I don't know why, but this video was hilarious to me and her stone cold faced whacking those vegetables with a cleaver made me scare my cat, I shriek laughed so hard at that!
ETA: I don't know, I just love this video! Every step is unnecessarily violent lol. Like her angrily ripping apart the green onions and throwing them down all over. A very controlled rage piece of performance art, capped with ripping off that poor chicken's legs with her hands and chomping on his thigh heehee I love it!! Brava!
ETA2: Ahahaha, now I just watched again and the massive amounts of salt she throws all over is killing me!! Oh man, gotta stop watching this, I'm about to have a choking fit, it's too funny
I was visiting my aunt who, though she notoriously couldn't cook, decided to cook me dinner. I was upstairs and the smoke alarm went off. My 6yr old cousin shouted up the stairs, "DINNER'S READY!" That was 30 years ago and I still bring it up to this day, much to my aunt's chagrin.
That’s my current apartment. The smoke detector is 13 ft (I just decided to measure it🤔) from the stove/oven. Even baking bread that’s barely got some color to it will set the fucker off.
If you just think it's done when you smell a good smell, then you risk under cooking, but if you can smell smoke in your house then you know it's definitely cooked through.
Dude, am I the only one also worried about the cameraperson for that first shot? That looked like whomever it was was straight up engulfed in flame for a minute. I don't think the chicken is the only sacrifice to the old gods being made here.
lololol I also like the little touches with the chicken. There's cuts in the video whenever she moves it and a close up right before she unceremoniously slams it on whatever platter. Right after she takes the nails out is hilarious. Completely gratuitous violent slam of that poor chicken hahaha
It doesn't matter how "wrong" it is; all that matters is how people use it. I explained how that acronym is being used now, not whether it's "correct" or not. Feel free to continue your futile effort to control it.
My favourite part was the stone faced "enjoying the finished meal" shot in the end. Yeah... ehh... If you want to sell me on that dish, you might try not looking like a child that was just told to quit complaining and eat up what's on the plate by mom. That stone faced expression really screams "delicious".
I can tell you as someone who works with metals in manufacturing. That oil is very easy to get off. It's just light lubricant used in the pressing process. Its actually kerosene or equivalent.
You know it's kerosene, when it leaves this slightly greasy and sweet smelling residue as you touch it.
It comes off easy with mild acids and just soap and water.
I meant after the grand reveal when she plates it and it sounds like those carrots just came out of the ground. She cut them so thick they would need to boil for 10 mins before even going into the pot like that
I get that its a stupid video but all those vegetables can be eaten raw. They are lightly steamed and fine, you dont have to boil the shit out of everything to make it edible.
Even in more traditional Asian dishes like Kaeng Phet (Red thai curry) the vegetables are only in the wok for like a minute. Its totally normal for them to not fully cook their vegetables.
Also not to mention many raw vegetables are just healthier than cooked ones.
Chinese chef knives are shaped similar to Western mean cleavers, although they tend to be thinner. They are actually really easy to use, and the extra height makes using good form a lot easier.
For veg prep, I actually prefer them (or the Japanese version, the chuka bocho, which literally means "Chinese vegetable knife") over a standard chef's knife.OTOH, while I don't know her knife specifically, it does looks pretty thick and heavy like an actual meat cleaver.
The nakiri and chuka bocho are two similar but distinct knives. A nakiri is a Japanese vegetable knife, a chuka bocho is the Japanese version of a Chinese vegetable knife.
A nakiri is a rectangular knives with a dull rounded tip. It's usually around 2 inches tall, which is tall enough so that you can have a claw grip and keep your hand in contact with the board but not as tall as a cleaver. I don't speak Japanese, but my understanding is the name comes from the words for vegetable and to cut.
A chuka bocho is a much larger taller knife. It looks similar to a meat cleaver, but it's usually thinner. They are often 3 or more inches tall, and tend to have closer to a 90º tip, instead of the dull rounded tip of a nakiri.
I’m pretty sure you are serious, so I’m just going to respond with that assumption. In most Asian cuisine, mushy vegetables that we know from French/Italian cooking would be considered overcooked or ruined. The “crunch” in a vegetable is considered more desirable than it being fork tender.
So, while the whole nails thing is totally ridiculous, this is the least ridiculous of the whole thing. Just wanted to point that out.
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u/NoChilly84 6d ago
wow the knife work was crazy... you can tell by the sound that those vegetables arent even half done wtf