TerribleBot
25007
842
28
Man Makes Kebabs.
Ham and egg toast in Korean Style.
Cutting of Japanese noodles called Soba.
When cutting this type of noodle, the edge of the dough can stretch slightly, so they trim that part off first. Otherwise, it can catch on the knife and stretch even more.
Japan’s Spicy Ramen.
Making a giant sesame dumpling.
Homemade Waffle Cones.
Sweet treat made to order.
Fresh Wafer Production.
Perfectly Even Slices...
Doner Kebab from Berlin.
Some useful tips.
It looks cool.
Creamy chicken patties, with made oil, inion, salt, chiken mince, black pepper, chili flake, cream, green onion. samosa pati cheese, water.
This is the correct amount of onion.
A perfect Flan.
Creamy homemade chocolate mousse.
Homemade Cheez-its.
Smash burger patty spacer and press.
Margherita-style cheese ramen
How to poach eggs the easy way.
POV of a busy chef.
Savory Meat Baklava. Crispy layers & tender beef.
Japanese Shokupan- the fluffiest white bread you'll ever try.
Snacks for movies.
Quick Snack. Or breakfast in Canary Islands.
Burrito gigante.
Commercial Stainless Steel Vegetable Chopper.
Rib puller
Lasagna from Rocco’s of Roc Beach in Queens.
That's tooooo much.
Why the egg yolk ?
thepopeof2nd
So.Much.Yum…
Clayman8
#2 i bet this tastes good if it doesnt have half a bottle of sauce emptied onto it
FortifiedWhine
#17 Those eyes hold the pain of a thousand failed flans...
sentientbunnysuit1
#13 I have Italian friends who would murder me for microwaving pasta, and they would consider it a mercy killing.
yrypics
#13 Some good tips in there but OMFG her hair. Get that woman a chef's hat or something.
TerribleBot
RIGHT !!!
SubiBryant
#23 yo, that chef busy as hell.
TerribleBot
He owns the restaurant and created the menu.
He knows what he does.
IFoldlyGo
That chef is the mail sorting guy from the second Men in Black movie - https://www.youtube.com/watch?v=JrWHIN_B-TM (go to 2:58)
FortifiedWhine
#2 One teensy bit of ham? C'mon mate...
TerribleBot
and visibly low-quality first-price thing ...
But they make money.
apatternlanguage
how does #11 work?
htapoicoS
It's a endless conveyor. You can remove the whole thing while the top of the conveyor band stays at the same place.
Macetheace50
#14
More info please.
A link.
What is this tea? What is this tea process?
TerribleBot
Look for "Blooming Tea Flowers"
and "magnetic glass teapot"
Zixtank
#13 why would you take the skin off? It's so delicious when fried.
TerribleBot
At least it adds taste
ExistentialDreadlocks
#1 there's more meat in that thing than there is in actual meat.
RElGNMAN
#1
*SLAPS TOP OF MEAT PILE*
"THIS BAD BOY CAN FIT SO MUCH BEEF!"
TerribleBot
oh yes they're delicious
throwawayBert
#21 for reasons, where can I get such a cheese grater?
TerribleBot
professional restaurants materials, but better, second-and market.
wadatahmydamie
Look up rotary grater - get one that suctions to the countertop. I’d check the brand on mine, but I have a cat on me so it’s impossible
suiseiseki
#6
Conz
#7 Use molten chocolate to 'water proof' the seam or the whole inside of the cone.
HoldThatTHOT
Those Korean style things look so good up until they add a random piece of bread *inside* the eggs and then drown it inside and out in sauce. Bread is the vehicle that things ride on, why make it like a sandwich then suddenly change so you have to eat it with a knife and fork?
TerribleBot
Yes it's strange, mostly because that toast is not real bread, and that ham is the lowest quality possible.
FortifiedWhine
Manufactured meat.
TerribleBot
Yes. I avoid that kind of food.
throwawayBert
#20 found a wild toolgifs
DidYouHearAbout
Haven't seen one in a while!
throwawayBert
Now that you mention it, seems like they disappeared? Maybe someone should make a confession bear meme; people will rush to explain it's the wrong meme format and explain what happened to toolgifs?
Ghnhx
#5 MMmmmmhh ... forearm hair
TerribleBot
or from the head
resworn
Fascinated by the big hair in the cooking tips one...
circlebreaker
#1 Good Lord, my man fucked up that last cut like he was slicing a block of cheese with a butter knife.
TerribleBot
yep, last slice is always irregular
CorndogHead
Thanks for the info about the corner of the soba noodles being cut. Appreciate it.
TerribleBot
That was my question when I saw it. Original poster on Reddit completed the needed info.
HanSoslow
#29 i dont care how clean that sink is
blacksheep214
As a former prep-cook, I hate to tell you this, but....
GuyLuomo
#1 . . . I. Want. To. Go. To. There.
yrypics
#8 When the local orchestra conductor needs some cake
FortifiedWhine
#13 All of these made me irrationally angry.
- Or you could use a bigger pot. - Leave my skin on, please - How to dice an onion, but tediously. - No Chef would serve rice this stupidly. - ... ... What the fuck? - Or just use a ricer - Cook my pasta like this and you die. - Ok, might come in handy once a year. - OR JUST USE A RICER FFS!!! - Why??? My bacon never lasts long enough to need freezing.
RocketKokket
The bacon one is handy if you buy a lot in bulk. I wouldn’t roll it tho just leave it as flat sheets so you could just toss it in oven frozen to cook
FortifiedWhine
Yeah I was done with the comment at that point so I just made some "I eat too much bacon" remark.
RocketKokket
lol. I agree about all the rest tho.
wadatahmydamie
For the onion, just cut it in half, then make cuts towards the center.
scrumbles666
That onion thing is something chefs will do, but they cut the onion in half first so they have a flat plane to work with. Also chefs do do silly plating tricks like the thing with the rice sometimes. A lot of cooking 'hacks' (if they aren't totsl bullshit) is stuff that's not worth doing at the scale of a single meal/home kitchen OR something very extra that a restraunt will do to show off.
FortifiedWhine
Yeah that's how I do it generally, but to slowly go round cutting the entire thing? Crazy. Plus the rice thing is silly if what you are putting in it has any liquid at all...
LordOfThePenguin
For real- almost every one of these was either faked, stupid, pointless, or common sense. And Jesus fuck, watching her cut the onion whole and nearly get her finger multiple times was infuriating
FreshBundleOfStick
But what was the butter one about at the start?
FortifiedWhine
To stop it boiling over. Hence the bigger pot statement.
GrandmaSlappy
Why the egg yolk??? Have you TASTED liquid egg yolk on anything? It's heaven.
TerribleBot
I usually have it on meat. Never tried in a sandwich.
GrandmaSlappy
UM what are these called, I need one
FortifiedWhine
They are called rice grains. Generally one won't go very far, you'll need about 2000 of them.
TerribleBot
No name, just a fantasy of this guy.
gtotherizzle
#1 for some reason the US is still not ready for kebabs like this. I wish we were
[deleted]
[deleted]
WellThatsJustWhatWeCallPillowTalkBaby
I am so fucking bereft. That looks amazing.
umpbumpfizz
Seriously what the fuck yo. I lived in NYC for 10 years and never saw hint of a kebab as legit as the ones I’ve seen videos of here. Granted I didn’t go LOOKING, but I did walk everywhere and was always scooping restaurants. Halal street carts everywhere, not a legit kebab in sight.
LenneSamunai
Its f delicious 😋
knotydes
A kebab place just opened up near me. They have a bunch of traditional stuff like adana and Alexander kebab and the meat pizza thing I can't remember the name. Place is fire
tentaclefriendly
I am 1000% ready for those kebabs
blzrdphoto
I hope they reuse those sheets of plastic or that’s a ton of microplastics they are making. Otherwise looks amazing!
sms001
Same w/ poutine. Its RIGHT THERE in Canada, its everything Americans love, and yet it remains hipster or north Minnesota/Wisconsin/Michigan niche. I don't understand us sometimes.
williamfny
Buffalo also embraces it!
TheSecondPiewackit
Same reason the Germans didn't get the bomb first. Prejudice against science because of the people doing it.
Sageypie
The most we get are disco fries or jersey fries. Which are technically similar, but not entirely. Like a whole, "turtle and tortoises" situation. Lot of similarities and very much alike, hard to tell apart at first, especially for those not entirely familiar, but still have some pretty important distinctions that set them apart from one another.
knotydes
There was a food truck that made poutine. Amazing, but everything this food truck made was amazing. The dude made a bunch of different types depending on the week. Cream chicken or smoked salmon, chip beef once a crab chowder(was 20 bucks, too much fo me) and traditional beef gravy.
IlluminaBlade
The first southern BBQ place that serves it wins.
ArcherPointingFromTheComments
I just got poutine in Colorado last night
sms001
Hipster joint?
rojelioenescabeche
And Portland
TerribleBot
No North Dakota ?
sms001
I haven't been there. Perhaps?
TerribleBot
I once met a girl from there, but never been myself.
callmekwisatzhaderach
Do not ever use a hand-mixer for mashed potatoes. Unless you are looking to serve spacklnig paste, then of course, by all means.
TerribleBot
OR use only largely overkoobed potatoes
wadatahmydamie
A lot of these tips are egregiously bad. “Don’t boil spaghetti like a sucker, get this single-use specialty tool and then cook it in a microwave for 11 minutes”
The bacon one is a great idea if you want to make it impossible to cook evenly until it thaws out - which is the exact same thing leaving it in the package accomplishes
cuddleskunk
Those would be whipped potatoes. I do this by hand as it is a wonderful workout to make up for the pile of potatoes I'm about to eat.
SacrificialClam
We always use a hand mixer....
Clayman8
So how do you enjoy your spackling paste?
SacrificialClam
I guess people dont know you need to add milk when you whip the potatoes
Clayman8
Kinky potatoes, nice...
SacrificialClam
The safe word is au gratin
MarsIsAfire
Yeah, same. I'm not sure why they don't know how to use it correctly.
pgdave
The issue is that it's very, very easy to over-mix the potatoes and break too many of the starch granules, leading to very gluey and thick mashed potatoes that most people (who aren't used to eating gluey mashed potatoes) find unpleasant.
FortifiedWhine
Which is precisely why a ricer works so well. You press the potatoes once, stir in some butter, cream, salt and mix over low heat with a spatula gently, add some parsley/roast garlic... Heaven
pgdave
I make two delicious styles - a more rustic, heterogeneous texture using a masher, and a restaurant-style full-of-butter using a ricer and then pressing (not scraping!) it through a fine sieve kind of thing. Takes a while to do, but the results are decadent.