I love that he has made an alternate personality, talks about himself in the 3rd person, and claimed himself an amazing food critic (which he’s right).
Joshua's probably gonna hold the World Guinness record of longest person with uncle title Edit: hi, this aged really bad ngl. Regrets? Yes. How did it get to the topic of racism in the comments? I have no idea.
As Uncle Roger said, please let lemongrass and galangal float, the longer you let them float the more fragrance come out. More suggestion, pour fish sauce after you turn off the heat and do not stir, this will give a better smell and flavor of fish sauce. Don't worry about an uneven taste cuz' when you use the ladle, it will balance automatically. Add lime juice in the bowl you're gonna serve not directly in the pot, so you can keep the right fragrance and sourness. This can help when you cook in the big pot and won't ruin the whole Tom Yum with bitterness of lime juice when it meets the heat. Hope you all enjoy Tom Yum From Thai little girl who tries so hard to learn how to cook Tom Yum from her grandma😂😂❤❤
No no no, the fish sauce not after heat haiyaa. Otherwise you will just smell the fish sauce not the fragrance, this I took from chef pom ( masterchef Thailand ) Or otherwise I'm just dumb
Our other measuring method is called Tasting too. I feel like alot of Western Dishes don't focus on tasting and adjusting the taste. They just throw everything in and hope it comes out good and adjust in the next time they try.
I cook by smell and color first, then taste second. When I make corrections, I'm not adjusting the "flavor," per say. I'll have a taste and think it's missing more "red" for example, or it doesn't have enough layers in the smell, and then I'll add or increase an ingredient that I taste as "red" or know will fit in the scent level that's missing. I never measure things because I never make the exact same portions every time
Uncle Roger's absolutely right about the lime from a science perspective too. ascorbic acid (vitamin C) degenerates on being heated, and the resulting compounds taste bitter.
@@brianmayabella5992 I think all minerals in all foods are already dissolved and do not disintegrate ever. The substances that matter here are the organic compounds.
“The only unit Asian people use is feeling.” In Bengali, it’s called ‘Andaj kore’, which is basically eyeballing. Intuition is your friend in the Asian kitchen.
I'm Finnish it's "perstuntumalta" basically meaning something along the line of "what feels right". Though literally it means "how it feels on the ass"
As a Thai, overall I’d say Josh did pretty good. We also have creamy version of Tom Yum. We call “Tom Yum Nam Khon” ต้มยำน้ำข้น Some people use coconut milk, some use evaporated milk(which I like better personally) but not adding as much as Tom Kha. I think Uncle Roger admires Josh too. I never see Uncle Roger really go to town on roasting Josh yet because he’s done pretty good so far. Keep holding on the ‘Uncle’ title, Joshua. I’m rooting for ya 😁✌️ Hashtag #UncleJoshua
I've suggested this before and will tell it again, if uncle Roger goes around in restaurant and gives " Uncle Roger Approved " certificates, it's going to be a good series and useful for people too
Uncle Joshua started his career in a Japanese restaurant. He taught Japanese cuisine. Asian dishes are his specialty. He'll always keep the Uncle title. 😎
I didn't say that all Asian food is Japanese food. Lol I just said he started his culinary career in a Japanese restaurant, then taught Japanese cuisine. I obviously know that Japanese food isn't all Asian food, but Uncle Joshua knows all Asian food.
@@weiling9624 in SG got one famous renowned chicken rice shop with one michelin star but i read the comments people there said chicken rice in ipoh much better 😅 i dont know never tried both tbh
Yeah! Lets increase the price of all the ingredients, add days of prep and use complicated techniques to cook simple traditional food. Wow! Its slightly better but cost way more time and isn't worth all effort. Who knew?
Its very rare to see this kind of tom yum in Thailand. Normally we just put all the herb in boiling water. If you got the ingredient it shouldn’t take more than 15 mins
@@hisoka6272 but Tom Yum procedures is what uncle roger said ต้ม(Tom) means Boiling.You just throw things in and boil it.Whether a local folk version or a royal cuisine version is the same , just boiling , the difference between two version is the ingredients.
Actually, there is a version of Tom Yum that use coconut cream. It’s called Tom Yum Nam Khon(ต้มยำน้ำข้น) (aka “Creamy Tom Yum”). But we didn’t pour it that much like in Tom Kha.
Okay, because I'm down with the browns. I can say that right? Getting mellow with the yellows? That's all good here, you bet. If you want that on a T-Shirt, you might be a racist. Fun Fact: in the end, EVERYONE was colonized. Except now we have the tools to do better, and some still CHOOSE not to. Like you good folks.
I think he used to eat malaysian version of tomyam, but i think tomyam should be easy dishes than can we create without some bs fancy gourmet type of things.
Why Joshua did not put evaporated milk in TomYam soup minutes before turned off the heat? By not doing so, the colour of his TomYam soup looks bloody dark. It should be red pink. In addition, Thai cooks do not fry mushrooms when cooking TomYam. It is okay to wrap lemongrass and galangal in white cloth, but we do not do so in Thailand. Uncle Roger is absolutely right for the fact that lemon juice should be added after the heat is turned off. I am proud of uncle's knowledge on international cooking. He is real!
Joshua - Always nails the Asian recipes. Nick- Tried 3 times and failed, will go for 4th time now. Ik its not a competition but Nick was on Masterchef and Joshua was a chef at a Restaurant.
@@DensilGrant I think he's arguing about Master"Chef" VS Chef. Masterchef is a cooking competition for homecooks (despite the title). The comparable competition for chefs by Gordon Ramsay is the Hells Kitchen, which is intended for Chef. Both are not comparable as well, because chefs are not necessarily better than homecooks in terms of cooking. However, they obviously excel in working on a restaurant. Since Joshua is not a chef anymore, he's pretty much a homecook with a knowledge of a chef. But comparing Nick as a masterchef winner and Joshua as a chef is not something you can compare. If I have to choose, I still think Joshua has more knowledge than Nick, but who knows.
That traditional Tom Yum dish looked much, much more delicious than the fancy version. And I'm a white person who loved your "right amount, not the white amount" comment! Thanks for bringing us hilarious, and delicious content.
"If you go to Asian restaurant and you see squirt bottle, run." Me: *thinks back to Uncle Roger cooking his fried rice and using squirt bottle at Mei Mei*
Yeah this line gave me pause. Putting condiments and sauces from a larger and therefore less expensive per volume vessel into a smaller one for personal use, aka A cheap squirt bottle, is exactly the kind of thing an Asian restaurant not concerned about appearances (and therefore, one might surmise, concerned about other things.. like the food they are serving) would do
But using a squirt bottle makes sense. I've worked in restaurants AND in the factory that supplies restaurants with cooking oils. These oils come in big 10 litre jugs, you won't find that in any grocery store. We ship almost exclusively to restaurants. Using a squirt bottle is easier to handle than a big jug, and you can be as liberal/conservative as you want with a squirt bottle.
The first time I saw Uncle Roger (with the pho), I thought he was a cooking chef with great humor as his knowledge about food were impressives. His videos never disappoint !
I agree with uncle roger at the end. Everything need not be fancy, sometimes beauty lies in simplicity. There's something personal and comforting in traditional regional cuisines made the conventional way that can't be replicated by "making them gourmet".
0:17 "Make our ancestor cry" and 3:21 "Use the right amount, not the white amount" are the funniest but the most underrated comments in uncle Roger's channel😂 Edit: thnx a lot for 50 likes
There's a reason even french people don't cringe at Joshua when he's making bread or croissants, he proved it here yet another time, he really does his researchs before cooking something from a culture far from him edit: idk why the replies went this way but nah , papa isn't cringe, papa tries to make us dumbasses learn cooking and appreciate food for something else than gobbling it up in seconds so you watch papa you sit down and you be grateful
Kevin Dunn okayyy so I hadn’t watched his videos in a little while and I went back recently and he seems more cringe than I remember! He keeps calling himself ~ daddy ~ 🤮 and I didn’t see anyone say anything about it in the comments lol I thought my memory of him being chill not cringe was wrong
As an asian, if I wanted to enjoy say a french or an italian dish I would 100% want it served authentic and not served with an asian twist or an asian amount lul.
@@joshc5613 If you buy spend your money on wasteful inefficient shit like Rolexs and Apple Computer products (Which he does), odds are you are too busy trying to impress people to have an abundance of substance. Seriously, buying an apple computer is dumb as hell and screams that you like to waste money on visually impressive crap that lacks substance. Just like his 'fancy take" on Tom Yum
"Use the right amount, not the white amount" is going to be a note in my kitchen. That is the best advice I've ever heard! (And should totally be on merch)
That would funny but Im surprised some jerk didn't declare Uncle Roger/Nigel prejudiced for saying that. Only it's funny like Archie Bunker or George Jefferson.
“And shrimp head not bad also” There is a kid watching this that will not forget that and in about 3-5 years will get a random throwback to this moment and go: Ooohhh that’s what he meant!!!!
Nam Prik Pao is actually optional. Originally we just add crushed toasted red pepper to add smokiness. Over to time people just use preserved nam prik pao because it's easy. NPP is also used to substitute shrimp fat. (River in Thailand used to be filled to the brim with lobsters, especially in Winter). When shrimp fat and protein meet lime juice, it turned milky while yellow shrimp fat float to the top. If you choose the right ingredient, you wouldn't need Nam prik pao nor coconut milk nor evaporated milk. This way, you will achieve clear soup that pack with flavors. If you want to explore tomyum that's milky and fatty with out using NPP or milk, try fatty fish - like salmon/salmon head, muscle, or even pork and chicken.
1:41 that the good thing about being thai and living in thailand. Is you don't have to go buy tamarind. You just pick from your backyard or my grandmother's tamarind tree
Uncle Roger seriously never fails to make us laugh!! Uncle Roger, ik u wont see this but, you are such a great and humorous person in the whole world! Us niece and nephews will forever support u!! 加油！！
I was halfway through the video when I thought "Roger remembers that Josh is the King of Extra, right?" And then Josh got to the 'gourmet' part and Uncle's reaction did not disappoint. 😆
7:08 If you pour some coconut milk instead of lime juice, you'll get Creamy Tom Yum with rich and smooth taste. In addition, when you pour coconut milk, it will not turn into Tom Kha because Nam Prik Pao is included but Tom Kha use only fresh chili.
Hi I started watching your videos 3 days ago and I love it you make me laugh when I feel sad . When I feel I can't do anything I watch you and I laugh how you tell people about there cooking I just wanted to say keep this up you make people happy ❤️
We Thai also have creamy style Tom Yum, Uncle Roger. ☺️ Actually chilli jam came later and was not necessarily added to this Tom Yum. It's ok to enhance complex flavor by adding chilli jam for Tom Yum but not necessary. Only fresh herb, ingredients are more than enough for this pure, clean, refreshing soup. ( Look at "Jay Fai" tom yum FYI ) 😉
Uncle Roger’s cast of recurring characters reminds me of wrestling. He has his heroes (uncles/aunties) and villains (nephews) and sometimes they change sides. It’s so entertaining lol
There are many types of Tomyam in Thailand actually. Namprikpao Tomyam, Dried Tomyam and my favourite Clear soup Tomyam which is the very original tomyam.
Fun tip: When you make clear tom yum soup be sure to squeezing lime rightttt at the moment before you eat because adding it halfway will turn your broth cloudy Leran from my mistake hehe
And true that about fuck the Michelin "look pretty" shit. Anything that pretty is like a rich bitch, looks good on the outside, but absolute garbage once you get into it.
Uncle Roger watching Weissman's videos is like watching a proud but beloved uncle talking about his brother who has slightly more specific and fancy tastes
You know the food is good when Uncle Roger isn't criticising the food but the background dancing
th-cam.com/video/T7DNxtKxyGg/w-d-xo.html You guys haven't seen this 😅4
I am just here for the Haiyaa
@@stockontruthchannel2631 no
Why induction stove?
bet u haven't watch the whole video yet when yoi commented this
"He is uncle Joshua for a reason" - Nick is definitely punching the wall right now
I can hear he's crying 🤣🤣🤣
More like he's punching the pork belly. 🤣
@@Exxt3R smacc*
@@Exxt3R spanking*
Wouldn't be surprised if Nick started tongue punching the fart box.
I love nephew Joshua, he is the best😍
lol
Hey Vincenzo 🥳 love your channel! Hope you have an awesome new years
@Afrodyta *overcooking pizza in oven
Uncle*
He is "uncle" now
I love that he has made an alternate personality, talks about himself in the 3rd person, and claimed himself an amazing food critic (which he’s right).
Oh and most definitely the adult comments lol.
Joshua's probably gonna hold the World Guinness record of longest person with uncle title
Edit: hi, this aged really bad ngl. Regrets? Yes. How did it get to the topic of racism in the comments? I have no idea.
“Longest person”? Sorry, children.
@@keinarhya7709 ok bot, now delete
Fax
@@HarleyMaebry lol LONGEST PERSON wtf is that??!
@@vtjake3761 Ask your parents when you’re older.
As a Thai, I’m impressed with uncle Roger’s knowledge in Thai cuisine!
He is from the SEA, so we’re basically neighbors ✌🏻
@@chrome2148 As a Thai, I don't think Thai people know how to cook Nasi Lemak or Rendang.
@@mattjns 😄😄😄
Uncle Roger can be a food ambassador of SEA
as a fellow thai this doesn’t look like what the tom yum is like where i am. idk but great job
As Uncle Roger said, please let lemongrass and galangal float, the longer you let them float the more fragrance come out. More suggestion, pour fish sauce after you turn off the heat and do not stir, this will give a better smell and flavor of fish sauce. Don't worry about an uneven taste cuz' when you use the ladle, it will balance automatically. Add lime juice in the bowl you're gonna serve not directly in the pot, so you can keep the right fragrance and sourness. This can help when you cook in the big pot and won't ruin the whole Tom Yum with bitterness of lime juice when it meets the heat.
Hope you all enjoy Tom Yum
From Thai little girl who tries so hard to learn how to cook Tom Yum from her grandma😂😂❤❤
Thank you for sharing 💐
This is great advice
No no no, the fish sauce not after heat haiyaa. Otherwise you will just smell the fish sauce not the fragrance, this I took from chef pom ( masterchef Thailand )
Or otherwise I'm just dumb
I always cut the lime and put it on a plate so people can squeeze however much they want.
yup great advice, the lime will go bitter when meet heat
"When it comes to flavor, use the right amount, not the white amount" is now my life motto after living in Asia for years as an ang moh
"The only unit Asian people use is FEELING"
True actually....when we cooked we will "Feel" if it enough or not
The unit we use most often is "an adequate amount of"
Our other measuring method is called Tasting too.
I feel like alot of Western Dishes don't focus on tasting and adjusting the taste. They just throw everything in and hope it comes out good and adjust in the next time they try.
I cook by smell and color first, then taste second.
When I make corrections, I'm not adjusting the "flavor," per say. I'll have a taste and think it's missing more "red" for example, or it doesn't have enough layers in the smell, and then I'll add or increase an ingredient that I taste as "red" or know will fit in the scent level that's missing.
I never measure things because I never make the exact same portions every time
Fuyoh
Nah the best unit is the mysterious amount known as “some”.
Always happy to see Uncle Roger on a Sunday being the chaos agent he is 😂
Ew what is this!!!!
th-cam.com/video/T7DNxtKxyGg/w-d-xo.html You guys haven't seen this 😅
th-cam.com/video/T7DNxtKxyGg/w-d-xo.html You guys haven't seen this 😅
@@stockontruthchannel2631what is that?
The reply section made my ancestors cry
Uncle Roger's absolutely right about the lime from a science perspective too. ascorbic acid (vitamin C) degenerates on being heated, and the resulting compounds taste bitter.
You also have volatile oils that will evaporate quickly, which is part of why the fragrance dissipates so rapidly.
I think all or most minerals or vitamins or compound it most most foods dissolves or disintegrates from heat or cooking.
@@brianmayabella5992 I think all minerals in all foods are already dissolved and do not disintegrate ever. The substances that matter here are the organic compounds.
"Right amount, not the white amount." As an Asian I do approve.
As a White person, I also approve
As a white person, I couldn't hear the difference.
I'm starting to think I'm not white, shit has always needed a fuckload of random powders and sauces from the cupboard
White people are awesome!
@@drumboarder1 ??????
If "use the right amount, not the white amount" isn't on merch already it should be.
Yes it should
And somebody please make it a gif for facebook and whatsapp already haiyaaa
I would also love the saying to be on measuring cups. Or proportioned spices
I'd buy that!
Fully agreed, would buy.
“The only unit Asian people use is feeling.”
In Bengali, it’s called ‘Andaj kore’, which is basically eyeballing. Intuition is your friend in the Asian kitchen.
🥰
I call it "Andaaje dhill chhorar moton"
in Malaysia we called it, "agak agak"
@@Oueenazolatigressgina dill hobe.
I'm Finnish it's "perstuntumalta" basically meaning something along the line of "what feels right". Though literally it means "how it feels on the ass"
As a Thai, overall I’d say Josh did pretty good.
We also have creamy version of Tom Yum. We call “Tom Yum Nam Khon” ต้มยำน้ำข้น
Some people use coconut milk, some use evaporated milk(which I like better personally) but not adding as much as Tom Kha.
I think Uncle Roger admires Josh too. I never see Uncle Roger really go to town on roasting Josh yet because he’s done pretty good so far.
Keep holding on the ‘Uncle’ title, Joshua. I’m rooting for ya 😁✌️ Hashtag #UncleJoshua
ผมอยากชิมฝีมือ Uncle Roger จังครับ
@@davidlittle7072 เนอะ 😊 คงอร่อยน่าดูค่ะ
@@ThaiGirlintheKitchen ดูเค้ามีความรู้อาหารไทยเยอะมากเลยครับ น่าอร่อย55
@@ThaiGirlintheKitchen 😍😍
The darkness of Josh Weissman's tom yum is really off-putting for me. It's supposed to be several shades lighter.
uncle joshua and uncle nick are the only people that can make uncle roger hsppy
What about his crush?
Auntie Esther
@@Happy-fx6gi she makes him superhappy
@@Happy-fx6gi she makes him fall in love
Chef Wang Gang, Auntie Esther, Gordon Ramsay
@@marilealouise3953 yes thats exactly what i was going to say 😅
I've suggested this before and will tell it again, if uncle Roger goes around in restaurant and gives " Uncle Roger Approved " certificates, it's going to be a good series and useful for people too
I will definitely order and try it
Uncle Joshua started his career in a Japanese restaurant. He taught Japanese cuisine. Asian dishes are his specialty. He'll always keep the Uncle title. 😎
japanese cuisine is not representative of all Asian cuisine
Japanese cuisine is very different from south east asian cuisine.
I didn't say that all Asian food is Japanese food. Lol
I just said he started his culinary career in a Japanese restaurant, then taught Japanese cuisine.
I obviously know that Japanese food isn't all Asian food, but Uncle Joshua knows all Asian food.
@@Deaton.28 I would not definitely say all, most of mainstream east asian cuisine, yes
nobody knows ALL asian food and that should be obvious
“The only unit Asian people use is feeling.”
In Viet Nam it's called "keep pouring till your ancestors say so"
😅
Uncle Roger truly an Asian uncle. Even though you get everything right, they will somehow find something wrong with what ur doing
"He probably gonna do some gourmet wannabe Michelin star restaurant bullshit"
Best line ever!!!
Michelin is good for Western food best food standard but no suitable for Asian food standard review
@@weiling9624 in SG got one famous renowned chicken rice shop with one michelin star but i read the comments people there said chicken rice in ipoh much better 😅 i dont know never tried both tbh
i died at that part ngl
Uncle Roger Orange Polo Award
UROPA
Europa?
Yeah! Lets increase the price of all the ingredients, add days of prep and use complicated techniques to cook simple traditional food. Wow! Its slightly better but cost way more time and isn't worth all effort. Who knew?
Its very rare to see this kind of tom yum in Thailand. Normally we just put all the herb in boiling water. If you got the ingredient it shouldn’t take more than 15 mins
yeah i just use tom yum paste, and just throw all the ingredient in boiling water. good enough
imagine hand making every single ingredient couldn't be us.
Well if you’re making food to eat at home of course you’ll try to take as many shortcuts as possible. Only if you’re cooking for other people.
I thought it looked rather lengthy for a well known dish. I couldn't see many folks making this dish frequently.
@@hisoka6272 but Tom Yum procedures is what uncle roger said ต้ม(Tom) means Boiling.You just throw things in and boil it.Whether a local folk version or a royal cuisine version is the same , just boiling , the difference between two version is the ingredients.
Actually, there is a version of Tom Yum that use coconut cream. It’s called Tom Yum Nam Khon(ต้มยำน้ำข้น) (aka “Creamy Tom Yum”). But we didn’t pour it that much like in Tom Kha.
@@SaucyTrojan I think for Tom Kah we didn’t put Nam Prik Pao like Tom yum
@@SaucyTrojan in tom ka we don't put nam prig pao and we usually don't add coconut cream but just coconut milk and banana flower
6:15 the way Uncle Roger's eyes smiles😍❤️
"Uncle Roger love head... and shrimp head not bad also."
Threw me for a faster loop than expected, oh my
Sorry children...
🤣🤣🤣
I just read this as he said it😂💀
I want that on an Orange Polo shirt with "Sorry Children" on the back (orange t-shirt would work too)
(lower tone) “Sorry children”
Use the right amount, not the white amount! 😂😂😂 I cannot even! I’ll have to use this phrase from now onwards.
Bro same.
Ikr 😆
That phrase needs to be on a jacket or shirt
hope you do some colab with uncle roger one day
Okay, because I'm down with the browns.
I can say that right?
Getting mellow with the yellows?
That's all good here, you bet.
If you want that on a T-Shirt, you might be a racist.
Fun Fact: in the end, EVERYONE was colonized.
Except now we have the tools to do better, and some still CHOOSE not to.
Like you good folks.
As a Thai, I sometimes add whole garlics into tom yum soup to enhance the flavor, and adding whole shallots into the soup is ok too
Even the whole onion for a slight sweet taste 👌
I think he used to eat malaysian version of tomyam, but i think tomyam should be easy dishes than can we create without some bs fancy gourmet type of things.
FOR REAL?? as a thai, you really surprise me about this news.
@@user-ty1jr8hy7e Some restaurants really add these things.
ไม่ใช่สูตรชาววังภาคกลางแล้ว 😂
Why Joshua did not put evaporated milk in TomYam soup minutes before turned off the heat? By not doing so, the colour of his TomYam soup looks bloody dark. It should be red pink. In addition, Thai cooks do not fry mushrooms when cooking TomYam. It is okay to wrap lemongrass and galangal in white cloth, but we do not do so in Thailand. Uncle Roger is absolutely right for the fact that lemon juice should be added after the heat is turned off. I am proud of uncle's knowledge on international cooking. He is real!
Joshua - Always nails the Asian recipes.
Nick- Tried 3 times and failed, will go for 4th time now.
Ik its not a competition but Nick was on Masterchef and Joshua was a chef at a Restaurant.
Whats your point?
@@DensilGrant Nick was a chef in a reality show. And Josh has been a chef since he early 20s working in fine dining
Who's Nick?
@@aimisakee5446 DiGiovanni.
@@DensilGrant I think he's arguing about Master"Chef" VS Chef. Masterchef is a cooking competition for homecooks (despite the title). The comparable competition for chefs by Gordon Ramsay is the Hells Kitchen, which is intended for Chef.
Both are not comparable as well, because chefs are not necessarily better than homecooks in terms of cooking. However, they obviously excel in working on a restaurant. Since Joshua is not a chef anymore, he's pretty much a homecook with a knowledge of a chef. But comparing Nick as a masterchef winner and Joshua as a chef is not something you can compare.
If I have to choose, I still think Joshua has more knowledge than Nick, but who knows.
That traditional Tom Yum dish looked much, much more delicious than the fancy version. And I'm a white person who loved your "right amount, not the white amount" comment!
Thanks for bringing us hilarious, and delicious content.
“He look like incel who can cook”
No one can roast so subtly like Uncle Roger
Subtle like a sledgehammer, not even 3 seconds in.
Yeah.... I love this channel, but in what way was that "subtle?"
People, I believe she's being sarcastic. The delivery isn't the same on a comment.
Uncle Joshua out here respecting people's cuisine. I will forgive the goatee 😂
"If you go to Asian restaurant and you see squirt bottle, run."
Me: *thinks back to Uncle Roger cooking his fried rice and using squirt bottle at Mei Mei*
Yeah this line gave me pause. Putting condiments and sauces from a larger and therefore less expensive per volume vessel into a smaller one for personal use, aka A cheap squirt bottle, is exactly the kind of thing an Asian restaurant not concerned about appearances (and therefore, one might surmise, concerned about other things.. like the food they are serving) would do
@@Nuisance_Bear in most Asian restaurants they just scoop in the condiments with the wok ladle
@@Nuisance_Bear He's a comedian, stop taking his opinions seriously. He knows jack shit about professional cooking.
But using a squirt bottle makes sense. I've worked in restaurants AND in the factory that supplies restaurants with cooking oils. These oils come in big 10 litre jugs, you won't find that in any grocery store. We ship almost exclusively to restaurants. Using a squirt bottle is easier to handle than a big jug, and you can be as liberal/conservative as you want with a squirt bottle.
@@randomuser5237 I'm sorry, I'll stop thinking too hard.
The first time I saw Uncle Roger (with the pho), I thought he was a cooking chef with great humor as his knowledge about food were impressives. His videos never disappoint !
I wish Uncle Roger videos were released every hour. I could watch him all day long. 👏👏👏
Uncle Roger: "don't use grams, use feeling"
Uncle Roger: "thats to muCH MUSHROOM"
The ancestors must have been screeching at those amount of mushrooms.
cause he felt out the white amount, not the right amount
The Thai places near me serve soup as basically a bowl of mushrooms with a little sauce at the bottom. It's awful
To much feeling
Yes, it felt like too much, and he's right 😄
I agree with uncle roger at the end. Everything need not be fancy, sometimes beauty lies in simplicity. There's something personal and comforting in traditional regional cuisines made the conventional way that can't be replicated by "making them gourmet".
Amen
To make it "gourmet", all he needs to do is toss that lobster into the tomyum soup. Done.
Uncle Roger: *gives Joshua the Uncle title*
Also Uncle Roger: *Has the power to take it away*
Also Also Uncle Roger: *the ultimate uncle*
the uncle giveth and the uncle taketh away
th-cam.com/video/T7DNxtKxyGg/w-d-xo.html You guys haven't seen this 😅9
th-cam.com/video/T7DNxtKxyGg/w-d-xo.html You guys haven't seen this 😅
Also also also Uncle Roger: has the most overpower asian weapon...the slipper
@Five5 why u ask me to watch it ?
2:31 “You burning calorie while creating calorie”
*Perfectly balanced, as all thing should be*
3:02 the best part is that it translates to “Uncle Roger’s water”
As a Thai, his Tom Yum looks so good than every Tom Yum I ate all my life 🥲
Hello fellow thai
คนไทยว่ะครับ👋
Just the looks not the flavors for sure
ต้องยอมรับว่าจริง (อีกอย่างนึงผมว่าเอาเห็ดไปผัดก่อนน่าจะอร่อยกว่าต้มเฉย ๆ )
Nam dang nam som
" Use the right amount, not the white amount "
- Uncle Roger(2021)
0:17 "Make our ancestor cry" and 3:21 "Use the right amount, not the white amount" are the funniest but the most underrated comments in uncle Roger's channel😂
Edit: thnx a lot for 50 likes
th-cam.com/video/T7DNxtKxyGg/w-d-xo.html You guys haven't seen this 😅8
There's a reason even french people don't cringe at Joshua when he's making bread or croissants, he proved it here yet another time, he really does his researchs before cooking something from a culture far from him
edit:
idk why the replies went this way but nah , papa isn't cringe, papa tries to make us dumbasses learn cooking and appreciate food for something else than gobbling it up in seconds so you watch papa you sit down and you be grateful
Ya it’s more of his personality people cringe over
Kevin Dunn okayyy so I hadn’t watched his videos in a little while and I went back recently and he seems more cringe than I remember! He keeps calling himself ~ daddy ~ 🤮 and I didn’t see anyone say anything about it in the comments lol I thought my memory of him being chill not cringe was wrong
@@madabouthollyoaks411 he doesn't call himself daddy, he calls himself papa there's a clear difference
@@kevindunn2663 why tho
@@madabouthollyoaks411 He has gotten worse over time about it
uncle roger never ceases to make us laugh.
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When I’m having a bad moment, I just watch your videos and I forget all my troubles! Thanks for that! A big hello from Belgium 🇧🇪👊🏼
The prolonged "fuiyoooooooh" at 4:45 😂😂😂 I felt that in my soul
" Thicc and spoonable. What uncle roger look for in mate" I was dying laughing on that one XD
Me too! I'm wheezing!
one day i just wanna meet uncle roger’s uncle and get him to review his ramen
@@keinarhya7709 ratio lil bro
5:56 when Nigel got too surprised that he forgot he is Uncle Roger atm
"Use the right amount, not the white amount." I actually choked on my coffee from laughing. As a white person who loves flavor, I agree with you.
thats "white"
As an asian, if I wanted to enjoy say a french or an italian dish I would 100% want it served authentic and not served with an asian twist or an asian amount lul.
@@gordongekko3174 white from the gek-ko
@@kab1r haaa haaaaaa too good dude, 😆😆😆😆😆😆
I like Joshua Weissman's cooking, but he dances exactly like the air puppet at every car dealership.
he might not cook white but he is, inescapably, white
@@joshc5613 If you buy spend your money on wasteful inefficient shit like Rolexs and Apple Computer products (Which he does), odds are you are too busy trying to impress people to have an abundance of substance. Seriously, buying an apple computer is dumb as hell and screams that you like to waste money on visually impressive crap that lacks substance.
Just like his 'fancy take" on Tom Yum
@@joshc5613 dude... don't tell me you find Babish "too white". I can't stand Josh but I like his cooking. I love Babish though.
Wacky inflatable air tube Joshua
TH-cam is a cruel taskmaster.
9:50 there is a TV show in Malaysia, on reviewing food and giving a 'trophy' the show is called 'Jalan-Jalan Cari Makan'
"Use the right amount, not the white amount" is going to be a note in my kitchen. That is the best advice I've ever heard! (And should totally be on merch)
That would funny but Im surprised some jerk didn't declare Uncle Roger/Nigel prejudiced for saying that. Only it's funny like Archie Bunker or George Jefferson.
5:47 some people in thai don't want to eat the lemongrass
The “sorry children” always gets me 😂😂
6:24 First time Uncle Roger mention Mario
“And shrimp head not bad also”
There is a kid watching this that will not forget that and in about 3-5 years will get a random throwback to this moment and go:
Ooohhh that’s what he meant!!!!
Nam Prik Pao is actually optional. Originally we just add crushed toasted red pepper to add smokiness. Over to time people just use preserved nam prik pao because it's easy. NPP is also used to substitute shrimp fat. (River in Thailand used to be filled to the brim with lobsters, especially in Winter).
When shrimp fat and protein meet lime juice, it turned milky while yellow shrimp fat float to the top. If you choose the right ingredient, you wouldn't need Nam prik pao nor coconut milk nor evaporated milk. This way, you will achieve clear soup that pack with flavors.
If you want to explore tomyum that's milky and fatty with out using NPP or milk, try fatty fish - like salmon/salmon head, muscle, or even pork and chicken.
Uncle roger: MSG is good for ur body
7:17
Evil Roger: *no need MSG*
I quite like Uncle Josh’s recepts.
@@sexygirls9123 Go away!
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@@stockontruthchannel2631 Go away!
@Wimi Sasha Rubbish!
I love that the picture of fish sauce he uses is literally the exact brand I've used my entire life. Been addicted to that stuff since I was a child.
“You’re not Charlie Parker, stop improvising” lmao love his expanse of knowledge in multiple areas
1:41 that the good thing about being thai and living in thailand. Is you don't have to go buy tamarind. You just pick from your backyard or my grandmother's tamarind tree
Uncle Roger seriously never fails to make us laugh!! Uncle Roger, ik u wont see this but, you are such a great and humorous person in the whole world! Us niece and nephews will forever support u!! 加油！！
"He is uncle Joshua for a reason"
and Nick still a nephew for a reason
4:25 Uncle Roger : white sugar is for poor people.
Me, a poor person: thank you, Sir, may I have another?
Your humor is so freaking awesome. I love you uncle Roger.
Mad props to that Super Mario reference!👏🏻
And also that Uncle Roger Orange Polo award idea is hilarious.🤣
Honestly I think there are a LOT of restaurant owners who would appreciate such an award existing.
Uncle Roger: "Thicc and spoonable is what I'm looking for" 4:16
Me: I see you're a man of culture as well
9:23 - we all know real uncles are certified onces!
i almost choked, i was eating pizza when he said "use the right amount, not the white amount"
I was halfway through the video when I thought "Roger remembers that Josh is the King of Extra, right?" And then Josh got to the 'gourmet' part and Uncle's reaction did not disappoint. 😆
6:09 had me dying 😂😂😂
2:12 i tried to explain that to my maths teacher after writing 12₹ + 1₹ is 13 feeling. didnt work
1:20 I never expect uncle Roger to said that
Tom Yum is one of the best food I've eaten in this past 14 years of virgin life
Joshua is such an underated chef! I love the guy 😍 never made a recipe of his that we didnt absolutely enjoyed
Underrated? He gets millions of views every time he posts and sold tons of books? Are you being facetious?
@@rabbitttz chill my friend! I meant he's not Jamie Oliver or Gordon Ramsay famous and he deserves to be
@@sarahashta1372 well he’s getting there! I just wouldn’t call him underrated. :)
“Thick and spoonable is also what uncle roger looking for in mate”
What a great role model 🥲
As Asian, I can agree that Tom Yum is the best soup and no one will beat it
u know the food is good when hes not complaining at all😂😂
Where the induction stove?
He's so good, Uncle Roger doesn't even complain about Food Processor
7:08 If you pour some coconut milk instead of lime juice, you'll get Creamy Tom Yum with rich and smooth taste. In addition, when you pour coconut milk, it will not turn into Tom Kha because Nam Prik Pao is included but Tom Kha use only fresh chili.
Yeah also tom kha requires banana flowers
Hi I started watching your videos 3 days ago and I love it you make me laugh when I feel sad .
When I feel I can't do anything I watch you and I laugh how you tell people about there cooking
I just wanted to say keep this up you make people happy ❤️
We Thai also have creamy style Tom Yum, Uncle Roger. ☺️
Actually chilli jam came later and was not necessarily added to this Tom Yum. It's ok to enhance complex flavor by adding chilli jam for Tom Yum but not necessary.
Only fresh herb, ingredients are more than enough for this pure, clean, refreshing soup. ( Look at "Jay Fai" tom yum FYI ) 😉
what?? chilli jam(Nam Prik Pao) is a must
@@jiroajthaemrat566
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Uncle Roger’s cast of recurring characters reminds me of wrestling. He has his heroes (uncles/aunties) and villains (nephews) and sometimes they change sides. It’s so entertaining lol
As a thai person i approve of the review and joshuas cooking
we have variety of Tomyam, clear soup is traditional other recipes that add Nam Prik Pao or coconut milk is a modern one . This is a nice one btw ☺️
Absolutely LOVE Tom Yum! Can’t get a decent one anywhere in here so had to learn to make it my self. Very proud of myself, Fuiooo!!!
There are many types of Tomyam in Thailand actually. Namprikpao Tomyam, Dried Tomyam and my favourite Clear soup Tomyam which is the very original tomyam.
Clear broth Tom Yum for the win! The most tangy and flavorful TomYum above all.
Fun tip: When you make clear tom yum soup be sure to squeezing lime rightttt at the moment before you eat because adding it halfway will turn your broth cloudy
Leran from my mistake hehe
Congrats to Joshua for surviving the Uncle Roger Gauntlet lol 🤣🤣🤣❤
Joshua is the first person who has a uncle title and uses a induction stove.
"You burning calorie, while making Calorie."
-Uncle Roger
I love you can tell when uncle roger AND Nigel are angry 😂😂
“Why your palm sugar look like ROCK” 4:05
I never like easily but 2:32 you burning calories while making calories this this just got me
Bruh, your references are out of control. Never change.
And true that about fuck the Michelin "look pretty" shit. Anything that pretty is like a rich bitch, looks good on the outside, but absolute garbage once you get into it.
So impressive. I didn't think that uncle roger would know about Thai food this much. Compliment from a Thai guy!
9:54
New Michelin Star ❌
Uncle Roger Star✅
Uncle Roger watching Weissman's videos is like watching a proud but beloved uncle talking about his brother who has slightly more specific and fancy tastes
That Charlie Parker reference. I understand it. Uncle Roger isn’t just good at cooking, he is also classy.