Adding water first instead of coconut milk is done more in the south of Thailand usually because local chickens are leaner and much tougher than the types of chickens that everyone's used to, not to mention it's bone-in, so it needs time to cook and break down. Coconut milk first is a more well known technique, normally done if you don't have to cook your protein for a long time and is also more aromatic and has a greener colour.
@@kimyoonmisurnamefirst7061 Close enough I guess. The closest is probably the proto chicken before all the selective breeding. Small breast, tough and flavourful meat, and resieliece as hell. After all, the first domesticated of chicken is believed to happen in Thailand or our neighbor anyway.
@@kaizerkoala Ahhh. Jungle Fowl are hard to source US-side. But free range Heritage Chickens tend to have those qualities. (Bought one out of curiosity.) Tends to have more "dark" meat too.
@@ChefBrianTsao Is there not a research about this? People who don't really blink and just focus with their eyes, has a bigger chance of being a sociopath or psychopath? Not saying it's a bad thing. Just feels like I have heard this or read it somewhere. Im probably wrong, so please do correct me if im wrong.
In Thailand sometimes we will actually only add salt because there are certain kind of กะปิ(shrimp paste?) that is already very pungent, adding fish sauce would add more unneeded pungency so they just stick to salt and msg
You're correct on the กะปิ (Ka-pi - Shrimp Paste), depends on which salty profile of them you've got them. In Mark's video you can see that it is on the brown-purple-darkish side, which usually translated to salty enough for a little pot of Green Curry. So no adding fish sauce here. On another note, in Thailand we also have a side sauce พริกน้ำปลา/น้ำปลาพริก (Prick-nam-pla - basically a combination of fish sauce, bird-eye chili, very little bit of lime) to put in if we want more intense flavor. This sauce - as you may guess from the ingredients already - it is like focusing on the salty and spicy things up, but controllable per one spoonful of food. Green Curry and Prick-nam-pla goes well with ไข่ดาว (Kai-daow - Thai-style fried egg with intensely frying up the white egg, with still-runny yolk). Give it a try if you're going to make it Chef! Additional information: Ka-pi are like specialties of each province in the southern-eastern Thailand. There are a lot of profiles of Ka-pi, comparable to the Japan's type of miso. You can check the taste and saltiness of your Ka-pi by wrapping them up in a banana leaf and pan-searing it until giving a good fragrance (usually the banana leaf will wilted and yellow by then).
@@ChefBrianTsao Question for you sir, what would you think of using the cooked curry paste (a la Pailin (Cooled)) as a marinade for the chicken itself? Then putting it through a saute/boil/sear/roast/or even a tandoor, for what ever dish you are making? From my perspective, it looks like a "cooked and cooled" Thai Green Curry 'Paste' could make an excellent marinade. Granted, you'd limit its use to specific dishes, but seems like an interesting experiment.
About the coconut milk being rendered, here in the philippines we also have dishes similar in the video, my auntie and mother always said that they like the fat being rendered on boiling the chicken first rather than the coconut milk since their flavor profile is kinda different. I also asked why they also put coconut milk at the end, its because the dish is quite spicy and the coconut milk will help lessen the heat but if it was rendered where the oil comes out that benefit will be gone.
My grandma used to own a food stall, she said using only salt is easier when cook big portion of food, you can let the customer add fish sauce by themself later if they want the fish sauce flavor
To tell you the truth Chef, I enjoy your reactions to Uncle Roger's reactions more than just Uncle Roger's ones alone. I watch and like both, I admit, but I learn more from yours (Not to mention the ton of fun in both reactions) Thanks a lot!
22:40 eight years ago I was finally willing to call myself a Chef, I've been learning methods for preparing food since I was 10 years old, and to this day I'll be the first to admit I still have so much more to learn! I've always had this belief that while learning to become a Master Chef isn't as complicated as learning to become a physician, there's equally as much to learn in terms of volume of knowledge. I can think of 3 different ways to prepare a tortilla as well as 3 different ways to cook that tortilla. So there's no shame in admitting that we're still learning, despite our experience.
Somehow I agree with you that Mark Wien looks like he's drunk in happiness everytime he makes food video. I've been watching his vids since some years ago and I don't know if he rarely blink.😆
Thanks for explaining things in all of your videos. They are really interesting and informative. I am not a chef but I love eating good food so you are helping me understand some of these dishes a lot better.
It always amazes me how much of a humble chef you are, never afraid to admit there's something you dont/might not know when it comes to cooking. Good break from the arrogant and self inflated egos we see so often on TV or other media outlets.
Very happy to see you go through this learning process and still adding so much insight. A little sad this Green Curry series is gonna end. Looks like we're not gonna see Uncle Roger's reaction to Jamie Oliver's SECOND attempt at making Thai Green Curry...
Love your ability to be honest and not know and be wanting to learn… kickass channel!! Can’t wait for your THAI GREEN CURRY VIDEO!! Soon I’ll be off OT and Looking forward to check out ur sandwich 🥪 shop in BK, hope u keep getting those 👍 likes!
I think mark in cam is a character , if you look at his other video's you can notice some people get a bit surprised when he suddenly switches persona like the one on the restaurant where the chef gets very surprised when the filming started
Chef, I think it would be fantastic to host a round table discussion going over various ingredients or recipes with your group of colleagues and peers. Maybe everyone takes a recipe to work on over the week, month, etc and then everyone meets up with the finished result? Would be a great way to showcase different cultural backgrounds and experiences along with introducing some of the folks you talk about who are behind the scenes, granted they're ok with coming on.
You know, Brian, I was trying to figure out what was off with the video when I first saw it on Uncle Roger's channel. Mark Wein's staring into your soul without blinking was the thing! It's like he was grinding hallucinogens into the paste when the camera was off. 🤣. Love the channel.
As thais, this version can see widely in the southern. kindda southern stlyes. The most version you have is the one incleroger mention. ir's the central style one. Talk about coconut milk...we ceragorize it into 2 type. literaly translate is head and tail. this base on the creamy level of coconut milk. Head is early one during the squeezing process while ... more creamy and thick. while the coconut milk tail hss less cream. Tnhe way to you these 2 types of coconut milk will give the final product different result. This ingredient needs to mention for our green curry.
thing about you is you add a lot of culinary commentary that is missing in other react videos, and sometimes from uncle roger's videos. you do a great job! hope to try one of your shop's sandwiches some day.
Chef.. you sounded like my golf coach at the end. I can't wait to see your video, like that you took us along on your journey.. keep up the awesome work
We have bagged milk and drinks in Poland, granted they've become quite rare now as cartons became more popular. But when I was a kid bagged milk was a staple.
Hi Chef, I honestly really love your videos. What I would like to hear is some of your own stories working in restaurants (for example the time you were "forced" to work in a Japanese restaurant0). Thanks
Josh's technique is European, like when they grind peppercorns. Also, Mexicans and people from South of the border use it like that as well. They make very fine pastes. In Africa and Asia, the old world, they pound vs grind.
this method of cooking green curry has been done and got quite popular just recently.. like.. in the la st 20 years.. there're several reasons why 1. it's very quick and easy for the restaurant to whip up a bowl of green curry pretty fast.. Since they don't need to wait for the coconut cream to seperate in the begining of the cooking. 2. you still can taste the freshness of the coconut milk ( even a pasturised box one ) .. which is very different than the cooked down and oil seperated one. 3. alot of people seemed to be more in the " health concious" movement... they say the oil in the curry is unhealthy.. too oily.. ( yeh.. right !!! ) .. they think less oil.. not as thick.. less green.. is healthier.. (hahahahaha.. right !!) from my two cents. From Bangkok
In the Caribbean (at least where I'm from) we also bag drinks! There's icepop (frozen homemade juice some contain milk), bag juice (what it says on the tin really, juice in a bag) some snow cones get put in bags too but that's not normal and more of a personal thing from family for super young kids. There are more types and depending on the island and parish they even have different names for the same thing (bag juice in on place is sky juice in another). This doesn't even talk about the bottled drinks (coconut water for example are put in water bottles for tourists). I've come to realize that we are really similar to South Asians in certain things
The way I explain to my friends (I'm from Central Europe, we're white af) why I can't just use ginger instead of galangal, I say it's like using grapefruit instead of orange. It looks almost the same, it's botanically almost the same, so I should be able to use these things interchangably, right?
That's what I'm saying - comparing galangal to ginger is like comparing grapefruit to orange. Different thing. There is no asian market that I know of, only a few stores that import asian spices, sauces, pastes, noodles, rice etc., just dry or processed foods, including galangal powder. But I actually buy fresh galangal from a local Thai restaurant
I live in Costa Rica, and it's quite common to get things tied up in plastic bags here- especially locally made things like queso fresco, sour cream, plantain chips, and icecream.
Correct me if I'm wrong (which i probably am) but i think boiling the paste and getting it into water will help it mix with the coconut cream a little better and more evenly because the milk/cream is a mixture of liquids and solids, the same with the paste and water
Japan does drinks in bags sometimes, it's just not quite as common as the others you mentioned. Usually just at festivals from 屋台 (street stalls) in my experience.
Unfortunately, galangal and shallots aren't available in my very small town... I would love to try them tho.. I'm definitely not rich, but I would buy these to try them..
They're usually found in the Asian stores or the farmer's market, It isn't that hard. Feel free to ask the owner of the Asian groceries if they sell/carry the products.
Your reactions to Mark's face was one of my favourite things about your first reaction. 😂😂😂😂 Looking to see if the faces do it again. Edit: 6:17 LMFAO!!! 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 First video was the faces, second video its the blinking. Wtf will you notice if you react to this a third time? 🤣🤣🤣🤣🤣
i have looked at alot of these thai green curry videos also. and i began to think of something. what if you got some smoky flavors in this dish? if you smoked the curry paste first before you started to cook that dish. would that enhance the flavors of this food??
Hahahaha... Uncle Roger is focus on Mark's mother in law while Brian is obsess with whether Mark is blinking or not even until whether his son blinks 🤣🤣🤣
Chef Tsao, I can't wait to see Uncle Roger react to your Thai green curry video. He's going to cause you so much emotional damage, so please for the love of God make your Thai green curry to Uncle Roger's liking so you can be crowned Uncle Tsao by Uncle Roger! Then you'll know he holds you at the highest regard for your Thai green curry recipe.
I think the Uncle Roger videos performing really well are not just because your channel is piggybacking off of Uncle Roger, but because of the comedy aspect. The non-Uncle Roger reactions are usually just informative, while the videos from Uncle Roger and Vincenzo have that comedy aspect to them.
In thailand, there is only two reasons why someone will smile like that, he either snorted the largest line of cocaine or does not live there, and dude can speak Thai
That's depends on the coconut brands you wanted on your curry, creamy or lean. The one Uncle Roger had eaten is the lean version where Mark's M.I.L. made is a creamy oily texture. Fish sauce is totally optional, depending on how much salt you put in your curry.
Totally agree on the - if you are doing it at home, do what you want. But if you are doing a video on how to do something - make sure you know what you are talking about!
In Mexico, if you went to a tienda with bottled sodas in some areas, if you did not want to pay the deposit on the bottle, they would put it in a bag and give you a straw to drink it with.
did he cook the chicken with the paste together first cause that chicken look liked it had a lot of dark meat and so the purpose of it is to tenderize the protein in the process?...
I think the main problem with Jamie's curry (that I don't think was addressed) is that he's using skinless chicken. As Uncle Roger said, for this style of curry, the fat content is crucial. So if you use a lean, non fatty part of a chicken like breast or even skinless thigh, you won't get the same results.
If you’re still fixated on thai green curry I recommend checking out “กับข้าวกับปลาโอ Plaocooking” channel. There’re a lot of green curry videos in that channel but some of the old videos don’t have English subtitles so you have to go by visual.
I actually read many of the comments, but I usually film my videos in 3-5 blocks! I appreciate everyone’s info but it doesn’t always make it into the videos!
There's also a difference between reading the information in a comment and that moment where it all sinks into your brain in a way that makes perfect sense. ESPECIALLY since Chef Brian is unlearning something that challenges his extensive training and experience. It's so much harder to believe something when everything you've been taught speaks to the contrary. To his credit, the thought process I saw going through Chef Brian's mind was, "This is opposite of everything I've ever learned, but this Auntie and all my Thai commenters can't be wrong. All the other videos cook the cream first. What's going on here?" and then, finally, on the second viewing, it all clicked, and he understood what was going on throughout the cooking process. That kind of unlearning needs to be experienced, not just read through comments. I can learn these things through the comments, because I don't have decades of competing background knowledge getting in the way. Chef doesn't have that luxury. As a teacher, this whole process was beautiful to watch. Correcting misconceptions is one of the hardest parts of my job, for this exact reason. Chef, you did a wonderful job staying open to the ideas of everyone telling you something so vastly different from what you learned, and that lightbulb moment was just *chef's kiss*.
@@ChefBrianTsao i watch the videos and read the comments so i was just wondering how it stayed a mistery after plenty thai comments explaining the local style of curry, with the tough free range chicken that mark wiens mother in law cooks. now as i understand that hese reactions are being filmed in blocks it explains it all. wasn’t trying to throw shade hope it didn’t come of this way
I like how "does this guy ever blink?" comes right when he stops to drink coffee. I wonder if the two are connected? Or maybe he has a different favorite white powder to Uncle Roger...
How to tell ginger and galangal apart : Ginger: -dull skin (not shiny) -soft easy to cut -more watery -brown skin and yellow inside Galangal -got a shine in the skin -fibrous a little bit harder than ginger -not as watery -the skin generally got brown with pinkish hues and the inside is white pinkish -the skin got little section like rings bamboo segment
I liked it. But please before you end with reacting to Thai Green Curry. Please please react to uncle Nick's version with uncle Roger. I must see what are you saying about what Nick did.
i think stir fried the paste first like joshua is bad because all thai curry paste is easy to cook and get burned. So we have to cook paste in water or coconut milk but not to much since we always start cooking thai curry at high heat to extract flovor and aroma quickly and a lot. the ealier you put the paste the more flavor and aroma you get from it. but directly putting the paste on the pan could burn the paste and destroy the flavor. In my opinion, it not a big mistake and it might be fine if you put the curry paste first without burning it.
i think i got it. You want to add whole chicken parts, do curry paste in water+ rendered chicken fat. want to do with white meat and choiced dark meat fry curry paste in coconut milt till oil separates.
I'm Thai here to confirm that any Thai gourmet cook would tell you to cook the coconut milk first. But in many cases of street food or home cook style, coconut milk is not a freshly made one but UHT kind instead. UHT coconut milk fat doesn't separate. So there's no point cooking it first. Also in my theory, From the actual fact that Thai curry with coconut milk historically originates from higher class luxury cooking (we called it "chao wang" which means "palace style" or "royals") as opposed to what modern day we called it "gang pa" which means "jungle curry" to refer to the curry without coconut milk. So the "home" recipe of the home cook that passed down the family since before the revolution 90 years ago might not be based on luxury coconut milk (that takes a huge step to prepare) or at least the delicacy of cooking it was not a thing for home cooking until recently. Another theory is that this is how she made it as a huge batch for street food stalls style. That amount of coconut milk may take forever to separate the fat and even longer to simmer the curry to thicken and have the flavor into the chicken. Simmering just water and curry paste with chicken would take minutes or up to an hour. Compared to simmering coconut milk with water and fat over it probably takes many hours. But again, This is just my theory.
I love how this went from "let's see what Uncle Roger thinks of Mark Wiens' curry video" to "does this psychopath ever blink?" almost immediately.
this cracked me up ngl😂😂😂
He just looks like my neighbor when they were on an... Illegal substance that was blue.
😂😂😂😂😂
Adding water first instead of coconut milk is done more in the south of Thailand usually because local chickens are leaner and much tougher than the types of chickens that everyone's used to, not to mention it's bone-in, so it needs time to cook and break down. Coconut milk first is a more well known technique, normally done if you don't have to cook your protein for a long time and is also more aromatic and has a greener colour.
BTW, Mark's mother-in-law is from South of Thailand.
That also the way we Indonesia cook local chicken ( wild Chicken ) because the chicken is tough, but the flavor more good rather industrial chicken
So I guess the equivalent would be free range heritage chickens in the US? Or old Hens from Farmer's market.
@@kimyoonmisurnamefirst7061 Close enough I guess. The closest is probably the proto chicken before all the selective breeding. Small breast, tough and flavourful meat, and resieliece as hell. After all, the first domesticated of chicken is believed to happen in Thailand or our neighbor anyway.
@@kaizerkoala Ahhh. Jungle Fowl are hard to source US-side. But free range Heritage Chickens tend to have those qualities. (Bought one out of curiosity.) Tends to have more "dark" meat too.
Mark saves all his blinking for when he eats delicious food. Then he blinks really long 😂.
😂😂😂
Correct correct 😂
That's definitely Mark Wiens 🤣 🤣 🤣
@@ChefBrianTsao Is there not a research about this? People who don't really blink and just focus with their eyes, has a bigger chance of being a sociopath or psychopath? Not saying it's a bad thing. Just feels like I have heard this or read it somewhere. Im probably wrong, so please do correct me if im wrong.
In Thailand sometimes we will actually only add salt because there are certain kind of กะปิ(shrimp paste?) that is already very pungent, adding fish sauce would add more unneeded pungency so they just stick to salt and msg
You're correct on the กะปิ (Ka-pi - Shrimp Paste), depends on which salty profile of them you've got them. In Mark's video you can see that it is on the brown-purple-darkish side, which usually translated to salty enough for a little pot of Green Curry. So no adding fish sauce here.
On another note, in Thailand we also have a side sauce พริกน้ำปลา/น้ำปลาพริก (Prick-nam-pla - basically a combination of fish sauce, bird-eye chili, very little bit of lime) to put in if we want more intense flavor. This sauce - as you may guess from the ingredients already - it is like focusing on the salty and spicy things up, but controllable per one spoonful of food.
Green Curry and Prick-nam-pla goes well with ไข่ดาว (Kai-daow - Thai-style fried egg with intensely frying up the white egg, with still-runny yolk). Give it a try if you're going to make it Chef!
Additional information: Ka-pi are like specialties of each province in the southern-eastern Thailand. There are a lot of profiles of Ka-pi, comparable to the Japan's type of miso. You can check the taste and saltiness of your Ka-pi by wrapping them up in a banana leaf and pan-searing it until giving a good fragrance (usually the banana leaf will wilted and yellow by then).
Chef, I recommend watching a Mark Weins travel vlog. He always bothers the chefs trying to cook with his untamed happiness and curiosity 🤣🤣🤣
That sounds amazing! Gotta check it out lol
@@ChefBrianTsao he's got several, but the ones I've seen he is a pest 🤣
@@ChefBrianTsao Question for you sir, what would you think of using the cooked curry paste (a la Pailin (Cooled)) as a marinade for the chicken itself? Then putting it through a saute/boil/sear/roast/or even a tandoor, for what ever dish you are making?
From my perspective, it looks like a "cooked and cooled" Thai Green Curry 'Paste' could make an excellent marinade. Granted, you'd limit its use to specific dishes, but seems like an interesting experiment.
That's not happiness. The dude is on some shit.
About the coconut milk being rendered, here in the philippines we also have dishes similar in the video, my auntie and mother always said that they like the fat being rendered on boiling the chicken first rather than the coconut milk since their flavor profile is kinda different. I also asked why they also put coconut milk at the end, its because the dish is quite spicy and the coconut milk will help lessen the heat but if it was rendered where the oil comes out that benefit will be gone.
My grandma used to own a food stall, she said using only salt is easier when cook big portion of food, you can let the customer add fish sauce by themself later if they want the fish sauce flavor
Brian: give yourself an opportunity to fail because thru fail you learn...
Jamie Oliver: I never fail in cooking Asian dishes.
Well he definitely fails he just never learns lol
@@demirarol2201 😝
😂🤣
You know uncle Roger likes the food when he insults the one making/not making the food based on appearance 😂
The only sign you're doing good. 🤣
lmao legit
I've seen three versions of this video and I still can't get over how good that curry looks!
To tell you the truth Chef, I enjoy your reactions to Uncle Roger's reactions more than just Uncle Roger's ones alone. I watch and like both, I admit, but I learn more from yours (Not to mention the ton of fun in both reactions) Thanks a lot!
22:40 eight years ago I was finally willing to call myself a Chef, I've been learning methods for preparing food since I was 10 years old, and to this day I'll be the first to admit I still have so much more to learn! I've always had this belief that while learning to become a Master Chef isn't as complicated as learning to become a physician, there's equally as much to learn in terms of volume of knowledge. I can think of 3 different ways to prepare a tortilla as well as 3 different ways to cook that tortilla. So there's no shame in admitting that we're still learning, despite our experience.
1000%
Somehow I agree with you that Mark Wien looks like he's drunk in happiness everytime he makes food video. I've been watching his vids since some years ago and I don't know if he rarely blink.😆
Didn't think you'd witch the Uncle Roger reaction to this since you'd already seen the original, but I'm happy that you did cus this was a lot of fun
18:15 That's style of transporting things in tied up plastic bag, also very common in South Asia. In India, Bangladesh, Pakistan, Sri Lanka.
Also Joshua's mortar and pestle is rougher than Mark's, I think this also contributes to the texture difference.
Thanks for explaining things in all of your videos. They are really interesting and informative. I am not a chef but I love eating good food so you are helping me understand some of these dishes a lot better.
The way you described galangal taste profile sounded like you were describing the flavor profile of a strain of weed😆🤣😂
Chef Brian got mesmerized by Mark's eyes rather than the culinary technique. 😄
👁 👁
It always amazes me how much of a humble chef you are, never afraid to admit there's something you dont/might not know when it comes to cooking. Good break from the arrogant and self inflated egos we see so often on TV or other media outlets.
Someone who thinks they know everything, means they don't want to learn anymore. There's always more to learn, and that ain't a bad thing.
I about died when you said do what you want as a home cook. Instantly made me think of Kay's cooking.
*love how humble and self aware you are dude! but holy shit mark wiens is a character, right!!! ahahahaha BLINK MY GUY!!!* 😂
😂
Very happy to see you go through this learning process and still adding so much insight.
A little sad this Green Curry series is gonna end.
Looks like we're not gonna see Uncle Roger's reaction to Jamie Oliver's SECOND attempt at making Thai Green Curry...
Love your ability to be honest and not know and be wanting to learn… kickass channel!! Can’t wait for your THAI GREEN CURRY VIDEO!! Soon I’ll be off OT and Looking forward to check out ur sandwich 🥪 shop in BK, hope u keep getting those 👍 likes!
Can’t wait to meet ya dude!!
Bro this mans blinks once lmao I swear
This guy out here just: 👁👄👁 into your soul
I think mark in cam is a character , if you look at his other video's you can notice some people get a bit surprised when he suddenly switches persona like the one on the restaurant where the chef gets very surprised when the filming started
Beware when using fish sauce, it will boost unintended smell. You may try few spoons but stick with salt.
21:45 I would happily eat any of those 3 curries without a shadow of a doubt. They all looked delicious in their own way.
Chef, I think it would be fantastic to host a round table discussion going over various ingredients or recipes with your group of colleagues and peers. Maybe everyone takes a recipe to work on over the week, month, etc and then everyone meets up with the finished result? Would be a great way to showcase different cultural backgrounds and experiences along with introducing some of the folks you talk about who are behind the scenes, granted they're ok with coming on.
Please watch mark weins make nasi goreng, and you'll know why he always smile...
(Because of something addicting).
This is southern style, water first, coconut cream at the end, no fish sauce (use salt instead), and no fat separation.
In my household, we will saute the paste first then add the coconut milk later on, just like you’ve mentioned, I’m here to confirm!
Thai fan🙏🙏😍
Sweet! Thanks for confirming!
You know, Brian, I was trying to figure out what was off with the video when I first saw it on Uncle Roger's channel. Mark Wein's staring into your soul without blinking was the thing! It's like he was grinding hallucinogens into the paste when the camera was off. 🤣. Love the channel.
As thais, this version can see widely in the southern. kindda southern stlyes. The most version you have is the one incleroger mention. ir's the central style one.
Talk about coconut milk...we ceragorize it into 2 type. literaly translate is head and tail. this base on the creamy level of coconut milk. Head is early one during the squeezing process while ... more creamy and thick. while the coconut milk tail hss less cream. Tnhe way to you these 2 types of coconut milk will give the final product different result. This ingredient needs to mention for our green curry.
My local Thai grocer carries Thai jasmine BROWN rice. It IS a thing.
thing about you is you add a lot of culinary commentary that is missing in other react videos, and sometimes from uncle roger's videos. you do a great job! hope to try one of your shop's sandwiches some day.
love your vids man. Mark Weins has crows feet just by his resting smile face
Also galangal is more floral than ginger. If you bit galangal you know because it feel like eating flower.
🤣🤣🤣 Uncle Roger really made fun of Mark Wiens and his family 🤣🤣🤣
can't wait to see how you cook Thai Green Curry, Chef 😊😊
Chef.. you sounded like my golf coach at the end. I can't wait to see your video, like that you took us along on your journey.. keep up the awesome work
We have bagged milk and drinks in Poland, granted they've become quite rare now as cartons became more popular. But when I was a kid bagged milk was a staple.
Hi Chef, I honestly really love your videos. What I would like to hear is some of your own stories working in restaurants (for example the time you were "forced" to work in a Japanese restaurant0). Thanks
17:58 Same happens in India for various things from fresh milk to coconut milk etc
Josh's technique is European, like when they grind peppercorns. Also, Mexicans and people from South of the border use it like that as well. They make very fine pastes. In Africa and Asia, the old world, they pound vs grind.
That's how we buy coconut milk and shredded coconut in Brazil also.
this method of cooking green curry has been done and got quite popular just recently.. like.. in the la st 20 years.. there're several reasons why
1. it's very quick and easy for the restaurant to whip up a bowl of green curry pretty fast.. Since they don't need to wait for the coconut cream to seperate in the begining of the cooking.
2. you still can taste the freshness of the coconut milk ( even a pasturised box one ) .. which is very different than the cooked down and oil seperated one.
3. alot of people seemed to be more in the " health concious" movement... they say the oil in the curry is unhealthy.. too oily.. ( yeh.. right !!! ) .. they think less oil.. not as thick.. less green.. is healthier.. (hahahahaha.. right !!)
from my two cents.
From Bangkok
In the Caribbean (at least where I'm from) we also bag drinks! There's icepop (frozen homemade juice some contain milk), bag juice (what it says on the tin really, juice in a bag) some snow cones get put in bags too but that's not normal and more of a personal thing from family for super young kids. There are more types and depending on the island and parish they even have different names for the same thing (bag juice in on place is sky juice in another). This doesn't even talk about the bottled drinks (coconut water for example are put in water bottles for tourists). I've come to realize that we are really similar to South Asians in certain things
Love to see your reaction to his Cowboy Kent Fried Rice video too. Really enjoy your videos.
I believe, Mark’s mother in law came from Krabi, the southern part of thailand. I think it’s her style of cooking curry.
I’m Thai and when i cook this dish at home I cook the coconut milk and curry paste first and the result is good though.
The way I explain to my friends (I'm from Central Europe, we're white af) why I can't just use ginger instead of galangal, I say it's like using grapefruit instead of orange. It looks almost the same, it's botanically almost the same, so I should be able to use these things interchangably, right?
Different flavour. But if all you can find is ginger then it's up to your taste. You must have an Asian market around.
That's what I'm saying - comparing galangal to ginger is like comparing grapefruit to orange. Different thing. There is no asian market that I know of, only a few stores that import asian spices, sauces, pastes, noodles, rice etc., just dry or processed foods, including galangal powder. But I actually buy fresh galangal from a local Thai restaurant
If you watch at 11:35 he blinks quickly as he is turning his head.
I live in Costa Rica, and it's quite common to get things tied up in plastic bags here- especially locally made things like queso fresco, sour cream, plantain chips, and icecream.
"This guy don't blink!!!" laughed so much coffee came outta my nose.....
Mark Wiens edits the videos so that blinking isn't excessive... That's why he seem so intense in his videos.
It's just 20 frames every five to ten seconds...labor-intensive, but possibly worth it.
bagging drinks is also a thing in Costa Rica, and i think the rest of LATAM, we used to buy Coke (the drink) when i was in school in a plastic bag
The part where you paused on Mark looking straight at the camera was the funniest part of the whole video 🤣
Correct me if I'm wrong (which i probably am) but i think boiling the paste and getting it into water will help it mix with the coconut cream a little better and more evenly because the milk/cream is a mixture of liquids and solids, the same with the paste and water
Japan does drinks in bags sometimes, it's just not quite as common as the others you mentioned. Usually just at festivals from 屋台 (street stalls) in my experience.
Unfortunately, galangal and shallots aren't available in my very small town... I would love to try them tho.. I'm definitely not rich, but I would buy these to try them..
They're usually found in the Asian stores or the farmer's market, It isn't that hard. Feel free to ask the owner of the Asian groceries if they sell/carry the products.
that's some solid advice at the end. Thank you
Your reactions to Mark's face was one of my favourite things about your first reaction. 😂😂😂😂 Looking to see if the faces do it again.
Edit: 6:17 LMFAO!!! 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
First video was the faces, second video its the blinking. Wtf will you notice if you react to this a third time? 🤣🤣🤣🤣🤣
😂😂😂
Stoked for your Thai green curry. Learning with you
i have looked at alot of these thai green curry videos also. and i began to think of something. what if you got some smoky flavors in this dish? if you smoked the curry paste first before you started to cook that dish. would that enhance the flavors of this food??
My favorite start to Sunday! Thank you!
Hahahaha... Uncle Roger is focus on Mark's mother in law while Brian is obsess with whether Mark is blinking or not even until whether his son blinks 🤣🤣🤣
Get bag drinks in Brasil also. I've never heard of it in Japan.
Soup made with duck carcass is freaking out of sight
Chef Tsao, I can't wait to see Uncle Roger react to your Thai green curry video. He's going to cause you so much emotional damage, so please for the love of God make your Thai green curry to Uncle Roger's liking so you can be crowned Uncle Tsao by Uncle Roger! Then you'll know he holds you at the highest regard for your Thai green curry recipe.
My family is Thai Korat, when I’ve see. This dish made it uses fish sauce but no shrimp paste 🥸
Everyone with Mark in their name never blink
in Guyana cream soda from a bag is soo good also fried rice in the brown paper bag is amazing 👏🏼 😋 🙌
Just some tip
You can use Thai green curry paste in Fried rice. Eat with Fried egg. Its very yummy.
2k views in 45 minutes is kinda nuts.🔥
I think what makes Mark look so creepy is the fact that he looks like a pure titan from Attack on Titan in real life.
Omg lol
I think the Uncle Roger videos performing really well are not just because your channel is piggybacking off of Uncle Roger, but because of the comedy aspect. The non-Uncle Roger reactions are usually just informative, while the videos from Uncle Roger and Vincenzo have that comedy aspect to them.
i know uncle rodger lost some support including me due ot his support of the ccp
In thailand, there is only two reasons why someone will smile like that, he either snorted the largest line of cocaine or does not live there, and dude can speak Thai
malaysia singapore thailand mostly we put the coconut milk at the last , cos we don't want to evaporates the creamy of coconut milk.
That's depends on the coconut brands you wanted on your curry, creamy or lean. The one Uncle Roger had eaten is the lean version where Mark's M.I.L. made is a creamy oily texture. Fish sauce is totally optional, depending on how much salt you put in your curry.
Sometimes watching the original video is better because you do not see the full cut from uncle Roger
Totally agree on the - if you are doing it at home, do what you want. But if you are doing a video on how to do something - make sure you know what you are talking about!
In Mexico, if you went to a tienda with bottled sodas in some areas, if you did not want to pay the deposit on the bottle, they would put it in a bag and give you a straw to drink it with.
Review Mark Weins 'Nasi Goreng', Indonesian fried rice.
did he cook the chicken with the paste together first cause that chicken look liked it had a lot of dark meat and so the purpose of it is to tenderize the protein in the process?...
I think the main problem with Jamie's curry (that I don't think was addressed) is that he's using skinless chicken. As Uncle Roger said, for this style of curry, the fat content is crucial. So if you use a lean, non fatty part of a chicken like breast or even skinless thigh, you won't get the same results.
If you’re still fixated on thai green curry I recommend checking out “กับข้าวกับปลาโอ Plaocooking” channel. There’re a lot of green curry videos in that channel but some of the old videos don’t have English subtitles so you have to go by visual.
This guy's face is "Hell no, he can't babysit!" 😭😂
i love how chef doesn’t read his comments, cause he was given the answer to his curry paste mistery many times in the comment section 😂😂
I actually read many of the comments, but I usually film my videos in 3-5 blocks! I appreciate everyone’s info but it doesn’t always make it into the videos!
There's also a difference between reading the information in a comment and that moment where it all sinks into your brain in a way that makes perfect sense. ESPECIALLY since Chef Brian is unlearning something that challenges his extensive training and experience. It's so much harder to believe something when everything you've been taught speaks to the contrary.
To his credit, the thought process I saw going through Chef Brian's mind was, "This is opposite of everything I've ever learned, but this Auntie and all my Thai commenters can't be wrong. All the other videos cook the cream first. What's going on here?" and then, finally, on the second viewing, it all clicked, and he understood what was going on throughout the cooking process. That kind of unlearning needs to be experienced, not just read through comments. I can learn these things through the comments, because I don't have decades of competing background knowledge getting in the way. Chef doesn't have that luxury.
As a teacher, this whole process was beautiful to watch. Correcting misconceptions is one of the hardest parts of my job, for this exact reason. Chef, you did a wonderful job staying open to the ideas of everyone telling you something so vastly different from what you learned, and that lightbulb moment was just *chef's kiss*.
@@ChefBrianTsao
i watch the videos and read the comments so i was just wondering how it stayed a mistery after plenty thai comments explaining the local style of curry, with the tough free range chicken that mark wiens mother in law cooks.
now as i understand that hese reactions are being filmed in blocks it explains it all.
wasn’t trying to throw shade hope it didn’t come of this way
I like how "does this guy ever blink?" comes right when he stops to drink coffee. I wonder if the two are connected?
Or maybe he has a different favorite white powder to Uncle Roger...
Even in nepal it's always in that type of plastic bag we transfer liquidity stuff.
Hahahaha I also get obsessed with people not blinking!
6:17 I'm gonna have nightmares tonight, thank you.
Also, he might not blink for drinking too much coffee.
How to tell ginger and galangal apart :
Ginger:
-dull skin (not shiny)
-soft easy to cut
-more watery
-brown skin and yellow inside
Galangal
-got a shine in the skin
-fibrous a little bit harder than ginger
-not as watery
-the skin generally got brown with pinkish hues and the inside is white pinkish
-the skin got little section like rings bamboo segment
I liked it. But please before you end with reacting to Thai Green Curry. Please please react to uncle Nick's version with uncle Roger. I must see what are you saying about what Nick did.
i think stir fried the paste first like joshua is bad because all thai curry paste is easy to cook and get burned. So we have to cook paste in water or coconut milk but not to much since we always start cooking thai curry at high heat to extract flovor and aroma quickly and a lot. the ealier you put the paste the more flavor and aroma you get from it. but directly putting the paste on the pan could burn the paste and destroy the flavor. In my opinion, it not a big mistake and it might be fine if you put the curry paste first without burning it.
I'm gonna make Thai green curry now and I have never even tasted it. Lol
i think i got it. You want to add whole chicken parts, do curry paste in water+ rendered chicken fat. want to do with white meat and choiced dark meat fry curry paste in coconut milt till oil separates.
My goal for this year is to eat at one of your restaurants! Which one do you recommend i go to first?
I'm Thai here to confirm that any Thai gourmet cook would tell you to cook the coconut milk first. But in many cases of street food or home cook style, coconut milk is not a freshly made one but UHT kind instead. UHT coconut milk fat doesn't separate. So there's no point cooking it first.
Also in my theory, From the actual fact that Thai curry with coconut milk historically originates from higher class luxury cooking (we called it "chao wang" which means "palace style" or "royals") as opposed to what modern day we called it "gang pa" which means "jungle curry" to refer to the curry without coconut milk. So the "home" recipe of the home cook that passed down the family since before the revolution 90 years ago might not be based on luxury coconut milk (that takes a huge step to prepare) or at least the delicacy of cooking it was not a thing for home cooking until recently.
Another theory is that this is how she made it as a huge batch for street food stalls style. That amount of coconut milk may take forever to separate the fat and even longer to simmer the curry to thicken and have the flavor into the chicken. Simmering just water and curry paste with chicken would take minutes or up to an hour. Compared to simmering coconut milk with water and fat over it probably takes many hours. But again, This is just my theory.
I been told by mate who from Thailand the milk already broken already spilt.
Also recommend Pailins video on Thai Jungle Curry