Less inability and more "just goes with whatever he can get/do" One of the best things about canoe is how much the average joe can relate to his limitations
Future Canoe is the foremost specialist in radioactive cookery. Few chefs can choose ingredients that register on a Geiger counter with their eyeballs only. All jokes aside, his knife skills are pretty good and he is a pretty chill cook, who is improving with each mistake.
FutureCanoe is... well, that's kind of his thing, substituting whatever ingredients he might have on hand. Theoretically, it's to show that you don't have to have everything perfect. I've seen a video of his where... I forget what he's making, but the video he's following says: "Add x, y, and z" and Canoe goes, "I'm going to add x, x, and x..."
Using similar ingredients on hand in exchange of the actual piece made FutureCanoe relatable. I tend to do that too when I cook something before at my friend's house.
indians are not mad at FutureCanoe. He's found his place to shine! He adapts the recipes to whatever is available in the pantry while respecting the original concept. Also, generally, indian recipes are pretty forgiving..just as long as one avoids chilly jam.. 😌
It probably helps that Canoe isn't trying to hide the receipts for his massive substitutions or even really trying to recommend them - he's not Jamie Oliver claiming proudly that chili jam is an appropriate ingredient for egg fried rice, he's an internet funnyman who played a snippet of someone else's recipe to comically highlight the way he ignored their carefully thought out instructions. There's no opportunity for anyone to mistake his weird ass deviations for being authentic, nor does he encourage anyone to. "Ordinary guy deviating from recipe because he doesn't has what it calls for and can't be bothered" is relatable, unlike, say, a british chef using his italian cooking chops to try and present horrible recipes that get every step and ingredient wrong as semi-authentic asian food.
That's him messing up on purpose dude how I can say he's better than most who calls themselves pro he literally have where he rant about himself obviously you weren't there to know that's his character ✍
@@joybwoy ive watched him for a long time, i know his character, and messing up just to intentionally ruin something isnt a character he plays, its a genuine mess up. i love his content and hes good at cooking. your defending someone in a comment where he doesnt need defending.
@@lightbearer1550 Yeah, I don't understand that guy's comment. Everybody who cooks, even pros, don't always do it perfectly right every time. Plenty of pros who make cooking vids admit as much from time to time.
@XBluDiamondX I was a chef for 6 years, I was great at my job I ended up being the best Sautee chef the restaurant had seen since their own sous chefs but even then I still fucked up from time to time, I just did it less than others. But I wouldn't sit there and say "no I did nothing wrong I'm a god"
As soon as i first discover FutureCanoe, i was hooked. The deadpan humor, lack of expressions, and unpredictability in following directions just had me hooked. Just fun to watch.
Hey Chef Brian, I went to Mission Social 2 days ago, and I just wanna say it was an incredible experience, just getting the packaging of the sandwich, and unwrapping it, finding tootsie pops and an absolute unit of a sandwich. Kinda insane how sturdy the bread is, while keeping itself crunchy and soft. Never thought i’d ever come over here to Brooklyn, since I actually live across the world over in Singapore! It was a damn good sandwich…
I love how future canoe has been getting attention from other channels lately. Maybe his dream of being roasted by Uncle Rodger will come true one day.😊
@@joeclaridy Actually it just means "chinese" because it looks like the hats they stereotypically wear. An actual china cap though is a slightly different type of utensil. They have the same basic shape but a china cap has much larger holes.
A tip for everyone out there with GERD: If tomatoes are one of your reflux triggers and you miss butter chicken and other tomato based curries, use FRESH tomatoes and add a pinch of baking soda to the curry base after it's blended up. The baking soda kills the acidity and makes it safer for you to eat. Now, why fresh tomatoes? Because if you use canned or paste, the baking soda will COMPLETELY KILL THE TOMATO FLAVOR. I learned this from experience, don't repeat my mistakes. Try it and maybe you can go back to enjoying butter chicken! I make it this way for my fiancee because she has GERD and she's able to eat it.
I love FutureCanoe. Probably the most honest and relatable cooking channel on TH-cam. He does what you know everyone that tries to follow an online recipe does behind closed doors, but he's frank and upfront about it, sprinkling in a little dry humor to help it go down. It's the sort of thing I'd want to do if I started a cooking channel
I love futurecanoe. From the deadpan delivery to how his whole thing is "this is realistically what you're gonna get when making that recipe at home". Does it always turn out great? No. But he's honest about it and that's worth a thousand times more than a picture perfect result- he's genuine.
""Why doesn't he just get a big f'ing bowl" is exactly what I think when I see someone doing the "well" technique on their counter. I'm sure it makes sense if you're a baker in a bakery or something but just sounds like a great way to make a mess at home.
It's not done at the same time, because it's usually made with leftover tandoori chicken - which isn't really marinaded in the yoghurt mixture, rather it's cooked in the tandoori with the yoghurt and spice blend on it, prior to being used in the butter chicken. It's a "stew" for leftovers.
I love Future Canoe. He's that funny friend that shows you how to cook stuff even with not all the right ingredient. Then, when comes out looking weird, he tells you that as long as is taste great, it doesn't matter that it doesn't look like the internet picture. Then you and him demolish a that food for 6 people between the two of you. While watching something mindless but fun.
i'm commenting this for first time , as an indian ,nothing could make me hate future canoe , he's just like me making recipes and all indian moms replace stuff if something is not available
Oh wow, can't remember the last time I was this early for a video! Am super excited :D Also, WOW! Chef Brian getting closer and closer to the 200k subscribers mark; so good to see man, I love your videos!
Sonny has some of the best hacks and flavorful recipes on the 'Tube. Have made many of his recipes and taken many of his techniques...Need a fridge for the backyard still.
watching futurecanoe videos alone is already funny, especially with the deadpan voice and "meet you halfway" take on the recipes. but seeing people react to him makes it 5x funnier
Fun fact of the day: Cilantro tastes like soap because your ancestors didnt mutate to consume it unlike everyone else. You are tasting the unedible parts while others taste the now edible parts.
At around 21:00 - the lemon juice will penetrate in the first 20 minutes (pH of lemon juice is 2-3) + you have capsaicin which has the best solubility at around pH 2 (research done by Palacky's univerzity of Olomouc, Czech republic) increasing the amount of spiciness added to the meat. Adding the rest of the ingredients will increase the pH (mainly, youghurt which has pH of around 4.5-4.8 , source - Alnemr, et al: Enhanced Functional, Sensory, Microbial and Texture Properties of Low-Fat Set Yogurt Supplemented With High-Density Inulin) of the marinade, so capsaicin will not penetrate enough as it wont activate. TLDR: Lemon juice + capsaicin = more flavour, lemon juice + capsaicin + youghurt = less flavour
FutureCanoe's video is beloved because how realistic it is for us home cooks to remade said "Cooking tutorial". He used ingredients that a normal household have and he doesn't sugar coated anything and if it didn't work, the it didn't work. That's why people enjoyed his video 😂
Future Canoe's whole shtick is "roughly" following instructions. Tbh I think a lot of people like his approach because he kind of does things a lot of homechefs do in reality. Not everyone is willing to go to a grocery store just to get that one ingredient they forgot to get (or didn't restock on). So occasionally people are gonna opt for substitutions. Also he has that kind of deadpan inflectionless voice that makes some of his jokes particularly funny.
3:32 _Degi Mirch_ is actually the mild chilli in India; it is used more for adding the red color than for its heat/spice; alternative to Kashmir chilli (because Kashmir can't grow enough to satisfy demand)
31:10 that imo is the right texture for butter chicken. Fyi lesser known fact it's called butter chicken not because of the butter but the texture of that silky buttery smooth sauce that's why straining is a crucial step
What i love about future canoe is he dosnt follow the exact instructions and find creative ways around to get the desired result with what he has around the house. I love this because its an important information to know to alot of people who are new to cooking and experimenting with cooking recipes. Alot of times i see them think that everything is ruined because they dont have 1 ingredient or they need to get the exact incredient down to the exact type of brand when in reality you can substitute certain ingredient you dont have with stuff you do have it saves alot of time snd money and most of the time the end result can even come out better.
I enjoy watching Future Canoe. If he didn't have the correct ingredient, he made substitutes. He used to beat a lot of recipes on the couch. Chef Brian sure is a chatterbox on this video, but it would be nice to review more Future Canoe.
Once again...GREAT timing! Just picked about 15 lbs of san marzanos from the garden that I'm going to be canning up tomorrow - some into a salsa with other mixed tomatoes, but most on their own. SO nice to have your own homegrown tomatoes in the middle of winter!
Love Future Canoe! So fun to see you reacting to one of his videos. (You should react to his boba tea video. 🤣) Still loving the “two-video” reaction format. The “feasty boys” segment at the end was a nice touch. We’re all wanting some good Butter Chicken in the end. (By the way, seeing that tandoori chicken grilling on your grill from your own Butter Chicken video was a nice bit of eye candy. So beautiful!🤤) It’s my understanding that the reason Future Canoe doesn’t show his face is that he still has a day job (the videos are his side hustle), and he doesn’t want to be recognized.
Gotta love futurecanoe. He does things in a very memey homecook sorta way. Completely throws out any sense of authority on teaching just to make something fun to watch being made. I'd also like to think he makes cooking more approachable with his roundabout ways where he's substituting ingredients or equipment to just get stuff done.
Frenchie: "You know what else has nice gluten development because of me?" Brian: "What?" Frenchie: "Bl[eep this and just start laughing so they think i did a racism.]" Brian: *dies laughing*
Chefs, at 27:56 Looks like fenugreek seed powder was used. Which makes the gravy bitter. And not what is used for butter chicken. What the recipe calls for is dried Fenugreek leaves (Kasuri Methi) which are crushed by hand and added in most dishes at the end to bring subtle flavour. Also in south indian cooking you notice that when tamarind is used, a pinch or so of roasted Fenugreek Powder is added at the end to balance the sourness. And supposedly as per Ayurveda the properties of both ingredients together is better for health
Love the Asterix in the background. The French used to produce some of the most iconics comic book characters out there like Asterix, Gaston lagaffe, Tintin etc etc. As a collector I just love to see it. Although I collected mostly Bob et bobette. Great episode!
FutureCanoe doesnt show his face cause he has a actual regular job where his clients need to see him and he doesnt want the youtube stuff to interfere with it
FutureCanoe actually asked people if he should get better lighting to make the food look better, obviously people said no, because this is more relatable. Plus it's just more funny this way.
Chinois is french for Chinese. The strainer is called that because it looks like a stereotypical asian hat. The word also means fussy or an unpleasant speech. (so you can see the inherent racism)
Guys, guys. The color is the deggi mirch. That stuff is so intensely red you can use it as red food coloring without making your (now red) food particularly spicy. FutureCanoe didn't use deggi mirch so his came out brown.
Love little guys, Calebs just a bit blunt at times. Future canoe is SO funny and his more recent recipes have been AMAZING. You should watch the cheese adventures.
Recently found a TH-camr/cook personality called Stalekracker and he cooks Louisiana dishes in the most Cajun way possible. He has a great personality and i think Chef Brian and Chef Paul would enjoy reacting to him.
We need a mega egg fried rice competition hosted by Uncle Roger. Featuring Guga, Brian Tsao, Frenchy, Chef Rush, Chef James Makinson, Nick DiGiovanni, Auntie Esther and Cowboy Kent.
I understand Frenchie liking the garlic confit and saying the san marzarno is better in quality but it is a matter of authenticy. In south Asian food, substituting raw garlic to confit is not going to give the same flavour. Using cream would have been better rather than walnuts. Also, the tomatoes we get in South Asia won't give a deep red that canned italian tomatoes may give.
I mean i’m assuming sonny blended his tomatoes before the cashews so they had a sauce to cook down in and absorb to soften. Made perfect sense to me. Also I have made his version of butter chicken before and it was reeeeally incredible, highly recommend! His is a chef as well so his recipes are always solid. I don’t understand the two step marination either, but i’m curious what his reasoning was for it.
The Lemon juice is more a sterilising agent, that may now be mixed up as a marinade (from before refrigeration, Vindaloo etc). Some cultures wash meat products with vinegar, for the same reason, prior to cooking.
FutureCanoe is kinda like a funny line cook who tricks you into thinking he’s going to mindlessly follow instructions
Although once you get to know him well enough you become surprised when he DOES follow instructions.
His deadpan humor, no expressions, inability to follow recipes completely and keeping it real is why we love FutureCanoe
Less inability and more "just goes with whatever he can get/do"
One of the best things about canoe is how much the average joe can relate to his limitations
Future Canoe is the foremost specialist in radioactive cookery. Few chefs can choose ingredients that register on a Geiger counter with their eyeballs only. All jokes aside, his knife skills are pretty good and he is a pretty chill cook, who is improving with each mistake.
FutureCanoe is... well, that's kind of his thing, substituting whatever ingredients he might have on hand. Theoretically, it's to show that you don't have to have everything perfect. I've seen a video of his where... I forget what he's making, but the video he's following says: "Add x, y, and z" and Canoe goes, "I'm going to add x, x, and x..."
@@blankadams3120 for example, deep dish pizza, when recipe called three different aromatics for tomato sauce, and he added oregano three times
@@MrDarkSidiusugg that this dudes name i find him so annoying no matter how many times i skip his vids they keep showing up in my shorts
@@MrDarkSidius That might have been the one I was thinking of.
Using similar ingredients on hand in exchange of the actual piece made FutureCanoe relatable. I tend to do that too when I cook something before at my friend's house.
indians are not mad at FutureCanoe. He's found his place to shine! He adapts the recipes to whatever is available in the pantry while respecting the original concept. Also, generally, indian recipes are pretty forgiving..just as long as one avoids chilly jam.. 😌
It probably helps that Canoe isn't trying to hide the receipts for his massive substitutions or even really trying to recommend them - he's not Jamie Oliver claiming proudly that chili jam is an appropriate ingredient for egg fried rice, he's an internet funnyman who played a snippet of someone else's recipe to comically highlight the way he ignored their carefully thought out instructions. There's no opportunity for anyone to mistake his weird ass deviations for being authentic, nor does he encourage anyone to. "Ordinary guy deviating from recipe because he doesn't has what it calls for and can't be bothered" is relatable, unlike, say, a british chef using his italian cooking chops to try and present horrible recipes that get every step and ingredient wrong as semi-authentic asian food.
i love future canoe, hes real, he isnt a pro, and he tries "sometimes" and the food turns out good "sometimes"
That's him messing up on purpose dude how I can say he's better than most who calls themselves pro he literally have where he rant about himself obviously you weren't there to know that's his character ✍
@@joybwoy ive watched him for a long time, i know his character, and messing up just to intentionally ruin something isnt a character he plays, its a genuine mess up. i love his content and hes good at cooking.
your defending someone in a comment where he doesnt need defending.
@@lightbearer1550 Yeah, I don't understand that guy's comment. Everybody who cooks, even pros, don't always do it perfectly right every time. Plenty of pros who make cooking vids admit as much from time to time.
@XBluDiamondX I was a chef for 6 years, I was great at my job I ended up being the best Sautee chef the restaurant had seen since their own sous chefs but even then I still fucked up from time to time, I just did it less than others. But I wouldn't sit there and say "no I did nothing wrong I'm a god"
Isn't he an actual professional though, since he is a line cook?
the best part about futurecanoe changing ingrediants shows that you dont NEED the exact things to make stuff you can alter it and get similar levels
Absolutely... As long as you aren't Jamie Oliver
@@crossfire2045 We're talking substituting ingredients though, not making shit up.
@@groofay key word from OC: alter
@@groofay As long as you don't add mango chutney to your curry, you're good.
FutureCanoe is a perfect representation of a home cook; using what you got on hand rather than worrying about following some recipe to a T.
ways to win Frenchies heart:
Lots of butter
no peas
Please please do more Future Canoe reactions. He's the master of "good enough" cooking
Frenchy loves the attention and we love Frenchy. He deserves attention!
As soon as i first discover FutureCanoe, i was hooked. The deadpan humor, lack of expressions, and unpredictability in following directions just had me hooked. Just fun to watch.
Somehow, I didn’t expect Paul to fall for FutureCanoe instantly, but then again, I should’ve.
Future canoe is the best.
Personally, i don't find him funny
@@Andres-db4jmWhat's the point of this comment tho 👀✍ just asking
@@joybwoyno point, bro
Hey Chef Brian, I went to Mission Social 2 days ago, and I just wanna say it was an incredible experience, just getting the packaging of the sandwich, and unwrapping it, finding tootsie pops and an absolute unit of a sandwich. Kinda insane how sturdy the bread is, while keeping itself crunchy and soft.
Never thought i’d ever come over here to Brooklyn, since I actually live across the world over in Singapore! It was a damn good sandwich…
Thank you for visiting!
I love how future canoe has been getting attention from other channels lately. Maybe his dream of being roasted by Uncle Rodger will come true one day.😊
18:58 Don't you try to gaslight Frenchy like that 😂
Hope to see him more here, FutureCanoe is great, love that he also shows all his mistakes (and honestly, that makes even funnier video)
I laughed so hard when Frenchy shut down Brian before he could explain what "chinoise" really means.
China cap
@@joeclaridy Actually it just means "chinese" because it looks like the hats they stereotypically wear. An actual china cap though is a slightly different type of utensil. They have the same basic shape but a china cap has much larger holes.
Futurecanoe purposefully uses "bad" lighting because its funny
OMG! FutureCanoe is the GOAT!
A tip for everyone out there with GERD: If tomatoes are one of your reflux triggers and you miss butter chicken and other tomato based curries, use FRESH tomatoes and add a pinch of baking soda to the curry base after it's blended up. The baking soda kills the acidity and makes it safer for you to eat. Now, why fresh tomatoes? Because if you use canned or paste, the baking soda will COMPLETELY KILL THE TOMATO FLAVOR. I learned this from experience, don't repeat my mistakes. Try it and maybe you can go back to enjoying butter chicken! I make it this way for my fiancee because she has GERD and she's able to eat it.
I love FutureCanoe. Probably the most honest and relatable cooking channel on TH-cam. He does what you know everyone that tries to follow an online recipe does behind closed doors, but he's frank and upfront about it, sprinkling in a little dry humor to help it go down. It's the sort of thing I'd want to do if I started a cooking channel
I love futurecanoe. From the deadpan delivery to how his whole thing is "this is realistically what you're gonna get when making that recipe at home".
Does it always turn out great? No. But he's honest about it and that's worth a thousand times more than a picture perfect result- he's genuine.
I was just thinking "man would be hilarious if they react to futurecanoe", good for you guys for somehow listening to my mind
The dead pan humor of canoe guy made it very fun to watch. And I’m sure what he made was delicious.
""Why doesn't he just get a big f'ing bowl" is exactly what I think when I see someone doing the "well" technique on their counter. I'm sure it makes sense if you're a baker in a bakery or something but just sounds like a great way to make a mess at home.
OMG YES!!! FUTURECANOE!!! I'm so excited yall watched him!
Nah nobody gets mad on FutureCanoe, Indian or not... boy is real real with cooking and is hella funny as well.
Omg my two faves! I'm glad you came across FutureCanoe. Would love to see a collab between you two.
It's not done at the same time, because it's usually made with leftover tandoori chicken - which isn't really marinaded in the yoghurt mixture, rather it's cooked in the tandoori with the yoghurt and spice blend on it, prior to being used in the butter chicken. It's a "stew" for leftovers.
I love Future Canoe. He's that funny friend that shows you how to cook stuff even with not all the right ingredient. Then, when comes out looking weird, he tells you that as long as is taste great, it doesn't matter that it doesn't look like the internet picture. Then you and him demolish a that food for 6 people between the two of you. While watching something mindless but fun.
This makes me so happy! I’ve been waiting for yall to check out the homie canoe
i'm commenting this for first time , as an indian ,nothing could make me hate future canoe , he's just like me making recipes and all indian moms replace stuff if something is not available
Oh wow, can't remember the last time I was this early for a video! Am super excited :D
Also, WOW! Chef Brian getting closer and closer to the 200k subscribers mark; so good to see man, I love your videos!
Thank you!🙏
Loved this video. Had a really rough day and y'all improved it. thank you so much
Frenchy’s soul left his body for a second when they said they were gonna wash away the fond hahahaha
FutureCanoe sounds like Alvin from Babish on valium.
Sonny has some of the best hacks and flavorful recipes on the 'Tube.
Have made many of his recipes and taken many of his techniques...Need a fridge for the backyard still.
watching futurecanoe videos alone is already funny, especially with the deadpan voice and "meet you halfway" take on the recipes. but seeing people react to him makes it 5x funnier
Fun fact of the day: Cilantro tastes like soap because your ancestors didnt mutate to consume it unlike everyone else. You are tasting the unedible parts while others taste the now edible parts.
Sonny from ThatDudeCanCook has a lot of great videos.
At around 21:00 - the lemon juice will penetrate in the first 20 minutes (pH of lemon juice is 2-3) + you have capsaicin which has the best solubility at around pH 2 (research done by Palacky's univerzity of Olomouc, Czech republic) increasing the amount of spiciness added to the meat. Adding the rest of the ingredients will increase the pH (mainly, youghurt which has pH of around 4.5-4.8 , source - Alnemr, et al: Enhanced Functional, Sensory, Microbial and Texture Properties of Low-Fat Set Yogurt Supplemented With High-Density Inulin) of the marinade, so capsaicin will not penetrate enough as it wont activate.
TLDR: Lemon juice + capsaicin = more flavour, lemon juice + capsaicin + youghurt = less flavour
🤌🏻
futurecanoe rules, perfectly deadpan, been following that dude since like 100k subs. glad yall are reviewing his
FutureCanoe's video is beloved because how realistic it is for us home cooks to remade said "Cooking tutorial". He used ingredients that a normal household have and he doesn't sugar coated anything and if it didn't work, the it didn't work. That's why people enjoyed his video 😂
I love that you guys did future canoe. Now I want butter chicken you fucks. Also love the ending metal.
He is really funny thank you for sharing this gem with us.
Future Canoe's whole shtick is "roughly" following instructions. Tbh I think a lot of people like his approach because he kind of does things a lot of homechefs do in reality. Not everyone is willing to go to a grocery store just to get that one ingredient they forgot to get (or didn't restock on). So occasionally people are gonna opt for substitutions. Also he has that kind of deadpan inflectionless voice that makes some of his jokes particularly funny.
3:32 _Degi Mirch_ is actually the mild chilli in India; it is used more for adding the red color than for its heat/spice; alternative to Kashmir chilli (because Kashmir can't grow enough to satisfy demand)
4:56 BRO I can't With his face 😮💨😃
Aah FutureCanoe...love this guy
31:10 that imo is the right texture for butter chicken. Fyi lesser known fact it's called butter chicken not because of the butter but the texture of that silky buttery smooth sauce that's why straining is a crucial step
What i love about future canoe is he dosnt follow the exact instructions and find creative ways around to get the desired result with what he has around the house. I love this because its an important information to know to alot of people who are new to cooking and experimenting with cooking recipes. Alot of times i see them think that everything is ruined because they dont have 1 ingredient or they need to get the exact incredient down to the exact type of brand when in reality you can substitute certain ingredient you dont have with stuff you do have it saves alot of time snd money and most of the time the end result can even come out better.
I enjoy watching Future Canoe. If he didn't have the correct ingredient, he made substitutes. He used to beat a lot of recipes on the couch. Chef Brian sure is a chatterbox on this video, but it would be nice to review more Future Canoe.
Finally future canoe gets on the radar of reaction channels. This era is going to be sick!!!
FutureCanooe is my spirit animal. Been subbed to him for quite some time now.
I've been watching this dude for a while and I absolutely love his transformation of recipes!
Once again...GREAT timing! Just picked about 15 lbs of san marzanos from the garden that I'm going to be canning up tomorrow - some into a salsa with other mixed tomatoes, but most on their own. SO nice to have your own homegrown tomatoes in the middle of winter!
Yall need to do more of Future Canoe's videos. He's great.
Love Future Canoe! So fun to see you reacting to one of his videos. (You should react to his boba tea video. 🤣)
Still loving the “two-video” reaction format. The “feasty boys” segment at the end was a nice touch. We’re all wanting some good Butter Chicken in the end.
(By the way, seeing that tandoori chicken grilling on your grill from your own Butter Chicken video was a nice bit of eye candy. So beautiful!🤤)
It’s my understanding that the reason Future Canoe doesn’t show his face is that he still has a day job (the videos are his side hustle), and he doesn’t want to be recognized.
Gotta love futurecanoe. He does things in a very memey homecook sorta way. Completely throws out any sense of authority on teaching just to make something fun to watch being made. I'd also like to think he makes cooking more approachable with his roundabout ways where he's substituting ingredients or equipment to just get stuff done.
Since im 50% African 50% European i began eating foods with my hands and it tastes so much better eating with hands 😅
Those both looked gooed! Too bad your video on Thursday was blocked by youtube... I was looking forward to it! Keep up the great work!!
It’s available to view on Patreon with NO PAY WALL!
21:17 "i'm sorry, his hair is already upsetting me." Great news Frenchy, that hair isn't around anymore to upset you.
Future Canoe inspires me to cook and not be afraid to mess it up... Chef Brian and Frenchie give me the knowledge to fuck it up less.
You got love when FutureCanoe takes the piss out of you with his dull commentary 😂
I love that dude can cook. I have seen that video and it makes me hungry every time. I love that he beats up his fridge at the end of every video.😂
Frenchie: "You know what else has nice gluten development because of me?"
Brian: "What?"
Frenchie: "Bl[eep this and just start laughing so they think i did a racism.]"
Brian: *dies laughing*
Chefs, at 27:56 Looks like fenugreek seed powder was used. Which makes the gravy bitter. And not what is used for butter chicken. What the recipe calls for is dried Fenugreek leaves (Kasuri Methi) which are crushed by hand and added in most dishes at the end to bring subtle flavour.
Also in south indian cooking you notice that when tamarind is used, a pinch or so of roasted Fenugreek Powder is added at the end to balance the sourness. And supposedly as per Ayurveda the properties of both ingredients together is better for health
Love the Asterix in the background. The French used to produce some of the most iconics comic book characters out there like Asterix, Gaston lagaffe, Tintin etc etc. As a collector I just love to see it. Although I collected mostly Bob et bobette. Great episode!
tintin in belgian though....
@@anonymousgaming5212 Pretty sure it's original French, even though Hergé was belgian.
you two are my favorite people this is awesome
Looks like y'all got a little warm after hitting the Indian restaurant. LOL. Keep up the good work guys!!!
“When you bone, you need to be stiff”😂😂😂😂😂😂😂😂😂😂
FutureCanoe doesnt show his face cause he has a actual regular job where his clients need to see him and he doesnt want the youtube stuff to interfere with it
FutureCanoe is a total cooking showmaster😂
FutureCanoe actually asked people if he should get better lighting to make the food look better, obviously people said no, because this is more relatable. Plus it's just more funny this way.
Chinois is french for Chinese. The strainer is called that because it looks like a stereotypical asian hat. The word also means fussy or an unpleasant speech. (so you can see the inherent racism)
FutureCanoe reminds me of a stoned Emo Philips doing cooking shows.
FutureCanoe makes me think of disgruntled AI gaining sentience and can't be bothered to do anything. I love it.
I love both of those guys. I'm so hungry now!
Those sourboys "lil guys" go hard. Super addictive. Lol.
Guys, guys. The color is the deggi mirch. That stuff is so intensely red you can use it as red food coloring without making your (now red) food particularly spicy. FutureCanoe didn't use deggi mirch so his came out brown.
Hope you guys react to more FutureCanoe videos!! His stuff is great
That gluten development in the middle 💀
Before I go any further into the video ITS ABOUT DAMN TIME you guys have a Sonny video, let me tell ya that dude can cook 😉
Love little guys, Calebs just a bit blunt at times.
Future canoe is SO funny and his more recent recipes have been AMAZING. You should watch the cheese adventures.
Recently found a TH-camr/cook personality called Stalekracker and he cooks Louisiana dishes in the most Cajun way possible. He has a great personality and i think Chef Brian and Chef Paul would enjoy reacting to him.
We need a mega egg fried rice competition hosted by Uncle Roger. Featuring Guga, Brian Tsao, Frenchy, Chef Rush, Chef James Makinson, Nick DiGiovanni, Auntie Esther and Cowboy Kent.
Its always nice to remember i love metalcore and getting jumpscared by metal at the end 😂
9:55 This is why we love him
I understand Frenchie liking the garlic confit and saying the san marzarno is better in quality but it is a matter of authenticy. In south Asian food, substituting raw garlic to confit is not going to give the same flavour. Using cream would have been better rather than walnuts. Also, the tomatoes we get in South Asia won't give a deep red that canned italian tomatoes may give.
I mean i’m assuming sonny blended his tomatoes before the cashews so they had a sauce to cook down in and absorb to soften. Made perfect sense to me. Also I have made his version of butter chicken before and it was reeeeally incredible, highly recommend! His is a chef as well so his recipes are always solid. I don’t understand the two step marination either, but i’m curious what his reasoning was for it.
The Lemon juice is more a sterilising agent, that may now be mixed up as a marinade (from before refrigeration, Vindaloo etc). Some cultures wash meat products with vinegar, for the same reason, prior to cooking.
Brian beating on Frenchy like he owes him money lmao
Thank you for future canoe
The return of “gluden”!
Frenchie is an international treasure
I LOVE Futurecanoe!!
Please do more reactions to his videos, he's so much fun
future canoe doesn't pretend to cook authenticly. he can do all the switch he wants :)
More futurecanoe please!
He's very amazing and funny.