The Experience of Ramen: A Culinary Journey

When it comes to eating ramen, many people find that the experience changes over time. From the first bite, everything seems just right, but as you continue to eat, the flavors and textures evolve, creating a unique culinary journey. This evolution is not something that can be predicted or anticipated from the start. Rather, it's a dynamic process that unfolds with each successive bite.

The First Bite: A Sense of Surprise

For many people, the first bite of ramen is like a revelation. It's as if they've been transported to a different world, where flavors and textures come together in perfect harmony. This initial reaction can be intense, with some people exclaiming "wow" or "this is amazing!" The experience is so overwhelming that it's difficult to put into words. It's almost as if the senses are overwhelmed by the sheer complexity of flavors and aromas.

The Evolution of Ramen

Ramen is a dish that defies expectations. On the surface, it seems like a simple comfort food – noodles in broth with some toppings thrown in. But as you delve deeper, you discover a world of complexity and nuance. The broth, for example, can be either rich and savory or light and clear, depending on the chef's skill. The noodles themselves can range from firm and chewy to soft and silky.

The Power of Proportions

One of the key elements that make ramen so great is the balance of proportions. Too much or too little of any ingredient can throw off the entire dish. This is especially true when it comes to the amount of seasoning, oil, and sauces added to the broth. The ratio of these ingredients must be carefully calibrated to create a harmonious whole.

The Role of Clarified Butter

One technique that many ramen chefs use to add depth and richness to their broths is clarified butter. This process involves melting butter and then skimming off the foamy top, leaving behind a clear, golden liquid that's packed with flavor. The result is a broth that's silky smooth and intensely flavorful.

The Power of Balance

Another key element in creating a great ramen dish is balance. A good chef must strike a delicate balance between the different flavors and textures in the dish. Too much of one ingredient can overpower the others, while too little can make the dish taste bland. This requires a deep understanding of flavor profiles and how to manipulate them to create something truly special.

My YouTube Channel

As a food enthusiast and YouTuber, I've had the opportunity to explore many different types of cuisine and cooking techniques. My channel, Alex French Guy Cooking, focuses on the intersection of food and engineering. I love solving problems in the kitchen and finding creative solutions to common challenges. Whether it's perfecting a recipe or experimenting with new ingredients, I'm always looking for ways to improve my craft.

The Future of Food Content

In terms of where I see my channel going in the future, I'm excited to continue exploring different types of cuisine and cooking techniques. I've been thinking a lot about series – creating longer-form content that takes viewers on a journey through a particular topic or theme. One project I'm currently working on is a 16-part series on meatballs. From traditional Italian recipes to modern twists with Asian influences, I'm excited to share my knowledge and passion for this beloved dish.

The Power of Community

One of the most rewarding aspects of creating content around food is connecting with like-minded people. My channel has become a community of food enthusiasts who are passionate about cooking and sharing their love of food. By participating in discussions, sharing recipes, and offering feedback, I feel like I'm part of something bigger than myself.

Meatballs: The Ultimate Challenge

Meatballs are one of the most humble dishes out there – just a ball of ground meat cooked in a pan or oven. But don't be fooled! With great skill and attention to detail, even the simplest ingredients can become something truly special. As someone who's passionate about cooking and experimentation, I love taking on new challenges like making perfect meatballs.

The Art of Problem-Solving

As a chef and food enthusiast, I've learned that one of the key skills required is problem-solving. Whether it's figuring out how to balance flavors or finding creative ways to use up ingredients, I believe that this skill is essential for success in the kitchen. By approaching challenges with a logical and analytical mindset, I'm able to come up with innovative solutions that delight my audience.

Conclusion

The experience of eating ramen is a complex and multifaceted one. From the first bite to the final spoonful, every moment is an opportunity for discovery and growth. Whether you're a seasoned food enthusiast or just starting out on your culinary journey, I hope this article has inspired you to explore the world of ramen and all its wonders. Happy cooking!

"WEBVTTKind: captionsLanguage: enas you talked about a deep dark YouTube lessons hold on a second it's the bed suck gaming today on the first episode of live cooking lab we're joined by my friend Alex a French guy cooking you probably know him from a successful YouTube Cooking Channel where he methodically deconstruct every single aspect of home cooking from a 12 part series on making ramen from scratch to building a DIY automated kitchen trash man alex is always pushing the limit in the kitchen and willing to embrace experimentation so today on live cooking lab he wanted to go where ramen has never gone before to Paris so Alex welcome to the lab Thank You max I'm gonna being here the first episode of live cooking lab so I talked to you and we discuss what you wanted to make tell me a little bit about that so I thought if we were to do like a French traditional dish it would be boring yeah cuz I feel like this would not represent the vibe we like I think so I mean we discussed that but I'd love to do a French take on the ramen French take on Iran that was aware this idea just came you said it would be boring to just do French food yeah exactly we've done right I mean you had a whole series on ramen exactly so I did a whole series on ramen you know your ramen is rare so I thought this would be a nice you know a nice spin and a nice connection between two worlds which are not that different I think yeah ramen has a structure so the toffee the source the the fat the broth then decides the noodles so basically we we can shift some of that some of those flavors do you think that this has been done before I think so yeah like French or fiying a ramen maybe not in the way that we're gonna do it okay but but but what I think shifting the flavors of ramen I think plenty of people have done that but French I've never seen but we're using Obama's skills you blame me if that's what you meant we're pioneers exactly so how French do you want this how Japanese do you want this that's the thing the line is something to be define we could go very French but that would that be rabid then yeah like we can just do a French onion soup and like put some ramen noodles but that wouldn't be a Brahmin yeah Oh what would that be a brown I don't think so I think there is some type of balance the question is what the balance is but I guess today is an experiment yes we're in the lab so we're gonna we're gonna get going so what would what should we start with I think we should start with the broth okay what the broadcast we'll get the broth going so what was your thought on the broth I did make because you know the original idea you mentioned was the French onion that is the most yes yes yeah there is so we like that idea but it can't be - it can't just be friends onion soup no but that's a good stuff I think cuz because as you just mentioned it's super famous it's legit it has flavors to it yeah and also you know what it's a good story yeah it's a good stuff and it like ramen there's some soft and I don't want to make enemies but they have some sort of of a drunken food because because it's it's very fatty it's salty it's strong it's comforting so it's soothers disorder a bit like onion soup wenyan soup has the same purpose it's super famous oh yeah and you know what's great about ramen that I find is that because it like you can push the boundaries where it's other Japanese cuisine I'm sure you know it's so specific it's so traditional I feel like ramen is the one dish there's a bit of creativity involved with ramen I think we can be able to do so we have I did make a beef and a chicken stock I thought of it Eve stock would be a little too aggressive so there's beef bones in there they are blazing some bones roasted some chicken cooked it down for hours okay oh do we need any water in there maybe we need a little yeah because we're gonna flavor it yeah yeah for sure so tell me about what you were thinking on the flavor so so as a base I think we can add like we can cut a carrot and add an onion to it it's not gonna do any bad - yeah so and I like the idea of you know a lot of people when it comes to stocks they they you know when you think of like a traditional just vegetable soup they cook things down for so long I like adding flavors like this now when you already have the broth and then you're just additionally adding these light flavors I started cooking all right so we're just gonna add some veggies what about this kombu you're the idea yes but but I would keep it like maybe for that a bit later okay I want to infuse the broth first with basic flavors a bit of carrot a bit of onion okay maybe a bit of time we are just adding a bit more layers to the stock because otherwise it's already good I'm sure it must be good well it's just gonna give flecks in it yeah complexity yeah for sure half an onion good I think so Graham for sure I think a little time would be yeah time for show time baby you have like bay leaves oh there it is on the corner oh yeah that's great Alex did you slip there you go that's a good call Harry producer right there a sneaky ninja like you could see it okay so we're gonna add just a few of these thyme leaves so right now we're still very traditionally French almost I think they have a broth we have onions carrots time where does this get Japanese not the parmesan rind not with this one but I like this idea Alex had the idea adding some parmesan rind and what's this gonna do so basically when you add like like a cheese rind to a stock you're boosting the umami mmm in this case I mean a cheese rind not only boost is the umami but it also gives that onion soup you know cheese gluttony like custard cheese yeah exactly so we're adding the you know like the Japanese umami but with yeah what's that Stein of adding new mommy well basically I'm gonna add 2 bay leaves okay cool - Bailey's when are we gonna add the ride we can we can i right now I just want peace yeah oh no no I would go I would go all the way with this what do you think all of it yeah just the right is just the right okay so when did you start cooking ramen and what you know what what made you want to do a whole series on your channel and just round the noodles because I felt like like and it's probably the case for many different types of cuisine but I felt like in the Western world we have a different understanding of what Asian cuisine is we have a different interpretation to be honest like like the dish you can taste in the US or in force like the Chinese dish for example they are not the ones that Chinese people like most of the time and it's the same thing for Japanese cuisine like especially in force I think in the u.s. it depends on the location as well but like sushi is super popular yeah it's not presentative yeah it's not the thing I mean I've been to to to to Japan I've seen them you see way more ramen than you see sushi shops yeah so I thought let's give back to this food which maybe you know I don't know just a bit neglected in in the Western world a bit more credit a bit more value okay so you wanted to bring a traditional side to it and show yes the essence of ramen exactly let's first showcase how beautiful can be let's understand wonderful it is very beautiful favorite that's part like one of the reasons I Ramin to is you know aesthetically it is so nice it's so yeah it is one of the most beautiful it's why it's so popular unlike you post a picture yeah it's the ground it's a keen about it it's free points on inside this is for me just to chop it up already you know why don't we start with the caramelized onions oh yeah how did you do that so you put out a series on ramen and what's the reaction to it from your fan base so this has been the most popular series on my channel okay so it was a 12 episode series I went all the way in all the geekiness that I can go to on my channel so I made a whole episode about Turay so that the main seasoning sauce at the base yeah I made I don't know I made a machine to make the noodles so that's that's how deep I went I find that interesting you can do a 12 no no TV producer would say Oh a 12 part series on ramen noodles oh you can make a machine and you're gonna you're gonna make a whole video on oils yeah you're gonna make a whole DP set on the flowers yeah that's what I would do obviously you know so how how is that then you know having that ability to do something that you know to do a 12 part series on it that's me it's exactly like I I think like the difference might be the same as between a Hollywood movie and a Netflix series hmm with the Netflix series not only do you know the main plot of the story but you know the father of the hero the mother of the the kids the friends you know everybody with us it's the same instead of just doing the ramen quick here's a quick ramen recipe on can I say Food Network if we come in as SCP like I'm not hating on anybody but but I feel like they need to get to the point very quick and they need to appeal to a broader audience I can go in niche content YouTube is by definition about the niche and you know what's interesting about that is you know the idea that once people have seen that Netflix show they can't go back you know when you have those stories too late it's too late and maybe that's the same way with food it's like can we go back to food network when it's legs around the noodles done it's like now we want we want all of your apps we want all the layers and you want to see real life people doing real life cooking and then like people you can actually identify - I feel - I see you on your channel a lot which I find really inspiring messing up yeah I did Michelle thank you for reminding me that's this show you know real cooking yes I think it's very relatable was that something that you had to you know work into over time like when when did that kind of become a part of your channel by the way I think we can get the onion okay let's do the clarified butter boilies final cat that we will add some butter afterwards okay how many onions you got you got this I've got about like there's actual difference that's great that's gonna be you know what's the idea we're just gonna slowly cook yeah exactly and that's gonna give it the French onion yes but this time instead of cooking them in white wine I've gonna cook them in second so we're gonna have that Japanese Japanese feed to it so this is just gonna be like this ultimate sort of Japanese onion jam that will still relate back to the origin this is gonna be amazing we should we should we should sell this stuff as why is a confused French onion jam that would be nice where to be a few books so I think that the mistake started earlier than this in another series I I mean another series in the past called the dry aged beef series so when you were in your series on dry aged beef yeah at some point you screwed up yeah exactly I screwed up like big-time something wrong was happening and I thought well since I'm a youtuber and I have to produce one video a week and this week I screwed up why do I put out what do I put out necessity my missus isn't exactly it's just a consequence of how the platforms how the platform basically work and I saw it so you were just adapting to the yeah exactly and I thought well this is interesting something is wrong I would watch an episode well something is wrong maybe more than an episode where something is right to be honest so you put it out and God Larry actually I never had at that moment a video that attracted that much attention that fast and the title was like something is wrong which has now become kind of you yeah exactly exactly call expect something to go exactly now now it's like if you if it's going right it's like that's interesting yeah yeah yeah I mean on my channel at the moment if I just make a recipe where everything goes right according to plans people will just go like are you sick do you have a problem is that something wrong in your life at the moment and I will just go no I mean I managed to do it in one shot I guess what people want to see it's not about the failure exactly it's about the journey it's never about the end destination yeah I would actually think people are connecting to just seeing your I think so which really wasn't like we said before it wasn't much of an option for food TV we didn't really see too much of the journey it was all like I was on Food Network shows where olestra we can just throw the the end pieces in here where you know everything was perfect and everything came out right and then you're coming along and you're screwing up and that probably was very you know very unique for people to see so you had like a very strong reaction to that from the Nance I mean people started to feel better about themselves mmm good so yes I was less of a you know sparkly influencer like in a world where everything especially puppies yeah I was less of that but then at the same time I just became normal I just became like a real person and they thought well if Alex just messes up on time to time maybe it's okay if I mess up as well and then it just lifted some weights of their shoulder I feel and then I realized well my job is not to tell them recipe my main job on my youtube channel is always the same it's just to bring inspiration to the game inspiration and confidence that's the two things I'm working on okay inspiration and confidence and I guess the confidence it's almost like ironic in a way that when you're screwing up you know most people would think oh I'm gonna give someone confidence when this goes well and like look I'm doing this so well but when you're screwing up people are getting more confidence yes you find yes oh yeah for sure but but also because I never stop at the failure that that's my story the failure is just a step a failure is just one path that is not the right one so in all the paths you can take I mean if you fail 10 10 times you have found 10 paths which are not the one you should take yeah so so so I'm building up on failure in my episodes for example I would never just fail and that the end of the study no I would fail but then I would try to understand okay so what went wrong what can I amend in my process do you find that like how do you end this series because I know with you know you also did a huge series on croissants it's like well how many episodes were in that croissant series hopefully twelve twelve episodes I mean I was shooting nuoc is a right now in New York about puzzles okay so how do you what is the end of a series how it like a season finale I know that's so hard this is actually interesting it's like a good TV show it's so difficult to end a good TV show and what I started to realize was that how do you end a TV show when it is about the journey its life there's a like an ending to life other than you know maybe you die but how do you how do you end a series how do you know when it's over and you're ready to move on yeah so so ideally the best would be to define the finish line straight from the staff I would I for example I will end the ramen Series as soon as I get to 80% of a Japanese run point so you kind of need some restrictions or boundaries yeah or hand going into a series because that's how my content operates it's not always the case but but I feel like things so we're just blanching needs to kind of get yeah I think that good for the ramen series it was like let me get to let me get to 80% of a ramen master exactly I mean come on Japanese point of view this is like blasphemy yeah yeah but for math and you know years yeah years but but from an amateur point of view home cook point of view it's not that far away yeah it's okay it's not bad I just wanted to get my broth right to get my noodles right I wanted some understanding in all this the truth is you are probably 80% that extra 20% is what's gonna take me 10 years life okay so now why don't we go in with the eggs yeah to poach them right take us through a par stag yeah so the way I would do a poached egg probably everybody has a different thickness you have a different day people I don't make honestly I make half boiled eggs all the time I don't poach too many eggs so I'm learning from you right now so I just made a few poached eggs for a recipe on my shelf so I've been punishing it okay very good a video yeah but you're on a spire this out no way yeah I can take it no is so the way I do it I just bring water to a boil I add vinegar to it oh okay any type of vinegar you've got vinegar right there mate oh we have rice vinegar yeah you know my kisses this is nice vinegar yeah Oh better right we're gonna go that's even better man so you so technically you would go 15% but I reckon 15% 15% okay so it needs to be quite vinegary okay because it makes your life way easier afterwards bring it to a solid ball solid boil yeah okay it's solid like a rolling boil okay so yeah I don't have all this sour I gotcha this is just solid ends I do when you sell it we're getting pretty solid here so when you're doing something like this on your channel how much research is going in how much rescue testing because I know if you are screwing up obviously you want some of that being left you're the executive camera for the video for the journey so how how do you find that balance between the two worlds so that's it's it's a bit complicated because like at my place I'm always cooking I'm cooking for my son I'm looking for my wife all the meals basic at my place I'm doing them and that's my research they don't know that there are my you know my experimental subjects yeah my kid basically has eaten many meatballs because I'm working on meat board these days meatballs that are like yeah the perfect maple at the moment not perfect but I'm trying to reach out something I will never be able to reach out but that's fun it's part of the fun so so here in my okay let me concentrate for a second cuz I'm very bad at doing multiple things at the same time you need and I might have got a bit heavy on the vinegar but it's gonna be cool so what is the vinegar the vinegar helps with the coagulation of the air so the outside will toughen up immediately and that's gonna help us not getting strings of white everywhere I mean it all it all comes down to one thing the freshness of the eggnog this method I think is a very fresh oh but I can always blame the freshness of the egg if it doesn't work yeah so you see you've got two two types of white you've got the drug the runny white and then in the center you've got the firm white it's this is interesting because you just usually people swirl it I feel like I've never had success with it and just lightly drop it in exactly one another no oh yeah we can try I'm gonna try to bring it together but usually I would do that doubt no no no that's perfect there are ways to make it more pretty yeah but I feel like if I'm getting to 80% of a good poached egg with doing nothing that's the method I want 80% of yeah so how many times did you test this to get it oh so many many many times so your son had like a lot of decent it's not yeah exactly exactly right Wow okay so that's the technique to kind of wrap yeah and itself that one's good but I feel like if you really want a perfect poached egg there's a way to do it yeah you just place it in a strainer first and you get rid of the runny white cuz then you only get it in there yeah exit and then you're making a strain of dirty and you have to do the dishes as well cuz who's cleaning I'm a youtuber I'm cleaning the cleaner do the filming I do everything exactly so so in my kitchen I would not you know you know dirtiest a strainer I would except the strings so how do we know when this is done three minutes I forgot to count to count it okay so this is where we're kind of just what are we looking for now this is the test we don't have the timer we don't have the timeout that's even better maybe that's yes okay and how do you want this I can always time for it's gonna damage it yes I think it's gonna damage it okay so yeah I use it I use a flat one yes yeah that's great this is gonna be cool no it's way too early man we need three minutes on the clock you think it's been up in I mean maybe two all right we've been talking for a while maybe you're right this what I'm saying we need but it's gonna be easy to check go to you to the test without the time how do you check it's gonna be easy man it's too early okay yeah I can feel it yeah you need to use your senses yes dad that's the thing that there is one thing and I've seen that in your videos as well I people are terrified in the kitchen there need guidance so that's why they are hanging to recipe as if their life depends on it that's not the way you should be cooking I know it helps at first to understand cooking maybe that's the way to go when you're learning just that but then you need to let it go baseline let it go adapt just take a look sniff it smell it touch it I call this intuitive cooking yeah taste it adjust yes adapt and this is the only way I feel like you're gonna take your home cooking to the next level if you can break out of the recipe correct yes own it this is your recipe you're reading a recipe in a book but this is not the recipe you are making this is the recipe you're making like an interpretation only ass looks like it so I think we should be good okay so how do you drain this so usually you would use a slotted spoon I'll be honest yeah yeah yeah well I gave you the slotted but it wasn't up to par no couscous this one has edge on it so it might damage the dough wrap this a new kitchen I still know but this is fine okay now where do we put that on a plate yeah oh it good water cold water that's what we need because we need to drain the the vinegary smell of ah got it and that will start the cooking as well yeah I think sure we'll be fine we'll each get one see who needs a slotted spoon yeah you can tell it's good not saying that the cooking is good not because I waited for three minutes or just because of this yeah you know it's gonna be runny you can see that the white birches obviously we were there when it comes to halfway Thanks yeah for sure you don't see that we can always make them a bit more pretty at the end let's see where we are at the moment I just removed my glasses cause otherwise I see nothing I don't think there's any salt in there but it's good to kind of get that baseline flavor let me taste yeah well maybe we need we need to push it let me tell that to concentrate the flavors we need to reduce the amount of liquid it's tasting like a nice really nice veggie soup yes I like it already so god it's fresh it's like I said you know just all like a classic that you soup but I can taste the umami parmesan in there you can taste subtle oh okay okay it's a little salty but it just adds like a parmesan essence the whole yeah so okay I can place a onions couch bay I can taste the meat but but but it's delicate this is why you add these ingredients after because if you cook them for too long it all becomes it one right now the flavors aren't doing it so we like we want to reduce but I feel like we don't want to okay great so do we want to add the kombu yes did the only thing with the kombu you shouldn't boil kombu okay why not good because it's it's adding like like unwanted flavors to the broth it's it becomes slightly acrid okay so should we wait I mean I would it depends on how much liquid we need at the end I would just produce it a bit okay then cut off the heat add the kombu but it just maybe two minutes before we want to strain everything okay the kombu is going to stay in there need to add the tower or make the tower right yes we need to make the tyree on the side guys so why don't you start on that that's good yeah I mean view a ball yeah that's great so back to the question when you're when you are coming up with a with a video and your recipe testing this how do you know that line of what what journey you want to put in there versus what you'd be recipe testing because I struggle with that a lot it's like all right it's awesome to you know to mess up on camera but then sometimes it's too much yeah you're gonna have your together a little bit right so I think I've got a good example of that okay I watch a lot of YouTube I'm a big fan of YouTube in the first place which I don't think is a bad sign that's good I've got plenty friends on YouTube not not only in the food world but also in the making world yeah I've got blings makers in there one of them jimmy di Resta make those woodworking ITA's metal okay he's doing plenty different thing one time it was telling I think it was on a podcast he said when I'm doing a table for YouTube and I'm working on the legs of the table yeah I will do first three legs and I will shoot the last one a knife and I thought well so it's TV cinema somehow it's TV's footage made to be watchable it is entertainment the failure needs to be rounded it can't be just documenting since when I'm making ramen I would be cooking for three days so so I can't recall three days of failures it's it's not interested like if that's just documenting exactly okay I see so it's like somewhere it's just like this ramen right here we're finding some type of mix between Japanese and French maybe it's 70% French 30% Japanese or the other way around we'll figure out soon with a YouTube video it's the same thing you're finding like he did 75% of the project show the 25% so there's still a potential but at the same time he doesn't mean you know emphasize or he doesn't show his failure so he's got a different approach but what what I just meant was that I don't have to show everything to the audience I decided to show most I mean all the success plus some of the failure yeah but selected failures so active cuz otherwise is just boring it's still ease content I mean it's TVs movies yeah we are making movies short movies on YouTube whatever we're not why is our movie if our life yeah but even a blog is so sort of the movie as well yeah that's something happening especially in those videos when you're making a recipe and you just record that recipe it's not super close yeah even though it's a video and the video could but I feel like when I'm making like the an episode on the ramen series for example and there's a failure this is so much a movie like there is a catcher he's learning something is failing oh no the world is counting on his head what's gonna happen then oh he pulls himself back together goes back to it and the hero I'm coming my scepter here oh yeah and the hero comes back this comic book of like the ramen master here you know you do food videos okay mm-hmm but they have such a cinematic quality they have such a storyline where did you learn that style you you do that very well of taking a recipe or taking something we're cooking but turning these into a film was it always you know your startup were you always thinking I want to do cooking videos or were you a filmmaker at heart where did you start so I started by making all the movies for my friends so when I was in high school basically you say high school yeah it's a high school and I was 18 17 18 my dad decided for whatever reason that at our plate we will never have a PC computer we will only have Apple Computer and back then it wasn't cool it was like terrible because I had no gaems whatsoever on my computer which means also bright side of it but the only games I had on my own on my computer on my own on my family computer was like a Adobe Photoshop iMovie and like oh yeah making money on YouTube as well but what I meant is that I had no choice but to learn these because otherwise everything was just I mean you can't play on a Mac you couldn't play on yeah and I learned editing I learnt you know color collecting I learned filming so I was dedicated guy when it came to making movies for for my friends of taking pictures at parties and what age was this when you were learning 17 18 maybe earlier maybe 14 15 s because it could I also made like skid bug movies rollerblades but you clearly you know you had this Apple Computer but you were always there was some interest in filmmaking yes because I think it's nice because I I feel like it's it's it's nice of you like yeah sure but I feel like it's it's it's I I love light I love pictures yeah I love photography I've been working in photography agencies so I enjoy an image very much and I feel like a movie being just a sequence of image I enjoy movies as well with with the movie you can be more didactic with the story I feel like a photograph leaves more room for imagination deportation because it's only one shot and then you imagine everything around it with the movie you take people along and you tell them a story it's more didactic it's more of a teacher approach I mean that's what I feel and since I feel myself like I'm basically teacher but I'm basically a teacher of somehow so this method of expression fits my personality very well so are you more filmmaker or you more food educator like where are those two intersect I think boundaries or definitions are not modern the law I feel like we blurred the definitions of what it is to be a filmmaker what it needs to be a cook I don't call myself a chef I should yeah I should I'm a home chef yeah like I don't call myself a filmmaker what I'm a filmmaker so you I think that's what's so cool about YouTube and in this modern world we live in you have this opportunity to take all of these weird skills and piece them together because when you start a channel like yourself it's like okay what am I gonna do I'm a filmmaker but then what are my interests how do what films am I gonna make so what was that like for you and you spike was it always gonna be all right take this filmmaking quality and just bring in food to that was that your goal from the start more or less to be honest so I did a few trials in error even on YouTube so I applied the same method to YouTube as well I posted a few things it always had food involved but some of them were more directed to to travel for example some of them were more recipe oriented and and just by making content and adapting to the reaction of the audience that that's how I defined my my my line the personality of my channel and I think that it's evolving over time there's something very interesting with YouTube channels yeah they are they correspond to a person most of the time it's it's not that often that you see a YouTube channel that is hosted by several hosts yeah you have the experience those ten will not work some people like some have figured it out but generally there's something about YouTube you know when I started on the hunger channel these productions try to like let this is TV right you know let's yeah exactly like Food Network but it's just something about it this connection just doesn't work yeah it's not that often that it works some sometimes it does but it's less less frequent and and and what I realized that I thought or the part that an individual evolves in his life it changes so the YouTube channel it's gonna change along that there's no other option because the guy was like a meat eater and I was vegan so the challenges turn into the vegan channel but this is I think the hardest part about being a youtuber because you have full capabilities to do whatever he wants you can you can choose and you have freedom no one's telling you anything anything but the problem now is your own personal pressure the pressure from your audience so for you how do you know how do you successfully go through a change on YouTube and I don't you tell me I don't I think this every youtuber struggle some some youtube channels die because they can't change but you're so right this channel is about you now how do you evolve that's the public the audience I think we're ready for them yeah I think so we've reduced yeah I think the audience is not always make a combo now for sure okay let's go for uses so Khumbu is just gonna add that extra layer of umami okay so really that's the only Japanese thing and then we're just gonna add this fresh so yeah cook the tar a like you wouldn't no no that is just concentrated sauce but I feel like the the Terri sauce has been invented for for practical reason cool this way you can control the amount of seasoning in the end product speaking of seasoning do we want to solve that oh yes oh yeah we won't everything to be nicely seasoned okay so we're just gonna season this is tasting really good oh maybe paper cones even better we don't touch them oh I don't think I have that so please not yet oh but it's like it locked in there good luck trying to get it just the touch yeah how did you navigate a change in your life and relate that to your YouTube channel like you know you've been in how long have you been on YouTube 6 years ok so you've gone through that's a solid YouTube career you've been through at least one or two of probably big shifts what's your recipe for navigating change that's a tough one meant to be honest cuz I'm not sure I have one very clear in my mind I just adapted to whatever came and also so in the past I have worked with a Jamie Oliver yes so you are on Jamie's four - yeah exactly when he had a lot of he tried he started a Late Late Late like a big YouTube network back when the YouTube networks were cool and I gave him a ton of credit because he was amazing he could have just gone on and just done cookbooks and TV but he was like oh yeah exactly he's a good guy yeah no III mean he's a big inspiration of mine and we were chatting about things - ready on the couch and they told me well if you want to succeed in all this your work I can't tell you anything about your work but I can only tell you you need a tough skin correct this is direct couch chats which is Oliver yeah exactly push that area it says here I need a tough skin if you don't have the skills to do whatever you you're doing well there's no story there's nothing to tell you but otherwise without a tough skin it's gonna be complicated because there is an audience there are people watching you they have an opinion sometimes legitimate sometime it's gonna be a bit harsh yeah and you will just have to cope with it to deal with it or just to accept or not accept get used to it man it's usually a point it really is like I think any creator we just look at YouTube as a unique form of creation because you get direct comments but it is just being having that tough mm-hmm it's so true but you are gonna get if you're doing anything if your there is some hate around the corner somewhere even at the Food Channel which which I don't understand when people are surprised yeah it's just like how human works yeah like human tears my about things okay it's not the end of the world it doesn't mean we have to take this personally they're criticizing the content there maybe they are having a tough time I don't know I don't want to know to be honest so basically having a tough skin in any type of creation is probably the most important thing about yeah continuing success in York it's very hard it's questioning so many things in your life believe try to be the first person to believe in yourself sorry I suck you honest as we asked me talk about a deep dark YouTube lessons hold on a sec okay it's the bed segment no it's good so these are looking good we're jammed up right now and now we're just kind of deglazing a bit oh you're right we should bottle this up well anything else in here is a junkie shot guys did you add some seasoning already just saw soap but I feel like there's so much flavor going on yeah it's good I like I want to know it's caca carmelized onions taste like oh I think it's gonna be I can see that it's funny cuz you cook as well so you when you could you you've got this thing that your mind cooks as well yeah my mind just cooks in advance the things that I'm cooking it just tells me oh this is gonna taste good for sure no no you know yeah but you know what I hate with videos and maybe this kind of goes into yes so with videos I struggle with like having that in my mind this video is gonna be good and it's gonna look like this and it doesn't ninety percent of the time but maybe that's when you start incorporating mistakes yeah maybe but even though I still put up some content that I believe in times and it just doesn't well yeah here we are we've got our eggs yes we've got our onions that will be on in a few minutes we need this okay so we want to strain this yes we need to strain it and then get it on a boil because we want this super hot I feel like ramen one of the biggest shakes is when it's so cold it's too cold and needs you you undercooked the noodles I feel like a little bit at the broth dude yeah and also one of the misconception with ramen you're supposed to eat the ramen bowl in probably a few minutes tops it's an eating experience it's not like oh let's hang out and you know you know what it's it's very much like Italian pasta that is it cool okay yeah Wow I would suck that right to be honest you would why I would suck it oh my god I think it's good oh my god that's so we can chop that up oh we didn't make the croutons what do you think and you know that we did you a good move into pointing this in the broth with our broth we'll get that fire yeah so we need to concentrate on this I might need your input on this so I added some tamari soy sauce and some mirin tamari is mostly so cheap this milling sweet wine is bringing the sweetness so we need to find some balance between those two now remember this needs to be overkill overkill it's like a dressing yeah you could have take yeah a spoonful of addressing would be like oh you want it to be super strong yes I think it tastes great right now so you've got a balance between sweetness and so to make this the balance is perfect I think so maybe so since the other thing was very French but this could stay Japanese somehow yeah yeah oh you're saying this isn't French yeah exactly cause because the broth I would I feel is mostly French yeah this is basically japanese happiness and this is in between yes cuz you've got the second that's what i was trying to explain sometimes being a French person you know doing videos in English yeah tell me about that how you know the difficulty because you make made a conscious decision to do all your videos in English right from the start yeah so so I basically oh wow that's very good that's submission are they not what's kind of keep them until they just keep them on who did we like yeah from the very start yeah yeah yes so from the very beginning I I thought about this because in the past I was an entrepreneur yeah I had a digital marketing agency that I that I was running in Paris for for like several years and we made we started a few internet business a few startups pace young and we always tried to have English because I thought if you cannot scale a start-up it's not really a stop the party scale just within France exactly and I thought also I love traveling I was very selfish at that moment I'm still here yeah still here in New York right now yeah exactly so I I thought if I were to do content in English maybe it's gonna make me travel yeah oh that was there yeah that was part of it and also cause I wanted to reach out to I thought well the endgame in France if you consider the amount of people connected and then within that population the amount of people which will be interested in my videos it's going to be narrow it's gonna be very tight very narrow yeah yeah and because YouTube is all about the niche yeah but it's about the global niche so we can get a niche you can reach out to a niche in every country on the planet if you allow them that's when the niche becomes huge examine its global exactly because you still need an audience to make a living so when what was the hardest part about starting your YouTube channel in English I'm gonna go grab a to ramen bowls okay so here is going to be an onion about these special for your arrival this is from some noodle company and they yam is sponsoring the show you're getting some money from its from douche maybe next time I'm in that here but I'll give them a shout-out because the noodles are great and robbing Turtles I mean you make them they're difficult to make obviously we know so most ramen places in New York don't make their own ramen noodles these you know the nicest ramen shops the the most popular they just buy from some noodles because they're like you know they make really good noodles what's the point of spending so much time making noodles so some noodle company you can get them at a few markets around town so we're gonna boil these we're it we're ready to come together yeah yeah let's bring this thing together yeah we've got a need yo can we get every consulted eye so I think one packet each and check the limited and tell me about when you're cooking ramen noodles what's like what are you looking for it's quick right yeah it's super quick super quick and you mentioned this like a few seconds ago but we basically have to undercook them yes but otherwise was the broth that gonna cook anyway and you want the chewiness that's exactly would a good ramen noodle and it shapes with the slope as well mmm okay so why don't you work on take your bowl can I get this out of the pan just just yet bold nicely let me take it out here you go okay thank you miss take this right so this right here we're ready to bring our ramen noodle together we have something men what the fat the but child okay fight but oh we need it now yeah I think so a little bit of it that's super fresh sure but but it but it's too charred when it comes to Harmon it's always like me thought that yeah you need your this is like the infused oil okay the only issue is you have a microwave no I mean I do we can put it to wait it's not gonna be a big deal to be honest because the broth is gonna immediately melt okay so what effects a lot yeah exactly it's gonna work okay all right cut my rolls first I would say Oh funny yeah what do you do oh so I wouldn't do that I would do panicked oh this is number one okay you know using the master you did 14 videos okay so then I would go yeah the big spoonful of that one let me get it let me get one big burn yeah I'm gonna get a little more yeah okay okay then we're gonna go with can I use here you can use this okay that's right so this is the clarified butter so you don't want to go light on this no that's what's crazy about ramen is so much about that it's about fat and so that's why it's so good that's crazy just the look of that the clarified butter then you've got fat and salt okay fat so we're gonna put it in yeah as soon as we do that oh yeah so let me help you on this side oh yeah I feel like we're gonna keep this spot for the finishing this is finishing okay it's been water melting okay yeah we can put those now stir that in gently to make sure that it's gonna be melted your noodles for sure that then take those so technically we would we would need to do a fold it's complicated it's complicated look at the fat dribbles right there that is so I reckon this much I love moves so much go like this and then Oh if I you do the noodles after yeah I say I say that's beautiful no it's true the fold is so important because you eat the first with your eyes right yes that's why ramen to me is you can't beat it ok ok now we go top banks toppings go for it okay you're gonna go with the dot above this on this side a little carrot fishcakes really just blanch your carrot I like the fresh in there cuz everything has so much flavor you know wow it's gonna get a little more of that yeah you know this is gonna taste amazing cheese oh yeah yeah we need this on the side sauces it's gonna be complicated to get it out just do your best that's broke no it's not a big deal no way let me let me just try to put it upside down oh yeah yeah yeah let me just try to plate it up when you wanted the time did you just want like what were you thinking for the time cuz green wouldn't be nice yeah green is gonna be good oh yeah yeah let me just check out some some some type okay so we are gonna try here I'll do it real quick you focus on okay on what I don't know all the time then up up I love cooking so much yeah it's always a good moment we've met this is this is the first time we've been really cooking together like in this spontaneous format or spontaneous I love this kind of much man oh my and then cheese I think it worked so whatever we did together like this is looking very good this is amazing right so you were saying about filming the food reaction because that is so difficult filming you know it's a weird thing cuz you've got the how much space do I've got on my SD card how much battery left in my camera is this gonna be all ready good job this has been staying on the counter for three hours it's cool and then it's like like okay you take a bite oh my god was that the right reaction I took another day and try to act like it was normal not sure what's your best advice for trying food on camera other youtubers you mean no for just or like if you're on Instagram and you've wanted to search I would say just if you cuz I've seen people pretending to taste their food they just go like wow that's too quick that's that's not possible this is a good point when you eat a dish yeah it's first bite is like it's alright and then it's especially ramen you know that's a with ramen I find that the experience of ramen is that it changes over time you have one dish that creates this experience over 10 15 minutes and there's no way from the first bite exactly there's no way for sure you've got this evolution that is happening in your mouth and and with the experience as well yes people are they act too quickly yeah that's some okay oh man you know what the poached egg in the ramen I think I think it's a it's something because it's got mixing with the broth oh my god how good is the highlight first bite oh my god it's so different yeah let me have a bit of the onions should just be the sake onions that should be a topping and ramen for good I'm about to die so you know I wouldn't say the first thing is around I've got a mouthful yes it's a la I would say right away the the combination that that sort of balance we are trying to find I think we did a good job because my mind is kind of like is this a traditional French onion soup yes no it's not I'm getting bald in different directions right now the onions I'm really getting the camera onions that you would get but I've got this hint of Japanese flavor the sec is just shining the the clarified butter is genius in here and you're shut the fat you need it coats the noodles and it just wool it takes it there I've got an advice for people who want to enjoy ramen I've seen people in ramen restaurant they take too much mousse when they eat like there's just too much yeah you need to pick slightly too little to what the perfect bite would because because they are alone and usually they are piping hot right now with your career with your cooking well how are you changing and how do you want to sort of relate that back to your YouTube channel mmm you mean what's the evolution for my youtube right well like where do you find yourself is are you in a change are you you know riding because I feel like the career is very life in roller coaster social where where do you see things going for you I feel like I mean in place right now where I understand where I have value and where I don't have value I feel like I'm on the edge I've always been on the edge of the DIY world and the food world I've got this engineer side of me that needs to shine in my videos and whenever I neglect either the food side or the engineering side and the content doesn't perform as well people somehow understand and and YouTube the platform maybe as if it was a living thing it kind of understand who you are and where you should be somehow it's it's it's it's still you know something you have to agree or disagree with but I feel like so you're just trying to connect a little closer to what your places and you feel like yeah doing a good job right now not all the time mm-hmm I mean morphed and then I did before for sure for sure in the past I was just trying new format all the time at the moment I know that I love making series I know that I love the journey of the main character I love ups and downs understanding learning as the audience who learns as well this is my thing now food is the main subject and I'm always trying to solve the problem I've got basically you've got an episode right there yeah solving a problem in food using engineering skills that's about that would be about an episode of my channel I would say so you can follow him I'm sure you know Alex French guy cooking so it's speaking of series can you give away your next series to the paper meatballs meatballs my meatballs meatballs are amazing we miss both meatballs are exactly the foods that are like from the outside it's just a meatball yeah it's just like what is it it's ground meat that's what it is meatballs are apparently simple there's so much that goes into proportions ratios moisture there's so many techniques I learned techniques form Italians I learn technique from Chinese chef where they incorporate bits of jellified stock inside the meatballs so you get that extra juice when you bite it's just insanity okay Alex French guy cooking the only guy who can make a 16 episode series on the meatballs on his YouTube channel will be linked below and we're gonna we're gonna finish this this was great thanks for coming on the first special mode of life cooking lab always fun to cook with you always fun to chat YouTube and we'll cook again soon that's amazing that thank you so muchas you talked about a deep dark YouTube lessons hold on a second it's the bed suck gaming today on the first episode of live cooking lab we're joined by my friend Alex a French guy cooking you probably know him from a successful YouTube Cooking Channel where he methodically deconstruct every single aspect of home cooking from a 12 part series on making ramen from scratch to building a DIY automated kitchen trash man alex is always pushing the limit in the kitchen and willing to embrace experimentation so today on live cooking lab he wanted to go where ramen has never gone before to Paris so Alex welcome to the lab Thank You max I'm gonna being here the first episode of live cooking lab so I talked to you and we discuss what you wanted to make tell me a little bit about that so I thought if we were to do like a French traditional dish it would be boring yeah cuz I feel like this would not represent the vibe we like I think so I mean we discussed that but I'd love to do a French take on the ramen French take on Iran that was aware this idea just came you said it would be boring to just do French food yeah exactly we've done right I mean you had a whole series on ramen exactly so I did a whole series on ramen you know your ramen is rare so I thought this would be a nice you know a nice spin and a nice connection between two worlds which are not that different I think yeah ramen has a structure so the toffee the source the the fat the broth then decides the noodles so basically we we can shift some of that some of those flavors do you think that this has been done before I think so yeah like French or fiying a ramen maybe not in the way that we're gonna do it okay but but but what I think shifting the flavors of ramen I think plenty of people have done that but French I've never seen but we're using Obama's skills you blame me if that's what you meant we're pioneers exactly so how French do you want this how Japanese do you want this that's the thing the line is something to be define we could go very French but that would that be rabid then yeah like we can just do a French onion soup and like put some ramen noodles but that wouldn't be a Brahmin yeah Oh what would that be a brown I don't think so I think there is some type of balance the question is what the balance is but I guess today is an experiment yes we're in the lab so we're gonna we're gonna get going so what would what should we start with I think we should start with the broth okay what the broadcast we'll get the broth going so what was your thought on the broth I did make because you know the original idea you mentioned was the French onion that is the most yes yes yeah there is so we like that idea but it can't be - it can't just be friends onion soup no but that's a good stuff I think cuz because as you just mentioned it's super famous it's legit it has flavors to it yeah and also you know what it's a good story yeah it's a good stuff and it like ramen there's some soft and I don't want to make enemies but they have some sort of of a drunken food because because it's it's very fatty it's salty it's strong it's comforting so it's soothers disorder a bit like onion soup wenyan soup has the same purpose it's super famous oh yeah and you know what's great about ramen that I find is that because it like you can push the boundaries where it's other Japanese cuisine I'm sure you know it's so specific it's so traditional I feel like ramen is the one dish there's a bit of creativity involved with ramen I think we can be able to do so we have I did make a beef and a chicken stock I thought of it Eve stock would be a little too aggressive so there's beef bones in there they are blazing some bones roasted some chicken cooked it down for hours okay oh do we need any water in there maybe we need a little yeah because we're gonna flavor it yeah yeah for sure so tell me about what you were thinking on the flavor so so as a base I think we can add like we can cut a carrot and add an onion to it it's not gonna do any bad - yeah so and I like the idea of you know a lot of people when it comes to stocks they they you know when you think of like a traditional just vegetable soup they cook things down for so long I like adding flavors like this now when you already have the broth and then you're just additionally adding these light flavors I started cooking all right so we're just gonna add some veggies what about this kombu you're the idea yes but but I would keep it like maybe for that a bit later okay I want to infuse the broth first with basic flavors a bit of carrot a bit of onion okay maybe a bit of time we are just adding a bit more layers to the stock because otherwise it's already good I'm sure it must be good well it's just gonna give flecks in it yeah complexity yeah for sure half an onion good I think so Graham for sure I think a little time would be yeah time for show time baby you have like bay leaves oh there it is on the corner oh yeah that's great Alex did you slip there you go that's a good call Harry producer right there a sneaky ninja like you could see it okay so we're gonna add just a few of these thyme leaves so right now we're still very traditionally French almost I think they have a broth we have onions carrots time where does this get Japanese not the parmesan rind not with this one but I like this idea Alex had the idea adding some parmesan rind and what's this gonna do so basically when you add like like a cheese rind to a stock you're boosting the umami mmm in this case I mean a cheese rind not only boost is the umami but it also gives that onion soup you know cheese gluttony like custard cheese yeah exactly so we're adding the you know like the Japanese umami but with yeah what's that Stein of adding new mommy well basically I'm gonna add 2 bay leaves okay cool - Bailey's when are we gonna add the ride we can we can i right now I just want peace yeah oh no no I would go I would go all the way with this what do you think all of it yeah just the right is just the right okay so when did you start cooking ramen and what you know what what made you want to do a whole series on your channel and just round the noodles because I felt like like and it's probably the case for many different types of cuisine but I felt like in the Western world we have a different understanding of what Asian cuisine is we have a different interpretation to be honest like like the dish you can taste in the US or in force like the Chinese dish for example they are not the ones that Chinese people like most of the time and it's the same thing for Japanese cuisine like especially in force I think in the u.s. it depends on the location as well but like sushi is super popular yeah it's not presentative yeah it's not the thing I mean I've been to to to to Japan I've seen them you see way more ramen than you see sushi shops yeah so I thought let's give back to this food which maybe you know I don't know just a bit neglected in in the Western world a bit more credit a bit more value okay so you wanted to bring a traditional side to it and show yes the essence of ramen exactly let's first showcase how beautiful can be let's understand wonderful it is very beautiful favorite that's part like one of the reasons I Ramin to is you know aesthetically it is so nice it's so yeah it is one of the most beautiful it's why it's so popular unlike you post a picture yeah it's the ground it's a keen about it it's free points on inside this is for me just to chop it up already you know why don't we start with the caramelized onions oh yeah how did you do that so you put out a series on ramen and what's the reaction to it from your fan base so this has been the most popular series on my channel okay so it was a 12 episode series I went all the way in all the geekiness that I can go to on my channel so I made a whole episode about Turay so that the main seasoning sauce at the base yeah I made I don't know I made a machine to make the noodles so that's that's how deep I went I find that interesting you can do a 12 no no TV producer would say Oh a 12 part series on ramen noodles oh you can make a machine and you're gonna you're gonna make a whole video on oils yeah you're gonna make a whole DP set on the flowers yeah that's what I would do obviously you know so how how is that then you know having that ability to do something that you know to do a 12 part series on it that's me it's exactly like I I think like the difference might be the same as between a Hollywood movie and a Netflix series hmm with the Netflix series not only do you know the main plot of the story but you know the father of the hero the mother of the the kids the friends you know everybody with us it's the same instead of just doing the ramen quick here's a quick ramen recipe on can I say Food Network if we come in as SCP like I'm not hating on anybody but but I feel like they need to get to the point very quick and they need to appeal to a broader audience I can go in niche content YouTube is by definition about the niche and you know what's interesting about that is you know the idea that once people have seen that Netflix show they can't go back you know when you have those stories too late it's too late and maybe that's the same way with food it's like can we go back to food network when it's legs around the noodles done it's like now we want we want all of your apps we want all the layers and you want to see real life people doing real life cooking and then like people you can actually identify - I feel - I see you on your channel a lot which I find really inspiring messing up yeah I did Michelle thank you for reminding me that's this show you know real cooking yes I think it's very relatable was that something that you had to you know work into over time like when when did that kind of become a part of your channel by the way I think we can get the onion okay let's do the clarified butter boilies final cat that we will add some butter afterwards okay how many onions you got you got this I've got about like there's actual difference that's great that's gonna be you know what's the idea we're just gonna slowly cook yeah exactly and that's gonna give it the French onion yes but this time instead of cooking them in white wine I've gonna cook them in second so we're gonna have that Japanese Japanese feed to it so this is just gonna be like this ultimate sort of Japanese onion jam that will still relate back to the origin this is gonna be amazing we should we should we should sell this stuff as why is a confused French onion jam that would be nice where to be a few books so I think that the mistake started earlier than this in another series I I mean another series in the past called the dry aged beef series so when you were in your series on dry aged beef yeah at some point you screwed up yeah exactly I screwed up like big-time something wrong was happening and I thought well since I'm a youtuber and I have to produce one video a week and this week I screwed up why do I put out what do I put out necessity my missus isn't exactly it's just a consequence of how the platforms how the platform basically work and I saw it so you were just adapting to the yeah exactly and I thought well this is interesting something is wrong I would watch an episode well something is wrong maybe more than an episode where something is right to be honest so you put it out and God Larry actually I never had at that moment a video that attracted that much attention that fast and the title was like something is wrong which has now become kind of you yeah exactly exactly call expect something to go exactly now now it's like if you if it's going right it's like that's interesting yeah yeah yeah I mean on my channel at the moment if I just make a recipe where everything goes right according to plans people will just go like are you sick do you have a problem is that something wrong in your life at the moment and I will just go no I mean I managed to do it in one shot I guess what people want to see it's not about the failure exactly it's about the journey it's never about the end destination yeah I would actually think people are connecting to just seeing your I think so which really wasn't like we said before it wasn't much of an option for food TV we didn't really see too much of the journey it was all like I was on Food Network shows where olestra we can just throw the the end pieces in here where you know everything was perfect and everything came out right and then you're coming along and you're screwing up and that probably was very you know very unique for people to see so you had like a very strong reaction to that from the Nance I mean people started to feel better about themselves mmm good so yes I was less of a you know sparkly influencer like in a world where everything especially puppies yeah I was less of that but then at the same time I just became normal I just became like a real person and they thought well if Alex just messes up on time to time maybe it's okay if I mess up as well and then it just lifted some weights of their shoulder I feel and then I realized well my job is not to tell them recipe my main job on my youtube channel is always the same it's just to bring inspiration to the game inspiration and confidence that's the two things I'm working on okay inspiration and confidence and I guess the confidence it's almost like ironic in a way that when you're screwing up you know most people would think oh I'm gonna give someone confidence when this goes well and like look I'm doing this so well but when you're screwing up people are getting more confidence yes you find yes oh yeah for sure but but also because I never stop at the failure that that's my story the failure is just a step a failure is just one path that is not the right one so in all the paths you can take I mean if you fail 10 10 times you have found 10 paths which are not the one you should take yeah so so so I'm building up on failure in my episodes for example I would never just fail and that the end of the study no I would fail but then I would try to understand okay so what went wrong what can I amend in my process do you find that like how do you end this series because I know with you know you also did a huge series on croissants it's like well how many episodes were in that croissant series hopefully twelve twelve episodes I mean I was shooting nuoc is a right now in New York about puzzles okay so how do you what is the end of a series how it like a season finale I know that's so hard this is actually interesting it's like a good TV show it's so difficult to end a good TV show and what I started to realize was that how do you end a TV show when it is about the journey its life there's a like an ending to life other than you know maybe you die but how do you how do you end a series how do you know when it's over and you're ready to move on yeah so so ideally the best would be to define the finish line straight from the staff I would I for example I will end the ramen Series as soon as I get to 80% of a Japanese run point so you kind of need some restrictions or boundaries yeah or hand going into a series because that's how my content operates it's not always the case but but I feel like things so we're just blanching needs to kind of get yeah I think that good for the ramen series it was like let me get to let me get to 80% of a ramen master exactly I mean come on Japanese point of view this is like blasphemy yeah yeah but for math and you know years yeah years but but from an amateur point of view home cook point of view it's not that far away yeah it's okay it's not bad I just wanted to get my broth right to get my noodles right I wanted some understanding in all this the truth is you are probably 80% that extra 20% is what's gonna take me 10 years life okay so now why don't we go in with the eggs yeah to poach them right take us through a par stag yeah so the way I would do a poached egg probably everybody has a different thickness you have a different day people I don't make honestly I make half boiled eggs all the time I don't poach too many eggs so I'm learning from you right now so I just made a few poached eggs for a recipe on my shelf so I've been punishing it okay very good a video yeah but you're on a spire this out no way yeah I can take it no is so the way I do it I just bring water to a boil I add vinegar to it oh okay any type of vinegar you've got vinegar right there mate oh we have rice vinegar yeah you know my kisses this is nice vinegar yeah Oh better right we're gonna go that's even better man so you so technically you would go 15% but I reckon 15% 15% okay so it needs to be quite vinegary okay because it makes your life way easier afterwards bring it to a solid ball solid boil yeah okay it's solid like a rolling boil okay so yeah I don't have all this sour I gotcha this is just solid ends I do when you sell it we're getting pretty solid here so when you're doing something like this on your channel how much research is going in how much rescue testing because I know if you are screwing up obviously you want some of that being left you're the executive camera for the video for the journey so how how do you find that balance between the two worlds so that's it's it's a bit complicated because like at my place I'm always cooking I'm cooking for my son I'm looking for my wife all the meals basic at my place I'm doing them and that's my research they don't know that there are my you know my experimental subjects yeah my kid basically has eaten many meatballs because I'm working on meat board these days meatballs that are like yeah the perfect maple at the moment not perfect but I'm trying to reach out something I will never be able to reach out but that's fun it's part of the fun so so here in my okay let me concentrate for a second cuz I'm very bad at doing multiple things at the same time you need and I might have got a bit heavy on the vinegar but it's gonna be cool so what is the vinegar the vinegar helps with the coagulation of the air so the outside will toughen up immediately and that's gonna help us not getting strings of white everywhere I mean it all it all comes down to one thing the freshness of the eggnog this method I think is a very fresh oh but I can always blame the freshness of the egg if it doesn't work yeah so you see you've got two two types of white you've got the drug the runny white and then in the center you've got the firm white it's this is interesting because you just usually people swirl it I feel like I've never had success with it and just lightly drop it in exactly one another no oh yeah we can try I'm gonna try to bring it together but usually I would do that doubt no no no that's perfect there are ways to make it more pretty yeah but I feel like if I'm getting to 80% of a good poached egg with doing nothing that's the method I want 80% of yeah so how many times did you test this to get it oh so many many many times so your son had like a lot of decent it's not yeah exactly exactly right Wow okay so that's the technique to kind of wrap yeah and itself that one's good but I feel like if you really want a perfect poached egg there's a way to do it yeah you just place it in a strainer first and you get rid of the runny white cuz then you only get it in there yeah exit and then you're making a strain of dirty and you have to do the dishes as well cuz who's cleaning I'm a youtuber I'm cleaning the cleaner do the filming I do everything exactly so so in my kitchen I would not you know you know dirtiest a strainer I would except the strings so how do we know when this is done three minutes I forgot to count to count it okay so this is where we're kind of just what are we looking for now this is the test we don't have the timer we don't have the timeout that's even better maybe that's yes okay and how do you want this I can always time for it's gonna damage it yes I think it's gonna damage it okay so yeah I use it I use a flat one yes yeah that's great this is gonna be cool no it's way too early man we need three minutes on the clock you think it's been up in I mean maybe two all right we've been talking for a while maybe you're right this what I'm saying we need but it's gonna be easy to check go to you to the test without the time how do you check it's gonna be easy man it's too early okay yeah I can feel it yeah you need to use your senses yes dad that's the thing that there is one thing and I've seen that in your videos as well I people are terrified in the kitchen there need guidance so that's why they are hanging to recipe as if their life depends on it that's not the way you should be cooking I know it helps at first to understand cooking maybe that's the way to go when you're learning just that but then you need to let it go baseline let it go adapt just take a look sniff it smell it touch it I call this intuitive cooking yeah taste it adjust yes adapt and this is the only way I feel like you're gonna take your home cooking to the next level if you can break out of the recipe correct yes own it this is your recipe you're reading a recipe in a book but this is not the recipe you are making this is the recipe you're making like an interpretation only ass looks like it so I think we should be good okay so how do you drain this so usually you would use a slotted spoon I'll be honest yeah yeah yeah well I gave you the slotted but it wasn't up to par no couscous this one has edge on it so it might damage the dough wrap this a new kitchen I still know but this is fine okay now where do we put that on a plate yeah oh it good water cold water that's what we need because we need to drain the the vinegary smell of ah got it and that will start the cooking as well yeah I think sure we'll be fine we'll each get one see who needs a slotted spoon yeah you can tell it's good not saying that the cooking is good not because I waited for three minutes or just because of this yeah you know it's gonna be runny you can see that the white birches obviously we were there when it comes to halfway Thanks yeah for sure you don't see that we can always make them a bit more pretty at the end let's see where we are at the moment I just removed my glasses cause otherwise I see nothing I don't think there's any salt in there but it's good to kind of get that baseline flavor let me taste yeah well maybe we need we need to push it let me tell that to concentrate the flavors we need to reduce the amount of liquid it's tasting like a nice really nice veggie soup yes I like it already so god it's fresh it's like I said you know just all like a classic that you soup but I can taste the umami parmesan in there you can taste subtle oh okay okay it's a little salty but it just adds like a parmesan essence the whole yeah so okay I can place a onions couch bay I can taste the meat but but but it's delicate this is why you add these ingredients after because if you cook them for too long it all becomes it one right now the flavors aren't doing it so we like we want to reduce but I feel like we don't want to okay great so do we want to add the kombu yes did the only thing with the kombu you shouldn't boil kombu okay why not good because it's it's adding like like unwanted flavors to the broth it's it becomes slightly acrid okay so should we wait I mean I would it depends on how much liquid we need at the end I would just produce it a bit okay then cut off the heat add the kombu but it just maybe two minutes before we want to strain everything okay the kombu is going to stay in there need to add the tower or make the tower right yes we need to make the tyree on the side guys so why don't you start on that that's good yeah I mean view a ball yeah that's great so back to the question when you're when you are coming up with a with a video and your recipe testing this how do you know that line of what what journey you want to put in there versus what you'd be recipe testing because I struggle with that a lot it's like all right it's awesome to you know to mess up on camera but then sometimes it's too much yeah you're gonna have your together a little bit right so I think I've got a good example of that okay I watch a lot of YouTube I'm a big fan of YouTube in the first place which I don't think is a bad sign that's good I've got plenty friends on YouTube not not only in the food world but also in the making world yeah I've got blings makers in there one of them jimmy di Resta make those woodworking ITA's metal okay he's doing plenty different thing one time it was telling I think it was on a podcast he said when I'm doing a table for YouTube and I'm working on the legs of the table yeah I will do first three legs and I will shoot the last one a knife and I thought well so it's TV cinema somehow it's TV's footage made to be watchable it is entertainment the failure needs to be rounded it can't be just documenting since when I'm making ramen I would be cooking for three days so so I can't recall three days of failures it's it's not interested like if that's just documenting exactly okay I see so it's like somewhere it's just like this ramen right here we're finding some type of mix between Japanese and French maybe it's 70% French 30% Japanese or the other way around we'll figure out soon with a YouTube video it's the same thing you're finding like he did 75% of the project show the 25% so there's still a potential but at the same time he doesn't mean you know emphasize or he doesn't show his failure so he's got a different approach but what what I just meant was that I don't have to show everything to the audience I decided to show most I mean all the success plus some of the failure yeah but selected failures so active cuz otherwise is just boring it's still ease content I mean it's TVs movies yeah we are making movies short movies on YouTube whatever we're not why is our movie if our life yeah but even a blog is so sort of the movie as well yeah that's something happening especially in those videos when you're making a recipe and you just record that recipe it's not super close yeah even though it's a video and the video could but I feel like when I'm making like the an episode on the ramen series for example and there's a failure this is so much a movie like there is a catcher he's learning something is failing oh no the world is counting on his head what's gonna happen then oh he pulls himself back together goes back to it and the hero I'm coming my scepter here oh yeah and the hero comes back this comic book of like the ramen master here you know you do food videos okay mm-hmm but they have such a cinematic quality they have such a storyline where did you learn that style you you do that very well of taking a recipe or taking something we're cooking but turning these into a film was it always you know your startup were you always thinking I want to do cooking videos or were you a filmmaker at heart where did you start so I started by making all the movies for my friends so when I was in high school basically you say high school yeah it's a high school and I was 18 17 18 my dad decided for whatever reason that at our plate we will never have a PC computer we will only have Apple Computer and back then it wasn't cool it was like terrible because I had no gaems whatsoever on my computer which means also bright side of it but the only games I had on my own on my computer on my own on my family computer was like a Adobe Photoshop iMovie and like oh yeah making money on YouTube as well but what I meant is that I had no choice but to learn these because otherwise everything was just I mean you can't play on a Mac you couldn't play on yeah and I learned editing I learnt you know color collecting I learned filming so I was dedicated guy when it came to making movies for for my friends of taking pictures at parties and what age was this when you were learning 17 18 maybe earlier maybe 14 15 s because it could I also made like skid bug movies rollerblades but you clearly you know you had this Apple Computer but you were always there was some interest in filmmaking yes because I think it's nice because I I feel like it's it's it's nice of you like yeah sure but I feel like it's it's it's I I love light I love pictures yeah I love photography I've been working in photography agencies so I enjoy an image very much and I feel like a movie being just a sequence of image I enjoy movies as well with with the movie you can be more didactic with the story I feel like a photograph leaves more room for imagination deportation because it's only one shot and then you imagine everything around it with the movie you take people along and you tell them a story it's more didactic it's more of a teacher approach I mean that's what I feel and since I feel myself like I'm basically teacher but I'm basically a teacher of somehow so this method of expression fits my personality very well so are you more filmmaker or you more food educator like where are those two intersect I think boundaries or definitions are not modern the law I feel like we blurred the definitions of what it is to be a filmmaker what it needs to be a cook I don't call myself a chef I should yeah I should I'm a home chef yeah like I don't call myself a filmmaker what I'm a filmmaker so you I think that's what's so cool about YouTube and in this modern world we live in you have this opportunity to take all of these weird skills and piece them together because when you start a channel like yourself it's like okay what am I gonna do I'm a filmmaker but then what are my interests how do what films am I gonna make so what was that like for you and you spike was it always gonna be all right take this filmmaking quality and just bring in food to that was that your goal from the start more or less to be honest so I did a few trials in error even on YouTube so I applied the same method to YouTube as well I posted a few things it always had food involved but some of them were more directed to to travel for example some of them were more recipe oriented and and just by making content and adapting to the reaction of the audience that that's how I defined my my my line the personality of my channel and I think that it's evolving over time there's something very interesting with YouTube channels yeah they are they correspond to a person most of the time it's it's not that often that you see a YouTube channel that is hosted by several hosts yeah you have the experience those ten will not work some people like some have figured it out but generally there's something about YouTube you know when I started on the hunger channel these productions try to like let this is TV right you know let's yeah exactly like Food Network but it's just something about it this connection just doesn't work yeah it's not that often that it works some sometimes it does but it's less less frequent and and and what I realized that I thought or the part that an individual evolves in his life it changes so the YouTube channel it's gonna change along that there's no other option because the guy was like a meat eater and I was vegan so the challenges turn into the vegan channel but this is I think the hardest part about being a youtuber because you have full capabilities to do whatever he wants you can you can choose and you have freedom no one's telling you anything anything but the problem now is your own personal pressure the pressure from your audience so for you how do you know how do you successfully go through a change on YouTube and I don't you tell me I don't I think this every youtuber struggle some some youtube channels die because they can't change but you're so right this channel is about you now how do you evolve that's the public the audience I think we're ready for them yeah I think so we've reduced yeah I think the audience is not always make a combo now for sure okay let's go for uses so Khumbu is just gonna add that extra layer of umami okay so really that's the only Japanese thing and then we're just gonna add this fresh so yeah cook the tar a like you wouldn't no no that is just concentrated sauce but I feel like the the Terri sauce has been invented for for practical reason cool this way you can control the amount of seasoning in the end product speaking of seasoning do we want to solve that oh yes oh yeah we won't everything to be nicely seasoned okay so we're just gonna season this is tasting really good oh maybe paper cones even better we don't touch them oh I don't think I have that so please not yet oh but it's like it locked in there good luck trying to get it just the touch yeah how did you navigate a change in your life and relate that to your YouTube channel like you know you've been in how long have you been on YouTube 6 years ok so you've gone through that's a solid YouTube career you've been through at least one or two of probably big shifts what's your recipe for navigating change that's a tough one meant to be honest cuz I'm not sure I have one very clear in my mind I just adapted to whatever came and also so in the past I have worked with a Jamie Oliver yes so you are on Jamie's four - yeah exactly when he had a lot of he tried he started a Late Late Late like a big YouTube network back when the YouTube networks were cool and I gave him a ton of credit because he was amazing he could have just gone on and just done cookbooks and TV but he was like oh yeah exactly he's a good guy yeah no III mean he's a big inspiration of mine and we were chatting about things - ready on the couch and they told me well if you want to succeed in all this your work I can't tell you anything about your work but I can only tell you you need a tough skin correct this is direct couch chats which is Oliver yeah exactly push that area it says here I need a tough skin if you don't have the skills to do whatever you you're doing well there's no story there's nothing to tell you but otherwise without a tough skin it's gonna be complicated because there is an audience there are people watching you they have an opinion sometimes legitimate sometime it's gonna be a bit harsh yeah and you will just have to cope with it to deal with it or just to accept or not accept get used to it man it's usually a point it really is like I think any creator we just look at YouTube as a unique form of creation because you get direct comments but it is just being having that tough mm-hmm it's so true but you are gonna get if you're doing anything if your there is some hate around the corner somewhere even at the Food Channel which which I don't understand when people are surprised yeah it's just like how human works yeah like human tears my about things okay it's not the end of the world it doesn't mean we have to take this personally they're criticizing the content there maybe they are having a tough time I don't know I don't want to know to be honest so basically having a tough skin in any type of creation is probably the most important thing about yeah continuing success in York it's very hard it's questioning so many things in your life believe try to be the first person to believe in yourself sorry I suck you honest as we asked me talk about a deep dark YouTube lessons hold on a sec okay it's the bed segment no it's good so these are looking good we're jammed up right now and now we're just kind of deglazing a bit oh you're right we should bottle this up well anything else in here is a junkie shot guys did you add some seasoning already just saw soap but I feel like there's so much flavor going on yeah it's good I like I want to know it's caca carmelized onions taste like oh I think it's gonna be I can see that it's funny cuz you cook as well so you when you could you you've got this thing that your mind cooks as well yeah my mind just cooks in advance the things that I'm cooking it just tells me oh this is gonna taste good for sure no no you know yeah but you know what I hate with videos and maybe this kind of goes into yes so with videos I struggle with like having that in my mind this video is gonna be good and it's gonna look like this and it doesn't ninety percent of the time but maybe that's when you start incorporating mistakes yeah maybe but even though I still put up some content that I believe in times and it just doesn't well yeah here we are we've got our eggs yes we've got our onions that will be on in a few minutes we need this okay so we want to strain this yes we need to strain it and then get it on a boil because we want this super hot I feel like ramen one of the biggest shakes is when it's so cold it's too cold and needs you you undercooked the noodles I feel like a little bit at the broth dude yeah and also one of the misconception with ramen you're supposed to eat the ramen bowl in probably a few minutes tops it's an eating experience it's not like oh let's hang out and you know you know what it's it's very much like Italian pasta that is it cool okay yeah Wow I would suck that right to be honest you would why I would suck it oh my god I think it's good oh my god that's so we can chop that up oh we didn't make the croutons what do you think and you know that we did you a good move into pointing this in the broth with our broth we'll get that fire yeah so we need to concentrate on this I might need your input on this so I added some tamari soy sauce and some mirin tamari is mostly so cheap this milling sweet wine is bringing the sweetness so we need to find some balance between those two now remember this needs to be overkill overkill it's like a dressing yeah you could have take yeah a spoonful of addressing would be like oh you want it to be super strong yes I think it tastes great right now so you've got a balance between sweetness and so to make this the balance is perfect I think so maybe so since the other thing was very French but this could stay Japanese somehow yeah yeah oh you're saying this isn't French yeah exactly cause because the broth I would I feel is mostly French yeah this is basically japanese happiness and this is in between yes cuz you've got the second that's what i was trying to explain sometimes being a French person you know doing videos in English yeah tell me about that how you know the difficulty because you make made a conscious decision to do all your videos in English right from the start yeah so so I basically oh wow that's very good that's submission are they not what's kind of keep them until they just keep them on who did we like yeah from the very start yeah yeah yes so from the very beginning I I thought about this because in the past I was an entrepreneur yeah I had a digital marketing agency that I that I was running in Paris for for like several years and we made we started a few internet business a few startups pace young and we always tried to have English because I thought if you cannot scale a start-up it's not really a stop the party scale just within France exactly and I thought also I love traveling I was very selfish at that moment I'm still here yeah still here in New York right now yeah exactly so I I thought if I were to do content in English maybe it's gonna make me travel yeah oh that was there yeah that was part of it and also cause I wanted to reach out to I thought well the endgame in France if you consider the amount of people connected and then within that population the amount of people which will be interested in my videos it's going to be narrow it's gonna be very tight very narrow yeah yeah and because YouTube is all about the niche yeah but it's about the global niche so we can get a niche you can reach out to a niche in every country on the planet if you allow them that's when the niche becomes huge examine its global exactly because you still need an audience to make a living so when what was the hardest part about starting your YouTube channel in English I'm gonna go grab a to ramen bowls okay so here is going to be an onion about these special for your arrival this is from some noodle company and they yam is sponsoring the show you're getting some money from its from douche maybe next time I'm in that here but I'll give them a shout-out because the noodles are great and robbing Turtles I mean you make them they're difficult to make obviously we know so most ramen places in New York don't make their own ramen noodles these you know the nicest ramen shops the the most popular they just buy from some noodles because they're like you know they make really good noodles what's the point of spending so much time making noodles so some noodle company you can get them at a few markets around town so we're gonna boil these we're it we're ready to come together yeah yeah let's bring this thing together yeah we've got a need yo can we get every consulted eye so I think one packet each and check the limited and tell me about when you're cooking ramen noodles what's like what are you looking for it's quick right yeah it's super quick super quick and you mentioned this like a few seconds ago but we basically have to undercook them yes but otherwise was the broth that gonna cook anyway and you want the chewiness that's exactly would a good ramen noodle and it shapes with the slope as well mmm okay so why don't you work on take your bowl can I get this out of the pan just just yet bold nicely let me take it out here you go okay thank you miss take this right so this right here we're ready to bring our ramen noodle together we have something men what the fat the but child okay fight but oh we need it now yeah I think so a little bit of it that's super fresh sure but but it but it's too charred when it comes to Harmon it's always like me thought that yeah you need your this is like the infused oil okay the only issue is you have a microwave no I mean I do we can put it to wait it's not gonna be a big deal to be honest because the broth is gonna immediately melt okay so what effects a lot yeah exactly it's gonna work okay all right cut my rolls first I would say Oh funny yeah what do you do oh so I wouldn't do that I would do panicked oh this is number one okay you know using the master you did 14 videos okay so then I would go yeah the big spoonful of that one let me get it let me get one big burn yeah I'm gonna get a little more yeah okay okay then we're gonna go with can I use here you can use this okay that's right so this is the clarified butter so you don't want to go light on this no that's what's crazy about ramen is so much about that it's about fat and so that's why it's so good that's crazy just the look of that the clarified butter then you've got fat and salt okay fat so we're gonna put it in yeah as soon as we do that oh yeah so let me help you on this side oh yeah I feel like we're gonna keep this spot for the finishing this is finishing okay it's been water melting okay yeah we can put those now stir that in gently to make sure that it's gonna be melted your noodles for sure that then take those so technically we would we would need to do a fold it's complicated it's complicated look at the fat dribbles right there that is so I reckon this much I love moves so much go like this and then Oh if I you do the noodles after yeah I say I say that's beautiful no it's true the fold is so important because you eat the first with your eyes right yes that's why ramen to me is you can't beat it ok ok now we go top banks toppings go for it okay you're gonna go with the dot above this on this side a little carrot fishcakes really just blanch your carrot I like the fresh in there cuz everything has so much flavor you know wow it's gonna get a little more of that yeah you know this is gonna taste amazing cheese oh yeah yeah we need this on the side sauces it's gonna be complicated to get it out just do your best that's broke no it's not a big deal no way let me let me just try to put it upside down oh yeah yeah yeah let me just try to plate it up when you wanted the time did you just want like what were you thinking for the time cuz green wouldn't be nice yeah green is gonna be good oh yeah yeah let me just check out some some some type okay so we are gonna try here I'll do it real quick you focus on okay on what I don't know all the time then up up I love cooking so much yeah it's always a good moment we've met this is this is the first time we've been really cooking together like in this spontaneous format or spontaneous I love this kind of much man oh my and then cheese I think it worked so whatever we did together like this is looking very good this is amazing right so you were saying about filming the food reaction because that is so difficult filming you know it's a weird thing cuz you've got the how much space do I've got on my SD card how much battery left in my camera is this gonna be all ready good job this has been staying on the counter for three hours it's cool and then it's like like okay you take a bite oh my god was that the right reaction I took another day and try to act like it was normal not sure what's your best advice for trying food on camera other youtubers you mean no for just or like if you're on Instagram and you've wanted to search I would say just if you cuz I've seen people pretending to taste their food they just go like wow that's too quick that's that's not possible this is a good point when you eat a dish yeah it's first bite is like it's alright and then it's especially ramen you know that's a with ramen I find that the experience of ramen is that it changes over time you have one dish that creates this experience over 10 15 minutes and there's no way from the first bite exactly there's no way for sure you've got this evolution that is happening in your mouth and and with the experience as well yes people are they act too quickly yeah that's some okay oh man you know what the poached egg in the ramen I think I think it's a it's something because it's got mixing with the broth oh my god how good is the highlight first bite oh my god it's so different yeah let me have a bit of the onions should just be the sake onions that should be a topping and ramen for good I'm about to die so you know I wouldn't say the first thing is around I've got a mouthful yes it's a la I would say right away the the combination that that sort of balance we are trying to find I think we did a good job because my mind is kind of like is this a traditional French onion soup yes no it's not I'm getting bald in different directions right now the onions I'm really getting the camera onions that you would get but I've got this hint of Japanese flavor the sec is just shining the the clarified butter is genius in here and you're shut the fat you need it coats the noodles and it just wool it takes it there I've got an advice for people who want to enjoy ramen I've seen people in ramen restaurant they take too much mousse when they eat like there's just too much yeah you need to pick slightly too little to what the perfect bite would because because they are alone and usually they are piping hot right now with your career with your cooking well how are you changing and how do you want to sort of relate that back to your YouTube channel mmm you mean what's the evolution for my youtube right well like where do you find yourself is are you in a change are you you know riding because I feel like the career is very life in roller coaster social where where do you see things going for you I feel like I mean in place right now where I understand where I have value and where I don't have value I feel like I'm on the edge I've always been on the edge of the DIY world and the food world I've got this engineer side of me that needs to shine in my videos and whenever I neglect either the food side or the engineering side and the content doesn't perform as well people somehow understand and and YouTube the platform maybe as if it was a living thing it kind of understand who you are and where you should be somehow it's it's it's it's still you know something you have to agree or disagree with but I feel like so you're just trying to connect a little closer to what your places and you feel like yeah doing a good job right now not all the time mm-hmm I mean morphed and then I did before for sure for sure in the past I was just trying new format all the time at the moment I know that I love making series I know that I love the journey of the main character I love ups and downs understanding learning as the audience who learns as well this is my thing now food is the main subject and I'm always trying to solve the problem I've got basically you've got an episode right there yeah solving a problem in food using engineering skills that's about that would be about an episode of my channel I would say so you can follow him I'm sure you know Alex French guy cooking so it's speaking of series can you give away your next series to the paper meatballs meatballs my meatballs meatballs are amazing we miss both meatballs are exactly the foods that are like from the outside it's just a meatball yeah it's just like what is it it's ground meat that's what it is meatballs are apparently simple there's so much that goes into proportions ratios moisture there's so many techniques I learned techniques form Italians I learn technique from Chinese chef where they incorporate bits of jellified stock inside the meatballs so you get that extra juice when you bite it's just insanity okay Alex French guy cooking the only guy who can make a 16 episode series on the meatballs on his YouTube channel will be linked below and we're gonna we're gonna finish this this was great thanks for coming on the first special mode of life cooking lab always fun to cook with you always fun to chat YouTube and we'll cook again soon that's amazing that thank you so much\n"