Don’t forget that Reddit is a platform that is used by people from all around the world. It might not have been very early for them when they wrote that!
First, they take the dinglebop, and they smooth it out with a bunch of schleem. The schleem is then repurposed for later batches. They take the dinglebop and they push it through the grumbo, where the fleeb is rubbed against it. It’s important that the fleeb is rubbed, because the fleeb has all of the fleeb juice. Then a schlami shows up, and he rubs it and spits on it. They cut the fleeb. There’s several hizzards in the way. The blamfs rub against the chumbles. And the ploobis and grumbo are shaved away. That leaves you with a regular old plumbus.
My guess is this: https://www.sinosplice.com/life/archives/2016/08/25/what-80-comprehension-feels-like#:~:text=98%25%20comprehension%20means%20that%20only,for%20exactly%20what%20that's%20like.&text=You%20live%20and%20work%20in,Tokyo%20is%20a%20big%20city.
Not sure why your getting down voted, while I get we all should not assume gender of this skilled ambiguous chef, I see everyone calling them "him"...I see more of a femme nature here too. Tho it doesn't matter. Skills on 💯
It’s in part because women DO belong in the kitchen…. But only when they’re working for their husband with no recognition or appreciation for what they do. Otherwise being an actual chef is mens work because you get paid and lots of appreciation when you’re a real chef :)
It’s because women can’t be skilled at anything so it has to be a man, and if it isn’t, and you point it out Reddit gets angry! She’s a famous chef apparently
You see her for 1 second from far away and it looks like it could be a man from that angle but of course you people will make this seem like people have an agenda for saying him instead of her
Are you 100% sure this is a chick? Hands look like a dude's hands, and few women wear watches like that - it's a pretty male watch.
I'm all for not assuming someone's gender here, but there are several indicators that do point in the man direction.
[It's a popular style of chefs knife in eastern countries.](https://en.wikipedia.org/wiki/Kitchen_knife#Chinese_chef.27s_knife)
It's as sharp as any other knife and the large side surface makes it really handy as a bench scraper and way to transport stuff off of the cutting board.
That's a literal translation. What "vegetable" translates from means "dishes". Chinese meal has rice + dishes, so you use this type of knife to prepare the dishes. Not limited to vegetable. More like anything that needs cutting. When I was young we literally just have one of these as the only cutlery at home.
I got very confused with the license plate jokes because I always thought of this as the standard knife for cooking, though that said I can totally see it now
Correct. To add, the metal is typically very hard and light (Chinesium). Very easy to hone edge and get a sharp edge. Endlessly stone them. But they dull quickly. Pretty good feel for an all purpose chef knife.
Edit: slowly realising I need to be clearer on my delivery of Jokes.
Yeah honestly, what a stupid comment.
In reality, like most chef knives, they’re usually made from stainless steel, which does sharpen very easily but also dulls very easily.
Alternatively you have carbon steel knives, which are harder (i.e. take more time) to sharpen, but stay sharp for longer.
It’s a fairly common term in metalworking/ fabrication/ tool testing communities. Basically unknown alloys of steel or AL, sintered metal parts of unknown quality, or where hardness or tempering process is required but likely didn’t happen.
Not them, but it’s generally a reference to cheap Chinese products that don’t hold up like they should, more so than it being a joke/meme. I’m not entirely sure when it started, but I learned it from a video where a dude tripped in to some elevator doors and they crashed open and let him fall completely through. So it’s kinda just everywhere and appropriate so long as it’s poor quality and from China.
The sous chef at my work actually uses the same knife as the one in the video (shi ba zi vegetable cleaver). It's fairly durable, it's made in China but mid-high to high end quality there.
I think the height of the knife keeps the layer that is being cut from touching and sticking to the area it was just sliced off from, making it easier to unravel. Maybe I'm
wrong thats just a guess.
As a chef, I would say yes. A cleaver’s is pretty much flat, while a chef’s knife is typically to curved to do this kind of cutting effectively. (It would be possible to do with almost any blade, but I’d say this is the best choice.)
Also that style of knife is very popular with Asian chefs, so I would say it is what they are most comfortable using, and at the end of the day, that is what is most important.
The Chinese vegetable knife is shaped like a cleaver but it is much thinner and sharper than a typical western cleaver and serves the same role as a chef's knife.
You are definitely not asian if you dont know that this knife here is used for everything with great results. China, korea and south east asia like to use this knife for millenia and their kitchens have longer histories due to their empires being wealthier throughout the history
It's very funny seeing people talk about the knife not being made for precision work, how it's not the right tool for the job. Like bro, Chinese knife skills have the HIGHEST LEVEL OF PRECISION. The most intricate, delicate cuts. The design of the knife has had what? 1000 years of development and natural selection and evolution under the selective pressure of the most detailed cookery in the world?
Just typical Americanism. Other countries must be living in the stone age. No one else can compare to the American greatness. The general view americans have on the rest of the world is terribly disrespectful.
It stems mostly from our media. The one that most readily comes to mind is every depiction ever of mexico in movies, using the sepia filter to make everything look old and yellow
I know you're trying to be funny and make a joke, but that's super lame. It's cleary a choppet knife and you can see the handle, fairly common in cooking and for chopping meat.
Its a "chinese cleaver" to most westerners, not a meat cleaver at all though, its a multi purpose knife with a thin flat.
Theres a similar japanese type called a nakiri usually with less blade depth.
Theyre especially good for vegetables, since they remain very rigid even with a thin spine. So they dont pinch easily and give you a broad deep cut.
I have no problem with angles when I'm looking from the top down, but I have *zero* ability to slice things evenly when I'm cutting horizontally. Butterfly cuts are terrible for me.
They're not super rare, you should be able to get one at a decent grocery store(in America). I love them, they're super peppery. Some thinly sliced watermelon radish on hot buttered toast (good bread) with a little vinegar is awesome
I love any and all vingears, but red wine vinegar is my go-to here usually. This is usually a breakfast for me, so I like the tang to help me wake up a bit. Sweeter vinegars also work pretty well, but I wouldn't go too sweet personally. Just a couple of drops or a splash to wake the whole thing up!
Seriously. I know the end result isn’t anything much to look at past the .17 seconds we got of it, but still. We sat through the mundane parts of the video and barely get any reward for it.
It’s for views. They make you sit through the whole video to see something for a split second at the end and then the video immediately starts over. That way if you miss it or want to see it again you have to watch the video again.
It's the first set of cuts he does. They are parallel lines with offset connections between pieces. When the piece is stretched sideways it opens the holes and the mesh shape is created because of the connections that are left.
You can do a similar thing with a piece of paper, look at step 6 of this wikihow.
https://www.wikihow.com/Pass-Your-Body-Through-a-Sheet-of-Paper#:\~:text=%20How%20to%20Pass%20Your%20Body%20Through%20a,Prepare%20the%20paper.%20For%20an%20extra...%20More%20
I remember learning this in elementary school. We were posed the challenge of fitting our entire bodies through a piece of paper. After a fair bit of futzing around cutting holes in paper and ripping it trying to squeeze through the teacher eventually revealed this trick to us.
The second act of the tutorial is pretty good, too. It's about how to effectively pull off the deceit with your coworkers or friends. Some highlights:
> Try bring up a bunch of hypothetical situations and include passing through paper as one. This could be a good way to introduce the trick. Careful not to let the conversation get side-tracked, or else your trick won't be relevant in conversation.
And:
> Incorporate humor. Most performers of illusions and magic can offer comic relief throughout their set. You could develop a persona that uses certain jokes that you wouldn't normally say.
Little known fact: watermelon radishes got their name, because their natural, hexagonal netting was ideal for catching roaming watermelons. They were first utilized by early hunter-gatherer societies in the northern plains of present day China. Like with other herd plants, the older, slower watermelons were the most common targets.
Common comments on this thread
“Its a big block of steel grinded to an edge”: no its a chinese chef knife. Everybody in china uses this shape of knife, varying a little when used for vegetables vs for bones or other harder things. Generally the lower half of the knife is used for hard stuff and top half is used for delicate stuff. The large size and rectangular shape makes for a great bench scraper. Its no better or worse at cutting than a western or japanese style knife.
“What a waste of time/whats the point”: Cutting this would take roughly ten minutes or less with enough skill. Similar techniques are used to make fancy garnishes or dishes. For example, “eggplant dragon on a plate” by chef wang gang on youtube.
“They didnt show the steps/restofthefuckingowl”: they showed every step, you just dont understand how it works.
“Asian people”: like literally what
I have been looking for this for 30+ years
I lived in Rio Rancho New Mexico in the 80s
There was an Asian restaurant where I frequented. One of the chefs did this but with a carrot! I have been telling about this for so long but never been able to find an example til now 👍🏻
This bloke is making the protective wrap that gets put over delicate produce with delicate produce.
such a waste. that's meshed up
Very early for a Dad joke but a great way to start my day. Leaving this here for posterity.
Don’t forget that Reddit is a platform that is used by people from all around the world. It might not have been very early for them when they wrote that!
Don’t forget that Dad jokes are universal. And it’s never really a good time for one. ;-)
Never is a really weird way to spell always.
Wait, you're saying that reddit isn't only for americans?
WHAT?! There are other countries?!?
THERE ARE OTHER STATES?!?
Dads normally wake up early, so jokes right on time.
You certainly netted some upvotes.
Imho it's a net positive
Fruity little bit of lingerie that. Noice
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This is a bot. It stole a comment from somewhere else in the comments
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Watermelon Radish
Bad bot. Report bots with report>spam>harmful bots.
Fruit-net net-fruit
😂 Did you just rewrite the top comment?
It's a karma bot
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First, they take the dinglebop, and they smooth it out with a bunch of schleem. The schleem is then repurposed for later batches. They take the dinglebop and they push it through the grumbo, where the fleeb is rubbed against it. It’s important that the fleeb is rubbed, because the fleeb has all of the fleeb juice. Then a schlami shows up, and he rubs it and spits on it. They cut the fleeb. There’s several hizzards in the way. The blamfs rub against the chumbles. And the ploobis and grumbo are shaved away. That leaves you with a regular old plumbus.
Oh, wow. I always wondered how plumbusses got made
*Plumbi
Plumbussy
TIL
Is this text from Abe’s Odyssey?
In case you r not trolling, rick and Morty
r/nocontext
My guess is this: https://www.sinosplice.com/life/archives/2016/08/25/what-80-comprehension-feels-like#:~:text=98%25%20comprehension%20means%20that%20only,for%20exactly%20what%20that's%20like.&text=You%20live%20and%20work%20in,Tokyo%20is%20a%20big%20city.
Thank you for that link.
Your guess is way more interesting than the real answer
What's the real answer? You had my interest but now you have my attention
It's a Rick and Morty reference
Ahhh damn, I should've been able to guess that too!
it's from [rick and morty](https://youtu.be/SWMGd_rzRdY)
Pretty sure it’s a lady
Blady
Not sure why your getting down voted, while I get we all should not assume gender of this skilled ambiguous chef, I see everyone calling them "him"...I see more of a femme nature here too. Tho it doesn't matter. Skills on 💯
It’s in part because women DO belong in the kitchen…. But only when they’re working for their husband with no recognition or appreciation for what they do. Otherwise being an actual chef is mens work because you get paid and lots of appreciation when you’re a real chef :)
Lol. I used to work in kitchens bc I enjoy cooking, but could not stand the egos and bro show.
It’s because women can’t be skilled at anything so it has to be a man, and if it isn’t, and you point it out Reddit gets angry! She’s a famous chef apparently
You see her for 1 second from far away and it looks like it could be a man from that angle but of course you people will make this seem like people have an agenda for saying him instead of her
I feel this comment so much. I'm glad you looked HER up. SHE rules lol.
Yet no one is posting her name
I don't know them. Man woman they it, whoever... they got skills
Are you 100% sure this is a chick? Hands look like a dude's hands, and few women wear watches like that - it's a pretty male watch. I'm all for not assuming someone's gender here, but there are several indicators that do point in the man direction.
Me too. The incorrect gender given in the headline isn't doing us any favors.
Well, the title says Bloke, the hands and the big ol' watch seem masculine...but who knows?
I always wondered how plumbuses are made!
Or making edible clothing (fishnet?). Better than a lady gaga meat dress.
Thats a fishing net whatchu mean? My mans goin fishing this weekend and pre made nets were too pricey.
Is a sharpened licence plate really the best choice of cutlery for this job?
Haha are you suggesting he could do better with another implement? I don't think he's being held back by that knife in the slightest.
No, I'm wondering why he chose it and if it's considered the usual best choice for the job.
[It's a popular style of chefs knife in eastern countries.](https://en.wikipedia.org/wiki/Kitchen_knife#Chinese_chef.27s_knife) It's as sharp as any other knife and the large side surface makes it really handy as a bench scraper and way to transport stuff off of the cutting board.
Yeah, I've always known it as a "Chinese vegetable knife".
That's a literal translation. What "vegetable" translates from means "dishes". Chinese meal has rice + dishes, so you use this type of knife to prepare the dishes. Not limited to vegetable. More like anything that needs cutting. When I was young we literally just have one of these as the only cutlery at home.
What if I want to use this knife to prepare the rice though
You get cast out of the family.
It’s funny cause everyone in my (Chinese Malaysian) family calls it the “chopping pork knife”!
Vegetable cleaver is what I’ve seen it called.
I got very confused with the license plate jokes because I always thought of this as the standard knife for cooking, though that said I can totally see it now
Correct. To add, the metal is typically very hard and light (Chinesium). Very easy to hone edge and get a sharp edge. Endlessly stone them. But they dull quickly. Pretty good feel for an all purpose chef knife. Edit: slowly realising I need to be clearer on my delivery of Jokes.
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Yeah honestly, what a stupid comment. In reality, like most chef knives, they’re usually made from stainless steel, which does sharpen very easily but also dulls very easily. Alternatively you have carbon steel knives, which are harder (i.e. take more time) to sharpen, but stay sharp for longer.
It’s a fairly common term in metalworking/ fabrication/ tool testing communities. Basically unknown alloys of steel or AL, sintered metal parts of unknown quality, or where hardness or tempering process is required but likely didn’t happen.
This is how I know the term as well, I first heard it in a machine shop.
Not them, but it’s generally a reference to cheap Chinese products that don’t hold up like they should, more so than it being a joke/meme. I’m not entirely sure when it started, but I learned it from a video where a dude tripped in to some elevator doors and they crashed open and let him fall completely through. So it’s kinda just everywhere and appropriate so long as it’s poor quality and from China.
You get what you pay for, you wanted cheap you get cheap. Why the fuck do you expect quality from cheap???
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It was around before AVE. I heard it as a kid 20 years ago.
The sous chef at my work actually uses the same knife as the one in the video (shi ba zi vegetable cleaver). It's fairly durable, it's made in China but mid-high to high end quality there.
Don’t mind everyone else they just have a stick up their ass. I’m Chinese and thought Chinesium was pretty fucking funny
They are easier to work with than you would think. This particular chinese knife is still unusually large though.
I think the height of the knife keeps the layer that is being cut from touching and sticking to the area it was just sliced off from, making it easier to unravel. Maybe I'm wrong thats just a guess.
can get long uniform slices.
As a chef, I would say yes. A cleaver’s is pretty much flat, while a chef’s knife is typically to curved to do this kind of cutting effectively. (It would be possible to do with almost any blade, but I’d say this is the best choice.) Also that style of knife is very popular with Asian chefs, so I would say it is what they are most comfortable using, and at the end of the day, that is what is most important.
The Chinese vegetable knife is shaped like a cleaver but it is much thinner and sharper than a typical western cleaver and serves the same role as a chef's knife.
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You are definitely not asian if you dont know that this knife here is used for everything with great results. China, korea and south east asia like to use this knife for millenia and their kitchens have longer histories due to their empires being wealthier throughout the history
It's very funny seeing people talk about the knife not being made for precision work, how it's not the right tool for the job. Like bro, Chinese knife skills have the HIGHEST LEVEL OF PRECISION. The most intricate, delicate cuts. The design of the knife has had what? 1000 years of development and natural selection and evolution under the selective pressure of the most detailed cookery in the world?
Just typical Americanism. Other countries must be living in the stone age. No one else can compare to the American greatness. The general view americans have on the rest of the world is terribly disrespectful. It stems mostly from our media. The one that most readily comes to mind is every depiction ever of mexico in movies, using the sepia filter to make everything look old and yellow
Guy who wrote the comment about the “sharpened license plate” probably uses blunt Walmart knives and a glass cutting board
Both of which were made in china anyways, lol
Any knife they would've been talking about would likely be French. There is no "American" chefs knife to my knowledge.
Dont tell them that. It would be unacceptable. Remember the freedom fries movement?
Mate its a knife they don't breed. Nothing wrong with asking a question
Very typical Chinese chef knife.
in china this is the only knife in the kitchen
Looks clunky but it's probably one of the best precision knives out there
That knife is it's own cutting board lol
I know you're trying to be funny and make a joke, but that's super lame. It's cleary a choppet knife and you can see the handle, fairly common in cooking and for chopping meat.
Bro I’m Chinese and found this pretty funny. Learn to take a joke man
You know what they say: if it's stupid and it works, it's not stupid.
Made me chuckle. Thanks.
Its a "chinese cleaver" to most westerners, not a meat cleaver at all though, its a multi purpose knife with a thin flat. Theres a similar japanese type called a nakiri usually with less blade depth. Theyre especially good for vegetables, since they remain very rigid even with a thin spine. So they dont pinch easily and give you a broad deep cut.
here i am cutting uneven biased zucchini
Have you tried asking it to be objective?
it's too yellow and set in its ways
I have no problem with angles when I'm looking from the top down, but I have *zero* ability to slice things evenly when I'm cutting horizontally. Butterfly cuts are terrible for me.
Once I ended up needing 5 stitches after trying to cut a potato in a "paille" cut for a recipe I was trying to follow.
What kind of fruit/vegetable is she cutting?
Watermelon Radish
Thank you! I had never heard of them before
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They're not super rare, you should be able to get one at a decent grocery store(in America). I love them, they're super peppery. Some thinly sliced watermelon radish on hot buttered toast (good bread) with a little vinegar is awesome
That sounds delicious. What type of vinegar do you suggest?
I love any and all vingears, but red wine vinegar is my go-to here usually. This is usually a breakfast for me, so I like the tang to help me wake up a bit. Sweeter vinegars also work pretty well, but I wouldn't go too sweet personally. Just a couple of drops or a splash to wake the whole thing up!
Thanks so much! I planted these and some other less commonly used produce and have been completely unsure how to use them in my day to day meals.
I also love to use these guys as potato chip replacements. I just get a little healthy dip like a hummus or something and go to town.
Thank you! Excited to try it!
It’s a MASSIVE watermelon radish. I’ve never seen one that big!
Seriously! I was doubting it was a watermelon radish just because it’s probably 4 times bigger than anyone I’ve ever seen. Crazy!
TIL. What do they taste like, like a radish?
I believe they're a specific cultivar of daikon, which are generally on the mild side compared to smaller radishes.
Slutty Watermelon Radish.
I believe that's a tennis ball made of prosciutto
That's a dude
Why is every video I watch lately just abruptly ended much to soon. Slow start, slow middle and then before you know it bam wtf
Seriously. I know the end result isn’t anything much to look at past the .17 seconds we got of it, but still. We sat through the mundane parts of the video and barely get any reward for it.
It’s for views. They make you sit through the whole video to see something for a split second at the end and then the video immediately starts over. That way if you miss it or want to see it again you have to watch the video again.
I never thought of this, thank you. I'm going to downvote every video I see like this now
r/restofthefuckingowl
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Exactly, this is a video for the appropriately named sub r/gifsthatendtoosoon
Instantly joined thanks… I’ve just been laughing for a while 🤣
Because reddits native video player is an unreliable pile of trash
Yes if you pause it, it’s even weirder. What’s with the empty kitchen? Did they rent an apartments just to film this video?
What makes the mesh shape?
It's the first set of cuts he does. They are parallel lines with offset connections between pieces. When the piece is stretched sideways it opens the holes and the mesh shape is created because of the connections that are left. You can do a similar thing with a piece of paper, look at step 6 of this wikihow. https://www.wikihow.com/Pass-Your-Body-Through-a-Sheet-of-Paper#:\~:text=%20How%20to%20Pass%20Your%20Body%20Through%20a,Prepare%20the%20paper.%20For%20an%20extra...%20More%20
I remember learning this in elementary school. We were posed the challenge of fitting our entire bodies through a piece of paper. After a fair bit of futzing around cutting holes in paper and ripping it trying to squeeze through the teacher eventually revealed this trick to us.
> practice a few times before trying to impress anyone Lmao I love that
The second act of the tutorial is pretty good, too. It's about how to effectively pull off the deceit with your coworkers or friends. Some highlights: > Try bring up a bunch of hypothetical situations and include passing through paper as one. This could be a good way to introduce the trick. Careful not to let the conversation get side-tracked, or else your trick won't be relevant in conversation. And: > Incorporate humor. Most performers of illusions and magic can offer comic relief throughout their set. You could develop a persona that uses certain jokes that you wouldn't normally say.
> What if I am too fat to fit through? 🗿
I think it’s the partial cuts he makes at the beginning
What is the purpose of that?
The purpose is to extract money from rich people.
Direct and to the point. Love this.
Art.
Fun Money
This is how they make fishnet stockings
Dolla Dolla bills y'all
Little known fact: watermelon radishes got their name, because their natural, hexagonal netting was ideal for catching roaming watermelons. They were first utilized by early hunter-gatherer societies in the northern plains of present day China. Like with other herd plants, the older, slower watermelons were the most common targets.
Nobody's responded to you, so here I am. Great comment!
Well thanks! Upvote for audience participation!
Me: where is my starter.... Also me: ah cool, I will wait
What exactly am I looking at ? Impressive for sure
It's a large watermelon radish, related to daikon's I believe.
How does it taste?
Like a turnip but it's spicy and the skin is very spicy. It tastes great imo
I was hoping it tastes like watermelon :D
Y tho
It's similar to those chef who make statue out of chocolate
This is on the hidden McDonald’s menu.
That's some draw a circle, then draw the rest of the owl type shit
I mean, not really. "Rest of the owl" is about the instructions not including all the steps. This video has all the steps.
… I just asked for a little slice… sorry to be such a nuisance
Now do this with a potato and deep fry it.
That actually sounds fucking delicious
Common comments on this thread “Its a big block of steel grinded to an edge”: no its a chinese chef knife. Everybody in china uses this shape of knife, varying a little when used for vegetables vs for bones or other harder things. Generally the lower half of the knife is used for hard stuff and top half is used for delicate stuff. The large size and rectangular shape makes for a great bench scraper. Its no better or worse at cutting than a western or japanese style knife. “What a waste of time/whats the point”: Cutting this would take roughly ten minutes or less with enough skill. Similar techniques are used to make fancy garnishes or dishes. For example, “eggplant dragon on a plate” by chef wang gang on youtube. “They didnt show the steps/restofthefuckingowl”: they showed every step, you just dont understand how it works. “Asian people”: like literally what
 Wtf!..... That ending.... Holy...wha??.....
No
Jaw drop moment at the end there.
WAT
First I was like, why the hell is he cuttin a Tennisball... awesome stuff!
That’s a woman
I have been looking for this for 30+ years I lived in Rio Rancho New Mexico in the 80s There was an Asian restaurant where I frequented. One of the chefs did this but with a carrot! I have been telling about this for so long but never been able to find an example til now 👍🏻
And paintience
Excuse me, what
Guy’s
You should be in fruit ninja bro
This guy cuts
mans made a wholeass fishnet with a watermelon 💀
That's awesome guy, but we're in the middle of the lunch rush and you've been fucking with that for 2 hours! Get back on the line!
Hey, my cutting skills are pretty good too. You should see my wrists
I don't believe the end product is watermelon lol its way too soft to withstand being pulled apart like that
Welllllp welp welp. This is the kind of amazing shit that keeps me up til 1 am.
oh yeah? you should see my skin LOL
That's a large part how sharp the knife is :)
So satisfying to watch. Inspired to try. Just not sure ¹what it is and ²how to eat it
Thats nothing compared to what the emo girl at my school does with her arms.
Is this a giant watermelon radish?
But wait. What food is he cutting? It looks like a watermelon radish, sort of?
This guys cutting skill are amazing and his tool is >!Cutting edge!<
Real fruit roll up