WOOOOOOOO!!!!! The collab I have been dreaming about!!!! PLEASE make it happen some time this year! If I was a millionaire I’d pay for the flight tickets and hotel expenses for this collab to happen! Cheers chefs, be smooth (:
Kind of a funny story about Westerners and whole fish: My girlfriend once took her grandma to a pho house for lunch. Her grandma lives in a small town in Northern Ontario and had probably never heard of pho before that day. They had a whole fried fish on the menu. She likes fish and chips, so she saw that and said, "That looks good." My girlfriend had to point out that it was a whole fish and probably not what she was expecting. Her grandma expressed that she didn't want her food looking back at her. Luckily, they were accommodating and the server went, "Okay, we chop off head for you." She wound up getting her headless fried fish and enjoyed it.
My husband is Russian and they serve whole fish all the time. Bones used to ick me out, but after eating with his family over the years, I've just learned to pick away at the bones. Use to hate dried and smoked fish too, but now I love the stuff. Over some old-style bread with a little vodka on the side, are you kidding me?! So good! Will say, I still can't get into fish head stew. That still kinda grosses me out. Tried it, wasn't my thing, I'll pass on that one, so I totally get not wanting the head lol 😆
24:13 Naan ? No no no. Naan is bread which is used for everything other than breakfast. Idk which Indian restaurant you're in but Naan as breakfast is something which is not seen here in india.
For those who want to know how to eat using your hand. This is a little tip from Malaysia. Use four finger like a spoon to scoop rice and the side dish together. Then use your thumb to push it gently into your mouth. After that just repeat and enjoy the meal. This is merely for those who are curious. There are no criticism and I just wanted to share a piece of knowledge.
About the whole fish thing. It is indeed very common that people especially here in Greece tend to serve fish whole. From smaller bite sized ones to bigger ones that you can open in half. Usually swordfish or tuna are exceptions, mostly served as "steaks" or slices. Same applies to octopuses or squids when they are grilled or cooked in the oven or pot.
@@ChefBrianTsao Might be hard to find in a greek restaurant, but, if you got any friends that have roots in the countryside, especially villages near the sea, you could absolutely get that done lmao
So Uncle Roger is unfamiliar with the American South. We eat Raw/Green peanuts down here, though the preferred is dry roasted or boiled peanuts. 😍 I figured that some of the Mediterranean area and/or the African continent also ate raw peanuts. I was glad to hear from Chef James Makinson that they also do so in Spain.
My mom is Korean, so the smell of kimchi and other strong Korean foods smells delicious to me. I grew up my whole life hearing people talk about how disgusting it all smells. If you grow up eating something with a strong smell, you're not going to think it smells disgusting because you associate it with something delicious
I grew up in Connecticut and spent a lot of time around fishing places. The smell of fish is good to me. My grandma was French Canadian and cooked with tons of garlic. When I got to Korea I had no problem, kimchi and other food smells just made me hungry! I still eat lots of Korean food.
Jamie Oliver does actually have a nice selection of sandwich recipes on here you could maybe check out. They are all round 3-4 minutes. Pick a couple that takes your fancy. He does a much nicer grilled cheese than Gordon did 😅
Jamie actually has some good recipes, and I've eaten at one of his restaurants and enjoyed it. He's fine as long as he's staying away from messing up Asian food.
you explained that right with the foodprocessor blades, for the plastic part, the reason plastic doesnt help to keep it cool, plastic is a very good thermal insolator, that means that it cant transfer thermal energy fast enough to equalize the inside temp with the outside temp. a mortar on the other hand is not a closed space and has airflow in it, plus if it is made of stone it transfers thermal energy way better. if my explaination is not 100% correct worded i apologize, english is not my native language
Growing up in Malaysia, I never really given much thought about the 'whole fish' thing. I thought it was normal everywhere. Even my neighboring countries did the same thing. Also, I grew up watching American movies and shows and sometimes there are scenes where they roasted whole fish over the fire in wilderness or at the beach on a stranded island or something so I thought it was normal there too. But then I found out that was not the case. I did asked my American cousin about it and he said the fish's stare made him feel guilty and made him lose his appetite. He can't even eat headless fish, it needs to be fillet fish or something idk I don't really get it .. 😅
You’re right about the fish depictions in western media. (I’m from land locked US) Actually some of the first cooked fish I remember seeing was depicted as a whole fish. I was disappointed when I had fish for the first time and it didn’t resemble that hahah. I’m curious now if people did prepare it that way in the past. (and maybe they still do in places near the coast?) Also it’s a shame peoples’ reaction often is to turn their nose up at something unfamiliar to them.
I think alot of people here are less keen on trying it because they don't know how to eat it. If you've never eaten fish with bones or seen anyone eat fish with bones, it makes you nervous because you have no idea how to go about it lol.
@@KommisarFuklawHere in Texas it's very rare if the whole fish is served, my Colombian sister in law was the first time I had a whole fish with coconut rice paired with a banana type drink/smoothie. That stuff was delicious
I think serving whole fish is much more common in places where people actually fish. I live in Finland, and serving whole cooked fish is not uncommon, and that goes for basically all of the Nordic countries. It probably also depends on what type if fish is common. It's probably hard to fit an entire Alaskan salmon in a pan :P
Found you through Chef James and I like both of you. James explains a lot of cooking aspects and you do too but with some humor. Glad you're collaborating!
The way my mother and grandmother eat fish heads, which we call Muro (in Bengali) would definitely freak out people in the Western world. There's actually a lot of protein and calcium in the fish bones, so it's good to eat too. Another delicious dish we make with fish heads is 'muroghonto', but we use only certain kinds of fish heads..... it's absolutely delicious and one of my favorites.
I’m Thai. We always cook whole fish and serve whole like you said. But my dad, who is 100% Thai born in the seaside town in the south of Thailand, hates it. He said he doesn’t want to look at the sad face of the fish😂 I gross him out every time I eat fish eyes.
Random note, I live near Southend (where he films at the end of the pier) and when he films, they close the pier to the public which sucks. Love your reactions ☺️
Good on James and you doing a combined release. You have almost achieved this on accident before. Love the different perspective from two different experienced chiefs.
In Barbados I grew up with the whole fish being fried/steamed and we still do it that way but buying the fish already boned is quite popular now. We also use banana leaves to cover ground provision when cooking it in The Caribbean. I loved eating fish eyes after they were fried but not now. 😂
I thought you guys were doing a collab as he is imparting a lot more knowledge while making his videos. well then this might be a really good one. Imma grab my snacks and watch this right away
Here in Portugal cooking/serving the whole fish is very common. I guess that's pretty normal in most countries that have large access to the sea/ocean, mainly the ones on south europe, south east asia and, I think, central and south america.
The question is why would you throw away the EDIBLE parts of fish. If you cook for a little child then it’s understandable. But people are doing that because it’s “gross”. I have seen a reddit post about vegan cat lady (who promotes the sustainable thing) who decides to use cats food from chicken liver, and got a lot of craps from her vegan community. Some of them say you should feed the cats 100% plants based food (which considered animals cruelty to the cats) and some said “good because NOBODY eat that, they gonna GET RID OF THE intestines anyway” Apparently, the whole lot of them, again being concerned about “sustainability” didn’t even KNEW that “PEOPLE EAT LIVER”.
Uncle Roger must have never seen the famous (or infamous depending on how you see it) British (Cornish) dish, Stargazy Pie. If nothing else, you'll definitely have fish heads staring right at you.
The best meat I ever ate was at an Army base in Germany in 1985. All the Polynesian soldiers got together and dug a giant hole that they lined with rocks then filled with a giant bonfire for a day. When it burned down to embers they lowered an entire pig wrapped in enormous (I'm now guessing banana) leaves into it and left it buried for a day or so. When they dug it up it was soft as butter, juicy as a ripe peach and exploded in the mouth like A5 wagyu that oinked. I've never tasted its like since.
8:39 Electric stone wet grinders are used when making chocolate and nut butter and they are kinda like an electric pestle and mortar and they don't have the problems food processors have. But they are really loud.
I love sambal. It smells delicious. I have also eaten fish like this before and will admit,it felt weird because the fish seems to look back at you judging you,lol. Yet, after a while,I got used to it. I thank my best friend for showing me more Asian cusine. She is from Thailand,and got me addicted to Thai food. Maybe I will try to make this Malaysian Whole Fish in the near future.
whole fish is also eaten in Mexico where my parents are from. it's a whole deep fried fish called mojarra and one of my favorite things to get at Mexican restaurants
If you want to bulk produce with a mortar and pestal, you can start in the food processor to do initial breaking, then move to smaller batches in the mortar and pestal to smash. It creates more dishes, so temper the choice with that, but it also cuts some of the m+p time and work, while retaining the flavor of using the m+p. Processor, dump, smash a few times, grind a handfull of turns, check consistency, dump, repeat.
@@ChefBrianTsao I recommend you take a trip into the rural part of Spain (not the combo Madrid-Barcelona-Sevilla) My country Is relatively small compared to other countries, but you can travel 200-300km and find completely different cuisine and traditions.
Filipinos also traditionally eat with their hands, but it's not done in the way Jamie did it. The hand is positioned above the food and all five fingers come together to scoop the desired portion like a claw in one of those arcade machines. The hand is, then, positioned so the elbow is sticking out to the side (sometimes pointed below, as well) and the thumb's fingernail is facing above while the other four fingers are faced below. The hand is, then, brought up to the mouth and the thumb pushes the food inside like a snow tractor. Rinse and repeat. This is how my fiancé's parents eat, and how she eats when we come over for dinner. It took a while for me to get used to this, but now her parents look at me more favorably after I started eating with my hands - only around them, of course. Anywhere else, it's the old trusty spoon, fork, and knife.
I'm white, Ohio and Missouri raised. My grandpa is a fishing fanatic so I grew up fishing with him during the summers. I prefer to pick my fish off the bone. I also used to *beg* my gpa to cook the fish and then batter and fry the fins separately so I could eat them like chips. He kept the heads for stock for rice or pasta dishes to go with the fish. I just enjoy fish in general lol
I think if you live near the water it's more likely that a person won't be bothered by fish or serving whole fish. Most of my life I've lived near the west coast. When I lived in WY my local friends were scared for me when I was going to order fish at a restaurant because I was missing it. They reminded me how far I was from the sea. 🤣 I will say we almost always ate fish at the house growing up. Sardines, tuna, and canned salmon. Anchovies sometimes in recipes. Fresh when we could get it. Trout always served whole. Perhaps because I grew up with it around that makes a difference too.
Where you and uncle roger talk about sambal balacan reminds me when I first tried mắm tôm as a dipping sauce for fried tofu, meats and some bún. It was revolting and I really disliked it. Later I had bún riêu and I absolutely loved it, my gf later told me how they use mắm tôm in it and I was shocked. So the whole discussion really resonated with me. Also on the pouring of fish sauce under the sink trick. I told my colleagues at the school I work at to get fermented shrimp paste and rub it around where the kids smoke bongs and cigarretes and hide some jars of it open near the spot as well. Perfect repellent hahahaha
Hi, Chef Brian! Great video!👍🏻 I’m glad to hear that you are planning additional reaction videos with guest chefs. I really enjoy that format. However the thing that makes it fun is when you and the other chef banter. I was sad that there didn’t seem to be a way to bring the other chef into your commentary. I hope you can work that out. It would be fun if you invited Vincenzo Prosperi (Vincenzo’s Plate), into one of your reaction videos (and maybe do one on his channel?) (or one with Guga?) I enjoyed the video very much. Keep doing what you do, and take care.🤘🏻
22:53 My father told me that when he was young (We are from Costa Rica), he, and his brothers used to go fishing with cast nets ages ago (back in the 70's, before their ban), and ate so many guapote (rainbow bass) that they grew tired of eating it. So they used to eat the brain of the fish raw and gift the rest. Just a sprinkle of salt and lemon, that's it, down the gullet it goes.
Please, allow me to elaborate a lil bit chef! A foodie's heat is mostly generated by the motor & the friction between the plastic parts. Now, good heat retention also means an object takes longer to heat up. So: while stone has better heat retention than plastic, it also heats up slower by the same property. And ofc, the lack of a heat generating motor and very low friction inducing motion, pastel & mortars heat less. Just pitching in with some more accurate terms here! Practically speaking, you're 100% correct on everything 🫡 Loved the video like always man! Keep up the good work ❤
Also, my bone (heh) with whole fish is that I always seem to end up eating bones with a tiny bit of meat on them, rather than the wrong way round. This is especially true of sole, where I spend longer deboning it than enjoying it. Other than that, I don't mind preparing and cooking a whole fish. Also, yes, we do eat fish whole in Portugal, though mostly in restaurants, or for small fish, like sardines. Also, absolutely YES on the bone-in chicken. ESPECIALLY in chicken broth, it makes all the difference. Also for roasted turkey leg.
I used to see whole trout served a lot, head-on, fins on, just gutted. Yes, here in the USA. I learned pretty young how to cut the meat from the bones (fairly easy with trout, less easy with some fish). I don’t see that so much in restaurants now but I don’t eat out a lot. Maybe it’s still common wherever trout is on the menu.
I admit, I never grew up eating fish and I'm finally starting to eat it and trying to expand my seafood palette. I have never tried whole fish on the bone, I'm a little nervous about accidentally eating the smaller bones, but I'd try it at least once if someone gave it to me
Food processors are definitely capable of generating a decent amount of heat. Back when I worked as a cook, I was making falafel, and I left a batch running in the food processor while I went to do something else. I think a few orders came up and I got busy. I forgot about the falafel. I rushed back to it as soon as I remembered, and there was steam coming up out of there. Shit was hot. I'm lucky I didn't burn out the motor. Robotcoups are not cheap.
Fun fact: us Indonesian especially those who lives in the rurals are also doing the same thing too when it comes on stealing people's banana leaves XD. Even my mum ever once asked me to steal some pandan leaves from someone's backyard before XD.
You are the perfect chef for James on Asian cuisine especially Malaysian you can teach and show him some Asian dishes and he can teach you how to make a paella
The other thing you don't get with a food processor is that bruising effect that forces more release of oils and liquids and the recombination. Now you could say well they both are dealing with the same amount of oils and liquids and it's all going to be combined in the same way, right? Nope, when you cut, instead of crush you don't get the same effect or the same release mechanism. Also working in especially a stone mortar and pestle will give you a different flavour profile. You would actually destroy the flavour profile of your paste if you put any kinds of peanuts into it because you are adding a whole mess of oil and peanut oil is extremely overpowering. You use the peanuts as a garnish. Whole red snapper is thoroughly delicious. Cook your fish bone in as that is where much of the flavour comes from.
I used to work in Japan and even though I grew up fishing, I could never get to the point of eating whole fish/ fish with the heads on. I was eating lunch with the kids when I looked down at the soup, and THE SOUP LOOKED BACK! I nearly jumped out of my skin in front of 40 fifth-years, it became a running joke. A few students would tell the teacher,: "Lee-sensei does not like the little fish with look eyes!" whenever the soup came out, and the teacher would mercifully give a child a ladle-full that only had one or two fish and LOTS of broth, to swap with me. I miss the kids 🖤 Then there was the teacher that used to sprinkle dried Minos on my rice like fairy-dust (a fucked-up costal version of Tinkerbell who was hellbent on JAZZING-UP my rice with crunchy sadness) when I was teaching. She was so sweet, I didn't have the heart to tell her that I hated them. I did try them but JESUS it just felt so wrong.
Western guy here, but I was raised with the old ways of my culture. We ate fish whole, everything on a cow, chicken and goat. And I carry on the culture through my kids. Were Hispanics from Texas with roots to Michuacan Mexico, wife is white and man, you could just imagine the culture shock she had when we cooked a whole cow head with a ground oven. Love your channel, found you while watching James Makinson, love Frenchie. And always, always show respect to the culture of the cuisine you are creating.
HOLY SHIT that outro with your band's song scared the shit out of me in a good way! I kept reminding myself to go listen to you guys and that was a fuckin great reminder, ya'll sound DOPE AF
In Germany we actually also eat the whole fish in some dishes, like deep fried fish (its as amazing as it sounds) or fish on a stick (popular on traditional festivals). Tho I do know some people who don't like that because of the eyes.
As a Haitian and Colombian, whole fish is fire. Whether it's pwason fri, pwason gwo sèl, mojarra or pargo frito. Amazing. The meat behind the head, under the cheek, succulent. Also! Making rice with rice cookers isnt that common in the Americas. Rice tastes better from the aluminum cauldron. If you know, you know.
we have some whole fish dishes up north as well (Finland), and some eat the smaller fish whole, head & bones included, just get the guts out, fry in butter and eat.
Cutting off the head happens when you are cleaning out the parts you aren't supposed to eat at least here in my fishing based Stockholm Archipelago culture. But we still would put the whole fish minus entrails and head on the table most of the time.
I've never really thought about it before, but we don't really eat much whole fish in the UK- even putting aside fish and chips, it's mostly fillets or steaks. I think I have the only whole fish that gets eaten with any regularity in most parts of the UK is whitebait, which is basically just finger-sized fish that are deep fried in flour or batter and eaten completely whole. Nice, if often a bit greasy, but a lot of people are put off by the fact they're eating the fish's bones, head, etc.
Food processors are a pain to clean. Even putting the parts in a dishwasher takes up most of the top rack. Usually I use a knife, a ceramic-blade mandoline, or for some few things an immersion blender. I usually get Red Boat fish sauce.
Here's some food for thought..... what IF you use a bur grinder to combine somewhat the grinding and smashing of the pastel and mortar and the convenience and speed of the processor..... it feels it should be somewhere in between for all things both good and bad of the both - kinda in the middle of all of it I guess...
Now we need to have Frenchy react to Uncle Roger making Jaime Olive Oil’s ramen. OMG, the spinach alone would be a green pea level catastrophe for Frenchy.
Uncle Rodger is y I got myself a rice cooker for Christmas, and I’ve probably made rice 20 times in the last month and a half, and even with the $20 price I haven’t messed up rice once.
Get Exclusive NordVPN deal here ➼ nordvpn.com/chefbrian It’s risk-free with Nord’s 30-day money-back guarantee! ✌
I feel like NordVPN and ExpressVPN are basically competing because Uncle Roger always promotes it on his sponsors
Great Video Brian! this was a fun video to review! I hope that we can do an in-person collaboration next time! :)
Most definitely!
You guys are awesome ❤
I always watch both of you.
WOOOOOOOO!!!!! The collab I have been dreaming about!!!! PLEASE make it happen some time this year! If I was a millionaire I’d pay for the flight tickets and hotel expenses for this collab to happen! Cheers chefs, be smooth (:
Yes, the Pro Chefs collaboration!
Kind of a funny story about Westerners and whole fish: My girlfriend once took her grandma to a pho house for lunch. Her grandma lives in a small town in Northern Ontario and had probably never heard of pho before that day. They had a whole fried fish on the menu. She likes fish and chips, so she saw that and said, "That looks good." My girlfriend had to point out that it was a whole fish and probably not what she was expecting. Her grandma expressed that she didn't want her food looking back at her. Luckily, they were accommodating and the server went, "Okay, we chop off head for you." She wound up getting her headless fried fish and enjoyed it.
My husband is Russian and they serve whole fish all the time. Bones used to ick me out, but after eating with his family over the years, I've just learned to pick away at the bones. Use to hate dried and smoked fish too, but now I love the stuff. Over some old-style bread with a little vodka on the side, are you kidding me?! So good! Will say, I still can't get into fish head stew. That still kinda grosses me out. Tried it, wasn't my thing, I'll pass on that one, so I totally get not wanting the head lol 😆
You see, they like things headless.
@@lunaballuna oh cool
24:13 Naan ? No no no. Naan is bread which is used for everything other than breakfast. Idk which Indian restaurant you're in but Naan as breakfast is something which is not seen here in india.
@@Chaos_152 Naan was historically served for breakfast. Also served for breakfast in other countries in the region.
If Jamie was a Pokémon, he'd be a level one magicarp that knows only splash.
Haha bro ain't know way that made me laugh so hard I was a die hard pokemon fan I even play the games lmao thanks for the laugh I needed it
@@Gettem_K_Spazz you're welcome. I even spelled it wrong on purpose lol.
🤣🤣🤣
Magicarp with the confidence level of a gyarados
The worse thing is that if he would just go get experience he could become a gyarados
I'm so psyched to hear you and James Makinson are collaborating! Maybe one day you can make a paella for him 😉
Yes, i agree. James is a nice guy and a very good cook. I like his video's very much. Good to see you working together and would like to see more.
For those who want to know how to eat using your hand. This is a little tip from Malaysia. Use four finger like a spoon to scoop rice and the side dish together. Then use your thumb to push it gently into your mouth. After that just repeat and enjoy the meal. This is merely for those who are curious. There are no criticism and I just wanted to share a piece of knowledge.
If your spooning the food why not just use a spoon
A lot cleaner and it’s less likely to slip off
@divinesoul1463 no I’m not also I’m autistic and saucy fingers is not what I’d call a fun time
@@jmurray1110because for some reason eating with your fingers is much more tasty
About the whole fish thing. It is indeed very common that people especially here in Greece tend to serve fish whole. From smaller bite sized ones to bigger ones that you can open in half. Usually swordfish or tuna are exceptions, mostly served as "steaks" or slices. Same applies to octopuses or squids when they are grilled or cooked in the oven or pot.
I'd love to have a WHOLE grilled sword fish... that would be amazing lol
@@ChefBrianTsao Might be hard to find in a greek restaurant, but, if you got any friends that have roots in the countryside, especially villages near the sea, you could absolutely get that done lmao
Love how you collab and the respect you show towards others while still staying real 🥰
Thank YOU! There’s enough hate in the world, gotta spread the love cuz high tide raises ALL SHIPS!
@@ChefBrianTsao 💪🥰 and thank you also for interacting with your audience, it's always a thrill to get a response :D
So Uncle Roger is unfamiliar with the American South. We eat Raw/Green peanuts down here, though the preferred is dry roasted or boiled peanuts. 😍 I figured that some of the Mediterranean area and/or the African continent also ate raw peanuts. I was glad to hear from Chef James Makinson that they also do so in Spain.
I love green boiled peanuts! Where I am they come canned (unless you know someone), so there's regular and Cajun. I can't do Cajun. Too spicy.
My mom is Korean, so the smell of kimchi and other strong Korean foods smells delicious to me. I grew up my whole life hearing people talk about how disgusting it all smells. If you grow up eating something with a strong smell, you're not going to think it smells disgusting because you associate it with something delicious
Like durian lol
I grew up in Connecticut and spent a lot of time around fishing places. The smell of fish is good to me. My grandma was French Canadian and cooked with tons of garlic. When I got to Korea I had no problem, kimchi and other food smells just made me hungry! I still eat lots of Korean food.
Jamie Oliver does actually have a nice selection of sandwich recipes on here you could maybe check out. They are all round 3-4 minutes. Pick a couple that takes your fancy. He does a much nicer grilled cheese than Gordon did 😅
💯😉👍 niccceee
hmmmm 🤔
@@ChefBrianTsao hes got a grilled cheese video, a chicken and avocado sandwich, a Turkey sandwich and Turkey toastie. Those are the main ones
gordon grilled cheese was a complete failure lmao
Jamie actually has some good recipes, and I've eaten at one of his restaurants and enjoyed it. He's fine as long as he's staying away from messing up Asian food.
I'm looking forward to Chef James. He is indeed a very super duper nice guy and he has great cooking videos on his channel too!
🤘
you explained that right with the foodprocessor blades, for the plastic part, the reason plastic doesnt help to keep it cool, plastic is a very good thermal insolator, that means that it cant transfer thermal energy fast enough to equalize the inside temp with the outside temp. a mortar on the other hand is not a closed space and has airflow in it, plus if it is made of stone it transfers thermal energy way better.
if my explaination is not 100% correct worded i apologize, english is not my native language
Growing up in Malaysia, I never really given much thought about the 'whole fish' thing. I thought it was normal everywhere. Even my neighboring countries did the same thing. Also, I grew up watching American movies and shows and sometimes there are scenes where they roasted whole fish over the fire in wilderness or at the beach on a stranded island or something so I thought it was normal there too. But then I found out that was not the case. I did asked my American cousin about it and he said the fish's stare made him feel guilty and made him lose his appetite. He can't even eat headless fish, it needs to be fillet fish or something idk I don't really get it .. 😅
Gods damn, meanwhile me, a Singaporean, would fight with everyone for a good fish head, and the eyes and brain are hella good!
You’re right about the fish depictions in western media. (I’m from land locked US) Actually some of the first cooked fish I remember seeing was depicted as a whole fish. I was disappointed when I had fish for the first time and it didn’t resemble that hahah.
I’m curious now if people did prepare it that way in the past. (and maybe they still do in places near the coast?)
Also it’s a shame peoples’ reaction often is to turn their nose up at something unfamiliar to them.
I think alot of people here are less keen on trying it because they don't know how to eat it. If you've never eaten fish with bones or seen anyone eat fish with bones, it makes you nervous because you have no idea how to go about it lol.
@@KommisarFuklawHere in Texas it's very rare if the whole fish is served, my Colombian sister in law was the first time I had a whole fish with coconut rice paired with a banana type drink/smoothie. That stuff was delicious
I think serving whole fish is much more common in places where people actually fish. I live in Finland, and serving whole cooked fish is not uncommon, and that goes for basically all of the Nordic countries. It probably also depends on what type if fish is common. It's probably hard to fit an entire Alaskan salmon in a pan :P
Found you through Chef James and I like both of you. James explains a lot of cooking aspects and you do too but with some humor. Glad you're collaborating!
🤘
The way my mother and grandmother eat fish heads, which we call Muro (in Bengali) would definitely freak out people in the Western world.
There's actually a lot of protein and calcium in the fish bones, so it's good to eat too.
Another delicious dish we make with fish heads is 'muroghonto', but we use only certain kinds of fish heads..... it's absolutely delicious and one of my favorites.
I’m Thai. We always cook whole fish and serve whole like you said. But my dad, who is 100% Thai born in the seaside town in the south of Thailand, hates it. He said he doesn’t want to look at the sad face of the fish😂 I gross him out every time I eat fish eyes.
I like the way you don't just suck up and agree with everything Roger says and you put your own views on point, good stuff
🙏
Random note, I live near Southend (where he films at the end of the pier) and when he films, they close the pier to the public which sucks.
Love your reactions ☺️
THANK YOU for tuning in!
Good on James and you doing a combined release.
You have almost achieved this on accident before.
Love the different perspective from two different experienced chiefs.
🤘🥳
Yes in Spain we also eat the fish whole. Even when buying from the store, you will typically buy the whole fish and have to fillet it yourself.
We do the same in the pacific islands without the need for a fishmonger with fileting and cleaning all done at home.
In Barbados I grew up with the whole fish being fried/steamed and we still do it that way but buying the fish already boned is quite popular now. We also use banana leaves to cover ground provision when cooking it in The Caribbean. I loved eating fish eyes after they were fried but not now. 😂
Chef Brian and Chef James having a cooking collaboration in Spain. It has to happen.
I def need to make my way to Spain, one of my dream culinary destinations
@@ChefBrianTsao Go to Spain to make a video collaboration with Chef James and you can write part of the trip off as a business expense.
@@ChefBrianTsao Whatever city he is in, the ticket will be around $1,380 per person for First Class.
I thought you guys were doing a collab as he is imparting a lot more knowledge while making his videos. well then this might be a really good one. Imma grab my snacks and watch this right away
Here in Portugal cooking/serving the whole fish is very common. I guess that's pretty normal in most countries that have large access to the sea/ocean, mainly the ones on south europe, south east asia and, I think, central and south america.
The question is why would you throw away the EDIBLE parts of fish. If you cook for a little child then it’s understandable. But people are doing that because it’s “gross”.
I have seen a reddit post about vegan cat lady (who promotes the sustainable thing) who decides to use cats food from chicken liver, and got a lot of craps from her vegan community. Some of them say you should feed the cats 100% plants based food (which considered animals cruelty to the cats) and some said “good because NOBODY eat that, they gonna GET RID OF THE intestines anyway”
Apparently, the whole lot of them, again being concerned about “sustainability” didn’t even KNEW that “PEOPLE EAT LIVER”.
Chef James is great! Happy to see you guys doing collabs
🤘🥳
Uncle Roger must have never seen the famous (or infamous depending on how you see it) British (Cornish) dish, Stargazy Pie. If nothing else, you'll definitely have fish heads staring right at you.
The best meat I ever ate was at an Army base in Germany in 1985. All the Polynesian soldiers got together and dug a giant hole that they lined with rocks then filled with a giant bonfire for a day. When it burned down to embers they lowered an entire pig wrapped in enormous (I'm now guessing banana) leaves into it and left it buried for a day or so. When they dug it up it was soft as butter, juicy as a ripe peach and exploded in the mouth like A5 wagyu that oinked. I've never tasted its like since.
Brian! Can’t believe you’re almost at 100k! Been here since 4K, fun to see how far you’ve come!
Same! It’s unreal
@@ChefBrianTsao appreciate you taking the time out of your busy day to respond! Means a lot!
8:39 Electric stone wet grinders are used when making chocolate and nut butter and they are kinda like an electric pestle and mortar and they don't have the problems food processors have. But they are really loud.
Chef Brian: _mentions about using food processors in restaurants for curries_
Uncle Roger: *And I took that personally*
Me: Goodbye "Uncle" title
I love sambal. It smells delicious. I have also eaten fish like this before and will admit,it felt weird because the fish seems to look back at you judging you,lol. Yet, after a while,I got used to it. I thank my best friend for showing me more Asian cusine. She is from Thailand,and got me addicted to Thai food. Maybe I will try to make this Malaysian Whole Fish in the near future.
Loved the video, especially love all the different camera angles, ‘tis a nice touch
Looking forward to an in person collaboration! The two of you are on the top of my viewing list.
🙏
whole fish is also eaten in Mexico where my parents are from. it's a whole deep fried fish called mojarra and one of my favorite things to get at Mexican restaurants
Chef James seems like a nice person and also explain things in a good way i like him.
We had "elephant peanuts" in school when I was a kid. They were just raw, unshelled peanuts 😂
If you want to bulk produce with a mortar and pestal, you can start in the food processor to do initial breaking, then move to smaller batches in the mortar and pestal to smash. It creates more dishes, so temper the choice with that, but it also cuts some of the m+p time and work, while retaining the flavor of using the m+p.
Processor, dump, smash a few times, grind a handfull of turns, check consistency, dump, repeat.
Ayyye, nice! I'm subscribed to both channels - yours and James'. Looking forward to your collab.!
🙏thank you
Also in Valencia (part of Spain, mediterranean place) we have that way of cook fish, eat eyes is a matter of taste (most people don't).
Egh, I’m dying to visit Spain, a culinary bucket list destination of mine
@@ChefBrianTsao I recommend you take a trip into the rural part of Spain (not the combo Madrid-Barcelona-Sevilla)
My country Is relatively small compared to other countries, but you can travel 200-300km and find completely different cuisine and traditions.
I just found your channel through Chef James’ channel. I love chef reaction videos and collaborations.
Filipinos also traditionally eat with their hands, but it's not done in the way Jamie did it. The hand is positioned above the food and all five fingers come together to scoop the desired portion like a claw in one of those arcade machines. The hand is, then, positioned so the elbow is sticking out to the side (sometimes pointed below, as well) and the thumb's fingernail is facing above while the other four fingers are faced below. The hand is, then, brought up to the mouth and the thumb pushes the food inside like a snow tractor. Rinse and repeat.
This is how my fiancé's parents eat, and how she eats when we come over for dinner. It took a while for me to get used to this, but now her parents look at me more favorably after I started eating with my hands - only around them, of course. Anywhere else, it's the old trusty spoon, fork, and knife.
Kind of surprised, it looked like Jamie didn’t de-seed the chilis.. so there is a tiny bit of progress
I'm white, Ohio and Missouri raised. My grandpa is a fishing fanatic so I grew up fishing with him during the summers. I prefer to pick my fish off the bone.
I also used to *beg* my gpa to cook the fish and then batter and fry the fins separately so I could eat them like chips.
He kept the heads for stock for rice or pasta dishes to go with the fish.
I just enjoy fish in general lol
That sounds killer
@@ChefBrianTsao it was, my guy. I miss it so much sometimes
I think if you live near the water it's more likely that a person won't be bothered by fish or serving whole fish. Most of my life I've lived near the west coast. When I lived in WY my local friends were scared for me when I was going to order fish at a restaurant because I was missing it. They reminded me how far I was from the sea. 🤣 I will say we almost always ate fish at the house growing up. Sardines, tuna, and canned salmon. Anchovies sometimes in recipes. Fresh when we could get it. Trout always served whole. Perhaps because I grew up with it around that makes a difference too.
Where you and uncle roger talk about sambal balacan reminds me when I first tried mắm tôm as a dipping sauce for fried tofu, meats and some bún. It was revolting and I really disliked it. Later I had bún riêu and I absolutely loved it, my gf later told me how they use mắm tôm in it and I was shocked. So the whole discussion really resonated with me.
Also on the pouring of fish sauce under the sink trick. I told my colleagues at the school I work at to get fermented shrimp paste and rub it around where the kids smoke bongs and cigarretes and hide some jars of it open near the spot as well. Perfect repellent hahahaha
both of my favorite chefs colab ? what a treat
You and James are collabing?? Boy, that’s another good news for me this week.. can’t wait, I’m so pumped up for this!🤞🤘🏾❤️
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Hi, Chef Brian! Great video!👍🏻
I’m glad to hear that you are planning additional reaction videos with guest chefs. I really enjoy that format. However the thing that makes it fun is when you and the other chef banter. I was sad that there didn’t seem to be a way to bring the other chef into your commentary. I hope you can work that out. It would be fun if you invited Vincenzo Prosperi (Vincenzo’s Plate), into one of your reaction videos (and maybe do one on his channel?) (or one with Guga?)
I enjoyed the video very much. Keep doing what you do, and take care.🤘🏻
22:53
My father told me that when he was young (We are from Costa Rica), he, and his brothers used to go fishing with cast nets ages ago (back in the 70's, before their ban), and ate so many guapote (rainbow bass) that they grew tired of eating it.
So they used to eat the brain of the fish raw and gift the rest. Just a sprinkle of salt and lemon, that's it, down the gullet it goes.
Please, allow me to elaborate a lil bit chef!
A foodie's heat is mostly generated by the motor & the friction between the plastic parts. Now, good heat retention also means an object takes longer to heat up.
So: while stone has better heat retention than plastic, it also heats up slower by the same property. And ofc, the lack of a heat generating motor and very low friction inducing motion, pastel & mortars heat less.
Just pitching in with some more accurate terms here! Practically speaking, you're 100% correct on everything 🫡
Loved the video like always man! Keep up the good work ❤
Observer: Start with processor. Finish in pestle/mortar.
Get the 'feel'. Add MSG, more feel!!!
Also, my bone (heh) with whole fish is that I always seem to end up eating bones with a tiny bit of meat on them, rather than the wrong way round. This is especially true of sole, where I spend longer deboning it than enjoying it. Other than that, I don't mind preparing and cooking a whole fish. Also, yes, we do eat fish whole in Portugal, though mostly in restaurants, or for small fish, like sardines.
Also, absolutely YES on the bone-in chicken. ESPECIALLY in chicken broth, it makes all the difference. Also for roasted turkey leg.
I used to see whole trout served a lot, head-on, fins on, just gutted. Yes, here in the USA. I learned pretty young how to cut the meat from the bones (fairly easy with trout, less easy with some fish). I don’t see that so much in restaurants now but I don’t eat out a lot. Maybe it’s still common wherever trout is on the menu.
Half filipino, They used to hide the heads from the non-Filipinos at gatherings and the Lolos would sneak into the kitchen for the eyes
A lot of people dont know but you can also get banana leaf from Brazil
Just found your channel, not only is it nice content I’ve learned some pro tips as well! Got my sub, friend!!
Thanks for the sub!
Love the collab. Ya'll are both great
🥰
I admit, I never grew up eating fish and I'm finally starting to eat it and trying to expand my seafood palette. I have never tried whole fish on the bone, I'm a little nervous about accidentally eating the smaller bones, but I'd try it at least once if someone gave it to me
Jaime would have to make something Chef Wang Gang level to even consider redemption
😂
Hey Chef & fellow Brooklynite, really enjoyed your video! You have me hooked! I'll be watching you going forward. Thanks!
Thank you! 🙏 hope to see you back at the shop soon! I’m usually there Fri & Sat!
Chef James look-a-like James Rolf, the Angry Video Game Nerd 🤣🤣🤣
😂
Food processors are definitely capable of generating a decent amount of heat. Back when I worked as a cook, I was making falafel, and I left a batch running in the food processor while I went to do something else. I think a few orders came up and I got busy. I forgot about the falafel. I rushed back to it as soon as I remembered, and there was steam coming up out of there. Shit was hot. I'm lucky I didn't burn out the motor. Robotcoups are not cheap.
You made hummus instead of falafel...
@@Aestivalis123 hahah, almost!
Fun fact: us Indonesian especially those who lives in the rurals are also doing the same thing too when it comes on stealing people's banana leaves XD. Even my mum ever once asked me to steal some pandan leaves from someone's backyard before XD.
😂
From Thailand. Same thing! Banana leaves, kaffir lime leaves, mangoes, the list goes on for us to steal from our neighbours haha
@@JKribbit xD
Cool video! Also, Adam West on the wall? Nice.
You are the perfect chef for James on Asian cuisine especially Malaysian you can teach and show him some Asian dishes and he can teach you how to make a paella
The other thing you don't get with a food processor is that bruising effect that forces more release of oils and liquids and the recombination. Now you could say well they both are dealing with the same amount of oils and liquids and it's all going to be combined in the same way, right? Nope, when you cut, instead of crush you don't get the same effect or the same release mechanism. Also working in especially a stone mortar and pestle will give you a different flavour profile.
You would actually destroy the flavour profile of your paste if you put any kinds of peanuts into it because you are adding a whole mess of oil and peanut oil is extremely overpowering. You use the peanuts as a garnish.
Whole red snapper is thoroughly delicious. Cook your fish bone in as that is where much of the flavour comes from.
I used to work in Japan and even though I grew up fishing, I could never get to the point of eating whole fish/ fish with the heads on. I was eating lunch with the kids when I looked down at the soup, and THE SOUP LOOKED BACK! I nearly jumped out of my skin in front of 40 fifth-years, it became a running joke. A few students would tell the teacher,: "Lee-sensei does not like the little fish with look eyes!" whenever the soup came out, and the teacher would mercifully give a child a ladle-full that only had one or two fish and LOTS of broth, to swap with me. I miss the kids 🖤
Then there was the teacher that used to sprinkle dried Minos on my rice like fairy-dust (a fucked-up costal version of Tinkerbell who was hellbent on JAZZING-UP my rice with crunchy sadness) when I was teaching. She was so sweet, I didn't have the heart to tell her that I hated them. I did try them but JESUS it just felt so wrong.
Western guy here, but I was raised with the old ways of my culture. We ate fish whole, everything on a cow, chicken and goat. And I carry on the culture through my kids. Were Hispanics from Texas with roots to Michuacan Mexico, wife is white and man, you could just imagine the culture shock she had when we cooked a whole cow head with a ground oven. Love your channel, found you while watching James Makinson, love Frenchie. And always, always show respect to the culture of the cuisine you are creating.
HOLY SHIT that outro with your band's song scared the shit out of me in a good way! I kept reminding myself to go listen to you guys and that was a fuckin great reminder, ya'll sound DOPE AF
Thank you! 🙏
A very nice collaboration, and a nice respectful review.
🙏
In Germany we actually also eat the whole fish in some dishes, like deep fried fish (its as amazing as it sounds) or fish on a stick (popular on traditional festivals). Tho I do know some people who don't like that because of the eyes.
Love both of your reactions and Vincenzo as well. All three of you are awesome.
❤️
ive been to malaysia restaurant before, they prepared everything that need to be pound in big large bowl before they open their restaurant.
Pesto is better from a postal and mortar then a food processor, I only use my little processor for consistency, also, I don't put spices in it either
Portuguese person here, we also eat fish whole, not all of them but a few, especially small sardines.
As a Haitian and Colombian, whole fish is fire. Whether it's pwason fri, pwason gwo sèl, mojarra or pargo frito. Amazing. The meat behind the head, under the cheek, succulent. Also! Making rice with rice cookers isnt that common in the Americas. Rice tastes better from the aluminum cauldron. If you know, you know.
Yup i am from greece and we do in fact serve the full fish with the head.
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we have some whole fish dishes up north as well (Finland), and some eat the smaller fish whole, head & bones included, just get the guts out, fry in butter and eat.
I’m white, and I love shrimp paste, fish sauce, etc. And one of my favorite fruits is durian. So there! 😉
Legit! Haha
On the Mediterranean aspect I can't say for every country but for mine we do eat it whole usually with a salad with some roasted veg
Awesome sounds at the end there
Thanks! Be sure to check out our other music! open.spotify.com/artist/4unEoSS4pL1FkJaY2EyjoK?si=q26OC_y1RnKje5xcESCVkQ
Cutting off the head happens when you are cleaning out the parts you aren't supposed to eat at least here in my fishing based Stockholm Archipelago culture. But we still would put the whole fish minus entrails and head on the table most of the time.
I watch you and James on the dame video and it's not overlap. Its just two great videos.
I've never really thought about it before, but we don't really eat much whole fish in the UK- even putting aside fish and chips, it's mostly fillets or steaks. I think I have the only whole fish that gets eaten with any regularity in most parts of the UK is whitebait, which is basically just finger-sized fish that are deep fried in flour or batter and eaten completely whole. Nice, if often a bit greasy, but a lot of people are put off by the fact they're eating the fish's bones, head, etc.
Yes, here as both a Chef Brian and a Chef James subscriber. Enjoy both of your content.
🙏Thank you!
ooh Ikan Bakar weejio review hehe... at least his dish was passable enough
nice outro... waiting for Uncle Roger day job weejios hehe
Thanks for tuning in!
@@ChefBrianTsao YAYEAH!!
just started following James great shout out for him !
🤘
Food processors are a pain to clean. Even putting the parts in a dishwasher takes up most of the top rack. Usually I use a knife, a ceramic-blade mandoline, or for some few things an immersion blender.
I usually get Red Boat fish sauce.
Red Boat rocks
Poured fish sauce under the sink. That’s more than a prank, it’s an act of war.
Here's some food for thought..... what IF you use a bur grinder to combine somewhat the grinding and smashing of the pastel and mortar and the convenience and speed of the processor..... it feels it should be somewhere in between for all things both good and bad of the both - kinda in the middle of all of it I guess...
😂 you’re tha man Chef!
Always down to watch you’re content.
I appreciate that 🙏
@@ChefBrianTsao bless man I appreciate you passing on some knowledge throughout the vids too! take it easy my guy
Guga's rule of thumb always seems useful, "tools are meant to make your life easier."
I like the idea of ending the episodes with your own band's tracks. As a metal musician as well, hell yeah!
🤘
TBH That much banana leaf costs twice as much as the fish here in Melbourne Australia even though it only comes by road a couple thousand Kilometres
Now we need to have Frenchy react to Uncle Roger making Jaime Olive Oil’s ramen. OMG, the spinach alone would be a green pea level catastrophe for Frenchy.
That is a really good tip about the processor blades put into freezer first. Mr Chilli Jam should only do European cuisine
Uncle Rodger is y I got myself a rice cooker for Christmas, and I’ve probably made rice 20 times in the last month and a half, and even with the $20 price I haven’t messed up rice once.
This is awesome. Done in a smart way. Congrats guys. You are on to something.
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AYO, YOU REALLY DID IT MAN, THANKS!