Comments by "Restaurant Man" (@restaurantman) on "Munchies" channel.

  1. Truth. My family owned a Chinese takeout restaurant and General Tso's Chicken helped to pay our home mortgage.
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  2. There are several myths associated with MSG which have been dispelled by long term scientific studies. In fact, the chief compound (Glutamic acid) found in MSG - also naturally occurs in food such as Tomatoes, cheese, and seafood. If you eat snacks such as potato chips or corn chips, those also contain MSG.
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  3. If you're referring to 5:12, that's Tuna Otoro (belly).
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  4. A key difference is that India fought for their independence, whereas Hong Kong was essentially abandoned by the British.
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  5. Chunjang is made from fermented soybeans. It has a salty, earthy, and slightly sweet taste.
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  6. Sea Bream.
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  7. The recipe link is posted in the video's description section.
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  8. No, the Salmon is uncooked.
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  9. 100%.
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  10. It's similar, but General Tso's usually has more pronounced flavors of garlic, ginger, and red chili flakes.
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  11. In such applications, the aim isn't to retain crispiness. The fried coating becomes an additional layer to absorb the flavors of the sauce. This is similar to some cultures which use bread to soak up soup and sauces.
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  12. Delicious. Thoroughly enjoyed Lampredotto when I visited Florence a few years ago.
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  13. While menchi-katsu is used prevalently in eastern Japan, in western Japan it is more commonly called minchi-katsu.
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  14. The dish originated during the Mid-20th Century. Tomato Ketchup was widely used then, as it is now.
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  15. Corn (and by extension Cornstarch) was first introduced to China via Macau during the 1550s. It's been used in Chinese cooking ever since.
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  16.  @Jsaluma  A cornstarch coating can help prevent meat from toughening during cooking, but that is different than tenderizing. However, using baking soda raises the pH of the meat's surface which causes a tenderizing effect.
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  17. Old-school egg rolls deserve a high place of honor.
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  18. In fact, Chef Naomichi Yasuda was a practitioner of Kyokushin, a full-contact form of Karate.
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  19. In Japan, according to food safety guidelines: fish which is served as Sushi or Sashimi is first flash frozen to -35F/-37.2C to kill any worms or parasites which may be present.
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  20. I'm Chinese and I like the dish for what it represents. It comes from the Chinese people who created it and their culture. It is a touchstone of migration to North America and can be regarded similarly to the Italian-American dish of Spaghetti and Meatballs (among several dishes), which doesn't exist in Italy.
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  21. The types of dough are different. Panzerroti dough is made with a yeast leavened dough (like Pizza) while Empanada dough is unleavened.
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  22. Do you also slather ketchup on a prime steak?
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  23. Yes, Sushibar Yasuda in Tokyo.
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  24. Chef Naomichi Yasuda retired and closed his Tokyo restaurant in October 2020.
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  25. Naganegi (Japanese Green Onions) have a longer white stem and are thicker than typical Spring Onions/Scallions, but are still smaller than Leeks. Their taste is more similar to Spring Onion than Leeks.
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  26. It was called Sushibar Yasuda (located in Tokyo). Chef Naomichi Yasuda retired and closed his restaurant in October 2020.
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  27. Chef Yasuda did have a restaurant in NYC for many years. He moved back to Tokyo in 2011 and operated a restaurant there until retiring in October 2020.
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  28. Momofuku is the restaurant name.
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  29. In Japan, any fish used for sushi is first flash frozen to -35F to kill any parasites which may be present.
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  30. Gimbap/Kimbap is it's own distinct dish and has it's own traditions. https://thetakeout.com/what-is-kimbap-korean-rice-seaweed-roll-not-sushi-1847342834 https://tastecooking.com/kimbap-never-korean-sushi/
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  31. 1:18, that's genuine wasabi root.
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  32. Correct, Chef Naoomichi Yasuda was a former kyokushin karate competitor.
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  33. Correct, Chef Naoomichi Yasuda was a former kyokushin karate competitor.
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  34. There are six major nutrient group: Carbohydrates (CHO), Lipids (fats), Proteins, Vitamins, Minerals, and Water. Most rice varieties contain Carbohydrates, Protein, Vitamin B6, and Minerals (Potassium, Sodium, Iron, Calcium, and Magnesium).
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  35. Chef Naomichi Yasuda worked in the United States (New York City) for years, which is likely why he speaks English well. When I visited his restaurant in Tokyo, we conversed easily in English.
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  36. Thanks for sharing that story. Also, those egg rolls sound delightful.
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  37.  @michaeltudda5174  I was referring to the Japanese hamburger / hamburg steak versions that like Salisbury steaks - which this patty is similar to. In that way, they are markedly different compared to American / European hamburger patties.
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  38. That's what it is.
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  39. During the early 1900s, Europeans introduced minced meat patties and croquettes to Japan, which lead to the development of Menchi-Katsu.
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  40. It was created by Chinese people and is a facet of Chinese culture and migration in the U.S. and Canada. Similar to the Italian American dish of Spaghetti and Meatballs, which doesn't exist in Italy.
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  41. Menchi-Katsu translates to "Minced Cutlet", referring to the minced meat used.
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  42.  @yerda5464  I believe that is the result of using Cilantro as a Spanish loan word due to the influence of Spanish and Hispanic derived cuisines in the U.S. which primarily utilize the leaves.
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  43. Absolutely.
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  44. The recipe link is posted in the video's description section.
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  45. The recipe link is posted in the video's description section.
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  46. In the U.S., it is common to refer to the seeds and roots as Coriander while calling the leaves Cilantro.
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  47. You took the bait. There are 41,000 Chinese restaurants in the U.S. which is more than McDonald's, KFC, Taco, and Wendy's combined. With that I mind, it actually may the favorite.
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  48. Sounds bigoted.
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  49. White distilled vinegar is typically used for this recipe.
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  50. The dish originated during the Mid-20th Century. Tomato Ketchup was widely used then, as it is now.
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