Chinese Street Food LEVEL 9000 -The ULTIMATE Chinese Street Food Tour of Chengdu, China – SICHUAN!

Look at how thick that is Oh green chili sesame broad bean paste noodles all right check it out guys as Trevor James I’m here with ping we are in Chengdu China the land of extremely delicious sit twenties spicy food and today is a super special occasion we’re gonna be bringing you to a ton of different locations in Chengdu delicious spicy hot pot amazing spicy noodles since when is desserts and more it’s gonna be a ton of fun so check it out get ready for spicy c20 street food of your dreams today we’re bringing you deep for special locations in Chengdu China the land of Sichuan spicy and mouth numbing cuisine and we’re pinning the locations on a map for you as well on the food Ranger comm link down below first up we’re going for the best bowl of noodles you’ll ever be alright guys next up is one of the most delicious incredible rare bowls of noodles deep in the back streets of Chengdu the Fuego road twice cooked pork noodles oh look at this guy’s me huh hua Zhu kadosh a quick aroma oh so you’re high Bangla so look at all the Empty Bowls here Jigga should you’re my Jenna Jenna Jenna so this sesame paste hi ocean madam she dota Chickasha Julie OMA Julie oh yeah so we’ve got the lard here and that’s going in as giving an extra flavor tae Alma oh and here’s the secret sesame chili oil hi look at that we’re just topping it up this is one of the most amazing things to watch so what we’ve just stepped into is absolutely noodle heaven so much aroma here you can smell the chili you can smell the sesame oh it’s gonna be so good and we’re gonna order up twice cooked pork noodles so they’re gonna add twice cooked pork on top so it’s gonna be so good that’s amazing Amanda I’m gonna do Jimmy Fong so Janelle Emma and over here you can see is the most beautiful bowl of Quaker oh this is it right here so we’ve got the twice cooked pork this is gonna go over top and you can see there’s green peppers in there so it’s gonna be spicy fragrant is cooking with broad bean paste oh and they’re gonna add it right on top of a bowl right here hye-young wow that is amazing Oh hyojong DOMA tae yong hwa and we are just gonna go into the back and take a look at how they’re frying the Quaker Oh oh you love and Neha Oh gibberish a Chou plague aroma we just added in fermented broad bean and chili paste oh look at that that is what gives it the shine the fragrance the aroma incredible hi Jean la hey oh and look at all these green chillies Wow latch out sure I don’t know this Oh dice yonder it has to be fragrant so he’s adding in tons of fresh green chillies look at that that is one of the most fragrant things he will ever smell no banjo latch ow yes you love it oh yeah oh this is gonna be perfect let’s go triable you can see they just add that beautiful clay Goro on top of the noodle let’s go try it up here it is guys the way Goro twice cooked pork noodles oh look at that mix that up mix that chili oil in this is such a rare beauty in Chengdu at Shanker man Guan one of the best old loud – how classic shops and look at how thick that is Oh green chili sesame broad bean paste fat chili oil soaked noodles just look at how thick that is look at all those chili oil sesame paste soaked noodles oh wow that is the sole Laver full and thick the ultimate bowl of noodles this is one of if not the best bowl of noodles you’ll ever eat the noodles are just soaked with that chili oil that sesame paste spicy smoky fragrant slightly sweet and there’s a depth of flavor in there from that broad bean and sweet bean paste oh when the pork is lean it’s not fatty and it’s just the most soothing comforting spicy hittin you in the soul bowl of noodles you’ll have your taste and this right here is worth flying to Chengdu for a chancre man guan sway how should a wanker roll man – I know Chula all right that’s just one of the best balls you can ever eat we’re gonna pin this joint cuz you’ve got to come here and chungu out of the map and keep going next up before going to a hidden homemade wonton joint we’re going for a classic sit 20s dessert the Tang yogurts and today at the most famous joint in Chengdu have a taste of the two brothers who run it alright guys next up we are going for one of the most classic Sichuan desserts here at dum dum tshhh indeed I hung your poster me huh young man I’ll jump again oh look what we got here Tommy Oh Bertha courser the time you’re good to look at this guy’s so we’ve got sticky rice balls Jewish a normal edema Normie Normie Padma Norma said whoa so with done well Ben the two brothers here mimicking in OH younger so we’ve got these beautiful Normie sticky rice balls and they puffed up we just saw him putting them in and then he’s gonna put this ultra sweet dark brown molasses in and they’re gonna put them on a stick and the chewy crispy and delicious we just turned it off and now we’re gonna put in the dark brown all just sweet molasses while that is true street sweet heaven oh yeah here we go look at that that is right from the markets ty how deep in the oil deep in the oil awesome and we’ve got a huge crowd gathering around because everyone loves the Hong Kong Kong yo quarter number one that is real heaven you can smell that aroma yeah hi how this is incredible you can see that they’re getting crispy the oil is slightly cooling down we’re gonna eat rich beep I’m soaked in that dark molasses sweet dark molasses oh look at that watch your mouth Germa look at that Germa beautiful Oh oh yeah that is incredible this is incredible so weird is at the back of the line waiting now guys I’m guessing about a 20 30 minute wait here it’s gonna be so delicious young man holla I’m Yoko it’s a creature Leon Karma so we just got the beautiful tongue you’ll all attempt the real secret with Tommy on board sir if you want these to actually get a little cool so the outside is crispy and the inside is soft and gooey and then it’s just covered and that ultra sweet molasses that is perfectly crispy on the outside gooey on the inside the molasses has that super rich sweetness and the secret rice is so gooey don’t love em tae-ho chula whoa we’re gonna pin this joint keep going from walkthrough and next up before going to a deep local style hotpot in a hidden alleyway of chengdu we’re going to a popular yet secret homemade ultra luxurious wonton joint run from a home in chengdu all right guys right up here is one of the best if not the best wonton joint and chungu it’s in a local little neighborhood and they have extremely plump and delicious and spicy custom wonton we’re gonna go check it out here we are guys gang hideout council best Chow Chow and Chengdu such variety and here we are Chao showed a ten-time look at this guy’s we’ve got exclusive access here to the ultimate choice on wonton joint we’re gonna take a look they make them and then have a big bowl oh and Charlie I’m so jiggly Shahi oh hi Oh Oh hunter Oh ground Honeyman Fung jacket i- g 2g as i’ma show – G – oh so beautiful that it’s gonna be so flavorful and then also over here there’s the classic just pork filling and these are all one by one as you can see we’ve got the wonton sheets and those are just one by one filled with pomp kalam filling demon demon farming let sugar Jigga Sharma sugar shit’s a lava and thumbing the money oh so this is the place that invented this ultra combo apart from these beautiful wontons that we’re making we’ve also got this whole table of wontons already made and these are all gonna go into the cauldron and after watching the Bulls get filled with chili oil and secret ingredients the wontons were ready to put in the cauldron here we go guys they’re going to write and look at that beautiful walk full of calcio and you can see as we’re making these it’s all about the stock that goes with the wontons so we’ve got the real king right here this is the caterpillar fungus bamboo fungus chicken stock oh that is going to give it to so much umami and yep Wow here we go look at those Oh beautiful wontons oh that’s just a massive planet oh yes and here we go we’re just plating them we’ve got dried chilies going in that’s the Kanban that’s the Kanban style right there so we got their specialty these are the Kanban hi ciao ciao ciao so that she’ll do that’s Cheerios on the bottom they covered it in sesame green onions you got to mix those up oh look at those those are the most pull beautiful dumplings of your dreams and then look at these these are the most luxurious plump dumplings in all of Sichuan it’s all about the stock and the add-ons here so we’ve got that classic club filled shrimp and crab and pork and then the stock is actually chicken with oh look at this this is the bamboo fungus and then the orange is the caterpillar fungus and then look at this beauty here these are pure pork with some room these are matsutake mushrooms these are some of the most pricey yet the most elegant and flavorful wontons you’ll ever taste first thing I want to try is the can hide out here oh that is incredible you could see the – oh this place is so long oh yeah there we go let’s go in mmm that’s awesome look at that look at the shrimp in there and those crab eggs those pop in your mouth what a mouthfeel that is it is pop in your mouth oh it’s got that seafood shrimp flavor and you can really taste the depth in that stock so you can just load up all of that fungus whole caterpillar fungus bamboo fungus and gold right and that is luxury that is an elegant that is upgraded those are super wontons and the stocks to these soups are so elegant no wonder you pay a high price tag for this until these bowls is like four dollars which is way way above average let’s just try that stock where’s the matsutake mushroom stock oh it’s perfect for winter it just has this super umami rich rich mushroomy earthy flavor that was just amazing guys and we’re gonna pin this point next up to finish the day we’re bringing you into one of the deepest most local style hotpot joints in Chengdu with so many chilies bubbling that when you walk in it feels like you’re walking into a chili sauna all right guys next up for the final meal we are going for a really really deep local hotpot joint super spicy super delicious in this local neighborhood and we’re gonna be pinning this on the map so if you want to come here you can check it out – it’s right up here go check it out look at this guy’s we alternate the local style hot pot joint and here’s our pot look at the color here Wow Wow oh look at this guy’s Oh buddy ah yes yeah Wow look at that the ultimate hot pot and you can see she just put a bunch of stock in there’s this condensed beef lard with chili in it a few different varieties this is just pure and then these two have chili and you can see it just so much it’s one peppercorn in there so let’s take a look all the raw ingredients are on the bottom look at that oh look at the color there so this here is all pure beef fat oh and there’s just chili infused into it we’ve got pure we’ve got the pure version here and then we’ve got a brick of it here and she just put the heat on so this is gonna slowly melt and dissolve and become the ultimate spicy broth let’s just sink it in oh and it’s gonna get redder and redder and spicier and spicier and you can see the bottom there it’s just like a pure sphere a appeared disc of condensed beef lard and chili oh and it’s just gonna slowly melt into this beautiful beautiful pot and it’s just incredible the flavor and the aroma in this place okay guys so the first step to any hot pot and we’re gonna be reviewing and visiting a few hot pot joints in this chengdu series that we’re doing for you to show you all the good spots is to take your Swan take this garlic and put it into a bowl just load it in take as much as you like let’s just take the whole thing and then you want to put a little bit of this young yo sesame oil in oh yeah Oh beautiful that is incredible we also got to add chun-tae a little bit of cilantro some green onion chopped green onion one way to reduce the heat a pot pot is to add two black vinegar it really takes the heat down if you don’t it could be too spicy add a bit of to add a ton of tude for me I’m just gonna add a little touch so the food just arrived we’re just gonna add a touch of Xiaomi laughs fresh chilies and then you’ve got to add a touch of Howie Ulster sauce you can see the beautiful pot is starting to boil it’s turning red and it’s gonna get brighter red and even more young as we go we got delicious lamb we got numb Nero soft beef we got fatty beef we got chicken wings we got Chinese Celtics we got shrimp and then we got Oh lotus root and the pot check ahead tones it up and knowing that I’ll chat him up oh and look at that it’s really boiling oh it’s all coming together the heat is on pretty high now we’re gonna reduce that a bit oh it’s so red all the chilies you can just see all the chilies in there my bong chicken head Lama chicken head Lama bubble pop all the time thing that I’m finding them okay so the shrimp is in and now we’re just gonna drop a bunch of this num Nero soft OH soft beef right in the pot look at the collar there oh look at the beef is ready beautiful and you can see she’s covered in those dried red chilies but this right here is what dreams are made of and we’re just gonna dip it in get a ton of garlic and cilantro on it take it for a swim that is pure beauty right there oh yeah that is absolutely the best my pot you will ever eat oh the shrimp is so tender slightly springy and when you dip it into this sesame oil with garlic it’s got a perfect burning garlicky joy and as you eat this you can just keep scooping out delicious pieces your milk gets spicier and spicier and all the chilies in your the dried chilies the intense spice from them starts to infuse into that oil even more and by the end you’re burning so I hope you guys are enjoying this new style of videos with a pinning locations check them out on the food Ranger comm they’re gonna help you find locations when you travel I would also love to hear from you in the comments below let me know what you think make sure you subscribe and click that little bell notification button to don’t any of these videos well and thank you so much for watching

Cucumber Sushi Roll Recipe – Japanese Food Recipe

Welcome back to my channel, in this week’s episode I’m going to show you how to make a Cucumber Roll. What you need to slice cucumber? Is a piece of cucumber, some water, and a knife. The water is to lubricate the knife so that as you’re cutting the cucumber then it allows you to slide through instead of not getting bogged down. Now what I’ve done here is I have already taken the skin off of the cucumber with a cheese knife. Cutting the cucumber. Keep the blade wet and then just simply move into it with the knife, and you want to keep an eye on the blade, you can just see it through the cucumber, so you want to keep it so it’s not too thick and not too thin. If you lift up the blade like so then you dig deeper into the cucumber making the slices thicker. Now when you move the blade down like so you will actually come more to the surface and you’ll cut thinner slices. The right thickness would be about a quarter centimeter which is a tenth of an inch.

Once in a while just take the blade out of the cucumber, wet it again so that you have more lubrication and then just continue cutting. I am not using pressure here, just let the knife do the work and you just guide the cucumber, now between cuts you push it up and then when you cut you bring it down, so you’re always cutting in one direction. This gives you a lot of control, if you start sawing both ways in cutting then you’re going to miscalculate and slip up. Now this does take a little bit of practice and don’t worry too much, just buy a bunch of cucumbers, try it out, I mean these things are pretty cheap anyway. Okay now you start getting towards the seeds is when you stop, so there we go. Cutting some Tuna slices. Alright so now we just roll this up and put it to one side for later, take a little piece of tuna.

With cutting the tuna just simply put the heel at the corner of the fish, so you want to end the cut with the tip on the board. It should be one fluid motion, not too thin, you want it quite thick, about a quarter centimeter to a half centimeter which is one tenth of an inch to one fifth of an inch. Rolling the Sushi Roll. Start at one end and you just cover about one third of your sheet of cucumber, okay, and that should more or less do. Now you add your avocado, a couple slices should do, don’t overdo it.

And a little dab of wasabi. Now you begin rolling, no need for anything like a rolling mat, simply try to keep it compressed and keep rolling. When you start to reach the end — now here you could add some mayo or some mascarpone cheese, anything that will keep it stuck together. It doesn’t need to be that, it could be also yogurt if you want, keep it healthy. Just something to make sure that it sort of stays together otherwise it might unwrap easily. Okay, so there we go, and now cutting it, you want to keep the seal on the bottom and simply just cut the ends off. Now these are the throw away, throw away. And you just simply want to cut the slices, pretty thin, about one centimeter, that’s two fifths of an inch — and that is your cucumber roll. How to plate the Sushi Roll. Simply place your cucumber rolls on the plate — there we go, okay. Now your Daikon which is placed here in the middle, a little bit of carrots just to give it some color and a couple little greens. Now you add some Salmon Roe, be quite generous.

There we go, beautiful salmon eggs. And to finish it off, place a little bit of soy sauce on the plate. And that’s the cucumber roll done. END .

Halloween Inspired Sushi Roll Recipe

Welcome back to another cooking video. I’m Chef Devaux and today we’re going to do a very special Halloween inspired sushi roll with black sushi rice and dehydrated carrot on the outside. It’s a very special new concept, I hope you guys enjoy it. Don’t be freaked out by my eyes – let’s go. Okay, let’s get going. What you’re going to need is a carrot, and then what you want to do is clean it. For this I am just going to take a knife and just smooth and cut off the skin of the carrot. You don’t have to do it this way, I just like to do it this way. I like to use my beautiful knives, but you can just use a normal peeler to peel off the skin. No problems there. I am going to just quickly peel this off. I love using the knife this way. I just love using my knives, it’s a pleasure to work with these in the kitchen.

That’s I think what it’s all about. While I am talking about this knife, if you guys want to buy it, you can check it out on my website in you’re in Europe by clicking on the top left corner of your screen. If you’re not in Europe then click underneath it to go to my website to check out the knives in America. I am going to just cut off the edges and then discard all this excess. Now I am going to use a micro-plane or you can use a cheese grater or something else to grate the slivers of carrot. Watch out for your fingers, not to scrap your fingers away. At the end don’t bother getting the last little bit, just eat the big chunk of carrot. It’s pretty delicious. Once you’re done, you take your grated carrot and you spread around on one of these levels of the dehydrator.

What you want to do is spread it out very thinly and you want to fill up all the trays. If you want one of these you can check it out by clicking on the top left corner of your screen. They’re pretty cheap to buy and they’re pretty cool to put stuff into. What’s going to happen is it’s going to blow hot air through it and over the course of a day it’s going to dehydrate it to crispy carrots. Here we go, it’s been overnight and I’m just going to turn it off. Then this is the crispy outcome of the carrot. It’s really crunchy, crispy, amazing texture. It’s just great, it’s like carrot chips. You can make carrot chips if you just use a cheese knife instead. You can create thin strips. What you want to do is you want to take these and put them away from humidity. Put them inside an air-tight tube like this and just pack it in there completely and seal it up. It’s very important to keep away any humidity because the slightest bit of dampness and these carrots will become soggy.

You really don’t want that to happen. You can store this away for quite a while just so long as you store it and it doesn’t become a little bit oxidized. Try to use it as fast as possible. Now for the rice. What you want to make is black water. This is basically just squid ink and water, what I am using is about 5 to 6 grams of squid ink for every hundred milliliters of water. I am adding this water into the sushi rice. Here I am just going to add the squid ink, you can buy this usually by the fish mongers and if you just ask, someone will know somewhere close to you a place to buy it. What you want to do is just blend the squid ink with the water and this will just infuse it together.

If you just whisk it you seem to get little lumps of squid ink in the water and you don’t want that. You want it to be one beautiful liquid. Now I am going to add this water to my sushi rice just like you would normally. I washed the sushi rice already and now I am just going to cook it inside the rice cooker. If you don’t know how to make sushi rice, check out the sushi rice recipe by clicking on the top left corner of your screen and you’ll go to my website where you’ll see my recipe.

This is the highlight, I am not showing you the quantities or anything like that. Just go to the website there at the top left corner to figure that out. But look at this rice, it’s now deep black colors, it’s an awesome change from what you always have in sushi rice, which I find very interesting. Now just like normal I am going to season it with sushi rice vinegar mix, just slightly drizzle it over and then just spread it among inside. Now to use the rice, take half a sheet of Nori, place it on a cutting board and then place 120 grams of sushi rice, that’s about 4 ounces, and spread it out nice and softly and quickly.

Just don’t press it down too much. A tip here – use wet hands, slightly damp so the rice doesn’t stick to your hands as much. Now put a bamboo rolling mat inside a plastic bag and flip it over so the rice is now underneath and the Nori is on top. Now you take a beautiful piece of sashimi grade salmon, you can check out what sushi grade salmon is by clicking on the top left corner of your screen.

And just roll it over, this you want to close it before it reaches the end, and then just seal it now, and then roll it over one more time just to shape it and press again. There we go, that’s your sushi roll, done. Now to cut it. I am just going to move it slightly, take my knife and just wipe it on a damp cloth so the rice doesn’t stick to it much.

And then just slice it in half, wipe it again, keep wiping in between cuts, and you’re going to cut the halves into quarters now, and the quarters into eighths. Now the other quarter into an eighth, then I’m going to go back to the other half and cut that into quarters again, and those quarters into eighths. Here we’ve got eight pieces of sushi. Now I am going to reshape it again just in case any rice might have gone out of shape – perfect, and now I’m going to remove the side pieces because I find they are not that beautiful.

You can eat them. Now I am going to add my crispy carrot which we made earlier on top of the sushi roll. The reason why I am adding this at the end after cutting and not before is because this stuff becomes soggy so fast like I said before. If you put it on before and then you cut it and you press it into the sushi roll, what happens is it just becomes a soggy mess and it’s just not what I’m looking for. By adding this after I cut it, it remains crunchy and crispy and it’s an experience, it’s something special. Again I just going to put some more on top, be generous with this and cover it all the way around the sushi roll pieces.

Be careful to keep all the pieces together so you don’t get crispy carrot stuck on the salmon. You only want it on the outside of the sushi roll. Get a nice beautiful cover, nearly done. There we go, just put this to one side. Take a plate to plate up, beautiful Japanese plate. Now I am going to take a sushi roll piece and place it onto the plate like this. There we go, take another one, put it behind. You can plate up with the entire roll but I am going to just show you two. Then put a little bit of pickled ginger and a little bit of fresh wasabi. There we go, perfect. This is the Halloween sushi roll done! Okay so this is the end of the video. I hope you enjoyed it. If you found this video useful then don’t forget to hit the Like button down there or share this on Facebook, Google+ or Twitter, whatever you use.

Now if you haven’t done so already, subscribe to my channel by clicking on the top left corner of your screen, and check out all my other videos that I made – which are a lot now – by clicking on the right. Last but not least, last year I made a sushi ball inspired by Halloween video with little rice balls and orange with salmon, and Nori, to make your pumpkin faces.

You can check that out by clicking on the left right now. Thanks for watching, see you guys next week – good bye. END .

Homemade Sushi | Fleur & Mike

Hello, guys, and welcome back to our kitchen. Today I’m so excited because we’re making sushi. Thank you so much to Elizebeth Pinchuk and Ceci Couture who requested that we make sushi. The main thing with sushi is actually the rice and we’ve made this in advance because it needs to be cold before you roll it, otherwise it will wreck the whole thing. So what we have done is cooked up our rice with rice wine vinegar. I’m actually gonna be making California roll. Mike’s inventing his own. I’m gonna pop my bamboo mat on there. I haven’t made sushi in a long time. I’ve made it before but I haven’t made it in about five years probably. And then you flip it over so you have a nice, flat cling film base. So mine, I have to do something really technical with. I just put it down and that’s it. Pass me the nori, please.

There you go. – We have the seaweed. Well, you make sure we got wet hands. Apparently, you should still be able to see some seaweed through your rice. I’m going to do exactly the same with my rice, though we’ll be doing something slightly different in a second. Need more water. Oh, you’re not wrong. You know what? I’m gonna put a mug of water for finger dipping right here.

Work well done, sous chef. I’m gonna leave a little lip. I’ve got a lip. It’s quite a fun sushi. It’s also quite fun to make with little kiddies, if you have any kiddies, or any nieces or nephews. So then I’m gonna flip mine over because mine is gonna be inside out. Ooh, don’t know if I’d be doing that right now. Are you ready? I’m gonna start to fill mine up, so I’m kind of doing my own crazy mixtures. So I’m gonna start with some prawns. So I’m gonna measure how much chive I want, which is about yae much and you pop. So I’m gonna add some cream cheese in. Mike, that is way too much cream cheese. No, it’s not, this is gonna be good. Can I have a little bit of cream cheese for mine? You’re not allowed any ’cause you didn’t request it. This is not your cream cheese. It’s my cream cheese, it’s my recipe. Fine. Now I’m just putting some wasabi all the way along. Now it doesn’t look like I put much on, but trust me, it will knock your socks off.

I’m gonna take a piece of cucumber like this and then I’m gonna pop it… pop it in the middle. I’m also gonna take some avocado and then I’m also taking my seafood sticks, you can use fresh crab if you want, but it’s pretty hard to find. Section off a bit, ’cause you don’t want a whole one, you probably want like a half of one. This is how we roll. You take it and roll it over.

This is not gonna work. – It’s the moment of truth. You’ve got to squish it together ’cause the avocado needs squishing down. Squish it like that. Or maybe it will. And then you take it over and you roll it again to the edge and you squish it so it’s kind of square. Interesting. And moment of truth. Are we ready for this? So yours has turned out pretty well. There’s a slight issue on the basis that you’ve done this before, I have not. You have, you’ve done it with me before. Never. I’ve never actually rolled one. I’ve never rolled one. He’s lying to you. He’s copying me. He wouldn’t have done this otherwise. I would have done this exactly what I knew what to do. Copying me again. Whatever. And then… It does look really tasty. A little bit of water on the edge, which Fleur didn’t note to do, which I did.

There we go. Right. Let’s take these off and let’s make some more. And then we can get chopping. I’m gonna add… Smoked ham and cream cheese and cucumber. Okay, I’m going for a veggie one, which is, just using all the vegetables. Smoked salmon. Mine’s gonna be awesome. Nice. – Over filled. See, your technique doesn’t work. Gonna squish it out in the end. Whereas mine on the other hand…

Oh, wait. I forgot to turn it over. So it’s not gonna like yours. Yours looks rubbish now, mine looks amazing. That… Just wrap it in another piece of seaweed. That’s cheating. It’s not. You snooze you lose. There’s cream cheese everywhere. It’s chopping time. You’re doing the chopping. Wet knife, wet fingers because you don’t want to stick to everything. I’m gonna chop the end off first and discard that because we do not want it.

Goodbye. This is the one I’m excited about. – This is Mike’s original one. – This is my original new style. It looks good. So I’m gonna put some ginger on here and I’m gonna put a massive lump because I know Fleur loves her ginger. I’m also gonna add some wasabi and I’m gonna add a big chunk of this ’cause I like a lot of wasabi on mine. And then some soy sauce for dipping. So excited. Can we eat them? Now please. We can. We can eat them now. It’s the moment of truth. I’ve got mine. My favourite food in the world. It’s amazing. I’m not holding back, I’m going for a second.

Can we make sushi at home all the time? Hmm. If you haven’t already subscribed, then please do. And a massive shout out as well to Elizabeth Pinchuk and Ceci Couture for recommending this recipe, because I really wanted to make sushi anyway sp. Mm, good recipe. – Thank you. If you have any suggestions, let us know in the comments section below. And we will see you next Wednesday. Bye, guys. – Bye. .

Homemade Sushi | Fleur & Mike

Hello, guys, and welcome back to our kitchen. Today I’m so excited because we’re making sushi. Thank you so much to Elizebeth Pinchuk and Ceci Couture who requested that we make sushi. The main thing with sushi is actually the rice and we’ve made this in advance because it needs to be cold before you roll it, otherwise it will wreck the whole thing. So what we have done is cooked up our rice with rice wine vinegar. I’m actually gonna be making California roll. Mike’s inventing his own. I’m gonna pop my bamboo mat on there.

I haven’t made sushi in a long time. I’ve made it before but I haven’t made it in about five years probably. And then you flip it over so you have a nice, flat cling film base. So mine, I have to do something really technical with. I just put it down and that’s it. Pass me the nori, please. There you go. – We have the seaweed. Well, you make sure we got wet hands. Apparently, you should still be able to see some seaweed through your rice. I’m going to do exactly the same with my rice, though we’ll be doing something slightly different in a second. Need more water. Oh, you’re not wrong. You know what? I’m gonna put a mug of water for finger dipping right here. Work well done, sous chef. I’m gonna leave a little lip. I’ve got a lip. It’s quite a fun sushi. It’s also quite fun to make with little kiddies, if you have any kiddies, or any nieces or nephews. So then I’m gonna flip mine over because mine is gonna be inside out. Ooh, don’t know if I’d be doing that right now. Are you ready? I’m gonna start to fill mine up, so I’m kind of doing my own crazy mixtures.

So I’m gonna start with some prawns. So I’m gonna measure how much chive I want, which is about yae much and you pop. So I’m gonna add some cream cheese in. Mike, that is way too much cream cheese. No, it’s not, this is gonna be good. Can I have a little bit of cream cheese for mine? You’re not allowed any ’cause you didn’t request it. This is not your cream cheese. It’s my cream cheese, it’s my recipe. Fine. Now I’m just putting some wasabi all the way along. Now it doesn’t look like I put much on, but trust me, it will knock your socks off. I’m gonna take a piece of cucumber like this and then I’m gonna pop it… pop it in the middle. I’m also gonna take some avocado and then I’m also taking my seafood sticks, you can use fresh crab if you want, but it’s pretty hard to find.

Section off a bit, ’cause you don’t want a whole one, you probably want like a half of one. This is how we roll. You take it and roll it over. This is not gonna work. – It’s the moment of truth. You’ve got to squish it together ’cause the avocado needs squishing down. Squish it like that. Or maybe it will. And then you take it over and you roll it again to the edge and you squish it so it’s kind of square. Interesting. And moment of truth. Are we ready for this? So yours has turned out pretty well. There’s a slight issue on the basis that you’ve done this before, I have not. You have, you’ve done it with me before. Never. I’ve never actually rolled one. I’ve never rolled one. He’s lying to you. He’s copying me. He wouldn’t have done this otherwise. I would have done this exactly what I knew what to do.

Copying me again. Whatever. And then… It does look really tasty. A little bit of water on the edge, which Fleur didn’t note to do, which I did. There we go. Right. Let’s take these off and let’s make some more. And then we can get chopping. I’m gonna add… Smoked ham and cream cheese and cucumber. Okay, I’m going for a veggie one, which is, just using all the vegetables. Smoked salmon. Mine’s gonna be awesome. Nice. – Over filled. See, your technique doesn’t work.

Gonna squish it out in the end. Whereas mine on the other hand… Oh, wait. I forgot to turn it over. So it’s not gonna like yours. Yours looks rubbish now, mine looks amazing. That… Just wrap it in another piece of seaweed. That’s cheating. It’s not. You snooze you lose. There’s cream cheese everywhere. It’s chopping time. You’re doing the chopping. Wet knife, wet fingers because you don’t want to stick to everything. I’m gonna chop the end off first and discard that because we do not want it. Goodbye. This is the one I’m excited about. – This is Mike’s original one. – This is my original new style. It looks good. So I’m gonna put some ginger on here and I’m gonna put a massive lump because I know Fleur loves her ginger. I’m also gonna add some wasabi and I’m gonna add a big chunk of this ’cause I like a lot of wasabi on mine. And then some soy sauce for dipping. So excited. Can we eat them? Now please.

We can. We can eat them now. It’s the moment of truth. I’ve got mine. My favourite food in the world. It’s amazing. I’m not holding back, I’m going for a second. Can we make sushi at home all the time? Hmm. If you haven’t already subscribed, then please do. And a massive shout out as well to Elizabeth Pinchuk and Ceci Couture for recommending this recipe, because I really wanted to make sushi anyway sp. Mm, good recipe. – Thank you.

If you have any suggestions, let us know in the comments section below. And we will see you next Wednesday. Bye, guys. – Bye. .

$139 Plane Seat Vs. $24,000 Plane Seat

– Dude, Ben, have you seen this video? Casey Neistat 21 thousand dollar– what? There’s a shower here? – Yeah, nah, I have seen this. It’s unreal. It’s the OG suite video. Why don’t you just do that? Why don’t you do a planes one? Isn’t that how Worth It works? You just see cool shit on the internet, and you’re like, “Buzzfeed, pay for me to do that.” – Maybe, is that how this works? – You tell me.

Isn’t this your show? Wait, are we on your show right now? – Are we? – You know what I hate about airplane bathrooms is the flush sound. (imitation toilet flushing) – Today, on Worth It Lifestyle, we’re gonna try three different airlines at three drastically different price points to find out which one is the most worth it at its price. – Worth it! I’m all about vacation, traveling, I love it more than anything.

My least favorite part of it is the plane. – I do have a treat for you today. Not gonna be flying on an overbooked airline. Isn’t that crazy how that’s a treat, though? Airplane! Alex, look at the airplane. It’s gone now. It’s too late. You missed it. (jazzy music) – My name is Jamie Perry, I’m the Vice President of Marketing for JetBlue. You’re gonna be flying on Airbus A321 aircraft from LAX in Los Angeles to JFK in New York.

JetBlue’s been around for just over 17 years. We were founded with the intention of bringing humanity back to travel. Bit more space, free Tvs, free Wi-Fi now, snacks and beverages for customers, no overbooking, just being a bit more human in the way we treat people. – What happens if someone is caught joining the Mile High Club on JetBlue Airlines? – Well, that doesn’t happen as often as you would think, but it’s something we discourage. Have a look in the lavatory, I’m sure you’ll understand why it’s not as easy as some people might think it is. When you design the interior of aircraft, you notice that there is very little that you can actually change. We have made a lot of little tweaks to our aircraft over the years that are designed to improve the customer experience. It’s a little thing here, a little thing there, but it all aggregates up. – Can you tell me about JetBlue’s pricing? – We try to be the cheapest or close to being the cheapest.

We certainly intend to offer you a far better experience than anybody else does at a better price. – You know what I actually want on an airline? And this sounds kinda crazy, is a straight-jacket. – You just wanna be like a baby swaddled up. – Yes. – You need a nice little pacifier. Have someone tuck you in. (upbeat music) So these look brand new. It’s like premium leather. They even have like the leather padded belt.

– They have the folding up headrest. (moaning) – I think I’m gonna join the Mile High Club with this seat right here. – No. Your first thoughts. Go. – It seems like I’ve never been on an airplane before, but I just can’t believe that I can actually do this. – It’s the things you take for granted, you know. Also, Alex is freaking out over this guy right here. Cup-holders. – It’s the little things that make all the difference. – This is truly the most leg I’ve ever had. – We’re in coach. – Buckle up, soldier. It’s gonna be quite a ride.

(seatbelt clicking) Wait, this isn’t– this is two of the same one. (drums rolling) Do they have my game on? – Yes, they do. – What? Usually I hate getting on planes ’cause you get disconnected from the world, but we stayed plugged in. Can I get cookies and Cheez-Its? Thank you very much. – You’re welcome. – I’ll just get Cheez-Its, please. I asked for one, he gave me two. That’s a good guy right there. – Doesn’t get better. – Cheers. (drum rolls) – Welcome to Ben’s Bathroom Breakdown here at JetBlue. Pretty close quarters, very clean. (toilet flushing) Clean, small, functional. One thumb up. Let’s get the meals going here. – I got the Soba with the Korean-style chicken. – I got the grilled chicken with brie cheese sandwich. The chicken is delicious, brie is delicious. The bread could be a little bit fresher.

– This one was really good. People are sleeping so I’m gonna whisper Flight Fact. – I say you just let it out there. – Did you know that when you’re flying, you actually taste things differently than when you’re on land. Your senses are dulled when you’re in the air. – So you’re saying if I ate my sandwich on land, it wouldn’t tasted impossibly better. Maybe that’s why all flight food gets a bad rap. – So we’ve been flying for four hours now. As comfortable as these seats are, sitting in one place for this long makes me restless. – I’m just ready to get out of this seat. – And those are the cabin’s fasten seatbelt sign. – Do not like bumping. (beeping) – I don’t mind it. What’s the worst that could happen? – I’m ready to check this one off.

I’m in a cab on my way to surprise my family who has no idea that I’m in New York right now. Hi! (child laughing) – Apple. Apple. – I stole some snacks from JetBlue. Hey yo! Wait, how’s your baby? – I don’t have a baby. – Are you sure? – I have two baby sisters, and they really made the trip worthwhile. – You mean worth it? – Damn it. – Alright, so we’re on our way to Surf Air which is our second airline. We’re going to the nice area, Santa Barbara. – Just try not to die. – Hey, hey, hey, stop saying that. Alex, can you knock on Ben? – Hi, I’m Sudhin Shahani, the Chairman and CEO of Surf Air.

We’re at the Hawthorne Hanger, and you guys are gonna be flying to Santa Barbara today. – Oh yeah. And what is Surf Air? – Surf Air is a membership based airline. What that means is members pay flat monthly fee that pay 1,950 a month, and they get to fly unlimited on our network of flights that go between LA, San Francisco, Tahoe, Napa, various other California destinations. – What is like the benefit of flying Surf Air? – Primarily time. It’s really easy, you pull out your phone, you book in less than 30 seconds, You come up to 15 minutes before departure. Our valet will take your car, you walk into the terminal, one of our club hosts will come and greet you.

You’ll board the plane– – Wait, no security? – Everyone’s been background checked, and pre-checked before and you’re a registered member. Very comfortable business class seat. You’re in the air two to three minutes after the door closes. – Boom boom boom. – Whole new way of flying. – Can I bring liquids on the plane? – You can bring liquids on the plane, yes. – So I don’t have to dump out my water bottle before walking in? – You don’t have to dump out your water bottle before. – That’s huge. So when we get to Santa Barbara, what should we expect? – Our concierge will greet you, give you the keys to the Surf Air Loan-A-Car which is a Tesla that you could use for the day. – Yes. – Nice. I like that. – Can I drive? Or should we have Alex drive? – Alex, you wanna drive? (laughing) – Let’s go fly.

Whoo! (luxurious music) – Let’s check out these seats. – Here we go! – Why would you– – I don’t like this. I’m going back. – If it’s just us in here, this is pretty legit. Check this out. – Oh, help me out here. Yeah. – If one was to join the Mile High Club in here, there is more than enough room to do it. – Welcome aboard. My name’s Austin. Josh and I will be taking you from LA to Santa Barbara today. If you have any questions, just come let Josh or I know. – I think I’m mostly happy about the fact that I don’t have to feel your shoulder rub up against me this type of flight like we did last time. – Here we go, buckle up. I thought there was gonna be a lot more turbulence, knock on wood, but so far, so good. Much better recline factor than I’m used to. This is a very comfortable seat, not gonna lie. – Let me grab that for a second. I wanna show you the leg room that Alex and Ben share right now. Way lot of space.

– And, we can have a casual meeting at the same time. Alright, everything checks out. The company’s yours. – I have this headset, I can use it to communicate with the pilot. Here we go, let us hear. – What’s up, guys? What? Hold up, they’re telling me that I gotta go fly the plane. – Are you serious? – Yeah, yeah, yeah. – Do not let him fly the plane. Many flights, especially the longer ones, have a special compartment, known as a ‘corpse cabin,’ which is built to contain people if they die while on board.

– Promise me one thing, if I die in this flight, you won’t abandon my body in the corpse cabin. – I’ll like probably just throw you out the window. (drums rolling) It’s time for another segment of Ben’s Bathroom Breakdown. Alright, so we’re in here. It’s like– Oh my God, there’s a hand. It’s like a little makeshift bathroom that folds out. It’s a nice toilet, but I’m definitely not using it. For a plane this small, this works. Alright, I take that back.

If Steven Lim can put his hand in while I’m using the bathroom, it’s gotta get a thumbs down for me. (whimsical music) – We just landed in Santa Barbara. And we got a hold of their Tesla. We got Alex on the wheel, are you gonna be okay? – So how was the flight? – Point A, point B, done in the most efficient way possible. It eliminated all the lines, the security, the delays. It’s been the least stressful travel experience that I can recall. – Oh, for sure. – I’m not leaving Santa Barbara without trying some wine so take me to the nearest wine stop. (whimsical music) – Cheers. – What’s the next plane? – So we’re back in New York, we’re gonna check out the most expensive airline we can find but before that– (imitating airplane engine noises) Airplane Fact! In the 1980s, the head of American Airlines removed an olive from every salad that was served on the plane. That saved the company 40 thousand dollars. What could you give up in life that would save you 40 grand a year? – Food.

– Alright, the last airplane to see. Singapore Airlines 24 thousand dollar double suite. – Dude, I have– my whole life, I’ve wanted to fly in one of these crazy– – Wait, I’ll do you one better. Singapore Airlines has given us exclusive access to the entire aircraft, grounded for a few hours. – We can run around like a bunch of little kids. – And they’re gonna serve us everything that they would normally give on the airplane, and no turbulence! – I wonder if anyone has joined the Zero Mile High Club? – Oh, like before takeoff. – Yeah, I bet pilots have really put the cock in cockpit. – Oh my gosh. – Sorry. (luxurious classical music) – My name’s James Boyd, I’m spokesman for the Americas with Singapore Airlines, and today, you’re gonna be checking out Singapore Airlines exclusive double suite. It’s aboard the A380 aircraft. It’s the largest passenger aircraft. We’ve developed an entirely new premium cabin.

We called it the Singapore Airlines Suite. If you’re traveling by yourself, it’s a single suite, but if you’re traveling with someone, we have something that is a first for aviation, and that is the double suite. We’re looking at hotels, we’re looking at the travel industry as a whole, and our goal is to reach beyond aviation to create the world’s best travel experience. – I’ve been waiting a long time to try this. – The first thing you experience is a welcome from our crew members.

– Awesome. Thank you. – Ooh! – This one’s mine? Oh my go– (laughing) What am I gonna do with all that space? – Dude, talk about leg room. – Whoa. – Wow. This is bigger than my dining room table at home. – This is bigger than my TV at home. Oh look at this! Little cubby-hold for my feet! – What’s the reline-ability? – Ooh! – What is happening to my feet? Wait a second! – I’m going all the way in. – I feel like I’m being tucked in like a baby. – Then, the presentation of amenities. – Thank you so much. This is cologne. Oh my God. (Steven laughing) Can we actually keep this? – Yes! – Oh yeah. – I missed. – We also give you a fantastic cotton jersey sleep suit.

– Sleeper suit. – When you’re up in the sky, and you’re getting all these treats, you’re basically in heaven, like this is heaven. Let’s go change in our PJs. – Okay, let’s go. (drums rolling) – Ready for Ben’s Bathroom Breakdown? I’m changing my PJs. See you on the other side. Alright, definitely most spacious bathroom we’ve been in. We’ve got lights, we’ve got paper towels, we’ve got a bench? This is a pretty fancy sink. What? We got a good looking toilet here. Let’s test the flush. Oh my God. That is the quietest flush we’ve heard yet. Oh wait, what? We got a comb drawer? First comb on Ben’s Bathroom Breakdown. It gets one, two, three thumbs of approval. I gotta get Steven in here. – Ooh. Alright, gimme the camera, I’m gonna do a little bit of– – Alright, get in your jammies.

– Jammy time. What is this, cotton? Wow, these are comfy. Boom! Look at this pants. See that? There is a piece of wood on the drawstring to hold it together. Now that’s quality. We get to play with the whole airplane. Money can’t buy what we’re about to experience. – No. – Well, if you’ve got about 300 million dollars at these prices, you might get one of these. – Ooh, man! – I wish I could go to work wearing this every day. Can you invite me to dinner on your side? – Yeah, let’s– join me for dinner. – Alright. – We like to present our passengers with a choice of beverage, and for many of our passengers, that really comes down to having that fantastic glass of champagne. The choice of Dom Perignon or Krug Grande Cuvee. – I’ve been hearing rappers talking Dom Perignon since as far as I can remember.

I gotta try the DP. Thank you for bringing me on this voyage. It’s been worth it so far. – Cheers. (whimsical classical music) That’s like biting an alcoholic apple picked from the vineyard. – I would never forget about the Krug. – Ooh, that’s heaven. Yeah, that’s the one right there. That is the best champagne in the world. (laughing) You know what we’re doing next? We’re gonna have champagne with caviar. – Yes, we are. – Are you kidding me? – Caviar, champagne, Steven Lim? What more can ask for? I don’t know any different, but that is damn good. I didn’t think it could get any better.

– I’m just going all in on this. – Eat that whole– wow. (laughs) Cheers! (ascending climatic flute notes) Damn, that is good! – It’s fresh! It is really fresh lobster! – Mhm! – And we’re in an airplane! We’re in the opposite of the ocean right now. Alex, you gotta try this, man. That’s good. This is not airplane food.

– No, we’re having like a five star hotel food right now. We’ve done it. – Food coma turned into bed time. – Wanna take a little nap? How do we sleep in this thing? – Your seat transformed into a life-like bed. Best night’s sleep you’ve ever had 35 thousand feet. (intense classical music) – Whoa, dude! The bed is huge! – It’s enormous. I never thought I would be getting into bed with you on an airplane. – Oh my gosh. Alright, let’s just do this. Ooh! Is that memory foam? Dude, what is happening? Look at this space. Oh. – Quality sheets. – I just have to check real quick, how easy is it to roll over to your side? – Alright, too close for comfort. – Wait, hold up, we can close all of these. Like we can close the shades. – Now, let’s get private. This is it. Good night. – Good night, world.

This has been Worth It Lifestyle: Airplane Edition. See you in the morning. – Later. (popping music) – What word can you use to describe that? – Exclusive. We just got to do something very few people ever get the chance to do. 24 thousand dollar airplane seat? – That’s what Worth It is. – Yeah. – You get to play in the playground of life. Which one is your Worth It winner? – Every one has so many good things going for it. Surf Air was amazing in that it’s this club where you get to pay a monthly fee, but go all up and down the coast. That being said, my Worth It winner has gotta be JetBlue. Affordable tickets, quality seats, it allows me to fly from the west coast to the east coast, back and forth, see my family as much as I want.

– If you need to go from here to China, what’re you gonna do? You can’t even take JetBlue. You can’t even take Surf Air there. Just for that reason alone, I’m calling it. Singapore Airlines is my Worth It winner, dude. – Whoa! 24k? – Here’s the thing, okay, I have a lot of family in Malaysia. The trip always sucks. Alex, who’s your Worth It winner? Put my mic here for you. – C’mon. – This has been awesome– where are we right now? Who knows, but– Peace. Can you imagine if everyday tasks, or like, going to the airport– let’s say you gonna take a dump, right? And you gotta wait an hour and a half, go through security, and do all that just to take a dump, right? That’s a problem. .