love how informative your videos are. Keep it up! Can't wait for the next video and more videos to come.

@ChefJamesMakinson

Жыл бұрын

Awesome! Thank you! It has been a crazy year hopefully we can keep growing! :)

Chef James, you have ruined me for other people's cooking videos. Whenever I watch any, I keep waiting for your commentary, and I'm very disappointed when it doesn't come. You always bring your calm and friendly demeanor into videos, useful tips and tricks and insightful hints on not only what didn't work, but also WHY it didn't, which is so important when one is trying to get better at cooking. I have only been watching you for a few months, but I already learned so much. Thank you!

@ChefJamesMakinson

10 ай бұрын

Sorry about that

I seem to remember another good trick for clean broth is low heat 12 hours 220 Fahrenheit should do

This was great fun as always, cheers! Also on your comment of "I think I could hire Uncle Roger in the kitchen", there's an awesome video where Joshua Weissman teaches Uncle Roger how to work in a professional kitchen. Might be worth checking out for the channel!

@ChefJamesMakinson

Жыл бұрын

I should see it!

Perfect timing to watch while I’m eating.

@isaacgame7304

Жыл бұрын

dunno how, that ramen Nick made was disgusting.

@ChefJamesMakinson

Жыл бұрын

😂

@y3106

Жыл бұрын

@@isaacgame7304 it’s like 4am for me. I think I’m too tired to feel disgust.

Learned more from this than a lot of ramen videos tbf.. also learned a lot of the time aromatics aren't used at all in the broth, in exchange for aroma oils, but that's recipe specific I guess

To get the air out of a sipbag to sous vide: Just press the bag under water till just the lid is above the water, then close it.

Duck wings are SO underrated! Not for ramen...but they're usually cheap (like chicken wings used to be...). Lots of flavour and JUST as good, if not better for Hot Wings! LOVE duck wings as hot wings...3 vs 12+... As a non-chef, I turned 2 chefs onto it...one made it on a menu at the Proof Bar at the Yorkville Hotel in Toronto for a while!

@bobd2659

Жыл бұрын

"Simple" recipe. Sous vide 4 hours with your choice of hot sauce (not for cooking time, but for infusing flavour), then deep fry for 3 - 4 minutes, or other method to crisp up the skin... I'd do a bunch at a time when they were on sale, and freeze them after the sous vide, much like what you can buy ready to eat in the grocery store, but MUCH better... Another chef turned me onto this...he went 24 hours sous vide! Fall of the bone was an understatement on those wings!

@PixelDNB-kv2mr

Жыл бұрын

Duck wings are probably twice the price as chicken wings in the UK, pound for pound ..sadly

Not only that, Nick also did Thai green Curry, Vietnam Pho, did a dumpling and Lobster roll Video with Uncle roger.

I had some ramen in Japan once that was made with a sardine broth. It blew my mind -- one of the best dishes I ever had. It was a tiny place in Golden Gai.

In Japan, all eateries that cook soup base for noodles (ramen and udon) use both pork bones and chicken bones.

Im muslim so i eat halal ramen, usually the broth is made with poultry or cow bone Its really hearty and perfect for cold rainy days No hate to Nick, but one of my pet peeve is people who "play" with their food/ingredient in a seggsual way Food for me is comfort, so someone doing foreplay with the food/ingredient legit makes me lose my appetite 😢 Another great video from chef James reacting to Uncle Roger❤😊😊

@ChefJamesMakinson

Жыл бұрын

Yeah Nick was a little cheeky in this video but overall he did a very good job except for the broth haha

Chef James' Logical criticism, and Uncle Roger comedy comments, on an actually good chef's recipe (Nick DiGiovanni ) , together they make the best educational video on Ramen. and you mentioned broth is different in different cuisines, in most Arab cuisines we put garlic, herbs, and spices, I don't know the exact ingredients but it is the usual way to cook meat, 1 to 2 hours and the broth will be tasty on its own, even tastier than the meat itself.

Informative as always. Thanks 🙏🏽

@ChefJamesMakinson

Жыл бұрын

My pleasure!

Loved the explanations

@ChefJamesMakinson

Жыл бұрын

Thank you!

My first try of this ramen broth looked a lot like Nicks despite that I cleaned the meat. But it still tasted good. I also made the mistake to cut the pork hot and it also felt apart

Keep up the good work, Chef James. God bless you.

@ChefJamesMakinson

Жыл бұрын

Thanks so much!

Congrats on the ag1 sponsor as well, I love the stuff

@ChefJamesMakinson

Жыл бұрын

Thank you!

Wooo. Sponsors are coming for Chef James. Good job. Keep it up.

shoyu is definitely my go to ramen, but with some chashu and extra fishcakes its immaculate. Tried making a simple shoyu ramen with dashi stock, but i need to try making pork bones stock.. it would probably be a pain on the backside

@ChefJamesMakinson

Жыл бұрын

yeah making everything at home can be a hassle

@chriswhinery925

Жыл бұрын

Definitely a lot of work. I've talked to people from Japan who reliably inform me that most Japanese people do not make this at home, for the vast majority of the population it's a dish they eat at restaurants only.

It's good of you to warn people about the risks of cooking with glass because the master chef finalist himself wasn't aware of it. In one of his videos he ads stock to his pot in which he is frying off some meat and and it ends up shattering. I feel like this should be basic knowledge. My dad always told me this whenever I was using a glass oven dish

@ChefJamesMakinson

Жыл бұрын

really?! they really used a pot like this on MasterChef? I hope no one was hurt, it is easy to break them

@damiaanwolters4739

Жыл бұрын

@ChefJamesMakinson no I didn't mean they used it on masterchef. But nick is a masterchef finalist so it surprised me he didn't know glass pot shatter with rapid temperature changes when it did shatter once in on of his videos

you got a new fan from Sweden! i really like your style of videos. im learning so much

@ChefJamesMakinson

Жыл бұрын

Thank you so much!! :) I have always wanted to visit Sweden!

I have already seen Uncle Roger‘s video. But it was really entertaining to watch it again with your comments on top. 😄👍🏻👍🏻👍🏻

Living out in the middle of no where (60 miles from a W word for groceries ) my wife makes noodles of all kinds, but we do use the A word to order a lot of ingredients. I pulled the nice gas stove and put in a ZLine induction. Learning curve, and a lot of new pots and pans. Package ramen is more affordable at this point.🙃

@ChefJamesMakinson

Жыл бұрын

60 miles from any grocery store?! wow! haha I grew up in the country but not that far out!

@keithdavies6771

Жыл бұрын

@@ChefJamesMakinson I can get some very basics 5 minutes away, pretty expensive for cheaper foods, ( example, a Snickers here cost about what a nice Belgian bar costs) so 60 miles when we have to stock up, and its the big city at maybe 8-10K people. They did just get a Beard Finalist restaurant, I doubt it'll last there.

@conaldeugenepeterson2147

Жыл бұрын

@@keithdavies6771 Jason Farmer has an awesome vid on making great ramen with everything from Walmart, and it’s legit.

Saludos chef y que tengas una estupenda semana , yo hago llorar a los ancestros de uncle Roger porqué siempre le pongo limón al ramen 😂

@ChefJamesMakinson

Жыл бұрын

Hola Martha! Muchas Gracias! Igualment! :)

12:40 one of those moments when you really appreciate your channel Chef. Sometimes really simple set of advice or 'rules'. I watch uncle Roger for fun mainly, you for merits in cooking. Its really good combination.

@Enthusiastic-Trainspotter-BNE

Жыл бұрын

I fully agree.

I have seen AG1 sponsoring alot of creators recently (at least the creators I watch). Not really sold on the product completely but happy that you got a sponsorship.

@ChefJamesMakinson

Жыл бұрын

Alex just did one as well, it does work pretty well.

@ummesalma8451

Жыл бұрын

@@ChefJamesMakinson I saw that. Even guga made one.

@ChefJamesMakinson

Жыл бұрын

@@ummesalma8451 really?! I guess the company is really pushing

@ummesalma8451

Жыл бұрын

@@ChefJamesMakinson probably

You're absolutely right James. You need to simmer the bone broth for a long time while skimming out the scum until the broth is clean. I add the aromatics about 1 hour before I'm done with my broth. Also it makes my stomach sick to think anybody would have ramen made from unwashed dirty meat. It is not the flavor you're looking for in a ramen broth.

@ChefJamesMakinson

Жыл бұрын

The broth can be easy to mess up but he did do pretty good especially with the noodles

@binhnham2512

Жыл бұрын

You're absolutely right about the dirty meat. Most Tonkotsu ramen Chefs will boil the bones for a few minutes at first, then drain and wash the bones and then put them back into water for the broth. Then they'll keep it at a rolling boil while making the broth. All this will make it thick, creamy, and white. They also don't put many aromatics in until the end so they don't become bitter and they use very few, to help keep that white color. Nick's broth was completely wrong for making Tonkotsu, but he could have used it to make a different style of ramen. I think he could have changed up the tare and made a decent miso ramen with that broth.

just a little language note on the Japanese words Tonkotsu, it's not broken down as Ton-kot-su like what Uncle roger put on screen there, instead it's To-n-ko-tsu (とんこつ). I think the reason why Nick pronounce Tonkotsu like Tonkatsu is because that O can be pronounce like A sometime in English, like in Cost. while in Japanese each vowels only have one pronounciation, /a/ /i/ /ɯ/ /e/ /o/.

@ChefJamesMakinson

Жыл бұрын

Interesting!

@HoshikoStarz

Жыл бұрын

It's the same vowels as English. A, i, u, e, o. It's U not W.

@FAIZAFEI

Жыл бұрын

@@HoshikoStarz phonetically speaking English vowel A E I O U are not vowels (except E), they are dithongs aka smashing two vowels together, when you say A E I O U you actually said 'ei' 'ii' 'ai' 'ou' 'yu'. Ok even when you pronounce it like how it actually should be pronounced in words(with international phonetic alphabet aka IPA) it's /a/ /e/ /i/ /o/ /u/. the U in Japanese is represented by the symbol /ɯ/ in IPA (look carefully, it's not quite a w), the reason why it has a different symbol is because it's quite a different sound. In English or Spanish, when you pronounce /u/ (like the oo in look) Your lips is rounded, while in Japanese the U is unrounded (lips relaxed) and the space between tongue and roof of the mouth and closer. Sorry if you don't understand, but I'm quite a linguistics nerds.

When I lived in Urawa, Saitama (Tokyo Metropolis area) I had this amazing tonkotsu ramen joint 2 minute walk from my place. I was there so much they knew what my order was. their recommended staple and classic tonkotsu, I cant read that well so I'm not sure what was in it, but it had the classic pork slices, nori, bamboo slices and they kept bowls of spring onions nearby for you to put on yourself. It was a godsend and ultimate comfort to go in there after coming home at like 00:00 taste the goodness

grats on the sponsorship dude, keep up the quality content :D

@ChefJamesMakinson

Жыл бұрын

Thanks, will do!

I like nagoya style ramen its also called "Taiwan ramen" its meant to be inspried by Ta-a Mi noodles

@ChefJamesMakinson

Жыл бұрын

😋

Loved the video! I'm all for home cooks taking shortcuts and making approximations of fancier, more time-consuming meals. It's certainly not always reasonable for someone to balance both a work day alongside making a meal that can take overnight prep and the like - but I do think that someone like Nick is very open to criticism given his standing and position as a known entity in the celebrity chef world. If I was making stock or broth at home, I wouldn't be massively pressed to get it exactly right or to make the perfect looking meal so long as it tasted good - but you're playing with fire when you're presenting your meal as 'the most beautiful ramen bowl I've ever seen' for what is a beloved national dish - like using sliced deli ham as substitution for guanciale in public view of the Italian people.

Kurume style Tonkotsu is my absolute favourite. Thin noodles, relatively light pork broth, spring onion and pork belly. Add in some beni shoga and eat with a side of fried rice and an extra portion of noodles, absolute heaven!

Ahhh, Chef James… I found your channel because you reacted to Chef Jean Pierre, who is one of the most amazing and entertaining chefs that I’ve ever seen, he’s been one of my most favourite channels for several years. But I actually subscribed to you because you just have such a gentle beautiful way about you that makes me want to watch. Whether you are cooking or reacting, you have complete class, and you are awesome! Cheers

@ChefJamesMakinson

Жыл бұрын

Thank you so much! I like Chef Jean Pierre too!

I'm from a place known for tonkotsu ramens. I think it looks delicious as a ramen, but authentic japanese tonkotsu ones get more simple ingredients. They have noodle, soup, char-siu and green onion, that's it.

@ChefJamesMakinson

Жыл бұрын

Interesting!

The funny thing is and out of speculation, I think Nick relied at that time his Masterchef level smarts hence why he got some of the methods to make certain dishes wrong which drew roastings from Uncle Roger. See Egg Fried Rice and Thai Green Curry video as an example. Hot take: If Nick wanted to, he'd try to "Innovate" Masterchef style making Beef Pho but since the "Uncle" title is coveted by KZreadr chefs believe it or not Nick stuck to the traditional way, from the same chef that Uncle Roger actually collaborated with in a video after Nick's Beef Pho video. I'm not hating on Nick btw, just objectively being a critic with some of his presentation and methods but a really good KZreadr chef overall.

@ChefJamesMakinson

Жыл бұрын

interesting. I like Nick and he did do pretty good but the broth did need some TLC. but yes a lot of his recipes and videos are very good!

a reaction video on top of a reaction video you really came up with the best style of content huh real original

My favorite ramen is saimin. You take a portion of the broth and the fatty part of the broth that solidified and you mix them together to create a very rich broth for the ramen. It's delicious.

i love how they make the dirty jokes and you are just disappointed lol

It's fookin' raw!

I had black garlic ramen in berlin it was good seeing it was my first actual ramen not made from store bought pods its the best I had as its the only one XD

If it weren't for these videos, one would say uncle Roger simply hating cooks for making dishes their own way. But it turns out there's a science behind cooking, recipes are such for a reason, and somebody needs to explain it. Cooking is so underrated. Awesome job James!

@ChefJamesMakinson

Ай бұрын

Thank you!

Ohhh I love Fukuoka/Kyushu style, Hakata ramen, with bari-kata (extra hard) thin noodles. It's tonkotsu style and absolutely delightful. I also have a special place in my heart for Yokohama ie-kei (house-style) ramen, their noodles are a tad thicker but that ramen (I get mine with extra quail eggs) are so good good, but I gotta be careful and get that only once every two weeks. But man, this is the greatest thing I have as someone living in Tokyo, I can go my entire life eating at different ramen places with so many different styles and its just fascinating. For those curious, much like the US having multiple pizza styles, burger styles, and hot dog styles which differ from city to city, state to state, Japan has a lottttt of different ramens city to city, prefecture by prefecture. Tokyo is symbolic of the soy sauce based ramen with bamboo shoot, seaweed, and egg noodles, Sapporo City in Hokkaido is infamous for their miso based ramen with butter and corn, Yokohama has their aforementioned ie-kei but for the large China town community there, famous for introducing us to Ramen, their spicy sesame based tan men or tantan men is famous too. Fukuoka and the southern most Kyushu region has the Hakata style with thin noodles, which is always fun because you're meant to eat fast and order more and more noodles (which are usually free (kae-tama)). But I also will have a special place in my heart for Hakodate salt flavored ramen that comes with a clam based broth. There's so many different styles that would take me ages to list but I hope this helps ahaha.

fun fact: people in poland put the veggies only like 2 hours before the broth (mostly for clear chicken soup polish people love) for the veggies not to get too soggy. if they're cooked well but not falling apart they make amazing vegetable/mayonaisse salad which is a staple on table/holiday tables. it looks awful but tastes amazing!

Lets go new chef James video!!! ❤

@ChefJamesMakinson

Жыл бұрын

yep!

The noodle, you can boil the instant noodle or any kind of pasta with a dash of sodium bicarbonate to make the noodle/pasta similar to the real ramen noodle. It's a well known Chinese hack.

time for eggs does depend on elevation. in Denver for instance water boils at 205 degrees F rather than 212 F at sea level. its not a lot but there is some variance especially with hardboiled eggs.

Ngl i love uncle nick with uncle roger Rivalry 😤😍 ive watch it all haha

I grew up on Okinawa so I prefer soki soba which is, in reality, a ramen. Okinawa soba is a thin alkaline noodle with only wheat flour so it’s not a soba at all. The broth is a pork/dashi hybrid. The best part is the soki, which is a pork spare rib cooked with awamori and Okinawa black sugar.

Quite entertaining, dear Chef James!

Was at Japan at a raman shop it was amazing and it had a shrimp tempura.

OMG it is so true; i once bought a stove from an asian family and they could only talk about how great the stove was. They claimed to have never used to oven. The first time i used the oven the smoke detector went off! Apparently they owned the appliance for 5 years, and when i went to use the oven, the styrofoam that was placed for shipping was still in tact!😮

I love bone soup I'm making something similar to tonkotsu Ramen but I'm using any beef bones I can find in store to make the broth.