Pro Chef Reacts... To Uncle Roger HATING Nick's Authentic Green Curry!
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- Опубліковано 5 сер 2023
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Is the 3rd time the charm? Can Nick get his Uncle's title today making His Authentic Green Curry?
Let's find out!
Also, Turn on the Subtitles for a laugh! 😂
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Don't tell Uncle but the Metal spoon on the nonstick pan @19:00 FUYAAAAAA
That's a flamethrower behind nick
14:18 I think thats a mini flamethrower the one from ,,The Boring Company,, to be exact
Teacher, there is no Zuo Zongtang chicken in China. They are all made by Westerners themselves, and this dish is not available in China
I think one knife when nick use to chop galangal in this video was damascus knife its more sharpen than the other knife
"Nick did nail it but I don't think his barber did." James just praised and roasted Nick at the same time🤣🤣
Haha 😂
But truth is nicks cut is wayyyy cleaner than that terrible line up James has
So British. 😅
@@GG.510sharp lines with a bad haircut only makes it more noticeable
It's hilarious when you give the "dad" look when the boys were making silly jokes. Also, even though you have far better credentials in the culinary world, I'd love to see you get the "Uncle" title.
hahah thank you! maybe one day!
@@sto.8981 try chef jeanne Pierre for entertaining professional chef. You will thank me later😆
@@sto.8981 It's truly impressive how you managed to pack so much delusion into a single comment. You've taken the time to analyze every detail of James' content, all while conveniently forgetting that youtube is actually a place where people can create the content they enjoy. I guess times have changed and the only reason you would ever bother to make content is for clout or money 🤷
It's amazing how you've managed to concoct a conspiracy theory about Nigel's collaboration motives. Who knew that every successful collaboration on youtube must revolve around a complex exchange of benefits and deals? Your detective skills in deciphering this intricate web of behind-the-scenes arrangements are truly unmatched. Uncle Roger or should I say Nigel was basically unknown until he started making his own reaction videos that went viral. Those videos are by your definition, "leeching" off of more popular celebrity chefs and content creators without a gain in return🤷
Also thank you for sharing your invaluable wisdom about ethics and pride. Clearly, your self-proclaimed expertise on these matters is guiding the moral compass of the entire culinary world. I'm sure the professional chefs of today are taking notes on how to align themselves with your high standards of virtue.
Truly a masterpiece of passive-aggressive criticism, baseless assumptions, and an overall lack of self-awareness. Give yourself a pat on the back. You really outdid yourself 🤣👍
@@combatbenyaminyou destroyed this man’s whole career, sheesh lol
@@combatbenyamin Bruh. It's a comment on a youtube video, not a philosophical essay. Simmer down.
I don't think it's possible for a video of Uncle Roger critiquing Nick to be clean lol. Between the two of them it's just never gonna happen. Loved the video.
🤣
There's different ways of reviewing videos. Some creators will pause the videos, and talk the death out of it. They don't know when to stop. Chef James has such a soft, caring voice. He explains what is needed, and continues on. Very much appreciated.
Thank you I try to make it short
V true, exactly my thoughts and reason to keep coming back for more 😊
I love these videos. Not only do we get the comedy element, we also get the wisdom and explanation from Chef James. Love it.
Thank you!
As a Thai homecook, I usually heat up the coconut milk until they separate before adding the curry paste. At that point, you can kinda fry the curry paste a bit(?). It’s a common technique for Thai homecook.
Just like you, I can greatly recommend Pailin's channel as well. I so understand Uncle Roger roasting people who try to cook East Asian food, when there are proper chefs on here who gladly explain the dishes they know so well.
😉
On pounding - actually I heard on a podcast that you never really do that in the kitchen because it will eventually destroy your kitchen worktop. Adam Liaw (always fun to listen to) basically was saying how his grandma would go outside the house with the mortar and pound on the ground - makes a lot of sense!
Thai tip to save the worktop is to place thick folded towel beneath the mortar.
Do it on the floor and use napkin or cloth to base the pestle
There's always a smirk on my face whenever you try to cover up uncle Roger's naughty double meaning comments on them 😅😂
😂
Same 😂😂😂
Pailin's Thai recipes are really just superior in every way. She is single handedly responsible for turning me into a cook. I hated cooking until I made her recipes. And they _instantly_ turned out perfect, amazing, and so full of flavor, I just couldn't stop cooking! Now I'm the main cook in my household.
I live in Bangkok and use Pailins recipes and I'm known as a good farang cook in my neighborhood. Chez Pim is my favorite though. I learned chez pims pad thai recipe more than 20 years ago.
Uncle Roger and Chef James, comedian and pro chef reviewing homemade food, so much fun to watch as always. Hopefully a video of you two collaborating will come out soon
thank you!!
that will be great to have Uncle James title
Thank you for clearing up the finger method, I always figured it went from the bottom of the pan, this is so helpful!
thank you!
In the super large rice cooker used in the restaurant, if you went to the bottom, the water will probably go all the way up to your wrist.
@@vitzveer these videos are more often than not reviewing home unit users like the one Uncle Roger has on display, and both keep saying first knuckle, but Chef James finally said what the starting point on it is, I used that method tonight and my rice came out much better than doing from bottom, I even was able to steam some veggies in the top to what I would consider perfection to my tastes.
@@joshb6470 yeah, you're right. Chef James always explains things that make it easier for normal home cooks to understand. Btw, this finger method really works but if you are a perfectionist and want your rice exactly the same every time, you can use the kitchen scale for rice to water ratio as well. Just find the ratio that is perfect for you and the rice you use then you can duplicate it anytime. Uncle Roger will roast you for using the scale but the rice would be perfect at least.
Ayyo. Thai boy here, just wanted to clarify a few things for people who are interested in Thai cuisine.
1. แกงเขียวหวาน has a direct translation of Sweet Green Kaeng, although the it has sweet in the name it is not indicating the flavor but instead the color (sweet green is like mixing light green with beige) so the curry shouldn't be overtly green
2. แกง (Kaeng) doesn't actually mean curry and has no equivalence in english. it means genre of soup made with cooking the base (usually pounded spice mix) with the broth (bone stock, coconut milk). In Thailand most แกง don't look like curry and look a lot more like soups often served in bowls, although there are variants in which they go on top of rice which is why westerners mistook them for 'curry', therefore please keep in mind that, although we call it Green Curry, it has always been a misnomer/mistranslation as แกงกะหรี่ (Curry Kaeng, made with curry leaves) would be called 'Curry Curry'.
3. There are a lot of Green Curry variants that do not have green oil in them, especially the ones eaten with fermented rice noodle (google ขนมจีนแกงเขี่ยวหวานไก่ for more info), they quite often have orange oil from the different ratio of the spices or if you use the fat from the chicken skin sometimes the oil with be orange as well. which is why trying to add green oil in the end product makes no sense to me.
Lastly, although I wouldn't say he did a bad job, I do not understand why he has to call it 'authentic'. If it was called Nick's Thai green curry I think it would have been a pretty good video but calling it 'authentic' and either not understanding or not showing the correct/appropriate Thai techniques, ingredients, culture feels a little disrespectful for me, it's like me making carbonara but couldn't find guanciale and olive oil so I substituted with bacon and canola oil and calls it authentic because I wanted to show off my respect to Italian culture.
Good work as always James, hope I have an opportunity to eat at your restaurant one day.
Thank you very much for the explanation! it helps a lot!
The term "curry" generally came from the colloquial term for a spiced gravy, such as those from India, Japan, and Thailand. Even Kaeng Pa is referred to as Jungle Curry, even though it is more a soup like consistency, using coconut water, instead of the milk.
@@stuartspencer2161
point is 'curry' is not interchangeable for 'gaeng' in thai as is frequently portrayed in various youtube and other videos.
@@stuartspencer2161 The earliest recorded use of the word 'curry' is from an English cookbook written in the 1300s
@@DisillusionedAcronym Sure but the video is in English not Thai. We don't have another word to use.
I'm not terribly upset that Nick goes to all the detail of how to carve up a chicken properly. We live in a world where people don't even know how to change a flat tire, much less cook for themselves.
The sad thing is we have a wealth of limitless information and teaching tools available through the internet yet so many are so completely unwilling to put any kind of time or effort in to actually figure out how to do things for themselves anymore.
Is that not what AAA (or just AS in Uk) do..
@@ladanddadalasdaircole1492 Or you could just do it yourself. What happens if you are out somewhere with no cell service like a mountain? All the tools are provided for you in your car, stop being afraid of putting in a little effort.
@@ladanddadalasdaircole1492That's the excuse the lazy people use to not learn how to change their own tire.
@@ladanddadalasdaircole1492 Couldn't someone say "Is that not what restaurants do" as an excuse for not learning how to cook? So I'd say the changing a tire analogy holds up pretty well.
I've never had Thai green curry, so I cannot comment on it. Asians communicate through criticism and it becomes an art form. Luckily I got past that. That is how I understand Uncle Roger's comedy approach; its very close to reality.
"nick nailed it, but I don't think his barber did"
I think it's the first time I've heard a non-cooking related roast from you
🤣 haha I'm more sarcastic in person
yeah we filipinos estimate water to rice ratio by just our finger. but it also depends on what type of rice. it is usually 80-90% accurate on jasmine rice.
We will always support you, Chef James. Keep up the good work.
You're the best!
@@ChefJamesMakinsonno, you are 😊
There's nothing more entertaining than Uncle Roger roasting everyone 😂
🤣
It's getting old...
Until he comes after us! LOL
@@707Berto then stop watching?
Yes
Some people are tired of you reacting to Uncle Roger but it’s like my two fav people in one video! Lol
they don't have to watch! :)
8:44 appreciate the explanation/reasoning of the process Chef. You are right about the rice measuring that it is an estimate, also depends on the rice type. Sometimes the rice is "thirsty" so more water. Love the vids Chef more power.
Thank you!
Hah, his "use the right amount, not the white amount" always sticks with me :P I'm white, yet I do use a proper amount of shrimp paste in my Southeast Asian cooking. I love it! I even got used to the smell, and now whenever I smell it, I just think of the awesome flavour it imparts to a dish.
I love how you translate your knowledge and experience through your commentaries! Keep it this way!
Thank you very much!
From the expression on your face 😂😂 looks like we are in for a treat. Cant wait ❤
🤣
Great video, James, don't understand how you can keep such a straight face.. 🤣🤣🤣
its not easy! haha
@@ChefJamesMakinson I was rolling on the floor.. 🤣🤣🤣🤣🤣
@@DrFrankLondon haha 🤣
I just can't wait when James has half a million subcribers and he has to make egg fried rice - uncle Roger will roast him! 😂
should I add chili jam? 😂
I'm sympathetic to adding red bell pepper.
Not because it's authentic but because the crunch, color, and sweetness really is a good addition in my opinion.
Should not call it "authentic" though if that's not a commonly used ingredient.
There are many spices and herbs here in México, and I can get most of the ingredients for green curry, I've never made it, but I've seen many videos of authentic thai green curry and cilantro root is one of those ingredients they don't sell here, but fortunately my mom has some plantpots with cilantro. Great review as always, James!
I'm sure you can! Its been years since I was last in Mexico, I think it was Nogales. I would love to visit again one day. I really miss good Mexican food!
Great job Chef. No only comedy gold, but some kitchen knowledge. Love your work.
Chef James never fails to deliver such good content🎉.
Thank you!!
After moving last year, the movers hid my rice cooker in a box that it took me over a year to find. Since I eat rice nearly every day and for most meals, not having a rice cooker was absolutely unacceptable. (Yes, I know how to make it on the stove, but I was trying to learn this new stove and I have a bird who was not thrilled with the new place and didn't always stay out of the kitchen like she was/is supposed to. So a rice cooker is a much better option.) I chose to splurge and buy a Zojirushi rice cooker to replace my missing one. I honestly love that thing. I love the little songs it plays when I start it or when it finishes. I love that I can set it to have my rice ready for breakfast or whatever time I want. I love that I can use it to automatically cook just about any type of rice I can get my hands on, and I can even use it to steam-bake things. My bird gets rice most days too, and she knows the start and finish songs, so she gets very excited when she hears that a cooking cycle is done. (And I also totally agree that the innuendo and dirty jokes have gotten very old. If the only source of humour someone has is innuendo and dirty jokes, then they aren't funny. They are just unimaginative and juvenile. I can't deal with watching Uncle Roger on his own because I'm over the behavior. But, other people like it, so they can have it.)
That's a good tip on mortar and pestle from Uncle Roger. You shouldn't grind the stuff inside if there's too many big chunks, you should pound them to break the big parts to make grinding easier.
Great video, James! Thanks for all the little tips and insights you manage to put in there. Also 14:20 that is a flamethrower
Thank you!
I'm pretty sure it's The Boring company's "flame thrower".
@@Scruffy72correct. But uses propane, not jelly'd gasoline. Use it to flame meats on the grill or start your charcoal.
@@Scruffy72 That is indeed what that is. I have seen that used as a lighter for grills, but I wouldn't use it in an indoor kitchen, the flame can be a bit more powerful than necessary. Charring can be done in a safer way with smaller torches.
I wish I had the energy to make it. It looks good and I think my dad would enjoy it as he was stationed in Thailand in 73 for a year. He just can't handle heat anymore.
I keep my rice cooker in my dining room because there's no room in the kitchen. Coincidentally it's also the same exact rice cooker. There's no reason to use finger method with the cooker, it shows you how much to add.
Roger is too polite at times, great channel and the vids are always entertaining, thanks
your are welcome!
The color is similar to military drab green. I painted a Bristol Beaufighter model yesterday and RAF Green looked more or less like this. The Curry done by Pailin I liked much, much better. I must try to make it, you and Uncle Roger review curry so often that it started to follow me and whisper "make me, make me, I taste good".
😉
I think Nick accidentally brought a few assumptions from Western cooking with him: In French (and by extension a lot of other European) cooking, breaking a sauce is one of the worst things you can do, which is why he thought breaking the coconut milk was a bad thing. I think he was also trying for layering flavors by adding the basil at multiple points in the recipe (although, it's worth noting that Pailin also mentioned you could add some basil to the paste to make it greener without adding more chillis). The biggest mistakes were not enough shrimp paste and using bell pepper instead of spur chillis or red bird chillis and adding them too early; I think the basil oil, while unnecessary of he'd done everything else right, fixed his earlier mistakes with the coconut cream and adding the basil too early.
The rest of his missteps were largely down to what's available in Boston. I also live in the northeastern US, and it's practically impossible to get fresh kaffir leaves, but not hard to find dried in Asian grocery stores, and like Uncle Roger mentioned, it's impossible to find coriander root, so the stems are the next best thing.
I've never tried making Nick's green curry at home, and I don't think I'm likely to. Pailin's it's easier and more authentic. I'd probably enjoy Nick's if someone else made it, but it doesn't seem worthwhile to do it myself.
you have some good points!
A bit more about the finger in the rice method. You stick your finger inside the rice till you hit the bottom of the pot, mark the top of the rice with your other finger (like your thumb). And for the water level, you touch the tip of your finger on the top of the rice, and fill water till it reaches the mark you made. Water level doesnt always have to be exactly on the notch of your fingers.
Great videos! So happy to find your channel!
At the top of the rice not the bottom of the pot. Thank you!!
I just found you on a chilly Sunday afternoon in Columbus, Ohio! I love your style and vibe. I consider myself an awesome at home cook and enjoy learning many new things and ideas watching your channel. Thank you!
Awesome! Thank you!
Great reaction as usual! I do love how you add a concise explanation for us simple curious people.
Also, English is not my first language, though I can undestand you and Uncle Roger almost without problem. The thing is that, while watching your videos, my family would hear me mumbling something like "¿Qué rayos es el galangal? Y el Thai Basil debe ser algo raro de encontrar... * I search in Google and find that it's the albahaca * Oh, lo demás lo entiendo, ¿¡PERO QUÉ ES UN KAFFIR LIME LEAVES!? " Hahahahaha, if I ever work out how to make Green curry, I'll let you know for sure. Saludos desde Lima. :D
hahaha Gracias! I try to keep things easy to understand but I will explain a bit more next time!
Basil es albahaca, Thai Basil es una variedad de albahaca (tailandesa), pero tiene un sabor algo diferente al de la albahaca común.
@@Scruffed ¡muchas gracias! Ahora toca conseguirla en el mercado. La fe es lo más lindo de la vida jajaja.
@@lucilebelle No sé cuan fácil será en Perú (en Bolivia es casi imposible), pero si no encuentras, simplemente añade 1/3 extra de albahaca común a la cantidad de albahaca tailandesa que diga la receta (la tailandesa tiene un sabor un poco más fuerte y menos dulce que la común). Si no encuentras galangal, lo puedes reemplazar con jengibre.
@@Scruffed ¡Excelente! Genial tu recomendación, voy a seguirla. 🤩
So happy to see that your subscriber count gets higher every video. very aweseome content that you make! very enjoyable
Thank you so much!
That squirt gun behind Nick is actually a flamethrower from the Bore company.
that cant be cheap!
9:01 Well, there's a video I've watched many many times. I learned to make thai green curry from her video. It was a pit of a struggle to get all the ingredients, found something online, like the shrimp paste. Found only dried kaffir lime leaves from stores. After a long search for coriander seeds without any luck, I cut the corners with getting pre-made green curry paste and finally I could make the dish. It was a learning process still, maybe third time was when I was satisfied with the curry. It has become one of our favourite dish to have. I have a good sized cast iron pestle and mortar, found it from flea market almost 20 years ago, cost only 4€!
You know, I've been cooking since my Mom started teaching me as a small child 40+ years ago. Now I don't know what's going on in their kitchens, but in all these years I've never looked at the food and utensils and thought "man, those are looking hot." Simmer down, gentlemen. 😂
😂
That knife looks like it's made from damascus steel so it has patterns based on how different type of steel was stacked and folded during the forging process.
Hey Chef James. Just wanted to say I'm so happy to see you getting sponsorships and more views. I hope you continue to grow dude. If you need any free consultation on your site lmk. All the best.
I appreciate that! Thank you!
I make a Thai green curry i just use mae ploy pastes though because it's just as nice as putting all the time amd effort into making your own paste. I also admit i put mange-tout in because it tasted nice, would definitely not get uncle title
Growing up in an Asian home, I don't think Nick got that paste from pounding the ingredients the way he did. He would have gotten chunky bits by stirring like that. I did he probably threw it into a food processor then put it back into the mortar.
Hahahahaha!
Thank you for you review ... 13:40 I'm glad I wasn't the only one who thought the video was indeed too "dirty" as someone's ramen broth ...
the water gun like thing behind nick is actually his flamethrower and he plays around with it a lot
Nick did pretty well. If he used Thai red pepper chilli instead it would have been better.
As I mentioned in your green curry reaction before, there are 2 main different ways of making Thai green curry. One way is to put coconut milk and curry paste first and allow the oil to separate. Another way is to put curry paste in with water (or stock) first and after you almost finish the curry, put in coconut CREAM. For the second method, it's actually a desired outcome for oil not to separate.
Uncle Roger was wrong in focusing too much on oil separation as the other way of cooking Thai curry is as authentic.
Chef James, if you would like to try cooking Thai Green curry, I suggest you try both methods to see which one you like better. You can use Pailin's as your reference for the first method and Mark Wiens' mother-in-law's recipe as a reference for the second method.
😉
If you're wondering that behind nick was a water gun it's a flamethrower
really????
Yeah he usually use it for some videos
dude just commented the same thing but u beat me to it😂😂
I just found your channel. I love the contrast between your calm Zen like observations and Uncle Roger's excitability. Plus I am learning how to improve my own technique.
Awesome, thank you!
A little advice for using the Mortar and Pestle: When working with wet ingidients, especially Garlic, add a pinch of salt. It makes it so the ingridients don't slide all over the place.
Let's be honest here, Uncle Roger going at Nick making the same joke every time is kind of ironic 😅.
Great video as always!
Glad you enjoyed it! haha 😂
Fuyoh!
I really like your videos, there's always nice tips and explanations on the process, its not just a reaction.
Also, I agree on the dirty part. Uncle Rogers always throws some and its ok but when its a Nick's videos the volume of jokes start to get uncomfortable.
it can get to be to much
I am loving your channel! Thank you James! Next stop 200K subs!
Thank you!! :)
i especially like, that nick shows the entire process, for example braking down the chicken. It might be boring if you know how it works, but then theres me who litterally just follows recipes and has basically no idea. To me it's very interesting and entertaining
3 mins to go! The suspense is killing me lmao. 😂 I need some chef makinson makin some new vids. #seewhatididthere
😂
Lol Chef Makin' Some! That's funny. Hope you don't mind, Chef James.
Looking forward to seeing your reaction of this!!! 🎉🎉🎉
I'm glad!!
@@ChefJamesMakinson 😉😉
14:22 Thats not a water gun, that's a flamethrower
I’m glad I caught the premiere, and glad you reviewed it!! As I said in the chat I don’t mind the jokes he uses, but he over does it; while at least with uncle roger he knows how to make it not feel old. I could hear his jokes on repeat for a while before I get sick of it, while nick I’d be bored; and annoyed by the 3rd video. Also I agree can we get a less adult jokes/dirty jokes for one episode, or none at all!? Like don’t get me wrong, I don’t mind it as I can be funny or have a little giggle; but sometimes it’s not needed. This is especially true if I’m considering making your food, as I just want the ingredients; and the general know how of how you make it. I don’t care about the measurements, unless I need them because I use my feeling/cooking knowledge (prior knowledge, and actually research; until a few chefs/tv chefs) or intuition to make it the right way; and not mess it up like Oliver has done.
yeah I know what you mean, but he is playing a character I try to keep things clean on UA-cam
@@ChefJamesMakinson that’s one of the many reasons I like your channel, because you just react or make the dish with your own pov/knowledge; and it’s straight to the point.
@@u140550 ahh thank you!!
There is a reason Nick didn’t win the competition he was in. He starts focusing on small things and loses the overall picture of what the dish should be
Behind him is the literal opposite of a water gun. It is a fire gun. A flamethrower. Important distinction. 😋
The knife is 'damascus style' forging, more properly known as pattern welding. You bind together chunks of metal with different properties, heat them up and bash them together into a single billet. Once forged into a blade or whatever, the surface has a multicoloured pattern.
Chef James was right that red spur chili made good garnish to Thai green curry. Most Thais do this too.
And, to replace red spur chili with red bell pepper should be non-issue as it is "garnish". They look very similar after cut.
3:00 I'm from Minnesota, this heavy jacket (or even thick vest) and shorts is a very common thing in middling cold weather. It's 35 degrees today in my town and a guy was actually driving a motorcycle.
4:26 same about space, my kitchen is a basic garden floor plan and I have no food in my drawers and cabinets (I have an external pantry by my dining room table for dried goods) because I have so many cooking utensils, appliances, ect.. it’s a little embarrassing..
Top videos James I love you're videos and enjoy them a lot thanks my man from Ireland keep the smiles and knowledge flowing
Thank you!
I agree that Pailin makes a beautiful one & that recipe would be my go to.
I will try this one but change a few things to make it authentic. have to get my mortar & pestle for pounding 😂😂
Thanks chef James,good laugh watching these reaction weejios 😂😂
love the content and amazing insight keep up the great work brotha!!
Thank you so much!
Great video as usual. I also watched through your ad read which was a bit lengthy as I understand this is what supports your channel. But I watch a lot of other YTbers and normally their ad reads are as concise as possible. Not sure what your deal is with your sponsor but a shorter ad read keeps your viewers more engaged. Anyways, keep up the good work. Hope you get your merch soon.
some companies make you read for 90 seconds or more
@@ChefJamesMakinson Yup, I assumed it was the deal you had with your sponsor. Maybe if you get a larger subscriber base, you could negotiate a shorter ad read. Am sure they also realize that there's a fast-forward button so the shorter the ad read the better they get their message across. Anyways, good Luck!
A dynamic duo that work very well together: Merci.
Hi there Chef James.
You mentioned that workingbwirh Filipino Chefs have taught you the finger method to estimating the rice to water ratio. But have they taught you the traditional way to fix it when the rice had too much or too little water?
From what my grandparents taught me, we add a cup of water in the pot then put the lid on. Then we sprinkle salt on top of the closed lid and we sing a certain song, when the song finishes, the rice is cooked. Idk how but its worked a few times now.
yes they said to put some salt on the lid
@ChefJamesMakinson idk how it works but its weird magic XD
I love that you are loosing up James.
What I love most is learning from you and Uncle Roger.
I also use Squid brand fish sauce. It makes everything taste so good.
you should see me when I drink, I'm very funny
From Nick's video, his chef's knife is a pattern-welded billet steel damascus-pattern knife with acid etching. The weird pattern is from the acid burning in the pattern of one of the steels. The guy who did it has a place called I think Jonas Knives or Jonas Blade or something. It seems incredibly well made. The process at retail would be a $250 or so knife.
good to know!
Recently, I saw your videos now I'm addicted... 💖🤞🏻 keep it up bro... 🤜🏻
Thank you so much!! 😀
tbh, it can be really hard to get hold of some of the ingredients so sometimes you are better of buying a Mae Ploy brand paste, they are really good.
You should review some of Life Of Boris's recipes! He's kind of like a Slavic version of Uncle Rodger except he actually makes the food instead of reviews
Chef James. I really hope you get to meet Uncle Roger one day and collaborate with him. That would be quite an entertaining video. Keep doing what you're doing. You're such a refreshing change from what I normally see on UA-cam and I've been a long-time fan of yours.
thank you so much! I hope so too!
The gun hanging on Nick's wall is a Flamethrower, a literal Flamethrower gun!!
that cant be cheap!
Our beloved neighboring country loves Thai food. In the other way around, we love their food as well. I personally love Nasi dagang while Malaysia love our Tom-Yum.
The thing on the wall looked like a Boring company promotional "flamethrower", from a few years ago.
I am now enjoying more of your video reacting to Uncle Roger's reacting to other's chef 😁😁
Jamie Olive Oil smelling the lemon grass saying it smells gorgeous while his face says he's about to puke, priceless 😂
I think that's just his face 🤪
😂
I believe Uncle Roger has his rice cooker as a set piece for his weejios. As an aside, your mortar and pestle wouldn't look bad on that divider between your kitchen and dining room : ^)
maybe but I don't have much space
Another great video. Thank you James!
Glad you enjoyed it
I am more than happy to use Ayam brand green curry paste as I only cook for one at home and I don't have a mortar and pestle on my live aboard bat. Great taste Thai style.
14:19 it's a flamethrower, saw him using it to put a crust on steaks
really?? its not a water gun??
I think I would like to see, not only you recreating a cooking video you have critiqued, but adding in the steps that you think would make the dish better
😉
The knife he used is called demascus. Its a patterned layered steel.
14:22 the gun behind Nyck is a flamethrower 🔥🔥🔫😂
🤣
Always enjoy the reactions to uncle Roger! Lol if you had your own restaurant near me, I'd definitely go!
Maybe one day!
@@ChefJamesMakinson hell yeah! i have faith in you. you're a pro! branch out to sacramento, but hurry because i'm hungry!! hahaha
14:10 I think that's one of those gourmet torches
Love watcing your Uncle Rodger reactions 😂 No 1 fan from Namibia Africa❤
I appreciate that!
Shorts in the Winter is such a Boston Bro Vibe
Another great video chef. Looking forward to the next.
Thanks 👍
the thing on the wall you noticed at 14:20 is possible a flamethrower