That was irritating lol. The camera man is horrendous. 🤦 The dish looked great, but I'd never watch this bloke. 🙂 100% with uncle Roger and you 🙂 Saw your video of fried rice mate, it was great 👍❤️
Bro, I'm just going to say it, uncle roger does need to shut up. Do you know how annoying it is to call a random stranger that I don't know "Uncle". That's my first gripe. Here's my second, this guy's internet sensation is over hyped and sensationally questionable. "Haiya". Has he ever made any cooking recipes on his channel worth of note? I have never seen him cook on his channel. Ever. He's an onstage comedian and a terrible one at that.
Just a heads up. Uncle Roger later clarified in the comments that David really did use olive oil which's pretty much guaranteed for causing Asian ancestors crying.
I think if I was asian I would get tired of people co-opting my dead ancestors just so they can go on xenophobic tirades about mixing asian and european ingredients. People have allergies and auto-immune conditions, and the "I have an arbitrary standard about what's right and wrong in food" does not fit in that world. Cook like that at home but get ready to be sued if you run a restaurant like that.
Ok... being in televison for 12 years... the problem isn't JUST the cameraman. This was an EDITING STYLE CHOICE. Whoever edited the video should be taught better. 🤦♀️
The problem was whoever did the editing. They shouldn't have used a lot of the shots that were there. Not saying the cameraman isn't also a problem, but having edited videos for a long time in Television, this was more on choice of editing.
The Bagels 🥯 we get in Hong Kong 🇭🇰 SAR western uptown supermarkets are all flown in from the United States, and upon arrival in Hong Kong 🇭🇰 SAR, they are placed in the freezer sections. And a tiny small percentage of people in HK eats bagels 🥯. So, these frozen bagels are kept in the supermarket freezer section until they expire and most just get thrown away. But those who do buy them, don’t know how to prepare them.
You mentioned that there's high fructose corn syrup in everything in the US and it's so true! My best friend is corn-intolerant (basically a corn allergy). Trying to find things she can eat and drink is so frustrating! HFCS is made from corn, citric acid (which is also in almost everything) is made from corn half of the time. Maltodextrin! She was taking an allergy medicine and it made her sick to her stomach because there was corn in her medicine!
A real conversation I had with NZ masterchef Simon Gault: He told me a friend had bought him some inferior truffle oil and he did not think it was good enough to add to his food so he added it to his dogs' food (a beautiful Weimariner). When the bottle of "inferior" truffle oil ran out he gave the dog the food on its own and the dog refused to eat it. He was left having to add truffle oile to his dog's food forever. I have tried truffles and don't see what all the fuss is about.
Gordon Ramsay vids also has that same shaky cam zoom/pan/refocus camera work like they're trying to add some artistic cinematography aspect to the video or something
I agree. Also, James is too good to review. Doesn't make for anything funny which is Nigel's prime objective. There have been others that were good, but they at least had a different thing he could comment on.
I love the video. Yours. Not the one reviewed. Lol! You did a great job. This Momofuku product started popping up a LOT in the states this year in my markets. I was disappointed that it replaced the product on the shelves that was my go-to.
my grandma taught me 2 ways to fried eggs. 1. fried egg in oil and bask the egg with the oil as it fries. 2. use a lot of oil and heat it up, turn off the heat and crack an egg into it, wait until the egg solidified inside the hot oils.
Here's a video recommendation. You and Vincenzo review Guga Foods Recent Burger Carbonara Video. (Apologies if i butchered the word.) It would most likely be funny with how Vincenzo would react as Burger and Carbonara is something not put together usually.
Chef James Makinson wearing that orange shirt... I feel like we are 1 step closer to a new Netflix Special featuring Uncle Roger and Chef James, where James plays the sarcastic straight man in the comedic duo =D
i have not seen your Spanish egg fried rice video yet, i may have skipped it, but ill watch after... also uncle roger is insanely knowledgable about foods and culture, i thought he was a food comedian.. but he knows his stuff
Chef James, bagels are very dry and hard to chew, but if there are some lettuce, smoked salmon, tomatoes 🍅, and some herbs and mayonnaise, that would be better 👍👍👍👍👍
Very dry and hard to chew?! You need a new bagel shop. Preferably, one that knows how to make bagels. If a bagel sits out for 24 hours, it will start to dry out. A fresh bagel is like a very thick soft pretzel. Soft.
@@sarahrosen4985I guess I’ve never had a good bagel then. They’ve always been some combination of dry, hard to chew, tough, so I’ve never liked em. Or any bread here in the states really. Besides chain bakeries that originate from east Asia like Paris baguette and 85C but that’s just what I’ve always eaten. Never had a bad doughnut though.
Uncle Roger is right about the handwriting in labels. I designed a logo and branding concept for a jam company in australia. It was handwriting. A little expensive but amazing jam.
16:00 small pan, little oil and finish under broiler / salamander also works. My hack for a fluffy omlette with a cheddar sun on top laid with the slices (rays) - broiler hits the top nice and gives color and finish without needing a flip. The lid traps the water coming out from cooking the egg, steam then condenses and sizzles a lot with hot oil. Nothing worse than snotty whites heh
Uncle Roger has become too big of a celebrity right now, has his inner circle of friends and colleagues and isn't paying attention to anyone else. The upside is that chef James has been building his own community, his own channel, his own style and doesn't really need Uncle Roger to roast him to become famous.
Yes! You are right Chef James! It's olive oil! Very sharp observation! Olive oil is definitely not the preferable choice of oil to make fried rice. Too expensive, too strong the smell and too low smoke point. The best oil to cook fried rice is palm oil. It's cheap with a neutral smell and high smoke point which is very important because fried rice need to be stir fried quick and with a high heat.
I would like to recommend you Kheer - its made of rice, milk, and some other ingredients and you can eat it with ghevar ( there are lots of was to eat it but when yiu eat it with kheer there isnt any thing at the top if you eat it without kheer you add some white stuff made of milk 'cant explain without images' ) its just a hunch but you wont find both of the recipes togather you have to make them by following two separate videos after making you can eat them togather its very delicious in India we make them on special occasions like at festivals birthdays (not so much these days people tends to eat cakes but yea in past) Thanks for reading my recommendation i hope you try this
I like Uncle Roger's over-the-top reactions and I like your more measured reactions. for the sake of my dopamine intake, keep it like that (your collabs with Vincenzo's Plate are gold-tier too, imho). For this particular video, there's the problem with the shrimp's intestines (maybe he got rid of them, maybe not... we don't know) and why did he added agave to this (it's ok to add sweetness but but rice already brings it). I agree with Uncle Roger about how the video is cut ("montage"... "how do you make a video look cool"... I don't know how to call it properly) : there's too much
A video from Chef James on my birthday, but I had to watch it the day after because I was offline for most of the day! The camerawork was distracting from the main focus, which is really not good! The rice looked great though, would have happily eaten it.
@ChefJamesMakinson Thank you! I had a good day with my family, and I was gifted a new board game called Sagrada - based on making stained glass windows for the Sagrada Família! It's amazing that I sang as a chorister on a choir tour 20 years ago outside the basilica, and it's still being constructed today! I'm looking forward to its completion and hopefully get to visit it again
I thought the oil was likely something like avocado or grapeseed oil. My main cooking oil is avocado oil and it comes in a large, square, green glass bottle like that. so does the grapeseed when I buy that one. (I don't like olive oil, and I refuse to use Extra Virgin Olive Oil because I despise the flavor on most of those. I keep a smaller bottle of plain, light olive oil for very infrequent recipes, like the sun-dried (sunless dried) tomatoes I made over the weekend. I have the tomatoes dried, now I'm going to warm the olive oil with some garlic in it, and then add the garlic and oil to the jar with the tomatoes. I might even through in some garden fresh thyme!
That bottle of oil looks a whole lot like California Olive Ranch's olive oil or avocado oil. On the subject of foods spitting when being fried, a while ago I tried deep frying with grapeseed oil and it behaves *very* differently that other oils: it acts like the oil isn't hot enough and there's almost no steam boiling out of the food. So weird. The final dish did really look amazing and delicious and so did your Spanish egg fried rice.
The egg cracking technique reminds of a traditional game we played as children on Makar Sankranti. One guy takes 3 eggs from his duck farm, other one takes 3 and they smack them one by one, the guy who’s eggs crack the most is the loser and he has to pay small amount of money. 😅
I actually struggle watching anything with shaky cameras - the reason I don't like to watch found footage type movies, can't really play first person video games...etc. They do actually make me severely nauseous (my limit is 12 minutes at which point I feel so sick, I have to lie down to recover). In order to get through this video, I had to slow it down and watch it in chunks with little breaks in between.
I don't make fried rice very often due to having to cut starches way down in diet (avoiding beetus/managing pre-beetus), and when I do I have to use an electric wok (no wok hay possible lol), but I would never, EVER use Jamie Olive Oil. I used to use grapeseed oil, but nowadays my go-to is avocado oil.
it's important for people who aren't familiar with one or the other to have a slightly better quick description, since bagels and donuts are distinctly not the same thing. They are both round with a hole in the middle, but the type of dough and method of cooking/baking are very different. I agree that a good bagel is fabulous. I'm wondering if Uncle Roger knows it's an ethnic food, and that quality levels vary wildly. The first thing my family did when moving to a new town in the US, is to figure out where a good, NY style, Jewish deli is. Alas, my current location is devoid of any such thing. Uncle Roger clearly has not had a good one. He needs a trip to New York, or even Chicago, to get a bagel from a good Jewish deli. Re the cameraman: my mother could get seasick in a rowboat. This would've done her in.
I have always been curious: why do chefs prefer runny yolks versus non-runny? Is it a matter of what you grew up on? I ask because I always prefer non-runny eggs for omelets, scrambled, and fried versions.
Momofuku isnt't a grocery store, it's a restaurant. Is it popular? Maybe? People know the name, and it's still in business so it must be popular enough. It was part of the zeitgeist a few years ago and I don't know why or what started it. The restaurants are in NYC (Manhattan specifically), Las Vegas, and LA. So the prices reflect that. Is the food any good? I have no idea because I can't afford Manhattan sit-down restaurant prices.
Came here to see if anybody said this. I live near DC and there was one + a Milk Bar (his dessert resto) that went up in DC maybe 15 years ago. And yeah, Chang's become infamous in the Asian community lately for buying the trademark to the term "Chili Crunch" for his own topping sauce, and then going after the other brands already in existence instead of, say, licensing the term to already-existing companies (like Lao Gan Ma, the OG Chinese brand).
On the topic of fried rice I think the tastiest fried rice I’ve ever had (we call it “Serbian fried rice”) was djuvec, specific to the Balkans. South-East European cuisine is very under-represented.
14:14 as far as I’m concerned, this is the Asian way of cracking eggs. I’ve *seen it in Malaysian, Chinese and Japanese videos, but most of all in the South Korean industrial bakery videos where they’re cracking 50+ eggs in one go.
Don't miss my Spanish Egg fried Rice! ua-cam.com/video/es5r24ic8kE/v-deo.html
david chang's a mind of a chef episodes
That was irritating lol. The camera man is horrendous. 🤦
The dish looked great, but I'd never watch this bloke.
🙂
100% with uncle Roger and you 🙂
Saw your video of fried rice mate, it was great 👍❤️
Should try go Malaysia try Uncle Roger fried rice at his restaurant
I did you did good Uncle James
Bro, I'm just going to say it, uncle roger does need to shut up. Do you know how annoying it is to call a random stranger that I don't know "Uncle". That's my first gripe. Here's my second, this guy's internet sensation is over hyped and sensationally questionable. "Haiya". Has he ever made any cooking recipes on his channel worth of note? I have never seen him cook on his channel. Ever. He's an onstage comedian and a terrible one at that.
When Uncle Roger gets mad he starts speaking Malay. When Chef James gets mad he starts getting his English accent back lolol.😁💙
😂😂 or drunk!
Wa Lao is not Malay. It’s hokkien, Chinese dialect slang that’s been commonly used in Singapore and Malaysia.
@@sunrainsnow My mistake. Thanks 🙂
@@ChefJamesMakinson Kinda ironic! When Uncle Roger says“Walao” and Uncle James goes “British”
@@ChefJamesMakinson you have spilled the frijoles, now we must experience the drunk accent
Just a heads up. Uncle Roger later clarified in the comments that David really did use olive oil which's pretty much guaranteed for causing Asian ancestors crying.
good to know! thanks!
I think if I was asian I would get tired of people co-opting my dead ancestors just so they can go on xenophobic tirades about mixing asian and european ingredients. People have allergies and auto-immune conditions, and the "I have an arbitrary standard about what's right and wrong in food" does not fit in that world. Cook like that at home but get ready to be sued if you run a restaurant like that.
@@jamescheddar4896xenophobia is based
Most older Asians I know don't give a damn and use whatever oil.... unless if it's to judge UA-cam Videos....
@@TheDeathmail u wanna start a war or something kiddo?
He told Uncle Roger to shut up, but couldn’t tell his camera guy to stop shaking. 😂
🤣 probably too scared
WALAO! 😂😂😂😂😂😂
@@ChefJamesMakinsonCamera guy didn’t want to get fired.
I think camera man doesn't know were to focus. He might need tips
I wanna ask if the Spanish do fries rice. But I'm American and don't know? So okay
"If you're going to roast my food, shut up." >> Everyone roasts the cameraman with Parkinson's
Truffle? I can barely afford ketchup on my leftover rice. 😂
🤣🤣
🤣🤣
Ok... being in televison for 12 years... the problem isn't JUST the cameraman. This was an EDITING STYLE CHOICE. Whoever edited the video should be taught better. 🤦♀️
yes true
I wonder if David Chang's wife was the camera person for that video. It might explain the focus on David instead of the food.
🤣
The problem was whoever did the editing. They shouldn't have used a lot of the shots that were there. Not saying the cameraman isn't also a problem, but having edited videos for a long time in Television, this was more on choice of editing.
Still that video was so shaky like she had something up her you know what....
I have seasick from camera in cooking footage.
Same ... on all THREE diffrent versions.
So true
@@kamilfingr371 Exactly
🔥🔥
Me too
Being a former cameraman myself I tend to agree with both you & Uncle Roger the camera work bad
😂
@@ChefJamesMakinson Thank You Chef
The shakiness of the camera person is both dizzying & getting a headache 🥴
@@anngcampbellbower4385 Ditto by the power of 100.000
As a Food Science graduate, I gotta say, your knowledge is impressive! Subbed!
That's not only olive oil, I know what brand of olive oil it is. It's California Olive Ranch, I think it's their "Global Blend" extra virgin.
Avocado oil sold is in dark green glass most of the time.
My mom buys grapeseed oil which is sold in a green bottle too.
Yeah, I feel like avacado oil is the likely one for it’s high smoke point and availability
The Bagels 🥯 we get in Hong Kong 🇭🇰 SAR western uptown supermarkets are all flown in from the United States, and upon arrival in Hong Kong 🇭🇰 SAR, they are placed in the freezer sections. And a tiny small percentage of people in HK eats bagels 🥯. So, these frozen bagels are kept in the supermarket freezer section until they expire and most just get thrown away. But those who do buy them, don’t know how to prepare them.
I'm welcome you Chef James Makinson to visit my home country, Malaysia. You will surprise Malaysia cuisine is very diverse
Thank you I would love to visit one day! :)
@@ChefJamesMakinson You are welcome^^ Maybe we can meetup and i become a little tour guide ;)
@@ChefJamesMakinson maybe you should start make videos about food in malaysia.. come and stay here few month..
I wonder if the camera person kept focusing on him is that is what Chef David wanted. 🤔
You mentioned that there's high fructose corn syrup in everything in the US and it's so true! My best friend is corn-intolerant (basically a corn allergy). Trying to find things she can eat and drink is so frustrating! HFCS is made from corn, citric acid (which is also in almost everything) is made from corn half of the time. Maltodextrin! She was taking an allergy medicine and it made her sick to her stomach because there was corn in her medicine!
😮
A real conversation I had with NZ masterchef Simon Gault: He told me a friend had bought him some inferior truffle oil and he did not think it was good enough to add to his food so he added it to his dogs' food (a beautiful Weimariner). When the bottle of "inferior" truffle oil ran out he gave the dog the food on its own and the dog refused to eat it. He was left having to add truffle oile to his dog's food forever. I have tried truffles and don't see what all the fuss is about.
Poor doggo, it couldn't give up the high life!
This is my favourite way to watch Uncle Roger videos - with Chef James commentary!
Gordon Ramsay vids also has that same shaky cam zoom/pan/refocus camera work like they're trying to add some artistic cinematography aspect to the video or something
I think its more like they want to make sure the focus is on themselves rather than what they are doing...
@@AnoopKammaran but they're making food, not doing magic tricks! 🤣🤣
By the way, Avocados 🥑 cooking oil is also sold in dark glass bottles….
Thank you!
16:42 I almost spilled my coffee 😂😂
LOVE your videos but you trying WAY TOO hard to get him to review your videos, Chef. You gotta chill on that aspect.
@@yallneedtochill7340 amen to that.
I agree. Also, James is too good to review. Doesn't make for anything funny which is Nigel's prime objective. There have been others that were good, but they at least had a different thing he could comment on.
I am getting vertigo from this camera shaking. LOL
I love the video. Yours. Not the one reviewed. Lol! You did a great job.
This Momofuku product started popping up a LOT in the states this year in my markets. I was disappointed that it replaced the product on the shelves that was my go-to.
my grandma taught me 2 ways to fried eggs.
1. fried egg in oil and bask the egg with the oil as it fries.
2. use a lot of oil and heat it up, turn off the heat and crack an egg into it, wait until the egg solidified inside the hot oils.
Add a few random explosions, and the original video would feel like something from Michael Bay.
9:19 Clearly Uncle Roger is impatient because Nephew David’s Cameraman Shaky Camera Motion.😂😂😂😂😂😂😂😂😂😂
This is the day when Michael Bay decided to film cuisine videos.
I would love to see more of Spanish food video review contents along with Asian food ones. Anyway, great review as always!
Here's a video recommendation. You and Vincenzo review Guga Foods Recent Burger Carbonara Video. (Apologies if i butchered the word.) It would most likely be funny with how Vincenzo would react as Burger and Carbonara is something not put together usually.
Chef James Makinson wearing that orange shirt... I feel like we are 1 step closer to a new Netflix Special featuring Uncle Roger and Chef James, where James plays the sarcastic straight man in the comedic duo =D
I grew up outside NYC. Bagels and donuts both came out of New York, just like pizza, and they're nothing alike.
Yeh I would clean that plate for sure
Thank you for sharing !
Love your orange polo shirt. 🧡
Thank you!
I think that's California Olive Ranch olive oil.
Fantastic review, thanks James!
My pleasure!
Hello James! Your videos are wonderful. Hope you are doing well !
Thanks, you too!
Video was filmed focusing on the person more than the food like it was Nigella Lawson lmao
Might have been avocado oil, it's usually in similar bottles to olive oil.
Lmfaooo someone said something about the cameraman with Parkinson’s and I’m like that’s not nice! Then I see the vid and went oh. 😂
i have not seen your Spanish egg fried rice video yet, i may have skipped it, but ill watch after... also uncle roger is insanely knowledgable about foods and culture, i thought he was a food comedian.. but he knows his stuff
Chef James, bagels are very dry and hard to chew, but if there are some lettuce, smoked salmon, tomatoes 🍅, and some herbs and mayonnaise, that would be better 👍👍👍👍👍
Very dry and hard to chew?! You need a new bagel shop. Preferably, one that knows how to make bagels. If a bagel sits out for 24 hours, it will start to dry out. A fresh bagel is like a very thick soft pretzel. Soft.
@@sarahrosen4985I guess I’ve never had a good bagel then. They’ve always been some combination of dry, hard to chew, tough, so I’ve never liked em. Or any bread here in the states really. Besides chain bakeries that originate from east Asia like Paris baguette and 85C but that’s just what I’ve always eaten. Never had a bad doughnut though.
Your enthusiasm is as infectious as always, James!
🙃
I needed this today always love seeing the humor in your reaction videos with uncle Roger.
Im glad to hear!
Uncle Roger is right about the handwriting in labels. I designed a logo and branding concept for a jam company in australia.
It was handwriting. A little expensive but amazing jam.
Chef James, please come to 🇲🇾, enjoy the diversity of food
Thanks For this! Love your content ❤❤❤
You are so welcome!
This is perfect thing to watch while waiting for the moving company, thank you for this!
16:00 small pan, little oil and finish under broiler / salamander also works. My hack for a fluffy omlette with a cheddar sun on top laid with the slices (rays) - broiler hits the top nice and gives color and finish without needing a flip. The lid traps the water coming out from cooking the egg, steam then condenses and sizzles a lot with hot oil. Nothing worse than snotty whites heh
5:45 correction we have grape seed oil same container same producer like for olive oil, and also I think I've seen avocado oil in these bottles.
Awesome! Keep up the good work 😊😊😊
Thank you! Will do!
@@ChefJamesMakinson awesome 🤗🤗🤗
Have you even heard from Uncle Roger yet? Seems like he's getting a lot of shout outs from you and none are coming back.
Thanks for the video
Just a thank you nothing else
Uncle Roger has become too big of a celebrity right now, has his inner circle of friends and colleagues and isn't paying attention to anyone else.
The upside is that chef James has been building his own community, his own channel, his own style and doesn't really need Uncle Roger to roast him to become famous.
@@ChefJamesMakinson - a “thank you” means he knows you exist.
What makes Uncle Roger so special to you, James?
@gbc6422 his subscriber count.
Yes! You are right Chef James! It's olive oil! Very sharp observation! Olive oil is definitely not the preferable choice of oil to make fried rice. Too expensive, too strong the smell and too low smoke point. The best oil to cook fried rice is palm oil. It's cheap with a neutral smell and high smoke point which is very important because fried rice need to be stir fried quick and with a high heat.
thank you chef James for teaching common sense, wish other have them but yku make it easy, glade you make it entertaining informative now
Yesterday Uncle Roger got his 2 Geniuses World Records out of 3 at his restaurant in KL
Being indian, leftovers aren't a thing it's either fresh food or you risk food poisoning- that's how we are raised, mother feeds the family
Very good catch! It was Olive oil for sure!!
Sunday James, best James ✌️😊
you too!
Hey James, I recommend using F/4 or 5 so the background is a little more in focus. Its a personal preference.
I would like to recommend you
Kheer - its made of rice, milk, and some other ingredients and you can eat it with ghevar ( there are lots of was to eat it but when yiu eat it with kheer there isnt any thing at the top if you eat it without kheer you add some white stuff made of milk 'cant explain without images' ) its just a hunch but you wont find both of the recipes togather you have to make them by following two separate videos after making you can eat them togather its very delicious in India we make them on special occasions like at festivals birthdays (not so much these days people tends to eat cakes but yea in past)
Thanks for reading my recommendation i hope you try this
Make masala dosa recipe
I like Uncle Roger's over-the-top reactions and I like your more measured reactions. for the sake of my dopamine intake, keep it like that (your collabs with Vincenzo's Plate are gold-tier too, imho).
For this particular video, there's the problem with the shrimp's intestines (maybe he got rid of them, maybe not... we don't know) and why did he added agave to this (it's ok to add sweetness but but rice already brings it). I agree with Uncle Roger about how the video is cut ("montage"... "how do you make a video look cool"... I don't know how to call it properly) : there's too much
Yes, Momofuku is readily available in stores in the states. And since he is showing 365 brand Agave, that would be Whole Foods Market.
can't complain about the video quality :P could only listen while cooking myself :D
🤣
Someone tell chef James it's winter in a whole hemisphere 🤗
That’s funny. I completely caught the olive oil, like he’s using olive oil? Is your camera man is Stevie Wonder? That’s hilarious.
Hi Chef James. We demand to see SImba again and how much they have grown 😀😻😻😻
Very soon!
Oh, someone finally mentioned it here.
A video from Chef James on my birthday, but I had to watch it the day after because I was offline for most of the day!
The camerawork was distracting from the main focus, which is really not good! The rice looked great though, would have happily eaten it.
Happy birthday! :) I hope you had a great day!
@ChefJamesMakinson Thank you! I had a good day with my family, and I was gifted a new board game called Sagrada - based on making stained glass windows for the Sagrada Família! It's amazing that I sang as a chorister on a choir tour 20 years ago outside the basilica, and it's still being constructed today! I'm looking forward to its completion and hopefully get to visit it again
I thought the oil was likely something like avocado or grapeseed oil. My main cooking oil is avocado oil and it comes in a large, square, green glass bottle like that. so does the grapeseed when I buy that one. (I don't like olive oil, and I refuse to use Extra Virgin Olive Oil because I despise the flavor on most of those. I keep a smaller bottle of plain, light olive oil for very infrequent recipes, like the sun-dried (sunless dried) tomatoes I made over the weekend. I have the tomatoes dried, now I'm going to warm the olive oil with some garlic in it, and then add the garlic and oil to the jar with the tomatoes. I might even through in some garden fresh thyme!
Love your videos and recipes, Chef James! Keep up the good work!! I would love to see you try to make Afghani Chicken. Trust me its delicious!
Great suggestion! and Thank you!!
I wasn't even annoyed about the camera man until he kept making fun of him😂. Over produced for some artistic effect. Just setup multiple still cameras
yes right... go to Malaysia and visit him... Malaysia and Indonesia have more or less the same food-style... and enjoy all food using MSG
I have never seen Momofuko (or whatever ) products in my life... Greetings from America.
That bottle of oil looks a whole lot like California Olive Ranch's olive oil or avocado oil.
On the subject of foods spitting when being fried, a while ago I tried deep frying with grapeseed oil and it behaves *very* differently that other oils: it acts like the oil isn't hot enough and there's almost no steam boiling out of the food. So weird.
The final dish did really look amazing and delicious and so did your Spanish egg fried rice.
yess make the trip to his restaurant!
Chef James the destroyer of influencers 😂♥️
😂
Hands down....The absolute worse camera and editing work ever....What were they thinking?
The egg cracking technique reminds of a traditional game we played as children on Makar Sankranti. One guy takes 3 eggs from his duck farm, other one takes 3 and they smack them one by one, the guy who’s eggs crack the most is the loser and he has to pay small amount of money. 😅
Live and cook in Japan with a Japanese native. We predominantly cook with olive oil. On occasion, sesame oil.
I actually struggle watching anything with shaky cameras - the reason I don't like to watch found footage type movies, can't really play first person video games...etc. They do actually make me severely nauseous (my limit is 12 minutes at which point I feel so sick, I have to lie down to recover). In order to get through this video, I had to slow it down and watch it in chunks with little breaks in between.
Ya done the spoon thing. I'm greatfuly heat resistant at my experience.
i love how most of the roasting is aimed at the camera guy 😂
Such frustration with the cameraman from UR 😂
its the fact that they clearly have a camera on a tripod that can see everything but decided to use those shtty ass shots
Lol rice is deadly.. next weapon to get someone… lol
Fun video. Hopefully Uncle Roger gets to review your Spanish egg fried rice.
I don't make fried rice very often due to having to cut starches way down in diet (avoiding beetus/managing pre-beetus), and when I do I have to use an electric wok (no wok hay possible lol), but I would never, EVER use Jamie Olive Oil. I used to use grapeseed oil, but nowadays my go-to is avocado oil.
5:38 You’re Correct Uncle James! It was Oliver Oil! Haiyaa! Uncle Roger realised later towards the end of the his weejio review of Nephew David!
My avocado oil bottle looks just like that. It is commonly used for olive oil though.
it's important for people who aren't familiar with one or the other to have a slightly better quick description, since bagels and donuts are distinctly not the same thing.
They are both round with a hole in the middle, but the type of dough and method of cooking/baking are very different.
I agree that a good bagel is fabulous. I'm wondering if Uncle Roger knows it's an ethnic food, and that quality levels vary wildly. The first thing my family did when moving to a new town in the US, is to figure out where a good, NY style, Jewish deli is.
Alas, my current location is devoid of any such thing.
Uncle Roger clearly has not had a good one. He needs a trip to New York, or even Chicago, to get a bagel from a good Jewish deli.
Re the cameraman: my mother could get seasick in a rowboat. This would've done her in.
I have always been curious: why do chefs prefer runny yolks versus non-runny? Is it a matter of what you grew up on? I ask because I always prefer non-runny eggs for omelets, scrambled, and fried versions.
That oil could be olive oil but it could also be avocado oil they sell them in dark glass bottles as well in the states.
Momofuku isnt't a grocery store, it's a restaurant. Is it popular? Maybe? People know the name, and it's still in business so it must be popular enough. It was part of the zeitgeist a few years ago and I don't know why or what started it.
The restaurants are in NYC (Manhattan specifically), Las Vegas, and LA. So the prices reflect that. Is the food any good? I have no idea because I can't afford Manhattan sit-down restaurant prices.
Came here to see if anybody said this. I live near DC and there was one + a Milk Bar (his dessert resto) that went up in DC maybe 15 years ago.
And yeah, Chang's become infamous in the Asian community lately for buying the trademark to the term "Chili Crunch" for his own topping sauce, and then going after the other brands already in existence instead of, say, licensing the term to already-existing companies (like Lao Gan Ma, the OG Chinese brand).
"Show The Food!!" I agree! 🤣
On the topic of fried rice I think the tastiest fried rice I’ve ever had (we call it “Serbian fried rice”) was djuvec, specific to the Balkans. South-East European cuisine is very under-represented.
Yeah, you should definetely go and review his restaurant. I think that might be what finally gets his attention 😅
I wish it was closer haha
Momofuku products are quite popular here... I've seen it at Target
The restaurant has been around for a while. I believe it was Davids 1st restaurant
my dude that fried rice looks on point sir.
14:14 as far as I’m concerned, this is the Asian way of cracking eggs. I’ve *seen it in Malaysian, Chinese and Japanese videos, but most of all in the South Korean industrial bakery videos where they’re cracking 50+ eggs in one go.