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  • Oh my God!

  • Wow.

  • This is like adults.

  • More sushi and beer.

  • Two of life's greatest pleasures, but too often go to combination, devolved into pairing cheap take up California rolls and industrial log.

  • This week's mission on that Todd Let's drink it is to create the ultimate world class sushi and beer pairing, matching each flavor packed piece of fish and rice and omakase a tasting with its own perfectly chosen brew.

  • And there's no better place to test out this experimental approach to Mike repairing the New York City Sushi Temple shoot, where chef Jimmy Lau is the mastermind behind one of the country's most innovative tasting men.

  • My name is Jimmy Love.

  • I'm the secretary ship from a show called New York City.

  • I think it's some I want some new and based on the traditional that that's a stroke.

  • All you should come here most the soc arrests on they about a fish sushi rice, wasabi soy sauce.

  • I more thinking like how to make it, you know, not boring or I don't know how to call them.

  • Maybe I should choice a better world back.

  • I only knows it says bowling.

  • That's what we have to see the total.

  • We have Suji with the chili papers, so something more like a music.

  • So I've come up, up, down feel different because it must mean like a lift off the shelves is the chef's choice is exciting because you never know what he's gonna come out.

  • Follow the next, but I'll ever hurting my castle would be so This is new for me in there kind of exciting forties.

  • My partner on this journey is my great friend Julianna Barwick.

  • She's an amazing musician who came to Dogfish a few years ago to create beautiful songs incorporating the ambient sounds of our brood and to help me brew a wasabi infused ale inspired by our love of sushi.

  • Juliana, good to see you guys back together in the big city.

  • So this is gonna be like a fast paced, greatest hits of Shoot some of the most famous creative recipes and paired like the beverage director.

  • Eric has some beers that I've never even had before, along with a couple of our old favorites.

  • Take us on this journey, Chef.

  • Let's do this thing is the total Toro.

  • Usually it's sort of the grand finale.

  • The fireworks are going off and it's the end of the meal.

  • But you guys do it early Supporter is always ready standard.

  • So we thought earlier, because no money, people even so see they would talk and they're not paid much attention to that.

  • And I wanna catch you guys.

  • Attention on me is a total catch.

  • Attention like this isn't gonna be your normal sushi meal.

  • Do you do that with, like, sequencing on an album like this era when so many people are playing songs?

  • Not whole albums?

  • Absolutely.

  • I mean, I think a lot of people still appreciate listening.

  • Thio, an album you know in its entirety from beginning to end, likes other.

  • I like to think about the arc of an album.

  • Here it comes.

  • This is a total bluefin tuna from a span paired with the classic, quintessential Japanese beer carrying.

  • C'mon, let's see how this one goes together.

  • Great, buttery, soft, decadent.

  • Oh my God!

  • Hugging my tongue on this beer is really super cool because they do.

  • It's called First Press, where when you're brewing a beer, barley and the water, you kind of make juice called wort W O R T pre fermented beer.

  • And what we in America called the first running's is the sweetest, most intense part of the beer They call this first press.

  • And while it's not a challenging beer in terms of intensity of flavors, it's got that nice sparkling malt backbone that I think works really well with fatty Toro.

  • What do you think that it's almost kind of nutty, like a multi notice.

  • It goes with the like sort of richness of the perfect sensory experience.

  • Are you ready for round tip?

  • Ready to go around to you?

  • So ocean trout with lime zest and pepper, pairing it with a lot of Curro so much like in the U.

  • S.

  • There's a blossoming movement of Japanese craft breweries.

  • This is one of them in the same way that we're fearless with ingredients, these guys are actually using a Sancho pepper.

  • I get, like a floral, almost like a rose knows to this day, afraid it's a little bit Pickering on the town thicker than Karen, right?

  • That's why I put a little pepper on that.

  • Yeah, cause multi sweeter beers tend to go well with spicier foods is like a little blanket for your tongue it's a little bit smoother.

  • I think I like the kick of the pepper and lime on L.

  • So citrusy of citrusy notes air there.

  • That's a good parent.

  • So, Jeff, I understand this is one of your go to beers with the Sancho Peppers have during service.

  • Actually, that's my foot every I never say no for that.

  • This one is just see it used the charcoal.

  • Still tour?

  • Yes to total.

  • Yeah, but that adding, like a little bit of flavor from the Army Special Japanese would.

  • Yeah, and also a little bit like a smoky flavor.

  • This is like one of your signature dishes.

  • You guys are known for this and in your world.

  • Well, we're known for This is our big gun, a beer that we brewed together Before we try this beautiful parents, we're going on a little animated journey to find out how we made this beer back in 2014 I teamed up with musician and sushi lover Julianna Barwick to brew Rosada on Imperial Pale ale.

  • That gets an extra layer of bitterness and complexity from the addition of raw with sah Bee route.

  • We used red rice from Juliana's Home State of Louisiana to balance the spicy kick, embracing bitterness with a kiss of sweetness to bring things full circle.

  • In 2018 we're busting out a vintage bottle of Ros Avi to find out how it's flavors have evolved over time, and our pairs with a Japanese delicacy that inspired it's to write woodsy taste like hanging out in the woods.

  • It's like campfire sushi, so good.

  • And what do you think of our beer?

  • Cheers, By the way, a four and 1/2 years ago, roughly to the day Sasabe, we threw this together.

  • Yeah, tell me what you think, How you think it's holding up.

  • I think it's mellowed.

  • A little hops have receded, right?

  • The aromatics of the hops have receded.

  • And this one kind of has a little bit of a mommy thing going on in our beer.

  • And I feel like there's a little mommy going on the day.

  • What do you think?

  • I think once that you see it and change to putting out a total will mommy out.

  • I think it goes really well.

  • I think like the woodsy n'est ce of the oak and the char on the tuna goes really well with the earthiness of the wasabi in our money that we made.

  • We did this.

  • Yeah, you did it.

  • You did this way.

  • Did this You really over the chuckle with Piper itv hot chilies, Sidnoey Tuna paired with multi hoppy 90 minute I want to do it also charcoal e weight trainer comes and just give Come.

  • Yeah, crying just in this one I wait ti me barbecue flavor Yeah, yeah, yeah Barbecue flavor for sure so good and usually stronger beers amplify the spice But 90 minute has both multi nous sweetness to it And hot it really is helping tame spice.

  • They go really well together I p h kind like the beer equivalent right now what tune is And sushi restaurants they're ubiquitous.

  • Similarly, you guys took to know which people expect But you brought it in directions.

  • I think no one expected.

  • Totally.

  • I've never had it like that before.

  • Called a spicy spicy I feel e definitely feel it right here.

  • So that concludes today's amazing micro pairing journey.

  • Incredible.

  • Do you have a parent?

  • I think maybe I think maybe this last one was my favorite.

  • Just so delicious.

  • I feel like I'm smelling and breathing for the first time.

  • My sense, Chef.

  • Jimmy, you're good at what you do.

  • Julianna.

  • Margie, We're good at what?

  • You.

  • Same to you, Sam.

  • This has been a fun journey.

Oh my God!

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壽司與啤酒的搭配方法|很奇怪,我們來喝吧 (How to Pair Sushi with Beer | That's Odd, Let's Drink It)

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    林宜悉 發佈於 2021 年 01 月 14 日
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