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hello friends my name is Eric Z and I am
the chef/owner of 86 Taiwanese
restaurant in the East Village of
Manhattan today I'm going to show you
what I eat in a day for breakfast I like
to eat something that is healthy
nutritious now let's see what we can use
cabbage from a Troy some leftover
takeout eggs I apologize for the
messiness yeah I was gonna grab the
avocado in the milk bread you gotta make
the avocado mash it's like a fake
guacamole it's nice no bread I'm always
thinking about that far far away day
when we're able to reopen and I've taken
a lot of time with it at home to kind of
play around with different ingredients
things that I never really thought of
doing for the rush we actually tried
selling this avocado shopping shopping
is a traditional Chinese pastry
it was delicious but not a lot of people
ordered it save the non broken one for
the wife
and that'll be for me Cheers
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this is why I cook they're so good and
my mood is brightened I woke up when I
was taking a shower I didn't know how to
tackle my day I don't know if we're
gonna open for delivery I don't know
what the hell we gonna do I was so lost
when I woke up and now life is good for
lunch
my wife she is working from home as a
teacher after really really quickly
crank out something that's super simple
and delicious we're going to make a
healthier version of instant noodle the
difference between these noodles and
instant noodles is that they're actually
a they're not instant because they're
actually raw noodles air-dried think
about fried pasta that's the same thing
you know what else we're gonna make I
think we're just gonna make a quick stir
fry out of pea shoots my noodles packet
says six minutes the quarrel of view is
a create little fights of sweetness to
balance the spiciness of manoeuvres
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it's good enough this is kind of a new
trend in Asia appeal and Taiwan every
celebrity has their own brand of these
dry noodles it's a nice healthy
alternative to instant noodle so sexy
and so I've been cooking professionally
for five years now and if the food looks
beautiful it's going to taste better so
if you have a dish that's like solid B
or B plus the plating and the visuals
the colors could elevate that to an a- a
noodle noodle and a bit of a pshew and
the tofu skin that just stir-fried it
all right
well the porn really complimented quick
lunch and then the woman off camera here
gotta get back to work all right so it's
about 4:30 in the afternoon I just got
back from a bunch of errands and looking
for a light snack snack any snack okay
chop it up ruff you still want to keep
it kind of kind of cube awesome vanilla
ice cream from mcconnell's yeah sorry
you have to watch this this guy this
works out here garnished with a little
cilantro cilantro is actually very
commonly used in dessert for Tony's
cuisine here's my snack
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it's funny how sweet things kind of
brighten your mood I was only gonna have
like two bites and I was gonna share
with my wife but tough luck for dinner
dinner is usually what I kind of plan my
days around it's where I can show my
love for my wife and tonight we have a
24-hour sous vide short rib that I am
super super excited about so what I did
was I took a whole plate of short ribs I
deboned it and then I made a marinade
out of soy sauce citron pepper star nice
trying to mimic that really classic
Chinese braised beef flavor and with the
short rib sous beating in the marinade
it'll soak up all the flavors in the
seasoning I'm able to just leave it in
the water bath for 24 hours and it will
have a melt in your mouth delicious
delicious texture 24 hours made a mess
you can still see how tender it is whoo
baby baby baby those some of us right
there we go look at this guy do you not
want to marry this beef
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done
the inspiration behind this dish is
fancy Wagyu katsu Santos that you see
everywhere on the internet nowadays but
we're substituting different flavors
into a very familiar dish so it looks
like something but it tastes like
something else that's a technique I
really like and I tried a lot to play
around with I also made some Brussels
sprouts and a little seafood with tofu
pretty excited for this guy
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I'm gonna try to put this on the menu I
know it's gonna be difficult because one
huge plate of short rib pretty much only
yielded this portion you know what I'm
gonna stop filming because I was so
excited to eat dinner thank you for
watching
why eating today
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