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Pro Chef Reacts.. To Uncle Roger The Most IMPRESSIVE FRIED RICE!
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- เผยแพร่เมื่อ 18 พ.ย. 2023
- Join me on a culinary journey as Uncle Roger and I react to the most IMPRESSIVE FRIED RICE ever created! Is this better than Chef Wang Gang's Fried Rice? • Pro Chef Reacts.. To C...
The WORST Cooks in America! • Pro Chef Reacts.. To t...
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#uncleroger #friedrice #ProChefReacts #culinarymagic
Is this Better than Chef Wang Gang's Fried Rice? th-cam.com/video/vebiFBwwsQA/w-d-xo.html
Is this bettter than Italian fried rice?: th-cam.com/video/pDoc0vu3nCc/w-d-xo.html
Nah !!! Chef Wang was just amazing and no unnecessary steps .
Personally they soup was not required but if you want to charge extra then obviously he had to show off a little
nigel is a comedian
Thank you for reacting to it^^
actually according to the original video, the guy who ate this was impressed at the end. even when you have to pay 268 rmb for a large fried rice. And TBH, that rice still look pretty wet, the cook did whack in two big bowl of chicken stock. So the texture will be very different from Wang Gang's fried rice, this one will be more moist and umami came from the ingredients instead of wok he and the stir fry. the experience will definitely be different.
We need to start a petition to make uncle roger react to chef james
Like seriously we need to make this guy achieve the uncle title
He just hearted my comment on his new video!! DM him on TH-cam and Instagram! :)
@@ChefJamesMakinson Love the coin part that you brought up as i am a collector of them and the paper bills. One of my British coins is a 1920 Large Penny that is the size of our (US) 50 cent piece, might be a bit bigger than that.
What we really need is to start a petition to make "Reaction videos" ON "reaction videos" illegal. Come on be creative... Stop recycling the same concept a step above !...
I don't hate... But this needs to stop !
I agree!
congrats chef, pretty sure you will get the Uncle tittle soon🧑🍳 @@ChefJamesMakinson
That mini-hotdog story is HILARIOUS James 😂 As a chef myself I can understand your dad's rage, but I also think its pretty damn funny! 😂
Haha I think it was a cooks mistake as I was still very little
@@ChefJamesMakinson 😆😆😆
I was trying to figure out what the story was.
1. got the dogs and they said "We don't want them now."
2. "Miss 'Karen' won't eat that brand."
In college they had a 15 cent wing special at our dorm's fast food place. We ordered 50 of them from our friends.
They were sooooo pissed.
Someone reacting to someone reacting to someone (free content glitch)
The spots on the wall behind Uncle Roger are I am willing to bet drywall anchors for hanging a shelf or other decorations as they are too uniform in shape and spacing to be just random food splatters.
maybe, I have done a lot of house work and painting is one of my least favorite things haha
They looked to me like they were plugged holes where once something was screwed in. Unsightly, yeah, and easily covered up, but no biggie.
Drywall anchors are so that you can put in screws for anchoring shelves or frames, etc. It's so that your walls don't get destroyed by just putting in some screws. The anchors are like mini protectors for drywall and add extra stability so your shelf doesn't fall in the middle of the night from sagging..
It looks like holes from a tv mount to me.
Said it before me! Lol. Drywall anchors not splatter marks! Just finished doing work at my Moms! Lol
Uncle Roger spiced up the English subs of that chef😂 The chef was actually super polite and formal
Good to know!
Definitely. I can understand Mandarin and the chef is definitely not talking shit hahaha
Thanks for the info! The "bro" he 'said' did surprise me 😄
Basically he didn't need MSG, because the umami from the chicken broth adds all the umami it needs, and the technique is just amazing.
5:44 Chef James declared himself as *uncle*?
Love the confidence! I bet uncle Roger would let it slide this once.
😎🤣 haha
Bro that Leo DiCaprio comment you made was crazy😂😂
😂
"Imagine a country making a law about food"
Me a french : yeah how weird *cough* *cough*
😅 German here, coughing even louder.
🤣 hahaha
🤣
The broth is fully reinforced by the entire set of ingredients, the egg is au natural,
and then the broth was fully infused into the rice without damaging it.
What a recipe, no wonder it was given a place in official Chinese legacy. It's going on the bucketlist.
I'm sure I had a lot of flavor!
Definitely agree. In a general sense, I’ve never been all that big on fried rice, and prefer noodle dishes since I’m in the US and usually stuck with take out places so it tastes a bit bland, but I’d definitely try something like this! As mentioned though, finding an authentic Chinese restaurant isn’t so easy. Even when I was living in Japan and I went to Yokohama China Town, the foods were good there, but it still had sort of a Japanese taste to me. Not sure if it was due to the ingredients available or what. The same is true for here in the US.
@@ssjup81 restaurants will have to change the taste a bit to cater to the intended audience no matter what, so even the most high-end Italian restaurant in America will not exactly taste authentic to native Italian food, and that's not to mention even native palate can change with time passing, so if you want fully authentic experience it's actually a bigger hunt than you might initially think
Both chefs have tremendous technique and tons of experience. Remember though that these are different fried rice recipes. We are not strictly speaking comparing like-for-like. Chef Wang Gang's is definitely simpler and creates a more elegant plate of food, but this guy's technique with the broth and his obvious skill of determining the precise amount of heat are impressive. I would demolish both dishes in minutes. They both look utterly delicious. If I had to pick one, I would go for Chef Wang Gang. But its not an easy choice.
agreed!
I'd like to hear more stories of Chef James and his dad while growing up. I don't remember if it was mentioned that his dad was a chef, too. Little James knew how to get room service at a young age.
Agreed! We need more James stories ❤
I will try to add some more stories in!
all the dried ingredients like scallop, shrimp, and ham (those ham are as salty as guanchale) are already umami bomb and it is fine to not put extra msg so the fried rice so we can taste all the distinct flavor contrasting the slightly plain rice. Never seen dripping soup into fried rice before and it probably needs very high skill. The high heat from the wok will immediately evaporate the water so it won't be soggy.
mushroom, also, has natural umami. For more expensive soy sauce they often add shiitake mushrooms.
That story about the hotdogs is mental on 2 levels. 1. I honestly can’t believe you’d do anything that naughty. You seemed like a good lad! 2. How did your dad not kill you there and then?! As for childhood stories, I remember one which happened at school. Long story short, I was chatting to a girl at school (we just sat next to each other in class by chance, didn’t really know her) and she asked me why I was feeling so down. I mentioned that I was getting hassle from this other lad. Rumour has it she walked up to that lad in Maths class and IN FRONT OF THE WHOLE CLASS threatened to cut his balls off if he gave me any more hassle! 😂
I was a baby and my mom was in the bathroom I think at the time when I made the call haha good question haha he did have a temper! 😂🤣
This recipe is SUPER interesting with how it has to adhere to a set of standards, how it goes against normal fried rice by introducing a lot of liquid, and how it ultimately ends up. I gotta try eating it some day.
Someone should let Uncle Roger know that the Western world does have similar rules on certain foods. Italy has super strict regulations on how to make Neapolitan pizza. And it's not even limited to just the ingredients, but also the size, how you prepare the ingredients, and even what type of oven to use.
Yeah, that's why Vincenzo is mad about people messing up Italian foods 😂🤣
This is why more countries with a diverse set of cultures and cuisines should regulate their traditional foods just like Italy, China, France, etc. I hope Indonesia could step up their game on regulating traditional foods too, so that things like Jamie Oliver's Gado-gado wouldn't happen too often 😂🤣😂🤣
Well regulating traditional food is one thing, the problems are a) yangzhou city tried to regulate it when it is originated from Guangdong,b) the "standard" yangzhou fried rice is different from what is common in the households (sea cucumber and dried scallops are quite expensive and not a must if just cooking at home, quite common to add some kind of veggies like celery in fried rice too) , c) fried rice is "anything in the fridge" type of cooking, everybody cooks it slightly differently anyways
@@huihungtat9194 why do you think Yangzhou fried rice is from Guangdong?
@@stephenbachmann1171 I actually saw it on Wikipedia and it seems what you claimed is one version of the story. Another claim is Yangzhou fried rice was invented by Caigenxiang restaurant in Yangzhou about 100 years ago.
as if anyone outside of Italy gives a shit about how they want pizza to be cooked. If you try to regulate a dish, all you will get is a handful of people bitching about it in the internet and everyone else ignoring the regulations. You simply can't impose rules on recipes. @@alfianfahmi5430
Hahaha! I ordered them for you😂Dad got over it though and laughed.
😂
I was really impressed by this chef! I love when you see someone do something unconventional but it’s that thing of the method to the madness which something I relate to as a graphic designer because I’m constantly doing weird things and people think it’s strange but it always works out in the end
it was different but it is good to see new ideas and techniques!
Putting the soup into the rice has to be really hard to get right. Years of practice, and what skill! I am impressed. Also, did you see Uncle Roger with Cowboy Kent? It is a hoot and a half!
I did and he hearted my comment!
Chef James carefully explaining Uncle Roger's jokes in a matter-of-fact way just kinda makes it all the more amusing.
I like how both of you were Flabbergasted when he put the broth in LOL
🤣 it was something different!
finally! been waiting for that video. Thanks James as always for your work.
Hope you enjoyed it!!!
👍👍@@ChefJamesMakinson
@@ChefJamesMakinsontoo much 😊
Fun Story which is very similar to the story you shared- I am from India and this happened when I was 6 years old. It was the festive occassion of Ganesh Puja where sweets are offered to the deity and you are not supposed to touch them till the prayer is done. I just saw my mom go get ready for the prayer and thinking it was my lucky day, I just devoured all the sweets that were offered to the deity. You have no idea the kind of whooping I got from my mom that day.
Also would be really great to see you collaborating with uncle roger or make uncle roger react to any of your cooking videos. That would be really really fun to watch.
🤣🤣🤣 hahaha that is funny! I would love to collab with him!
@@ChefJamesMakinson that would be fun. Also just wanted to check if you have watched any of iron chef susur lee's videos where he turns fast food into gourmet dishes. I feel that your reaction to it would be a knowledge fest for us
It's incredible watching chefs like this who use unique techniques and have such amazing skills. If I ever tried to make fries rice half of it would end up on the stove and ground lol. As always, love watching you react to Uncle Roger's video!
The burner is producing a lot of BTU's, so the wok is ripping hot, so by adding the soup slowly, and tossing the rice around there's instant evaporation of the stock so the rice doesn't turn into risotto.
Saw the original and was waiting for it to be reacted to by you and by Chef Brian too!! Love both your reactions to Uncle Roger. But love your perspectives and reactions just as much 👌🏼Experiences and background so fascinating 😊
Awesome! Thank you!
I watched the original video and noticed something funny when he said punch the button because the thumbs up button started flashing. Chef Jamie maybe this is a new feature on TH-cam.
😂
As a toddler, apparently I got into a cupboard where chocolate chip cookies were. Well my parents were freaking out cause they couldn't find me. So they yelled out to me and all they would hear is hehehe. So anyways they found me in a cupboard eating the cookies and chocolate covered head to toe. Lol my parents bring it up every so often lol
🤣
It's a breath of fresh air to see techniques this advanced for what seems like a common simple dish. But I'd probably guess you need that searing heat from the wok station to be able to let the drips of broth evaporate and not accumulate moisture when cooking. And you need tons of forearm strength to be able to toss non stop for minutes. :p
agreed!
As you work with a wok, you are essentially training your wrist, arm and shoulder. Given that the soup thing requires a great deal of skill, which comes with time and experience, you can probably develop enough strength just by practicing. You definitely need the heat of a proper wok, though I suspect you can do this with a home burner if you add the liquid in smaller batches. Once again, you'd figure out the minutiae of the technique through practice.
Watching this video made me hungry. It's one of my favourite dishes in Chinese cuisine. Great review, James, spot on! Have a wonderful rest of your weekend and keep up the great work, mate!
Thank you so much Frank!! Have a great rest of the weekend as well!
That chef has crazy skill. I can see needing two people to toss the rice and pour the soup at the same time.
That was damn cool. It's always fun to learn something new, like that adding broth technique.
Love the reviews, cant wait to see your cooking videos whenever you're ready 🙏
A funny story about pea soup. I didn't care for peas, growing up. Most of my siblings didn't either. So my mom called it Cream of Ham soup and we all loved it! I think i was around 10 or 11 before I realized what it was. My kids were far more savvy and never were fooled at all when i tried the trick, but it didn't matter because they love most vegetables, including my pea soup. My secret is that I add about a tablespoon of bacon grease.
1:30 Paper plates are what you need when making something that has so many components.
Forget those glass chef dishes that need to be washed, When I make my fried rice I use 2 paper plates, section off my onion, garlic, protein, eggs, herbs and just throw them out when I'm done. Plus you can cut the ingredients on them.
Then I only gotta wash the wok and rice spoon.
That was one heck of a childhood story... 🤣🤣🤣
Haha yeah 🤣
Just curious, did you send for that order assuming it would never be accepted? 😅
I’m afraid uncle Roger still hasn’t cleaned up the spots in the background, they were still visible in his video from a week ago.
Looks like a couple of old rawlplugs. He must be renovating.
Uncle Roger's "fuyioh" is so genuine when the chef started saying foreign yangzhou fried rice sucks 😅
It's not food related, but a funny story about my brother from when we were kids. There was a big oak tree across the street sitting on a sort of concrete pedestal/raised bed type thing, which naturally had squirrels living in it. One day a young squirrel got down from it and couldn't get back up the concrete. My brother had the great idea to try and catch the squirrel. It took him ten seconds to catch the squirrel, two seconds to realize he didn't want it, and a full minute to get rid of it. That squirrel got him all over the legs, if he hadn't been wearing jeans he'd have had little squirrel bites all over. Fortunately he walked away with just some new holes in his jeans and a new healthy respect for wildlife.
what a story! 🤣
5:31 those look like drywall anchors to me.
Probably where the last occupant had their internet provider modem attached to the wall.
I love how you're manifesting that egg fried rice video when you get all those subscribers! But I have a feeling you will achieve a lot more on the way! ❤
Thank you so much!! I hope so too! :)
I like the way he incorporates the eggs, each grain of rice has eggs on it...looks pretty nice
agreed!
I watched Uncle Roger's original video then immediately came to watch this. The Chef's work is mesmerising, such skill
Didn’t expect this video to come out so soon. I now challenge you to make egg fried rice.
hahaha at 500k!
If you run out of sugar you could use a pinch of salt as replacement. It fools your taste buds and kinda works
That hot dog story is epic. I have a 7 year old and I can imagine the sheer exasperation your dad felt lol. Kids have a way of doing that. Not me though, i was always perfect lol 😉
Lucky for our Vietnamese because in Southern Vietnam there are many Cantonese living here, so I can easily get some authentic Chinese food especially baozi, dumpling or fried rice, their taste really blow my mind
Jamie Oliver has been tagged more times for his fried rice than some of his good recipes by uncle Roger and James
sadly yes but Jamie still has a good heart :)
@@ChefJamesMakinson yep 👍😁. I was initially very furious after coming across his butter chicken recipe due to high video views and thought it was very good. I lost my mind with Chilli jam. Just sticking with Indian chef video for Indian recipes. BTW, your butter chicken and pizza using chef Ranveer was pretty good 👍
watching this video made me unnecessarily hungry 😂😂 entertaining like always ❤️
Glad you enjoyed!
The timing is impeccable I been binging this channel.
I'm glad to hear that!! 😊
All the essence of the ingredients are released into the soup, which is the traditional Chinese method, the chef does not pour the entire soup directly into the rice but pours it slowly while he stirs the rice in the pan to avoid the rice grains from sticking as well as the soup water absorbing evenly onto each grain of rice and the water in the soup will evaporate quickly, leaving only the essence, ensuring the separateness of each grain of rice.
There is an Asian dish (Vietnamese or Chinese?) that my mom makes in the rice cooker. It's not fried rice, but she adds small/diced cubes of bamboo shoots, shitake mushrooms, chicken, and small slivers of ginger. Instead of using water to cook the rice and ingredients, she uses chicken broth.
The usage of chicken broth and all the added ingredients really do make a difference in terms of how each rice grain tastes. It's absolutely delicious.
That's most definitely one of many variation hainanese steamed chicken rice recipe. My mom used to make the rice with the exact same ingredients above as well. Its just so tasty that you can just eat the rice without any other side dishes.
Wow so impressive!!! I’d have rice all over my kitchen 😂!
Same. And the soup also. And I'm a bloody chef 😂.
🤣
😂
I saw tossing & adding soup technique one time on a business trip. Not a fancy restaurant but a long window gave a view of the kitchen from my table. It really takes experience I think to judge the heat, tossing and speed of adding the liquid. Restaurant was recommended by Chinese employee of my hotel.
the way i started rubbing my stomach and patting my head and came to an realization how hard that skill was lol! looking forward to your next video
4:00 in Australia, our "ANZAC" biscuits are very popular, but they are very strict with ingredients. You can't call them ANZAC Biscuits unless you use the official ingredients. ANZAC is also the acronym for the Australian and New Zealand Army Corps, so we tend to respect that a little more than usual.
I literally just finished eating egg fried rice right before I started watching this video but now I'm hungry for more 🤤
That question about funny stories reminded me that when I was a toddler, I was just tall enough to grab the baby formula powder from the counter and knocked it down to do finger painting in the powder.
One of my first vivid memories as a kid involves hot dogs. It was my third birthday party and my mom had cut up a bunch of hot dogs for me and my friends and gave us each a plate. Well, I finished mine fairly quickly, and like the spoiled little brat that I was I decided to just take the rest of one of my friend’s remaining hot dogs. When he noticed, he started crying and I still have photo of that exact moment to this day (me stuffing my face with my friend in tears), it’s one of my favorite pictures.
(Don’t worry, my mother gave him another plate)
As a child, I didn't know the difference between microwave safe plastic bowls and normal bowls and I tried to make instant noodles for my mom who broke her leg, in a microwave bowl. Halfway through the cooking process the bowl just melted over the stove and I freaked out hard 😂luckily my grandmother was there to comfort me6
🤣
Your heart was in the right place. I’m sure your Mom felt so loved 🥰
Thank you 😊I am sure she did. But we are Indian so she is still pretty pissed off even after twenty years 😂
I am curious regarding the 200 mini hot dog episode, and especially the aftermath. Do tell! Happy that Uncle Roger was impressed, and you would like to collaborate with him, a match made in heaven!
the legal thing with the fried rice actually does happen in Western countries but it usually involves alcoholic drinks ie. Champagne and Scotch having to be produced in the region they're named after.
When I was young, we bought a rice dispenser. me and my cousin were having fun pressing the button to dispense rice. We got an idea to cover the floor with rice. so we keep on pressing the rice dispenser and covering the floor with rice. needless to say, when my mom saw it, we got scolded and spanked. 🤣🤣🤣
1 pound sterling actual weighed 1lb in weight. Back when people understood the value of real money.
We make pea soup in Finland and Sweden and it is made with dried peas. The color is not very nice but the taste is amazing. We also add bacon, ham or any other cooked pork in it and eat it with good mustard and raw onions.
The potwasher where I work is one of our favourite people we pray for his health daily😊
Chef James, I’ve come to submit my assignment:
So I dug around a little on the Chinese blogs, back when Uncle Roger posted the video. This gonna be a long one, the TLDR (summary) is at the bottom of the page.
Preface:
As you might’ve guessed, this is not the basic standard Yangzhou fried rice recipe. Chef Xia’s version (especially the soup pouring thing), is the elevated interpretation of it.
What is going on in the pan:
Chef Xia extracts the flavor out of the ingredients with water, so he can distribute the flavor more evenly throughout the whole rice. The slowly-poured broth is sizzled instantly (due to the heat of the jet-burner stove and the thinness of a wok), leaving only the small reduction of the flavorful broth, to be absorbed by the rice.
Technically, yes. You can do it this way, but the difficulty curve would skyrocket so astronomically high, to the point that the slightest mistake would derail the entire dish. Might as well do a heart surgery in a kitchen.
How to make it simpler:
To achieve similar flavor profile to his style of Yangzhou fried rice, you’ve got to go through several processes. First, make a broth out of the main proteins. Then use the broth to cook your rice in (kinda like making Hainanese chicken rice). Next, take out the broth-cooked rice, spread it on a flat surface to let out the let out the excess steam. Once it reach the room tempt, cold-dry it overnight in the fridge. Only then, the rice is ready for a fried rice. Doing it his way, albeit difficult, achieved all of this in a fraction of the time.
The why:
So why’s he doing it this way? Well, because he CAN. The chef is a bit of a maverick whom are very respected, even amongst those specialized in making Yangzhou fried rice. I mean, if you want it to be served tableside, the more flair and party tricks, the better… right? One can say that he have both the style and substance.
Closing remarks:
Not every professional chefs in a professional Chinese kitchen could pull this off flawlessly, let alone in a home setting. Chef Xia is like one of those unorthodox, but extremely skilled surgeon you often see in medical tv drama.
This is not a diss to Chef Xia. Just a reminder that this method is something only someone of his caliber can pull off. You can deem this style of the making Yangzhou fried rice, to be his “specialty dish”. He’s the exception, not the norm. Unless you’re planning on dedicating 20 years of your life into perfecting the art of yangzhou-style fried rice, just give up on doing it his way.
The standardization itself is pretty basic and has some merit into it, though. Yangzhou fried rice IS a luxury dish. Most people would just copout on the more expensive ingredients and difficult techniques, turning it into a standard egg fried rice. It’s kinda like making a Beef Wellington without the filet.
TLDR (summary):
- So China, specifically Yangzhou Quality Supervision Bureau, wants to treat Yangzhou fried rice like how the Italians treat Pizza Napoletana.
- It was met with mixed opinions by the netizens, with most being derision for not placing more importance on food safety standards instead.
- Chef Xia wants to show off his skills, and he nailed it.
Wow! that is very interesting! Thank you for the info and yes he definitely has some crazy skills!
@@ChefJamesMakinson Honestly, I personally prefer techniques with higher success rate, and can be done by everyone. A kitchen isn’t run by yourself afterall. If Chef Xia isn’t around, then that means his soup-pouring Yangzhou fried rice won’t be available at his restaurant. If I’m a customer, I’d be really disappointed if I’m told that I can’t have the fried rice, because he’s not around.
Also, as you may have noticed, Chinese culture has this um… “unique” tradition of exaggerated names, for the sake of dramatic flair. I mean, naming things “soup of the soul” speaks for itself about their naming sense.
I was waiting for this video
Thank you for the video
Hope you enjoyed it!
@@ChefJamesMakinson as a matter of fact I did
Another James react video, and it’s Uncle Roger, best Sunday ever. Keep them coming!!
Thank you! Will do! ;)
in the mid 80s my dad spent a year in bombay (mumbia now) helping set up a helicopter operation to the oil rigs. The staff was put up at a hotel for the entire time. my sister and i where at boarding school but school holidays flew to India to be with the parents. we ordered our favourite meal spaghetti bolognaise and the meat and sauce came out a pinkish color much to our surprise. so my sister and i actually went into the kitchen to teach the chef how to make the bolognaise sauce properly...at the age of 13 and 12 lol. Thinking back on it I wondered why the chef didn't throw us out, two pretentious english teenagers telling him how to cook, but somehow we ended up friends and he would let us watch him making the bread on the sides of oven when it was quiet.
what a story!
chef james getting all ocd abt uncle rogers wall is soo hilarious man!!!!!!!!!
🤣
don't know if they are still open, but The Golden Rice bowl in Edmonton Alberta. Went there for a Chinese Wedding, it was...... unlike anything I could have expected from only knowing Wester style Chinese. There were something like 7 different couses and amazing. I looked at their menu once after that.... and amazing selection and variety of more traditional dishes but this was many years ago. I wish i could have afforded a couple more meals there.
Let me make something clear...
The chef in the clip is 夏朝兵... He is the current inherited grand master of Intangible cultural heritage "YangZhou Fried Rice" in China. That also makes him the most legit in the legitimacy of YangZhou Fried Rice in the whole world.
And he will also be the one who is behind the of the officially standardized YangZhou Fried Rice ingredients list, which are...
Eggs: 3-4
Re-hydrated Sea Cucumber: 1
Re-hydrated Scallops: 30g
Chicken thigh: 50g
Ham: 30g
Shrimp: 50g
Mushroom: 40g
Bamboo Shoot: 40g
Green Peas: 30g
Salt: to taste
Cooking Rice Wine: As chef see fit
Chicken Broth: As chef see fit
Long Rice/Indica Rice: 400g
YangZhou Fried Rice is something know as "Broth Fried Rice", this is a style when the broth and other high umami content ingredients were used to provide the flavor, that is why there are no MSG or anything other then salt were needed in this fried rice.
Chef Wang's version is the so called "Guangdong Styled YangZhou Fried Rice", it was modified to fit Cantonese flavor profile and is no longer authentic, and were also the base of those really badly made westernized YangZhou Fried Rice...
Sorry about the first version of my post, that is what happens when you were drinking and Youtubing at the same time... 300ml of Whisky does interfere with one's ability to type...
Thank you for the recipe!
That hotdog story reminded me of a story of my own. When I was a kid mom used to make fried dumplings, one day she had an order for about 200 dumplings for a party, so she made them the day before, and friend them shortly before the party, but she had to take me and my sister to school. As our school was a bit closer she let the dumpling box open and quickly took us to school, when she came back our dog (a puppy at the time) found a way to pull the chair up to the kitchen counter and got up and ate the dumplings.
Hi James, a big fan of your channel back here in Korea. One thing I wanted to kindly suggest, is to put clickable links within your videos. Like in this video you mentioned that you remade Jamie Oliver's butter chicken recipe yourself, and I did go search for it and watched it, but adding clickable links to that video while you're mentioning it (i.e. on the top corner, etc) would make the accessibility so much better and a lot more people would contribute to the view counts IMHO.
Other than that I always love watching your videos, with your soothing tone and thorough explanations going over all these cooking videos out there. Funny, I got drifted here from Vincenzos, and from your channel I now discovered Uncle Roger haha. Thank you for your videos and keep up the good work!
Thank you! I can try!
5:35... That just looks like some wall anchors where someone had some pictures hanging on the wall.
8:56 the hell the like button glowed rgb colours when he said to like the video. If it was an old feature i just found out. But very nice job youtube🫡.
Yang Zhou fried rice is the OG fried rice. They also use round grain rice which is easier to soak all the juices.
good to know!!
noice
"Is Uncle Roger going to make this rice on his own, or with one of his chef friends?"
Plot twist
He makes this rice with Chef Makinson.
Would be epic¡! 🎉
hahaha 😂
yes it would be!
5:30 Those look like drywall screw anchors. They are plastic cones you glue into a wall so you can put a screw there to mount something, such as a painting or portrait. Two in a row like that might be part of a shelf mount.
I noticed that when you suggested to hit the like button, the like button lit up. First time i seen that. You got a like from me for that one.
really??? I think I have seen that before too. thank you!!
Uncle James Makinson, another great veejo with Uncle Roger! 🤩 Thanks, you made my day again!
I'm glad to hear that!
Those spots on Uncle Roger's wall are basically pieces of plastic used to hold screws into drywall. There was likely something mounted to the wall there in the past. Can't really paint over it, you'd have to remove them, then fill the holes in the drywall.
Whenever i go to get Chinese food I listen for one very important thing that's going to indicate if you're gonna get good Chinese food or not.
Language.
If you got to a Chinese place and the people in the back are speaking Chinese... that fried rice bout to be FIRE.
Those are definitely drywall anchors behind uncle roger because I have something identical in spacing and appearance behind me.
when u see a local chef with a big wok and don't know English, u know ur dish gonna be NICE AS F---
The chef is boiling the chicken stock until dry so they can have an umami taste without msg. Chicken powder is the secret msg substitute.
It's almost like the soup is basically being instantly reduced into a sauce as soon as it hits the hot wok and rice. He's basically making each rice grain coated in thick sauce.
A gofundme for jamie? Oh brother... that is the best ever roast which has come from you so far..... Loved it
10:40 Hey now! I am the proud owner of a 1996 Toyota. It needs new paint and upholstery and its got a lot of little quibbles and quirks where plastic has chipped or it needs some minor repair... But my god. It drives like its brand new.
good to hear!
Look at you slowly slowly learning the art of the TH-cam thumbnail.
it is all new to me!
Trolling your dad with the hot dogs was a top kid move
It reminds me a bit like risotto (adding stock for rice grains to absorb it) but with the high temp of the wok the liquid will evaporate quickly so the rice won't get wet leaving just flavour - fascinating never seen this method.
Your right about salt I then to use sea salt or Himalayan pink salt depending on the dish.
yeah it does but in a different way, the end result still looked like the grains of rice were about to burst
I think those are actually yellow drywall anchors behind Uncle Roger, they're just not in focus so they look like stains on the wall. Maybe there's going to be another shelf installed like the one with the mortar and pestle on it?
Also, you can find good Chinese food in Western countries without going to some high-end, you just have to no where to go. Here in Houston, we have an area locally known as "little China town" in the Southwestern part of the city. There are some really good places that won't break the bank, but most people who don't either speak Chinese (Cantonese or Mandarin, depending on the restaurant) or have friends who do might have a hard time ordering...
There's actually a couple of really good Korean and Japanese places there, too, but there a lot of the shopping centers there have owners who more or less openly discriminate against non-Chinese when it comes to renting out property. Like when the owner of Hong Kong Mall priced out the super popular Vietnamese-owned Banh Mi shop because it was outperforming his son's bakery.
Thank you for turning it on the sub, so i can read learn EN.
Chefs James OCD kicked in with spots on the wall XD
Chef with OCD best chef. Makes everything perfect.
😂
When I was little about 4yo, my mom was making a huge pot of spaghetti. And while the sauce was simmering I grabbed a step latter (it was my special step latter)climbed up and started cracking a bunch of eggs in the sauce. There was so many shells still on it 😭. My mom was on the phone and not paying attention. I got down and left the scene immediately. My mom was pissed, but even today mentions how disappointed she was for taking her eyes off of me for that moment. She said I was lucky not be hurt. I knew the stove was hot from a young age Because I was taught to bake bread around that time.
#1 thing I learned in cooking class: how much salt can make a difference. When I go to a restaurant and the food is bland, adding some salt can all of the sudden awaken the taste buds and the food can transform into incredible. I got a reputation for work for adding salt to things.
Come on guys, give him 500k subscriber, help him gain Uncle title, and teach Uncle Roger Paella or Risotto
Yes please!
On the wall it looks like dry wall anchors from where someone removed a picture or shelf, not splatter. He needs to remove those and patch the wall then paint - longer process than just cleaning.