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Spicy miso ramen please

Thxs for ur video💗 i really want to cook it soon ✨ Stay healthy 🫶🏻

Inspiring! Can I use gelatin instead of transglutaminase? It seemed to work with salmon roulade I did some time ago.

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now this is good food

boring texture, A cup of noodles is more fun to eat

Ok, this is actually decent food

Have you ever made actual good food?

别复刻了，没有抓住重点

Brilliant recipe BUT why duck fat and chicken stock !!!

홀린듯이 영상 거의 다 정주행했어요 요리 너무잘하십니당 포크커틀릿 소스 따라해봣는데 진짜맛있었어요

👎🏽 Your steak has zero crust. Ditch the onions or cut them smaller. Ditch the jalapeños. Also, add a small amount of butter towards the end and THEN you’ll have improved the recipe. Because this isn’t an improvement.

I bow to you Chef. My goodness what a fantastic way of demonstrating such a difficult process. Thank you Chef 👏🏾🫡

1st recipe I made out of The Book. The marinade is the most wonderful smelling thing on earth. I make it now just so I can smell it after it is made and while they cook. My God these are delicious. That was a nice nob of butter mounted on that sauce at the end too.

Perfect as always

Crazy way of presentation and also thanks for showing how to eat as well

great idea! In the Description though, its crab fat not crap fat :)

Wishing there was a lot more stock to go with the rest of the deliciousness.

Hello chef What would be your perfect 3 course meal for a date night?

Looks delicious. Will definitely try it in this hot weather 😊

So delicious

Hey man! Still there for all your videos, haven't commented in a while but this dish... It looks incredible and really made me crave it! I wish I was in a place where seafood was more widely available (and cheaper ahah) just so I could make your dish and present it to friends. I may steal it for an appetizer version during the holidays though ;) cheers!

ㅁㅊ너무잘볼게요 맛있을듯 😢

진짜 ㅋㅋㅋ 맛있어 보여요 도마가 흔들릴정도로.. 급한거 첨봐욬ㅋ

이건 진짜 .. 다니엘님 또 공부겸 배워갑니다.. 너무 좋은 영상이네요.. 늘 좋은 영상 감사합니다😊 요리하는 사람으로써 늘 다니엘님한테서 배워갑미다

Fantastic 👏👏👏

Looks amazing Daniel !

Is this a cold dish?

Nice

Looks phenomenal. Maybe it's just location but I always have trouble finding some of these ingredients. Any ideas on where to look?

Wow

I’ll definitely try it. Looks delicious 😋

This made my mouth water, I never thought about deep frying octopus. Great recipe

This looks insane, especially this piquillo soup. Thanks for the great video!

The ingredients pls

Thank you!

I feel like its Italian food prepared with french technique?

How long do the Stocks last when Frozen?

Amazing, you have such a unique way of creating dishes... hope you have a restaurant one day and we can enjoy your food there❤

Hi Chef How long about sous vide both of chicken

For the veal stock, what do you do with all of the reserved fat that you're ladeling off?

international dish!

Hahaha you serve just as royal restaurant serve in millions Dollar 💵 plate....yumm yumm and appealing too❤🎉❤

Very nice indeed. Looks like you have been in the wars this week, hope it's not too serious.

Looks fantastic

Absolutely gorgeous plate.

It would have been nice to add a written version of this recipe so we can refer to it as we prepare it in the Kitchen.

When i made this dish i found it to be lackluster compared to some other recipes in this book. Good certainly but there are so many things I'd rather do with lobster.

Fabuleux ❤❤❤🙏