Це відео не доступне.
Перепрошуємо.
Uncle Roger Review MOST ANNOYING CHEF EVER (Nick Digiovanni Pho) - Pro Chef Reacts
Вставка
- Опубліковано 25 жов 2022
- What Uncle Roger describes as the "most annoying chef ever" has actually surprised me a lot in this video. Watch my reaction to PHOind out why!
Watch the original video and smack that like button here • Vietnamese Pho For Unc...
Share some love by watching Uncle Roger's reaction and smacking that like button here • Uncle Roger Review MOS...
I am excited to finally share the debut of Loss Becomes' NEW Album. Click on the following link and check out the music video of the single "Grudge" • Loss Becomes - GRUDGE ...
MERCH
downrightmerch...
PATREON
/ chefbriantsao
VISIT MY WEBSITE!
chefbriantsao.com/
FOLLOW ME!
Instagram / chefbriantsao
Facebook / chefbriantsao
Twitter / chefbriantsao
JOIN MY DISCORD!
Discord / discord
Edited by Jordan Herridge
www.ant-media.co.uk
For Business Inquiries
chefbriantsao@nanozebra.com
Follow Mission Sandwich Social
Instagram: / missionsandwich
Tik Tok: / missionsandwich
Twitter: / missionsandwich
Facebook: / missionsandwich
My Favorite Kitchen Gear & Essentials
Everything on this list I currently use or have in the past! All 100% approved by yours truly!
Below are Amazon Affiliate Links, every little bit helps!
#monetization #CommissionsEarned
*SMALLWARES*
Wusthof IKON Knife amzn.to/3cnyaIc
Wusthof Steel amzn.to/2WCgm5n
Victorinox Serrated Knife amzn.to/3bdo6jz
Rubbermaid Rubber Spatula amzn.to/2Lf9RQt
Peeler amzn.to/2YK9uFw
Tongs amzn.to/2YNpxCw
Microplane/Zester amzn.to/3fDLni7
Scrapper amzn.to/2WgJQGU
Measuring Cups & Spoons amzn.to/3bhyAOA
Measuring Cup amzn.to/3frKl8J
Whisk, Light Duty amzn.to/35QG1vm
Whisk, Heavy Duty amzn.to/3dtekuZ
Ladles amzn.to/3ciHi0y
Wood Spoon amzn.to/2AcyATr
Slotted Spoon amzn.to/2ziiMOt
Thermometer amzn.to/2yuvtG1
Can Opener amzn.to/2yuw9ex
Corkscrew amzn.to/3biQoJe
Kitchen Scissors amzn.to/2Wf9D23
Cheese Grater amzn.to/2LeRI5i
*POTS AND PANS*
Cast Iron Pan amzn.to/3fxGCGz
Saute Pan 10" amzn.to/3ckJTHs
Saute Pan 12" amzn.to/2YLu5cL
Non-Stick Pan 10" amzn.to/2Ldo00G
Stock Pot 6qt amzn.to/3fwSmsN
Sauce Pot amzn.to/2LfhzKp
Dutch Oven amzn.to/2xPTc32
Colander amzn.to/2zkC4CQ
Sieve amzn.to/3fqzqfk
Mixing Bowls amzn.to/3ciaggX
Sheet Pan 1/2 Size amzn.to/3ckxNhe
Sheet Pan 1/4 Size amzn.to/3bizIlk
Wire Rack amzn.to/3bgQkK3
Roasting Pan w Rack amzn.to/2SP6hRp
*APPLIANCES*
Vitamix Blender amzn.to/35LbizS
Hand Blender amzn.to/2WgeIHx
Kitchen Aid Mixer amzn.to/3chRw0Z
Food Processor amzn.to/2zilEed
*MISC*
Rubber Cutting Board amzn.to/2L9wGVX
Sharpening Wet Stone amzn.to/2SNPgH4
Sharpening Glass Stone amzn.to/2Ad8bVx
Japanese Slicing Mandolin amzn.to/3chV4R7
Kitchen Towels amzn.to/3ctlmja
Oyster Knife amzn.to/3duN7s2
Clam Knife amzn.to/3ftSHg9
Pizza Slicer amzn.to/3ctuQLH
One day you'll get that uncle title
🤞
Nick's method is kind of all over the place, some parts are more homestyle, while other parts are more like restaurant setting. When my family makes pho we don't strain anything, in fact I don't think we even blanche the meat, nobody is gonna care if your soup is a bit cloudy as long as dinner is ready to go when you wanna eat, and it takes less time
Yeah but I guess Uncle Roger will piss off😂
IMO, a clear broth definitely tastes different than one that hasn't been filtered. Depends on your definition of "homestyle." A 2-3 hr pho is very different from a 6-7 hr pho.
Except people do care how the pho looks, cuz if it tastes differently from before. Then there's something up, even homemade pho my mother makes it tastes exactly like the restaurant we go to.
We didn't go shortcuts or anything. The pho tasted exactly like how it was supposed to.
For extra information: this is Southern Vietnam Pho which is sweeter from daikon and rock sugar. The Northen version doesn’t use those sweetener and instead went for huge umami kicks from msg and fish sauce.
About fish sauce however, they only mostly served as a source of saltiness. People from the North like it salty but not fishy so they’ll put it in earlier while ppl from the South will prefer a little less at the end
Yeah Southerners eat bean sprout, red chili, and Thai Basil with Pho while Notherners don't have none of them if I am correct.
@@AlanNguyen-bj8gk nah we also eat them , maybe some shop will place it in an dish of fresh vegetable instead of putting it in the pho bowl
@@ricepotato7424 Are you talking about the green pepper, white onion, and cilantro? Nobody would put bean sprout, thai basil, red pepper straight into the customer's pho bowl before serving them. I was talking about the traditional Northern Pho. We all know Northern Vietnam doesn't have Thai basil and bean sprout from the beginning, until the mass migration of Northerners to South Vietnam in 1954. At that time, thai basil and beans sprout became the traditional part whenever someone made Pho because they helped the pho tasted so much better. My grandparent told me this story and most of the Northern Vietnamese Americans I encountered always told me this story about the history of pho.
@@alBngnnuyn8070 that waht i was saying, we would get a deish full of hearb alongside the bowl of pho , I thought your original comment said that modern pho don't have those , not historically
@@ricepotato7424 Right! as I was saying that traditional pho servings don't have all the extra herbs, beans sprout, and Thai basil. They suppose to serve only with green onion, cilantro, white onion, and probably with red pepper. That is all. The additional herbs were adopted as the result of the 1954 migration to South Vietnam and the integration of the South Vietnamese cousin and culture.
your uncle title is coming. i can feel it.
I hope so!
He needs to nail a classic malaysian dish to get that title. Let’s go bryan. Your Malaysian wife will be your guiding light. You can do it. Let’s go
this is not aged well
Happy belated birthday. I granted you your wish and listened to your album. Great stuff. Loved it. Exactly my kind of music. I hope one of your birthday presents includes and Uncle Title.
Thank you so much!
Thanks to several comments from Thai and Vietnamese people, you put in the fish sauce at the end of the cooking process -- if you do it too early, it gets sour. It's got a sweetness in it when it's fresh (even though it's very salty), and the heat changes it.
It’s interesting to see how the progression of Nigel learning things goes, because if you watch his videos of particular dishes in order, you can see how his research progresses, like him not having a problem when Hersha used ginger instead of galangal in the original fried rice video.
In his big pho video with she did the same thing with the lemon and the meat as Nick did here, but he didn’t say anything in that one.
Always love your informative style of reacting, Brian. I always feel like I can come out of your videos learning something!
🤘
Chef Brian asking senpai to notice him is the most anime thing ever
Hey Brian ! Thanks for another great video and big thumbs up for the 70k subs ! 👏
Thank you! 🙏
I am a Mexican home cook. My entire family including myself have worked in a kitchen. I was under the impression that it's more about the smoke than just the char. I was told the proper technique in my house and in the kitchen was to crank up the heat and lightly char but never burn. For example, we char a lot of stuff for salsa. The Ideal way we would make tomatillo salsa was to char the tomatillos right over the fire and then transfer them to indirect heat to help them get a super smoky taste. The only time I have ever seen someone remove the char is for Chiles Rellenos which we char the peppers and let them steam in a bag to remove the skin since it's thicker than a bell pepper and unpleasant to eat.
I really want to make some Pho at home so bad. Looks super fun to make. Also was surprised he didnt wash his bones, use cilantro, green onions, mint, or basil. I dont know whats authentic but in Norcal SF area we proudly have a very strong Viet population and tons of Pho restaurants. Its often served with a lot of garnishes.
Love your videos man! Keep em coming! 100K subs in incoming!
🤘
That makes sense. I guess it's personal preference. At least I know a lot of my white family doesn't like the taste of char becasue they are babies. I think like charcoal some people are really sensitive to the char flavor, but I'm not sure. I usually do similar things for my salsa like you do though. I think you are correct.
The garnishes are added last. That way, the pho is flavorful with the garnish, broth, and noodles along side also you can add other things that are on the table that the restaurant provides for you to add to your pho
Very much agree, the best pho has tendon. And tripe, too. I don't even like tripe (well, not grilled tripe, anyway), but in pho... Fuiyoh! Maybe in your quest for the uncle title, you can make proper pho with all the stuff us picky Americans normally can't eat, but makes pho a masterpiece. (Also, until I started watching your videos, I didn't know the sriracha was just for dipping and always put some in the soup. Now I know better for next time!)
Hi Brian. Likely mentioned already, but the grooves are for chopsticks to rest on. I suspect it is a western “invention”, but it makes it easier to transport the bowl with chopsticks from one surface to another without dropping anything.
One beautiful Sunday, we're all gonna see that Uncle Roger has uploaded a video... reviewing CHEF BRIAN TSAO, officially making him UNCLE Brian! I feel it in my bones.
I love when you and James review with Uncle Roger. You guys should team up for a triple review weejio!
That's the perfect chef commentary team for reviews
Hey Chef, I've seen those bowls before, the grooves are to hold the chopsticks & work quite well.
I believe they’re also good at holding soup spoons
That's some real "notice me, senpai" energy you got goin on there. 😂
But for real, it's coming. Your fried rice was banging. Have faith!
in our country, they put noodle in a hot water pot 1st to blanch it then put in the bowl, and yes it is a separate water pot not need a soup pot since the noodle doesnt really have much difference from blanch with soup water, but at home you could just blanch your Pho on soup pot
Did Brian call him Dick DiGiovanni at 1:24?? 🤣
lol 🤣🤣
Yep he did 😂
Oopsie 🤪
@@ChefBrianTsao hahahaha *sorry children*
The groove on the side of the bowl is there so you can hang your soup spoon without having it slide into the broth
The groves in the bowl has become a popular style for ramen bowls with potters, they are supposed to hold your chopsticks.
I think Nick DiGiovanni lives in Boston. There is a large chain of Asian supermarkets on the west coast, but it's called "99 Ranch".
The fact that Jack Scalfani got a Uncle Roger video but not this cool cat, is a crime against humanity.
Uncle Roger got around to you, Brian!!! Loved his chat with you and Paul!!!
Would love to see you make a dish and have uncle roger react or have you and Roger do a collaboration
So you should go and spam Uncle Roger asking him to review Chef Tsao's fried rice... 😉
I’d love to see that too!!
Depend on which kind of foods we have, we make Pho from it
Like if i got a whole chicken, just chicken bones
Or beef then just beef bones
For fish sauce, i don't know where people put fish sauce in the broth. It always go later on when Pho is Served - along with garlic vinegar, black peppers, Chili sauce (mostly homemade, sriracha i did tried before not that good)
Usually in my place ( Northern Vietnam) we dont use side vegetables, just the Pho itself. (The bean sprouts usually they put it in with the Pho noodles and strain it both) . And we eat it with the fried stick dough, I don't know what it call but we called it as Quay
Haiyahhhhh.... Uncles don't cry!
Haha
We love a little voice crack 6:07
Congratulations for 70k subscribers! 🎉🎉🎉🎉
Thank you! 🙏
You wanna know something? AS a true to the core Vietnamese guy and a true enjoyer of Pho. The thing that ruins my pho experience the most is luke warm broth. at least for me I want my broth to be really hot. luke warm broth kinda just ruins it for me, like i'll eat it, but i dont want to finish the broth. I've realized that broth actually cools down really fast, because the bowls are COLD. or like not hot. i've realized the reason why most restaurants serve their food on hot plates is that they wont get cold as fast. so thats why i started heating up my bowls or something to make up for that loss in temperature.
Happy Birthday Chef!
Thank you!
I think if you make Pho to serve your customers, then you should scrap all the chars from the onions and gingers for your restaurant's safety purpose because I know sometimes the kitchen staffs mishandle the process of taking out the charred onions and gingers. Some of the chars from the onions and gingers still stuck on the broth, and I have seen customers complain about having those pieces in their pho at my local pho restaurant. On the other hand, I think it should be fine if you don't scrap the chars around the onions and gingers before dropping them into the broth in the event that you are making pho for a family party, especially for those who are super familiar with the entire process of making Pho.
Don’t worry… you will be Uncle Brian soon….
Wishing you get that title! Hope you do more videos… 🎉🎉🎉
ahhh, Dirty Nick is back... the first guy who got Uncle title without MSG or Fish sauce and hopefully, more Nick weejios, Chef
2:32 that Obama-Snipes joke really hits me lol and Uncle Roger did the same thing in Guga's Naruto Ramen weejio
Chef, please cook more Asian food... and also, carbonara
Coming soon!
@@ChefBrianTsao ooh alright
Stoked about your album! Just went a got my copy from Bandcamp!
🙏
Happy birthday
Thank you!
@@ChefBrianTsao you're welcome
@@ChefBrianTsao and thank you for the heart
Happy belated birthday for the birthday boy.
And good video. You have the birthday, but we get the presents in the form of a video and an album.
🙏
My family never add fish sauce directly into the main broth pot it only goes into your individual bowls.
Apparently there is a video with Nick and Guga doing a steak competition if you haven't seen it yet.
Speaking of Nick, he also collabs with guga.
I split the onion and ginger to get maximum surface area; and then I char in the oven and I definitely don't scrape it off.
Nice! Thanks for the info!
Putting the sauce directly to the pho is totally fine, at least in Southern Vietnam, I've been eating pho for over 30 years and always put the sauce in, everyone I know eats this way too.
that's interesting, I'm also from the south and no one I know put the sauce in
I love these zoom call videos. Lol
Personally I don't like bean sprouts 'in' it, so the plate of them usually gets eaten by itself, or added to the broth leftover at the end for me. I'd rather have more cilantro and some hot peppers with mine. My favourite spot (now closed) used to have sliced chilies in oil on the table. NOT chili oil, but fresh chilies in oil. That way they last all day - or until I'd show up ;)
Michelin star: I sleep 😴
Uncle title: REAL SHIT 👀
😂
I recently made pho from scratch with a 12 hour bone broth and also didn't scrape off the char tasted wonderful when done
Failure can only make you stronger if you learn from it. So, don't be afraid of it, but don't take nothing from it either.
I wonder when you’ll get a reaction from uncle roger, also I love the reaction to uncle roger’s video of chef’s pho. Also you should be recognized soon.
I'm gonna start posting the link to your channel and that fried rice video on every new upload from Uncle Roger. We will not be ignored, there are dozens of us, DOZENS!
🤘
Happy birthday Uncle Brian 🥳
🙏
Happy belated birthday wishes. Live your videos
🙏
Brian to Uncle Roger: NOTICE ME SENPAI!!
Great videos..keep it up. The charring of the ginger and onion, my family doesn’t remove the charred skin, we leave all in.
Nice!!! Good to know, thought I was crazy for a second
Your fan from Vietnam, you definily can put siracha into pho, no one gonna cry about that
I literally drove straight to a pho place after watching this video.. lol
😂
At my local place you have to ask for nước mắm for the phở. Like shrimp paste, many people seem to think it smells like outrageous pussy funk or dirty socks when dropped in the soup. Like funky cheeses. I love it. The only thing I don't eat is cilantro. Smells/tastes like soap.
Assume the groves is for your spoon so it doesn't slide into the broth.
The funny thing is, Nigel/Uncle Roger actually has a video of him going to buy an orange polo shirt with someone and haggling about it iirc. lol
I get that it's most authentic to keep the dipping sauces on the side, and I do love a good dipping sauce, but like...I'm a 36 year old white guy. You can't be expecting me to dip my soup into a sauce. I just throw everything into the bowl and go to town 😅
Don't despair, Chef Brian Tsao, I feel your uncle title is coming...
🤘
Chef Brian, I suggest doing a Banh Mi review video, since it's close to what you're doing over at Mission Sandwich. Plus Uncle Roger has not tackled it yet so perhaps.... 👀
Acid can also breaks down meat slightly so could be helping draw out the blood that way
I've surprised that Chef Brian didn't know of these bowls with grooves, I saw that in a few restaurants before, that is where the chopsticks go so they don't roll
Brian isn't against tea bagging...nice
He's doing it at home yes! But, it's a video which is being showed to many people.
Make some asian cuisine man... Like rendang maybe?
Or more technical like padang rice ✨
Haijaah I saw video of Uncle Roger buying orange Polo and trying to discuss price 🏇
My pho place gives you dry rice noodles and you drop them in yourself.
What the cinnamon toast FUCK 😁
Lol
Brian: I have nothing to add
Also Brian: *creates 16 minute video*
Isn't that like a $25.00 bowl of Pho? Oxtail. Short ribs. Flank steak. Brisket. Daikon. Damn well better be good!
😂agreed, I’m sure it’s delicious AF though
I do that too.. adds more flavor to the NOODLES!!
Not gonna lie o really loved and enjoy uncle nick adventure on claiming his uncle tittle hope
To see you get your soon too
How about you fix Jamie Oliver fried rice! Jamie ingredient (Olive oil, package rice, tofu, chilli jam) with your best of the best technique in eurasia culinary make them delicious!!! (Or may be make them passable as food 😛) I'm sure you will get million view easily 😀 You can do it uncle Brian.
That’s actually a GREAT idea!
no mint?
Uncle Roger " haiya nephrew Brian why you crying so weak so weak you make Jamie Olive oil look better and he ruined so many dishes"
You'll be uncle brian soon!
🤘
Uncle Brian, that's how I refer to you now. If you can put Uncle Bobby on the run and beat him, you slay!
🤘
"Haiyah, professional chef have no time for all this fingering."
Salt Bae:
😂
12:02 Never seen a hand turned wood bowl before?
Brian to uncle Roger: Notice me senpai!!!!!
I think you missed an opportunity to edit in the Emotional Damage video after you were crying due to lack of Uncle status hahah
😂you’re right! Dammit!
Pretty sure those grooves in Nick's bowl are for cutlery xD
Team fresh bean sprouts!
All day!!!
React to Uncle Roger reacting to Cooking with Jack Show
What about the sandwich you gave him
Can you react to Rachel Ray ruining Mexican food?
Oh no
Hope u get Uncle Title Brian. Better than a Michelin Star
brian, you are telling me you spent 8 hours on a broth home or restaurant that you will be ok to forgo boiling the noodles on a separate pot and washing it for an extra 5 minutes. you are willing to compromise your 8 hours broth just so you don't have to spend 2 minutes washing an extra pot?
😢I wouldn't ruin the broth either
Why spend so much time to purify it and then undo your own work
What a silly goose
My family did it different
notice me uncle roger senpai!!!!!
your band kicks ass.
🙏 thank you
Guga just did uni wagyu
Maybe make another dish.. That could attract Uncle Roger? Idk..
See, i want to go to a vietnqmese restaraunt but im terrified ill eat the food wrong and get made fun of xD
Go, nobody will judge you. The food is wonderful and if worried, give a glance around and see how others are doing. Relax, and enjoy the yum
What Lori said. Or ask the staff, they're there to help you.
After watching these videos i think in ready to cook some asian cuisine. But im gonna put a little black girl magic with it lol
at least it wasn't Jamie Oliver
UNCLE ROGER!!
Pro chef reacts to pro chef reacts to pro chef cooking ramen gone WRONG? Not Clickbait??