ImportantElements

Oh thats the one I was thinking of the other day !!!!! I've never tried it, now I must

Oh wow, that looks sooo good !!!

Kenneth, its Hawaiian One of my favorite chicken dishes ever They cook it on the kiawe coals, very similar to mesquite. Amazing chicken

I actually decided to make Huli Huli chicken tonight. Bought a whole chicken, cut it in fours For the marinade/sauce I use going to sous vide it for 2 hours at 140F and then hit it on top of hot mesquite coals will be back in 2 hours with photo updates

Mmmmm ROAST CHICKEN !!!! Yes

Oh man, yes ! I love watching those guys making them. Its insane how fast they work, and most importantly how much work goes into this.

Guys, So Im a huge Cola fan, and for the long time I thought that the only good cola was the original, the one and only. The giant we all know My buddy always kept making fun of me that I havent tried the best cola yet. Friend of mine lives in a different city, so every time he comes to visit me he brings this crazy Double Cola drink. Apparently its super hard to find on the west coast. Only some shops in Arizona have them around here. Well according to him hahahaha. The other day we went to a local shop called the Rocket Fizz Soda Pop and Candy shop, I was blown away at the ammount of sodas that you can buy there. I always thought that there were maybe 4-5 types of Cola, BOY WAS I WRONG We bought a bunch of different colas and decided to find out, which one is actually pretty damn good. I recorded a review for you guys What is your favorite Cola ?

Almost every Sunday, me and my wife sneak out to our favorite dim sum place called Din Tai Fung in San Jose Valley Mall I love dumplings, and I dont need any excuses to go and slurp on those magical things We got there at 9:50am and the place opens at 10. The line was already a decent size Luckily we didnt have to wait long. As the awesome host ladies approached us in the line and asked "How many?", within 3 minutes after that moment we were sitting down. Quickly we started out with a seaweed salad. Some beansprouts, tofu, and a very nice soy and ponzu marinade. A good dose of garlic spinach came in fast as well. I love a lot of chilli oil on it, and black vinegar The sauce for dumplings is super simple. Fresh ginger, soy sauce, and vinegar. a small spoon of chilli oil is a must for me Then came the dumplings ! XLB Little pockets filled with hot boiling broth, and juciy tender pork quick dip in the sauce little bit of ginger on the top I poke a small hole in them to let the broth come out a little bit, mixing with that sauce SLURP, BITE, mmmmmmmmmmmmm Besides the dumplings, we got some noodles with spicy ground pork and spicy vegetable and pork dumplings, I really love mixing the sauce myself Until next Sunday

Did some steaks last weekend in the sous vide. 2 hour at 110, then super fast grill sear for 1 minute on each side, and a baked potat

Oh wow, I did not see that. Thank you so much

So I wanted to make some wings the other day, and as much as I love buffalo style deep fried, I craved something different. I love the crispy skin and hot sauce, but with this recipe I decided to use charcoal. Its always hard to marinate wings because of the thick skin, its almost impossible to penetrate it with anything. One thing that works very well on wings is a paste made of different dry peppers. I re hydrated some tasty varieties of peppers, and blended them with garlic and oil. 24 hours later the color of wings get so nice I got some really cool thick skewers that work very well for wings and other tricky meats. Some hickory wood, and BAM For the Sauce - Very simple and tasty 2 parts ketchup 2 parts tomato sauce salt pepper 1 teaspoon sunflower seed oil 1 teaspoon white wine vinegar 2 tablespoons of finely chopped onion little bit of cilantro and a little bit of lime juice enjoy

Today for lunch I went to one of my favorite pizzerias called La Pizzeria (very original and creative name) Its in downtown Campbell, CA They cook Neapolitan style pizzas, and they actually have pretty damn good pastas. My usual order begins with their simple antipasto. Prosciutto di Parma, Speck, Ham, Sopressata, Mortadella, fresh mozarella, olives and artichokes Little bit of olive oil, chili oil, and balsamic vinegar And of course a good carbonara

To make the Shoyu soup Add one scoop of TARE and 3 parts of Broth taste it for your saltiness level

So here we go my friends, after 3 hours we are ready for the ramen I removed the pork belly into a fridge and let it rest for an hour But the sauce we must drain Let all the soy sauce and pork flavor come through. It will be salty to the taste, but we need that salt. It should be nice and amber like Now we also drain our broth. I used a cheese cloth to make it nice and clean It should be clear and transparent Meanwhile I chopped the Tokyo Leek very thinly, and placed it in the cold salty water Now for the toppings 1. Raw onion 2. Bamboo Shoots 3. Green Onion 4. Chashu 5. Bean Sprouts Now we add the noodles into the hot broth mixture Enjoy my friends

GARLIC Expressions !!!! I love this dressing !!! Beautiful stuff

PART 2 So now that our broth is slowly simmering, lets do the second very important part of Shoyu Ramen. THE TARE Basically this is the sauce, the actual taste, the magic part of shoyu ramen. And of course in this part we will prepare the chashu. Juicy, moist, yummy pork that goes with the ramen. I use pork belly. Simple uncured pork belly. The bacon before it becomes bacon Roll it into a nice roll and tie it with food twine On a medium high heat, sear all sides of it. No oil needed. Just make sure the skillet is nice and warm. The heat I use is 7 out of 10 And for the actual TARE ( the sauce) we will need the following 1. TOKYO LEEKS (these are basically a big brother of green onions) if you cant find them, use the green onion. 2. Dry Shitake mushrooms (any dry mushrooms will work, in fact porcinis are YUMM) 3. Ginger, fresh is better 4. Bonito flakes (any big grocery store should have it in the Asian area) Its basically thinly shaved smoked cured tuna 5. Garlic a whole thing 6. Carrot 7. Kombu (that soaked kelp we did, some for the broth and some for the sauce) 8. Soy Sauce (lots of it) get your favorite one. 9. Mirin (or sugar if you cant find mirin) its just a rice syrup 10. Sake 11. and of course the pork belly In a Sauce pan, add 2/3rds of soy sauce And then 1/3rd of water. I like the sauce saltier, but you can do half soy sauce, and half water if you want Then add 3 table spoons of Mirin (or 2 tablespoons of sugar) 3 tablespoons of Sake Place your pork in there Rest of the aromatics listed above and sprinkle the Bonito flakes. Let it slowly simmer on medium-low heat for 2 hours. Dont let it boil !!!! And for the part 3 I will make it all come together, and show you how it looks. Part 3 in a few hours

Hey guys, A long time ago, while sitting in the office 3D modeling things for a video game, a coworker asked me a question. - Dude, do you want to go to lunch? Im hungry. - Man, its only 11am. - I said - Trust me, we need to get there before the line gets big. Have you ever had ramen? HA HA - I laughed - No man, seriously. Have you ever had real ramen? Not that instant crap. Things were never the same after that trip to a real ramen place in San Jose, Ca. Addiction started instantly. Well fast forward 12 years, here I am making ramen at least 3 times a month. As some of you might know, there are only 4-5 main types of ramen out there made freshly. Shio - Seasalt base Shoyu - Soy sauce based Tonkatsu - Pork based Miso - pretty self explanatory Each one of those has sooo many varieties through out areas of Japan its crazy. I must say my favorite one is the classic SHOYU, soy sauce based ramen. Today I decided to make it from scratch, and show you how I do it. If you have a good Asian style market near you, be sure to visit it for some of the ingredients. However you dont really need to. I've seen similar ingredients at regular grocery stores that will work just fine. Shoyu ramen is usually made with 3 main parts. 1. The soup Base - your broth 2. Sauce Base (Tare) - together with pork chashu 3. Topings Of course the noodles should be fresh if possible. If you cant find fresh ramen noodles, seriously them instant ramen noodles will work just fine I just went shopping and bought all this at a Japanese grocery store we have here in California called Mitsuwa. Here is all you will need for the soup So lets start with the first part. The Soup Base For the soup base I prefer chicken. Thighs, legs, backs, necks will work perfectly. For the aromatics we go with simple 1. Ginger 2. Onion 3. Green Onion 4. Dry Shitake mushrooms (any mushrooms will do) 5. Kombu (dry kelp), dry seaweed will work too. But not roasted Nori !!! 6. Katsuobushi (this is dry skipjack tuna flakes), your regular grocery store should have Bonito flakes. Which is basically dry smoked tuna flakes. 7. Dry Sardines (dont have to use those at all if you cant find them) they add a very nice salty seafood touch to the broth If you do manage get some Kombu (kelp), make sure to soak it in hot (not boiling) water for 15 minutes, and then wash it with cold water. Get plenty of good clean water, and add chicken, and all the aromatics listed above. Let it simmer for 3 hours on medium heat. Try not to stir it hehehe. Add 2-3 tablespoons of Sake, any sake will do. Just not fruit flavored. 3-4 hours, let the magic of time do its ... wait I already used the word magic you know what I mean. Dont touch it for 3 hours at least. Now I will go and make TARE (Sauce Base), and will be back with photos in just a few minutes. Stay tuned here for PART 2

Still got an hour until dinner. Bought some prosciutto di parma today, and made a quick snack just now. Man I cant wait for summer tomatoes though.

Oh wow !!!! I actually also love me some scampi as well this looks amazing

Thank you Thats just good ol parsley

Hey guys, Im pretty sure many of you awesome people love soups. And Im sure you guys love cooking on open fire as well Growing up in Russia there was always one soup that was enjoyed by so many people. And Im actually surprised to know that a lot of people in the west know about Borsh. Though for some reason I never understood why some people spelled it with a "t" at the end. Like Borsht hahahaha. To be honest I never cared or liked beets in any shape or form. But the pretty red color always looked beautiful in this soup, or even in a salad. I always wanted to like the beets and "Borsht". But most of the family style recipes had a very strong taste of beets that turned me away. As a kid my mom realized that I wasnt a big fan of beets, but I do love sauerkraut, or any fermented cabbage. So she always made me a nice version of this classic Ukrainian soup with sauerkraut. As I got older, the taste for beets started to grow on me, and not long ago I actually decided to modify and make a version of this crazy soup with my own little twist. Well... more like a big twist hahaha. The key ingredient in this soup is of course the BEETS. Beautiful crimson beets. However, the importance of the broth I think is bigger. There is no correct way to make a broth for it. Some people like beef, some people like pork, and some even use just chicken. I like all 3 of those animals, and I mix them all On top of that, I add sauerkraut to it for that extra tangy taste. Just a few weeks ago, I made a batch of it from scratch and recorded a video. If you guys are in a mood to try a new kind of soup, be sure to check it out. Cheers good friends If any of you decide to make it, please share photos and videos as well Would love to see your version

Actually made this the other day.

Another favorite of mine is a Frutti Di Mare. Clams, mussles, shrimp, calamari in a light tomato, butter, olive oil, garlic, white wine sauce.

I actually really like the simple Cacio e Pepe, basically cheese and pepper. Pecorino Romano finely grated, freshly grounded black pepper, and some pasta water to mix it all into a nice cheesy sauce.