I went to Gordon's pizza restaurant in London, which happens to be in the same building as his main restaurant. There's a connection between the two. I eat low carb, so I was going to have a tuna salad while my family ate pizza. They said they had no salad, so I was just okay with sitting there and eating somewhere else later, no problem. I'm used to eating in a different place because I do the low carb diet. But they didn't want me to eat anywhere else. They brought me the main restaurant menu and I got to choose a cod that was easily the best cod I've ever had. They even brought me the sauce that was made with wine saying "we made sure it's done with dry wine so you can eat". I've never had such a great experience anywhere else. They knew exactly what I could eat and they made sure I had a good experience despite my diet - after I said it was perfectly fine. In the end I ate a lot better than my family. I'm pretty sure my cod with wine sauce was way better than the pizza lmfao.
Gordon Ramsay is definitely one of the few celebrity chefs I trust to be diligent about the details. Even if he fucks up stepping out of his comfort zone and expertise, he learns native dishes from natives
@@joelcastro-reyes1667 If you know what pegao is I’d suggest looking up his attempt and see for yourself. If you’re not as familiar trying finding Puerto Rican creators react to it so they can explain. I’d suggest Koefficient and Ironmouse’s reaction, they perfectly captured the outrage of it all.
Gordon teaching beginners of all kinds is a very strict but nice teacher. The ones he has no patience for is professional chefs messing up. The way he interacts with children is always so nice to watch, he acts like one of those old grannies you behave with because you feel like you would die if you disappoint her.
My family's from Singapore, now living in Australia. My parents built an outdoor kitchen (ie: a BBQ with a wok burner out in the patio). And yes...when my dad fries kuay teow or rice outside, I know it's going to be good 😂😂
But I bet you’re missing a key component: TORTURE. As Uncle Roger says, your dad needs to make you carry a clay stove from somewhere far and then to the outdoor kitchen.
Fun fact, Galangal used to be way more common in British cookbooks, but nowadays they stopped using it for some reason. For example, it's used in Arbolettys, which is a sort of cottage cheese and egg thing that varies between proto-quiche filling and scrambled eggs based on who interprets it
@@tarysunshine3878 I don't think colonization had much to do with it since galangal appears in records in France as early as the year 838 in the Brevis de Substantia (a list of spices purchased by a French church). So it's more likely to have been trade networks established between China and India with the Roman empire that persisted through the fall of the empire.
@@deathpyre42 The trade also have great influence because SE Asia, especially the Nusantara Archipelago (Indonesia, Maysia, Singapore, Brunei Darussalam) where there a lot of port and international market back then. Actually not just British that colonize that area, in Indonesia we have Dutch and Portuguese also. Philippines colonize by Spain.
I think it's because the spice is limited to nobility and royalty. Considering the cost need to get them, I could see why the use is not as widespread.
It's rare to add rendang in your egg fried rice for me especially in Java, Indonesia. Maybe because Gordon Ramsay filming this in West Sumatra, Indonesia. But rendang are so delicious. Maybe I want to try egg fried rice with rendang.
Yeah, that's super rare which made me curious. So, I tried and it's pretty good. Also in Java we have nasi mawut which is fried rice and fried noodle mixed together until it look messy or "semrawut" in Javanese. I used Indomie rendang and it's great.
I think fried rice in Java island (or specialy Jakarta) are more similar to Chinese one We can see this from many similarity to fried rice from chinese theme restaurants Using both sweet and salty soy sauce While Sumatra is more into India's Curry fried rice... My granma house have this Rendang fried rice, curry fried rice, jengkol fried rice... All without sweet soy sauce
@@renzanfortineri196 yeah because egg fried rice originally from Chinese. So it influence other to make their own egg fried rice because it will save their rice especially from left over rice. And everyone love it because it make rice more delicious.
This Gordon fried rice video was made after the episode of him and Chef Wongso making video of a day long Rendang in West Sumatera, so if you ask why he did used Rendang, well now you know why..
Chef’s cooking knowledge and Uncle’s humor really is a great combo. Only shame is that Chef missed the “wok fuckboy” title bestowed upon Gordon 😂 Thanks for these videos!
You're right, Gordon is one of the most passionate chefs I know and he knows all the basics so meals from other countries are no problem for him. But I wouldn't expect anything less from someone who got taught by the incredible Marco Pierre White.
6:28 in Indonesia, even in the higher class household you'd found 2 kitchen, 1 is called "dapur kotor" (dirty kitchen) and "dapur bersih" (clean kitchen), the dirty kitchen are commonly used by personal assistant to prepare meals during the day and the clean kitchen probably just to prepare breakfast (cereal, toasts, snacks, fruits) and as the name suggests, both looks comparably different.
I can tell you exactly where Gordon was for this. He was at the private residence of the king of Indonesia. He was there for a cooking "duel" with William Wongso. Gordon had just spent a week on a crash course in signature Indonesian cuisine and ingredients. The rendang he used? He made it himself the day before. And the reason he was so rushed? It was going to rain. In fact, it did rain during the duel and both he and Chef Wongso had to use spare woks as improvised umbrellas. I have been corrected on this.
There is no king of indonesia,gordon was cooking for the governor of west sumatra province and his family. And during the show,he's mostly learning west sumatran cooking,which is from minangkabau tribe.
I think the main problem is western chefs don't like to heat the pan/wok to high temperature. Typically chinese way to cook is first of all to heat the wok to around 150C, and then put oils to every part of the wok. After the oil is properly cover the wok, you should remove the "hot oil" and put another "cold oil" into the wok and then you can really start to cook. This step is simplified into "hot pan/wok and cold oil", this kind of method can prevent the food stick to your pan/wok.
Also, most Chinese restaurants seem to have serious burners that they use for the woks. My house stovetop won't get that hot. But it occurs to me that my crawfish boiler might. Must do experiments.
Yea, the flame being used seem to be way more intense in restaurants. The wok handle also usually seem to be more thicker for what I guess is their flips.
@@davidiswhat thicker iron can keep the temperature longer, so that while you put new stuffs into the wok, the temperature of your wok will not drop down that much.
Malaysians are known to be veeery laidback but still manages to get food out of the kitchen extremely quickly and efficient. Like what you mentioned, Singapore and Malaysia have a tradition which is what we called as "Tzechar" which is something I can't directly translate (Because it would be "fried cooking" which definitely isn't the correct translation) but the jist of it is that its a place where they make up dishes and then serve you restaurant-style BUT these places CAN be in a restaurant, roadside stall or even a shop on it's own. It can even be served hawker-style which is more common in Singapore's kopitiam (Google it for yourself. I'm pretty bummed in translating local lingos). However, here's the catch. Even in Singapore, most of the chefs in these tzechar places ain't locals. Not because locals cannot cook but because they're not used to the pressure and with the Malaysians being very laidback, they can cook up a storm rather quickly and still joke around like it's nothing while delivering great food time and time again. Being a chef myself and having been working with Malaysians before, they're a treat to be with and watching their carefree attitude in the kitchen while everything seems to be a whirlwind, it's a real mood setter.
You will appreciate Hell's Kitchen far more if you keep in your mind Hell's Kitchen contestants are pro chefs and they are applying to be his workers. Completely understandable how he would be furious on contestants serving raw stuffs.
I feel like Gordon Ramsey has it right on passing on and maintaining a good standard in his craft. He reacts based on reputation and age. If you’re young and it’s not a huge error he’s not aggressive at all, he’s never aggressive with the kids, he turns it into a teachable moment most of the time. But if you’re an adult and you make a mistake that you really shouldn’t be making at whatever level you say you’re at, he’ll rip you apart for it.
I just tried Galangal in my fried rice about a week ago instead of ginger. The flavor profile was so much better! Without videos like these, I wouldn't have even known Galangal existed, much less how to use it! Thank you so much and please keep teaching us!
If you read Gordon's biography or autobiography, you will understand his mannerisms. He isn't always right, but he wants to be. I think the biggest difference between Gordon and other cooks is how he interacts with fans and the cooking community as a whole.
Of course Nigel Ng a.k.a Uncle Roger knows Gordon... He's just doing that for entertainment 🤣🤣🤣 But I must say he's really into his character for years now. ❤️❤️❤️❤️
Hello, Chef Brian Tsao. Thank you for react this video. I'm from Indonesia, but in Java island (Indonesia had 17,000+ islands, hello!). Gordon Ramsay is in Sumatra Island which is waaaaayyy bigger than Java. By the way, rendang that he mentioned here is authentically from West Sumatra province (Indonesia had 35 provinces. Google it, if you want to). And the herbs that they use to make rendang paste is quite a lot (I don't know how many, but I'm pretty sure there's star anise in the seasoning). They cooked it for 3-4 hours until the santan (coconut milk) and the seasoning is absorbed to the meat, either with beef or chicken. The excess seasoning could use for other things, like fried rice. I know all of this from one of my friends. She's from West Sumatra, so she knows how to cook rendang though only some can cook rendang in the most delicious flavor. 😋 And I hope you could taste Nasi Padang (Padang is the capital of West Sumatra. And Nasi Padang is actually rice packed with quite a lot of proteins like rendang beef) in Indonesia which sometimes included with rendang. Trust me, they're delish 😋
22:12 What you said is so true. We Malaysians are very laid-back. When we see people hustling, we be like "Relax, bro". (or the locals say "Lek ah brader")
I got a bottle of hidden valley Ranch in my fridge and it LITERALLY says „monosodium glutamate“ (MSG) pretty far up on the ingredients list, so can confirm that it’s in pretty much any savoury product 🤷🏼♀️
It was a huge thing in Britain. I didn't know much because it was before my time but apparently there was a study that got very famous that said it was very addictive and unhealthy which scared a lot of the public. Most people in the UK avoid it if they see it.
I have watch roger rogers review before but your review is awesome too and equally entertaining, it’s fascinating to see you discussing about the working procedure of a wok chef and I have no idea why Gordon is a double wok man until you explained.
I don’t have a wok. What I use when making a stir fry is a cast iron balti (Pakistani pot) dish. I pretty much use that pot for anything that doesn’t need to be covered. I also love the consistent heat of cast iron.
Clay stove is usually used out doors to prevent the wind from shifting the heat away from the wok. So yes, In a way to concentrate the fire onto the wok.
7:48 yeah that's true about galangal. Galangal is more likely ginger cousin and a buffed up version because it's very tough with the smell of a pine tree. Keep going on Uncle Roger weejios lol.
My family's home in Vietnam had a whole separate building for the kitchen, but that whole Indoor/Outdoor kitchen is something that some do outside of Asia too. At least in my family and friend group, some have a dinky kitchen setup in the garage. Mostly for fish or heavy aromatic dishes, just so the smell doesn't linger in the house. lol
Ah fork and spoon now we're talking :') That's how I usually eat fried rice dishes. Not only am I motorically incompetent when it comes to chopsticks, but I genuinely don't understand how people can eat rice with them without eating it grain by grain. I've seen it done but it's goddamn magic to me.
actually you can eat rice pretty easily with chopsticks if the rice is of the sticky variety, it's easy to scoop up using chopsticks because the rice grains lump together...that being said, only chopstick Grandmasters can eat non-sticky rice with chopsticks as if they're using spoon and I have personally seen a few people achieve that level, and as you said, it is magical to see 😆
Fried rice is less stickier than white rice, so it's very hard to use chopstick on them. People usually use a spoon to eat fried rice, chopstick is using for white rice and noodles.
The Maillard reaction, it's actually a chain of reactions, about 20, occurs between a reducing sugar and an amino group. Caramelization is a pyrolisis reaction and specifically refers to when sugars, and only sugars, are exposed to high temperatures. The reactions are not mutually exclusive, and neither is specific to meat. And to that point, maillard reaction is not just something for meat, and you should know that as a chef. It is a reaction that happens a LOT in cooking and is the primary contributor to flavor (and color) in roasted coffee and toasted bread, it's involved in caramelizing onions, baking pretzels, making chocolate and and gives certain flavors to beer, it's the thing that gives your Pho stock that brown color and a lot of wonderful aroma and flavor, what gives roasted potatoes and their incredible aroma, golden brown color and delicious flavor. Of course it's the primary reaction responsible for browning meat, but dismissing it as just that is just silly. As far as the wok hei goes, it is a flavor created in large part due to a combination of polymers and oil breaking down within the skillet, and from microscopic droplets of fat vaporizing as you toss food up and over the edge of a wok into the hot column of air created by the intense burner below, and the cascade of flavors coming from caramelization of sugars and various Maillard reactions. This is the flavor that is, in principle, not dissimilar from the distinct grilled burger flavor that is actually imparted by the smoke created by fat dripping on the hot coals. There is more to wok hei than just even searing at high heat is what I am saying. If you want to read more about Maillard reactions or burgers or the science of cooking in general a couple of books you should be familiar with: "On Food and Cooking" by Harold McGee and "Modernist Cuisine" by Nathan Myhrvold
This has been super great! Always diggin' on Gordan. Didn't know who Uncle Roger was but am an instant fan! You sir definitely know your shyte as well. Kudos to you from New Orleans! We're all about the food down this way.
Uncle Roger is a persona played by Nigel Ng, a Malaysian comedian living in the UK that has double major degree, which is engineering and philosophy. Check out his channel, he did lot of entertaining video! Both educationally and comedically. Especially his first video as Uncle Roger where he reacted to BBC Good Food cooking egg fried rice. And that's where its all started.
You should do a reaction to Gordon Ramsay's ultimate grilled cheese sandwich video. As much as I love Gordan and his cooking, after watching that video I can confidently say I can make a better grilled cheese sandwich. 😂😂😂
Loved this video. Gordon really did a great job with the fried rice here. Also, Malaysia represent!! Curious to know what's your favourite Malaysian dish that you've had over here? Any hopes of returning soon?
I love your comment about the best food places in Malaysia being the ones with the crappy plastic chairs! So true! In Australia where I grew up, the best Asian restaurants are the ones with the 80s furniture and the horrible plastic table cloths. There is always a south-east Asian grandma in the back of the house that is yelling at everyone. The "fancy" places are never as good.
This channel is so wholesome and educational. Now I'm going to make some fried rice the right way, to have with my Chinese chicken and mushrooms, not as a side dish though but as an equal partner haha!
Hey Brian, Yes, it is Tanjung Malim (tan-jung ma-lim), outskirts of Perak state, close to the border of Selangor state. About 120km away from the city of Ipoh. You pronounced it correctly. Hi from Malaysia!
Saw your Hatebreed hoodie on a previous vid, and now you got an Incendiary one. Let's go!!💪🤓 Earned yourself another subscriber. Thanks for the extra knowledge you give out while doing your commentary. Keep it up, man!
Dude, I can see you salivating & mesmerized when talking about rendang. You clearly reminiscing the taste Using this type of stove actually a Javanese style nasi goreng.the charcoal will give a smoky note in the food. There also Javanese style nasi mawut, Mie goreng, Mie nyemek & Mie rebus that cooked on charcoal stove Gordon also made mie goreng video
You showed up in the algorithm. Very entertaining, and a lot of interesting and valuable information. And clearly super passionate about your craft! Off to the next video of yours ✌️
Thank you for the wok tips. It still feels "wrong" to me to stir my veggies in the wok because I'm so used to adamantly letting them sit so they can sear!
Chef Brian, I just LOVE your Uncle Roger reactions, and I happen to agree with 99% of what you're saying. I see you did start to pause your videos when you talk, as you mentioned, but could you please pause when you start talking, and don't resume the video till you're done. Please talk all you want, you say good stuff, but I feel that I'm missing a lot of the fun/good stuff in the video, because I'm focusing on what you're saying. Hats off for your reactions, love them! Subbed!
Hi, Chief Brian! I really enjoy your commentary on Uncle Roger’s reaction videos. I’m a big Uncle Roger fan, and your commentary complements Nigel Ng’s comments and takes the whole video to another level. As a foodie and aspiring home chief, I’m learning a lot from you both. Please continue to make your commentary videos on Uncle Roger’s reaction videos. I hope one day you two can collaborate on a video. That would be awesome. Good luck with your new restaurant!
I was so happy seeing this uploaded today xD I saw some of your other ones and wanted to see you react to this one. It has a lot of good tips I can use next time I cook too!
Maillard reaction isn't just for meat, you were right at first. It's the term for the reaction between amino-acid and sugars at high temperature. For example, the crust off a loaf of bread or the crisp underside of a pot sticker is also Maillard reaction.
Man, when I was in my early 20s, I worked at a Thai restaurant for 3 years. I learned the fork/spoon thing from the line cooks. It’s beautifully efficient, and I still get looks from my friends when I do it… until they try it themselves. It’s always a good idea to listen to people of different backgrounds. They can teach you simple things like that, or change your world view.
As a Malaysian living in Canada, it constantly baffles me as to why people here use forks to eat rice. It's SOOO inefficient and messy, the rice just falls off everywhere! Spoons can scoop up so much more rice, cleanly than a fork. Also, the best way to eat steamed rice is with chopsticks, lol.
Ahhhh, the good old days where Brian didn't know how to use the pause button, and would talk over the people he's reacting to and not circle back to the parts he missed. 😂 Love the content. I'm on my 3rd cycle through all your cooking reaction videos. 🤘
Dude, you have great insightful commentary and you’re my favorite Uncle Roger reactor but you need to pause the video when you talk. You totally missed his hilarious Gordon Ramsay wok “fukboi” joke.
You should react to Vincenzo react to Uncle Roger making carbonara - which was in response to Vincenzo calling Uncle Roger on being basically a one-trick pony, lol
Great video! :) It could be fun hearing your comments on the food created in the anime Food wars, which is basically, Good food, Over the top reactions and in my opinion often very educational about foods origin and ingredients used.
as long as you avoid the dark chef arc, which sucks. (because the consulting chef was on maternity leave, so the author had to wing it when it came to advanced culinary recipes and it shows)
PRO CHEF! My late father from Brooklyn was Black and learned how to make egg fried rice as a kid back in the 1960's. I grew up eating it and have made it before but didn't really know the rules like my father did. NOW I know how to make egg fried rice thanks to you. I put broccoli in it! Didn't know about sesame oil for egg fried rice. You're in BROOKLYN. Remember the Brooklyn ancestors who taught and made egg fried rice! All cultures shared recipes back then.
My first job was in a kitchen and you learn how to recover your mistakes and think on your feet It's actually really fun especially when you have smart coworkers
About the spoons and chopsticks, yeah. The foreign exchange students used spoons a lot, more so than forks. They used forks of course, but typically only for things like meat. Almost everything else was a spoon. They even cut their food using a spoon to stabilize and wedge the food apart as opposed to the western fork and knife technique.
Regarding the outdoor kitchen, I live in New Jersey in the USA. It's super hot and humid in the summer, and I live in an old house without air conditioning. Even though I live in a city, I have an outdoor kitchen on my back porch, and I cook nothing inside from late spring to early autumn. It's nothing elaborate, just a 2-burner propane stove, a portable electric convection oven, two sizes of charcoal grills, and a sink fed by a garden hose, but it's a life saver in the warmer months. Even in colder months, I cook holiday meals outside because the heat in the windowless indoor galley kitchen is unbearable. I'm lucky to have the outdoor space to do it, but I can definitely understand why people who live in warmer climates have outdoor kitchens.
About 15:30 the Rendang fried rice, and Chinese fried ruce that using soy sauce... Here in Indonesia we have both, In Java island (especially Jakarta), here is more similar to chinese fried rice Mainly using both sweet and salty soy sauce, and additional of oyster sauce or any else... While in my Granma house in Sumatra island (which gordon's place of recording, and rendang origin) They more similar to India's curry fried rice I had Rendang fried rice, Curry fried rice, Jengkol fried rice.... All without soy sauce in it... But both chinese variation and rendang variation are exist in Sumatra... Gordon record rendang variation because its he cook Rendang too there for his show So he is using rendang sauce from it... Which is i can image will taste absolutely fantastic
Yes, I watched his UK shows like 10- 15 years ago first and Gordon was firm and nice and you could tell he cares. I think the US version is over the top on purpose for "DRAMA"
A helpful suggestion. You need to balance your volume levels. Uncle Roger is at a much lower volume and it is hard to hear when when listening at a volume where your voice is at an appropriate level. Other than that very good video.
So true abt the spoon and fork 😂 my parents are chinese so I grew up using chopsticks too even when I live in SEA, and when I moved back to china and bring my chinese/korean/japanese friends to eat at an indonesian/malaysian restaurant for the first time they’d stare at me for a good minute and I’d ask them why are they staring. Then they’d say they don’t know how to eat with spoon and fork combo 🤣 it’s either only spoon, only fork, or spoon with chopsticks for them, so I literally had to teach then how to ‘push’ the rice with the fork into the spoon.
Before Gordon made this video, he's actually shooting for his NatGeo documentary in Indonesia (West Sumatra province) for mastering "Rendang" and other Indonesian (West Sumatran specifically) dishes in a week. I think those woks already used for cooking Rendang and other things since he cooked for local government to taste.
Love this concept of a professional chef backing Uncle Roger up on anything, really, but especially the egg fried rice. Awesome. If anyone wants to see better technique for egg fried rice, I learned a lot from J. kenji Lopez-Alt’s video on egg fried rice, 3 ways ua-cam.com/video/u2MJzEuI0vI/v-deo.html
Chef if you go to Indonesia, please try nasi Padang with various types of rendang, if you have been and want to try other Sumatran food, I recommend nasi Kapau Bukittinggi
An out door kitchen is like BBQ, or grilling etc. Plus if you live where I do,it's a nice way to keep from heating the house up in the summer months. It's almost a hundred degrees now,an it's going to get hotter.
Love these ingenious reaction to reaction videos. I watch one video and wonder how one person thinks, and then I wonder what someone thinks about his thinks. How does it get better then this ..
Interesting critiques, useful for an amateur or beginner like me. Thanks Chef Tsao. This also improves my impression of Gordon Ramsay; I'd only seen him angry and cussing people out, over the top, before. Hah, and I'm new to Uncle Roger. Great sense of humor.
22:15 I think it has something to do with the temperature, from my expierence: Warmer country equals more relaxed people Because you would obviously exhaust way faster
@@duck6100 as long as I know companies don't have to exactly specify what are the ingredients made of, except allergens. And yes they can hide msg in a few key words for the health contious people.
Gorden Ramsy is a person with character. He has voiced his opinion about the Uhigar situation in China. Will Nigel Ng delete his episode with Ramsey like he did with Mikey Chen when Mikey came out against the CCP and their treatment of the Uhigars? Nigel's only character lies with the all mighty dollar which is the reason he cut the episode with Mikey Chen to save his broadcasts in China. Fried rice is just fried rice. People's lives are more important than fried rice.
also Gordon filmed this when he go to indonesia to accept challange from our legendary chef to serve foods for west sumatran governor and descendant king of west sumatra, thats why he must do it with super fast pace
I went to Gordon's pizza restaurant in London, which happens to be in the same building as his main restaurant. There's a connection between the two. I eat low carb, so I was going to have a tuna salad while my family ate pizza. They said they had no salad, so I was just okay with sitting there and eating somewhere else later, no problem. I'm used to eating in a different place because I do the low carb diet. But they didn't want me to eat anywhere else. They brought me the main restaurant menu and I got to choose a cod that was easily the best cod I've ever had. They even brought me the sauce that was made with wine saying "we made sure it's done with dry wine so you can eat". I've never had such a great experience anywhere else. They knew exactly what I could eat and they made sure I had a good experience despite my diet - after I said it was perfectly fine. In the end I ate a lot better than my family. I'm pretty sure my cod with wine sauce was way better than the pizza lmfao.
@TheEditor107 what a mean spirited and strange comment
@TheEditor107 no, it’s not.
@TheEditor107 I believe you’re confusing Cod with Carp.
@TheEditor107 cod is a pretty superior fish so you dont know whar youre talking about really
@TheEditor107 that's a pretty firm statement coming from someone with the palette of a African child that's eaten nothing but rhino crap
Gordon Ramsay is definitely one of the few celebrity chefs I trust to be diligent about the details. Even if he fucks up stepping out of his comfort zone and expertise, he learns native dishes from natives
Celebrity chef is not something u describe Gordon Ramsay, he's a real chef
@@felixtong6316 he's a celebrity and a chef
Until he went to Puerto Rico and tried to make pegao…
@@notatallfunctional oh no. How bad did he fuck up? Lol
@@joelcastro-reyes1667 If you know what pegao is I’d suggest looking up his attempt and see for yourself. If you’re not as familiar trying finding Puerto Rican creators react to it so they can explain. I’d suggest Koefficient and Ironmouse’s reaction, they perfectly captured the outrage of it all.
Gordon teaching beginners of all kinds is a very strict but nice teacher. The ones he has no patience for is professional chefs messing up. The way he interacts with children is always so nice to watch, he acts like one of those old grannies you behave with because you feel like you would die if you disappoint her.
Well if you call yourself a professional and still work like an amateur you deserve to get shat on.
Jamie just dug his grave even further with the ramen and the thai green curry episodes. Definitely recommend you watch those too!
He already dug his grave... A long time ago 🤣
Oh I saw that, dam I was thinking that Jamie is Amateur chef?
@@soongwanjun9381 I mean, he acts like he just came out of culinary school. But he is definitely a professional
@@lolalo6344 Gordon Ramsay also professional....
@@soongwanjun9381 yes, and he is way better than Jamie
My family's from Singapore, now living in Australia. My parents built an outdoor kitchen (ie: a BBQ with a wok burner out in the patio). And yes...when my dad fries kuay teow or rice outside, I know it's going to be good 😂😂
But I bet you’re missing a key component: TORTURE. As Uncle Roger says, your dad needs to make you carry a clay stove from somewhere far and then to the outdoor kitchen.
Fun fact, Galangal used to be way more common in British cookbooks, but nowadays they stopped using it for some reason. For example, it's used in Arbolettys, which is a sort of cottage cheese and egg thing that varies between proto-quiche filling and scrambled eggs based on who interprets it
You do realize British was colonized is SE Asia. Singapore is in commonwealth. I think that explains why they don’t use galangal anymore
probably the war that messed them up, along with their tastebuds
@@tarysunshine3878 I don't think colonization had much to do with it since galangal appears in records in France as early as the year 838 in the Brevis de Substantia (a list of spices purchased by a French church). So it's more likely to have been trade networks established between China and India with the Roman empire that persisted through the fall of the empire.
@@deathpyre42 The trade also have great influence because SE Asia, especially the Nusantara Archipelago (Indonesia, Maysia, Singapore, Brunei Darussalam) where there a lot of port and international market back then.
Actually not just British that colonize that area, in Indonesia we have Dutch and Portuguese also. Philippines colonize by Spain.
I think it's because the spice is limited to nobility and royalty. Considering the cost need to get them, I could see why the use is not as widespread.
It's rare to add rendang in your egg fried rice for me especially in Java, Indonesia. Maybe because Gordon Ramsay filming this in West Sumatra, Indonesia. But rendang are so delicious. Maybe I want to try egg fried rice with rendang.
Yeah, that's super rare which made me curious. So, I tried and it's pretty good. Also in Java we have nasi mawut which is fried rice and fried noodle mixed together until it look messy or "semrawut" in Javanese. I used Indomie rendang and it's great.
@@LynSain Nasi Mawut or Magelang
I think fried rice in Java island (or specialy Jakarta) are more similar to Chinese one
We can see this from many similarity to fried rice from chinese theme restaurants
Using both sweet and salty soy sauce
While Sumatra is more into India's Curry fried rice...
My granma house have this Rendang fried rice, curry fried rice, jengkol fried rice...
All without sweet soy sauce
@@renzanfortineri196 yeah because egg fried rice originally from Chinese. So it influence other to make their own egg fried rice because it will save their rice especially from left over rice. And everyone love it because it make rice more delicious.
This Gordon fried rice video was made after the episode of him and Chef Wongso making video of a day long Rendang in West Sumatera, so if you ask why he did used Rendang, well now you know why..
Chef’s cooking knowledge and Uncle’s humor really is a great combo. Only shame is that Chef missed the “wok fuckboy” title bestowed upon Gordon 😂 Thanks for these videos!
You're right, Gordon is one of the most passionate chefs I know and he knows all the basics so meals from other countries are no problem for him. But I wouldn't expect anything less from someone who got taught by the incredible Marco Pierre White.
Just remember gordon made himself cry, it was his choice
@@wirtz42788 I know :D
6:28 in Indonesia, even in the higher class household you'd found 2 kitchen, 1 is called "dapur kotor" (dirty kitchen) and "dapur bersih" (clean kitchen), the dirty kitchen are commonly used by personal assistant to prepare meals during the day and the clean kitchen probably just to prepare breakfast (cereal, toasts, snacks, fruits) and as the name suggests, both looks comparably different.
I can tell you exactly where Gordon was for this. He was at the private residence of the king of Indonesia. He was there for a cooking "duel" with William Wongso. Gordon had just spent a week on a crash course in signature Indonesian cuisine and ingredients. The rendang he used? He made it himself the day before. And the reason he was so rushed? It was going to rain. In fact, it did rain during the duel and both he and Chef Wongso had to use spare woks as improvised umbrellas.
I have been corrected on this.
Wow thanks for the insight
There is no king of indonesia,gordon was cooking for the governor of west sumatra province and his family.
And during the show,he's mostly learning west sumatran cooking,which is from minangkabau tribe.
Shame that the 'king' of Indonesia has no umbrellas at his establishment. Must be a really badly paying kingship.
The place called ngarai sianok, taruko. I live in the city near there called Bukittinggi.
@dave I misremembered. No need to be an asshole. It was one viewing over two years ago.
Uncle Roger hitting two birds with one stone. Gordon's skincare and Jamie's Wet Rice in one joke? Like holy shit, Uncle Roger such a legend.
I think the main problem is western chefs don't like to heat the pan/wok to high temperature.
Typically chinese way to cook is first of all to heat the wok to around 150C, and then put oils to every part of the wok. After the oil is properly cover the wok, you should remove the "hot oil" and put another "cold oil" into the wok and then you can really start to cook. This step is simplified into "hot pan/wok and cold oil", this kind of method can prevent the food stick to your pan/wok.
this is so true for many asian foods made, it is heated up the wazoo to get the food ready quickly.
Also, most Chinese restaurants seem to have serious burners that they use for the woks. My house stovetop won't get that hot. But it occurs to me that my crawfish boiler might. Must do experiments.
@@alanholck7995 tbh, my house also using that stupid resistance heating stove, which is really driving me crazy!! (I'm living in Europe)
Yea, the flame being used seem to be way more intense in restaurants. The wok handle also usually seem to be more thicker for what I guess is their flips.
@@davidiswhat thicker iron can keep the temperature longer, so that while you put new stuffs into the wok, the temperature of your wok will not drop down that much.
Malaysians are known to be veeery laidback but still manages to get food out of the kitchen extremely quickly and efficient.
Like what you mentioned, Singapore and Malaysia have a tradition which is what we called as "Tzechar" which is something I can't directly translate (Because it would be "fried cooking" which definitely isn't the correct translation) but the jist of it is that its a place where they make up dishes and then serve you restaurant-style BUT these places CAN be in a restaurant, roadside stall or even a shop on it's own. It can even be served hawker-style which is more common in Singapore's kopitiam (Google it for yourself. I'm pretty bummed in translating local lingos).
However, here's the catch. Even in Singapore, most of the chefs in these tzechar places ain't locals. Not because locals cannot cook but because they're not used to the pressure and with the Malaysians being very laidback, they can cook up a storm rather quickly and still joke around like it's nothing while delivering great food time and time again.
Being a chef myself and having been working with Malaysians before, they're a treat to be with and watching their carefree attitude in the kitchen while everything seems to be a whirlwind, it's a real mood setter.
its odd seeing a tuner from hell become a chef ahaha
I liked his master chef junior. He’s great with the kids and building their confidence and cooking skills.
You will appreciate Hell's Kitchen far more if you keep in your mind Hell's Kitchen contestants are pro chefs and they are applying to be his workers.
Completely understandable how he would be furious on contestants serving raw stuffs.
I feel like Gordon Ramsey has it right on passing on and maintaining a good standard in his craft. He reacts based on reputation and age. If you’re young and it’s not a huge error he’s not aggressive at all, he’s never aggressive with the kids, he turns it into a teachable moment most of the time. But if you’re an adult and you make a mistake that you really shouldn’t be making at whatever level you say you’re at, he’ll rip you apart for it.
We need more Chef Brian reacts to Uncle Rogers reacts to Gordon Ramsey cooking. This is my new favorite sub genre of UA-cam.
I just tried Galangal in my fried rice about a week ago instead of ginger. The flavor profile was so much better! Without videos like these, I wouldn't have even known Galangal existed, much less how to use it! Thank you so much and please keep teaching us!
If you read Gordon's biography or autobiography, you will understand his mannerisms. He isn't always right, but he wants to be. I think the biggest difference between Gordon and other cooks is how he interacts with fans and the cooking community as a whole.
Of course Nigel Ng a.k.a Uncle Roger knows Gordon... He's just doing that for entertainment 🤣🤣🤣 But I must say he's really into his character for years now. ❤️❤️❤️❤️
Even when you’ve explained why Gordon was rushing with the plate at the end, that scene is still so funny 🤣
Hello, Chef Brian Tsao. Thank you for react this video. I'm from Indonesia, but in Java island (Indonesia had 17,000+ islands, hello!). Gordon Ramsay is in Sumatra Island which is waaaaayyy bigger than Java. By the way, rendang that he mentioned here is authentically from West Sumatra province (Indonesia had 35 provinces. Google it, if you want to). And the herbs that they use to make rendang paste is quite a lot (I don't know how many, but I'm pretty sure there's star anise in the seasoning). They cooked it for 3-4 hours until the santan (coconut milk) and the seasoning is absorbed to the meat, either with beef or chicken. The excess seasoning could use for other things, like fried rice. I know all of this from one of my friends. She's from West Sumatra, so she knows how to cook rendang though only some can cook rendang in the most delicious flavor. 😋 And I hope you could taste Nasi Padang (Padang is the capital of West Sumatra. And Nasi Padang is actually rice packed with quite a lot of proteins like rendang beef) in Indonesia which sometimes included with rendang. Trust me, they're delish 😋
Now I’m hungry
@@ChefBrianTsao Oh you should be. 🤣 Sorry, I didn't mean to write these words 🤣
22:12 What you said is so true. We Malaysians are very laid-back. When we see people hustling, we be like "Relax, bro". (or the locals say "Lek ah brader")
I, as a Haitian, can testify that we also have two kitchens, very common.😂😂😂😂😂
I'm glad to see you react to Gordon Ramsey and uncle Roger. You have a lot of helpful info to add to it!
Please react to Uncle Roger’s video with Chef Wang Gang! Your expert knowledge on Chinese restaurant can really make that video even more better!
Coming soon!
I got a bottle of hidden valley Ranch in my fridge and it LITERALLY says „monosodium glutamate“ (MSG) pretty far up on the ingredients list, so can confirm that it’s in pretty much any savoury product 🤷🏼♀️
It was a huge thing in Britain. I didn't know much because it was before my time but apparently there was a study that got very famous that said it was very addictive and unhealthy which scared a lot of the public. Most people in the UK avoid it if they see it.
Yes you pronounced Tanjung Malim correctly~!! MSG is love, love your vids chef!
I have watch roger rogers review before but your review is awesome too and equally entertaining, it’s fascinating to see you discussing about the working procedure of a wok chef and I have no idea why Gordon is a double wok man until you explained.
I don’t have a wok. What I use when making a stir fry is a cast iron balti (Pakistani pot) dish. I pretty much use that pot for anything that doesn’t need to be covered. I also love the consistent heat of cast iron.
Clay stove is usually used out doors to prevent the wind from shifting the heat away from the wok. So yes, In a way to concentrate the fire onto the wok.
7:48 yeah that's true about galangal. Galangal is more likely ginger cousin and a buffed up version because it's very tough with the smell of a pine tree. Keep going on Uncle Roger weejios lol.
My family's home in Vietnam had a whole separate building for the kitchen, but that whole Indoor/Outdoor kitchen is something that some do outside of Asia too.
At least in my family and friend group, some have a dinky kitchen setup in the garage.
Mostly for fish or heavy aromatic dishes, just so the smell doesn't linger in the house. lol
Gorgon has such a presence, makes you listen to every word he says very captivating. Thank you for another amazing video
Ah fork and spoon now we're talking :') That's how I usually eat fried rice dishes. Not only am I motorically incompetent when it comes to chopsticks, but I genuinely don't understand how people can eat rice with them without eating it grain by grain. I've seen it done but it's goddamn magic to me.
actually you can eat rice pretty easily with chopsticks if the rice is of the sticky variety, it's easy to scoop up using chopsticks because the rice grains lump together...that being said, only chopstick Grandmasters can eat non-sticky rice with chopsticks as if they're using spoon and I have personally seen a few people achieve that level, and as you said, it is magical to see 😆
Was literally gonna say the same thing 😂
Fried rice is less stickier than white rice, so it's very hard to use chopstick on them.
People usually use a spoon to eat fried rice, chopstick is using for white rice and noodles.
Haha don't worry, I am Chinese and I don't eat fried rice with chopsticks either, too inefficient especially for fast eater like me.
@@baishihua :') Relatable on the fast eater lol I'd earlier eat it with a soup spoon :P
Relating to the discussion about Gordon's wok technique, Alex the French Cooking Guy did an amazing series on mastering the fundamentals.
The Maillard reaction, it's actually a chain of reactions, about 20, occurs between a reducing sugar and an amino group. Caramelization is a pyrolisis reaction and specifically refers to when sugars, and only sugars, are exposed to high temperatures. The reactions are not mutually exclusive, and neither is specific to meat. And to that point, maillard reaction is not just something for meat, and you should know that as a chef. It is a reaction that happens a LOT in cooking and is the primary contributor to flavor (and color) in roasted coffee and toasted bread, it's involved in caramelizing onions, baking pretzels, making chocolate and and gives certain flavors to beer, it's the thing that gives your Pho stock that brown color and a lot of wonderful aroma and flavor, what gives roasted potatoes and their incredible aroma, golden brown color and delicious flavor. Of course it's the primary reaction responsible for browning meat, but dismissing it as just that is just silly.
As far as the wok hei goes, it is a flavor created in large part due to a combination of polymers and oil breaking down within the skillet, and from microscopic droplets of fat vaporizing as you toss food up and over the edge of a wok into the hot column of air created by the intense burner below, and the cascade of flavors coming from caramelization of sugars and various Maillard reactions. This is the flavor that is, in principle, not dissimilar from the distinct grilled burger flavor that is actually imparted by the smoke created by fat dripping on the hot coals. There is more to wok hei than just even searing at high heat is what I am saying.
If you want to read more about Maillard reactions or burgers or the science of cooking in general a couple of books you should be familiar with: "On Food and Cooking" by Harold McGee and "Modernist Cuisine" by Nathan Myhrvold
This has been super great! Always diggin' on Gordan. Didn't know who Uncle Roger was but am an instant fan! You sir definitely know your shyte as well. Kudos to you from New Orleans! We're all about the food down this way.
Uncle Roger is a persona played by Nigel Ng, a Malaysian comedian living in the UK that has double major degree, which is engineering and philosophy. Check out his channel, he did lot of entertaining video! Both educationally and comedically. Especially his first video as Uncle Roger where he reacted to BBC Good Food cooking egg fried rice. And that's where its all started.
Just found your content couple of day ago. As a South East Asian (Thai) loving your content Chef Tsao! Keep it up!
You should do a reaction to Gordon Ramsay's ultimate grilled cheese sandwich video. As much as I love Gordan and his cooking, after watching that video I can confidently say I can make a better grilled cheese sandwich. 😂😂😂
I watched it. That was an ill Gordon trying something....different. Not good.
Loved this video. Gordon really did a great job with the fried rice here. Also, Malaysia represent!! Curious to know what's your favourite Malaysian dish that you've had over here? Any hopes of returning soon?
I love your comment about the best food places in Malaysia being the ones with the crappy plastic chairs! So true! In Australia where I grew up, the best Asian restaurants are the ones with the 80s furniture and the horrible plastic table cloths. There is always a south-east Asian grandma in the back of the house that is yelling at everyone. The "fancy" places are never as good.
This channel is so wholesome and educational. Now I'm going to make some fried rice the right way, to have with my Chinese chicken and mushrooms, not as a side dish though but as an equal partner haha!
Hey Brian,
Yes, it is Tanjung Malim (tan-jung ma-lim), outskirts of Perak state, close to the border of Selangor state. About 120km away from the city of Ipoh. You pronounced it correctly. Hi from Malaysia!
I still dream about the food I had in that town, absolutely amazing!
Saw your Hatebreed hoodie on a previous vid, and now you got an Incendiary one. Let's go!!💪🤓
Earned yourself another subscriber. Thanks for the extra knowledge you give out while doing your commentary. Keep it up, man!
Dude, I can see you salivating & mesmerized when talking about rendang. You clearly reminiscing the taste
Using this type of stove actually a Javanese style nasi goreng.the charcoal will give a smoky note in the food. There also Javanese style nasi mawut, Mie goreng, Mie nyemek & Mie rebus that cooked on charcoal stove
Gordon also made mie goreng video
17 years of experience?!?! You look 17 yourself!!!😄😄😄 new to your videos via Uncle Roger...LOL I'm now a fan!!👍👍👍👍👍👍👍🙂🙂🙂🙂🙂
🙏 haha thank you, I’m actually 38
I was doubtful of reacting to another reaction video but your insight made the video great for me
You showed up in the algorithm. Very entertaining, and a lot of interesting and valuable information. And clearly super passionate about your craft! Off to the next video of yours ✌️
Would love to see what you think about good mythical kitchen’s video on Gordon Ramsay’s grilled cheese sandwich.
Second this!
Any Mytical Kitchen video would be nice.
This is both fun and educational. Great video. Much love, your content is amazing.
I am so glad I found you. Love watching you.
Thank you for the wok tips. It still feels "wrong" to me to stir my veggies in the wok because I'm so used to adamantly letting them sit so they can sear!
Love your informative breakdown while keeping the video fun :)
You missed the "wok f*kboi" part. Lol.
I really like your reviews. You really Add to the videos you review, which is something alot of people don't do.
Chef Brian, I just LOVE your Uncle Roger reactions, and I happen to agree with 99% of what you're saying. I see you did start to pause your videos when you talk, as you mentioned, but could you please pause when you start talking, and don't resume the video till you're done. Please talk all you want, you say good stuff, but I feel that I'm missing a lot of the fun/good stuff in the video, because I'm focusing on what you're saying. Hats off for your reactions, love them! Subbed!
Hi, Chief Brian! I really enjoy your commentary on Uncle Roger’s reaction videos. I’m a big Uncle Roger fan, and your commentary complements Nigel Ng’s comments and takes the whole video to another level. As a foodie and aspiring home chief, I’m learning a lot from you both. Please continue to make your commentary videos on Uncle Roger’s reaction videos. I hope one day you two can collaborate on a video. That would be awesome. Good luck with your new restaurant!
I was so happy seeing this uploaded today xD I saw some of your other ones and wanted to see you react to this one. It has a lot of good tips I can use next time I cook too!
... discovered your videos last night... funny dude reacting to Uncle Rogers crazy ass... goddammit, bingetime
Just binged on your reactions to Uncle Roger and they’re wonderful 😁 You just gained a new subscriber (and a like!)
Maillard reaction isn't just for meat, you were right at first. It's the term for the reaction between amino-acid and sugars at high temperature. For example, the crust off a loaf of bread or the crisp underside of a pot sticker is also Maillard reaction.
Man, when I was in my early 20s, I worked at a Thai restaurant for 3 years. I learned the fork/spoon thing from the line cooks. It’s beautifully efficient, and I still get looks from my friends when I do it… until they try it themselves.
It’s always a good idea to listen to people of different backgrounds. They can teach you simple things like that, or change your world view.
As a Malaysian living in Canada, it constantly baffles me as to why people here use forks to eat rice. It's SOOO inefficient and messy, the rice just falls off everywhere! Spoons can scoop up so much more rice, cleanly than a fork. Also, the best way to eat steamed rice is with chopsticks, lol.
yea the chopsticks rice eating is chinese, here they all use spoons because it's much easier
I eat my rice with spoons
Ahhhh, the good old days where Brian didn't know how to use the pause button, and would talk over the people he's reacting to and not circle back to the parts he missed. 😂
Love the content. I'm on my 3rd cycle through all your cooking reaction videos. 🤘
Dude, you have great insightful commentary and you’re my favorite Uncle Roger reactor but you need to pause the video when you talk. You totally missed his hilarious Gordon Ramsay wok “fukboi” joke.
exactly lol
You should react to Vincenzo react to Uncle Roger making carbonara - which was in response to Vincenzo calling Uncle Roger on being basically a one-trick pony, lol
Great video! :) It could be fun hearing your comments on the food created in the anime Food wars, which is basically, Good food, Over the top reactions and in my opinion often very educational about foods origin and ingredients used.
as long as you avoid the dark chef arc, which sucks. (because the consulting chef was on maternity leave, so the author had to wing it when it came to advanced culinary recipes and it shows)
PRO CHEF! My late father from Brooklyn was Black and learned how to make egg fried rice as a kid back in the 1960's. I grew up eating it and have made it before but didn't really know the rules like my father did. NOW I know how to make egg fried rice thanks to you. I put broccoli in it! Didn't know about sesame oil for egg fried rice. You're in BROOKLYN. Remember the Brooklyn ancestors who taught and made egg fried rice! All cultures shared recipes back then.
My first job was in a kitchen and you learn how to recover your mistakes and think on your feet
It's actually really fun especially when you have smart coworkers
About the spoons and chopsticks, yeah. The foreign exchange students used spoons a lot, more so than forks. They used forks of course, but typically only for things like meat. Almost everything else was a spoon. They even cut their food using a spoon to stabilize and wedge the food apart as opposed to the western fork and knife technique.
You should followup with watching Sherson Lian making fried rice for Uncle Roger.
Regarding the outdoor kitchen, I live in New Jersey in the USA. It's super hot and humid in the summer, and I live in an old house without air conditioning. Even though I live in a city, I have an outdoor kitchen on my back porch, and I cook nothing inside from late spring to early autumn. It's nothing elaborate, just a 2-burner propane stove, a portable electric convection oven, two sizes of charcoal grills, and a sink fed by a garden hose, but it's a life saver in the warmer months. Even in colder months, I cook holiday meals outside because the heat in the windowless indoor galley kitchen is unbearable. I'm lucky to have the outdoor space to do it, but I can definitely understand why people who live in warmer climates have outdoor kitchens.
About 15:30 the Rendang fried rice, and Chinese fried ruce that using soy sauce...
Here in Indonesia we have both,
In Java island (especially Jakarta), here is more similar to chinese fried rice
Mainly using both sweet and salty soy sauce, and additional of oyster sauce or any else...
While in my Granma house in Sumatra island (which gordon's place of recording, and rendang origin)
They more similar to India's curry fried rice
I had Rendang fried rice, Curry fried rice, Jengkol fried rice....
All without soy sauce in it...
But both chinese variation and rendang variation are exist in Sumatra...
Gordon record rendang variation because its he cook Rendang too there for his show
So he is using rendang sauce from it...
Which is i can image will taste absolutely fantastic
Yes, I watched his UK shows like 10- 15 years ago first and Gordon was firm and nice and you could tell he cares. I think the US version is over the top on purpose for "DRAMA"
A helpful suggestion. You need to balance your volume levels. Uncle Roger is at a much lower volume and it is hard to hear when when listening at a volume where your voice is at an appropriate level. Other than that very good video.
The Sandwich God Chef Brian Tsao with another vid yayyyy !! :)
Watching you watching Uncle Roger is everything.
its so fun watching you reactions and comments :D
So true abt the spoon and fork 😂 my parents are chinese so I grew up using chopsticks too even when I live in SEA, and when I moved back to china and bring my chinese/korean/japanese friends to eat at an indonesian/malaysian restaurant for the first time they’d stare at me for a good minute and I’d ask them why are they staring. Then they’d say they don’t know how to eat with spoon and fork combo 🤣 it’s either only spoon, only fork, or spoon with chopsticks for them, so I literally had to teach then how to ‘push’ the rice with the fork into the spoon.
Before Gordon made this video, he's actually shooting for his NatGeo documentary in Indonesia (West Sumatra province) for mastering "Rendang" and other Indonesian (West Sumatran specifically) dishes in a week. I think those woks already used for cooking Rendang and other things since he cooked for local government to taste.
you want a uncle roger uncle title, maybe make a fried rice; and we will all promote it/retweet to him :D i'd love that.
Love this concept of a professional chef backing Uncle Roger up on anything, really, but especially the egg fried rice. Awesome. If anyone wants to see better technique for egg fried rice, I learned a lot from J. kenji Lopez-Alt’s video on egg fried rice, 3 ways ua-cam.com/video/u2MJzEuI0vI/v-deo.html
I've watched Gordon cook sooo many times and I only just realized he's a lefty! 🤯
FYI: Rendang is also a long cooking technique.
Chef if you go to Indonesia, please try nasi Padang with various types of rendang, if you have been and want to try other Sumatran food, I recommend nasi Kapau Bukittinggi
You are the food version of Form of Therapy and I cannot unsee it im sorry but I love it
An out door kitchen is like BBQ, or grilling etc. Plus if you live where I do,it's a nice way to keep from heating the house up in the summer months. It's almost a hundred degrees now,an it's going to get hotter.
Love these ingenious reaction to reaction videos. I watch one video and wonder how one person thinks, and then I wonder what someone thinks about his thinks. How does it get better then this ..
Great channel, Chef Tsao! Really enjoying it.
*One point: have you considered adding a pop filter to your mic?
This is like having a mirror in front and behind you, a reaction to a reaction lol
Been watching the channel for a few days then I just saw the incendiary hoodie and that further validated your channel as badass
🤘😎 EY!
Interesting critiques, useful for an amateur or beginner like me. Thanks Chef Tsao. This also improves my impression of Gordon Ramsay; I'd only seen him angry and cussing people out, over the top, before. Hah, and I'm new to Uncle Roger. Great sense of humor.
that's what separate armatures from pro's in every profession is to know how to fix mistakes before it turns into disaster
I liked it when Gordon called out to Uncle Roger in his video
22:15 I think it has something to do with the temperature, from my expierence: Warmer country equals more relaxed people
Because you would obviously exhaust way faster
In defense of the two handed toss, that clay stove DOES put the wok at about chest high. Not sure it’d be easy to toss it from up there.
Sometimes products won't say flat out there's msg in the product. It'll be hidden in the ingredients like yeast extract, flavorings,etc.
Pretty sure yeast extract is Vegemite
Do you mean they put msg inside the yeast extract? Interesting they don't legally have to specify that
@@ironboy3245 Vegemite, Marmite it's pretty much the same thing
@@duck6100 as long as I know companies don't have to exactly specify what are the ingredients made of, except allergens. And yes they can hide msg in a few key words for the health contious people.
Gorden Ramsy is a person with character. He has voiced his opinion about the Uhigar situation in China. Will Nigel Ng delete his episode with Ramsey like he did with Mikey Chen when Mikey came out against the CCP and their treatment of the Uhigars? Nigel's only character lies with the all mighty dollar which is the reason he cut the episode with Mikey Chen to save his broadcasts in China. Fried rice is just fried rice. People's lives are more important than fried rice.
This man likes hardcore and cooking great food. Instant sub. Love the Incendiary hoodie man!
also Gordon filmed this when he go to indonesia to accept challange from our legendary chef to serve foods for west sumatran governor and descendant king of west sumatra, thats why he must do it with super fast pace