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

  1. The dish was developed during the Mid-20th Century. Tomato Ketchup was widely used then, as it is now. You'll frequently find it in Chinese restaurant kitchens today. Also, the Tomato was introduced to China during the 1500s - around the same time it was brought to Italy.
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  2. https://en.wikipedia.org/wiki/Taiwanese_beef_noodle_soup?wprov=sfla1
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  3. The recipe link is posted in the video's description section.
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  4. Are you saying you have experience with killing and eating them?
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  5. It's typically the opposite, these things take time.
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  6. In the video settings menu, you can turn on the CC (Closed Captioning) for English subtitles.
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  7. Japanese style egg omelette. https://en.wikipedia.org/wiki/Tamagoyaki?wprov=sfla1
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  8. Those are actually different dishes.
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  9. One correction - Fortune Cookies were developed by Japanese living in San Francisco. They made them with equipment originally utilized for producing Senbei rice crackers.
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  10. In the Wikipedia entry for General Tso's chicken, it lists several variant names - including General Gao's chicken.
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  11. The aim with this dish isn't necessarily to retain crispiness. The fried coating is intended to absorb the sauce, similar to using bread to soak up soup and sauces. You can fry the chicken twice if you want to retain a crispier coating for longer.
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  12. Tomato Ketchup is considered essential to this dish.
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  13. "Tikki Tikki Tembo-no Sa Rembo-chari Bari Ruchi-pip Peri Pembo".
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  14. It was created by Chinese people and is a facet of Chinese cultural diaspora.
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  15. It was created by Chinese people and is a facet of Chinese culture and migration to North America. It can be regarded similarly to the Italian-American dish of Spaghetti and Meatballs, which doesn't exist in Italy.
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  16. Kombu is a type of kelp that is used in Japanese cuisine. https://en.wikipedia.org/wiki/Kombu?wprov=sfla1
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  17. Yes, Nori seaweed sheets have a shiny side and a dull side.
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  18. That is Bottarga, which is salted, cured fish roe made from Grey Mullet or Tuna.
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  19. Chef Masa is also a ceramicist and makes the dishes, bowls and serving-ware used at his restaurants. I don't think it's available any where else.
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  20. The red sauce is Tomato Ketchup. The darker brown sauce is Demi glace.
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  21. Savory and Sweet.
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  22. The red sauce is Tomato Ketchup. The darker brown sauce is Demi glace.
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  23. Yes.
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  24. Did you try turning on the Closed Captioning?
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  25. Chunjang is made from fermented soybeans. It has a salty, earthy, and slightly sweet taste - fairly different from Black beans.
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  26. Did you get a refund?
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  27. Cha Chaan Teng. https://en.wikipedia.org/wiki/Cha_chaan_teng?wprov=sfla1
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  28. No, hand pies are sealed at the edges.
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  29. The 1970s editions are not worth that much. On the other hand, the 1926 edition might be worth something substantial.
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  30. Rice vinegar.
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  31. I believe those are custom made knives. In one of his cookbooks, Chef explained that he had them made when he first began appearing on Iron Chef (the Japanese edition) in the late 1990s. The knives were forged in Japan and the handles are made from deer antlers.
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  32. They're alternate names for the same food.
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  33. Carbon Steel.
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