Pro Chef Reacts.. To Uncle Roger Review MOST ANNOYING CHEF EVER (Nick DiGiovanni)
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- Опубліковано 20 кві 2024
- Is Nick DiGiovanni really the most annoying chef ever? Let's see what Uncle Roger says and how he makes his Pho. Is this going to be better than Rachel Ray Pho? Let me know what you think!
Rachel Ray Pho • Pro Chef Reacts.. To U...
▶My Cooking Course: chefjamesmakinson.com/cooking...
@mrnigelng • Uncle Roger Review MOS...
@NickDiGiovanni • Vietnamese Pho For Unc...
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Have you seen Rachel Ray's Pho? ua-cam.com/video/xPf_FfQvGoQ/v-deo.html
I did & it wasn't up to par. She made mistakes that even drove Uncle Roger around the bend. He was really upset.
Yes I did and there was nothing appetizing about it.
Yes, and I can't unsee it.
Unfortunately.
I watched it but I couldn't eat pho for a while because that image keeps popping up every time I am trying to eat it.
Being naturally a clumsy person, I admire Nick's bravery in taking absolutely no precautions towards not hurting himself for a few extra clicks.
🤣🤣
also dude is Masterchef finalist, pretty sure he did it purposely.
Vietnamese here. Nick got everything down correct, minus the garnishes. Some households use daikon (also called winter radish) to make the broth, though it's not traditional. As for the rice noodles, we usually soak them in warm water until soft before straining and rinse with cold water to maintain its texture, prior to assembling the whole bowl of Pho together.
Thanks for sharing! :)
Don't you think he should have kept the broth going for much longer. 3 hours doesn't seem like long enough (the meat cuts he chose probably ended up pretty rubbery cooked at a higher temp). Low and slow is the sacred rule for pho, no?
@@desiderata2209 I'm not a professional of the matter but actually 3 hours is enough for alot of part here in VietNam mostly for family meal and small business, around 3 hours is minimum btw cuz that's just meat not alot of bone, 3-6 hours depend on who they're serving.
However in the north alot of big pho store like to go and simmer the BONES for a whole day or more to get the nice flavor out of the marrow and ingredients into the broth. So it's all depend on which version you wanna make.
Og này nói chuẩn nè =))
@@JustmeKarma má không ngờ cũng có đồng hương xem kênh này:))
Uncle Roger & Chef James are the only reason I'm going to be able to get through a Nick video. He's SO annoying.
😂😂
@hbailie9115 same here bro 😂
I agree! Like he needs a little whack every now and then.
💯
Yeah, but he’s a decent chef
I actually used to use a hammer in the kitchen as a teenager. I used to bake chocolate chip cookies for my grandma for her Birthday and for Christmas, because I was very uncreative when it came to presents, but she loved those biscuits. I used to wrap big bars of dark cooking chocolate into a chef‘s cloth and then go nuts with an actual hammer 😂
I saw Nigel's video before, congrats to Nick for finally getting the uncle title. Love your reactions, I always learn something from them :)
Thanks for watching!
I briefly used to work fir a Vietnamese dude selling pagers way back in the day. He introduced me to pho. He even taught me the correct way to say it - as a means to prank a friend of his who owned a pho joint. It didnt work. Lol
I made pho once. It took 8 hrs. I got a last minute invite to a pot luck dinner so i brought it. And it was very well received.
I decided that if I want a bowl, I'll just go to a pho shop and get one. I dont have 8 hrs to wait!
You can make it in an hour.
Chef James, I would love for you to demonstrate the proper method for preparing White Gazpacho. I'm confident that your expertise will help me create a delicious and satisfying dish. Thank you for your time and knowledge.
Hmmm... maybe!
I remember telling you that his "water pistol" is actually a flamethrower, well now u see it.
Great Video as always chef greetings from germany!
Thank you! yeah I remember too haha
Yes you do need to make more cooking videos.
Omg is this chefs mom??? I hope he makes you something nice to eat for mothers day if so! 😊
14:00 The key to awesome riverboat Pho is that everything is cooked in the broth - then transferred to bowl - then ladle broth
Over time (and the day) it gets deeper and deeper flavor
Also for simplicity sake when running a 'kitchen' out of a small space in Vietnam :)
Absolutely not. That would totally destroy the broth. Although, go ahead if you want wilted basil and soggy bean sprouts in your soup (because it will not be pho).
Great video, as always. Glad to see the Pho broth wasn’t dirty. I wish I could say the same about the rest of the video… 🤨
🤣🤣🤣
Loved the video!
Have you ever looked into making Fillipino dishes? They're usually inspired by older Spanish recipies, like Bringhe for example is pretty similar to a Paella; and it might be a nice crossover with the more Asian content you have reacted to, if you're comfortable cooking it.
I will be making adobo soon!
@@ChefJamesMakinsonadobo! I look forward to it. In the immortal words of RuPaul “Don’t f it up!’ 😉😌
That Uncle title means more than Michelin Star to Nick
I feel like he graduated with the lowest possible marks. Maybe Uncle Roger just wanted him to shut up about it lol...
I think Nick did 9/10, so he passed rightfully (imo).
@@russellfrancis813my same thoughts
😂😂😂
Another great video chef. You should review Uncle reviews chef Jet Tila's Pho. He takes shortcuts to show those who don't have the time to make an eight hour broth in about maybe 20 minutes or so. I would love your input on that as well.
Nick's biggest mistake is dunking uncooked pho in the pot. Pho isn't a single serving, it is multiple. So with each serving he dunk, it is going to get cloudy and cloudy🤢
Regarding new ideas where you asked for, keep it Spanish: Rabo de Toro. Made that a while ago and it was surprisingly good.
When you say 'Spain' everybody thinks about Paella. Honestly, I think Rabo de Toro is wáááay underrated and can easily compete with Paella.
Nice story about it's origins as well. Keep up the good work, James!
I love Rabo de Toro! :)
I am SUPER guilty of that, "too small bowl," crime, eh? lol
🤣🤣
Chef James, THANK YOU for keeping it classy. 😊
You're welcome!
HI James. I'm looking to improve my cooking skills. I don't want to work in a professional kitchen yet, but I've been cooking for a bit and I want to advance my skills. I want to learn more sophisticated techniques and general tips about specific things.
For example, my friend who was a chef told me about adding fresh herbs and spices towards the end of a cook to add fresh flavor as opposed to just adding them in the beginning.
As in, increasing my technical knowledge in general and learning the skills that go into more advanced cooking.
I want to learn how to cook more advanced things and to infuse more flavor into dishes. Where do you suggest I start? I've been cooking for a few months but feel like I know enough about the basics.
I made a course about this, basics to advance chefjamesmakinson.com/cooking-course/ but if you really want to learn more you should start taking classes
Maybe he used the lemon as a de-flavoring agent? I usually use dry white wine or Chinese rice wine, but perhaps lemon works, too.
Also, I've just finished remaking your lasagna recipe. It came out amazing. Perfect sauce factor and perfect flavours. So, thank you again for the recipe.
Interesting! we should ask him!
Never heard this term before and nothing comes up on Google. Is a de-flavoring the food version of adding a -1 to a 1?
@@ocircles738 Dry sherry, xiaoxing wine, etc. removes funky odor from meat (mostly pork, lamb, and wild meat).
Alcohol has a lower boiling point than water, so it evaporates more easily into the air while cooking than water when the temperature increases.
If you’re cooking and before all the liquid evaporates, most of the alcohol already has. Shaoxing Wine has about 16% alcohol, but also other compounds that flavour the meal and might not evaporate depending on composition and size. Alcohol is a polar and very volatile molecule (easy to evaporate), so it will interact with the fat and soluble compounds in food and “lift” them into the air, where they disperse.
Wine has also a taste, so it acts a a cover. It's also acidic, so it denatures proteins faster. This is why I thought lemon juice might be used instead. I'm not sure about that part.
I have a science degree, but not in this field, and the search engines did not provide valuable studies, so take this alcohol with a big grain of Himalayan salt.
I had a portable gas Stove, but the main problem was disposing of the empty gas cans. Getting rid of them was a hassle: I had to take them outside, pull the top off (which is difficult), and since they're pressurized, it can be dangerous if done incorrectly. I would then put them in a metal bin or just take them to the local recycling site without doing anything to them, which is about 3 km away. This was inconvenient without a car, as I had to walk or use public transport, making it a cumbersome task. Eventually, I stopped using the gas stove.
I love cooking with gas because it offers great control, but there are many regulations and safety concerns to consider. I didn't thoroughly investigate the legal requirements, but it seems using gas safely involves a lot of additional steps. I used a camping version for a year and noticed that the cost of gas and electricity is quite similar. One gas canister lasts for about three meals, costing around 3 euros each (buying in packs of 12), translating to about 1 euro per meal.
My electric stove uses approximately 1.5 kWh, with 1 kWh costing about 2 DKK (0.27 euros), making the cost around 0.45 euros per meal. Although electric stoves take longer to heat pans and are harder to control with settings ranging from 1 to 9 (or 6, depending on the stove), the overall cost is comparable. However, I suspect gas might be slightly more expensive due to the small camping canisters I use. Larger canisters would likely be cheaper.
When cooking, I'm always conscious of how much electricity I use, especially with the oven. I avoid using it unless necessary because it consumes a lot of electricity. For example, I try to put food into a cold oven and let it heat up gradually unless the recipe specifically requires a preheated oven. This method saves energy, as it heats the food while the oven warms up. I do this with items like frozen "mill wheel buns" (the Danish translation), which I defrost first, then bake for 15 minutes at 200°C. Using a preheated oven would take about 10 minutes plus however long it takes to heat the oven. They say it takes 20 minutes; I never really time it, but it always feels like it takes forever, and I'm sure it uses more power in the end. So, this approach is more energy-efficient. I always think about these factors when making food.
Nick can be annoying
'CAN BE'?? He's the cooking world version of Logan Paul.
@@hbailie9115 come on he is not as bad as logan
@@pathikdey150 He's a very close 2nd then!
Saying that Nick can be annoying is like saying the Pacific Ocean can be 'a little damp.'
Idk he's alright
A Nemesis fights back Jamie is more like a victim at this point ;)
Thank you for the video .. perfect timing just finished cooking my stew.
BTW its you fault I am cooking now..
Not bragging but that stew is amazing
Stay safe and keep em coming :)
😂😂😂😂
Nah... Jamie Olive Oil deserves every bit of it. I've watched him on PBS plenty of times and his recipes tend to be meh at best.
I would love to see chef James make some authentic butter chicken so that we can enjoy his video and he can enjoy his dish once he's done filming.
Hope he makes it sooner rather than later.
As always I love the Chef James tips! I can't believe I haven't done the char thing with my gas burner before. I used to do red peppers under the grill and then peel the skin off- back when I had an oven. But I have no idea why I haven't just done it on the gas fire. I feel like a bit of a twat. Definitely doing some "roasted" red pepper this week with the cling film tip. :) Oh, and a recipe that I'm a bit obsessed with right now is Cajun Gumbo. I would love to see your version of it.
Fun video, and appreciate all your cooking comments/insights along the way. I'd love to see more Spanish or other cusine recipes that you feel most expert at, or a collaboration with another chef. Thanks!
Will do!
I was waiting for you to do this one! Great video! Thanks again James! LOVED THE LASAGNA!
you are welcome!
I would love if you made more cooking videos, particularly with Spanish cuisine. There are not many sources for Spanish cuisine like there is for many others. Collaborating with well known good Spanish chefs would help boost the overall scene too. You're one of the few ambassadors of that style of cooking even if you do not think you are the ideal. If you do not do it, no on else might.
Liked the video. Great job.
I won’t comment on how pho is pronounced, but I will say pronunciation is pronounced pro•NUN•ciation not pro•NOUN•ciation. 😄
I cannot stand Nick D...................that tip with what we call capsicum in a bowl with that Gladwrap/plastic wrap over them in a bowl is a very good tip
Hi chef james! Recently i watched chef jean pierre's garlic bacon soup and made it, its soooooo goooood! Maybe I'm biased cos i love garlic, but I'd really like to see more recipes with garlic as a main ingredient 😊
To get Uncle Roger’s attention you need to cook some Asian food and mess it up just a little. Maybe a Malay dish, to involve his ancestors too, he won’t be able to resist.
PS What I find useful when it comes to chefs on the internet are banquet-type recipes/spreads, showing us how to cook few courses tbat go well together and can be shared by 4+ people. Maybe I didn’t explain it very well but most chefs cook and film one dish but in my culture for example (a bit like in Russia or India) we like the type of dishes that can be shared and passed around the table and preferably go well together. Western cuisine kinda lacks that.
Sounds like what we call "family style."
My Adobo will be out in a few weeks
@@user-ps1ft1hy4j Yep, we call it a banquet, but the Western cuisine (with some exceptions) doesn’t seem very adaptable to that type of sharing. In my family for example only my husband likes Asian cuisine and I can cook some curries but I’m not very apt when it comes to cooking the appetizers at home (ingredients very hard to find too, in Eastern Europe at least).
@@minime7375 In a lot of the West, families go their separate ways as soon as possible and the children are shamed for living with their parents past the age of majority. This tends to break both young people apart, who have little or no support or concern from parents, and elders apart, who are ignored and their needs and concerns slighted .. and partly because they gave the bare minimum to the progeny they then expected would forgive and forget take care of them regardless. Many Asian cultures have much more continuity and shared respect and mutual support and care between the generations. I believe that is foundational to their advancing so quickly and reliably as "model minorities" wherever they go. And why I almost never see Asians in nursing homes, and not a lot of blacks or hispanics either, but whites every which way you look. What goes around comes around.
@@user-ps1ft1hy4j We have a similar cultural trait here in the Balkans, people are very family-oriented and having family over, godparents, friends, neighbors, is pretty common. Our food however is a bit heavy (plus I don’t eat meat) so our traditional dishes (most of which can be shared) are not my first pick. I don’t mind some of the Western food but I’m not sure how you can put together a sharing meal with Western dishes, especially for dinner.
Another good review. Waiting to see what recipes you'd use. But I would like to see how you make the fondant potatoes and what would be good pairing with it.
Coming soon! I have to remake the 2 I just filmed. I used my new camera and the settings were off
@ChefJamesMakinson Ahh, that's great to hear. Unfortunate that the settings were off.
On a similar note, my grandma would add a potatoe to meat based soups and somehow it kept the broth clear, along with straining through a siev or gauze. For a paprikash like dish sometimes she would sear it a bit first on the oil of the paprika, onion, flour thickening base and somehow that prevented the meat from oozing any weirdness XD.
I have always loved your videos sometimes I enjoy watching your reactions videos than uncle Roger tbh hehe anyways can’t wait to see you both making collab you just earned another sub ❤❤
Glad you like them!
I've enjoyed watching this Pho video even though I do not enjoy eating Pho. Looking forward for more of your own cooking videos . I like it when you get into tips and tricks of cooking.
when cooking noodles, one thing that i saw my grandma and many other chef do in my area is, they cook the noodle in boiling water, then dunk it into running water and then dunk it into the broth before putting it into a bowl, follow by toppings and the broth...
Take it to the precipice of online cooking - fried rice. And then watch the love and hate flow in.
I've seen your cooking vids and am confident that it will be successful.
Such an underrated channel, very entertaining and awesome content!
Very true!
Glad you think so! :)
(:@@ChefJamesMakinson me too
once upon a time, i charred a sausage with a gas burner and i remember this weird taste and i assumed it's because of the gas. to this day i still curious is it okay to charred things directly with gas burner? cause many people did that
Some suggestions for recipes - please try Hyderabadi cuisine - Haleem, hyderabadi biryani, bagare baigan (this recipe is considered a mark of a true chef in Hyderabad - made with brinjal)
3:45 Chef, I did what you asked and filmed my peppers in the bowl, but now I have a 15 minute video of peppers sitting in a bowl and not sure how this was supposed to help? 😅
A way to help you sleep. 😜😆🤣
Yes, you pronounced it correctly. :)
Cool, thanks! :)
Hello Chef James I am Chef Ivan ( Pastry Chef) I enjoy watching your react videos with or without Uncle Roger but do you do any react videos involving pastries? Please like me know and I would like to continue communicating you with tips on pastries or even bread because you know your way around a kitchen as I have not been in the kitchen for many many years just a couple years. Thanks and look forward to more videos
Haha 😝... 'Ucle Roger not taking any prisoners'. Nicely said.
Dish seems great. Especially because it's all beef and not porky like meats.
Keep the show going.
I'm about to try to make Kimchi for the first time. Wish me luck, people. It's a "Vegan" version, because I can't stand fermented shrimp or fish sauce. But, still should be pretty good if I don't balls it up.
Small note to add on the Glass stock pot. Nick has broken a few of these on video before by either overheating or like James said, by too quick of a heat transition on his cold counter top.
He does say these are a Pure cosmetic purchase for his video's either way when he does break one.
Don't buy these for home cooking.
Not needed and just adds danger at home.
I haven't seen it in videos yet but yes I would be very careful with one
Yay to Uncle Roger being mostly happy in a reaction video, that's a rare sight!!
tru
I think so too!
yis@@ChefJamesMakinson definitely
Instead of a bowl and film for peppers, a bag works fine. Even a paper bag.
Cmon 300K!!! You are a fresh breeze in a stale online chef community!
🤣
I would love to see you on the 'So You Wanna Get Fat' podcast with Chefs Brian Tsao and Paul 'The Animal' Denamiel.
James really has to get his butt back over into the USA to do collaborations.
I'm talking with Brian and we are trying to find the right dates
be tricky@@ChefJamesMakinson only guessing though
@@ChefJamesMakinson Heck ya!!! I can't wait to see you guys link up!
I've definitely shattered a glass pot before by putting it on my counter next to my fridge after cooking lol. Now I even use trivets for every pot I use, glass or not.
There's a lot of Pho places with meme names. Pho Queen, What the Pho, Pho Khang. It definitely helps me remember the pronunciation
So there is chicken dish I love, but havent been able to get it from very intense to a satisfying nuance flavor. It is chicken sauteed in lemon white wine sauce (buerre blanc?), with shavings of italian ham, quartered artichokes, and capers. Similar to chicken piccata. There is cheese involved, either pecorino or parm. Usually came atop linguini, or if avoiding carbs, then spinach.
Pho, Padthai, Adobo... every UA-cam chef cooking the same thing. It'd be interesting to find one cooking the less popular recipes. Filipino's "Dinuguan" I think has European versions while "Sinigang" has a Thai version.
haha awesome video as always. can NOT believe you and uncle roger haven't met up yet. he's slackin off!!! lol
Maybe one day!
He is probably sponsored by that store. Otherwise he is just trying to pad his videos out. Makes it very difficult to watch even edited down videos of his though,
Thanks for the upload.
Can't wait for the next cooking video
More to come soon!
Ohh finally a video about uncle Roger and uncle nick 😆😍
Ive waited for this for half a year now hahaha
I just realized Nick pronounces Star Anise like "Star Ann Is".... Sounds like Yoda(*＞∇＜)ﾉ(*ゝ｀ω・)
does he? haha
I've had to use that type of chinois with the bar across the bottom and I have to say those kind of little annoyances are a good reason to always have a well stocked toolbox in the home. A few snips from a cheap set of metal cutting shears and problem solved.
The other day I saw Jamie Oliver starting another 'curry' by frying spices in olive oil that was visibly nowhere near hot enough.
I'm not sure if olive oil can even get hot enough to bring mustard seeds to the spluttering stage without smoking, because even as a person who has had very poor mental health for a long time I've never attempted anything so mad but even the curry leaves weren't cooking properly & it really showed.
It's my own fault I go to his channel to feel better about my own mediocre culinary abilities it really bugs me how much he bigs up his diabolical dishes & never learns a single thing.
Nice vid chef! I’m a fan from the Philippines
Awesome! Thank you!
stone mortar and pestle for that salt.... every kitchen needs one. same with workshop, one of the handiest tools ever.
Make pão de queijo with pernil de porco and call out Guga in his own turf. Pão de queijo is simple and easy, most people don't know about it and you may source the ingredients on Portugal. Also, you should know that there are different kinds of polvinho (cassava flour) and using one or the other (or a mix of both) >will< result in completely different dishes.
Make "egg fried rice" for Uncle Roger to Review. If you get it right, you'll get the "uncle title" lol. :)
I will soon!
@@ChefJamesMakinson Use a wok and cook with gas or he will give you a hard time. lol.
I think that one of my favorite branding decisions was to make a grocery store bought instant pho called "Pho Kup" Sure, it could be a cup of pho, but given the correct pronunciation and the fact that it used the word "kup" right afterward made me giggle a bit in one of my more mature moments.
Really nice video. And yes, Uncle roger does get help. He did an interview (as nigel) at Brian Tsao's podcast and he did say a lot of interesting things about his videos.
Thanks for the info!
“Less Obama: more Leslie Snipes.”
😂😂😂😂😂😂😂😂😂😂😂
😅true😂
Josh Weissman makes a really solid pho. His video was really quite good. My high school girlfriend was Vietnamese and I ate at her house a lot. Her mom taught me how to make pho and I eventually got the "not bad for a white guy" compliment. We were young so of course it wouldn't last but that family was the best and they always made me feel welcome. I still make a damn fine Pho and Josh is pretty spot on. My grandmother taught me to cook from a young age because i was always fascinated. She was born in Rouen and raised in Trois Rivières in Quebec. Vietnamese cuisine is influenced by French. Maybe that's why I love it so much.
And can I just add, there is no greater soup on the planet than pho. It doesn't have to be anything crazy, just noodles in a beef pho stock and slicked steak. Chicken is good too but beef is better imho.
I need to see it!
Chef James, great insight you added to the video as always! Sadly, very much a PG-13 video from Nick, lol. I think you need to make Pho or Egg Fried Rice, ASAP!
Great suggestion!
Love your content! Thanks ❤❤❤❤❤
Thank you!
@@ChefJamesMakinson np
Uncle Roger was happy wow didn't expect this.
He still doesn't like Jamie Oliver though.😅😅
I doubt that Jamie olive oil will be a person he ever likes.
Collab with Jamie Oliver to teach him how to actually see if Uncle Roger buries the hatchet.
Where is the disclaimer at the begining?
Rated R
Swearing
Se..al A..se of Vegtable
Nice video like allways, James.
Have a nice sunday and upcoming week
Thank you so much! Have great week!
And sexual references.
Can we help Chef James get more subscribers. Been watching his channel for a while and the tips he gives us actually helpful. Chapeau to you chef. Keep it up
Just saw his subscribers changed from 278k to 279 only before.
Yes please! :)
@@ChefJamesMakinson (:
It's time to make some Fried Rice and annoy uncle Roger till he pays attention😂
🤣🤣 agreed!
Hi Chef! The Vietnamese way to write it is: Phở. Now do you see the little question mark on the letter O? That means that you should pronounce the word like you are asking a question. Pho? So just say the word like you said in the video, but make sure the make it sound like you ask a question for just that specific word.
Interesting!
It's call "Phở", just say Fur with the tone down and up quickly (and no r )
Would love to see you make Chicken Paprikash 🐔
When my Vietnamese wife saw this.....she screamed and ran out of the house. Ok, you want to cringe about something? My wife and I add fish sauce to all our soups and stews Yep....Bœuf Bourgignon too!
ok...I spit my coffee out "less Obama, more Wesley Snipe"... o m g 😅😂😂
😂
I wonder if Nick kept the Pho simple at the end, or maybe just to his liking. Though could of added a comment, like you said bout adding some spring onions, or other things to it if preferred.
"You want it blacker. Less Obama, more Wesley Snipes." And that was when I freaking lost it, ROFL!
Trying to watch Hell's Kitchen on cable was unbearable, couldnt understand anything Gordon was saying because there was so many bleeps 😂
If you're only making this for yourself and don't care about how it looks, Nic is right about cooking the noodles in the broth. It will absorb the broth flavor as it cooks and it will taste a lot better. This is true for cooking any type of noodles, especially noodles that start out dry like instant ramen. Cooking instant ramen in the soup and cooking the noodles and soup separately is a night and day difference.
13:20 i think he knows what hes saying
He had help, but it's good to get some advice from People who know, how to do it better, no? :)
Oh and thanks for the Tip with the bigger Bowl...who would've thought :D
Great review. Maybe look at Indian dishes. Really a different cooking style. I think it is one of the most difficult to master.
You totally should make Pho, I wanna see that c:
I may!
When nick busted out the grater for the sugar i actually laughed out loud. Having never seen the video, I like the insight from you :)
Glad you enjoyed it!
I hope you get that collab with Uncle Roger someday. I'm looking forward to seeing it
Good video
I would request you to review kohlapuri mutton by your food lab
crazy intro, cant wait to watch the rest
I hope you like it!
Jamie so scared....he left UK to open a restaurant here in Berlin / Germany :D. And for Nick...maybe energy cost went that high he cant effort to have another pot with water to cook the noodles
Out ot curiosity, personally how much egg whites do you add to your stock chef..
it depends on the amount of consommé you are making
Good video. Maybe make fried rice carbonara than you can show it to Uncle Roger and Vincenzo.
very very soon!
“Less Obama, more Wesley Snipes” 💀
Uncle Roger is hilarious
First. Make Uncle Roger make a tortilla. I want to see him do that flip.
Second. Pho is a crazy creature. Do it with deep care or you.... You know what Uncle Roger will say.
At home. You can make fast Pho. As long as it tastes like lime, sugar, then chile IN ORDER. You did ok. Perfence is for later. Aim for that. Use whatever meat you want, or no meat, you are all still on point.