I’m always up for watching Paella vids. I should try making a smaller one for Fishy Friday. I need to check at the fish shop for small quantities of shellfish.
One thing I appreciate about uncle roger/Nigel is that he really does his research before taking on a bit... And then when push comes to shove, he puts the work in to be able to execute the dish... It's like this dude is going through cullinary school just for his alter ego.
no, actually few minutes in google can do the work, but you'd be surprised how 90% people in the world doesn't know how to google, or just refused to do it blinded by pride.
I think you should watch the recent three-way collab video between Uncle Roger, Guga, and Joshua Weissman. They cooked a huge number of really popular dishes and compared with and without MSG and rated how much the MSG improved it (if at all). The moral of the story is MSG is almost always an improvement, sometimes significantly, and used in moderation it doesn't really taste salty.
Uncle Roger calls MSG salt on crack for a reason. Just like salt, MSG helps bringing out the flavor of the food, but better than salt. The only problem is, that MSG is flavorful itself already so some restaurants would just brute force flavor with it, and MSG is half salt (sodium) so your sodium intake would go out the roof in this case… But when using it reasonably, MSG is awesome.
Yeah this. MSG stands for MonoSodium Glutamate but the Sodium in the name isn't where the magic is, it's the glutamate part. Glutamates are the pure essence of umami flavor. Virtually any food with a savory element to it will be enhanced by adding a little MSG.
I am quite impressed, but Liz did help him a lot, but that's no bad thing, you learn from the professionals and go from there. You can see the same in his Ramen video. Great video as always, James and keep up the great work. 😊👌
That’s why I like about uncle rogers actual cooking vids. He shows off restaurants and chefs that deserve some more attention! While also giving them spotlight. But all in good fun. While making good food 🤘
Yeah, honestly he is the best chef reactor out there. And I always learn a lot from him just explaining everything so wonderfully casual. He's super wholesome.
Chef James Makinson I have to commit that you're good looking carismatic chef and not only that, your voice is very calming lots of bass and melodic. A perfect fit for a youtuber, reviewer and educator.
I love how you review uncle Roger's videos and giving us some helpful tips to learn. I think you need to review Vincenzo making egg fried rice with uncle Roger reviewing
Chef Makinson reviewing a video made by Uncle Roger, assisted by Chef Haigh, answering a challenge from Vincenzo, with cameos by Jean-Pierre, Gordon Ramsey and Jamie Oliver, and even Gino D'Amato dropping by. This is another level of meta.
sometimes i feel a little silly watching a reaction of a reaction but your thoughts always balance out the strong youtube personalities and your videos are so wholesome (uncle rogers dirty remarks not included). often feel like your opinion helps me remember that while there are definately incorrect ways of cooking, often there are multiple correct methods to do any given dish.
Uncle Roger and Auntie Liz together always means an excellent video lol. Love your channel as well James! You're always professional, no matter how ridiculous or atrocious the videos you review can be 🙏 Also your expression at 8:25 is priceless
@@ChefJamesMakinson You are welcome^^ Malaysia are very well known of diversity from eastern to western cuisine^^ I hope you can visit Malaysia to explore around the beautiful nation ^^
Making food videos is much higher effort then reaction, so I think a great idea would be a simultaneous trade between you and Vincenzo, he does a Paella, you do a carbonara, that way you guys each get a cooking video, a reaction, and a reaction to their reaction out of it.
I like that you mentioned the option to substitute for those who don't eat pork. That perspective seems to get lost a lot in the debate over whether a dish is "traditional." The Golden Balance made a carbonara video using beef bacon. Ive been curious to see what that would be like. Might try it soon.
Hi James. There are many (perhaps, too many) review videos of - everything. However, yours from the perspective of a professional chef, are quite informative. You add real insight and you often insert clips to illustrate a point. Thank you. Keep doing that. Uncle Roger is a unique personality to say the least. I think we're quite sure Liz is not going to let him screw up the dish TOO much. However, editing changes everything. Salting pasta water with MSG - that's a new one. I'm a little afraid to try.
Here in the US at Amazon, I can get 4 different brands of guanciale from the US or Italy at ~$35-60/lb. I have never bought any, just noticed that it is available. Also, I love how comfortable Auntie Liz is with Uncle Roger now. The chemistry is lots of fun, even if it a little lewd. And thanks for the video. I love your chefy take on home cooking. Not everyone can afford to cook like a TV host.
Hello Chef James! I just found your channel the other night. I've been honing my cooking skills at home these past few months and you have helped add to my arsenal of things to try as a growing chef. I'm aspiring to work at a restaurant one day. Your videos are fun to watch and educational...and your calm voice makes it all the better!! As for Austin Powers- oh, BEHAVE! Those are some of my favorite movies of all time. Here's hoping Vincenzo sees your video!
Actually Vincenzo's Plate would be a great channel to do recreations from, because he's another chef who likes to showcase simple, tasty dishes. He is also very passionate about not faffing around with the traditional ingredients. And much more family friendly!
Hi chef.Huge fan of yours all the way from India.Just wanted to let you know that i love your simplistic,sobre and professional take on food reviews.Waiting for more videos of you exploring Indian cuisine.Your butter chicken video though looked "DELICIOSO"😂
All the egg fried rice videos Uncle Roger and you reviewed so far did not have any made by Vietnamese people. I'd love for you to review this Vietnamese egg fried rice th-cam.com/video/FR4DH5sSysI/w-d-xo.html and see what you think of it compared to the others . The audio is in Vietnamese but it's pretty much self explanatory from the video. The ingridients are listed in English also. So anyone can make it even if they don't understand Vietnamese.
@IndonesiaRussiaFriendship i make alla gricia usually because i dont trust the eggs and i dont live near a farm but for me i usually find that even a low flame is too much i take it off and wait till its only steams a certain amount that ik is warm enough to make cream but cold enough to not split the cheese. its hard to learn how to make roman pasta from a video u kinda just hafto trial and error it. but yea a low flame is too much imo maybe the egg changes the ideal temp though.
I've worked at an upscale Italian restaurant for a few months, and we used about a 9:1 ratio of yolks to whole eggs in our Carbonara mix. We also did 3:1 Pecorino to Parmigiano as a cheese mix. I find a whole eggs carbonara a bit off putting in colour and texture usually, and we used the whites to do meringues in other recipes, so nothing was wasted (which is usually the main selling point of using whole eggs)
I love that he managed to diss both Jamie and Gordon right out of the gate. Two of the most famous chefs in the world getting poked by a comedian on their cooking is kinda hilarious.
I've always used chunks of pancetta for this (which was also used for MANY other things - like 'bacon' ice cream, and 'dust', though prosciutto made a better dust.). BEST stuff I found, and WHY they had it I never asked, was the convenience store below my place... $4.99/lb/tub. If I'm making it for myself, whole eggs - for a dinner party, yolks only since I can find a use for the whites for apps or desserts...
I’ve seen some people completely remove all the guanciale oil/grease, some remove half of it, and some keep all of the grease. What would you recommend when making Carbonara?
Italian here. Generally we use 2 yolks and 1 whole egg as rapport. This was a good one, maybe a bit more guanciale needed. Msg idk, never tried too but i'll give it a go. Anyway i love Uncle Roger humor ✌️
Just came across your channel and loving the videos. As an Italian citizen I have had carbonara in different regions and they all make it differently. The one I came across I loved the most was in the Amalfi Coast. The chef showed me how he used bucatini or perciatelli as his spaghetti and cooked his guanciale with some chili flakes for heat. The only wrong way to make it is with cream! For the eggs he showed me two yokes for every whole egg you add. The pasta is so special because when you get the right kind, it is a thicker than normal “thick” spaghetti and should have a hollow tube running through the pasta allowing more sauce to get stuck in the pasta.
Great video Chef James! Packed with great cooks and lots of good info. What did you think of Uncle Rogers' sauce there? I think it could have been thinner and creamier. Yes Chef James - call both uncle Roger and Vincenzo to make one of your Spanish dishes! Also yes I've seen all the Austin Powers movies! ❤
For not cooking a lot of YT I think he did pretty good but of course, it could be a bit better. So do I and I think you are right, time to call out both of them! :)
Hey James. I'm confused. Are you left-handed or right-handed? You're tossing with the left, and it looks good. Then you're using the tong with the right... 🤔
You're welcome. It is kinda impressive. I'm chef myself, and honestly, my left hand is pretty useless. I can remove a pan from the stove or something. But tossing? It would end up all over the place and finally in the bin. 😂
About the eggs sauce. We use yolks and at least 1 egg white, it helps mixing the mountain of cheese in. We then melt it over a water bath checking the sauce with a termometer, and at the end we wait a couple of seconds before adding the drained pasta - all to avoid cooking a frittata.
I'm always learning something in your reviews, and I appreciate you taking the time to explain some things that might seem obvious to a professional chef like yourself. I need to try to cook this myself someday. 10/10
I made Beef Rendang yesterday with my Balinese Friend. This was so satisfying and great to cook. The endproduct was so good and spicy. And off course we used MSG :D That might be a great dish for you to cook. And sure Austin Powers is like Monty Python. You have to watch it and love it :D
Hello chef, i was wondering if you might have any tips on how to remove the strong garlic scent off my fingers it tends to stay no matter how much soap i use and its quite strong at times
A few days ago I invited my mum to a italian restaurant in our old neighbourhood. We've often been there in my teenage years, so I have some nice memories. For the very first time, I ordered Carbonara. Guess what. It was with cream. No egg whatsoever. Everything wrong. I should've ordered my favourite pizza as usual.
I prefer mostly following the recipe by Antonio Carluccio, who uses a whole egg+one yolk, for me - the perfect texture at the end, but I of course dont use any oil. And I also tend to clean the guanciale completely as Gabrielle Perilli does, it gives me more control over the seasoning as I dont know what exactly was put on the guanciale and I prefer larger cubes to small strips. I do go very heavy on pepper though as I love the taste... I tend to use the seasoned parts of guanciale that I cut off in the base of a ragout for a bit more complexity.
Pancetta is an acceptable alternative, as it's still cured where bacon is smoked. Guanciale is a bit hard to find in my area, so I always pick it up when the one store has some. I'm surprised Vincenzo never got his uncle title, this is an older video from when Uncle Roger was just going viral. 🤔 Perhaps you'll be Uncle James soon!
Oh, you might get a kick out of this as a Spanish speaker, though my Spanish was different. I went to a Mexican bakery in downtown El Paso, I think I was 15, and just starting to learn Spanish. This was for a trades class I was in. I was supposed to order a dozen cream turnovers. But the bakery didn't speak English. Un doce empanadas de crema, came out of my mouth as un doce empanado de crema. The lady didn't give a young red head any slack, but luckily the lady behind me in line did, and stepped in.
For carbonara I use two whole eggs and one yolk for two servings. The issue with the whites is that the proteins denature very easily, so I need to manage the heat more carefully than with just the yolks. I have tried both, but I prefer to keep waste to a minimum and I don't know many actually good uses for egg whites.
I make a lot of recipes that call for just yolks or just whites. I try really hard to make my recipe plan include recipes that will use up both. The last time I made a white cake recipe using just the whites, I made soy-marinated egg yolks. The last time I made something with just yolks (I can't remember what at the moment), I froze the egg whites in ice cube trays and held onto them until I had enough to make an Angelfood cake. You could even do egg fried rice with just egg whites. ;)
I’ve made this with chicken before for people who can’t eat pork. I marinated it in garlic, sage and rosemary normally on the guanciale and diced it into bite sized pieces- it was really nice 👍
Vincenzo also thought that maybe Uncle Roger had some help from Auntie Liz, and that there were not enough shots of him doing the cooking. Here's a thought: what if you were checking out a restaurant as a Michelin inspector? The food is divine, the place is squeaky clean, and the service is excellent, except everyone on the staff - from the chef de cuisine to the servers - all displayed Uncle Roger and Auntie Liz's sense of humor.
As carbonara goes, I have to agree the msg was a bit much, but it would be a great substitute for salt when boiling the pasta as you can use less. I prefer to use one whole egg to two yolks for mine and use smoked pork belly in place of guaciale because it’s easier for me to get it. Otherwise I’d say Uncle Roger didn’t do too bad at all, but I think you’re right about him getting a little help along the way.
Great video James. I love how you are calm and respectful, but at the same time critical and professional. BTW, I use the whole of the egg for pasta -- I rarely find a use for whites, and I hate to throw food away.
7:33 you got the point about pasta, you NEED to have one that stick to the sauce compared to the cheap version. In the past I used to buy the cheaper ones like ex. Barilla but the sauce never sticks, I moved to a more artisan version or a better quality of pasta like De Cecco, Molisana.
That was a great review video James. I must say the look on your face when Uncle Roger put MSG into the Carbonara was absolutely priceless. It had me in stitches. You looked genuinely mortified. None of Uncle Rogers videos are family friendly really.
Using a torch? Does the food not taste like what Butane gas smell like??? I remember I tried it for fun when younger and the stuff I tried on tasted awful. Or there are different gas in kitchen vs utility torches?
You might have held the torch too close to the food. You need enough space between the torch nozzle and the food so that all the fuel burns before it reaches the food.
The funny thing is that Vincenzo has repeatedly stated that he likes Jamie Oliver and disagrees with Uncle Roger in this aspect, but he doesn't seem to like Gordon Ramsay because of the peas Carbonara desaster, while Uncle Roger seems to be sympathetic towards Ramsay. Are these forming frontlines? Is this a culinary battle royale? Which side are you on? 🤔
@@ChefJamesMakinsonFWIW, I've watched a lot of TV chefs like Jamie Oliver, Rachel Ray, etc.... Most of their offerings are, as Uncle Roger points out, heresy! I look at it a bit differently. I would expect if you're a chef on TV, you'd have the decency to do a bit of research on how the dish is made before you make it on camera and make a mockery of the dish. Before I made pho, I went to the interwebs and found a few recipes. I read through them all, took notes on the ingredients and techniques. I then went out and got the stuff I needed. It turned out very well.
@@ChefJamesMakinson When Jamie was 'discovered' by tv, he was working in an italian restaurant; so he legitimately has some knowledge of the cuisine, hence why Vincenzo isn't finding so much fault with his cooking. He ruins every other cuisine though. Ramsay is a professionally trained chef, and while not perfect in every regard, he has demonstrated a genuine wealth of knowledge as well as curiosity and ability to learn more and refine his techniques in cuisines he is less familiar with.
I cringed quite a bit when he put MSG into the spaghetti water... The reason why you put salt into pasta water isn't to make the pasta salty... The reason is to stop the pasta flavor from going from the pasta to the water through osmosis. You put salt in the water so that it's "osmotically" balanced... MSG doesn't have this same chemical effect (which is why it's healthier than salt when used as a seasoning. but salt is often also used for its chemical properties, which MSG can't replace)
it's a very common misconception that MSG is "salty". you have 5 taste receptors on your tongue: sweet, sour, bitter, salty, and savory (msg / umami). Equating msg to "salty" is like saying sour and bitter are the same. edit: though to be fair, msg enhances the saltiness of a dish, so it is easy to conflate the two
I heard you strain the yolk from the white using your hands and fingers. That way you don’t get the eggshell cutting the yolk open and less chance of shell getting in there.
I don't know if it's just me but it seems like Uncle Roger was flirting a little with Auntie Liz here. I can totally relate with you every time Uncle Roger made those dirty jokes especially the last one when you made a face. That reaction of yours was a winner. Honestly, I was watching on your face expressions more than the video itself
With carbonara it's ok that the spaghetti was a bit undercooked and stiff, little trick my mom taught me with certain thick or creamy coatings/sauces is that it will keep the steam inside better and it will finish cooking. If you cook it perfectly but coat it with a thick cream, by the time you go to eat it. It will be a bit more cooked and mushier.
In my opinion, we need Chef James, Uncle Roger and Vincenzosplate to an onsite cooking class of each others dishes or something. This way, you get talent and expertise from one another that you can share. :)
So funny I actually met Vincenzo on a plane back from Tokyo to Sydney a few years ago. He was seated next to me in the exit row but he was so tall he had to move (he was up against the wall) Very nice guy
You want to look for Bronze cut pasta. It’s actually starting to get wayyy easier to find too. Even Meijer and Walmart have brands that are bronze cut now.
My three favorite food channels, Chef James, Enzo & tío Rogelio plus I love Auntie Liz, she´s so chill for a pro Chef! I bet being in an uncle Roger video is a very nice break from the daily kitchen stress! Austin Powers was unavoidable in the 2000´s of course we´ve seen it, yeah baby yeah!!!
Try Polish carbonara. Due to the fact that you can get neither Italian pasta, nor guanciale, nor pecorino etc., so Polish carbonaraski uses dried strips of donkey skin as a soaghetti substitute, white sugar, chopped donkey ear instead of guanciale, milk instead if cream, stinky fermented weasel’s-milk cheese, coal dust, plum jam and vodka-whipped cream. Enjoy!
I still have to learn how to say Fuyoh
Vincenzo! haha we should do a collab! maybe a Paella? :)
You should definitely collab with Chef James!!! It would be such an awesome video and collab
@@ChefJamesMakinsonwould love to see it.
I’m always up for watching Paella vids. I should try making a smaller one for Fishy Friday. I need to check at the fish shop for small quantities of shellfish.
Fuiyoh!
One thing I appreciate about uncle roger/Nigel is that he really does his research before taking on a bit... And then when push comes to shove, he puts the work in to be able to execute the dish... It's like this dude is going through cullinary school just for his alter ego.
😂
talk about sticking to the bit
I mean he is benefitting from putting the time and effort into his character cos learning to cook is great lmfao
maybe alot of TV chefs and the like should do the same. No one knows anything before researching / practicing. So I always respect that.
no, actually few minutes in google can do the work, but you'd be surprised how 90% people in the world doesn't know how to google, or just refused to do it blinded by pride.
Auntie Liz is quite witty and she follows uncle Roger’s hunor well. Love them together
yep!
best hunor
Thats the british humour :D Cant beat it
Stealing his "Sorry children" was hilarious.
@@navsingh9406 is it? XD how long he and her lives in UK lol
I think you should watch the recent three-way collab video between Uncle Roger, Guga, and Joshua Weissman. They cooked a huge number of really popular dishes and compared with and without MSG and rated how much the MSG improved it (if at all). The moral of the story is MSG is almost always an improvement, sometimes significantly, and used in moderation it doesn't really taste salty.
I should see it! :)
Uncle Roger calls MSG salt on crack for a reason. Just like salt, MSG helps bringing out the flavor of the food, but better than salt. The only problem is, that MSG is flavorful itself already so some restaurants would just brute force flavor with it, and MSG is half salt (sodium) so your sodium intake would go out the roof in this case… But when using it reasonably, MSG is awesome.
Yeah this. MSG stands for MonoSodium Glutamate but the Sodium in the name isn't where the magic is, it's the glutamate part. Glutamates are the pure essence of umami flavor. Virtually any food with a savory element to it will be enhanced by adding a little MSG.
Highly recommend!
almost always, yes. in a dish like carbo, no -- msg can only make up for having poor ingredients
I am quite impressed, but Liz did help him a lot, but that's no bad thing, you learn from the professionals and go from there. You can see the same in his Ramen video. Great video as always, James and keep up the great work. 😊👌
Thank you so much Frank! I think he has learned a lot since he start reviewing food!
That’s why I like about uncle rogers actual cooking vids. He shows off restaurants and chefs that deserve some more attention! While also giving them spotlight. But all in good fun. While making good food 🤘
I love how this chef is very respectful. I've seen him doing some reviews before and he is very very considerate. Very professional 👌.
I appreciate that!
I second the notion! 😊
Yeah, honestly he is the best chef reactor out there. And I always learn a lot from him just explaining everything so wonderfully casual. He's super wholesome.
Yeah, he's literally kind and has so much tolerance i need to learn this from James
It's because he's from Arizona and we're chill like that
Chef James Makinson I have to commit that you're good looking carismatic chef and not only that, your voice is very calming lots of bass and melodic. A perfect fit for a youtuber, reviewer and educator.
Wow, thank you! :)
I love your style of these videos. You are not just revieving videos, you also telling facts as a professional. Love ur content!
I appreciate that! thank you! :)
It is why I actually prefer his versions. Vincenzo is nice too. He is like a funnier Lydia.
James, Vincenzo and uncle Roger. My favorite lineup. For a 2ppl portion I use 1 full egg and 1 yolk
thank you! :)
I love how you review uncle Roger's videos and giving us some helpful tips to learn. I think you need to review Vincenzo making egg fried rice with uncle Roger reviewing
Great suggestion! I will have a look at it!
@ChefJamesMakinson you really don't want to haha. He really dropped the ball.
Chef James slowly losing his sanity throughout the video was quite entertaining😂
Hopefully you've recovered already. Great video Chef :)
hahaha 😂 this one I had fun with!
A good nights sleep and some time in the kitchen and he will be OK again.
Chef Makinson reviewing a video made by Uncle Roger, assisted by Chef Haigh, answering a challenge from Vincenzo, with cameos by Jean-Pierre, Gordon Ramsey and Jamie Oliver, and even Gino D'Amato dropping by. This is another level of meta.
Love how Chef James actually give us really awesome tips that we could use at home while also having fun reviewing the video! Keep it up, sir! :D
So glad! :)
sometimes i feel a little silly watching a reaction of a reaction but your thoughts always balance out the strong youtube personalities and your videos are so wholesome (uncle rogers dirty remarks not included).
often feel like your opinion helps me remember that while there are definately incorrect ways of cooking, often there are multiple correct methods to do any given dish.
I appreciate that! :)
Uncle Roger and Auntie Liz together always means an excellent video lol. Love your channel as well James! You're always professional, no matter how ridiculous or atrocious the videos you review can be 🙏
Also your expression at 8:25 is priceless
Thank you so much!
i suggest Chef James Makinson try to make Malaysia popular dish, The iconic Nasi Lemak XD
Thanks for the idea!
Yes let us see James Cook for us.
@@ChefJamesMakinson You are welcome^^
Malaysia are very well known of diversity from eastern to western cuisine^^ I hope you can visit Malaysia to explore around the beautiful nation ^^
would be fun video
Seconded!
Making food videos is much higher effort then reaction, so I think a great idea would be a simultaneous trade between you and Vincenzo, he does a Paella, you do a carbonara, that way you guys each get a cooking video, a reaction, and a reaction to their reaction out of it.
that could be fun!
I like that you mentioned the option to substitute for those who don't eat pork. That perspective seems to get lost a lot in the debate over whether a dish is "traditional."
The Golden Balance made a carbonara video using beef bacon. Ive been curious to see what that would be like. Might try it soon.
it doesn't matter for people just wanting to make dinner at home
I find myself watching your videos more and more, Chef James! I even learned a thing or two from your cooking tutorials. Keep up the great work!
that's great! I have a lot now! haha
James' faces to Uncle Roger's jokes are the best! lol
Really nice video! The editing and switching between the different viewpoints is incredibly well done.
Thank you!
Hi James. There are many (perhaps, too many) review videos of - everything. However, yours from the perspective of a professional chef, are quite informative. You add real insight and you often insert clips to illustrate a point. Thank you. Keep doing that. Uncle Roger is a unique personality to say the least. I think we're quite sure Liz is not going to let him screw up the dish TOO much. However, editing changes everything.
Salting pasta water with MSG - that's a new one. I'm a little afraid to try.
Thank you so much! yes there are and I try to add what I can to a video. :)
Here in the US at Amazon, I can get 4 different brands of guanciale from the US or Italy at ~$35-60/lb. I have never bought any, just noticed that it is available. Also, I love how comfortable Auntie Liz is with Uncle Roger now. The chemistry is lots of fun, even if it a little lewd. And thanks for the video. I love your chefy take on home cooking. Not everyone can afford to cook like a TV host.
Liz and Nigel are friends in real life. That makes it easier :)
Hello Chef James! I just found your channel the other night. I've been honing my cooking skills at home these past few months and you have helped add to my arsenal of things to try as a growing chef. I'm aspiring to work at a restaurant one day. Your videos are fun to watch and educational...and your calm voice makes it all the better!!
As for Austin Powers- oh, BEHAVE! Those are some of my favorite movies of all time.
Here's hoping Vincenzo sees your video!
Thanks and welcome! :) if you are not working yet I made a video about becoming a chef last year!
Actually Vincenzo's Plate would be a great channel to do recreations from, because he's another chef who likes to showcase simple, tasty dishes. He is also very passionate about not faffing around with the traditional ingredients. And much more family friendly!
Hi chef.Huge fan of yours all the way from India.Just wanted to let you know that i love your simplistic,sobre and professional take on food reviews.Waiting for more videos of you exploring Indian cuisine.Your butter chicken video though looked "DELICIOSO"😂
Thank you so much! :) and yes it was!
Great vid Chef James! Your tips are making me better in the kitchen 😄
Thank you so much!!
me too
About the MSG thing: tomatoes have naturally occurring MSG, so I’m surprised Uncle Roger didn’t just mention that.
true but he likes a lot!
Watch Me Make Jamie Olivers Carbonara! th-cam.com/video/vpRbQ6RZ0rM/w-d-xo.html :)
We need a four way challenge, you, uncle roger, vincenzo and guga
All the egg fried rice videos Uncle Roger and you reviewed so far did not have any made by Vietnamese people. I'd love for you to review this Vietnamese egg fried rice th-cam.com/video/FR4DH5sSysI/w-d-xo.html and see what you think of it compared to the others . The audio is in Vietnamese but it's pretty much self explanatory from the video. The ingridients are listed in English also. So anyone can make it even if they don't understand Vietnamese.
Its groovy baby Austin powers haha
@@demonlord5770 hahaha 😆
@IndonesiaRussiaFriendship i make alla gricia usually because i dont trust the eggs and i dont live near a farm but for me i usually find that even a low flame is too much i take it off and wait till its only steams a certain amount that ik is warm enough to make cream but cold enough to not split the cheese. its hard to learn how to make roman pasta from a video u kinda just hafto trial and error it. but yea a low flame is too much imo maybe the egg changes the ideal temp though.
I've worked at an upscale Italian restaurant for a few months, and we used about a 9:1 ratio of yolks to whole eggs in our Carbonara mix. We also did 3:1 Pecorino to Parmigiano as a cheese mix. I find a whole eggs carbonara a bit off putting in colour and texture usually, and we used the whites to do meringues in other recipes, so nothing was wasted (which is usually the main selling point of using whole eggs)
Its been years and I can still not get proper meringues done. So it remains whole eggs for me.
8:25 I need a GIF of that
😂
I love that he managed to diss both Jamie and Gordon right out of the gate.
Two of the most famous chefs in the world getting poked by a comedian on their cooking is kinda hilarious.
MSG goes in everything, just like love. 😂
🤣
I say call him out James and get that paella video! Yeah baby 😆
🤣 I think I should! :)
I've always used chunks of pancetta for this (which was also used for MANY other things - like 'bacon' ice cream, and 'dust', though prosciutto made a better dust.). BEST stuff I found, and WHY they had it I never asked, was the convenience store below my place... $4.99/lb/tub. If I'm making it for myself, whole eggs - for a dinner party, yolks only since I can find a use for the whites for apps or desserts...
Whoa. Bacon ice cream? I do beer ice cream, the bacon one is next.
I’ve seen some people completely remove all the guanciale oil/grease, some remove half of it, and some keep all of the grease. What would you recommend when making Carbonara?
you need some of that fat
Italian here. Generally we use 2 yolks and 1 whole egg as rapport. This was a good one, maybe a bit more guanciale needed. Msg idk, never tried too but i'll give it a go. Anyway i love Uncle Roger humor ✌️
I want to see Chefs Vincenzo, Jean Pierre and James Matkinson sit down and talk cooking....and then cook their favorite recipe for each other.
I would love that!
Just came across your channel and loving the videos.
As an Italian citizen I have had carbonara in different regions and they all make it differently. The one I came across I loved the most was in the Amalfi Coast. The chef showed me how he used bucatini or perciatelli as his spaghetti and cooked his guanciale with some chili flakes for heat. The only wrong way to make it is with cream! For the eggs he showed me two yokes for every whole egg you add.
The pasta is so special because when you get the right kind, it is a thicker than normal “thick” spaghetti and should have a hollow tube running through the pasta allowing more sauce to get stuck in the pasta.
Great video Chef James! Packed with great cooks and lots of good info. What did you think of Uncle Rogers' sauce there? I think it could have been thinner and creamier.
Yes Chef James - call both uncle Roger and Vincenzo to make one of your Spanish dishes! Also yes I've seen all the Austin Powers movies! ❤
For not cooking a lot of YT I think he did pretty good but of course, it could be a bit better. So do I and I think you are right, time to call out both of them! :)
Hey James. I'm confused. Are you left-handed or right-handed? You're tossing with the left, and it looks good. Then you're using the tong with the right... 🤔
Haha I'm right handed and thank you for the support!
You're welcome. It is kinda impressive. I'm chef myself, and honestly, my left hand is pretty useless. I can remove a pan from the stove or something. But tossing? It would end up all over the place and finally in the bin. 😂
@Steps85 haha 😄 I learned to be ambidextrous with a few things in the kitchen. But with cutting I always use my right hand.
Your spock eyebrow raised to Uncle Roger's antics made me laugh pretty hard 😆 🤣
hahaha I can do the hand sign too
About the eggs sauce. We use yolks and at least 1 egg white, it helps mixing the mountain of cheese in. We then melt it over a water bath checking the sauce with a termometer, and at the end we wait a couple of seconds before adding the drained pasta - all to avoid cooking a frittata.
My idea for a showdown recipe between you three would be Singapore noodles 😁
Great idea!!
I'm always learning something in your reviews, and I appreciate you taking the time to explain some things that might seem obvious to a professional chef like yourself. I need to try to cook this myself someday. 10/10
I appreciate that!
I made Beef Rendang yesterday with my Balinese Friend. This was so satisfying and great to cook. The endproduct was so good and spicy. And off course we used MSG :D That might be a great dish for you to cook. And sure Austin Powers is like Monty Python. You have to watch it and love it :D
I haven't seen Monty Python in years!
I somehow made the toughest inedible Rendang. It still took forever to mess it up. I messed up in super slow motion. 💀
Hello chef, i was wondering if you might have any tips on how to remove the strong garlic scent off my fingers it tends to stay no matter how much soap i use and its quite strong at times
its not something I worry about so the best thing is to use gloves so you don't have to worry about the smell
A few days ago I invited my mum to a italian restaurant in our old neighbourhood. We've often been there in my teenage years, so I have some nice memories.
For the very first time, I ordered Carbonara.
Guess what. It was with cream. No egg whatsoever. Everything wrong.
I should've ordered my favourite pizza as usual.
I prefer mostly following the recipe by Antonio Carluccio, who uses a whole egg+one yolk, for me - the perfect texture at the end, but I of course dont use any oil. And I also tend to clean the guanciale completely as Gabrielle Perilli does, it gives me more control over the seasoning as I dont know what exactly was put on the guanciale and I prefer larger cubes to small strips. I do go very heavy on pepper though as I love the taste... I tend to use the seasoned parts of guanciale that I cut off in the base of a ragout for a bit more complexity.
Pancetta is an acceptable alternative, as it's still cured where bacon is smoked. Guanciale is a bit hard to find in my area, so I always pick it up when the one store has some. I'm surprised Vincenzo never got his uncle title, this is an older video from when Uncle Roger was just going viral. 🤔 Perhaps you'll be Uncle James soon!
I hope so!
Jesus, my man Vinny over there is the most Italian man I've ever seen.
Oh, you might get a kick out of this as a Spanish speaker, though my Spanish was different. I went to a Mexican bakery in downtown El Paso, I think I was 15, and just starting to learn Spanish. This was for a trades class I was in. I was supposed to order a dozen cream turnovers. But the bakery didn't speak English. Un doce empanadas de crema, came out of my mouth as un doce empanado de crema. The lady didn't give a young red head any slack, but luckily the lady behind me in line did, and stepped in.
🤣 hahaha yeah Spanish is a bit like English there are so many different types and the same word can mean other things haha
For carbonara I use two whole eggs and one yolk for two servings. The issue with the whites is that the proteins denature very easily, so I need to manage the heat more carefully than with just the yolks. I have tried both, but I prefer to keep waste to a minimum and I don't know many actually good uses for egg whites.
I make a lot of recipes that call for just yolks or just whites. I try really hard to make my recipe plan include recipes that will use up both. The last time I made a white cake recipe using just the whites, I made soy-marinated egg yolks. The last time I made something with just yolks (I can't remember what at the moment), I froze the egg whites in ice cube trays and held onto them until I had enough to make an Angelfood cake. You could even do egg fried rice with just egg whites. ;)
nice reaction video as always Chef, thanks for the additional ideas you give when watching
I appreciate that!
I’ve made this with chicken before for people who can’t eat pork. I marinated it in garlic, sage and rosemary normally on the guanciale and diced it into bite sized pieces- it was really nice 👍
James, Liz, Uncle Roger and Vincenzo in one Video? Must See Video!
Hope you recovered from that horrible Cooks last week James? 😂😂
haha yes I have! :)
If anything, you said "fuyoh" @ the perfect moment. That's how you say it & a perfect example of "when" you say it. Good on you, James! 🤘
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Love your videos as always, I'll be attempting to make chocolate fudge for the first time, wish me luck and I hope I don’t burn my house down 😂😅
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You three guys are always a sight to behold!
I usually only use the yolk for carbonara but it has also been a long time... should do some again soon!
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your reaction at 8:26 was so funny
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Vincenzo also thought that maybe Uncle Roger had some help from Auntie Liz, and that there were not enough shots of him doing the cooking.
Here's a thought: what if you were checking out a restaurant as a Michelin inspector? The food is divine, the place is squeaky clean, and the service is excellent, except everyone on the staff - from the chef de cuisine to the servers - all displayed Uncle Roger and Auntie Liz's sense of humor.
Don't worry guys, these eggs are usually not fertilized. Which means they are chicken periods rather than chicken babies. 😁👌
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8:24 that look on your face was the funniest thing I saw all day. 😂😂😂😂😂 love your videos
Thank you!
As carbonara goes, I have to agree the msg was a bit much, but it would be a great substitute for salt when boiling the pasta as you can use less. I prefer to use one whole egg to two yolks for mine and use smoked pork belly in place of guaciale because it’s easier for me to get it. Otherwise I’d say Uncle Roger didn’t do too bad at all, but I think you’re right about him getting a little help along the way.
@8:25, 😒Chef James' expression was giving me LIFE!!!! LOL!!!!! 🤣😅😆😂🤣😂😄😆😅
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Oh this one was a LOT with the jokes and innuendos😅 the Carbonara looked good tho!
yeah it was haha
Great video James. I love how you are calm and respectful, but at the same time critical and professional. BTW, I use the whole of the egg for pasta -- I rarely find a use for whites, and I hate to throw food away.
Thank you so much!
I love how severely unimpressed James is with dirty jokes lol
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7:33 you got the point about pasta, you NEED to have one that stick to the sauce compared to the cheap version. In the past I used to buy the cheaper ones like ex. Barilla but the sauce never sticks, I moved to a more artisan version or a better quality of pasta like De Cecco, Molisana.
That was a great review video James. I must say the look on your face when Uncle Roger put MSG into the Carbonara was absolutely priceless. It had me in stitches. You looked genuinely mortified. None of Uncle Rogers videos are family friendly really.
Glad you enjoyed it!
Using a torch? Does the food not taste like what Butane gas smell like???
I remember I tried it for fun when younger and the stuff I tried on tasted awful.
Or there are different gas in kitchen vs utility torches?
You might have held the torch too close to the food. You need enough space between the torch nozzle and the food so that all the fuel burns before it reaches the food.
I haven never had anything smell like Butane gas before
The funny thing is that Vincenzo has repeatedly stated that he likes Jamie Oliver and disagrees with Uncle Roger in this aspect, but he doesn't seem to like Gordon Ramsay because of the peas Carbonara desaster, while Uncle Roger seems to be sympathetic towards Ramsay. Are these forming frontlines? Is this a culinary battle royale? Which side are you on? 🤔
I used to work with Ramsay chefs so I'm used to his style of cooking not Jamie's.
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@@ChefJamesMakinsonFWIW, I've watched a lot of TV chefs like Jamie Oliver, Rachel Ray, etc.... Most of their offerings are, as Uncle Roger points out, heresy!
I look at it a bit differently. I would expect if you're a chef on TV, you'd have the decency to do a bit of research on how the dish is made before you make it on camera and make a mockery of the dish.
Before I made pho, I went to the interwebs and found a few recipes. I read through them all, took notes on the ingredients and techniques. I then went out and got the stuff I needed. It turned out very well.
Adding peas isn’t a crime just not traditional and Vincenzo looks for traditional
@@ChefJamesMakinson When Jamie was 'discovered' by tv, he was working in an italian restaurant; so he legitimately has some knowledge of the cuisine, hence why Vincenzo isn't finding so much fault with his cooking. He ruins every other cuisine though. Ramsay is a professionally trained chef, and while not perfect in every regard, he has demonstrated a genuine wealth of knowledge as well as curiosity and ability to learn more and refine his techniques in cuisines he is less familiar with.
I cringed quite a bit when he put MSG into the spaghetti water...
The reason why you put salt into pasta water isn't to make the pasta salty... The reason is to stop the pasta flavor from going from the pasta to the water through osmosis. You put salt in the water so that it's "osmotically" balanced... MSG doesn't have this same chemical effect (which is why it's healthier than salt when used as a seasoning. but salt is often also used for its chemical properties, which MSG can't replace)
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my dad when i tell a joke he doesn't like 8:25
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Love Aunty Chef Liz, so fun, funny and her laughter is cute! Witty. Love her.
de cecco is a good alternative to the yellow pasta, not too much more expensive than barilla (for the US anyway).
Chef James's face of disappointment at 8:25 is the money shot hahaha😂😂😂
it's a very common misconception that MSG is "salty".
you have 5 taste receptors on your tongue: sweet, sour, bitter, salty, and savory (msg / umami). Equating msg to "salty" is like saying sour and bitter are the same.
edit: though to be fair, msg enhances the saltiness of a dish, so it is easy to conflate the two
I heard you strain the yolk from the white using your hands and fingers. That way you don’t get the eggshell cutting the yolk open and less chance of shell getting in there.
I don't know if it's just me but it seems like Uncle Roger was flirting a little with Auntie Liz here. I can totally relate with you every time Uncle Roger made those dirty jokes especially the last one when you made a face. That reaction of yours was a winner. Honestly, I was watching on your face expressions more than the video itself
With carbonara it's ok that the spaghetti was a bit undercooked and stiff, little trick my mom taught me with certain thick or creamy coatings/sauces is that it will keep the steam inside better and it will finish cooking. If you cook it perfectly but coat it with a thick cream, by the time you go to eat it. It will be a bit more cooked and mushier.
In my opinion, we need Chef James, Uncle Roger and Vincenzosplate to an onsite cooking class of each others dishes or something. This way, you get talent and expertise from one another that you can share. :)
That would be fun!
Love your content chef James! 🤍
Thanks so much!
Chef james looks so done with uncle roger dirty jokes I’m dying 🤣🤣🤣
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So funny I actually met Vincenzo on a plane back from Tokyo to Sydney a few years ago. He was seated next to me in the exit row but he was so tall he had to move (he was up against the wall)
Very nice guy
Nice seeing some video from Chef Jeanne Pierre's channel.
1:26 You learned "FUIYOH~!" Nice!
You want to look for Bronze cut pasta. It’s actually starting to get wayyy easier to find too. Even Meijer and Walmart have brands that are bronze cut now.
I always love the Uncle Roger & Auntie Liz videos... the 2 of them break me every time xD
I use 1 whole egg and 2 egg yolk. I also use pancetta because guanchale is hard to find and very salty.
8:25 I died laughing after watching your reaction 😅😂😂😂😂😂
always great to see chef james try to keep a straight face when reacting to uncle roger.
A really great video❤️
Thank you!
My three favorite food channels, Chef James, Enzo & tío Rogelio plus I love Auntie Liz, she´s so chill for a pro Chef! I bet being in an uncle Roger video is a very nice break from the daily kitchen stress!
Austin Powers was unavoidable in the 2000´s of course we´ve seen it, yeah baby yeah!!!
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Try Polish carbonara. Due to the fact that you can get neither Italian pasta, nor guanciale, nor pecorino etc., so Polish carbonaraski uses dried strips of donkey skin as a soaghetti substitute, white sugar, chopped donkey ear instead of guanciale, milk instead if cream, stinky fermented weasel’s-milk cheese, coal dust, plum jam and vodka-whipped cream. Enjoy!
You’d think a video ft. Uncle Roger would be safe for work. Nope!!!!! 😂😂😂Lol 🤣🤣🤣🤣💀
Finally a true chef. You don't need msg if your dish has flavors. If you need to msg then your dish isn't good. You need to start over.
Two videos in a week?? Chef is on fire!! And this reaction was unhinged 😂😂
haha I just recorded 3 video this week too now I have to edit them 😂
5:20 "BUSY service" That was a good one ^^
"Don't steal Uncle Roger' catch phrase". It's extra funny because of the cookbook incident.
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