Noodles Around The World

[@deathbooker7466]

i never have seen somebody making nudelsalat in a pan. for the people who dont know: Nudelsalat is meant to be done cold, its a cold dish, mostly served as a side dish when grilling. Home boi made it in a pan... absolute master chef move, im so proud.

[@florianclaaen7535]

ngl, I was shook

[@p0pcat626]

Then the Knöpfle which he called Spätzle instead of normal nudeln

[@annalenaguptara7130]

Its great to use up leftover noodles

[@unknow11321]

I mean there was no instruction 🤷‍♂️ next time give instructions

[@zachzackzak]

​@@p0pcat626spätzle and knöpfle are the same thing, the names are used interchangeably

[@Leoniiche]

Came to the comment section to see the reaction to your Nudelsalat. I was not disappointed. (Also it's so interesting that you added Spätzle to your mayonnaise-based Nudelsalat. Mayo is mainly used in northern German cuisine while Spätzle are typically southern German) Thanks for the video, now I'm craving noodles

[@PrivateMemo]

I can tell you that Nudelsalat with mayo is not exclusive to northern Germany. And neither do we use Spätzle for it in the south. 😂😂

[@Leoniiche]

@@PrivateMemo I'm aware, I just found it interesting that he combined those two together

[@OKLDT]

@@PrivateMemoTrue. Its not potato salad. There the south is just plain wrong

[@The_Yukki]

TBH, we have both in Poland (though not really using spatzle for salads, it's more of a soup 'pasta/noodle' thing for specific soups) so i guess that could also work? Though even we aren't deranged enough to actually heat pasta salads up.

[@walkelftexasranger]

@@The_Yukki Same down here in Czech. We usually put it into soup or make "nudle s mákem" (noodles with poppy seeds) from it. But from what I've heard from my Hungarian friend he said that Hungarians often mix spatzle with things like paprikash or goulash.

[@twigge99]

Nudelsalat is salad, so your right, its supposed to be eaten cold

[@kronenexport]

dachte ich geh kaputt als er das alles inne Pfanne gehauen hat

[@KennyIsUndead]

I do not know what happened here. German here as well. Never ever have I seen somone actually cook a salad. Instructions: 1. Cook the noodles. 2. Let them cool. 3. Mix everything together. Basically: Assemble a freaking salad.

[@Reject-x5u]

@@kronenexport Ohne Witz, das hat mich auch so hart irritiert xD

[@toastedt140]

I only know this from that German/Vietnamese couple

[@MD-cq6lx]

juuunge der junge ist so lost💀

[@sadafmehzabeen2198]

Hey buddy, just saw one of your videos and discovered you were insecure of your voice. Whatever they say, you just need to know that I'm just having a hard time in life and watching your videos, listening to your voice and cracking up at your humor is what keeps me going these days Keep up the good work buddy, you're amazing

[@chadharpicenjoyer8591]

I'm hard rn

[@shamarabriscoe122]

​@@chadharpicenjoyer8591😶😶😶

[@egodeath2007]

You messed up by going the extra mile with making Spätzle from scratch for Nudelsalat. It's actually important to use regular pasta, cook it and let it cool. Then you mix up the rest and eat it cold as it is a salad.

[@leoniek6351]

And you don't use Kewpie Mayo either (very rich eggy taste). Either normal mayo, salad mayo or even better; Miracle Whip. Though the ingredient list did seem to have too much mayo in it, and why yogurt at all? Weird recipe for sure.

[@valentinecobain9341]

@@leoniek6351 oder noch besser: Essig und Öl. gesünder und bom geschmackt besser

[@jeanismael1753]

@@leoniek6351 Or hand made mayo, with either a boiled and a raw yolk or the classic recipe. Also, yogurt was an odd choice indeed

[@liuqmno3421]

@@leoniek6351 Yogurt is added to make it more light, pretty common. Some may use quark or creme fraiche instead, we usually don't add it and always use miracle whip for potato salad

[@mekabare]

@@leoniek6351kewpie is actually pretty close to german mayo, imo. But yeah, my mother uses full fat miracle whip

[@Sleeperche]

That noodle soup without noodles had me rolling on the floor laughing 😂 Glad to see a fellow bulgarian recipe on this channel. You should try making banitza with ayran, you are gonna love it!

[@Loraveleva]

I was wondering if he managed to get фиде from somewhere :D that ending was comedy gold

[@paullehmann3335]

I did not for the life of me notice the absence of noodles until he was like "Wait a minute" :'D

[@tani.q]

your food has never really been that bad, tbh my mom always yelled at me for messing up recipes, seeing you do the same and be so chill and humorous about it was so comforting

[@ρατ-κ6ψ]

That's what makes him unique

[@efudesu9267]

yea at least he owns it up when he makes mistakes. People in this particular comment section can be really harsh. do they not understand how hard it is to cook a foreign dish you never even heard of? "oh if he didn't know he should've just Google it. it's that easy" stfu it's literally on you for giving half assed instructions. he makes it clear he just wanna get close to his viewers by cooking from their suggestions

[@yournameinapril30]

YYYYEEEESSSSS ​@@efudesu9267 If you're going to give a recipe, make sure that it's complete!!!

[@kario2680]

Why you snitching

[@tani.q]

@@efudesu9267 exactly!!!

[@eyyyamino]

here's a noodle recipe from philippines called pancit luglug or pancit palabok - 80 grams of cornstarch noodles soaked overnight - 20 grams ground pork - 1/8 shrimp broth cube - 1 tablespoon annatto seeds soaked in ¾ cup warm water - 1 tablespoons all-purpose flour - 1/8 cup shredded fish flakes - 1/2 tablespoons fish sauce - 1/4 tablespoons oil - 1/2 cups water - for toppings: 4 shrimps, 1 hardboiled egg cut into 4, and calamansi/lime 1.) heat oil in the pan. 2.) add in the ground pork and wait till brown. 3.) add in the fish flakes and shrimp cube. 4.) add in the flour. 5.) add in the annatto water and 1/2 cup of water. 6.) add the fish sauce and wait till thickens. 7.) set it aside. 8.) blanch your noodles in hot water. 9.) drain and put in a serving plate, pour in your sauce and add the toppings. 10.) ENJOY!!!!

[@SchwarziHumor]

Me as an German im terrified of what kind of warcrimes he could commit to nudelsalat

[@Muten_Roshi82]

Ich bin fast ins koma gefallen. 😂

[@julian7784]

Same 😮

[@dragonprism]

GERMAN. COUSCOUS. I *died*.

[@rafqa1476]

Ich habe einen Kultur Schock bekommen 😂

[@slurth]

Can't be any worse than the dietary atrocities some Americans call pasta salad 😅

[@sushi_maknae]

10:00 not Indian but as a fellow neighbour 🇵🇰 I can say our desi moms like these sneaky tactics to cut corners and save time as long as theirs flavours so as a fellow neighbours perspective your safe😂😂😂❤

[@everythingissalad2969]

Wait, Pakistani mum's are substituting walnuts for cashews? Mine (doesn't embody all Indian mums but still,) just skips them altogether

[@dane6446]

@@everythingissalad2969 nothing is as cursed the "bakery" down the street selling a butterscotch cake using raw peanuts as the nuts in the cake.

[@texoto]

6:44 Bro´s the first person in history to cook salad

[@parthvyavhare5134]

Nah , that one guy in kitchen nightmare . Grilled Ceaser salad

[@Eatbutternow]

Cooked salads have always been a thing. Salads are served cold but they don’t have to be raw.

[@The_Yukki]

@@Eatbutternow Funnily enough in Poland we have a word for a salad with just raw ingredients. "Surówka" (from Surowy/a/e[depending on gramatical gender of the noun] meaning raw/uncooked) So if you idk shred an apple, carrot and add a little bit of lemon juice it's surówka, but if you make a potato salad, it's a salad. Though it's the same deal as with squares and rectangles. Every Surówka is a salad, but not every salad is a surówka.

[@FizzyLean]

​@@parthvyavhare5134"Is there one thing you don't put in the microwave?" "The Salad" "Ofcourse you don't put the salad in the fuckin microwave you donut"

[@phylocybe_]

@@The_Yukkibased Poland

[@Ru_Omar]

The fact that he forgot the noodles in the "chicken NOODLE soup" is above me omg💀😂

[@frankcastle5596]

That was best 🤣

[@kamefuchs4864]

Hi, so I just wanted to give you some tips for the Nudelsalat. It is supposed to be a salad (like ceaser salad) so you should eat it cold, but you should also assemble it cold, not in a pan. Hope this can help you, great vid as always! ❤

[@lepidoptery]

americans understand the concept of pasta salads, so you don't have to reference a leaf salad here

[@t0talschad3n]

It seems at least one american, the adressed one to be specific, thought you can make a salad hot in a pan without pasta tho

[@neonice]

​@@lepidoptery You just saw video evidence that they apparently don't

[@lepidoptery]

@@neonice yeah, first he has to realize that's what it is, as opposed to a hot pasta dish. but americans know wtf pasta salads are. canoe's just not going to do too much extra research when the concept is just following whatever the comment is.

[@MrStoyan5]

Recipe was badly written, don't blame my guy too much. Although he could of just looked it up online, actually 😂

[@mekabare]

„probably tastes better served cold“ ITS A SALAD ARE YOU GASLIGHTING ME 😂😂

[@notkaramel]

1:42 The iconic YSAC "pepper pepper pepper" let's gooo

[@HexOnTheBeat]

I loved it xD

[@Chaos1king]

What does nona or noona mean? 1:45

[@slurth]

​@@Chaos1king Italian for grandma

[@Chaos1king]

@@slurth ok

[@redacculous]

HE SAID THE THING

[@darksindri]

There's a readon why we use the spiral noodles for Nudelsalat. You can eat more Mayo that way. Also You have to eat it cold. Some regions use a sausage called 'Fleischwurst' in it (which is a very finely minced smoked susage) in it cutting it in chunks. Also there's also a Pickle in it often. And yes the mayo measurement is right AND it's served cold. It's ungodly amounts of calories but also very nice tasting. So it's often Peas Spiral Noodles Pickles Fleischwurst A fck ton of Mayo No one uses Spätzle for noodles. So do't put it into a pan just cook the noodles then assemble when Noodles are cold.

[@AusterKlient630]

Danke, morgen muss ich nicht arbeiten, liege jetzt im Krankenhaus. Der gebratene Nudelsalat hat mich fast umgebracht. Great content man keep it going.❤

[@mzanzibari]

Actually?

[@chriso6116]

It is a salad. You are supposed to put the ingredients together cold and eat it cold. But ngl I am not even mad I would have stopped him tho

[@diegogarciasolis1809]

Love this

[@florianclaaen7535]

Hahahahaha wow

[@Thethinkpiece]

Your love for oxtail is everything to me as a Jamaican you should make some oxtail rice and peas or any other type of Jamaican food

[@Peepee4brain]

Yeeeeees!!

[@iliantodorov3300]

Idea for another traditional dish from Bulgaria - sarma Ingidients: sour cabbage - 1 pc. or leaves from a jar. radioactive minced meat - approx. 500 g white rice - 150 g onion - 1 paprika pepper oregano savory salt oil Solution if you can't find sour cabbage is that you can use fresh one -> fill a pot with water and add one 1 tbsp. vinegar and a pinch of salt, wait till boiling then scald the cabbage to soften the leaves for a few seconds, if they're still hard to peel the more you go to the core return to the boiling water to soften them more. Prepare the larger cabbage leaves by removing the thicker part of the cob (if you're not using sour cabbage leaves cut the thicker part after scalding). Stew the finely chopped onion. After the onion becomes transparent, add red pepper approx. 2 tsp and stir well, taking care not to fry, but to stew. Immediately after that, add the minced meat and 1 cup of water and mix the minced meat well so that it does not remain in lumps. After the mixture with minced meat and onions becomes homogeneous, add salt, black pepper and oregano to taste. (Litterally to taste, in Eastern Europe we eyeball everything when we cook) Add the washed rice and mix well with the minced meat. Remove from heat and wait for it to cool slightly. We take one cabbage leaf, put 1 tbsp. of the stuffing (if the leaf is bigger, maybe more stuffing) and wrap a tight sarma like a mini burrito. In a larger pot cover the bottom with oil. Spread some cabbage leafs on the bottom of the pot and start to arrange the sarmas tightly next to each other. Layer the sarma until there's no filling. On top of the sarma place a flat plate with the bottom up, so that it clamps the sarma, so that they do not move during cooking, the cooking time is 1 hour. You can eat with yogurt aside or just by itself. Thank you.

[@phthalate346]

does it have to be radioactive i only have regular meat 😞

[@grimgrieves]

ne go machi chovekot, i toj zasluzhuva da ima volja za zhivot

[@countrygeneral]

Ah, yes. The only thing that unites the balkan nations. Sarmale and the love for them.

[@jonseilim4321]

thanks for adding the instructions, I'm sure he'll still manage to mess up this dish 😂

[@MrStoyan5]

Now that is how you write a recipe. Bravo!

[@friederikeneymeyer6361]

Me sittin here and admiring someone from the US making Knöpfle (Spätzle) from scratch the 2nd time in his life. Go you! Great job 🎉 Ignoriert den warmen Nudelsalat mit Spätzle. Dass hier jemand ohne Übung die Teigkonsistenz richtig gemacht hat und einen Spätzleschlitten besitzt ist mega ♡

[@lovelypotatoe4518]

The Nudelsalat hurt so much. Just. No😭😭😭

[@AsianSensationz]

Your cooking skills have improved so much past few years to the point where even if you try to be bad on purpose for the comedic effect, you are doing a great job. Keep up the great work :)

[@francawild4080]

not the actually cooking pasta salad (nudelsalat). which is meant to be cold and not cooked in the first place 😭😭😭 all you're meant to do is cook the pasta! the rest is added afterwards when the pasta is cold. actually, in germany there's a pretty regional divide re: mayonnaise. especially the north uses mayonnaise a lot e.g. in pasta salad, potato salad, etc. whereas in the south, oil + vinegar are more common as dressing for salads (and the south generally uses mayo far far less than the north)

[@mishXY]

But that's cause the south sucks 😜

[@sai_neko_reddy]

Mayo in salad that to in heavy amounts , it gives me a ick

[@mishXY]

@@sai_neko_reddy mix it with sour cream or greek yoghurt and done

[@brunohommerding3416]

The paper with the middle finger at 3:40 to hide the face in the reflection was priceless 😂😂

[@AryaSchwarz]

I was looking for this comment! Dang he's so meticulous in hiding his reflection 😂

[@maachhii]

I unironically need more of this guy’s content i’ve consumed every single video he’s come out with

[@annmol589]

This video seems like FutureCanoe is on a mission! His skills seem to have improved as well with a healthy dash of criticality. Also, the stale jokes were gone for fresher ones. Enjoyed this more than the earlier videos. Hope to see more growth of this creator on this channel.

[@Pinguinausquetscher]

FutureCanoe never fails to make my noodle creamy. 😊

[@rararappoggi]

😰

[@threeamsobbing]

ayo🤨

[@abrahamshah6715]

💀

[@goldensucc126]

With cum

[@danielandrews36]

My man admits its a noodle 😂

[@ReporterYumiko]

You know you have watched to much FutureCanoe when the food starts looking good... or i just need to be in a mental hospital

[@psychomarto]

Bro left the most important part out of the Nudelsalat recipe: shit is made and eaten fridge cold...

[@Ein_name2]

7:26 I had a stroke…

[@eldiablo1467]

9:18 made me choke on my coffee.

[@DzzyClips]

11:22 the pan looks like a beyblade stadium 😂

[@bcTuhin69]

That's also my thoughts 😂😂. Wish I had one 😢

[@scytheria7]

Tbh I’m here for bloopers and relatable fails just as much as the recipes that work out, so if u feel like dropping the Thai noodle egg-saster as a short, I’d def watch

[@DWardington]

He made a very common blunder, not getting the eggs fully cooked before mixing in. You end up with mushy noddle slop.

[@ashleymakins4183]

This was one of my favorite episodes yet! Fantastic job, everything looked delicious ❤

[@Pradipta_Ghosh_188]

He got a handblender!!! did our futurecanoe surrender to the machines?

[@Muten_Roshi82]

richie rich

[@phthalate346]

the industrial revolution and its consequences… 😦

[@Uwhwvwgwh]

​@@Muten_Roshi82 he has 1m sub of course he is

[@urusuurusu]

immaculate wordplay at 13:37 👍🏼

[@ZyDrixxx]

"Let's brim black the back bean noodles"😂

[@rishitchugh1713]

Indians before watching: Indian Noodles??? oh Maggi! Indians at 10:20 : 💀💀

[@b_jain137]

Yeah same I thought he would try Maggi but he made that indo Japanese concoction.. Tbh Indians and japanese need an apology 😔

[@TheTiredAndSleepyOwl]

But ain't Maggi Swedish and just got popular in india 🤔

[@sai_neko_reddy]

​@@TheTiredAndSleepyOwl considering how popular it is in India i would say we just adopted it as our noodles (instant noodles) It's a household staple for almost all of the people in India

[@TheTiredAndSleepyOwl]

@@sai_neko_reddy yea, just last night my sister ate it, I couldn't bc I was sleeping 😭

[@sai_neko_reddy]

@@TheTiredAndSleepyOwl ahh unfortunate lol

[@JennieGirl_xo]

Dude, you make me laugh so much! 🤣 the nonchalant monotone voice, the best haha

[@frankjames4743]

A classic FutureCanoe video. Will put a big smile in your face. thank you

[@sucrosecerise]

Love the appreciation for jajangmyeon. I have not seen it offered at multiple Korean restaurants around me SOMEHOW.

[@Sacofpotato]

This guy's brain just fascinates me every time.

[@bbwfiona]

1:42 - you have great taste in cooking shows, clearly. 12:00 - I'm so flippin jealous of your hexsteel wok. Do you have any recommendations for recipes that will work with crappy dollar store cookware? Everything I make ends up sticking, smoking, or both.

[@Ho-ol3vp]

He’s advancing. The food doesn’t look so radioactive anymore. Soon enough, the food will be better, and Futurecanoe will become what all we dread… A generic cooking channel with a spotless kitchen 😢

[@maxganz3126]

Dont worry, at the moment he threw the cold german salad into the pan with the mayo, i knew it is not going so far... :D

[@Bonezzzino]

@@maxganz3126 Lmaoooo

[@RyanEglitis]

Bro just cooked a salad, I think we're safe

[@Butters269]

the kitchen will never be spotless 😭

[@arohiagain]

​@@RyanEglitislmaooo😭

[@sync9072]

Honestly butter chicken gravy works really good with carbs- heres what i have had in the past few months (i am indian btw) butter chicken pasta, french fries with butter chicken, butter chicken poutine and ofc the classic butter chicken and rice

[@bootymanjesus672]

butter chicken poutine sounds like it goes hard asf, gotta try that

[@sync9072]

@@bootymanjesus672 it does go really hard, but do not add too much cheese otherwise it will be kind of nauseous

[@harrybarr8741]

the Indian restaurant my friends and I love in my neighborhood sometimes does butter chicken fries, butter chicken samosas, and butter chicken wrapped in paratha

[@Ironmaryable]

reminds me of the saag paneer fries a food cart around the corner from me does

[@nishchalthakur2487]

I'm curious as to how butter chicken fries work. Won't they get too soggy?

[@Gabanatora]

About the Bulgarian chicken soup - the noodles that are usually used in it are "Vermicelli" . We call them fide (fee - deh) here. They're like spaghetti but thinner

[@hasla28]

Swabian here (south Germany is where Spätzle originate from). First of all, Spätzle aren't noodles! They mostly differ in so far that spätzle are already cooked during the production, whereas you can keep the dry, uncooked noodles for ages before boiling them. Secondly, you typically only use flour, eggs, and water for the dough (and a pinch of salt); milk is being used kind of regionally and most house recipes leave it out entirely. Ngl the fact you own a spätzlereibe is glorious, and all in all the end product looked not too bad. However, as you said yourself, they cook really quickly, and the rule of thumb is that as soon as they rise to the surface, they're ready and can be fished out using a skimmer (a minute more won't ruin them but you don't want to overcook them). Lastly, for that little extra, you might wanna throw them in a pan with some butter for a few mins instead of tossing them in oil. Plenty of others have mentioned that they aren't used in Nudelsalaten/noodle salads, and since I'm more of a spätzle enthusiast than a fan of noodle salad, you best read what they have to say about those.

[@The_Yukki]

Huh, that's interesting. We have something similar in Poland so I assumed it's just something we adopted from germans, but apparently not so much. Our 'spatzle' is called "zacierki" from 'trzeć' meaning to rub, since it's made by rubbing your hands together to remove the dough that's stuck to them. (Supposedly the origin is that some woman cooked stuff that fell off her hands after she was done kneading bread and cooked it for her kids cause they were poor as fuck.) Same kind of dought tho (then again you can only make so many variations on dough, when flour and some liquid is mandatory for a dough)

[@87axal]

The kind of Knopfspätzle he made traditionally contain semolina though. His recipe was 100% legit. Just not Swabian.

[@kaddycat]

in so far that 😭 insofern funktioniert im Englischen nicht, einfach nur "in that" wenn man die umständliche deutsche Satzkonstruktion behalten will. Was ich aber eigentlich zuerst sagen wollte: und was ist mit Frischnudeln? Entweder gekauft oder selbstgemacht und sofort gekocht? Nicht alle Nudeln sind trocken und halten ne Ewigkeit. Spätzle passen nicht unbedingt in die Nudelkategorie, bzw sind auf jeden Fall nicht so einfach austauschbar, aber so anders sind sie auch nicht. Apparently though there's a big debate on whether spätzle can be considered nudeln (noodles) so that's interesting

[@lou4294]

So, here is a traditional dish from Czechia called Sladké nudle (Sweet noodles). It could be considered a struggle meal tbh. What you need: -Noodles or pasta of your choice -Butter, no exact measurement needed just do however much feels right in your heart -Powdered sugar -Poppy seeds - very important, if unavailable you can use tvaroh (curd cheeze) instead. Boil your pasta until it's done to your prefered consistency. While your pasta is boiling melt your butter, but make sure you don't brown it. Prepare your poppy seeds and powdered sugar. Strain your pasta and put it in a bowl or on a plate, sprinkle with however much poppy seeds and powdered sugar you desire and than pour your melted butter over it. You can mix your noodles, if you so desire, and get to eating.

[@nnuae]

The Bulgarian noodle soup usually includes thin vermicelli pieces that are 1cm long, guess the commenter forgot to mention them.

[@dannynaff9041]

Definitely thin, short vermincelli for this soup. But they are definitely not rice noodles. There are no Bulgarian dishes with rice noodles in them.

[@nnuae]

​ @dannynaff9041 Fixed. I was always under the impression that "fide" is a type of rice vermicelli, having eaten none of it in the past 10 years probably helps, lol.

[@dannynaff9041]

@@nnuae gotchu! Just wanted to clarify! Hopefully Future Canoe remakes it with the correct noodles.

[@Vladimir1994]

there was a point to add broken up spaghetti bro just forgot 💀

[@AaravGameBoi]

2:51 BRO HAD ME DEAD IN MY SEAT

[@gyeongchankim5423]

I gotta say that the black bean noodle you tried here is originated from China. A Korean variant of that Chinese noodle dish which people from china who moved Korea around late 19th century made and sell, got really popular in Korea. In Korea we often refer to as "Korean Chinese dish", since it differs quite a lot from the original chinese dish.

[@Nemausos]

Yes, from my memory the Korean version is quite sweeter compared to the Chinese original one, which is very, very salty. (lived in both countries)

[@AlbertSirup]

yes my Korean friends told me jajang noodles is called a Chinese dish, so i don't think Koreans claim they've invented it... more like heavily adapted the same way japanese adapted curry

[@JamesL0717]

​@kyokusanagi9800 I'm Korean, and I have never heard any fellow Koreans claim that we invented any of that. Even the Jjajangmyun, we call it Chinese (which is basically Koreanized Chinese, same as Americans calling Orange Chicken 'chinese') food. So, where are these mythical Koreans who claim we invented everything are at? Why do I never see them but only hear of their whispers from people like you?

[@mkryu]

@@JamesL0717there are trolls that have nothing better to do from their mom’s basement but make up stuff, post comments online to ruffle each others feathers. I’ve heard Chinese claim kimchi and Koreans claiming Chinese HanFu.

[@Bt-cq6te]

@@mkryu eh it gets quite confusing, as most things in japan and korea find its inspiration from some period in china

[@nf5557]

I would love to see an all german recipe episode

[@Leodorant]

Im quite impressed bei the Spätzle themselves, I eat them a lot. But the ONE thing I would not use them for is a noodle salad... xD

[@TobiRama-lk4sf]

literally, the most wholesome guy on the internet

[@Miaholmes4952]

when are u making a OF and oiling up.

[@GeorgeG-is6ov]

yo what

[@prakhya123]

Let him cook

[@martinhybelbauer4857]

now that would be epic

[@beneinstine6830]

Is this clash royale fan/hater speaking?

[@theonlydiego1]

@@GeorgeG-is6ov I know OF wants to be a mix of Patreon and KZbin. Good effort on their part to try to change their image, but KZbin added their own “Member” tab so content creators can have exclusive videos.

[@CarolineIcee]

Hope you'll make this one day! This is a Lithuanian Potato dumpling recipe - Cepelinai. For the Meat Filling: 1 pound ground pork 1 1/2 teaspoons kosher salt 1/2 teaspoons black pepper 1/2 teaspoons marjoram For the Dumplings: 10 lbs bag of potatoes salt to taste For the Gravy: bacon, diced onion, diced 1 cup sour cream 1 tbsp butter in a large bowl, mix together ground meat and all the seasoning. to make the dumplings: Mince all 10 lbs of peeled potatoes. I usually just run mine trough the juicer, which separates the juice and the mince for me. (SAVE THE POTATO JUICE!) Take potato mince and squeeze it trough cheese cloth to get rid of any extra potato juice. Now after the juice had plenty of time to settle, pour the potato juice off (in a sink) and you should have plenty of potato starch at the bottom. Mix the mince and (ALL) the startch together. You can add some salt here. Put a large stockpot of well-salted water on to boil. Start forming your dumplings by patting the potato mixture flat on your palm and adding a ball of meat in the center. fold the potato mixture around the meat into a football shape or round shape. I do round and call these my big balls. Carefully lower dumplings into the boiling water and let it cook for about 30 - 45 mins. Depending how big your balls are. :) Make the gravy by sauteeing the bacon and onions in butter and then adding sour cream at the end. Once the balls are done, cover it in white gravy and enjoy. I sometimes add fresh sour cream on top of the cepelinai as well. Makes it less hot for my mouth.

[@Just_Erin]

04:45 Let's just all appreciate all the way that he has gone through. From just a dude who reviewed food to a million subscribers and to his own merch, it's amazing. Congratulations with another milestone on your way, FutureCanoe, I hope to witness you growing even bigger!!

[@SmellCoconut]

11:48 Actually, Black bean noodles can be made with miso. (But it has to be Korean Miso. ) It's not commonly used recipe, but there's one famous korean youtuber who actually tried it out and turns out it was really good. He said Black bean noodles with Miso was much more flavorful than the original recipe.

[@lillia2724]

I'm starting to see a lot of machines in FutureCanoe's vids these days 👀. Good to see he's come so far.

[@bootymanjesus672]

@prathamvidyarthi man vs machine score is prolly 1 - 1230129313 or something at this point

[@kronoskai2738]

The black bean noodle argument reminds me of the pavlova argument. Would love to see you attempt to make an aussie/kiwi pavlova!

[@selectidiot]

yes, I was saying that to my sister the other, with the bluey show a lot of americans have been trying to make it and messing them up in way i didn't know you could.

[@shrekwazowski6932]

Even at the concert bro looks like an npc 2:58

[@LapisLabradoru]

Was that Taylor Shift?😂

[@alfamyd]

9:17 I didnt realize until you said it

[@shayandeepmondal4646]

Hi Make indian luchi and tarkary. luchi:- 1. all-purpose flour 500g+salt 1/2 tea spoon . 2. mix it properly. 3. Mix oil 50 g 4. Mix it properly 5. Add water and mix until it comes together. 6. Rest for 30 minutes. 7. Cut into small pieces ( very small size ball ) 8. Rool it at the thickness of 0.1 mm. 9. Fry it in hot oli Tarkary:- 1. Cut potatoes in to clubs ( a large potato =10/16 pieces) 500g and one onion , 5 chili and 50g chickpeas (frozen) 2. Boil the potatoes 3. In a pot take mastade oil and hit it until snoke comes out. Them onion and chili in the pot . Until onion is soft . them salt , tumirik, paper powder, garam masala pouder then chickpeas and potatoes. Then mix it well ( not to crush any potatoes). Injoy

[@Aryan-de9jw]

Bangali

[@anhaadevoursyou]

bro meant puri sabji

[@anhaadevoursyou]

dont use all purpose flour it ruins it use normal atta

[@TheVnator]

0.1 mm? At that point, you'll need a microscope to even see it! Do you mean .1 cm or 1 mm instead?

[@shayandeepmondal4646]

@@TheVnator 1mm

[@Nathaniel214]

3:40 "you lucky bastard"💀

[@-STONECYPHER-]

I'd love to see you do a classic Australian desert dish, Golden Syrup Dumplings. It's a childhood favourite of mine. Just make sure to pick a recipe with lots of butter. Some more modern recipes try to make it less heart attack inducing but it kills the flavour.

[@rustywrx]

Or for April Fools next year, a Bunnings sausage.. Apparently they weird people out

[@-STONECYPHER-]

@@rustywrx I think Americans get weirded out by it because they don't have the right kind of sausages available and their bread has so much sugar it would be considered a cake in most of the rest of the world. All the Americans I've seen try to replicate it have used God awful super sweet fluffy sugar (Wonderbread) and any number of sausage types that are 10,000% wrong for the mission at hand. Of course the result is awful.

[@f3eii]

You are so Saiki K coded I can't 😭😭

[@mzerochannel]

"Pushpek sidhu" is gonna be piss 😂😂😂 10:08

[@aditikashyap3150]

that butter chicken dish actually looks good i think i will try it

[@yi2652]

3:40 That was unnecessary *sad emoji*

[@ProfessorN2785]

As always, such a beautiful dish ❤

[@Vj-mi7fi]

Try this recipe ingredients: Rice - 500g Oil - 100g Onion - 200g ( red onions ) Tomato - 150g Curd - 100 ml Coriander leaves - about 5 finger hold Mint leaves - about 5 finger hold 1/2 lemon Salt Green chilli - 2 Ginger paste - 50g Garlic paste - 25g Kashmiri chilli powder - 1 tablespoon or Normal chilli powder - 3/4 table spoon Chicken - 500g or 1 kg Cinnamon sticks : small 3 pieces Cardamom seeds : 3 Cloves : 4 Steps : Soak the rice in water 1. Take a vessel of capacity more than 5litres then put Oil , cinnamon , cardamom , cloves and onions. 2. Wait till the onions are brown 3. Put coriander leaves , mix for 10 seconds 4. Add chilli powder 5. Put 2 green chilli , mix 10 seconds 6. Put ginger and garlic paste ,mix 10 seconds 7. Put mint leaves , mix 10 seconds 8. Add curd , mix 10 seconds 9. Add tomato , slowly mix till tomato is softened ( 5 min approx ) 10. Add 750ml water. 11. Add salt and mix 12. Check for salt 13. Check sourness ( sourness should be light ) if no sourness add 1/2 lemon juice , if sourness is more add sugar little by little till sourness reduce . 14. Close the lid and leave it for 10 mins ( LOW FLAME ) 15. Now put chicken ( HIGH FLAME FOR 5 MIN) 16. Strain the rice and put the dry rice 17. Very slowly Mix till the rice and water are even if water is less add hot water , water must be little above the rice 18. Close the lid . LOW FLAME FOR 10 MIN 19. Open the lid , if rice is wet close lid and leave it for another 3 mins ( NOT MORE THAN 3 MIN ) 20. IF rice is dry on top then turn off the flame and close the lid leave it for 10 MINS UNDISTURBED 21. SiMPLE BIRIYANI READY

[@yeatza2319]

I love these videos

[@9AFilms]

Chef make a sweet Smoothie - Lassi - Take 1 cup Cold Plain Curd/Yogurt - Take 1 mango or 4-5 Strawberry or one Banana { You can either fruit whichever is available} {but only use one fruit don't mix them} - Put the curd/yogurt in the blender, add your fruit, add sugar to taste {2 tbs is fine} - add cardamom seed only, Very important { at least 2-3 cardamom} - now add 2-3 ice cubes and grind until smooth, add water to adjust the thickness... and enjoy "Lassi" A very famous drink enjoyed in summer in India.

[@martene.5624]

... Salad.... from a frying pan? omg xD

[@LokiLaufeyson69]

the claw hand while you were eating the birria noodles is sending me

[@J3assbox]

Ah yes, Jjajangmyeon. One of my favorites.

[@BrorealeK]

Not sure what he meant about arguing where it's from. In Korea, Jjajangmyeon is considered "Chinese food" even if the taste is 100% Korean. The same with jjampong, from what I've read it seems the dish is actually a Japanese take on a Chinese dish further adapted to a Korean palette. Now if you REALLY want some nationalist mud-slinging, talk about kimchi or hanbok.

[@deslt3570]

BRUH the commentary in this video is TOP NOTCH until the end 😂 12:02 why the f am I catching strays future? lmaoooo legend

[@redman_plus]

5:14 - bro's hand looks straight up AI-generated

[@ririfiri3243]

In Indonesia, we have mi godhog jawa (Javanese noodle soup). We use : Egg noodles Rice noodles Duck/chicken Duck eggs Bok choy Cabbage Scallions Tomatoes Sweet soy sauce (kecap manis) Blend : garlic, shallots, roasted white pepper, roasted candlenut, ginger. Make the stock with just duck/chicken meat, set aside, and shred the duck/chicken meat. Boil the noodles, set aside (add a little bit of oil so they don't stick to each other). Saute the blended ingredients till fragrant, add stock, tomatoes salt and sugar/msg, boil and wait a bit and add the vegetables, taste for salt and sugar. In a bowl, noodles, scallion and shredded meat, add the soup. You can add some fried shallots, pickles or vinegar. Here, we usually use kind of free range chicken (ayam kampung), it has darker and much tougher meat and slow growth, grown for 6 month or more, it has a lot more flavor, more like duck.

[@DK-fd3fi]

I do like seeing this guy making noodles at 1 in the night 😂😂😂

[@FishyBoi1337]

"Let's bing black the back bean noodles" while sounding like you're simultaneously on the verge of tears and complete confusion is CRAZY

[@clashdevil2925]

As an Indian, I have no problem with you using butterchicken as a broth, while it's not tradition it make sense and I believe it's quite delicious. Tho traditional butterchicken is still the best in my opinion. (Try adding some suger next time it works amazingly)

[@tarunyasri2742]

I love how Chill we are over it XD. compared to the Germans...!!!!

[@clashdevil2925]

@@tarunyasri2742 yea and don't get me started on Italians, I was worried about my mother's life yesterday when she made pasta and fried it and added peanuts (I personally don't like it she likes it that way)

[@everythingissalad2969]

​@@clashdevil2925they'll be really upset when they hear how people in my family cook pasta like sabzi - they even put curry leaves in it lol Also, pasta with peanuts doesn't really sound that bad? Italians use pine nuts and pesto has pine nuts as the main ingredient, so I doubt the textures being too different - can't speak about the flavours tho

[@everythingissalad2969]

Seeing the Germans being upset about their Mayo noodles is hilarious

[@clashdevil2925]

@@everythingissalad2969 yea lol

[@snehanjalii]

Futurecanoe's a swiftie😊❤

[@schnoedel]

Oh nooooo... Nudelsalat is a cold dish xD Typically you would serve it as a side to barbecue xD

[@yinianlai5295]

every dish looks really nice.

[@cheeseycheeseball2223]

I'm from India and I'm not angry about the butter chicken udon noodles but I wish everyone should try more and different Indian recipes and sauces

[@Eyl279]

All Koreans know that black bean noodles are Chinese in origin. Koreans have their own version, but it’s literally referred to as Chinese food in Korea.

[@Cheesecakecrumbs]

5:58 as a moroccan who lives in germany; what kind of couscous are you buying brother 😭

[@chiefrey3623]

I love it when people mash indian food with other cuisines. Keep doing it!

[@R4ndomdoe]

That bacon looked like it was dug out of a 30 year old grave

[@GiygasForPresident]

Recipe for Pennsylvania Dutch Pot Pie (Soup/stew): You might want to start making this early in the day, we usually make it early in the morning, so we can have it for lunch/dinner. Soup part: 3 1/2 to 4 Lbs. chicken (1.5kg to 1.8 kg) 1 cup of celery (chopped) (240 mL) Salt and pepper (just the right amount for you) 5 potatoes (optional) Pot Pie Dough: 2 cups of flour (475 mL) 1/2 teaspoon of salt (5 mL) 2 eggs 1 Teaspoon of shortening (5 mL) 1 OR 2 Teaspoon(s) of water (5 mL or 10 mL) Preparing the meal: Dough: 1 Combine eggs and water and beat well. 2. Gradually add flour until a soft dough is formed. 3. Cut the dough into 3 parts, roll each part out on a flour cloth until it's as thin as possible, using an additional 1 cup (240 mL) of flour on the cloth and dough so it handles well and doesn't stick. 4. Cut the dough down into 1 inch by 1 inch squares. (2.5 cm by 2.5 cm) Broth 1. Cook the chicken and celery in 2 Quarts (2 Litres) of water, until the chicken is tender. 2. Remove meat from bones and set aside. 3. Boil 5 sliced potatoes in a seperate pot until tender, and then drain. (optional) 3. Add water to broth to make 3 1/2 quarts (3 1/2 Litres), (several chicken bouillon cubes may be added to strengthen the broth), also add the boiled, sliced potatoes and the carrots, if you want. 4. Bring the broth to a boil. Drop the pot pie dough squares, and the optional potatoes into the broth and cook until tender. Return the chicken to the broth, serve piping hot.

[@smaug660]

You cooked noodle salad? 😂😂😂

[@Justlov4]

"Let's bring black the back bean noodles" that was a tongue twister 🤣 you always make me smile. Cooking the pasta salad but making the spatzle from scratch. That is the FC level determination I was looking for 👏

[@glamscuress]

i love u futurecanoe

[@publiovirgy1617]

Italian here! A little tip to avoid overcooking the egg. Try to mix the pasta with the eggs&cheese in the same bowl you used to create that mixture and only after that add the guanciale on top and mix it. The heat of the pasta itself cooks the egg enough to make that creamy sauce that makes carbonara special. Extra tip to get even a smoother texture: try to grate the cheese in smaller pieces, it feels a lot better in my opinion. Anyways I think you did a good job, I love your videos!

[@Mr.Evil-001]

Not even colour grading can save that bacon…

[@whyarewealwaysyelling]

Color*

[@macintoshhjball4686]

@@whyarewealwaysyellingthey spelled it right they could be from uk

[@whyarewealwaysyelling]

@macintoshhjball4686 They just spelled it incorrectly because they're probably from the U.K.

[@Dranzerk8908]

Its black angus bacon is why its that color.

[@Mr.Evil-001]

@@whyarewealwaysyelling colour*

[@lizziebean856]

The birria noodles look fire💯

[@lunar.leftovers]

6:30 Everything about this nudelsalat is wrong. Usually you don't use Spätzle for Nudelsalat, you mostly eat them with a brown sauce or make some kind of mac and cheese out of it. Also depending from which area you are from, the sauce for nudelsalat is very different. I know many people use mayo for it, but trust me, there are way better recpies without mayo 😅

[@steffen8544]

As a german, first of all I'm proud you know Spätzle and pronounce it very well. Secondly, a Nudelsalat is a noodle salad! It's supposed to be cold! (But it doesn't work with Spätzle tbh)

[@anonymousorca4651]

black bean noodles originated from Peking(Beijing today), China and then was adapted into Korean food as koreans liked it very much. There are some differences between the Chinese and Korean black bean noodles as korean black bean noodles tend to be more sweet(i think) and chinese black bean noodles tend to be more savory

[@BrorealeK]

Korean jjajangmyeon isn't very sweet, but I haven't had real Chinese black bean sauce so I can't compare. According to what I've read, in Korea the dish was popularized by Chinese dock workers in Incheon in the early 1900s. It's a relatively modern dish, at least for Korea.

[@Idk_man_thingsrhard]

Nah but it's always adorable whenever he says "are you proud of me?" Like 0:56 😭🩷