Jun Kurogi, the last Iron Chef Japan, told us about his food, his passion, his story, and let us into his restaurant to experience a meal like weve never had before, and might not ever have again.
This is a big deal for us as foodies. A bucket list. I hope you like it. And if youd like to experience this for yourself, we have all the info on our blog:
☞ www.eatyourkimchi.com/kurogi
Up close and personal in front of one of the greatest sushi masters of our time.
Watch Takashi Saito, 3 Michelin star sushi chef, in action.
Pay attention to Saito’s utter concentration and movements. He’s done them millions of time, but still, if you look at his face you might think that he’s dismantling a nuclear device.
Probando carne Kobe, reconocida a nivel mundial, en México.
Esta carne proviene de reses japonesas conocidas como Wagyu.
México es uno de los principales consumidores desde hace poco de carne Kobe y viajé a la Ciudad de México para probarla.
Brisket/Pecho de Res ahumado. Hasta ahora el mejor resultado que he obtenido gracias a prepararlo en ahumador y con termómetro durante toda la cocción. Preparé también una sencilla pero rica salsa BBQ casera para acompañar.
Muchas gracias a Grand Western Steaks
por este Brisket: bit.ly/2NZu513
15% de descuento usando el código: LACAPITAL
*Información especial de cualquier producto Grand Western en español, puedes llamar al representante Emilio: (305)310-0559 grandwesternsteaks.com/
Check out this stunning and satisfying compilation of beautiful hand-carved candles by DIMSI TV!
Theyre too beautiful to burn, and the way theyre made is oddly satisfying to watch. When you look at the final results, it hard to believe that these are just paraffin candles theyre real masterpieces with intricate twisted ribbons, and carved weaves and patterns.
«DIMSI» is the name of both a candle factory and a team of creative craftsmen. They produce carved candles, equipment for their manufacture, and also organize masterclasses.
Creating a carved candle is an incredible and beautiful process! People doing this job definitely dont feel stress after a working day ;)
In order to produce several multicolored layers in a candle, its placed in hot paraffin with dyes. After that, the masters start their work. The candle cools down very quickly, so in order to avoid the material hardening, the carving has to be done very quickly
Watch this awesome video and youll be impressed with the candle craftsmens skills!
Dont forget to leave a like and subscribe to Now Ive Seen Everything for more amazing videos!
This amazing chef creates mind-blowing food illusions that will definitely impress you!
Chef Ben Churchill has been a professional chef for over 10 years. Around 3 years ago, he realised there was one area of cooking he had never really dabbled in: pastry. He started teaching himself the basics but soon grew tired of the conventional aspects of the pastry world. Everyone was doing the same cakes, mousses and pastries. This is when he started thinking about lemons. Could chocolate be worked to form the shape of a fruit, but contain a hidden surprise? He crudely constructed a chocolate shell by moulding yellow chocolate around a lemon, cutting the citrus fruit out then joining it back together, but not before filling it with chocolate ganache. It worked! It was rough, and crudely made, but it worked! Now his mind was opened. What else could be done? What else can be made? How far can desserts go? So he started experimenting. Carrot cake shaped like a carrot, beetroot shaped brownies, coconut mushroom meringues. With each dessert he was teaching himself new skills, new ideas. This is when he started to move even deeper into what he calls ‘food illusions’; desserts designed to trick and confuse. The ethos has always been the same however. The flavours must always remain true to the theme. A dessert based on the computer game Fallout, for example, should include flavours relevant to a post nuclear wasteland: sour sugar, lemonade, popping candy.
As the desserts became more elaborate, so started the criticism. Some people in the world online couldn’t believe they were edible. They must be constructed with something other than food. So he decided to start filming himself making them. He showed himself creating, then eating the food illusions. This is when his profile really grew. His Facebook and Instagram started gaining followers, the video quality and editing skills improved, and the desserts kept on coming.
People watching the desserts just wasn’t enough for him. He wanted people to experience them for themselves, to try making them, to start thinking like he does. So he began writing «Food Illusions volume 1». A compilation of some techniques, thoughts, articles and of course full desserts. Completely self-produced, from the photos to the design, it was released in November 2017 through Amazon. It was very well received by food illusion fans both new and old, and has shifted over 1,000 copies to date.
What next? As of late his desserts have taken a sinister turn. Following on from the success of his washing up sponge dessert (olive oil sponge, topped with a mint crumb and served with a milk foam and apple puree to replicate a scrubbing sponge) he is now playing on the idea of not only making desserts that look like other things, but making them resemble unappealing items. The idea is to challenge people’s perceptions of taste. To add that element of surprise, and be delicious. Examples include the edible soap bar (lemon parfait, lavender gel and chamomile shortbread), the mouldy orange (a conventional mirror glazed imitation orange, but with the addition of bubble gum meringue powder for a realistic mouldy look) and most famously, the edible ashtray. A vanilla pannacotta set in an ashtray, topped with silver chocolate, meringue ash and chocolate cigarette butts. The reactions have been better than expected. Love it or hate it, they definitely get people talking. These desserts will set the theme for his next book, «Food illusions volume 2». There will be many desserts in the same style as these. Food to make your skin crawl but stomach celebrate, as well as tutorials on silicone mould making, more techniques and musings.
Весенним токийским вечером, мы встретились с японкой Маки, чтобы попрощаться(или это еще не конец?). Так или иначе, новый этап моей жизни в Японии берет свой знаменательный старт! Какие еще приключения и новые знакомства ждут меня на этом пути? Узнаем вместе на моем канале=) Подписывайтесь!
Мы, вместе с друзьями японцами я впервые приехали в Тайвань! Главной целью поездки было благотворительное выступление со сбором средств на восстановления Окинавского замка Сюри, который сгорел осенью прошлого года. Пробуем местную еду, ночной рынок, массаж и тд. Тайавань ксати первая страна в Азии, где разрешены гей браки. Меня всегда в первую очередь интересует атмосфера стран и мест, которые я посещаю. Как живут люди, что думают, что говорят. Хотя свободного времени было мало, тем не менее удалось поближе познакомиться и с тайваньскими девушками.
Также в Тайване мы сняли новый клип! Я там даже пою!
Оборудование, необходимое для открытие собственного кафе от франчайзинговой сети Сушная. Во франшизе кафе ресторана Сушная используется самое лучшее оборудование и приобретается на самых выгодных условиях. В конце небольшой мастер класс от шеф-повора сети ресторанов Сушная. Узнать подробнее о франшизе можно на нашем сайте сушная-франчайзинг.рф
