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/ck/ - Food & Cooking

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5591996 No.5591996[DELETED]  [Reply] [Original]

http://youtu.be/Uu5zGHjRaMo

This is the most amazing piece of cooking i have ever seen.

Post MAD SKILLZ.

>> No.5592004

Could have sworn that was a 40-50 year old white woman until he talked.

>> No.5592005

wowee

>> No.5592010

>>5591996
Whats that brown stuff he (she?) pours on at the end?

>> No.5592012

>>5592010
poop

>> No.5592013

>>5591996
Japan really likes their soggy rice.

>> No.5592015

>>5592012
wowee

>> No.5592018

>>5592010
sauce of some kind, possibly a thickened dashi or soy sauce

>> No.5592021

https://www.youtube.com/watch?v=xAawGfEhzf4
I've never seen anything so stupefying

>> No.5592025
File: 679 KB, 200x199, bundyapprovals.gif [View same] [iqdb] [saucenao] [google]
5592025

i have no clue what the shit that is but i want it.
>dem eggs
it looks like a high class loco moco minus the burger

>> No.5592027

http://youtu.be/WHmyAoY-HrA

>> No.5592028

>>5591996
are you cereal with all that?

>> No.5592033

>>5592027
Go to 4:30

>> No.5592053

The chef has a youtube channel https://www.youtube.com/user/motokchi/videos
I tried to make the omelette and go TON TON TON but I failed.
I tried to go to that restaurant but I couldn't find it.
I'm just not cut out for omurice.

>> No.5592056
File: 999 KB, 350x197, brainsnap.gif [View same] [iqdb] [saucenao] [google]
5592056

>>5591996
>Laverne and Shirley theme mix playing in the background

>> No.5592067

>>5592010
it's a demi-glace

>> No.5592094

>>5591996
>disgustingly uncooked on the inside

>> No.5592109

>>5591996
How he gots white people hair?

>> No.5592110

>>5592027
He didn't debone it.

>> No.5592115

>>5591996
Hayashi rice, not omu rice.
Fucking pig foreigner trash

>> No.5592131

>>5592025
It's omurice.

>> No.5592136
File: 16 KB, 267x181, 1402798792481.jpg [View same] [iqdb] [saucenao] [google]
5592136

https://www.youtube.com/watch?v=CUYK2bNCxxo

>tfw will never be able to work eggs so effortlessly

>> No.5592144

>>5592109
Could be half-born or has a perm.

>> No.5592246

>>5592136
i'm starting to think i'm retarded with eggs

>> No.5592255

>>5591996

Its in japanese.. But he seems to show the technique and explain it slowly in This video.

Might have to give this a try.

I LOVE me some moco loko and this seems right up my alley.

https://m.youtube.com/watch?v=C0rkemfZdkI

>> No.5592277

>>5592136
You can dude, just takes practice!

>> No.5592346

https://www.youtube.com/watch?v=PmFKq3T-RfU

dat egg loaf

>> No.5592788

>>5592255
>Haaaiiiiiiii!

>> No.5592803

>>5592346
so THAT'S how they get the eggs inside sushi.
And here I am struggling not to burn scrambled eggs ;_;

>> No.5592819

>>5592136
Start with ramsay eggs, and you'll get a sense of why they are doing what they are doing once you've made good ramsay eggs ten times or so.

http://www.youtube.com/watch?v=PUP7U5vTMM0

>> No.5592861

>>5592819
No. They're not doing what Ramsay is doing at all. It's at a medium high heat and a lot of hot oil. They're making a French omelette where they seal the seam in the pan. If anything, watch Jacques Pepin make an omelette.

https://www.youtube.com/watch?v=57afEWn-QDg#t=206

>> No.5592870

>>5592010
Demi-glace

>> No.5592877

All these jap dicksucking just because some nip made an egg dish well.

It's fucking fried rice with egg you fucking weebs. Take off the yellow-tinted glasses.

>> No.5592879

>>5591996
I would but my camera is currently broken and my phone wouldn't sufficiently show the beauty that is my cooking.

>> No.5592880

>>5592004
Me too.
Guess Foreigner gave up music and started cooking.

>> No.5592892

>>5591996
>greasiest fried rice this side on nanking
>topped with half cooked scrambled eggs

BARFFFFFFFFF

>> No.5592906
File: 203 KB, 1000x800, 1404721498438.jpg [View same] [iqdb] [saucenao] [google]
5592906

>>5592346
excuse me but what the fuck is happening here

>> No.5592928

>>5592861
interesting that you posted this—the first thought that came to mind when watching OP's video was jacques pepin's omelettes.

>> No.5593115

https://www.youtube.com/watch?v=ryHp3kvhoXw
youll never see a cake the same way

>> No.5593143
File: 250 KB, 2048x1536, tomagoyaki.jpg [View same] [iqdb] [saucenao] [google]
5593143

>>5592346
Tamgoyaki
I make this all the time. It's freakin delicious!
I don't have a square pan ;_;

>> No.5593190

>>5593115
While I admire the skill involved, that video was boring as shit

>> No.5593195

>>5593143
you also overcook it and...add ham?

>> No.5593250

>>5592094
I would hate to have your eggs.

>> No.5593300

>>5593195
I know, goddamn electric stove.

>> No.5593308

>>5591996
The look on his face at first.
"you're lucky they pay me enough to cook for you loud plebs"

>> No.5593348

>>5593190
Have you seen this one yeT?
https://www.youtube.com/watch?v=Qe8Iki8V6NE

>> No.5593364

>>5592861
damn. i need to try this.

>> No.5593372

>>5592136
is that for one person?

>> No.5593656

Goddamn I wish I could cook nice things, but my apartment has a shitty 20 year old electric stove.

>> No.5593994
File: 126 KB, 427x448, 1335511617180.jpg [View same] [iqdb] [saucenao] [google]
5593994

https://www.youtube.com/watch?v=NTIcJ_tdEJM

one of my favorite egg-related, nippon-related cooking videos

It's not even really that complicated, but dat music and dat pan

>> No.5594014

>>5592027
that's shit-tier slanteye "cookink"
here, git yerself learned
http://www.youtube.com/watch?v=kAekQ5fzfGM

>> No.5594041

>>5592861
>No. They're not doing what Ramsay is doing at all.

My point is that instead of cooking eggs until they are rubber you are making a thin cooked layer that contains a liquid layer so that it's more like a custard than a fully cooked uniform mass. That is exactly what Ramsay is doing, and it's what these guys are doing in the center.

But that Jacques Pepin omelette is sweet!

>> No.5594050

gonna make our dreams come truuuuue

DOIN IT OUR WAY

>> No.5595863

>>5594014
Holy jesus.

I want to try this deboning of a chicken...

>> No.5595874

>>5595863
I did it two or three times
did the first one stuffed with feta and spinach
second was mushrooms, much better
third one i basted, rolled, tied up and put inna oven. not my brightest idea ever
the "lollipops" are fun, in a grisly way

>> No.5595886
File: 71 KB, 500x333, angry monkey.jpg [View same] [iqdb] [saucenao] [google]
5595886

>>5591996
>doesn't say what the fuck it is
>tosses out a Youtube video like a monkey fling shit at the zoo

First time on the Internet?

>> No.5595896
File: 14 KB, 241x210, 1393156449823.jpg [View same] [iqdb] [saucenao] [google]
5595896

>American style omelette

http://www.youtube.com/watch?v=27BigIWxMMw

>> No.5595898

>>5595896
> dat lithp

>> No.5595901

>>5592144
He looks like he made it out of his mama alright.

>> No.5595915

>>5594041

>you are making a thin cooked layer that contains a liquid layer so that it's more like a custard than a fully cooked uniform mass. That is exactly what Ramsay is doing

...no it isn't.

>> No.5595932

>>5591996
The rice looks very nice, but the eggs would certainly make me gag.

>> No.5595944
File: 163 KB, 479x358, 1392428583675.png [View same] [iqdb] [saucenao] [google]
5595944

>>5592013
>soggy
>>5592094
>uncooked on the inside
>>5592892
>greasiest fried rice

>> No.5595946

>>5595944
>muh culture

>> No.5595956

>>5593143
I don't have a square pan too, but eh tamagoyaki is doable without it.

>> No.5595959
File: 23 KB, 446x362, 1345905478803.jpg [View same] [iqdb] [saucenao] [google]
5595959

>>5591996
i tried making this omlette right now with the guys tutorial. you can guess what happened

>> No.5595969

>>5595959
Post pics. I want to see, anon.

>> No.5595980

>>5595959
It just takes practice anon. Keep at it and you too can make perfect pouch omelets.

>> No.5595998

>>5595959
You might as well just kill yourself. When I did my first omelette, it came out just like in Pepin's vid.

>> No.5596006

>>5595959
Failing is important in cooking

Sometimes with complicated recipes, I first try it on my own and with "my own way," which usually means ignoring recipe instructions and failing horribly.
But by failing, you better realize the most important parts of the recipe to follow and why you must do these things. So the second time you cook it, it will come out rather excellent.

All good chefs broke dozens of eggs and have their arms and hands covered in scars.

>> No.5596007

>>5595959

did you have the right pan for it? gas hob?

>> No.5596011

>japan

closed the tab as soon as i saw it. fucking weebs

>> No.5596013

>>5596011
>Big long green text ending in "Do you even know where you are?".

>> No.5596015

>>5596013
The United States of America, bitch.

>> No.5596018

>>5592346

>all that oil

Wouldn't it just taste like an oil soaked egg sponge?

>> No.5596022
File: 78 KB, 427x1024, burger-lass.jpg [View same] [iqdb] [saucenao] [google]
5596022

>>5596015
Sugoi~!

>> No.5596031

>>5595896

fucking salsa

>> No.5596067

when he cuts open the omelet it looks uncooked to me, it's all runny and shit. i've never seen that before.

>> No.5596085

thats disgusting. would not eat.

>> No.5596120

>>5596067

it's a pretty conventional level of doneness for a french style omelette. it is just barely cooked. might wanna try it some time.

>> No.5596127

>>5596067
>>5596120
I would guess that the heat of the sauce he pours over it would also finish cooking the runny part.

>> No.5596232

>>5591996
i want to try and make this , doesn't look too hard .

https://www.youtube.com/watch?v=D2fLfPf9Oz0

>> No.5596270

>>5595896
>putting eggs in a cold pan
>overcooked to fuck

>> No.5596296

>>5592877
this. Either none of you can cook or you're just weebo fags that lap up any old spunk

>> No.5596316

>>5596120
Well it isn't is it. As someone that has completed cordon bleu training in France, I can assure you that I have never seen anything as rank as OP's vid. Dem-glace over that greasy mess? No thanks..

>> No.5596326

>>5591996
Do we really need multiple weeaboo food threads?

>> No.5596328

>>5591996

>Eggs on rice

Good god no wonder their civilization was and is so behind the west.

>> No.5596342

that recipe is a fucking piece of shit.

but his technical performance was first rate.

>> No.5596359

>>5592027
I couldn't do much better, but that is shit-tier butchery.

>> No.5596572

>>5596326
How is this a weab thread? Its a cooking skills thread. I wouldnt expect your fappy meal munchin ass to understand.

>> No.5596608

>>5591996
>yet another weaboo cooking video

>> No.5596642

>>5596316

if these are the words of a cordon bleu trained person, I am not particularly impressed with le cordon bleu.

didnt say anything about the demi glace. just that french style omelettes often have liquid innards.

>> No.5596672

>>5592346
Solid skill, but what the fuck is taking place here? I kept waiting to be impressed, but it's just a giant hunk of eggs that doesn't look to be particularly appealing.

Also, what object is the cook using to spread the oil on the pan? Is is cloth?

>> No.5596680

>>5596328
What the fuck is wrong with eggs on rice

>> No.5597024

http://youtu.be/a-GFimGcYJw?t=52s

Guess it really is time to weeb it up.

>> No.5597091
File: 13 KB, 240x320, 1360943140722.jpg [View same] [iqdb] [saucenao] [google]
5597091

Its a pretty good looking French Omelette, but Japanese demi-glace is usually made with ketchup.

>> No.5597103
File: 25 KB, 526x526, 1304271990414.jpg [View same] [iqdb] [saucenao] [google]
5597103

>>5591996
>Please don't cut it open
>I can't take it
>Don't
>Please
>Oh shit
>He's doing it
>Fuck
>Fuck
>Fuck

>> No.5597110

>>5597103
I felt the same way. It killed me to watch. As soon as it started to pour open my dread turned into fascination and disgust. Then he ruined the whole thing with the sauce. The entire video was something akin to sex with a hot stripper only to see her vagina is fangorious.

>> No.5597117
File: 51 KB, 960x643, tamagoyaki-11[1].jpg [View same] [iqdb] [saucenao] [google]
5597117

>>5596672
I think it's tamagoyaki, which is japanese for rolled egg, i suppose. That oil spreader thing could be cotton or a bunched up paper towel.

>> No.5597131

>>5597110
>fangorious
good one

>> No.5597135

>>5596007
electric, used a pan similar to OP
>>5595969
too late. just imagine a regular pile of scrambled eggs, only covered up with spinach to cover the shame

>> No.5597139

>>5591996
>ruined it with that sauce at the end

>> No.5597163

>>5596672
>but it's just a giant hunk of eggs that doesn't look to be particularly appealing.
When it's an individual amount, I usually see chefs add eel or something..A big thing like that will probably just be used by the restaurant in small quantities at a time for various dishes.

>> No.5597171

>>5591996
It looks gross and undercooked though.

>> No.5597176

>>5597135
Electric stoves are garbage, anon. I wish I had gas.

>> No.5597180

>>5597171

this.

>> No.5597198

/ck/ goin crazy for eggs these days

>> No.5597215

>>5597171
not this

>> No.5597265

>>5596680
it's really gross

>> No.5597294
File: 219 KB, 1039x656, HappyBaker.jpg [View same] [iqdb] [saucenao] [google]
5597294

>>5591996
Obligatory Happy Baker
http://www.youtube.com/watch?v=iUuKstAWof4

>> No.5597700

>>5596672
The curd is thin with lots and lot of layers. It is much more than just a huge hunk of eggs. The texture is like nothing youve ever experienced.

>> No.5597749
File: 10 KB, 300x229, fourlights-300x229.jpg [View same] [iqdb] [saucenao] [google]
5597749

>>5597700

There are five layers.

Here's a video of the nice lady from Cooking with Dog making more layers.

https://www.youtube.com/watch?v=7PrwJxZfBH8

>> No.5597767

>>5597749
Depends on which video in thread you are talking about, there are plenty of videos of different techniques. Many of them have five layers before the second or third addition of egg and a good number of videos posted have 4 or 5 addititions on egg...

>> No.5597774

I love the 5 year olds in this thread complaining about runny eggs... Its called "perfectly cooked" idiots. Get out of the basement and give it a shot some time instead of just refusing to try anything different from the overhard eggs yo momma was shittin out.

>> No.5597784

>>5597767

I was just referring to the video to which you were referring. It was not particularly layerful.

Presumably more layers means more skill and higher quality. But there must be a limit! If the layers are too thin, the omelette as a whole can't possibly maintain enough lift and moisture. Get on this, tamagoyaki scientists!

>> No.5597789

>>5597749
This is what it's like being a perfectionist:
there is no way I could enjoy that tamagoyaki
>brown crust
Why didn't she turn the heat down?
or at least work faster?
I had to make a beautiful bright yellow omelette
with a custard center just to calm the rage.

>> No.5597791

>>5591996
>Sugoiiiii

>> No.5597793

>>5597198
They are cheap and delicious.

>> No.5597828

>>5597774
There are two styles of omelette. Country, which is what most people have had. This is the type which most mom's and dads make. The outside is a bit brown and the inside are firm. The other type is french, which is a bit runny and I would only do with farm fresh eggs. But both are legit ways to make omelets.

>> No.5597875

>>5597828

>i have watched the jacques pepin video and internalised it fully

>> No.5597913

>mad cooking skills

Obligatory: https://www.youtube.com/watch?v=xjQDCrNdsVU

>> No.5597934

>>5597875
But that is just a known thing with cooks. there isn't just ONE way to cook an omelette.

>> No.5597945

>>5597934

no, apparently there are two!

>> No.5598119

>>5593190
Agreed, the cake is beautiful but the editing leaves quite a lot to be desired.

>> No.5598137
File: 28 KB, 366x338, Batman really fucking loves oatmeal.jpg [View same] [iqdb] [saucenao] [google]
5598137

>>5597913
>"shhh"

>> No.5598153

>>5595896
>four times as much pam as needed
>dat underbeaten egg
>cold pan
>5x too much filling
>dry as fuck
>heathen-style semi-circular fold
>twice as much salsa as eggs

This was painful to watch.

>> No.5598155

>>5597913
how the fuck does he afford all this bullshit

>> No.5598163

>>5598155
>3.5mil subs

>> No.5598267

>>5597024
Japanese Harpo looks like a sexual predator.

>> No.5598269

>all these pussies that don't like their scrambled eggs/omelets wet

>> No.5598272

>>5595896
>adding milk to his omelette

NO YOU FOOL! It won't emulsify and when the eggs cook and curd they'll squeeze out the MILK!

>> No.5598284

>>5597024
Wouldn't call Tampopo weeb. It's one of the great classic films in ANY language. And perhaps the greatest food movie this side of Babette's Feast.

>> No.5598335

>>5598269
It just feels too much like snot and vomit, the texture's unedible for me.

>> No.5598350

Lord Almighty, please stop me from making this at 1 AM.
https://www.youtube.com/watch?v=2rGPnRWRr7E
I'm a sucker for dishes with loads of cheese and I need to mix up my pasta dishes.

>> No.5598368

>>5592025

>loco moco

Fuck yeah, that's what it always reminds me of; love them both.

It's actually a higher end omurice, topped with demi instead of ketchup.

>> No.5598378

>>5592094

It would have kept carry-over cooking, even if he hadn't slathered it in hot demi glace.

>implying it was undercooked to begin with

>> No.5598382

>>5598368
And I will say, demiglace makes it an entirely different dish. I think omurice is OK with a small amount of ketchup, but it really is the worst condiment imaginable. But a proper brown sauce (or even some of the other variations, like curry omurice) makes it feel like I'm eating real food, and not some kind of cutesy anime prop.

>> No.5598405

>>5593143

Same here.

I made it for the first time following cooking with dog and it came out fucking great in my 10" non-stick skillet.

Sure it wasn't all perfectly square (seeing as how I couldn't shape it that way at the end), but it turned out to be so much easier than I imagined, and I made it almost every day for like two months (I know what I'm having tomorrow morning).

Also, your pic looks both underbeaten and overcooked.

>> No.5598433

>>5598382
Actually, it's not. We think of ketchup as being "gross and processed" because we don't appreciate anything produced by the USA, but ketchup actually has a salty, pleasant tang with a sweet finish and a high level of glutamate. It's a complex flavor. There is no reason to disrespect it.

>> No.5598435

>>5598433
It's liquid candy in a bottle. Will you start praising the nuanced delicateness of Lucky Charms next?

>> No.5598450

>>5594014

This is one of my favorite Pépin videos, and I love it more every time I watch it.

It's as though he's filming for clueless house-wives in the early 90's, but everything he does is so advanced and effortless you can't help but revel in the frustration that segment must have inflicted.

>my favorite part is that he didn't take out the wish-bone in one piece

>> No.5598456

>>5597294

He makes me want to work at a bakery.

>> No.5598459

>>5596007

>closed the tab as soon as i saw it
>managed a reply

>> No.5598460

>>5593348

Holy FUCK dat cake doe..

>> No.5598462

>>5598459

>meant to reply to

>>5596011

>> No.5598465

>>5598153
Whats wrong with american fold?
Its different, sure, but its not really a wrong way to do it, especially if you are going for an overflowing omelet.

>> No.5598475

>>5598435
>It's sweet, candy is sweet. It's candy.
No. It has glutamic acid from the tomatoes, bitterness from the onion powder, a bright acid tang that hits the back of your throat perfectly and a sweet finish. It's complex and interesting.

Actually a great deal of candy is complex and interesting too. Why are you disrespecting candy?

>> No.5598530

>>5595896
>Comments are disabled for this video.

Gee.

>> No.5598595

>>5593115
Amazing. Kill all fondant abusers

>> No.5598637

>>5595896
>doesn't cook with butter because it's not healthy
>all that fucking cheese

Fucking Americans, jesus...

>> No.5598656

>>5597789

You claim to be a perfectionist, yet your grammar is imperfect. Someone has a high opinion of himself

>> No.5598669

>>5598475
No, it's loaded with sugar. Sweet don't enter into it, except to indicate that, hey, this shit might be loaded with sugar. And guess what? It is! Holy handbagging son of a laundry deacon!

I don't even care if you like ketchup. But you can't deny that it is what it is. No one's judging you for it. But you're living in a land of make-believe if you pretend it's anything else.

Also you sound like you suck a lot of cock. Talking about the sweet finish at the back of your throat so much.

>> No.5598678

>>5592067
There's no fucking way that was demi.

>> No.5598691

https://youtube.com/watch?v=3l7znNHJhsE

>> No.5598710

>>5598678

why

>> No.5598713

>>5598656
There's no such thing as a perfectionist except maybe a master craftsman or some such. Basically they are just people who hate things going wrong or don't want to be happy with good things when they know an exceptional thing is in sight.

>> No.5598733
File: 2 KB, 123x125, 1404844485132s.jpg [View same] [iqdb] [saucenao] [google]
5598733

>>5598350
so the butter turned out to be cheese... also, what was the ingredient at 9:05 (looks like sesame seeds)?

>> No.5598737

>>5598710
Because the whole dish would taste like demi.
The eggs and rice would taste of nothing but demi.
It's too much sauce.
It has to be something else.
NO?

>> No.5598740

>>5598737
You don't know for sure, maybe the Japs like saturating their comfort food in salty meat juice.

>> No.5598741

>>5598737

i dunno i reckon i would be pretty happy with that tbh it looks like something you could get a craving for

>> No.5598742

>>5598733
Chicken bouillon I think

>> No.5598745

>>5598740
>>5598741
Sure, but beef is super expensive there and I doubt that they'd be that heavy handed with it.
That's a shit ton of sauce.

>> No.5598748

>>5598745
I believe you.

>> No.5598757

>>5598691
I'm not usually one to complain about elaborate food, but who the fuck spends 19 hours making a par-fried fish that is finished off over a grill?

>> No.5598766

>>5598757

he only fries one side of it briefly to crisp up the skin-side scale crumb thing. much of the recipe is time consuming because he's going for a very particular effect.

>> No.5598780

>>5598742
thanks, that makes a lot of sense

>> No.5598786

>>5592053

>Last upload was 10 months ago

:(

>> No.5598818

>>5598335
Beat your eggs better. The reason it is like snot is because your whites aren't beaten into the yolk well enough.

>> No.5598822

>>5598450
Wish bone was already broken. He said its often like that because they break it when getting the chicken ready at the butcher.

>> No.5598833

Is Japan the most /ck/ country? At this point it's looking better than France.

>> No.5598851

>>5598833
Italy was, is and always will be the most /ck/ country.

Although the Japanese truly are the seafood masters, beyond par.

>> No.5598856

>>5591996
i stumbled upon the exact same video the other day, wow. i tried it one time. i failed in everyway possible

>> No.5598860

>>5598851

Its a shame that italians are shit people in every other regard

>> No.5599089

>>5598272
It was an awful omellete but what you just said was wrong as fuck. A tap of milk id great in eggs, pleb.

>> No.5599092

>>5598860
Nigger every kind of people are shit if you don't separate chaff from wheat. Can you honestly tell me that most people from Britland or America or Aus or Germany or China aren't mostly shit?

>> No.5599096

>>5599092

Most people from england/america/australia/germany aren't shit.

Italian people and chinese people are big on "family is everything fuck the rest" so they are more likely to be shit.

>> No.5599201

>>5598465
I find the seam ugly.

>> No.5599208

>>5598833
>>5598851

With all the corporate preprepped, frozen, and chain fast food that shows up on /ck, id say america is by far the most /ck country because the mods allow this to just be a bored for chipotle and kfc gorilla marketing.

We need more technical threads like this one... If we do it often enough we might chase off the "runny eggs are icky" crowd. Though unlikely since they have no place better to be than i. Their parents basements on ck...

>> No.5599253

>>5599201
Forgot to take off breadthread name

>> No.5599354

>>5596031
>randomly slaps salsa in it

i burst into treats

>> No.5599725

>>5591996
Those eggs are undercooked as fuck, I bet they died of egg poisoning.

>> No.5599737

>>5599725
Trollshitpostersplsgo.

>> No.5600158

>>5599725

>tfw hate eggs that are even slightly runny
>watch OPs video
>cringe

>> No.5600192
File: 75 KB, 502x664, 1312003605959.jpg [View same] [iqdb] [saucenao] [google]
5600192

>>5599725
guess all those raw eggs I ate several years ago are about to kill me, any day huh?

I've even ate raw egg from a free range chicken, no longer than 5hrs fresh.

>> No.5600780

>>5600192
Was the taste any better?

>> No.5600792

>>5591996
Good food, disgusting plating.

>> No.5600908

>>5595896
>dat music
and at least that omelet is better than all this weeb shit

>> No.5601005

>>5597875
This made me laugh hard for some reason

>> No.5601032

>>5598269
>these pussies don't eat the shell

>> No.5601034

>>5599208
Japan fucking loves fast food, and don't delude yourself in thinking they don't love their corporate chain shitty food.

711 is a Japanese company, and Japanese 711s are full of completely unhealthy crap.

>> No.5601037

>>5601005
I enjoyed it too. It was the embodiment of my thoughts after reading the post he was responding to. That previous post was so fucking spurger...

>> No.5601056

>>5598737
It's demi. The same chef says so in another video of the same omlette

>> No.5601069

>>5598691
19 hours later and i'd still throw it in the garbage

>> No.5601080

>>5600780
Yes, the less you cook an egg, the better it tastes!

>> No.5601090

>>5601080
I know we like to be smarmy around here, but I actually want to know how freshness affects the egg's flavor.

>> No.5601182

>>5591996
That Japanese man has god tier hair.

>> No.5601407

>>5596672

it's this sweetened egg stuff that you serve in small slices. Comes on some sushi.

>> No.5601454

>>5596316
Liar. You're no french trained cook if you cant manage to do a basic fucking omelette baveuse.

>> No.5601560

>>5594014

That magnificent French bastard.

>> No.5601596
File: 44 KB, 264x281, austin_powers2_15_lune.jpg [View same] [iqdb] [saucenao] [google]
5601596

>>5591996
what the bananas

>> No.5601956

>>5592861

Using a fork on a non stick pan?

What an uncultured disgusting French cunt.

>inb4 he's a legend

If he's a legend he should fucking know better. End of story. Absolutely disgusting.

>> No.5602133
File: 46 KB, 296x369, 1404962670807.png [View same] [iqdb] [saucenao] [google]
5602133

>tfw Pepin is now senile and cannot cook another omelette to save his life

https://www.youtube.com/watch?v=VxSQBaknmqo

>> No.5602175

>>5602133

that's basically the same as the 'country-style' one he makes in that famous vid.

>> No.5603404

>>5602133
:(

Julia was depressing to watch at the end as well.

Fuck you for posting that depressing shit.

>> No.5603708

>>5591996
>cutting it open

Why the fuck would they serve it this way? Absolutely ruins the fun of it.

>> No.5603715

https://www.youtube.com/watch?v=WTf5EgVY5uU

>mfw when that garlic mincing technique

>> No.5603731

>>5603715
I use a chinese kitchen knife quite often and it makes mincing ginger a breeze.

https://www.youtube.com/watch?v=0kB_Gl_8v-4#t=54

>> No.5603779
File: 1.10 MB, 280x280, y4uVMU6.gif [View same] [iqdb] [saucenao] [google]
5603779

>>5603708
I agree anon, I was enjoying the video, the presentation, then what?!?!

>Omelette is cut open like the scene from Star Wars where Han Solo cuts open the Tautaun >Disgusting placenta slithering out over the plate.

>Quick cover that shit up with gravy!

Fuck.

http://youtu.be/CXmp1hLK0tY?t=1m18s

>> No.5603823

>>5601956
It's not teflon you idiot.

>from igayour

>> No.5603826

>>5592136
Was okay until he went Nickelodeon all over it

>> No.5603831

>>5603823
Nice assumption, he didn't say it was teflon you fuck, go back to grade school and learn to read

>> No.5603845
File: 54 KB, 700x800, peter_watson.jpg [View same] [iqdb] [saucenao] [google]
5603845

>>5603826
>read your comment before watching the video
>"wtf does he mean??"
>instant understanding
>mfw

>> No.5603854

>>5603831
What's the problem with using a fork, then? It's likely an anodized pan, which won't scratch like Teflon and won't provide the cancers.

>> No.5603914

>>5603854
I don't know, I was just being an asshole, sorry
*tips toque*

>> No.5604374
File: 131 KB, 921x1059, Untitled.jpg [View same] [iqdb] [saucenao] [google]
5604374

>>5602175
>"basically the same"
>pieces stuck to pan
>getting ripped apart
>burnt around edges like dog shit
>eating with his hands and spilling the pieces on himself

Pepin was never the same...

>> No.5606267

>>5592027
>>5596359
https://www.youtube.com/watch?v=kAekQ5fzfGM

>> No.5606312

>>5600908
>that omelet is better than all this weeb shit
>overcooked
>salsa
Please be joking

>> No.5606330

>>5597265
that's just you

>> No.5606332

>>5597749
>Cooking with Dog
God, I love Cooking with Dog.

Also,
>this thread is still alive

>> No.5606336

>>5597789
It's not being a perfectionist. It's called being you guessed it

>> No.5606337

>>5597913
God, I can't stand watching this.

>> No.5606352

>>5603826
>until he went Nickelodeon all over it
what

>> No.5606359

>>5606337
but lol is so random

>> No.5606367

>>5606352
Think he means like how people get Slimed on Nickelodeon is similar to how he put on the sauce? Lel

>> No.5606900
File: 425 KB, 1957x724, first attempt.jpg [View same] [iqdb] [saucenao] [google]
5606900

Goddamn it broke when I tried to fold it in half and then I couldn't get the other lip to curl over by flipping the pan so it started to overcook.

Oh well its still tastier than most omelettes I've made.

>> No.5608554

>>5606900
lel keep practicing and it'll get prettier, and try a wetter/slimier style as well. It's like eating a rarer steak.

>> No.5608600

dont forget just a little water is the key to the lightest fluffiest omelette you'll ever have

>> No.5608624

>>5608600
Or milk.

>> No.5608667

>>5595896
i turned it off after that usage of PAM fuckkk

>> No.5609570

>>5603826
This made me laugh and I don't even know why I'm in this thread.

>> No.5609601

>>5606359
It's not even funny

>> No.5609746

>>5597913

I saw a video of him opening a can of coke years ago and it made me laugh, but none of his other videos have, especially now its pandering to youtube plebs who want "lol he smash egg and go shhh"

https://www.youtube.com/watch?v=Nk4mrqjw-lY

>> No.5609751

>>5597875

>pepinfags getting BTFO

>> No.5609831

>>5592861
>salting eggs before they were cooked
enjoy your broken down eggs faggot

>> No.5609834

>>5609831

you can see in the video that they didn't break down. it's right fucking there.

>> No.5609912

https://www.youtube.com/watch?v=bD-EznoOcb0

>No Rojak

>> No.5610069

>>5609912
my girlfriend broke up with me literally 5 minutes ago and this made me smile. what a guy

>> No.5610130

>>5597294
Being a baker looks like such an insane amount of work.

>> No.5610140

>>5609912
Rojak man seems like a solid human being, long live Rojak man

>> No.5610148

>>5591996

that video made me miss japan...

>> No.5610226

>>5592819
those eggs look terrible

>> No.5610264

>>5598269
wet doesn't mean raw, dipshit
perfect scrambled eggs are not liquidy. they are solid curds (if just barely)

i would scramble some up for /ck/ but i fried my last two this morning for breakfast

>> No.5610286

>>5604374
did he stroke out of something

>> No.5610291

>>5609912
dat red shirt qt doe

>> No.5610293
File: 29 KB, 191x271, high impact sexual violence.jpg [View same] [iqdb] [saucenao] [google]
5610293

>mfw he cuts the omelette

>> No.5611012

>>5597294
>tfw I will never be this happy

>> No.5611100

>>5610226
you should try making them. Seriously. At worse you risk three (or two) wasted eggs, at best you gonna have a delicious eggonade. Shit is tasty, give the hype a go.

>> No.5611189

>>5594014

Deboning a turkey.

http://youtu.be/GDuAAujS9wg

Btw guys... If you want to see some wild shit.. Check out all the idots out there that have no clue how to debone a turkey.

What a mess they make... The one i posted here seems to talk like he knows ehat hes doing... But he really seems to shruggle with it.

This guy does a little better.. Even debones the legs... Which if you remebr your drumstick anatomy is a bitch. 9 ligaments. Fuck that.

http://youtu.be/Vg_mCHqxqSo

I soooo want to do this next thanksgiving though...

I have decided i will try my hand at this at least one time between now and turkeyday.

>> No.5611211

>>5611100
i will
or i would, but tonight i wasted 18 eggs trying to make pepins french omelette

and failed terribly

still tasted good though

>> No.5611235

Someone make a webm of it and the others yet?

>> No.5611285
File: 7 KB, 645x773, feel.png [View same] [iqdb] [saucenao] [google]
5611285

>>5611211
damn is it so difficult? I've always wanted to try them but I always forget and just make scrambled eggs a lá Ramsay. These chefs make everything look so easy for fucks sake and in reality it is not easy at all and I fuck it up almost every time. I guess we need to stay strong and keep on trying and eventually we'll all reach the point where women will start jumping on our dicks because of our mad cooking skillz. Good luck to you friend, wish me the same.

>> No.5611293

>>5609834
>I have never heard of editing

>> No.5611327

>>5611012
https://www.youtube.com/watch?v=4VBY7CpDr1A

>> No.5611332

Fuck... Be thankful you are not a fish in China..

http://youtu.be/UoX4-Xh1m20

>> No.5611348

https://www.youtube.com/watch?v=olTuSpJTL2g

>> No.5611394

As stinky as this girl looks... I want to be inside of that.

http://youtu.be/1UPSA_-XMDs

>> No.5611396

What is this guy cooking so quickly? Some kind of chinese cookie?

http://youtu.be/ExTZDGwsB_c

>> No.5611399

This might be the craziest thing ive seen... Shes juggling batter...

http://youtu.be/SGyi04HTsxA

>> No.5611411

>>5591996
http://www.youtube.com/channel/UCxr2d4As312LulcajAkKJYw

Some pretty awesome 18th century cooking and tips. I fucking love it.

>> No.5611421

>>5611394
why do white people with dreads put so much shit in their hair

looks like an actual goddamn birds nest

i think the only one who doesnt do that is that guy louie(?) who does all those crazy eating vids

>> No.5611423

>>5611399

non-newtonian batter ftw

>> No.5611450

>>5591996
the Gordon Ramsay video that was in the related videos at the end, was FAR more interesting.

>> No.5611455

>>5611450

no it wasn't.

>> No.5611460

>>5598153
Oh yeah, because watching the guy the OP posted making a ketchup-gravy covered french omellette wasn't anymore vomit inducing.

>> No.5611461

If you've never seen asian folks hand making noodle (pulling or cutting) its life changing.

This you man is fully on top of his game.

http://youtu.be/zWrhO5jrEiU

>> No.5611473

>>5611285
i pour it in and stir like in the vids but instead of a sheet of fine curds it just scrambles

i can make the country ones great, and top notch one egg omelettes tough

>> No.5611491

>>5611394
>tfw she will never crush your balls like those onions

feels bad man

>> No.5611495

>>5611394
i prefer my way
>cut off both ends
>small cut from one end to the other
>peel it off
takes about 5 seconds and offers more easy mincing space

>> No.5611500

>>5592819
>jello eggs

No thanks. I like my eggs a bit firmer than that drek.

>> No.5611509

>>5611461
>do this 20 times
>over 1 million noodles
fuck

>> No.5611514

>>5611455
ur mum

>> No.5611538

>>5595896
finally, we've done it, we've found a "cook" worse than sandra lee

>> No.5611561

>>5611509
How you think they feed so many people over there.

Wy you think they so good at maths.

Dat geometric series...

>> No.5611581

>>5611561
fucking miracles

i want to do with with croissant dough and sell my trademarked 1 million layer pastries

>> No.5611593

>>5595896
So much fail.
>all that salsa
>half moon fold
>oven
>no butter, but a shit load of cheese
>all that pleb filling
>no salt and pepper, was there? I didn't see any
>and again, what little there was that was good about it, he completely fucking DROWNED in sub par generic salsa.

People like this should not be telling other people how to cook.

>> No.5611675
File: 237 KB, 421x332, bread.png [View same] [iqdb] [saucenao] [google]
5611675

>>5595896
https://www.youtube.com/watch?v=ok4cM6WTA5E

jesus christ

i used to actually like this guys product reviews (or at least watch them as a time waster even though those were just as bad)

this is just embarrassing

>> No.5611691

>>5598669
#rekt

>> No.5611737

>>5611675
>lazy mans lasagna
>it's just a pasta bake
oy
v
e
y

>> No.5611747
File: 1.64 MB, 1290x746, lasagna.png [View same] [iqdb] [saucenao] [google]
5611747

>>5611675
>lasagna

Heh.

>> No.5611755

>>5598669
>having this shit a palate
Good job figuring out what sweetness is. Next, try sour, or maybe even bitter. You're learning so fast!

>> No.5611760
File: 21 KB, 464x321, M._Bison_(OF_COURSE)[1].jpg [View same] [iqdb] [saucenao] [google]
5611760

>>5606336
Take over the world?

>> No.5611783

http://youtu.be/CUYK2bNCxxo

next level

>> No.5611818

>>5591996
>>5597913
http://www.youtube.com/watch?v=dGREFl6Zhpk
Those videos are worthy enough to learn french slang.

>> No.5611859
File: 1.96 MB, 400x225, 1388077900753.gif [View same] [iqdb] [saucenao] [google]
5611859

>>5592819
>the way he throws the fucking toast across the room

>> No.5611874

>>5611818

I have been to the top of the mountain, and it is good.

>> No.5611878

>>5597294

seen this before, easily the most easy to watch 10 minutes of bread I have ever seen.

>> No.5611910

>>5592012

A typical Japanese delicacy

>> No.5612300

>>5595896
Didn't he do some scrambled egg jelly bean disaster at some stage?

>> No.5612316

>>5592819
did he not burn his knuckles on the pan when he rapped it

>> No.5612333

>>5612316
He sticks his hands into pots of boiling water to check the readiness of pasta to impress girls. I'm sure he barely felt the fry pan heat.

>> No.5612336

>>5611818
https://www.youtube.com/watch?v=jrdYgY-UiCM
I love you. Fucker.

>> No.5612344
File: 480 KB, 1280x960, poutain44.jpg [View same] [iqdb] [saucenao] [google]
5612344

>>5591996

looks like Nipponese poutine to me

greasy rice
undercooked eggs
brown gravy

eat it like a boss if I was drunk and hungry and I'm alpha as fuck

>> No.5612970

>>5612316
do you even physics? try it yourself, there's no way you'd get burned by such a brief contact

>> No.5613217
File: 32 KB, 367x196, penispenispenis.jpg [View same] [iqdb] [saucenao] [google]
5613217

>>5612336
MES SALOPES! NICE ONE!

Also another good one in french : http://vimeo.com/38055735

>> No.5613625

http://youtu.be/c5kmVgYXHXk

Tfw you will never have a bamboo tree trunk 5 inches around in your kitchen to flatten handmade ramen noodles with....

Feels bad man.

>> No.5613665
File: 113 KB, 680x680, trying to drink soup.jpg [View same] [iqdb] [saucenao] [google]
5613665

>>5611675
https://www.youtube.com/watch?v=eO6e5k6Vvnc

Cooking With Jack is on the same level as Nicko except possibly worse. I don't understand why people watch their videos when they both are fucking awful.

>> No.5613715

>>5613625
https://www.youtube.com/watch?v=K_2aI1cBryc#t=76

TFW China doesn't give you their ramen noodle making technique so you have to setup a bamboo tree trunk in your kitchen to flatten handmade ramen noodles with...

>> No.5613767

>>5592819
Those eggs look like trash.

>> No.5614494

Vietnamese Spring Rolls

https://www.youtube.com/watch?v=aMuOvE940KE

>> No.5614536

>>5614494
Really high quality there. I want to eat that so bad.

>> No.5614601

>>5614494
Ugh I hate these stuff.
Western food are better. Or at least Japanese food.

>> No.5614672

>>5598350
holy shit, i got to make this, this is easy as fuck and looks great

>> No.5614688

>>5595959
my sides

>> No.5614690

>>5597103
shit was undercooked

>> No.5614792

>>5598350
Why does everything this asshole makes look like vomit? Holy shit I wouldn't touch his food with someone else's 8 foot dick.

>> No.5614878

Fuck, I fell asleep drunk before clicking "Post".

>>5613217
Nice. The girl's Ariel Rebel, she does soft core and has ONE blowjob video.

Found a French lesson video while looking for a video : https://www.youtube.com/watch?v=GSeaDQ6sPs0
Somehow strangely related bordel d'enculé.

Anyway, here is Jean-Junior. https://www.youtube.com/watch?v=lgeFHlVyDR4
I'd try to DL the video, translate and add references to make jokes understandable, put some nice subtitles, and upload it. But I have no idea what tools to use to do that. I'll ask /a/ I guess, they must know about subs.

>> No.5616132

>>5614878
Hey which one you tried to translate?

Ariel? Tutos? Jean-Junior?