I tested UNCLE ROGER Spice Tolerance and this happened! ft.
ฝัง
- เผยแพร่เมื่อ 3 มี.ค. 2023
- Today we put @mrnigelng aka Uncle Roger spice tolerance to the test. He talks a lot but can he handle the spiciest steak in the world? Well let's find out together.
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#funny #food #comedy - บันเทิง
Hungry for egg fried rice with steak now. Haiyaaa guga why so weak 😂
I just mentally read "why so weak" with Uncle Rogers voice, hahaha. Impossible not to.
Spice you taste it twice 🤣🤣🤣
From data science to comedian to chef.
I'm glad you guys keep working together. You're an entertaining duo
you whisk the egg wrongly ur supposed to fold quickly it not stir it circularly
I think it’s honestly really cool that Uncle Roger talks a lot of crap about people’s cooking, but when push comes to shove he can prove he knows what he’s talking about
he also does his homework before talking crap
i mean to be fair uncle roger character was personalified any asian uncle who could just commented over every stuff they wanna commented, but in uncle roger side was cooking, but as a the real person nigel, he sure does a lot of homework especially in cooking
@@mr.person1219 as a malaysian😂yep thats how uncles above 50s dress and act like
@@noir1971 fax brader😂😂😂😂
@@noir1971 better than having their bellies out, squatting and smoking a cig
I think like Roger said, the Chinese chili oil isn't something I by itself find spicy. It carries a lot of the fragrance and flavor from the chili, but not so much the spice. I didn't even think about that it's because Roger said it's due to it being dried. Because I've also just tried chopping fresh chilis into olive oil and letting it sit, and that can get quite spicy.
Very true , I make batches of chilli oil from time to time and fresh ones always pack a spicy punch !! I think it also depends on type of dry chilli used , there are some pretty spicy dry chilli versions out there that you can try to have the spicy dry chilli flavoured oil too
Yup, Chinese dried chili often more fragrance than spicy, if is Thai dried chili will be diff story (taste nice as well), if u manage to get the right one and depends on the amounts u use and how fresh they are, spiciness somewhere between 2,500 to 300,000 SHU.
Not gonna lie, I have ate it from the jar with a spoon.
Most of the capsacin is in the veins of the peppers, white pithy parts. Thats most likely when you use fresh peppers in the oil it gets hot.
3:30 You have got to love the ironic sprinkling of MSG in the style of Salt Bae.
Pwnd!
As the kids say, I think.
Not trying to be pedantic but we stopped saying that a while ago nice that you are trying to keep up with slang tho (:
MSG Bae
we said pwned like 14 years ago lol, our slang usually changes completely ever year or two
Guga is the only one who manages to make Uncle Roger more wholesome.
Thank you! I wasnt sure what the word was for this video, just so funny and entertaining and I respect the crap outa them afterwards for roasting each other. wholesome indeed
It's always a good video when Uncle Roger and uncle Guga collab :D
facts
It really is. They both get along so well.
Definitely
Took the words right off of my thumbs lol
weejio*
Right, I'm about ready for a full time Uncle Roger cooking show. He's clearly got the skills and story-telling ability. He could do different types of egg-fried rice every week 😎😁 Then bring on Uncle Guga and others like Auntie Esther, Auntie Hersha, Auntie Liz etc to guest feature every now and then! It would absolutely kill 🔥
i didn't know Guga had two channels. Anyway, always great to see Uncle Roger, and you two work so well together.
3 actually
Just seeing Angel trying not to laugh and ended up giggling like a schoolgirl was just great, he knew what was coming despite Guga's brave face in the presence of Roger!
What timestamp!!!!
@@TactfulWaggle 0 to 10 LOL
The thing I find hilarious is that as far as actually spicy chilli goes, chilli crisp is delicious but it isn't spicy.
I was excited too, until I saw the challenge would be made with chilli crisp. No wonder the fried rice was spicier.
ESPECIALLY IF U REMOVE IT LOL
that's what i was thinking! like it's not even that it's 'not spicy' in an 'oh it depends on your spice tolerance way', but it's literally not spicy at all. it's just all flavour
That stuff is Asian people's ketchup lol
@@amfriendly5365 i mean the oils soaked in with the sous vide, but I also find chili oil underwhelming. The seeds still gonna be the spiciest part and it got scraped off, lol. I haven't finished the video but I've been thinking where do I get this miracle spicy oil? I guess it's not that spicy?
I do like the idea of chili oil butter I might start doing that for ramen...
haha i laughed when Guga got scared of a little birds eye chili =D Where Thai uses 3-4 of them in Pad Kra Pao i usually spice it up to 4-5 sometimes 6, and thats added AFTER the chili paste, where i could use anything from 10-12 red ones with garlic or 6 red and 6 green ones together with garlic.
I like it spicy because it releases and enhances all the flavors of what you eat, and makes everything tastes better. I literarily put chili in everything i eat lol.
I also eat more spicy than alot of Thai people, but many Thai are at my level of spicyness, not all thais like it as spicy as i tho :)
Tried to test Uncle Roger, but got tested instead... What a legend
That's why don't mess with asian, their spice tolerant are higher than most country..
Fuiyoh.. 😹🔥
I’m genuinely impressed to see Nigel’s progress as a cook. That fried rice demo was fantastic 👊
No u isn’t and narp
Right? His technique looks so much better compared to his first cooking video at Mei Mei's
Nigel is nephew, this is uncle Roger
I like how he actually adopted what Liz did too, pork fat, less MSG, added white pepper. 👍
@@telanis9 hweoeheoebeooehhe
crazy how guga went from a small apartment kitchen making videos to now , which this super nice kitchen , he definitely worked his way up and deserves it.
Pretty sure that was the kitchen at he and N's workplace. The main reason N quit was because of a 2 hour commute to Guga's house and then the fans made up a bunch of drama
I don't think he moved at all. In the rare behind the scenes scenes, it looks like the same house he had 5 years ago.
@@YSFmemories yup, seems like Guga always do the things in the same house. Just a different room and set. I saw the previous video where Guga give a tour to his house.
@@jamescheddar4896 whos N?
@@pandorasactor7127 N word
Love watching this trio
Funny how Guga started with saying he can handle some spice and might handle it better than Uncle Roger.
Then proceeds to have a panic attack when he sees one measly cayenne pepper xD
can we just have a moment where guga asked. "Can you make us a side dish?" and uncle roger proceeds to do it. and makes fried rice a SIDE DISH.
I was thinking the same during the video
This comment deserves to be viral. Am waiting for an Uncle Roger reaction to this!!
@@ChenShaham ur gonna have to wait longer.
His momma would have slapped him 😂
Well maybe it's because the steak is the main focus of the video??
LOVING Uncle Roger becoming a common guest on Guga's channels!!
He makes us laugh so hard and had Angel dying of laughter a couple times lmao
Love this collaboration! So much love and flavors! ❤
Honestly I thought that Uncle Roger would flop on this egg fried 🍚 but he killed it with the technique for real! He’s not all talk CHILDREN ❤❤❤😂😂😂
3:49 "Haiyaaaah, Uncle Guga what you scared of? Three chili is it? Any less chili and Jamie Oliver gonna show up and say 'YEAYAH'." - Uncle Roger probably
I've been trying to explain to my family for years that chilli enhances flavour... it's a fine day indeed when you're validated by Uncle Roger.
theres a vast range of chili. Some enhance flavour, some burn ur soul out while open a hell gate by warping spacetime on everything it touches.
If the chilli s about flavour to enhance the dish it's good . If it's about heat it's not about enjoying the food flavour it's about I'm a bigger tuff cnut and don't know about food
@@bruceybrucey8297 this one hundred percent.
Once you have a dish spicy to the point of eyes and nose running you might as well add cardboard or old shoes because it is impossible to taste anything bar the burning spice.
Very true. People don't believe me either. Being into extremely spicy food nobody ever want to steal my portion.
@@shadesmarerik4112 it's even worse when you touch your eyes after handling chillis
Love guga been watching him for so long really unique show ❤
Someone clip uncle roger using a wok 😂 3:23
7:44 It was at that moment, Uncle Guga knew, he F**ked up haha!
As much as I love steak, and believe me I do, I think the tastiest looking thing in the video has got to be that egg fried rice. The shot right after it came out of the wok was just amazing.
I literally felt hungry right after i saw that.
I think he's missing the dark soy
@@annother3350 Soy sauce is actually not always put in authentic Chinese egg fried rice. From what I've read, in China, they often ask you if you want soy sauce version or not.
@@kindablue1959 Most Cantonese restaurants that are middle to high-end, never adds soy sauce. Real high-class authentic Cantonese fried rice, mixes a raw egg with cooked rice, added with egg floss, and other random shit depending on the restaurant. It's supposed to be super light, compared to lower-end places where it's super heavy.
Egg Fried Rice is a staple dish, easy to make, but complex in flavor, a real comfort dish!
ive followed both of you since the beginning and i love seeing this crossover happen. please do more! lol uncle roger gonna train gugas taste buds lmao
I like watching Guga and uncle Roger together they hilarious 😂
20 seconds in and I'm already praying for Guga... We Malaysians eat spice for a living, what were you thinking 😂😂😂😂😂
I'm American and from Florida where he is, and even I knew it was all over for Guga when he though chili crisp was spicy 🤦🏻♀️
I am Mexican and yeah, can confirm 💀
confirmed from Korea too
Good thing they had milk ready for him😂
If I'm not sweating or crying, it's not spicy enough! Then again, a friend of mine has a hard time with a pinch of garlic 🤣
2:14 I thought Guga will be roasted for that. When Jamie Oliver said that egg fried rice can be side dish, Uncle Roger questioned that
I mean, uncle Roger made the fried rice so good but so spicy that it became a bit like the main dish and he steak a side dish lol
3:44
“King of Egg Fried Rice”…😂
❤ love this video, definitely had me laughing and hungry
its really cool that uncle roger and gaga have become excellent friends. I love seeing their videos together. And I think Roger has been on Gugas videos more than others. Please keep making more!
Lady Gaga! Lol
Who's Gaga?
gago
The legendary duo together one more time. Such a treat. Thank you Guga and Uncle Roger.
omg did i see that correct, i had to rewind twice, but at 8:22 we can clearly see uncle Roger eat rice with a fork
When Guga does no research and doesn’t realize what the purpose of chilli crisp is… it’s not a spice enhancer, it’s just DELICIOUS… good fragrance and chilli flavors, my favorite thing to add to almost every dish
Yep. Chili crisp is not really spicy at all.
good as a topping.
Uncle Roger never misses with his roasting 🤣🤣🤣 dude is too funny fr
Guga needs to do a weekly spice day to train his spice levels XD
If I had one wish before I pass away in a few years would be to try one of your steaks damnnn they look soo good, that compound butter looked Delicious!! keep up the hard work!
I love guga's commentary
Damn Uncle Roger looks fresh af when he's cooking rice
Not fresh. One day old!
@@simonh2734 😂😂😂😂
It's the white powder
@@simonh2734 HAHHAHAHAHA that's gold👏👏😂
Been watching you from the beginning and just wanted to finally drop a comment. Congrats on the success of your channels! You sure came a long way from your "Picanha is the best steak" days! Wishing you all the best Guga!
Malaysian here. I was already worried for Uncle Guga when he said he was intimidated by that amount of chillies. While I just thought that amount was standard for a plate of nasi goreng.
i tought the same, that is a normal amount, i think uncle roger went easy on guga
@@tranzitosu4478 @joey070893, I believe those chilies are only serves as decoration for a 3 person size nasi goreng
I’m drooling. 😋😘. Thank you for sharing your expertise
Poor Guga, he really can't handle spicy at all. The food looks amazing and I wonder what future experiments the wok stove will get used in lol.
I can’t either. No shame in that! It plays havoc with my digestion, so it’s just not worth it.
To be fair to Guga, uncle roger used chilli padi in his fried rice which is a legitimately spicy type of chilli, and guga actually took a spoonful with a piece.
@@KoishiChan92and it's still not spicy. Even if Roger used 10 times of that amount is still not spicy. If you want to see what's spicy, watch Paul Rivery, fried rice with 2000 pieces of orange cili padi, now that's spicy.
I love these collaborations, I think you guys make a great team, I like Guga and Uncle Roger without one another, but the combination is much better
I thoroughly enjoyed the video! Love how UR showed ur asses up spice-wise haha
Hello! Great video! Where did you find that blue seal for your sous vide so the steam doesn’t escape?
🤣🤣🤣 I literally saw Guga turn red. Next time, don't challenge uncle Roger hotness tolerance
It is true that they put MSG in Laoganma chili crisp so there’s extra umami. Also it is very true that chili crisp oil isn’t spicy at all (at least most commercial versions aren’t) because most of them are made out of dried chili which already tamed it’s spiciness. Uncle Roger is spot on.
the best collab video of guga and uncle roger
I just finished making my last batch of homemade hot sauce from my garden last year.
I fermented Carolina Reapers, garlic, and a few exotic tropical peppers for 6 months.
I cannot describe the flavor. It’s so deep and intense. It smacks you with serious heat, but the aftertaste is the best I’ve ever had in a hot sauce. I will taste it by itself and ensure the pain just to get a taste.
I think I usually make good hot sauce, but this has seriously boosted my confidence to a new level. I wish I could share it with everyone, because I’m just so amped about it.
This sounds great. Can you give the recipe/process?
As usual the chemistry between these two is amazing. Out of all the collabs they've both done, this is the best so far.
Also i know uncle R talks crap all the time, but godamit that fried rice looks perfectly textbook as hell, i hope it tastes as good for uncle guga.
I'm asian, that's the kind of fried rice that you'll usually get from Chinese restaurants where the cook is an old uncle who've been doing it for 25 years. That wok hey, can't get it at home.
That shaky spoon @8:07 😂😂😂
I'm glad someone appreciates fried rice like I do. I am ashamed that it took me so long make it like Uncle Roger, but I'm also glad someone asked Uncle Roger to make a side dish. :)
chili crisp almost always has MSG in it ... often Sichuan pepper (prickly ash) as well. Awesome to lift flavours up a bit, only a small amount is needed.
Guga and Hiro with the wasabi test. THAT was hilarious. 🤣
HIRO!
YOU TRYNA KILL ME!
@@Judgement_Kazzy "HIRO! HUAAAAAAAAAA!"
S&B wasabi paste is really potent, tho.
Broke my heart seeing you scrape off that chili crisp. Everything looked delicious.
Same. Stuff is SO delicious. I would have at least charred the steak and then added back on top.
Me too. All the way over here in Western Australia, love that stuff and it’s expensive. Ive had used it to sprinkle back over.😂
I love this team up so much.🎉🎉
i think thats the best guga video i watched hahaha i laughted so hard, i really didnt imagine that guga was sensitive for hot flavors haha
Angel's face in 7:06 is PRICELESS. 😂
I absolutely LOVE the energy between you guys! Best duo since Batman and Robin!
Is this what we know term "fusion video cooking"?? I've been watching Guga for a while and it's been great content...but who knew? Who knew that so much utterly brilliant content could come from the fusion of Guga and Uncle Roger?
The whisk is the Salt Bae of cooking….Epic I almost died! 😂😂😂
Uncle Roger is right, when you get used with spicy, it will enhance your flavor. And you don't get enough spicy, you'll feel so plain
100% aggree, although as a regular chilli consumer I find that you have to get the balance right. If I consume say more than 4 birds's eye chillies in one sitting with my meal and get a sensation of my lips going numb, then wash it down with a couple of beers in the evening, I'm sure as hell gonna have a painful digestive experience in the morning :D.
@@Szcz00r Beer is really good to drink after eating spicy food. but the fastest way to neutralize the spiciness in your mouth is by drinking warm or hot water. don't forget to drink milk too sometimes later after you finish the food.
@@paryonoono5019 better warm, hot water might fix it faster but boy do it compress the burn in one go...
@@paryonoono5019 I don't mean it in that way to drink it immediately after, in order neutralize the burn. I mean that it doesn't mix well with a bigger amount of alcohol. For example if I drink 0,5 l of vodka and a couple of beers on a saturday night, while not eating any spicy food, I'll have no problems in the morning when nature calls. If I eat food spicy enough that I feel it being spicy, but not having a lasting effect it's also fine, but if I would do the same while eating food so hot that it burns for 10 - 15 minutes afterwards, my bowels tend to hurt, and I'll most likely have a diarrhea in the morning. Well at least that's how it is for me.
@@paryonoono5019 Huh? Water just spreads the spicy oils around your mouth and makes it worse. Hot water in fact tastes even hotter after spicy peppers. The point of beer and or milk is that they dissolve the surface oil and wash much of it away. But there's nothing you can do for the spice that has already penetrated into the cell walls of your tongue and mouth. Once the heat-nerve bells are rung, you can't un-ring them. Cold food makes it 'seem' less hot, but the heat comes back as soon as the cold thing is gone.
Here is actually an experience that I want to share. So my friend once tried to make a greece breakfast and he added Tomato Puri (squished Tomato). Now he didn't know what amount to use and just put an entire half of 1kg of Puri in that dish. Now Puri contains chilli in it. He made me taste that and in one bite my stomach started to burn like hell. I don't even know how he was saying that it is not that spicy. He ate all of it, finished. Then the day after we had to call a plumber so you get it 💀💀.
loved this episode, new subscriber thanks to Uncle Roger
Guga you seem like such a genuine person whos super fun to hang out with.
Love the videos your helping me become a better cook everyday thank you :)
I was waiting for a video with chili crisp. I use the Lao Gan Ma brand on my steaks all the time. As you can see in the video, it's not spicy at all. You could even add the chili crisp back onto the steak after the sear and it will still not be spicy. It just adds an incredibly savory taste that I can't describe. My little brother is probably even worse than Guga with spicy foods, and he eats it just fine (although he scrapes off the chili before eating it).
Guga you should open your own Steakhouse.
You would be welcoming your guests at the door saying “ Alright Everybody Here We’ve Got Our Beautiful Steaks!”
I don't doubt that the fried rice and steak went beautifully together. :3
Especially since they were cooked by two people who know their stuff and it really does make you hungry just looking at it, great job very interesting review.
Hi Guga , I adore that wok cooker where uncle Roger made the fried rice. What is it called ? Where can I find it ? It’s fantastic!
That fried rice looks legit! But expected with Uncle Rodger making it, and Steaks all look amazing as well also expected with Guga at the helm
I was expecting a bigger reaction from the chili crisp.
I made a batch of chui chow chili sauce years ago that looked similar. Garlic and Sichuan chili flakes cooked in hot oil with some soy sauce and a tiny bit sugar. Half the batch stayed in oil and half was mixed with tomato paste.
Almost a decade later, this stuff is so hot nothing grows on it. I use a teaspoon to season 4 quarts of chili.
Chili crisp is usually not very spicy. Of course if you're making something homemade then you can adjust all the ingredients to your preference, but in general the chili crisp you can buy outside of China (Laoganma and others like it) don't use very spicy peppers. Uncle Roger is correct that dried chilis are less spicy than fresh ones, and weak chilis are obviously less hot than strong ones.
Generally, the point of chili crisp isn't to burn your mouth off, it's to combine the flavors of the oil, the chilis and the toppings to create a great blended flavor. Chili oil tends to be more spicy (assuming you use hotter peppers) despite looking very similar to chili crisp on the surface: usually, at least in Sichuan cuisine, you end up using much stronger chili peppers to make chili oil than you do for making chili crisp. Pixian Doubanjiang (fermented broadbean paste) is also much, much spicier than any chili crisp I've ever tried, and is basically the soul of Sichuan cuisine. Basically every authentic Sichuan dish will have at least some Doubanjiang in it, and frankly the stuff is so delicious that you can get good results just using it as a topping for plain rice.
I am guessing that hugs with his low spice tolerance didn't realize that the Chili Crisps Brand were most likely not really that spicy also the fact that they didn't smell spicy should be a dead give a way cause you can tell if a spicy thing is "Spicy"
Uncle Roger has been practicing his tossing at every spare moment. Those steaks look wonderful although I'm surprised that the 2 weren't that spicy.
I don't know what software you guys use but that, hell of a colour grading.
I do have to agree, working your way up with spicy food, when you get to the hotter than "crushed red pepper flakes" from the normal store to things like Jalepeno and habenero, you get a much wider and just overall tasty range of new flavors! May take a while to develop that resistance, everyone is different, but it brings a whole new game to the table once you do!
I always know that Guga, Uncle Roger, and Angel will make a great video. TY
This earned a subscription, yes sir!
That 70s show!!!! I miss so much TV shows like that!!!! Brought a smile to my face!!
Damnnnn, that does look good Unlce Roger timleine 3:35 (Oh my Panda)
We need more uncle Roger & guga collabs!!! 🙏🏽
7:06 lhas the third person laughed from deep of heart
NGL that slap got me! I nearly choked on my food! 😂😂😂
Love the experiments, always. Also happy to see a shift from plastic to paper for the butter.
Guga! You should do a livestream AMA that we can ask you questions about cooking steaks and your side dishes!!
Great and very fun video!
What a festival to the sight!! Everything looked so good!!!!!!!!!!
He may not have a high spice tolerance, but maybe after enough experiments, Guga can pull a Sean Evans and get really good at hiding the pain.
Uncle Roger with the cooking skills, just wow.
uncle guga voice is so soothing when
listening to it with headsets
one thing that rlly kinda fs you over about chilli oils and crisps is that it smells rlly good but the crisps are hard and not crunchy so its uncomfortable to eat but then the oil barely has any of that fragrant taste, only the fragrant smell and its barely spicy. so basically all the good tasting bits is in the hard, unedible bits.
Totally agree, I thought the 'crisp' was supposed to be enjoyably light & crispy, that's how it is promoted, but it's usually just hard and gets stuck in your teeth.
NEVER STOP THIS DUO
I can't be alone here when I think a buddy cop film starring Guga and Uncle Roger would be awesome.
Need to make a habanero steak experiment. Fresh diced habaneros in the pan with one, one with them in the sous vid with the steak and, then the control.
I'm hugely sensitive to capsaicin (I love horseradish, ginger, wasabi, black pepper etc I have no problems with heat, just with chilli-heat) but have discovered that I can perfectly tolerate roasted chilli paste (great ingredient). This leads me to believe that high temperature cooking such as grilling or roasting somehow denatures the capsaicin and so takes out the heat but leaves the flavour. It seems that has happened here too, which is interesting.
The product used is just not spicy at all, it's roasted already and used as a flavour enhancer, the meat cooking didn't make a difference. Just no research into the product chosen.
Omg the kelso ch-ch- burn on salt bae was so funny 🤣🤣🤣
Honestly I think I could watch Guga and nigelng for hours.
7:59 when Guga looks around for the milk...😂
Chili crisp really isn't that spicy, but it is very flavorful. ETA: Honestly I find that it's not great cooking with it, but A+ used as a condiment/finishing item.
Yep and that's exactly how it's used in china. In cooking its generally fresh chili
ETA?
@@jjryan1352 Edited To Add
what is ETA in your words there? and Chili crisp is regularly used as a condiment. we cook with fresh chilli. lol.