Can I Become World Champion With This Dish ?

[@Vicar307]

I love that suddenly the camera guy and your editor play small parts in the videos. It breaks the 4th wall a bit and that makes you more personable

[@photosensitiv]

Too bad kewpie mayo doesn't have any mirin let alone any sugar at all. I miss when Alex was accurate and scientific and did at least the minimum amount of research.

[@BastetFurry]

@@photosensitiv Well, rice and apple vinegar are sweet, so close enough for a quick shot at it without going too deep.

[@merlinjover5689]

​@@photosensitiv I love that he does two episodes on a random unknown french dish and it still isn't enough

[@christianhansen3292]

@@photosensitiv u may not know either 4 sure. not everything is published on internet. can be closely guarded secret!

[@Anubis3467]

Soy sauce marinated guanciale, motor drill to make mayonaise. This is literally peak Alex

[@goffe2282]

Yeah, I cried when he did that to the guanciale. It's good he came to his senses.

[@dr-k1667]

WOW! I think this has to be the episode that shows how far Alex the creator and home cook has come to! I felt like I was watching a CHEF create a dish for restaurant. The plating the thought process the design the inspiration. What a fantastic journey you took me on Alex. Wonderful!!

[@dasc0yne]

"I have to put some of me in the egg mayo." I won't say it.

[@sickbozo8152]

lol

[@ARadiantHero]

💀

[@KristenLS]

I mean.... 😂😂😂😂

[@HansPeter-sc3qh]

The secret ingredient is love

[@nathnolt]

hmmm, salty, savoury!

[@megasakimusic1137]

For long time fans this is such a treat, to get to see many previous video obsessions of yours come to fruition in an original fusion creation. Bravo, Alex and thanks for inspiring creativity in your audience!

[@KXPMC]

The main thing about Kewpie is the msg I make my own using european ingredients that taste very close with just the added msg egg yolk, dijon, sugar, salt, lemon juice, apple cider vinegar and msg. And then add oil while whisking

[@nnorm]

I feel like with that recipe and a touch of sugar, you'd got something completely identical to one from the store, good stuff! 🔥

[@DoozyyTV]

The ingredients don't list MSG. edit: seems the English version does, mine doesn't

[@superfastbreakexists7743]

@@DoozyyTV On their website it has MSG on their ingredient list, it’s denoted as Monosodium Glutamate :)

[@Aivas1]

@@DoozyyTVIt look like they do to me. The first thing that comes up when you search "Kewpie Mayo" has these as the ingredients: Vegetable Oil (Canola Oil, Soybean Oil), Egg Yolk, Vinegar, Salt, Monosodium Glutamate, Spice, Natural Flavor.

[@DarkSlimeSera]

In that case it would have been cool if Alex had mixed in the dashi instead

[@sheldoniusRex]

Alex, this is pure gold. Do more of these.

[@kylec700]

You are the BEST food channel on youtube. I have been following you for a while but this episode really did something for me. Beautiful work!!

[@DD-DD-DD]

I would chop the nori into strips to make the eating easier. You could 90% cut it and leave a spine to keep the strips connected/orderly.

[@MegaRavi009]

This is the reason i subscribed to you a long time ago, it's been amazing to watch your journey and you are a true inspiration!

[@cyber_baudelaire9962]

Man I had no expectations going into this video but this has blown my mind ! That's a return to the old Alex videos, you really condensed it in one ! I think that changning the tumbnail/titke for this specific video could really help with views, because I feel looots of people woukd definitely love seeing a mad french guy cooking demonstrating his skills to craft a mouthwatering french/japanese monster....

[@AlphaMachina]

Oh, how I miss Flight of the Conchords. "That's pretty freaky, Bowie."

[@nlpx]

Alex, you are really getting there. Why not try a competition with this dish? Also, great cinematic development. This was a brilliant video. loved every bit of it.

[@dvklaveren]

I have been using Asian ingredients to elevate a carbonara. Apparently, in some Japanese restaurants, they innovated on carbonara by adding a splash of rice vinegar, which I had also been doing myself. So now I'm using sous-vide and kombu to add more flavor to the guanciale, I'm using koji to make cured duck egg yolk. Besides that, I'm also using more sources of pepper like pink and telicherry pepper and I'm using a method of making Moo Krob to prepare the guanciale!

[@thephore]

There's a Japanese-influenced Italian restaurant in Albenga, Italy that does a Carbonara with a topping of katsuobushi instead of grated parmesan/pecorino. I thought it was a really inspired dish and it tasted great. The katsuobushi melt on the pasta and give it's own umami kick. Give it a try!

[@huhorodrigues5391]

Simply love to watch this! The reintrepretation of dishes is something I like to do Often, but you just did so so well. Adding elements that you like and are completly foreign to the main thing, but with a twist is awesome!! Really good work

[@calvinsbnb76]

I think chef Alain Ducasse has been pursuing something along these lines for the last few years with kaiseki and haute cuisine, but this is more at the bistro level, which for me is more exciting. I had my doubts at the beginning of the video but as it progressed I was fascinated by your thought process, and how you reduced the bowl of ramen to its essential flavors and adapted them to fit your new dish. Terrific video, really enjoyed it!

[@ElJosher]

This dish is pretty cool. Love the fusion aspect.

[@racerex340]

This is genius Alex! Going to try my hand at this tomorrow, will report back. This is my idea of real classic fusion. It's incredibly simple and almost entirely dependent on technique.

[@iamjackgale]

Awesome piece! Love to see you conceptualising dishes in this way… hugely inspirational for creativity!

[@MrNoahFerris]

Love seeing an original concept come to life. You can definitely push that dish way further than you give yourself credit - this is just the first iteration. Let's see how well you can refine it.

[@pierrefitter]

I've been following you for many, many years. This dish felt like a whole new level of creativity.

[@sharkyshark1]

I loved this new format of video, with the challenge, I hope you do a lot more like it!

[@gthippie]

Let it be said this may be the most inspirational ad read I have seen in a KZbin video to date. Well delivered, researched, and really expressed how the company/service has worked in your experience. I truly hope your sentiment was truthful and honest and I will sign up as soon as the video is over to hopefully track my own day to day and use it to thrive in the captures of my own fleeting thoughts.

[@TheZerubyte]

These videos are getting more professional by the day, very good job to the team

[@andreiv-q1u]

I would love to see you design something centered around simplicity and complexity. The croissant series is why I subscribed to your channel.

[@NickyHendriks]

Love this! This is the style I cooked in at one of my former internships, at one Michelin star restaurant which took the French base but added influences from all over the world but Chinese, Japanese and Indonesian were the most influential. It's been 8 years but it does bring back some memories. To improve the dish you could add ramen noodles to this by puffing them. Cooking, then drying, then deepfrying. It adds crisp (which I miss in this dish) and it brings the dish just a tad bit closer to an actual ramen. Maybe add just a touch of togarashi or furikake as well to get a bit of kick and colour.

[@aleksstosich]

Can we take a moment to appreciate the videography here? The cooking closeups especially. Remarkable visuals, and a great episode.

[@bluewinkle123]

Beautiful dish, Alex.

[@floriand.2595]

Je t'ai connu il y a très longtemps (les premières vidéos "pizza") et franchement en plus du contenu et de ton identité, l'image à vraiment pris un sacré coup de boost ! Je m'abonne !

[@apozlevich]

I think this no so-french-special because this is something so simple so it's common. In Russia, this is like New Year classic: boil some eggs, take the yolk out, mix it with some generous amount of garlic and dill, add some salt, a lot of mayo, mix and put it back, cover with some parsley leaves for additional swag, optionally add just a bit of red caviar for additional taste, if you have some (really optional, this tastes perfect by itself, but caviar makes it next-level). Best holiday childhood dish for a lot of people out there.

[@apozlevich]

Tried this (Alex's) recipe yesterday -- this is just the same taste, but completelly different texture. So creamy and flavorful.

[@gnemesis2001]

Alex you have come a long way. This dish is almost three stars worth. The only thing really missing is the possibility to eat in a simple way. You have had to cut ingredients by hands to put them on the spoon. Some more little steps and you will be able to open your fine dining restaurant. Don't do it ... we will be missing your videos :D

[@bloodgain]

There is no sugar or mirin in real Kewpie mayo. The sweetness comes from the blend of vinegars. What isn't known for sure is which vinegars are used, though rice and malt vinegars are likely in the blend. It also uses only egg yolks -- 4 yolks per 500g -- and is seasoned with MSG. Also, it only lists "spices", which could mean lots of things, but most people suspect dashi powder is one ingredient, and mustard seems likely.

[@calvinsbnb76]

So you're saying those various recipes you find online are just guesswork/approximations and that the real recipe is proprietary?

[@bloodgain]

@@calvinsbnb76 Of course! They want to sell you some! 😁 That said, you can definitely approximate it pretty well. Some recipes do a pretty good job.

[@KillerKat12345]

Love your passion and enthusiasm along your journey with each recipe you dive into. Keep doing what you do! As a fellow culinarian and chef myself, a tip for your Kewpie Mayo...Double your Egg Yolks. The additional lecithin helps maintain a thicker emulsion with the added ingredients.

[@bryantretheway3809]

Enjoyed the ride on your creative journey! Thank you

[@andrewsmith9174]

Alex, love your videos. Huge fan and I do try to challenge myself by copying what you do - especially the ramen series. Two things: 1) everyone should have guessed that you would go with black garlic oil. Absolutely would have been my choice, I imagined the heaviness of the mayo balanced with a strong garlic. 2) when you mentioned ramen, I envisioned a ramen noodle base. A nest of noodles to hold that deep sauce favor. Eggs sitting on top with the scallions (green onion) for the color and a tease of flavor. I did love the dish as you created it. I will try it. I’ve tried making mayo before, but now I have a bit more understanding. Thank you.

[@sethattun7196]

Id love it if there was a follow up video where you made this dish in front of the pro from last vid and had them taste it and do a few iterations

[@Slotcartires]

Aloex ..... Have you ever done a series on Garlic? Now that would be interesting as you use it so often and they are many varieties. I grow 14 strains in my garden every year but there are so many more types with so many different flavours.

[@Praxaeus]

Reverse nib sketching. Alex, you truly are a person of many talents.

[@Getpojke]

Excellent video. Sometimes people do fusion for fusion's sake & don't think of the inharmonious outcome. I did wonder that instead of the shredded syboes (spring onion) to cut through the richness if very fine pickled enoki mushrooms might work? They can have a noodle like look & texture to go with the ramen theme. Do love nori with eggs. I've made a variety of finishing salts with various dried seaweeds. With poached, boiled or fried eggs they're wonderful. I ended up doubling my egg delivery order for this week after the last video. I love eggs anyway, but wanted to play now I'm out of hospital.🥚🥚🥚

[@BillyBaruch]

I love your videos!! And this was amazing!!! I do want to point out however, that there is no sweetness to Kewpie Mayo. I keep it in my pantry. There is no mirin in the ingredient list, and there are absolutely zero carbs or sugars in the nutritional information. There may be a sweet version, but I am not aware of it and that is not standard Kewpie mayo. Please keep making your amazing and awesome videos. The first time I saw you was in a video with Mike Greene, but I am so glad that I found your channel!!

[@dankymatters838]

I really hope some other KZbin chefs try this out! It's a great idea.

[@il_moe]

My favorite twist on a traditional dish so far. Go Alex!

[@PatrikGluchowski]

I am feeling a theme here.. he is about to drop a cook book

[@Jerrywave_]

I was only on the chicken breading station once when I worked at cfa (they threw me on during rush for the first time, bad idea 🤣) but always working in the back, I can say you NAILED this. When you said your heels have to lift off the ground I was like damn he missed NO details. It’s driven me insane seeing people recreate it and say it’s exactly the same and they miss all of the steps that makes it taste the way it does. Thank you! (Also was tired of seeing the whole pickle juice thing too, thank you for making a point of that 😂)

[@Elwene2fr]

C'est trop drôle. Je suis prof de français à Toronto et aujourd'hui dans la leçon qu'on a faite avec mes étudiants on a bossé sur un doc qui parle de Keisuke Matsushima. (Pour ceux qui ne connaissent pas, c'est un chef cuisinier japonais. Il fait de la cuisine fusion en recréant des plats français mais avec des ingrédients japonais). Just realized that I wrote my comment in French so, English translation: "It's so funny. I'm a French teacher in Toronto and in the lesson we did today with my students we worked on a document about Keisuke Matsushima. (For those who don't know him, he's a Japanese chef who does fusion cuisine, recreating French dishes using Japanese ingredients).

[@florianb81]

Love for the subject, great music, superb editing another marvelous video. that is why i subscribed years ago.merci

[@saramitchell3793]

Looks amazing! It could definitely pass in a Michelin restaurant. So very creative.

[@yumedan]

You must be so proud of this beautiful little dish!!! Thanks for sharing bro!

[@filipbaumgartner4917]

In Slovakia and Czechia, there is dish called 'Russian egg', which is basically hard boiled egg put on mayo salad and served also with pickles and hams.

[@svenkuffer4512]

It's what I'd call 'deviled eggs', my mother and I(we have some German-Polish origins) make deviled eggs with Lyoner (similar to Doctor's sausage I think), parsley and a slice of pickle on top

[@ludwigbagin]

Už bežím na Poštovú!

[@defmonk0]

Kewpie is made with only yolks! It really elevates it. It also contains a vinegar blend (mirin is a solid substitute) and MSG! Making a mayo like that by hand could really set this apart.

[@dflosounds]

This really does feel like the culmination of skills you've learned over the years. I wish I could taste it!

[@lancedeevine]

Guanciale would have been great with strong cheeses like pecorino romano, but in this very specific case mayu oil is absolutely a brilliant intuition! Great job, Alex!

[@dwyghtb.b.vester6580]

Loved it, Alex! As a michelin starred chef I gotta tell you, even if there are improvements to make you were really darn close with an amazing end result! Would love to help you if needed

[@herrlindner]

When violins kick in you know it's top notch B-roll time

[@SpAm-AcCoUnT]

I was almost thinking about thickening the sauce with a roux cooked in some part of your flavor oil. Idk if there’s a value in integrating the parts, but the idea of a singular ramen sauce is really appealing. That or the oil in the mayo? Super fun to watch this play out!

[@LordButtersI]

I love cuisine experiments so much. We live in the future; we should not be looking backwards for what tastes good.

[@vivanasperen3339]

Grinding the seaweed and spring king it vs the sheet will add a different spin with the salt. Also green salt with the seaweed powdered would be tasty. Fun show!

[@GeorgMierau]

Finally, I'm not the only person, who rotates the nib of his fountain pen "upside down" to draw finer lines!

[@ArthurSantos-ss6cw]

Love that there are so many shots of fountain pen writing. Please do more of this! Hahaha

[@davelowinger7056]

Did you see any ink on his hands? I think that pin was a special effect😅

[@melissal7984]

...I've never tried Oeuf mayo before but you have convinced me to try it!😊😊

[@hoopoloatucd]

The inclusion of Flight of the Conchords was the best use of I've ever seen.

[@dddddradeb]

Tes meilleures vidéos, c’est quand tu t’attaques à des places simples pour les pousser plus loin

[@macfanguy]

A work of art, I’d come and eat that in a heartbeat!

[@wezzuh2482]

Here in Denmark, one of the classic "smørrebrød" (open faced sandwiches on rhye bread) is basically the same thing. Egg and mayo is a classic topping.

[@TheBookDoctor]

After watching your channel for what, six years?, here's how well I know you: when you first talked about putting your own spin on the dish, my immediate thought was "make it ramen flavored". And when you lined up all those flavor oils, my immediate thought was "he's going to go with the black garlic oil." Either you're inside my head, or I'm inside yours, but either way that dish does look exquisite!

[@danielsantiagourtado3430]

8:22 10:14 (we all Steal a little something in the cooking progress 😉😉😉) Lou is amazing! Love his camera work and opinions! Also love me some kewpie mayo! You hit the jackpot with him Alex!👍👍👍👍👍👍

[@Loufilmmaker]

Thank you so much :) I do love working with Alex!

[@danielsantiagourtado3430]

@@Loufilmmaker Np! Hearth please ❤️❤️❤️🔥🔥🔥

[@ceeeeeeeeeeeeeeeeee]

adding wasabi paste to mayo is also soooo incredibily good

[@nathandanner4030]

A Japanese Style Burger location near me called 'KATSU BURGER' serves their burgers with several custom sauces they make there...one of my favorites is a thing they call 'Wasabi Mayo' which they also use to make a refreshing Cole-Slaw with Edamame Beans. As 'Wasabi/Horseradish' goes it's pretty mild but it gives pretty refreshing kick to what ever it's on.

[@karolnovljakovic5172]

It would be interesting to try using "mayu" apart from regular oil to make mayo instead of adding it separately

[@karolnovljakovic5172]

or lemon infused olive oil to get the acidity boosted

[@thedanalcantara]

The moment you said you wanted to make YOUR œuf mayo, I knew you were heading straight for ramen. Looks amazing.

[@ragamuffin09]

Damn, that out of nowhere Flight of the Conchords Business Time reference was a major throwback for me... Lol

[@AhmedEtman79]

Alex, I think you're ready. You should start creating your own menu and work on opening your first restaurant. I would love to try this as an appetizer at your place.

[@bookis-tambouille5948]

Ultra intéressant, quelques remarques que je me suis fais : Plutot gélifier la sauce à l'agar agar pour avoir une texture de gel versus la maizena. C'est des oeufs mayo, a minima 1 oeuf entier ou 3 moitié dans l'assiette. C'est une huile d'ail brulé ou d'ail noir ? L'ail noir ça peut apporter un truc intéressant de zinzin. Le pickes juices c'est super malin. Dans la mayo quelques grains de citrons caviar ? Peut etre avoir une mayo plus serrée ? J'ai adoré regardé ça en tout cas. Je m'étais imaginé une version avec 3 moitiées d"oeufs, et pour chaque moitiée un twist : indienne / japonaise / francaise.

[@cyndifoore7743]

I found the appropriate bottles but I still need to make all those wonderful oils you showed us a while ago. I love ramen too and this looks absolutely delicious. I thought at the beginning of this video you were entering a contest. Someone should have one.

[@alexisastrie]

Alex, you should open your own Bistrot/ Restaurant! The only thing we're missing from your videos are the tastes and smells, if only we could share them with you! I'm not saying you should run the restaurant or even cook, your precious video making skills and creativity might go wasted if you had such a full time job on top of everything you already do, but what about some kind of collaboration with an established chef where you think up the menu and they cook it!? Just an idea but I'm sure I'm far from being the only viewer to want to taste your dishes! Keep making awesome food and content! Cheers

[@kristinnelson-patel442]

Very interesting to see the roots of what I grew up with at family gatherings in rural America- deviled eggs must’ve come from this.

[@Pusetryne]

A brilliant episode. Ramen eggs are marinated or boiled in broth. There is also a thing called black garlic, it takes weeks to make. The mayo needs to be fluffy and light. Black garlic could serve as truffles. I do not want that tste in the dish though. Guanciale is not right either. Perhaps sea urchins or caviar could be an element. There is also Vertebrata lanosaif you can source it. They mayo is also important, you use dijon but perhaps Savora mustard can be an element. Also perhaps pepper from a good source in Cambodia, like Sterling Farm. Fennelk or celery is used but you choose not to use them. The acidic element and the crunch. perhaps Oxalis, a woodland plant gentle shavings of Bhudas hand citrus, even British malt vinegar. Pickled rhubarb, Also the egg it self, have you considered using duck eggs? They have large yolks.Goose is also an option. Green onions or chives is s fine element. Cardamine pratensis could be included. There is also a very optoional touch, capers. If you get the very best one from Malta. a magical ingredient. - i dont know If you read this but perhaps. I like this quest and I am curious to see what you can come up with. So far a good start but not the end quite yet, I hope. best of luck Alex, these are my ideas.

[@etmusictherapy]

I have to say I was very excited when you first said you wanted to do a ramen version. I think there is a better way than just adding cornstarch to s a dashi. When making ramen myself, I have found it to be very effective to INFUSE the egg with ramen flavours. Marinating the egg for an hour or more in soy sauce, black vinegar etc. might be a great angle to take. This way the mayo sause will not compete with the other sause. Thoughts?

[@JaraNaturaMusic]

you have the best editor in the planet

[@dfbess]

Well done Alex! That looks so good!

[@ramonmosetti1113]

At first glance, this looks very busy and very "haute cuisine", as is has not much in common with just a simple egg mayo. However this literally screams "Alex!" And that is what makes it great and also recognizable. I could defenitly imagine, being this served at a pop up shop *video idea hint* Great work!

[@BJD12thDoctor]

I have yet to attempt to make home made mayo. But adding mirin to it, will be on my mind!

[@racerex340]

You should also consider adding a bit of MSG if you want the full Kewpie umame experience. Mirin is not necessary and is actually way too sweet. You make it like regular Mayo, except you use rice vinegar instead of white vinegar, only use the egg yolks and add a bit of MSG. Nearly all neutral oils would work, but I believe soybean oil would be the best option. So, soybean oil, egg yolks, quality rice vinegar, pinch of both salt and MSG to taste, nothing else required.

[@stevenml5748]

Thank you

[@swittman9123]

Kewpie is also a bit more acidic than western mayo. The containers alsp have a star tip that leaves a pattern while dispensing.

[@thinhsuynhuoc]

Funny enough, i accidentally created your MAYU oil while working a few months ago. I was in a pinch for confit garlic aioli during busy service so, hell, i put some garlic in a ceramic cup, filled it with a little oil and microwaved it. I let it go for 20seconds too long and the garlic was burnt from the inside. Too late. No time. I need it NOW. Egg yolk in, dijon, salt and pepper, lemon juice, blend. And slathered it on the fancy pants sandwich for the customer thats been waiting 15mins for his food. After service, i gave that little cup of burnt garlic mayo a taste and holy sh*t it was so good. I showed it to my chef, he said "bro holy sh*t what the f*ck is that" and then the week after that we had a feature dish with burnt garlic aioli. It is now my proudest microwave recipe.

[@johnrnning5362]

Cam man is your man, innovative and French as it is, Love is a choice

[@mayorm9402]

A really good video like always Alex.I love the fusion aspect of french and japanese dishes. Do you think it would be possible to make the mayonnaise from burnt garlic/scallion oil and to marinate the eggs in the sauce overnight for a deeper flavor?

[@BigHenFor]

Crack the cooled boiled egg and soak it in soy. Like Tea Eggs. You carefully shell it, then dress it with kewpie etc. It will add a visual element and flavour to the egg.

[@kedelbach]

we recently ate at N7, a beautiful French/Japanese restaurant in New Orleans. If this was on the menu we'd have chosen it for sure.

[@user-dn3fq7op4t]

ALEX IS A LEGEND u don’t seek praise or act arrogant, if u have a flaw u call it out yourself, FairPlay to you brother you keep doing what you do don’t change ❤

[@gunt-stafr8396]

I can't wait to try this appetizer when you open your Paris restaurant !!! 😍

[@boristheblade33]

7:10 Picklejuice Picklejuice Picklejuice... Yeah, i'm fun at parties. Nice creation my fellow frenchguy, keep up the good work.

[@trackkilla93]

Hey Alex, did you know that the standard way of boiling eggs is to put them in cold water, bring that water to a boil, and as soon as it hits the boiling temp, you turn off the heat, cover the pot and let them sit for x amount of minutes, then transfer them to ice water. Mind blowing, right? Also, if you want perfectly centered yolks, you should store your eggs upside down. Salut!

[@BigHenFor]

There is no standard way to boil eggs except the way you learned how to do it. You tell a man who did a whole episode to perfect the doneness of his boiled egg for his ramen to the minute how to boil eggs the minute and second to perfect a dish, and how to boil an egg? Rather you found a way to boil eggs that you learned, and you wanted to share it. That's great. Collaboration and learning from each other is everything But there is no standard way. Especially with such a ubiquitous, and non standard ingredient. There is the way the cook wants to use to get the results they want, which they know they can get, and that they know they can use. And in replicating a tradition, one might follow it, but understanding the physics and the chemistry involved means there are many paths up the mountain. That's why I watch Alex. He's respectful, but not prescriptive. And he is willing to experiment, because of his science background. In my mind, he gives us home cooks something to aspire to. That we may replicate in our modest home kitchens, as well as following him where his heart and curiosity takes him, even where we might not follow. Please forgive me if this seems intense, but you need to stay curious and there are other ways to achieve the same result. And if you keep on learning, you don't miss out on discovering something new. I've been watching Perkins Builders build a mountain getaway in North Carolina. And what stuck with me was one experienced builder who skilled and experienced, but never judgmental of others. He would say "that's a way to do it!" And leave it at that. And that's good in my opinion. Because the result matters most of all. It chimed with me, because you need to pick your battles. Don't sweat the small stuff. Keep the door to your mind open. That's another thing the Backyard Chef, an professional chef of many years, always emphasises. A recipe is only a starting point. Taste taste you go along and adapt it. I think he has a point.

[@trackkilla93]

​@@BigHenForI agree, I just thought it's interesting that if you Google 'how to boil an egg', it gives you the results I wrote. I trust his skills, I know I'm not gonna revolutionise anything.

[@Quicksilver_Cookie]

I missed the use of power tools in cooking. This is Alex's return to peak form lol

[@danflaherty5218]

Alex... What makes Kewpie different is MSG. I Love it

[@bigbird2451]

I have some Kewpie mayo here. It contains; Soybean oil, egg yolks, water, distilled vinegar, salt, sugar, mustard flour, red wine vinegar, rice vinegar, yeast extract and "Natural flavors." I'm pretty sure that the natural flavor is MSG. So sugar and rice vinegar for the sweet and mustard, yeast extract and MSG for flavorings. What if you added crystallized MSG on top with the salt?

[@monokilled]

"I'm no michelin star chef..." Alex you might as well be at this point hahahaha Great video as always! :)

[@priceb713]

I really want to try what you made! It sounds delicious

[@RUNE-66]

The crunch is the icing of the cake. Texture is such a big deal. Sounds and looks amazing. Salut.🍷🥰👍

[@bhavikpatel8286]

WAIT, you use fountain pens, too?? Who knew you were a man of culture.

[@BigHenFor]

And with Blue-black ink? A sophisticated man of culture.

[@luisbalderrama8145]

I didn't know you were a fellow fountain pen user! What model Pilot do you have? Was that an Custom 823? Also, your choice of ink was stellar. That sheen is coming through very nicely. Excellent video, Alex! Best, -Luis

[@ericpmoss]

It is a Sailor, and I’m guessing King of Pen just based on what looks like a #8 nib.

[@ericpmoss]

And based on the ink cartridge I see rubber-banded to the cap, one of the many Sailor blue inks (could be dye or pigment based).