I hope all of you are enjoying the new year so far! Be sure to see Jamie's first green curry video: youtu.be/5 KDyiigDDUk and yes, I am remaking Jamie's Veggie Lasagna ;)
Not bad, not bad lol. It's summer here in Australia so we have heaps of mozzies and also sand flies that bite. Plus ton's of normal flies that drive you nuts.
Just to be perfectly honest, I’m kinda done with these reactions: I enjoy uncle Roger because of the obvious satire, ‘he funny guy’ you know; I also enjoy Jamie Oliver because some 25 years ago he was the one that literally got me cooking and thinking about food, produce and my materials. Now his style of cooking or the way he presents himself won’t be to anyone’s liking, some might find him controversial or even obnoxious. Thing is, reactions like these suggest that the man is a complete hack and one should steer clear of his food philosophy. It’s all good we’re have a laugh and all, but it should not be at someone else’s expense, especially when that someone has earned his pedigree and is actually a trained chef instead of, say, Jack the pretender from the Cooking with Jack Show who has no clue whatsoever.
Oh, They are using the shrimp paste brand from my country Vietnam, Niceeeeeee. The brand is Hau Loc shrimp paste, located in Thanh Hoa province and believe me, it is one of our specialty
It makes so much umami once you toast it! The first time I ever used shrimp paste myself, I was staying with some friends who have two cats and two dogs. They were out of the house, so I figured it was time because I knew how pungent it is when you cook it, and I opened up that jar and removed the seal. And all four pets basically teleported into the kitchen to find out what the delicious smell was.
I love how Jamie gets roasted all the time 😂😂 and the fact that he never even acknowledges all the people that roast him makes me believe either A. he literally doesn't watch anything by anyone B. nobody that sees him IRL and has seen doesn't tell him C. (most likely) he mad 😂😂
It's C. Graham Norten once brought up the paella incident and he just sort of seethed and doubled down with a forced smile. His problem isn't that he doesn't know how to cook; it's that he he doesn't have the humility needed when trying to invitate on recipes, and he is stuck in the 1980's as far as his notions on "healthy" cooking (extreme low fat and lots of under seasoned, poorly cooked vegetables).
I always thought his shtick was things normal people could cook at home and get nutrition. Like a british dude Rachel Ray that teaches you how to hide vegetables in kids dishes.
5:30 Most of the capsaicin (provides the spiciness and bite) is in the placenta, which is the white stuff near the stalk, where most of the seeds are connected, followed by the seed walls. There is also dihydrocapsaicin, which is mostly located in the inner lining of the chillie and within the seeds (this is responsible for the afterburn in your palate and throat). Other capsaicinoids are distributed within the flesh but only provide about 5-10% to the overall spiciness, depending on the breed. You can change the spiciness profile quite a bit depending on what parts of the chillies you remove :)
I'm pretty certain that the only reason Jamie consulted someone, and didn't do his usual butchering of food, because he's in a public setting and he wants to save face.
1. If you don't like spicy food, why make/order Thai green curry in the first place? 2. If you really want to dilute the heat without messing up the milk:paste ratio and color, I think replacing half of the Thai chilies with some kind of milder (or even sweet) green chili variety might work better.
For 1, maybe people wanna try something new and/or learn to be more resilient to spice. It's like eating something with an acquired taste until it stops being gross and you can start to appreciate the nicer flavors it has. And there's always room to expand what you do and don't like by trying something new
Some places do have milder forms of Thai green curry depending on the chilies and spices used, and in this recipe Jamie was using a recipe from a Thai Chef so even though he tweaked it he still kept to the ingredients in the recipe and thus used Thai chilies.
for the point #2 - You can also do a quick wash with alcohol (ideally clear one like vodka), as capsaicine (CPC) and its derviates are highly soluable in ethanol (normal alcohol, but the "alcohol" is a name of a whole group of substances). A quick (10 min.) bath in a shot of alcohol at room temp would remove a big portion of CPC and will be evaporated before the water (boiling point of ethanol < water) during cooking. Example: medicinal capsaicine tincture (iirc, its 1% capsaicine solution in 96% alcohol, could be wrong - will need to revise European Pharmacopeia or USP, under the name Capsici tinctura normata, index number 1445). For the alcohol and cooking - penne alla vodka.
If you go camping in a subtropical/swampy environment, you learn to hate centipedes. They get in your shoes if you leave them out of the tent and they sting like hell.
Here in the Netherlands you can get galangal in every asian shop (every town has one or more of them) and in the normal standard supermarket they sell it dried and grinned and use the Indonesian name for it : laos.
chef Mc Dang is a legend in thai cuisine and also well known for putting he's finger into Gordan's curry 😂( Gordon's Great Escape, Series 2, Episode 4, (UK, 2011) )
A 'pinny' is used interchangeably with 'apron' in New Zealand (a former British colony). You use either word, everyone knows what it is. It's not a slang word, more of a British word that is quite normal to use.
Hey, chef. I'm not surprised their rice turned out mushy. I noticed that in our western culture, we have the completely wrong idea about how to do it and it's even incorrectly specified on bags of rice sold about here. What Jamie did here, using twice as much water as rice, is actually what I see written everywhere as a rule and I used to try that too, but it was NEVER right. Not even once, not with any rice I tried! Who came up with those proportions, I have no idea!!! These days my favourite rice to use is Royal Tiger Gold jasmine rice and it comes from Cambodia and the bag has much more realistic proportions written on it: it's 1.2 water to 1 rice. This is much closer to what's actually always worked for me, also with other rice I had. But I tend to even go for 1:1 personally, which works even better as long as I do it right: the trick is to only apply high heat at the very beginning, to help heat the water up, but then I basically put my stove on the lowest possible setting, but... the lid has to stay on the ENTIRE time. This creates a lot of steam in the pot, which perfectly cooks the rice without needing a lot of water. I think the slightly higher ratio from the bag is there to account for the water that evaporates as you boil, but if the heat is really really low and the steam is kept inside 1:1 is perfect. Result is perfectly fluffy rice every time. And one more thing: there was a time when I considered getting a rice cooker. But I got so good at cooking rice in a pot with perfect results every time and no real effort that I no longer feel I need it. Would rice cooker make it easier for me? Only marginally. Cooking on the lowest heat under a lid doesn't require much supervision and I just leave it on undisturbed on the stove for the steam to work. My kitchen is small, so no point cluttering it with a device I can do so well without. But to anyone reading this who still uses the 2:1 ratio: please do yourself a favour and stop using so much water! That's your first step to getting much better results.
I hate mosquitos. I keep getting told that there is a reason for all animals, but I have never yet heard why mosquitos are here. Still hate them. The quick clip of the Stray Kids song made me laugh. That was an unexpected start to a Monday. :)
The reason Jamie was correct this time is Mr. Nobody aka Jimmy Doherty. British TV personality and farmer with his own show Food Unwrapped. He's the brains behind this curry.
Mosquitos are far worse. Not just because they kill more people than any other bug, but on a personal level, anything that takes my blood, I can't stand. I had to live in flea-infested rooms before, and let me tell you, it made be paranoid of every tiny tickle on my skin, it was a nightmare. Cockroaches might be gross, but comparatively harmless (in my own experience, of course, I'm sure they're quite a pest in many cases).
Oh god, fleas are a major pest too. I had to deal with an infestation once, and the next time I found even one flea, I went into preventative mode to make sure it wouldn't become a problem again. Dealing with that flea infestation made me almost prefer mosquitoes more.
I gotta say I hate cockroaches more than mosquitos just cause they scare the hell out of me 😅 I usually don’t go out too much in the summer cause I’m not a fan of the heat so I can stay away from mosquitos more than I can stay away from cockroaches. Anything creepy crawly is a no for me.
Mozzies are worse than Cockroaches. Mozzies bite! This will forever be the first Jamie uses a Wok episode. Something tells me he's watched Uncle Roger episodes. This was a great review to watch. Thanks, James!
As for me they still find me then too. Darn BC! Love living here but bugs love me back, not fun. Must be my sweet Mediterranean blood lol. I am that friend who keeps the bugs off of everyone else.
I grew up in a small town on a swamp. No cockroaches where I lived so I'll go with mosquitoes. By the time I'd moved away my body was so adapted to mosquito bites I actually quit swelling up from them. One of my friend's father had caught West Nile virus from one of them with severe complications. Now I almost never see the suckers after moving away.
Don't know what kind of rice they usually get in the UK, but I normally add water in the amount of 1.5 times the volume of rice for a dry result. With the amount that Jamie added it's going to be like a porridge but you could probably get away with that drowning it in the sauce. On the galangal, yes that can be pretty hard to find fresh. There is a dried ground version though that you may be able to get more easily, we get it here in The Netherlands as "laos" powder. If you can't get it at all, the flavour profile can be mimicked by combining ginger and white pepper in about 1:5 ratio. Do note that the white pepper is going to add more heat so you may want to adjust accordingly on the spicy ingredients.
I eat rice quite a bit in the US, and I'll tell you that having sauced rice cooked correctly is, from my understanding for porridge, completely different from mixing a starchy mush into the sauce. They should just use the good old finger method to get an accurate volume of water for the rice every time, especially since different types of rice can require vastly different ratios of water and from what ive heard the finger method is more or less completely consistent when you get it down.
A 2:1 ratio of water to rice is the general rule of thumb most people learn though with long grain rice, which is probably the most commonly types used, using less water when cooking does tend to produce rice that is less sticky and more appetizing.
@@jcohasset23 Actually the way I learned it initially, and knowing my mother this is bound to originate from Mrs Beeton, is to use ample water similar to cooking potatoes, cook for if I remember correctly 10 minutes and then drain (through a colander) after which you return it to the hot pan and leave it to rest under a (tea) cosy for at least half an hour. Didn't Nigella do something like this as well on one of Uncle Roger's reaction videos?
This is the Chef James style I fell in love with lately! This is raw, talented journalism, amazing editing, storytelling, and most of all, taking us to places to tell a powerful food story ... Keep up the amazing work, Chef! 👏👏🤷
Ugh, I hate mosquitoes! I'm extra sensitive to their bites, and *of course* they consider me a yummy treat. ...but they are an important part of the food chain. I've chosen to focus on that when it comes to mosquitoes. Edit to add: I like coconut, but that was too much coconut, even for my taste, lol.
I think they make up something like 10% of the bottom of the food chain, and they do a comparatively small part for pollination. I've heard some people say that we could probably get rid of all of them and the ecosystem would be able to bounce back. But I can't verify that at all. However, it might something to discuss. Would the benefit of eliminating malaria and other mosquito-spread diseases (thus saving those people's lives) outweigh the damage done to the ecosystem? Secondary question: How many human lives would such an act have to save to justify the damage to the ecosystem. I take the stance of humanity first, which means if it benefits humanity, it's a go from me. But I understand that damaging the ecosystem too much also hurts humanity, so I'm not saying that we should destroy it all for our sake. That's what makes this an important discussion to be had. Because the thing in California right now is that environmental groups were a big obstacle to proper forest management, which is a large factor for how bad the fires are right now. These environmental groups latch onto species like the Delta Smelt, and will block any policy that could harm them in any way, to the detriment of not just humans, but other species as well. So to simplify it, we have a situation where the environmentalists saved the smelt...at the cost of many human lives, property, habitat destruction, overall resources, and surely the lives of many many other animals as well. So, basically, was it worth saving the smelt at the cost of all this damage and loss of life? I say heck no, definitely not. Again, this is why this type of discussion is important to have.
In defence of guinea pigs: Happy Piggies make the most delightful squeaking noises - and a proper enclosure that is big enough and cleaned regularly smells like nothing but straw and fresh hay :)
Guinea pigs are also a delicacy in Peru, and black Guinea pigs are considered sacred there. They use black Guinea pigs for rituals, and for predicting the future. So they are cute, tasty, and magical.
Pinney is actually a frock like apron but they use it for normal aprons to. I think the frocks that are used in convents are also called pinneys some times. (I'm swedish and I have heard the word before and the first time was probably in a northern setting so not cockney)
pinny short for "pinafore", basically an apron but also used now as the short pull-over colored top used to show you're on a different team for scrimmages within your own team, or have a certain job in town like as motorcycle taxis, etc.
@@karendegraaf3572 Can also be used for a protective garment used when doing certain jobes to. Usually like a gown or pullover apron. Place I first heard it was from "Open all Hours" where it was aoften referred to as part of Granvilles work attire. That was more like a traditional apron though.
in New Zealand "Pinny' or 'Apron' is pretty much used interchangeably..... one word equates to the other. NZ is a former British colony, so that is why the word is used here.
I think the fist slosh of cream was just to stop the high heat frying of the paste in oil - then the rest of the can - then a big glug of coco milk (which is diluted cream actually, paying for water lol)
coconut cream is made by collecting the finely grated/shredded coconut white flesh, putting it into a clean tea towel, and squeezing hard. That is the cream. Next is the coconut milk.... slosh a little water onto the remaining white coconut gratings that have been previously squeezed for the cream (and is now exhausted). Tighten up the tea towel, then apply a lot more pressure, what comes out is the coconut milk. It is thinner, but still tasty. This is from personal experience living for a few years in Pacific Islands.
Now I want to go and build a countertop version of those rolling crushers the foundry guys use to prepare their casting sand… I don’t have the energy for so much pounding anymore.
The mosquito vs roach question is going to be highly divided with people that have dealt with them knowing how awful it is to live with and finally get rid of vs mosquitos. I've never personally had roaches in my house but have helped to get rid of them and have had friends in apartment buildings get them from neighbors. They're foul critters that are damn hard to get rid of.
I prefer mosquitos for that reason - and also because roaches are more disgusting. Now, spiders (the ones we have here) I like, since they eat insects. Keep at it, little friends.
Here in Australia, we call that a Pinny for Apron. And yes, we also use Mossie, my area we have two sizes Black their fast, the Brown ones There Big and Slow
I'm not Thai but I'm Asian and I've cooked a lot of curry from scratch. The secret to it aside from pan dry roasting some of the ingredients and pounding it to bits is to saute it until you smell the aroma and it becomes oily. Then you do the rest. I have to agree that there's too much coconut milk there but you are right chef, they may be diluting it to suit their taste buds so it wouldn't be as strong. Always love your blood. Thank you. 🙏😊
1:17 - that is Jimmy Doherty, and he's the cohost of a cooking show with Jamie that they do on that pier restaurant. They usually have some famous guest to whom they show some recipe and then leave the guest to prepare the recipe for all the restaurant guests :) 17:45 - yeah... I live in Poland these days, so when I go back home in Bulgaria for holidays it's a difficult first few days while I readjust to the amount of spicy my mom puts in the food :D
While it is funny to see Jamie get roasted all the time, I have a confession to make. I have several of his early cookbooks and really enjoyed the Naked Chef series. That said, he definitely does some messed up stuff to his dishes in recent years.
In general i usually cook from scratch but i make an exception with Thai curry paste. I just buy it, it's a meal i have usually once a week, but i do extra flavours too like coconut cream, shrimp paste, fish sauce, lime zest, then at the end lime juice and pulp, and loads of coriander leaf.
That rice is not overcooked, it's too wet. Overcooked rice is burnt rice, if your water is just right, no matter how long you cook it, it's not gonna be soggy, it will burn. If the rice is high quality, usually the ratio is 1:1. So for 1 cup rice just put 1 cup of water. Finger measurement works only if you know what type of rice you are cooking. Low quality rice needs more water.
As much as I also dislike mosquitos, I used to work with bats through our local animal control. Like when people would call because a bat is in their attic or on the ground and animal control would pick them up, they'd bring them to us and we'd rehab/feed/water/etc and release them in a local national park. Mosquitos are important part of their diet so I will accept the itchy bites in exchange!
Happy New Year. I was pleasantly surprised by Jaime Oliver's largely correct recipe. Spice preference is not just a matter of taste. I used to love spicy food. Unfortunately, I developed GERD and cannot have as much spicy food anymore.
While I despise mosquitoes and just one nearby can keep me from falling asleep, the worst are horseflies. One summer, in one evening, both my legs got bitten so bad they swelled up for weeks, and it was painful to move for a month.
Some people call stuff like shrimp paste and fish sauce disgusting. Do they expect us to just chug it like smoothies? Obviously not, they’re just ingredients of a bigger recipe, and in that context, shrimp paste and fish sauce have already lost their smell.
James, I told you before this pier is in Southend! The TV show is called Jamie and Jimmy's Friday Night and they film in a makeshift restaurant at the end of the pier, I don't believe it functions as a restaurant all year round. Incidentally I'm Scottish, we don't all have "Mc" surname 😛
He never washed the rice - and that hot water will definitely pull extra starch. Thai use jasmine rice, but I've always been a basmati fan for nearly everything
few things I hate more than a single mosquito repeatedly flying into my ear at night whilst trying to sleep, except for when I am able to whack it and I lay back down and realize there was more than one all along
Some of my family is Peruvian, and especially among the indigenous people, guinea pig ("cuy") is eaten. I've had it several times. It's not something I would ever crave, but if served it, I will eat it. Kind of like a cross between rabbit and duck.
Chef James, good morning 🌅 to you from Hong Kong 🇭🇰 SAR. Many westerners who are home-cooks NEVE use rice-cookers. They just soak the rice in a pot, let it boil before simmering it. And the outcome is always a soggy slush 😮🤨
Don't know about that. I am a westerner and a rice cooker is for me one of the most essential tools in a kitchen. But then I can also cook rice in a hob without it being mushy.
UK people seem to love changing the proper names of things or use a known term for something else. so much that this sentence make sense: A wife-beater in wife-beater drinks a wife beater. in american: A wife-beater in tank-top drinks a Stella Artois.
James have you tried making dosa , samosa and utapam. They are the biggest staple dishes of south India. We north Indians love those . Although we are mainly non vegetarian but these veg dish are deep rooted in us now . ❤
I would be charitable and say, the reason why he used packaged rice is to make it more accessible to the western audience -- regular folks trying to branch out. since Fried Rice is an easier recipe, that makes it a better entry point for more people to make at home, I actually applaud that effort. its not like they have leftover rice lying around like I do🤣
the "mc" in mc dang is . . . . it's a compound vowel that i can't really find an equivalent in english for. wiki suggests "muek" which is closer but not quite. you can look up google translate for "ink" to listen to the sound there. the "dang" portion is red.
20:19 I don't know if you have been suggested to review the following Jamie's video already or not, but anyway here is my suggestion. Title - Luscious Leftover Lamb Biryani | Jamie's Money Saving Meals Channel - Channel 4 Food
Love the videos as always James and honestly it’s better to buy the paste like the one you recommended and now I make my Thai style curry with my chicken drumsticks so delicious with white rice
3:10 McDang is the Romanized alias of him. However his name isn’t pronounced as usual “Mc”, and of course not your “mick”. There isn’t really have the correct pronunciation in English so he just goes with “Mc”. I’m not sure, but I think how Thais write that word it is written like “Muk” or “Muek”, or something similar to that. Well, that word means ink, squid, or octopus (Thais categorize squid and octopus as same animal, then separate later with other words). Then Dang means red. So his alias is either red ink or red squid/octopus. Also, tracking his bloodline, he is actually a great grandson of a prince who is a son of King Rama IV. So he is actually a Thai royalty.
One dish I've been using squidly fish sauce in is a variation on the Roman Glazed Mushrooms from Tasting History. Because reasons, I use about 30mL fish sauce and 30g honey and a healthy amount of pepper as the glaze (Garum is really hard to get hold of) and then just use parsley instead of lovage. Who the hell has lovage? But yeah, squid brand is good, even if it used to confuse me about what "fish" was involved.
7:05 important note: not all recipes you can substitute galangal with ginger. For tom kha gai (kha literally means galangal) if you can't find galangal, just don't put anything to substitute. If you want a substitute for galangal, fingerroot is somewhat close to galangal in terms of earthiness, and is edible.
I can ignore mosquito bites (I’ve got that blood that attracts them 😢) but I’ve had it drilled into me from childhood that seeing cockroaches is NOT OK and don’t ever eat from a place that has them. So if I had to pick one to wipe from the face of the earth, it’s cockroaches.
Hello from Washington state Chef James (we miss you!) Hope you are well. Congratulations on your channel’s growth. Also, Mozzies are far worse than roaches IMO.
Rice should be cooked for 20 minutes. However there is a chance of you burning it if you don’t control you heat correctly. For that reason I cook my rice at a medium heat and then cut the flame at 15 minutes and let it rest for ten more minutes
Green curry is a funny one when it comes to spiciness. My wife can't eat spicy food. She gets the pain, but her brain doesn't release the endorphins and dopamine so it's just pain with none of the pleasure. Foods that wouldn't even register as spicy to me are horrible to her, but when it comes to green curry, it doesn't matter how spicy it is she'll eat every bite and ask for more.
I hope all of you are enjoying the new year so far! Be sure to see Jamie's first green curry video: youtu.be/5 KDyiigDDUk and yes, I am remaking Jamie's Veggie Lasagna ;)
@@ChefJamesMakinson you do realize you’re the Uncle Roger filter for many of us…
domestic guinea pig is good to eat, but there wild cousins the cavy are better to eat.
Your video titles need help. It looks clickbaity, like the video isn't on its original channel.
Not bad, not bad lol.
It's summer here in Australia so we have heaps of mozzies and also sand flies that bite.
Plus ton's of normal flies that drive you nuts.
Just to be perfectly honest, I’m kinda done with these reactions: I enjoy uncle Roger because of the obvious satire, ‘he funny guy’ you know; I also enjoy Jamie Oliver because some 25 years ago he was the one that literally got me cooking and thinking about food, produce and my materials. Now his style of cooking or the way he presents himself won’t be to anyone’s liking, some might find him controversial or even obnoxious. Thing is, reactions like these suggest that the man is a complete hack and one should steer clear of his food philosophy. It’s all good we’re have a laugh and all, but it should not be at someone else’s expense, especially when that someone has earned his pedigree and is actually a trained chef instead of, say, Jack the pretender from the Cooking with Jack Show who has no clue whatsoever.
Pinny short for pinafore. Pinafore were called this because they used to be "pinned" to the "afore" (afore means front)
@@Dayle4321 my goodness, this is weird as an american.
@@krislic84 you see pinny’s pinned on the staff at Downton Abby. No strings around the neck there. That’s more recent.
And pinafore is another word for apron. Afore means 'to the front'.
I love all the different accents saying/hearing "penny" rather than "pinny"!
@m.theresa1385 ummm I'm from states no clue.
Hearing James doing a cockney accent is a great way to start the year. Glad to see you enjoyed yourself in this review!
Glad you enjoyed it!
Oh, They are using the shrimp paste brand from my country Vietnam, Niceeeeeee. The brand is Hau Loc shrimp paste, located in Thanh Hoa province and believe me, it is one of our specialty
It makes so much umami once you toast it!
The first time I ever used shrimp paste myself, I was staying with some friends who have two cats and two dogs. They were out of the house, so I figured it was time because I knew how pungent it is when you cook it, and I opened up that jar and removed the seal.
And all four pets basically teleported into the kitchen to find out what the delicious smell was.
@@Serenity_Dee shrimp paste is a cheat to make your stew and braise deep and complex. And nobody could tell that it was being used.
You mean niiiiiiiice.
It stinks up the kitchen SOOOO GOOOOD. You guys make amazing shimp paste.
I love how Jamie gets roasted all the time 😂😂
and the fact that he never even acknowledges all the people that roast him makes me believe either
A. he literally doesn't watch anything by anyone
B. nobody that sees him IRL and has seen doesn't tell him
C. (most likely) he mad 😂😂
It's C. Graham Norten once brought up the paella incident and he just sort of seethed and doubled down with a forced smile. His problem isn't that he doesn't know how to cook; it's that he he doesn't have the humility needed when trying to invitate on recipes, and he is stuck in the 1980's as far as his notions on "healthy" cooking (extreme low fat and lots of under seasoned, poorly cooked vegetables).
Given how he responded to Spain roasting him over the Paella, I would say it is C.
@@blueishgreen76 I mean his food is a crime....
I always thought his shtick was things normal people could cook at home and get nutrition. Like a british dude Rachel Ray that teaches you how to hide vegetables in kids dishes.
@@deminybs I vote C, and add that he doesn't seem to have much of a sense of humour.
5:30 Most of the capsaicin (provides the spiciness and bite) is in the placenta, which is the white stuff near the stalk, where most of the seeds are connected, followed by the seed walls. There is also dihydrocapsaicin, which is mostly located in the inner lining of the chillie and within the seeds (this is responsible for the afterburn in your palate and throat). Other capsaicinoids are distributed within the flesh but only provide about 5-10% to the overall spiciness, depending on the breed. You can change the spiciness profile quite a bit depending on what parts of the chillies you remove :)
Jamie Oliver looked like he was pretending to eat his own curry, hehe!
@@wailengng9908 It was too spicy for him 🤣🤣
🤣
I'm pretty certain that the only reason Jamie consulted someone, and didn't do his usual butchering of food, because he's in a public setting and he wants to save face.
Great video as always! I really appreciate how you add your warmth and wisdom to Uncle Roger's humor. Awesome combination!
Thank you so much!
1. If you don't like spicy food, why make/order Thai green curry in the first place?
2. If you really want to dilute the heat without messing up the milk:paste ratio and color, I think replacing half of the Thai chilies with some kind of milder (or even sweet) green chili variety might work better.
For 1, maybe people wanna try something new and/or learn to be more resilient to spice. It's like eating something with an acquired taste until it stops being gross and you can start to appreciate the nicer flavors it has. And there's always room to expand what you do and don't like by trying something new
Some places do have milder forms of Thai green curry depending on the chilies and spices used, and in this recipe Jamie was using a recipe from a Thai Chef so even though he tweaked it he still kept to the ingredients in the recipe and thus used Thai chilies.
@@dominicballinger6536 The way to become more resilient to spice is to increase the level of spiciness slowly, not with sudden intensity.
for the point #2 - You can also do a quick wash with alcohol (ideally clear one like vodka), as capsaicine (CPC) and its derviates are highly soluable in ethanol (normal alcohol, but the "alcohol" is a name of a whole group of substances). A quick (10 min.) bath in a shot of alcohol at room temp would remove a big portion of CPC and will be evaporated before the water (boiling point of ethanol < water) during cooking.
Example: medicinal capsaicine tincture (iirc, its 1% capsaicine solution in 96% alcohol, could be wrong - will need to revise European Pharmacopeia or USP, under the name Capsici tinctura normata, index number 1445). For the alcohol and cooking - penne alla vodka.
I think people like the flavors without the heat, so they make a milder version.
Ticks and Mosquitos are the worst bugs.
If you go camping in a subtropical/swampy environment, you learn to hate centipedes. They get in your shoes if you leave them out of the tent and they sting like hell.
Have you ever had a pet bring fleas into your home?
@@teacherverina not that I can remember, I have a 90-day treatment that works really well for my pups.
@@LegitHarpyHunter the centipedes in my area are venomous and they used to be everywhere. Can confirm, they invoke the primal fear in me
Here in the Netherlands you can get galangal in every asian shop (every town has one or more of them) and in the normal standard supermarket they sell it dried and grinned and use the Indonesian name for it : laos.
Hope the knee is doing well! Glad to see you back.
Yes! Thank you!
chef Mc Dang is a legend in thai cuisine and also well known for putting he's finger into Gordan's curry 😂( Gordon's Great Escape, Series 2, Episode 4, (UK, 2011) )
It is Southend and it is Jimmy Docherty a farmer and one of Jamie’s old school friends.
I think Jamie is saying Pinny not Penny when spreaking of the apron. A Pinny is indeed just that.
A 'pinny' is used interchangeably with 'apron' in New Zealand (a former British colony). You use either word, everyone knows what it is. It's not a slang word, more of a British word that is quite normal to use.
@@colonelfustercluck486 Its short for Pinafore
Hey, chef. I'm not surprised their rice turned out mushy. I noticed that in our western culture, we have the completely wrong idea about how to do it and it's even incorrectly specified on bags of rice sold about here. What Jamie did here, using twice as much water as rice, is actually what I see written everywhere as a rule and I used to try that too, but it was NEVER right. Not even once, not with any rice I tried! Who came up with those proportions, I have no idea!!! These days my favourite rice to use is Royal Tiger Gold jasmine rice and it comes from Cambodia and the bag has much more realistic proportions written on it: it's 1.2 water to 1 rice. This is much closer to what's actually always worked for me, also with other rice I had. But I tend to even go for 1:1 personally, which works even better as long as I do it right: the trick is to only apply high heat at the very beginning, to help heat the water up, but then I basically put my stove on the lowest possible setting, but... the lid has to stay on the ENTIRE time. This creates a lot of steam in the pot, which perfectly cooks the rice without needing a lot of water. I think the slightly higher ratio from the bag is there to account for the water that evaporates as you boil, but if the heat is really really low and the steam is kept inside 1:1 is perfect. Result is perfectly fluffy rice every time. And one more thing: there was a time when I considered getting a rice cooker. But I got so good at cooking rice in a pot with perfect results every time and no real effort that I no longer feel I need it. Would rice cooker make it easier for me? Only marginally. Cooking on the lowest heat under a lid doesn't require much supervision and I just leave it on undisturbed on the stove for the steam to work. My kitchen is small, so no point cluttering it with a device I can do so well without. But to anyone reading this who still uses the 2:1 ratio: please do yourself a favour and stop using so much water! That's your first step to getting much better results.
I love your content man keep it up !
Glad you enjoy it!
I hate mosquitos. I keep getting told that there is a reason for all animals, but I have never yet heard why mosquitos are here. Still hate them. The quick clip of the Stray Kids song made me laugh. That was an unexpected start to a Monday. :)
The reason Jamie was correct this time is Mr. Nobody aka Jimmy Doherty. British TV personality and farmer with his own show Food Unwrapped. He's the brains behind this curry.
Mosquitos are far worse. Not just because they kill more people than any other bug, but on a personal level, anything that takes my blood, I can't stand. I had to live in flea-infested rooms before, and let me tell you, it made be paranoid of every tiny tickle on my skin, it was a nightmare. Cockroaches might be gross, but comparatively harmless (in my own experience, of course, I'm sure they're quite a pest in many cases).
Oh god, fleas are a major pest too. I had to deal with an infestation once, and the next time I found even one flea, I went into preventative mode to make sure it wouldn't become a problem again. Dealing with that flea infestation made me almost prefer mosquitoes more.
I gotta say I hate cockroaches more than mosquitos just cause they scare the hell out of me 😅 I usually don’t go out too much in the summer cause I’m not a fan of the heat so I can stay away from mosquitos more than I can stay away from cockroaches. Anything creepy crawly is a no for me.
@@kanalune To be fair, flying cockroaches would probably make me soil my pants
Fun fact: cockroaches finds us disgusting. They clean themselves vigorously after touching human skin.
@@Peter-h6n1b That makes sense.
Mozzies are worse than Cockroaches. Mozzies bite! This will forever be the first Jamie uses a Wok episode. Something tells me he's watched Uncle Roger episodes. This was a great review to watch. Thanks, James!
In Canada salt-water mosquitos seem more vicious than fresh-water ones. If you are camping, the bugs seem to disappear when the temperature drops.
As for me they still find me then too. Darn BC! Love living here but bugs love me back, not fun. Must be my sweet Mediterranean blood lol. I am that friend who keeps the bugs off of everyone else.
really?? we have the tiger ones here
I grew up in a small town on a swamp. No cockroaches where I lived so I'll go with mosquitoes. By the time I'd moved away my body was so adapted to mosquito bites I actually quit swelling up from them. One of my friend's father had caught West Nile virus from one of them with severe complications. Now I almost never see the suckers after moving away.
Don't know what kind of rice they usually get in the UK, but I normally add water in the amount of 1.5 times the volume of rice for a dry result. With the amount that Jamie added it's going to be like a porridge but you could probably get away with that drowning it in the sauce.
On the galangal, yes that can be pretty hard to find fresh. There is a dried ground version though that you may be able to get more easily, we get it here in The Netherlands as "laos" powder. If you can't get it at all, the flavour profile can be mimicked by combining ginger and white pepper in about 1:5 ratio. Do note that the white pepper is going to add more heat so you may want to adjust accordingly on the spicy ingredients.
I eat rice quite a bit in the US, and I'll tell you that having sauced rice cooked correctly is, from my understanding for porridge, completely different from mixing a starchy mush into the sauce. They should just use the good old finger method to get an accurate volume of water for the rice every time, especially since different types of rice can require vastly different ratios of water and from what ive heard the finger method is more or less completely consistent when you get it down.
You get exactly the same rice as everywhere in the world - probably more varieties than any other country.
A 2:1 ratio of water to rice is the general rule of thumb most people learn though with long grain rice, which is probably the most commonly types used, using less water when cooking does tend to produce rice that is less sticky and more appetizing.
@@jcohasset23 Actually the way I learned it initially, and knowing my mother this is bound to originate from Mrs Beeton, is to use ample water similar to cooking potatoes, cook for if I remember correctly 10 minutes and then drain (through a colander) after which you return it to the hot pan and leave it to rest under a (tea) cosy for at least half an hour. Didn't Nigella do something like this as well on one of Uncle Roger's reaction videos?
@@WhoStoleMyAlias That just sounds horrifying.
This is the Chef James style I fell in love with lately! This is raw, talented journalism, amazing editing, storytelling, and most of all, taking us to places to tell a powerful food story ... Keep up the amazing work, Chef! 👏👏🤷
Glad you enjoyed it!
Instead of Blue Steel, Jamie pulled the Curry Fury look.
Ugh, I hate mosquitoes! I'm extra sensitive to their bites, and *of course* they consider me a yummy treat.
...but they are an important part of the food chain. I've chosen to focus on that when it comes to mosquitoes.
Edit to add:
I like coconut, but that was too much coconut, even for my taste, lol.
I think they make up something like 10% of the bottom of the food chain, and they do a comparatively small part for pollination.
I've heard some people say that we could probably get rid of all of them and the ecosystem would be able to bounce back. But I can't verify that at all.
However, it might something to discuss. Would the benefit of eliminating malaria and other mosquito-spread diseases (thus saving those people's lives) outweigh the damage done to the ecosystem? Secondary question: How many human lives would such an act have to save to justify the damage to the ecosystem. I take the stance of humanity first, which means if it benefits humanity, it's a go from me. But I understand that damaging the ecosystem too much also hurts humanity, so I'm not saying that we should destroy it all for our sake. That's what makes this an important discussion to be had.
Because the thing in California right now is that environmental groups were a big obstacle to proper forest management, which is a large factor for how bad the fires are right now. These environmental groups latch onto species like the Delta Smelt, and will block any policy that could harm them in any way, to the detriment of not just humans, but other species as well. So to simplify it, we have a situation where the environmentalists saved the smelt...at the cost of many human lives, property, habitat destruction, overall resources, and surely the lives of many many other animals as well. So, basically, was it worth saving the smelt at the cost of all this damage and loss of life? I say heck no, definitely not.
Again, this is why this type of discussion is important to have.
I hate their sound at night and also how they bite the legs and later in the day it itches inside the shoes, I really hate mosquitoes too
In defence of guinea pigs: Happy Piggies make the most delightful squeaking noises - and a proper enclosure that is big enough and cleaned regularly smells like nothing but straw and fresh hay :)
Guinea pigs are also a delicacy in Peru, and black Guinea pigs are considered sacred there. They use black Guinea pigs for rituals, and for predicting the future. So they are cute, tasty, and magical.
Pinney is actually a frock like apron but they use it for normal aprons to. I think the frocks that are used in convents are also called pinneys some times. (I'm swedish and I have heard the word before and the first time was probably in a northern setting so not cockney)
pinny short for "pinafore", basically an apron but also used now as the short pull-over colored top used to show you're on a different team for scrimmages within your own team, or have a certain job in town like as motorcycle taxis, etc.
@@karendegraaf3572 Can also be used for a protective garment used when doing certain jobes to. Usually like a gown or pullover apron. Place I first heard it was from "Open all Hours" where it was aoften referred to as part of Granvilles work attire. That was more like a traditional apron though.
Pinny , short for pinafore
in New Zealand "Pinny' or 'Apron' is pretty much used interchangeably..... one word equates to the other. NZ is a former British colony, so that is why the word is used here.
I think the fist slosh of cream was just to stop the high heat frying of the paste in oil - then the rest of the can - then a big glug of coco milk (which is diluted cream actually, paying for water lol)
coconut cream is made by collecting the finely grated/shredded coconut white flesh, putting it into a clean tea towel, and squeezing hard. That is the cream.
Next is the coconut milk.... slosh a little water onto the remaining white coconut gratings that have been previously squeezed for the cream (and is now exhausted). Tighten up the tea towel, then apply a lot more pressure, what comes out is the coconut milk. It is thinner, but still tasty.
This is from personal experience living for a few years in Pacific Islands.
Now I want to go and build a countertop version of those rolling crushers the foundry guys use to prepare their casting sand… I don’t have the energy for so much pounding anymore.
The mosquito vs roach question is going to be highly divided with people that have dealt with them knowing how awful it is to live with and finally get rid of vs mosquitos. I've never personally had roaches in my house but have helped to get rid of them and have had friends in apartment buildings get them from neighbors. They're foul critters that are damn hard to get rid of.
I prefer mosquitos for that reason - and also because roaches are more disgusting. Now, spiders (the ones we have here) I like, since they eat insects. Keep at it, little friends.
@@nikopursiainen9097roaches are gross but mosquitoes transmit more harmful diseases.
Here in Australia, we call that a Pinny for Apron. And yes, we also use Mossie, my area we have two sizes Black their fast, the Brown ones There Big and Slow
Happy New Year James!
Happy New Year!
I'm not Thai but I'm Asian and I've cooked a lot of curry from scratch. The secret to it aside from pan dry roasting some of the ingredients and pounding it to bits is to saute it until you smell the aroma and it becomes oily. Then you do the rest.
I have to agree that there's too much coconut milk there but you are right chef, they may be diluting it to suit their taste buds so it wouldn't be as strong. Always love your blood. Thank you. 🙏😊
Ops. Not blood, I meant to say blog. 🙏😊
While I give props to Jamie for finally getting something seemingly correct, he still gives "kitchen tool" a whole new meaning.
1:17 - that is Jimmy Doherty, and he's the cohost of a cooking show with Jamie that they do on that pier restaurant. They usually have some famous guest to whom they show some recipe and then leave the guest to prepare the recipe for all the restaurant guests :)
17:45 - yeah... I live in Poland these days, so when I go back home in Bulgaria for holidays it's a difficult first few days while I readjust to the amount of spicy my mom puts in the food :D
ahhh good to know! Thank you!
While it is funny to see Jamie get roasted all the time, I have a confession to make. I have several of his early cookbooks and really enjoyed the Naked Chef series. That said, he definitely does some messed up stuff to his dishes in recent years.
In general i usually cook from scratch but i make an exception with Thai curry paste. I just buy it, it's a meal i have usually once a week, but i do extra flavours too like coconut cream, shrimp paste, fish sauce, lime zest, then at the end lime juice and pulp, and loads of coriander leaf.
That rice is not overcooked, it's too wet. Overcooked rice is burnt rice, if your water is just right, no matter how long you cook it, it's not gonna be soggy, it will burn. If the rice is high quality, usually the ratio is 1:1. So for 1 cup rice just put 1 cup of water. Finger measurement works only if you know what type of rice you are cooking. Low quality rice needs more water.
It's more about the variety/type than the quality.
As much as I also dislike mosquitos, I used to work with bats through our local animal control. Like when people would call because a bat is in their attic or on the ground and animal control would pick them up, they'd bring them to us and we'd rehab/feed/water/etc and release them in a local national park. Mosquitos are important part of their diet so I will accept the itchy bites in exchange!
"Pinny/Pinnie" is short for "Pinafore" which is the full length apron.
Happy New Year. I was pleasantly surprised by Jaime Oliver's largely correct recipe.
Spice preference is not just a matter of taste. I used to love spicy food. Unfortunately, I developed GERD and cannot have as much spicy food anymore.
"The number one bug i could do without"
I think that applies to whole humanity, I'm not kidding eradicating mosquito have more upsides than downsides
While I despise mosquitoes and just one nearby can keep me from falling asleep, the worst are horseflies. One summer, in one evening, both my legs got bitten so bad they swelled up for weeks, and it was painful to move for a month.
He does pronounce chef McDang in Thai right, which is Muek-Dang (red ink).
That's the first thing Jamie has impressed me.
Some people call stuff like shrimp paste and fish sauce disgusting. Do they expect us to just chug it like smoothies? Obviously not, they’re just ingredients of a bigger recipe, and in that context, shrimp paste and fish sauce have already lost their smell.
They are objectively disgusting smelling, I mean there's no way around it. Tastes great, though
Coriander is key, although they use roots/stems for the paste and top with a bit of leaf. Moo Ping skewers ... try em some time!!
James, I told you before this pier is in Southend! The TV show is called Jamie and Jimmy's Friday Night and they film in a makeshift restaurant at the end of the pier, I don't believe it functions as a restaurant all year round. Incidentally I'm Scottish, we don't all have "Mc" surname 😛
Thank you! and I know I'm a piper, but a lot of people think my last name Makinson is Scottish and say "Mac" instead of "Mak"
15:56 I finally found this fish sauce from an online store I use and ordered it. It was kind of expensive but it is really tasty.
He never washed the rice - and that hot water will definitely pull extra starch. Thai use jasmine rice, but I've always been a basmati fan for nearly everything
Ya really can’t go wrong watching these three in a video
few things I hate more than a single mosquito repeatedly flying into my ear at night whilst trying to sleep, except for when I am able to whack it and I lay back down and realize there was more than one all along
You always make My day 😊😊😊😊
I'm glad to hear!
I am orginaly from Surinam, but living in the Netherlands, i do not use that type of fishsauce, i use RED BOAT!
You fellas crack me up! Love this!!
Appreciate it!!
When I played soccer, a penny was the temp uni we used for scrimmage
I despise mosquitos, but worse than that are ticks. At least in the midwestern US (MN, WI) they are really bad and we have a lot of lyme disease cases
All of my favorite youtubers are uploading today. This is a fabulous birthday.😊
Happy birthday!!
Some of my family is Peruvian, and especially among the indigenous people, guinea pig ("cuy") is eaten. I've had it several times. It's not something I would ever crave, but if served it, I will eat it. Kind of like a cross between rabbit and duck.
Chef James, good morning 🌅 to you from Hong Kong 🇭🇰 SAR.
Many westerners who are home-cooks NEVE use rice-cookers. They just soak the rice in a pot, let it boil before simmering it. And the outcome is always a soggy slush 😮🤨
good morning!
Don't know about that. I am a westerner and a rice cooker is for me one of the most essential tools in a kitchen. But then I can also cook rice in a hob without it being mushy.
The most fair review Uncle Roger has given Jamie
UK people seem to love changing the proper names of things or use a known term for something else. so much that this sentence make sense: A wife-beater in wife-beater drinks a wife beater. in american: A wife-beater in tank-top drinks a Stella Artois.
Im thinking of doing a reaction video to this video.. so it will be a reaction video to a reaction video to a reaction video
James have you tried making dosa , samosa and utapam. They are the biggest staple dishes of south India. We north Indians love those . Although we are mainly non vegetarian but these veg dish are deep rooted in us now . ❤
yes I have! :)
I would be charitable and say, the reason why he used packaged rice is to make it more accessible to the western audience -- regular folks trying to branch out.
since Fried Rice is an easier recipe, that makes it a better entry point for more people to make at home, I actually applaud that effort.
its not like they have leftover rice lying around like I do🤣
I have to agree with you i can 💯 deal with no mosquitos not being around anymore
Watching your vids to relax.... then get Jack lasagne reference and start getting cooking ptsd 😆
Thank you! :)
As a Finnish person mosquitos are, and forever will be, the worst thing. 🙈
you have them there as well?
Bro locked in 😂😭
the "mc" in mc dang is . . . . it's a compound vowel that i can't really find an equivalent in english for. wiki suggests "muek" which is closer but not quite. you can look up google translate for "ink" to listen to the sound there. the "dang" portion is red.
I literally heard MOO DENG instead😭😭😭
I feel the fact that Jamie had another Chef help him definitely improved the dish.
If Jaime hates cooking rice so much, in the words of Uncle Roger "Just get rice cooker!"
McDang is actually Muek Dang means Red Ink. But he went by McDang because it's easier to spell and pronounced.
notice Jamie never ate the end product , he only took a pose but we never see him eating the curry
when i used to live in Florida it was definitely mosquitos now that i live in Indiana its ticks.
20:19 I don't know if you have been suggested to review the following Jamie's video already or not, but anyway here is my suggestion.
Title - Luscious Leftover Lamb Biryani | Jamie's Money Saving Meals
Channel - Channel 4 Food
Love the videos as always James and honestly it’s better to buy the paste like the one you recommended and now I make my Thai style curry with my chicken drumsticks so delicious with white rice
Mosquitos are the Minnesota State Bird.
🤣
3:10 McDang is the Romanized alias of him. However his name isn’t pronounced as usual “Mc”, and of course not your “mick”. There isn’t really have the correct pronunciation in English so he just goes with “Mc”. I’m not sure, but I think how Thais write that word it is written like “Muk” or “Muek”, or something similar to that. Well, that word means ink, squid, or octopus (Thais categorize squid and octopus as same animal, then separate later with other words). Then Dang means red. So his alias is either red ink or red squid/octopus.
Also, tracking his bloodline, he is actually a great grandson of a prince who is a son of King Rama IV. So he is actually a Thai royalty.
One dish I've been using squidly fish sauce in is a variation on the Roman Glazed Mushrooms from Tasting History. Because reasons, I use about 30mL fish sauce and 30g honey and a healthy amount of pepper as the glaze (Garum is really hard to get hold of) and then just use parsley instead of lovage. Who the hell has lovage? But yeah, squid brand is good, even if it used to confuse me about what "fish" was involved.
Pinny/ Pinafore is a term used in Australia as is the term mozzies.
To the extent I find it odd that mozzies isn’t an Australian term originally
7:05 important note: not all recipes you can substitute galangal with ginger. For tom kha gai (kha literally means galangal) if you can't find galangal, just don't put anything to substitute. If you want a substitute for galangal, fingerroot is somewhat close to galangal in terms of earthiness, and is edible.
I laughed so hard the first time I heard Uncle Roger call out Jamie not being a chef on his video! 🤣
😂
Jamie Oliver & Dishes with rice is a rivalry that''ll last till the end of time
I'm impressed that he didn't mess it up like he did last time as Uncle Rodger probably forgot to give some points so he gets plus 10 points to Jamie
I can ignore mosquito bites (I’ve got that blood that attracts them 😢) but I’ve had it drilled into me from childhood that seeing cockroaches is NOT OK and don’t ever eat from a place that has them. So if I had to pick one to wipe from the face of the earth, it’s cockroaches.
Proof that you can always learn more in cooking.
yep!
Mosquitos are the most annoying, cockroaches are the most disgusting but mantises are the ones that terrify me the most.
Love your videos, I'm learning so much. Guineas are the BEST! My go-to pet! Also, Greg Davis is Epic!
LOVE YOUR CONTENT ❤❤❤❤❤
Thank you!
If that was Jasmine rice, Jamie used the wrong ratio of water to rice. Even so, I’m actually happy for Jamie. Well done!
i live in south America, mosquitos are equally as horrible as cockroaches
Hello from Washington state Chef James (we miss you!) Hope you are well. Congratulations on your channel’s growth. Also, Mozzies are far worse than roaches IMO.
Thanks for the video
Well if you remove the seeds with the knife you probably get the white stuff out as well
Rice should be cooked for 20 minutes. However there is a chance of you burning it if you don’t control you heat correctly. For that reason I cook my rice at a medium heat and then cut the flame at 15 minutes and let it rest for ten more minutes
I would love for Uncle Roger to collab Jamie Oliver - If he could do that he'd get more respect.
Green curry is a funny one when it comes to spiciness. My wife can't eat spicy food. She gets the pain, but her brain doesn't release the endorphins and dopamine so it's just pain with none of the pleasure. Foods that wouldn't even register as spicy to me are horrible to her, but when it comes to green curry, it doesn't matter how spicy it is she'll eat every bite and ask for more.