Asian And American Girl React to 'Uncle Roger gets upset after watching the egg fried rice video'
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- Опубліковано 2 тра 2024
- Today We React to Uncle Roger's Video!! HIYAA
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KR Sung-JI @bloohour
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Honestly, the Chinese girl was lowkey roasting them harder than Uncle Roger did. "I'm bad at cooking, but after watching this I've gained confidence" is brutal.
I loved that comment.
It felt almost like she meant that she would make it better after a week of heavy drinking, still being really drunk and she wouldn't fail as bad. Even without knowing how to even start making it. I would have preferred to taste the bad cooking girls dish even if she made it while completely hammered.
fr for a second I was like "Woah, woah, you can't just murder Hersha like that, she's gotten way better!"
@11:42 All the Asian out there: "whaaaaat"
Uncle Roger is a Malaysian. In Malaysia we call Uncle or Auntie to our elders neither with or without blood relation, just show respect and treat close to each other just like family.
I have Brasilian friends, and their kids all call me Tiu Russ (uncle Russ)
Same in India.
Not only malaysian, most of asian countries are like that lmao
@@duanXi0502 No, the person didn't exactly stated that but the word "IN Malaysia.." is implying that. Why so defensive? Chill.
@@duanXi0502 Sure bro, sure. Edit: lmao
As an asian, south east asian to be exact, jamie oliver breaks my heart. Cooking gado gado using peanut butter? Bruhh
Peanut butter is literally the ingredients in gado2. Sugar, peanut, oil, salt. Semua itu digunakan utk gado2.
yeah but only if u use homemade peanut butter, using store bought is just no
@@RonaldChristy deep fry the peanuts, and then crush them in the pestal and mortar, and then put chillis, and then brown sugar, and salt. It's that simple bro. Not peanut butter because it's going to be grainy.
@@Franky268 why deep fry??? No,its not deep fried.
@@RonaldChristy it's peanut sauce not BUTTER. Peanut butter is what you used for bread.
I watched the original Uncle Roger's video about the first fried rice lady. It was my first time watching Uncle roger. He's hilarious. If I remember correctly, the fried rice lady was on a BBC cooking show and she was following BBC's recipe to cook rice. That video was uploaded in July 2020 and it has 37 million views as of May 2024.
If after being in India for 200+ years the BBC gives an Indian a British recipe to cook 'rice'... that's rich! 😅
He made a follow-up video where he met her and they did real fried rice together!
2020 says it all it was the BBC attempt at lockdown cooking as even the takeaways were shut then
7:43 No, don't call that "Thai Style" Thai people painful enough already after seeing Jamie cooking Thai food😭
I was about to type that while standing, that's how offended I am (jk, of course)
If it was a Tom-Yum style, it'd be understandable to substitude galangal with ginger (clearly, it's not)
The way that Sung-ji was able to effortlessly switch between perfect English and Mandarin (and presumably Korean) just blows my mind. That's a talent I wish I had.
I think she was switching between English and Korean. I don't believe any of the girls used any other language besides those two; China (is that her name?) in the bottom left only spoke English and Song-sin only spoke in Korean. That being said, Sung-ji's English is excellent.
Who spoke Mandarin?
Bear in mind what the american girl said 'americans dont really cook rice' same with most brits... the indian girl hersha is cooking to how bbc told her to do it... her 'dont be afraid' is aimed at mostly white brits who are scraed of cooking rice with no experience... its a very simplified way she is showing... there was a follow up video to that where uncle roger went to hershas house and the way she cooked it at home was much more traditional indian way of cooking
This needs to be pinned. Auntie Hersha was an unfortunate victim of BBC's incompetence.
Theres argument to be made in regards to hersha herself being a...idk, a coconut? Brown on the outside but white on the inside. She blames it on BBC but maybe fault was on her all along.
Because Americans are Britts/European.
but still, the way of Indian cooking rice, shouldn't be applied to a fried rice
Traditional Indian foods have no fried rice. There are briyani and palao, but not fried rice,
Those fried rice, chow mein you can see along the roadside, are learned from the Indian Chinese, not the Indian traditional food
And Indian don't know that the way of washing/cooking the rice of Indian way, would only suitable to briyani and palao, Chinese food fried rice just cant use the indian way of washing/cooking rice (i am referring to the way of aunty Hersha cooked in her house )
it's pure incompetence on both sides. Her for bullshitting on her resume and BBC for just picking the brown person cause wow, brown person is Asian by default. The only thing Indian about her is her looks, she was born and raised in the UK.
Uncle Roger is famous, auntie Helen gonna be so proud
no she asian she be like "What? you only have 10 million subs? Haiyaaaaaa"
Why owuld auntie Helen be proud? They had devorced
What's "Uncle Roger" is missing, is the fact that in some countries and rice crops, you actually should not only wash rice, but use more water, cook, then drain... because of arsen in soil. It's a problem in some parts of India and SE Asia.
I have never seen anyone in America eat sushi with a fork… I’m not saying it doesn’t happen. But it’s not the normal.
Damned straight. We use chopsticks....badly
@@Darth.Fluffy😂 when I don’t want to get my hands dirty or put germs into the sushi I use chopsticks but I mostly eat it with my hands. As traditionally you eat it with your hands
I have seen it once or twice. But that is over a lifetime of eating sushi.
Much more common is eating Chinese food with a fork instead of chopsticks.
@@LordGertz I understand the thought process behind it at least, some people just will not eat with their hands even if that is the expected way to eat something.
@@emanymton713 Yeah, there are a lot of people, especially in more modern times, who simply aren't willing to get their hands dirty in any way. I mean, more power to them, but it's a lot more fun eating food with your hands. ;)
There are so many varieties of fried rice in Malaysia. There are more than 10 types of fried rice
Related to ginger, there is Nasi Goreng Halia (Ginger Fried Rice) but not many people cook it.
Malaysia is an incredible melting pot of different cultures, so I'm not surprised.
as an american, the americans I know eat a lot of rice, and do rinse it prior to cooking, based on what kind of rice it is, if its bagged well probably wash it, if its like the uncle bens boxed rice then no we wont
I learned how to cook rice from my dad who learned from his Cajun mother. We don't wash rice cuz we want it sticky. And our recipe is put your finger in the pot, fill rice to your first knuckle on your finger, fill water to the second knuckle on your finger.
Preparation for long grain rice is different from medium grain and different from short grain (or glutinous) rice... also different from parboiled rice. Different rice means different preparation styles,
I use Jasmine rice myself, most absorbent rice grain so it's my go to. It took me a few tries (since I don't own rice cooker) to discover the proper water to rice ratio when cooking it but got it down to a science now! Perfect rice!
In Louisiana we cook beaucoup rice, and I learned the finger method growing up. We buy a lot of rice cookers also.
Louisiana State and we eat rice with almost everything. I always wash rice and use the finger measure method.
I'm guessing a lot of people outside of America don't know this but all rice sold here is vitamin enriched, They pre-wash it then spray it down with vitamins to increase the nutritional value because it doesn't really have any. If you read the bag they will all say in capital letters DO NOT WASH somewhere on the bag. It was actually put into law in 1943 as the first War Food Order that it is against the law to sell unenriched rice here. I wash my rice anyway as do most other people I know but everyone just thinks it's starch they are washing off, its not. That's why rice here tends to have a different flavor or not cook right if you don't wash it.
I never knew that.
I dont live in the US and have never seen the rice package labels close enough to read.
In all the countries out of the US that Ive visited, this isnt the case. Its heavily encourages to wash off the rice, one reason people dont mention is for rice mites. they sometimes find their way in the bags or cabinets, even after all the preventative measures. better safe than sorry, nobody wants to eat bugs.
either way
Thank you for clarifying, I'll definitely keep an eye out if i get the opportunity to visit a grocery store in the US.
It's the same like when you cook cup noodle cuz you no need to clean it be4
"I'm guessing a lot of people outside of America don't know this but all rice sold here is vitamin enriched, They pre-wash it then spray it down with vitamins to increase the nutritional value because it doesn't really have any."
Guess you don't live in an area with a lot of East or Southeast Asians? Because if there's an Asian supermarket nearby, you'll more than likely find 20lb bags of unenriched rice.
Here in the Toronto area we're kind of spoiled for choice on rice. All the major chains will carry some of the aforementioned large bags because they know that they will sell.
@@kevwwong I should have been more specific and said USA not just America. There are several Asian markets here, Spanish Markets as well as I live on the southern border and they still all sell vitamin enriched rice, at least that's what they put on the shelves.
@@milkiecloud3550 there's this place called Restaurant Depot. The rice they sell clearly states not to wash it lol.
My mom's Portuguese. I don't know if that's why, but we grew up eating a lot of rice. Like if we had pot roast, she didn't make mashed potatoes, she made rice. I actually have a rice cooker and one of those hot water pots with different temps for tea. Mom's islands (Azores) only place in Europe that grows tea.
Also Portuguese. Rice is just widely accessible in Portugal for hundreds of years (thanks to the settling of the Moors) so we just pair it with everything. Sao Miguel is the only island that grows the tea leaves as well. Super cool tbh
We do basmati rice instead of white rice and we cook with broth instead of water so draining all the flavor of the broth would be a death sentence in my family😂😭💀
The JP girl should make her own channel. Her reactions are totally priceless.
Hi Asian American here we cook rice a lot.
And yes we use finger.
If you have a rice cooker and you still mess it up then sorry there is no hope for you.
It's simple.
It is 1 to 1
1 cup rice =1 cup water
4 cups rice = 4 cups
Wash rice (do not use soap!)
Measure water to half way from the tip of your finger and you finger should be on top of the rice not in the rice.
Put it in the rice cooker if it has an option press white rice and cook.
When it is done mix the rice.
And you get perfect rice.
When I was a child (1960s), my sister and I called my parent's good friends (for example) "Uncle Lou" and "Aunt Pat" even though they weren't related to us. Later (teen years, and even before that) it was "Mr. Smith" or "Mrs. Jones". I don't think I called anyone from my parent's generation solely by their first name, even into my adult years.
Hats off to Nigel Ng to make most of it going viral. He is nearing 10 million subscribers mark. I have seen other people getting viral and being forgotten the year after. This guy used his momentum to find his audience and stayed on his track ever since.
I’m a white American, ethnically mostly German, and had to look up what kimchi is.
German sauerkraut--> delicious fermented cabbage
As an American, I always cooked my rice like this woman. My Mom taught me that way. But since I started watching animie, I bought a rice cooker last year and now my rice comes out perfect and not wet and sticky.
You don't have to wash the rice before for every dish, it depends what you want the rice to be like for the dish.
I'm latin and even we know that's NOT how you make fried rice let alone white rice. 75% of our latin meals are served with white rice. Like a lot of other cultures we LOVE our rice and take pride in making it right.
We need more of this series, good video 👌
9:02 "Uncle Ben"
LMAO, very good 👍
Sung-Ji is one of us
Uncle Roger is a Malaysian and that how Malaysian Chinese speak,some but not all.
His parents are Chinese and they moved there at some point. Uncle Roger speaks Cantonese and Mandarin.
@@russellward4624 he's not from the mainland, his ancestors were. Malaysian chinese is one of the 3 main races in malaysia, alongside malaysian malays and malaysian indians. He just moved to the uk to do his stand up comedies, which is just before covid19 happened
@@udiana2887 I didn't say he was. I said his parents are.
@@russellward4624 More likely his grandparents or even great grandparents. Chinese in Malaysia have a long history well before Malaysia as a nation was established. When Malaysia established, Chinese accounted for almost half of Malaysian population. Among all regions, Singapore has the highest percentage of Chinese population at over 70% as of 1950. The Malaysian government who were controlled by Malays worried the Chinese could take over them at the election so the central Malaysian government kicked Singapore out of Malaysia. That’s how Singapore became an independent city state.
I am Malaysian of Chinese descent and I have never heard a Malaysian of Chinese descent speak English like some caricature of a Chinese coolie in a old Western movie. If I recall correctly, Uncle Roger does not actually speak English like that IRL.
Kimchi is made of cabbage not lettuce. Also, I have never seen anyone in Korea not cut it up accept for samgupsal when you grill it, but then they use scissors to cut it up. It isn't common to even find it not cut up in stores.
I do agree with the MSG. Americans think it's bad for you. Not true. It can really enhance flavor in a dish. 🤤
For the longest time when we had a rice cooker, I never knew about washing the rice before cooking with it. I was teaching myself everything because no one else would teach me, and this was before I really started using the internet since I was a little kid. And I knew about the trick with measuring the water, and I'd use like chicken broth to make the rice to give it flavor.
Honestly, watching these videos gives me some confidence because I can at least make a good tasting rice when I have what I need.
I’m American but maybe it’s cause my mums been to Asia, I’ve always had a rice cooker and known how to make fried rice. I add a lot of veggies and sometimes even meat to my fried rice which isn’t typical but it’s how my family would ensure we have the nutrients we needed. Also it was fun to have variety. When the woman cooked the rice I was terrified, and the no sauce or flavors! Why?!?!?
A very nice and entertaining video may thanks to all involved.
In West Asia and India rice is usually drained so it's not sticky. Especially with basmati and jasmine rice. (obviously this method should prob not be used for fried rice, but just saying draining rice is a thing haha)
@@John_Harrison_ draining rice is traditional to West Asia and India where basmati and jasmine are used. It's just how it is.
@@John_Harrison_ my family is Iranian Armenian and we use utensils (not that it matters). But draining isn’t horrible it’s just how our cultural rice is made. Look up how to make Iranian rice and you’ll see. But basically you drain it and let the steam and butter finish off cooking and it leaves the rice long and fluffy. The goal is to have the rice remain long and individual.
True
Fried rice in SEA is what pizza is to Italy. You can experiment with leftovers, sauces and spices and if it turns out edible then it's called fried rice. What Jamie Oliver did is wrong because he literally ruins good ingredients. The end result showing decent looking fried rice is only because the power of video editing. With what he put in there, the rice would never turn out like that. Same goes for the first lady, her egg fried rice won't look like that.
The problem with Jamie is that he's trying to substitute specialties into more approachable and viable solutions for westerners. Like, some of the ingredients might be difficult to find or even eat for some westerners, so he subs them with ingredients that are more comfortable for them. Or he tries to make sth healthier in some cases (e.g. when he put no butter in the butter chicken recipe xD....that was another huge successful failure for him).
I think health is why he uses olive oil instead of seed/vegetable oils too
Ok. First. I'm not defending Jamie Oliver. But I think I know why he added that splash of water to the pan. And the girls hit upon this. I think he was lowering the temp of the pan so that the sugar in the chili jam wouldn't burn. ...or, he's just insane.
It could have been for two reasons that he added the water, one because of the jam like you said, but also because he is obsessed with olive oil, such a low smoke point oil for something like fried rice is just stupid, if the pan gets too hot it would have covered the kitchen in smoke.
@@pauld9261. True that.
Another reason to NOT PUT CHILLI JAM INTO FRIED RICE IN THE FIRST PLACE!!!
An actual chef said that Jamie Oliver is the enemy of flavor😂😂😂
@@kazehana877 ah yesss, Frenchie
Nigel mentioned peanut butter during the Sriracha bit. Honestly, if I get a packet of stir fry buldak noodles and a packet of jjajangmyeon, adding a couple of tablespoons of peanut butter during the last step of mixing works really well. Salty, earthy, it works with the spice in the buldak and the mellow black bean.
Of course, I also add like 20 chopped bird's eye chilis because I enjoy my food causing me pain, but it doesn't take away from it. Throw a sunny side egg and some scallion greens on top, that's a good breakfast.
I'm 65 year old Texan. And was thought as a little kid by my Mom, to measure your water with your finger! And as a kid we ate rice almost every day!
Im watching people react to a person reacting to something. My brain hurts
In the Philippines, our fried rice is simple, SO simple; just fry CRUSHED garlic until golden brown, add the rice then sprinkle Salt bae or MSG then Voila. Very simple and savory delicious
I make Tamago kake gohan just to make something quick, if i have leftover rice then i make eggfried rice sometimes, skill is to get the right amount of egg/rice to make it like "fluffy"
I'm from iran and over here we do wash the rice and also drain the water. But we also use a different type of rice. Ours isn't sticky at all.
I loved this, it was so funny.
In Malaysia, Singapore and Indonesia its normal to call people older than you uncle or aunty.
You know in defence of JO, this is a series of recipes from a British kitchen, with ingredients that's likely to be found in stock and ready in 15 minutes. He doesn't make these recipes on a daily basis if at all . They are just made for the purpose of a TV programme and selling a book. I'd like to see an Asian chef, in an Asian kitchen, make a Cornish pasty in 10 minutes with whatever lemongrass, chilli and chicken feet are leftover! That would be a real laugh!
As an American who's graduated culinary school, I learned the french method of using 1 part rice to 2 parts water in a pot, cooking for 20 minutes. I have never had to drain the rice or anything and I've always had perfect rice. I actually prefer it to the rice cooker because it's much smaller and easier to clean after dinner. I've even done the quick restaurant method of cooking it in a hotel pan in the oven and had it turn out perfect every time. BUT ALWAYS WASH YOUR RICE
'Eating sushi with a fork. I thought that was a bit different.'
So THAT'S how you say 'bless your heart' if you're Japanese.
After Jamie, where's you wok, we have now also Jamie, where's you soy sauce ! 🤣
PS: The reason why he put olive oil in the bowl is because his fried rice is wet and sticky, so if he just put it like that in the bowl, he can't reverse it and have a nice spherical presentation on the plate. And I'm not defending him, I'm just explaining because he wouldn't have to do that if he cooked his fried rice properly
Jamie Oliver prepared a "paella" with chorizo, which you can expect, more than just another atrocity in his repertoire, greetings. 🤨🤨🤨🤨
i heared the spanish were pretty pissed at him for that too.
#keepJamieawayfromrice
There was also the butter chicken without the butter, and a lasagna that was more like a pot pie using lasagna noodles.
I told my American mom I was going to make egg fried rice and dumplings for my family once, and she made a butter chicken inspired dish as the main dish, and had the fried rice as the side dish... because to her it's a supposed to be a side dish
Adding water during cooking is a typical technique in western cuisine. It's mainly used to cool down your pan because it's too hot or you want to stop/slow down the cooking. It's also used for steaming, deglazing or just to prevent certain ingredients from sticking. But you certainly shouldn't do that with rice... It's just ruins the entire dish.
Now I'm an American but I was always under the assumption that fried rice made traditional way was from the previous day of rice like the left overs from dinner being used in breakfast
8:55
For American families, especially military families, we call our father's brothers in arms aunts, or uncles.
Please do react more on Uncle Roger. He's fun hahaha I wanna see your reactions!
Indonesian egg fried rice beside cook with garlic and red onion also put kecap (dark sweet sauce) and it's make really
nice flavor and for the topping with egg can make omelet or fried eggs .
I’m Japanese and I confirm that Japanese girl is saying is true. it’s not as common to address someone older in your community, not relatives, as uncle or aunt as other Asian countries I guess. we rather call them by their name, with honorific suffix “-san”. it’s so versatile, it doesn’t matter the age or gender or relation.
Unwashed rice isn't dirty it's just starch and for some dishes (like risotto) it will help to make them more creamy in texture.
Just gonna say, when I make spaghetti, and only spaghetti, I do actually like it with smaller sections of the pasta. Probably because it reminds me of school lunch spaghetti. But even then, I cut the pasta in the dish once it's served. Breaking it up before you cook it just gives it more of a chance for individual pieces to stick together.
So we have a variety of GI Protected short-grain fragrant rice in West Bengal (India). You can't soak it (only wash it and go straight to cooking)... and you need to cook it for 7-8 minutes max. with 1:1.5 or 1:1.75 rice:water, and cool down fast (else it gets sticky).
For basmati rice, we always wash and soak it in warm water for 40 minutes & then cook for 9-10 minutes in 2x boiling water. Then we remove it from the heat and cover it with a kitchen towel beneath the lid for 10 more minutes. This way the individual grains come out much better.
Uncle roger was famous aunt Helen gonna be so proud
when i saw jamie put jam in rice, i almost smashed my phone, honestly🤣
"The sticky part will go away" That's the point of watering cooked hot rice. It's kind of Mediterranean style. People don't even heard about rice cooker. Rice can be dry, sticky or with soup and is cooked with a casserole or a pan together with other ingredients, or a pot if it has to be solo or to make soup.
Funny video, though in Europe most rice are already sold washed, you have rice you have to wash first but most not. Though I am not sure why olive oil comes in the play.
In defense of Jaimie...... he's English. They don't know how to use a spice rack.
Silken tofu is way too soft for fried rice, but firm or extra firm can be pretty good in fried rice, depending on how you prepare it.
i just use instant rice that already partially cooked but put in rice cooker. but its boxed rice. have tried to make uncooked rice doesnt work to well
Just use a pressure cooker or a rice cooker to cook your rice! Rice is literally the most easiest thing to make.
I'm American and when I was in college, my (American) roommate tried to make rice in a saucepan. She ended up burning it, setting off the smoke detector. Since we were in campus housing, the fire department came. I was so embarrassed that I ran out of the apartment, lol.
When he was described as an Ajuumma, it sent me.
I'm not gonna claim that I know how to do a proper fried rice, but I do what I can. I have a wok, but I make spicy spam fried rice and include eggs and a couple vegetables (just because I want a variety of nutrients in the meal). I wash the rice myself and use a rice cooker (or rather a digital cook pot that has a Rice Cooker setting) so I'd say I get like 75% of the way to a proper fried rice. haha.
This might come to a surprise to many but of the 40,000 cultivated rices and the additional 50,000 wild varieties, all cannot be cooked with the same method and ratio. The hand (or finger) technique for ratio can't be used on local asian red rice, forbidden rice, basmati and many others.
Some require pre-soaking while others require less water; the whole reasoning behind the straining rice (in collander) and rinsing afterwards was a trend that took hold in areas in which rice production had elevated arsenic levels (USA, Japan, India, China, Brazil and Peru).
After a long term research (of over 10 yrs), in 2015, it was scientifically proven that rinsing rice removed up to 30% of arsenic, 20% of mercury (USA rice have the highest levels - uncle Ben's and Carolina) while also removing beneficial minerals.
This is the "period", that we saw an uptick in sales of brown rice, forbidden rice (black/purple rice). Since the bran is still on the kernel, rinsing it reduces the loss of good minerals while still removing a portion of the arsenic.
The first fried rice is "Yangzhou fried rice"; known as "special fried rice" in the UK and as "combination fried rice" in Australia and NZ. In which soya sauce is rarely used (in HK) as they use Shaoxin wine but in western cooking they removed the wine and replaced it with soya sauce. The classic look of the rice should have a light off-white colour.
As for the second, one must understand that while much of the world loves spicy with salty foods. There is still a good portion of the world that prefer sweet and spicy.
Koreans love to boast how they prefer salty and spicy and to leave sweet flavours by themselves. So this SHOULD mean that if they did what they preached. Their sweet fried chicken should revolve exclusively with Dakgangjeong
And reserve Yangnyeom and anything similar to dwaeji kalbi
to all westerners😂.
To say it sounds wrong is okay but one must try and see, to properly judge it. Keep in mind that sambal, Naga sauce, sriracha, harissa and any hot sauces were not the norm in Europe. As many of those have completely foreign flavour profiles from what they have known. They incorporated the spiciness onto jellies and pickles. The problem with pickling is the vinegar tones down the spiciness whereas in jelly form it retains it.
With time, many have/will become accustomed to this flavour. Immigration has also been a benefactor as to maintain these products in shops (due to the constant demand).
Hope this clears a bit😊
Just as a heads up USA hold less than 5% of the world population but Europe is closer to 11%. Their eating habits while being similar they are quite opposed when taking 🔥 into account. Less than 20% (150M) of native European eat "spicy", whereas more than 80% (280M) of USA do.
just use finger, and rice cooker, no more misunderstand and unclear situation, easy peasy
This might come to a surprise to many but of the 40,000 cultivated humors and the additional 50,000 wild comedies, all cannot be funny with the same people and ratio.
OK but they're talking about white rice here. Also, Europe is a whole continent. USA is a country!
@@lilywong9672 EU is a union, just like the US are. It's not a federation, sure, but there's a political structure. Please update to 21th century.
Jamie pretty much put sweet chili sauce like what we use eggrolls to dip into lol
There are cultures who drain rice, but not all rice types should be cooked like that.
7:37 JP representative is thinking ... "no we use actual umami veg, not the synth crap" With that much water and adding veg early, it's 100% not fried rice. It's just a combo rice
In Europe, it's fairly common to eat Pizza with knife and fork. Thin crust is the standard style, rather than a puffy crust like in NA.
As a Thai native we do not put ginger in our fried rice. Jamie Oliver is the Anti Asian Chef. That's why all his Asian cuisine restaurants have never opened for longer than 2 yrs in Asia as well as UK
You should see what he did to Carribean dishes, absolutely gutted them.
@@winstonpeanutbutter I believe Jamie Oliver is a secret closeted racist toward food not people. That's why he keeps on destroying other types of cuisine. I mean look at his version of pho.
The caucasity of that man @@winstonpeanutbutter
I've ordered a lot of fried rice in Thailand and I've come to the conclusion that actually, there's not a lot you won't put in your fried rice xD
You might watch him teach "Cowboy Kent Rollins" cook Egg Fried Rice...
Funny enough that is the way we always cooked rice - with a colander. But then my sister showed my mom and me the finger method and it has changed our lives! Now we don't have mushy rice anymore)
In the Philippines we used to call uncle and auntie with or without blood relation. It’s sign of respect to those who are older than you
I have problems with high blood pressure, I’d have to choose between adding soy sauce or msg. I’d go with the soy sauce. Also love a splash of sesame oil when making fried rice.
Do Italians think that noodles magically change taste if they're broken?
You are not supposed to break spaghetti because then you can't eat it as you're supposed to.
@@bremc666 you don't get tell others how they're supposed to eat.
In America a lot of people it American southern rice in the style of brands like "Ben's" (formerly Uncle Ben's) instead of classic jasmine. I think this may be a big reason so many Americans have different approaches to rice. The differences, while small, can still have a large effect on handling and what you can do with the rice. NEVER TRY TO MAKE FRIED RICE WITH THIS KIND OF RICE. you will be very disappointed lol
Always have to use the day old rice in the fried rice. Siracha is as american as it comes and does not belong in fried rice. If i want to add heat i use sambol or chili crunch or chili oil. For sweetness (only in rare cases i want a touch of sweet) i use sweet Miriam.
8:24 in brasil we also do that with people we are close to (from my experience)
now we do the perfect fried rice video!
7:52 no no no no no no, as Thai, I can confirm it's not.
If Western say nasi goreng not so good, we know who to blame
That finger in water trick on making rice is what i do
See in my side of the world we don’t like the sticky part of rice. So we wash after boiling
It just depends on how you like your rice. There is no best recipe for rice
bet there are a lot of rice cookers in louisiana
Personally I have 2. A big one for feeding a lot of people and a small one when I just need a cup or two.
Nice!
When the American was the first to react when Jamie was about to put water on the rice, so proud of that girl. XD
Edit: I just noticed that you did not put the links to the videos you reacted to in your video's description. Haiyaaaaa.
In America you call uncle the one that takes you to mini golf yours you and the uncle . The rest of the world UNCLE is just that middle age guy that claims knows the right thing .
This American cooks a lot of rice, but I use a Zojirushi. The rice is always perfect.
the lady on the top right seems to have appeared elsewhere on UA-cam too...
Btw, Uncle Roger is funny and brilliant 😂
I'm american and I keep Lao Gan Ma in my pantry. It's so good with so many things.
Would love to see you ladies react to the Kent Rollins version of egg fried rice...
Most all Western rice brands are pre-washed before they're packaged so they aren't dirty like the Asian bulk bags tend to be.
That said, *you still wash it because of the starch.*
Ripping tofu apart is a sacrilege!