Ah, good old San Francisco. A city by the bay. Vlog city. The Golden Gate City. And the epicenter of America's tech and internet industries. Well, can you say about it? Well, as someone from Southern California, I have a lot to say about San Francisco. You guys claim to be better than us, while you guys too are suffering from a major homelessness problem. In addition to that, you guys will also throw the rest of the country under the bus just so you can brown nose to Europe. And while my hometown of Los Angeles has been the location for many great movies, your contributions to cinema are a bunch of angry Nintendo 64 birds, a selfish cross-dressing divorced dad, and a movie about a lumpy socially unaware French guy. No wonder so many people are jumping off the Golden Gate Bridge. But I gotta admit. We make some great garlic noodles. Now to make our San Francisco treat, the non-rice one, add two tablespoons of soy sauce to a small bowl. Then add a tablespoon and a half of oyster sauce. Then add two teaspoons of sesame oil. One teaspoon of fish sauce. But to kick up the flavor, a tiny splash of rice vinegar. Mix it together with a spoon. Next grab eight to ten cloves of garlic. Let me tell you right now, this dish ain't for vampires. Especially those sissy ones. We know what I'm talking about. And since I'm no peasant, I'm going to be using a mini-chopper. I mean come on, if I was able to fly to San Francisco to film the episode, I can afford this. Alright, now we move to the stove top. I have a pot full of water that's slowly coming to a boil. And a medium to large hot tape pan which will then use to assemble the final dish. Uh oh. Almost caught by a lady calling the airy-send. Got to salt the water. Okay, once our water reaches a boil, add in eight ounces of spaghetti noodles. That's what I like about this dish. It combines the flavor of San Francisco's Italian district and the amazing flavor of San Francisco's Chinatown. Although the dish was invented by a couple of Vietnamese immigrants. Why are the Vietnamese and Chinese lumped together? I don't know. I'm kind of scared to ask this question out in public. Let's get back to the kitchen, we'll first think, uh, ugly. Now a couple minutes into the cooking process. Turn the burner underneath our pan to medium. Toss in a little grape seed oil. Okay, now this is important. Make without hurting yourself. Uh, test the dungness of the noodles. Alright, when it's 90% done, we can begin work on our sauce. Now add our minced garlic to the pan. This is important. Don't over cook it. We're just looking to take the harsh edge off the garlic. Stir that around for about, uh, 30 seconds. Add our sauce. Now turn off the heat and transfer our spaghetti into our pot. And don't worry about the pasta water. We actually want some. Mix everything together. Okay, once the pasta has absorbed enough of the sauce, a tablespoon and a half of grated corn is on. And yes, it has to be grated. Transfer everything to a plate and garnish with sesame seeds. Here we go, folks, a nice savory plate of San Francisco style garlic noodles. Well, this was fun at all. I couldn't leave the San Francisco Bay Area without doing at least one last thing. Missed with Jitski? Can you promote my video in the algorithm, please? Hope it works. This has been Chase Cut and Kitchen. I'm ZRJ making cooking fun and meaning it this time. Thanks for watching. If you liked the video, smash the like button. If you really liked the video, be sure to subscribe or hit the bell notification icon. I upload every Thursday. Don't forget to follow me on Twitter, Instagram and TikTok. And support me on Patreon. Okay, with that out of the way, let's go visit this flower shop, Tommy Wizzo, visited. Hopefully the dog still works there.