Making Udon From Scratch With A Michelin-Starred Chef The Udon Show
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Date: 2020-05-20
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Comments and reviews: 10
toukairin354
I dunno. This kind of a judgemental video, perhaps? I mean, if I come into a workshop, even if I have prior knowledge or related knowledge, I would empty my glass. But these two men came into the workshop with their glass full. How can you accept knowledge and understanding with a full glass? Hell, they're even doing it WHILE doing the process, instead of waiting until the end of the workshop and reminisce/review. Maybe it's because of the format/directing of the video by the crew? There's also the problem of isolating the udon and italian pasta per se. Absolute majority of udon will be cooked to pair with japanese-style food, and pasta with italian/western food. What I'm seeing is two men comparing udon vs pasta in a wrong environment, with wrong emphasis. You aren't exactly going to cook udon to pair with italian/western food, condiments, etc, and vice versa for the pasta (although fusion food does exist, but it's its own niche)Overall, kinda disappointing episode, and it further convince me that Nick should avoid the culinary travel format and just focus on appreciating meat in an isolated environment.
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I dunno. This kind of a judgemental video, perhaps? I mean, if I come into a workshop, even if I have prior knowledge or related knowledge, I would empty my glass. But these two men came into the workshop with their glass full. How can you accept knowledge and understanding with a full glass? Hell, they're even doing it WHILE doing the process, instead of waiting until the end of the workshop and reminisce/review. Maybe it's because of the format/directing of the video by the crew? There's also the problem of isolating the udon and italian pasta per se. Absolute majority of udon will be cooked to pair with japanese-style food, and pasta with italian/western food. What I'm seeing is two men comparing udon vs pasta in a wrong environment, with wrong emphasis. You aren't exactly going to cook udon to pair with italian/western food, condiments, etc, and vice versa for the pasta (although fusion food does exist, but it's its own niche)Overall, kinda disappointing episode, and it further convince me that Nick should avoid the culinary travel format and just focus on appreciating meat in an isolated environment.
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ariel
what an utterly useless, dumb video! lacks all kind of useful information (like how to fold, stretch, knead and roll the dough and an actual recipe) and adds tons of useless bs. like the never ending comparison to italian pasta. i came here to see how to make udon noodles, i have wasted 5 minutes of my life, thanks! and you've also wasted the time of these fine japanese gentlemen who, unlike you two clowns, are dedicated to making a good product, not useless gasbag videos.
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what an utterly useless, dumb video! lacks all kind of useful information (like how to fold, stretch, knead and roll the dough and an actual recipe) and adds tons of useless bs. like the never ending comparison to italian pasta. i came here to see how to make udon noodles, i have wasted 5 minutes of my life, thanks! and you've also wasted the time of these fine japanese gentlemen who, unlike you two clowns, are dedicated to making a good product, not useless gasbag videos.
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Guest
I find it incredibly disrespectful how they're filming and speaking over the Japanese master chef who is the ONLY PERSON IN THE ROOM WHO ACTUALLY KNOWS WHAT HE'S DOING. The guy with the Italian restaurant is given this great intro, when he doesn't know how to make udon either. They didn't even bother to learn the name of the chef who's teaching them the subject matter. Not cool, yo.
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I find it incredibly disrespectful how they're filming and speaking over the Japanese master chef who is the ONLY PERSON IN THE ROOM WHO ACTUALLY KNOWS WHAT HE'S DOING. The guy with the Italian restaurant is given this great intro, when he doesn't know how to make udon either. They didn't even bother to learn the name of the chef who's teaching them the subject matter. Not cool, yo.
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Phillip
I'm really trying to give the host a chance but he feels a little lifeless doesn't give you any info. Comparing the Udon to pasta was a good idea but neither of them knew anything about Udon. How is Udon normally served? What texture is best for Udon? What's in the Udon stock? This video was about Udon but I learnt more about how Chris makes pasta.
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I'm really trying to give the host a chance but he feels a little lifeless doesn't give you any info. Comparing the Udon to pasta was a good idea but neither of them knew anything about Udon. How is Udon normally served? What texture is best for Udon? What's in the Udon stock? This video was about Udon but I learnt more about how Chris makes pasta.
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zimThuet
why would anyone assume that the pasta that was cooked for 17min would be tough? also what the hell does that mean: it's not al dente, but it has the bite of an al dente. i'm sorry but the more i see of the tattoo guy, the more i feel like he's your typical hyper nervous guy talking nonsense constantly out for the MASSIVE SHOCKER TALK.
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why would anyone assume that the pasta that was cooked for 17min would be tough? also what the hell does that mean: it's not al dente, but it has the bite of an al dente. i'm sorry but the more i see of the tattoo guy, the more i feel like he's your typical hyper nervous guy talking nonsense constantly out for the MASSIVE SHOCKER TALK.
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Chatham
Really don't understand why the comparison with Italian pasta was necessary? Why can't making udon be appreciated in its own right and as its own thing? I feel that really took away from the video because I ended up learning more about spaghetti than udon which is not what I came here for!
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Really don't understand why the comparison with Italian pasta was necessary? Why can't making udon be appreciated in its own right and as its own thing? I feel that really took away from the video because I ended up learning more about spaghetti than udon which is not what I came here for!
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Kaylah
I do have to agree that they made the comparisons to pasta a bit too much. It would've been better if the titled the video in a way that makes people know that they're looking at the differences between the two instead of titling it in a way that makes you think you'll learn about udon
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I do have to agree that they made the comparisons to pasta a bit too much. It would've been better if the titled the video in a way that makes people know that they're looking at the differences between the two instead of titling it in a way that makes you think you'll learn about udon
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Tosh
Many Americans (probably most) have never tried Udon, certainly never seen it made. Therefore, while discussing Udon, it is absolutely appropriate to compare the process, texture, taste to the more familiar Italian pasta. You folks are complaining simply to complain.
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Many Americans (probably most) have never tried Udon, certainly never seen it made. Therefore, while discussing Udon, it is absolutely appropriate to compare the process, texture, taste to the more familiar Italian pasta. You folks are complaining simply to complain.
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oviwrites
I wish they googled some information about soba making before going here. And bring somebody who can speak Japanese so no information will be lost between the instructor and the hosts. And they can ask directly to the instructor. What a shame.
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I wish they googled some information about soba making before going here. And bring somebody who can speak Japanese so no information will be lost between the instructor and the hosts. And they can ask directly to the instructor. What a shame.
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Dimas
If only the Japanese Chef (being the one with real theoretical and practical knowledge about udon) talk more and elaborate more about his art. That way the white dude pasta knowledge monolog wont seem so. OOT
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If only the Japanese Chef (being the one with real theoretical and practical knowledge about udon) talk more and elaborate more about his art. That way the white dude pasta knowledge monolog wont seem so. OOT
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