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Japan ramen shops keep a solid steel egg in boiling water and drop it straight into your bowl if the broth cools to get instant heat.

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Massimo

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1,270,389 görüntüleme • 3 gün önce •via X (Twitter)

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Noodle shops in Japan give you a hot steel egg to warm up your soup if it gets cold. [📹 the_shark_decoy]
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Noodle shops in Japan give you a hot steel egg to warm up your soup if it gets cold. [📹 the_shark_decoy]

Massimo

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Bringing back EVAN’s viral Egg Cloud Ramyeon 🍜 recipe: 📄 Ingredients: 400ml* water, 1 egg, 1 bag of Shin Ramyeon 1️⃣ Bring water to a boil, then stir in the noodles and seasoning packet. 2️⃣ While the water heats up, beat an egg in a small bowl until smooth. 3️⃣ Once the noodles are partially softened, nudge them to the edge of the pot. 4️⃣ Slowly stream the egg into the clear space of the broth; it will float like a light cloud. 5️⃣ Allow everything to cook until the noodles reach your preferred texture, then pour into a bowl and enjoy! “Heeseung's egg cloud ramyeon recipe that is popular these days!” #EVAN #에반 #HEESEUNG #희승
0:25

Bringing back EVAN’s viral Egg Cloud Ramyeon 🍜 recipe: 📄 Ingredients: 400ml* water, 1 egg, 1 bag of Shin Ramyeon 1️⃣ Bring water to a boil, then stir in the noodles and seasoning packet. 2️⃣ While the water heats up, beat an egg in a small bowl until smooth. 3️⃣ Once the noodles are partially softened, nudge them to the edge of the pot. 4️⃣ Slowly stream the egg into the clear space of the broth; it will float like a light cloud. 5️⃣ Allow everything to cook until the noodles reach your preferred texture, then pour into a bowl and enjoy! “Heeseung's egg cloud ramyeon recipe that is popular these days!” #EVAN #에반 #HEESEUNG #희승

EVAN FOLDER

37,057 görüntüleme • 3 ay önce

if your joints kinda suck a good way to keep the airflow correct is heat shrinking the tip. feels good to pearl one so solid that it doesn’t require it but a little water and a torch goes a long way.
2:48

if your joints kinda suck a good way to keep the airflow correct is heat shrinking the tip. feels good to pearl one so solid that it doesn’t require it but a little water and a torch goes a long way.

sleepy

280,079 görüntüleme • 2 ay önce

That ramen broth got an upgrade with a squeeze of lime! For some, it's "just the right amount of spice," but spice lovers might want to turn up the heat a bit. Ever tried it? #ramen #foodie
1:15

That ramen broth got an upgrade with a squeeze of lime! For some, it's "just the right amount of spice," but spice lovers might want to turn up the heat a bit. Ever tried it? #ramen #foodie

NinaUnrated

73,169 görüntüleme • 1 yıl önce

At −40, the air is ridiculously cold and extremely dry. When you throw boiling water into it, the water doesn’t have time to politely cool down. Instead, it instantly breaks apart into tiny droplets and vapour. Those microscopic droplets lose heat almost immediately. Some of them freeze so fast they turn into tiny ice crystals (the “snow”), while the rest flash straight into water vapour (the “steam”). The colder the air the better the reaction. Do not attempt to do this unless it is STUPID COLD! The boiling water will just fall down on you. Ouch!
1:14

At −40, the air is ridiculously cold and extremely dry. When you throw boiling water into it, the water doesn’t have time to politely cool down. Instead, it instantly breaks apart into tiny droplets and vapour. Those microscopic droplets lose heat almost immediately. Some of them freeze so fast they turn into tiny ice crystals (the “snow”), while the rest flash straight into water vapour (the “steam”). The colder the air the better the reaction. Do not attempt to do this unless it is STUPID COLD! The boiling water will just fall down on you. Ouch!

Bunsen, Beaker, Bernoulli & Brix

20,086 görüntüleme • 6 ay önce

Spicy Ebi Ramen 📍 Sapporo, Japan 🇯🇵 Taste Japan: Known as Spicy Ebi Ramen, this dish starts with a concentrated red chili sauce base followed by a rich, hot shrimp broth. Signature pink noodles, flavored with shrimp extract, are boiled and folded directly into the soup. The bowl is then topped with tender pork belly, fresh green spring onions, soy beans, and black mushrooms. As a historic capital of Japanese noodle culture and the birthplace of miso ramen, Sapporo is globally renowned for its hearty broths designed to combat cold northern winters. The intense seafood flavor and high heat of this specific dish perfectly represent the robust and continually evolving food scene of Hokkaido. Video: ebisennin.sapporo
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Spicy Ebi Ramen 📍 Sapporo, Japan 🇯🇵 Taste Japan: Known as Spicy Ebi Ramen, this dish starts with a concentrated red chili sauce base followed by a rich, hot shrimp broth. Signature pink noodles, flavored with shrimp extract, are boiled and folded directly into the soup. The bowl is then topped with tender pork belly, fresh green spring onions, soy beans, and black mushrooms. As a historic capital of Japanese noodle culture and the birthplace of miso ramen, Sapporo is globally renowned for its hearty broths designed to combat cold northern winters. The intense seafood flavor and high heat of this specific dish perfectly represent the robust and continually evolving food scene of Hokkaido. Video: ebisennin.sapporo

TasteAtlas

87,922 görüntüleme • 1 ay önce

“Microwave-safe” is a LIE if you care about your hormones. Dr. Shanna Swan, the world’s top expert on falling sperm counts: “‘Microwave-safe’ ONLY means it won’t melt. It says ZERO about the BPA & phthalates that leach into your food the second you heat it.” She says: NEVER put plastic in the microwave. Ever. Same with bottles left in a hot car — chemicals migrate straight into your water. Switch to glass or steel today or keep eating plasticizers. Your fertility is literally on the line. Who’s throwing out their plastic containers after watching this? 55-sec clip from Dr. Swan herself ↓
0:55

“Microwave-safe” is a LIE if you care about your hormones. Dr. Shanna Swan, the world’s top expert on falling sperm counts: “‘Microwave-safe’ ONLY means it won’t melt. It says ZERO about the BPA & phthalates that leach into your food the second you heat it.” She says: NEVER put plastic in the microwave. Ever. Same with bottles left in a hot car — chemicals migrate straight into your water. Switch to glass or steel today or keep eating plasticizers. Your fertility is literally on the line. Who’s throwing out their plastic containers after watching this? 55-sec clip from Dr. Swan herself ↓

Camus

367,186 görüntüleme • 8 ay önce

1. Drop your steak into hot water, does it break down or cloud the water? Not real meat. 2. Drop your fish into cold water, does it sink? It’s fresh. 3. Drop your chicken into cold water, does it give off a cloudy liquid? It’s pumped with chlorine.
0:37

1. Drop your steak into hot water, does it break down or cloud the water? Not real meat. 2. Drop your fish into cold water, does it sink? It’s fresh. 3. Drop your chicken into cold water, does it give off a cloudy liquid? It’s pumped with chlorine.

VICTORIA FOREVER MAGA 🇨🇦 🇺🇸 🇬🇷

341,679 görüntüleme • 1 ay önce

A stunning ramen chef serving up insanely good chashu ramen and fried rice. The broth looks rich, but it’s not overpowering... just deep, flavorful, and perfectly balanced. The chashu? Melt in your mouth tender. Honestly, you’ll want extra. Pair it with noodles or throw it on fried rice either way, it’s next level. 📍 Gifu, Japan 💴 Ramen: ¥1050 ➕ Extra pork: ¥400 🍚 Fried rice: ¥550
1:01

A stunning ramen chef serving up insanely good chashu ramen and fried rice. The broth looks rich, but it’s not overpowering... just deep, flavorful, and perfectly balanced. The chashu? Melt in your mouth tender. Honestly, you’ll want extra. Pair it with noodles or throw it on fried rice either way, it’s next level. 📍 Gifu, Japan 💴 Ramen: ¥1050 ➕ Extra pork: ¥400 🍚 Fried rice: ¥550

SoraHikari

37,936 görüntüleme • 3 ay önce

This guy is boiling water in a random parking lot using pressure not heat. He explains the setup after, boiling water cold proves the concept that phase and reaction conditions depend strongly on pressure not temperature
3:10

This guy is boiling water in a random parking lot using pressure not heat. He explains the setup after, boiling water cold proves the concept that phase and reaction conditions depend strongly on pressure not temperature

Bluntly Put Philosopher (BPP)

70,877 görüntüleme • 10 ay önce

🇯🇵 While a lot of tourists love going to chain ramen shops and standing in long lines, smaller shops such as Ramen Chonmage in Osaka are quite amazing. I went here once before and I found the staff to be so friendly.
3:35

🇯🇵 While a lot of tourists love going to chain ramen shops and standing in long lines, smaller shops such as Ramen Chonmage in Osaka are quite amazing. I went here once before and I found the staff to be so friendly.

haruka no yume【はるかのゆめ】

64,376 görüntüleme • 2 ay önce

GOLDA MEIR (FORMER PRIME MINISTER OF ISRAEL) HER ACTUAL 'CHICKEN SOUP RECIPE WITH matzoh ball recipe from scratch! 🥳 Can't wait to try it. 1.8 kilograms whole chicken 3 carrots, cut into large chunks 3 celery stalks, cut into large chunks 1 large onion, peeled and left whole 1 cups fresh parsley, whole sprigs 2 tsp salt 1 tsp black pepper 1 pinch paprika 3L cold water, to cover 3 matzos (unleavened bread sheets) 1 medium onion, finely diced and fried golden 2 tbsp neutral oil 2 tbsp fresh parsley, finely chopped 2 eggs, beaten 4 tbsp matzo meal, for binding 1 tsp salt 0.5 tsp black pepper Place whole chicken into large pot with carrots, celery, onion parsley and cover entirely with cold water. Bring slowly to boil Once boiling, skim off scum that floats will clear and droop temperature; simmer for 2 hours Once clear, add salt, pepper and paprika... leave to simmer and let it do its thing Soak the matzos in cold water for 10 mins, then squeeze out every drop of water with your hands until the matzo is dry In a small pan, fry 1 medium onion with oil until deeply golden. Add fried onions to a bowl, with squeezed matzo, parsley, eggs, salt, pepper and matzo meal (add tbsp one at a time and mix in before adding the next!) it should be firm but not dry. Rill into small balls and let rest for 1 hour in the fridge Strain the soup, you should be left with beautiful golden broth. Return it to the port and bring to a boil. Remove chicken meat from bones and skin and set aside in a separate bowl After the kneidlach have rested, drop the balls one by one into the boiling soup. DON'T STIR! Rescue to a simmer, partially cover and cook for exactly 30 mins They will swell and float to the top, don't lift the lid during the cooking process Ladle the broth into deep bowl, add kneidlach per bowl, add chicken meat and few vegetables from broth ENJOY #chickensoup #jewishfood #israel
0:38

GOLDA MEIR (FORMER PRIME MINISTER OF ISRAEL) HER ACTUAL 'CHICKEN SOUP RECIPE WITH matzoh ball recipe from scratch! 🥳 Can't wait to try it. 1.8 kilograms whole chicken 3 carrots, cut into large chunks 3 celery stalks, cut into large chunks 1 large onion, peeled and left whole 1 cups fresh parsley, whole sprigs 2 tsp salt 1 tsp black pepper 1 pinch paprika 3L cold water, to cover 3 matzos (unleavened bread sheets) 1 medium onion, finely diced and fried golden 2 tbsp neutral oil 2 tbsp fresh parsley, finely chopped 2 eggs, beaten 4 tbsp matzo meal, for binding 1 tsp salt 0.5 tsp black pepper Place whole chicken into large pot with carrots, celery, onion parsley and cover entirely with cold water. Bring slowly to boil Once boiling, skim off scum that floats will clear and droop temperature; simmer for 2 hours Once clear, add salt, pepper and paprika... leave to simmer and let it do its thing Soak the matzos in cold water for 10 mins, then squeeze out every drop of water with your hands until the matzo is dry In a small pan, fry 1 medium onion with oil until deeply golden. Add fried onions to a bowl, with squeezed matzo, parsley, eggs, salt, pepper and matzo meal (add tbsp one at a time and mix in before adding the next!) it should be firm but not dry. Rill into small balls and let rest for 1 hour in the fridge Strain the soup, you should be left with beautiful golden broth. Return it to the port and bring to a boil. Remove chicken meat from bones and skin and set aside in a separate bowl After the kneidlach have rested, drop the balls one by one into the boiling soup. DON'T STIR! Rescue to a simmer, partially cover and cook for exactly 30 mins They will swell and float to the top, don't lift the lid during the cooking process Ladle the broth into deep bowl, add kneidlach per bowl, add chicken meat and few vegetables from broth ENJOY #chickensoup #jewishfood #israel

Keren 🇮🇱

15,577 görüntüleme • 2 ay önce

This is how water turns into ice. As the liquid cools down, the amount of potential energy is reduced and the molecules start to move slower. When the water temperature reaches 0°C, the molecules stick together and form solid ice. [🎞️ spacerocx]
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This is how water turns into ice. As the liquid cools down, the amount of potential energy is reduced and the molecules start to move slower. When the water temperature reaches 0°C, the molecules stick together and form solid ice. [🎞️ spacerocx]

Massimo

315,095 görüntüleme • 2 yıl önce

A 50-year-old machine makes you a hot bowl of soba in 25 seconds at 3 AM. Somewhere along a Japanese highway, a flickering fluorescent light over an empty roadside hut. A box that looks like a refrigerator. You drop in three coins. You press a button. Something starts moving inside. Refrigerated noodles drop from above. Boiling water pours into the bowl. Then the entire bowl spins. Centrifugal force drains the water. Water pours in again. It spins again. Broth is added from above. A counter ticks down: 2, 1, 0. A steaming bowl of tempura soba sits there. Total time: 25 seconds. This is a Fuji Electric machine, built in the 1970s. Before convenience stores existed, it was invented to feed long-haul truck drivers something warm in the middle of the night. At its peak, there were thousands across the country. Today, only 50 to 60 locations remain. When one breaks, there are no replacement parts. The manufacturer no longer repairs them. When a machine dies, it's gone forever. And yet, they're still running. 2 AM on a Japanese highway, a 50-year-old machine still making someone a bowl of soba in 25 seconds.
0:29

A 50-year-old machine makes you a hot bowl of soba in 25 seconds at 3 AM. Somewhere along a Japanese highway, a flickering fluorescent light over an empty roadside hut. A box that looks like a refrigerator. You drop in three coins. You press a button. Something starts moving inside. Refrigerated noodles drop from above. Boiling water pours into the bowl. Then the entire bowl spins. Centrifugal force drains the water. Water pours in again. It spins again. Broth is added from above. A counter ticks down: 2, 1, 0. A steaming bowl of tempura soba sits there. Total time: 25 seconds. This is a Fuji Electric machine, built in the 1970s. Before convenience stores existed, it was invented to feed long-haul truck drivers something warm in the middle of the night. At its peak, there were thousands across the country. Today, only 50 to 60 locations remain. When one breaks, there are no replacement parts. The manufacturer no longer repairs them. When a machine dies, it's gone forever. And yet, they're still running. 2 AM on a Japanese highway, a 50-year-old machine still making someone a bowl of soba in 25 seconds.

NyanChuu🔮🇯🇵🍭

18,765 görüntüleme • 3 ay önce

In 1945, the U.S Food and Nutrition Board recommended people drink 2.5 liters of water a day. Also in 1945, fluoride was added to the public drinking water. Coincidence? If you haven’t figured it out yet, it’s not in your water to keep your teeth healthy….
1:03

In 1945, the U.S Food and Nutrition Board recommended people drink 2.5 liters of water a day. Also in 1945, fluoride was added to the public drinking water. Coincidence? If you haven’t figured it out yet, it’s not in your water to keep your teeth healthy….

Gubba Homestead

123,395 görüntüleme • 10 ay önce

Monday calls for a big bowl of Bucatini Carbonara! Recipe below 👇 Ingredients: 8 Oz dried bucatini pasta 2 oz evoo ¼ cup pancetta 1 ½ tbsp ground pepper ¼ cup pecorino Romano egg yolk Procedure: 1. Bring a large pot of water to a boil. Season liberally with salt. Place the Bucatini in the pasta water. 2. Heat the olive oil over a medium flame in a large saute pan, and add the pancetta to the pan. Cook the pancetta until it has rendered and the meat is caramelized, about 3 minutes. Add the black pepper to the pan to toast, about 1 minute. 3. Add the shallots and garlic to the pan and soften, about 1 minute. Do not let the shallots or garlic get any caramelization. Season with salt. Add 4 ounces of pasta water to the pan to stop the cooking. Set aside. 4. Add the pasta to the pan when it is al dente, add to the pan. Bring to a simmer and when the sauce begins to thicken, turn off the heat. Whisk in the egg yolk and begin to toss in half of the cheese. Add a splash of water if too thick, or lightly cook over medium heat if too loose. Be careful not to curdle the egg. Finish the dish by tossing and garnishing with the remaining cheese.
1:26

Monday calls for a big bowl of Bucatini Carbonara! Recipe below 👇 Ingredients: 8 Oz dried bucatini pasta 2 oz evoo ¼ cup pancetta 1 ½ tbsp ground pepper ¼ cup pecorino Romano egg yolk Procedure: 1. Bring a large pot of water to a boil. Season liberally with salt. Place the Bucatini in the pasta water. 2. Heat the olive oil over a medium flame in a large saute pan, and add the pancetta to the pan. Cook the pancetta until it has rendered and the meat is caramelized, about 3 minutes. Add the black pepper to the pan to toast, about 1 minute. 3. Add the shallots and garlic to the pan and soften, about 1 minute. Do not let the shallots or garlic get any caramelization. Season with salt. Add 4 ounces of pasta water to the pan to stop the cooking. Set aside. 4. Add the pasta to the pan when it is al dente, add to the pan. Bring to a simmer and when the sauce begins to thicken, turn off the heat. Whisk in the egg yolk and begin to toss in half of the cheese. Add a splash of water if too thick, or lightly cook over medium heat if too loose. Be careful not to curdle the egg. Finish the dish by tossing and garnishing with the remaining cheese.

Geoffrey Zakarian

22,780 görüntüleme • 5 ay önce

PRESIDENT TRUMP reveals Venezuela's Maduro "was in a fortress" when he was taken into custody: "It had steel doors. It had what they call a 'safety space' where it's solid steel all around. He didn't get that space closed. He was trying to get into it, but he got bum-rushed so fast that he didn't get into there. We were prepared."
1:15

PRESIDENT TRUMP reveals Venezuela's Maduro "was in a fortress" when he was taken into custody: "It had steel doors. It had what they call a 'safety space' where it's solid steel all around. He didn't get that space closed. He was trying to get into it, but he got bum-rushed so fast that he didn't get into there. We were prepared."

Fox News

628,115 görüntüleme • 7 ay önce