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  1. #431
    Senior Member Mucho Bocho's Avatar
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    Mike, You're twisted, but that was awesome!

  2. #432
    Senior Member mpukas's Avatar
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    There's a prequel for even more fun
    Shibui - simplicity devoid of unnecessary elements

  3. #433
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    paul wheaton has a new vid. i love this guy and what he does. much respect.

  4. #434
    Senior Member Seth's Avatar
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    I think one of the better chicken vids.
    Everywhere you go, there you are.

  5. #435
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    i agree... his explanation in japanese is good too

  6. #436
    Senior Member Seth's Avatar
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    My Japanese is getting better; I heard the word "oyster." When he goes through it again he is at about 2 1/2 minutes for the process which is not Martin Yang (ok by me) but the precision and relaxed approach are really nice.
    Everywhere you go, there you are.

  7. #437
    Senior Member Justin0505's Avatar
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    That chicken video is awesome. I have watched A LOT of videos on the topic and seen plenty of different examples of slightly different, but still very good technique, but that one had far and away the best instruction and camera work that I've ever seen. Understanding Japanese was not necessary to understand what he was showing. I would say that it's right up there with Pepin's chicken ballotine video. This video improved my technique, but also improved my teaching.

    Great find, thanks for sharing.
    "I gotta tell ya, this is pretty terrific. Ha hahaha, YEAH!" - Moe (w/ 2 knives). http://www.youtube.com/watch?v=YVt4U...layer_embedded

  8. #438
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    Seems like he made cutting up a chicken awfully complicated. I do it roughly the same way but in much less time.

  9. #439
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    he's going particularly slow to explain in detail how to do it... he talks about where tendons and ligaments are specifically for example.

  10. #440
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    Quote Originally Posted by mpukas View Post
    There's a prequel for even more fun
    Man, those are awesome. Like really awesome.

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