I've subbed very recently and have been binge watching your videos, I'm loving the Uncle Rodger ones 😂 and those things you're on about from the fish shop are called 'scraps'
@@YuiYuria Ehhh... Don't be so hard on him please :) I watched many of his videos years ago and i loved that he was trying to teach teens how to cook. And this was really something wonderful. Anyways, I have a small question. That's something i learned at my home, very similar to "crackling", something a bit like "roux". At my home we use a milled dry roll - breadcrumbs. And we put it on the pan with some butter to brown it. Then we pour it over boiled vegetables (califlour, green beans or that yellow veriety, kohlrabi etc). Do you use similar thing? And something to think about... Degustibus non est disputandum, beuty is in the eye of beholder. When i try to make some national dishes for the first time, i always try to follow the original recipe, but later i will sometimes add things like spices to fit my family taste. Or mine. So as much as i find uncle Roger's comments funny, i also find chef James practical experience useful. And then i will do things in my kitchen just as i like them :)
Maybe that's Jamie's secret desire. He wanted to be a comedian secretly, but circumstances made him take up cooking, so he's found a way to input comedy in his own way with cooking.
So true about Jamie not acknowledging Uncle Roger. Look at how cool Uncle Gordon and Auntie Hersha came across after dealing with Uncle Roger. People absolutely loved it.
Been thinking about this too, no matter what he actually thinks people are going to assume he’s being petty and can’t laugh at himself (or handle some valid criticism lol). Then again, maybe Jamie’s target audience have never heard of Uncle Roger anyway...
It would have been nice, but he has no responsibility to respond to any random UA-camr. I don't think he should be criticised for not taking part in other people's chosen narratives.
@@noneofyourbeeswax01 That's true. But, I don't think he ever accepted the errors he does in his dishes or atleast do some proper research about asian cuisine before doing a video about it. I mean ramen is a world wide popular recipe. Doing some errors or adding some twists is somewhat acceptable. But, totally butchering it is what makes it ridiculous. There are ton of videos about how to cook a proper ramen in youtube. Following it properly itself can help a person to cook a decent ramen with some minor errors. But, completely butchering it feels like a complete disrespect to ramen culture.
@@sivaneshbalan898 All very valid points, but I still stand by my stance - I believe freedom of speech also entails the freedom not to speak if that's what someone chooses. It would have been nice to see some engagement, but that's his choice.
I find Jamie entertaining, however, I think his taste buds are off. To me, it seems that he really enjoys bland flavor. I get cutting down on salt, in the US we have taken sweet and salty to extremes, but sheesh, he seems to take all the flavor enhancement out of his dishes.
@Eleanor Bartle I think you took it out of context a bit too much . This guy didn't make fun of British food but of Jamie . And i too agree with the fact that Jamie having years of experience has such little knowledge on something as famous as Ramen . Just look at how he straight up boiled the pork and burnt the chicken wings and dumped miso directly in with the meat to make the broth and look how Jamie used soba noodles instead of ramen , he could've used packed ramen instead of going all out the way and as Chef James said Jamie didn't even clear the dirt floating on top of the broth bcz that shit is nasty and ruins the flavour when left in it 😑 even though he may have been trying to put his own twist in it but a dish like ramen doesn't need any twist whatsoever it's good as it is when made traditionally . I genuinely get furious at how Jamie just butchers good recipes
@I like Anime exactly. Soba is generally harder to get than Ramen noodles. So weird he would randomly use soba for this, when just instant Ramen noodles would be good enough.
Another thing about the miso is that you shouldn't boil them. Boiling miso just kills their flavor. When making miso soup you're supposed to thin out the miso in cold water, then put that miso water into your soup, turn off the heat right before boiling and you're done. While I don't know the exact step of making miso ramen, I'm pretty sure those miso Jamie thrown in wouldn't survive the hours of simmering.
Nigel said in a podcast with Jay Raynor that, when he emailed his fried rice reaction to Jamie Oliver's team, the reply he received was "reactions were mixed from the team". Nigel read that as the British way of calling someone a C U Next Tuesday.
Nigel is a foreign born resident in the UK...They can provide the most honest and accurate subtext for British doublespeak.... Look up "A British Person Says/An American Hears Meme". It's so spot on. There are many versions. That was a resounding, "Shots Fired!" For sure.
You and Uncle Roger compliment each other. Him being so harsh in his reaction and you being so tactful. You have a knack for saying the right thing at the right time.
I love how harsh Uncle Roger is to people who cook these cuisines. A French person would have hysterics if Jamie did what he did to Ramen or any of these other beloved dishes from the Asian region of the world. Jamie shows extreme disrespect to this culture - and to other Asian cultures - with his nonsense ingredients. I think the Italians would declare war if Jamie did to their dishes what he routinely does to the Asian dishes. Jamie's pasta carbonera was on point. He got the right ingredients. He took the time to explain why that cheese needed to be present. Why can't he be as respectful when it comes to Japanese ramen or Indian Butter chicken? Isn't it odd? The more I see of Jamie's abominations, the more insulted I feel on behalf of the people of say, Japan. This is like making a pasta carbonera with velveeta cheese. In fact, I want to see somebody do that and then, wait for the comments. I think it would be funny to see an Uncle Roger series where he plays "Jamie Oliver" and does to European beloved dishes what Jamie does to the beloved dishes of other countries. .
Well long time I did not watch Roger. Unbearable with his voice. He is more an actor to me than a cook. I k ow a lot of channel about Asian cooking and they are precise and professional.
@@jenniferhunter4074 As a French person, I can confirm that if Jamie did the same he did to ramen to dishes like Bœuf Bourguignon, Steak au poivre, Blanquette de veau, Quiche Lorraine, Tartiflette, Ratatouille, Choucroute, Coq au Vin, Bouillabaisse, Ratatouille, Soupe à l’oignon, Tarte Tatin or Cassoulet (and much more…), french people would have struck all over the UK against Jamie Oliver, and that would have led to the 2nd French Revolution, making the UK part of the New French Empire. Don’t mess with the French.
@@khaelamensha3624 yeah "uncle Roger" is just a fictional character he played, hence he's just mimic ansian accent to make his character funny 😆 and he's not exactly a cook neither, he's just an asian who has decent knowledge about asian cuisine so he's kinda focus on asian dishes only. he's more of a comedian tho so we can't really learn much from uncle roger 😂
I appreciate Uncle Roger explaining what should and should not be used in these dishes. But, I really appreciate Chef James explaining WHY things are or should be done in a specific manner. It helps me improve my culinary "expertise" 🤪
@@firejr767 I actually think Uncle Roger is doing this all in a joking manner :) no need to roast an experienced chef for real :) I love uncle roger but I also love Jamie Oliver. I’m rather following the standpoint: don’t be a hanger-on but look at thinks I’m many ways :)
@@29duygu24Eh to each their own, Jamie Oliver is kinda crap at cooking imo. His recipes are boring and bland and filled with errors in prep. But this is just my opinion.
I just want to say you're probably one of my favorite youtubers. I love how much detail you go into and actually explain why you agree or disagree with something. You really enhance the videos you share with us and I appreciate it so much
@@ChefJamesMakinson Found your channel just today and I love it! These reactions to reactions I thought silly, but you really add value to Uncle Rogers funny and condescending humor with real info. Somehow I think I learn more from these playful videos than actually just watching pro cooking.
I'm glad you also recognise that Jamie is potentially missing out on great publicity because he is radio silent on Uncle Roger's Roasts. If he actually sent something back, the internet would lose their minds and might pay attention to him again lol perhaps he's just not interested in petty internet drama but it'd be great for merch haha
I love your reactions to Uncle Roger. I like Uncle Roger because he is very funny but you are giving this videos an additional layer of useful and very interesting information. The added context and your calm demeanor make the videos even more entertaining.
I'm surprised no one have mentioned that after boiling a egg, you should put it in the cold water to cool off, because it can cook while still being hot and turn into a hard-boiled egg instead of soft-boiled.
I know, right??!! Just basic mistakes and what up with packet rice as the main ingredient for friend rice!!?? He lost me at the get go… I get convenience… but you’re a professional chef making an instruction video!!!!
I'll never get over some of Jaime's choices in this one. Like Uncle Roger said, he was so close, but everything was just off enough to mess it up. Boiled instead of seasoned and braised pork, soba instead of ramen noodles (and soba has a very distinct flavor; soba with toppings is good, but it tastes nothing like ramen), miso at the beginning, the "fiery" kimchi... There are some hints that he's heard of ramen shortcuts in there but didn't understand them somehow. You can use just about any meat instead of chashu pork, though that is one of the best traditional toppings, but the way he did it is definitely not traditional, and boiling is about the worst way to cook meat. Sesame oil is a decent aroma oil if you're not going to make one yourself, but it has to go in at plating, not in the stock where the aroma will all boil off. You can just add some miso instead of making miso tare (or some other tare) at home, but you do that at the end; after four hours of simmering, the miso may as well have been just a pinch of salt. Spinach is a pretty popular nontraditional topping, but you don't just wad it up into a ball and stick it in the bowl. You don't _have_ to marinate soy sauce eggs more than a couple of hours if you don't have time to give them a proper day-or-two soak, so he got that basically right. Kimchi is popular in ramyeon (basically Korean ramen), but it's not considered a particularly spicy addition. I'm a bit baffled by the low-salt soy sauce, as that's literally just watered-down soy sauce; traditional recipes for soy marinated eggs actually include water sometimes, so why not just save money and add your own water; it's not like it's less convenient for a sauce or marinade. And soba noodles are good, but they're absolutely _not_ ramen! Oh, and the only salt he added the entire time was the soy sauce and miso. Considering that ramen is usually quite salty, he should at least have said something about making a healthy version. (Side note: soba noodles are generally made from a mix of buckwheat and other flour. Depending on whether that other flour is rice flour or wheat flour, it may not be gluten-free.)
Everyone makes mistakes but sometimes with Jamie he doesn't put enough thought into things and its okay but when you have an international following you need to double check things.
Jamie is the worst kind of health food nut who takes it so far he makes people eat unhealthy just to spite him. He’s not gonna say it’s the healthy version because in his mind then viewers would know about and go looking for the unhealthy version.
The replacement of ramen with soba is probably out of his desire to replace things with "healthy" alternatives. It's chronic when he's replacing the title ingredient in a dish though. If you want more fiber, then just add another vegetable...not the wrong noodle.
I think with something like ramen, it's always a good idea to try different things with the cheaper versions. Start with some instant ramen, and work on chashu, try different combinations of ingredients, or even try adding other flavorings (I've done lime juice in ramen, and it's delicious). That way you have things a bit more figured out before you sink 4+ hours on homemade broth and whatnot, and you have less chances of ending up with something bland or anemic looking after all that work.
I just found your channel, and I'm actually really sad I didn't find it sooner. Your voice is the single most soothing thing I've ever heard and you explain everything really well and very patiently. Instant subscriber:)
If you’ve eaten chashu ramen at least once in your life or have seen its picture on a menu, you’d know Jamie’s version is what Gordon Ramsay would call “RAW!”
If anyone is looking for an ACTUAL Ramen recipe: Way of Ramen has a whole bunch. I've personally tried the Keizo one and can say that it is absolutely delicious. I did change the toppings a little, though.
locally here, we call those sides of fried bits "crispies" or "crumblies" and they are delicious and it was genius for the companies to start selling them as a side instead of just giving them out or tossing them out. I actually remember being young and asking if we could get some, and the manager had to be called because they were confused, but they scooped up about a 1/2 cup and gave them to us - free of charge. It would be a few years, I think, before it became wide spread and sold as a side.
I love watching your reactions to Uncle Roger. I’ve seen the video before, but I always miss your commentary. You balance each other out really well. ❤
When you go to a fish and chip shop, the leftover bits of batter are called “scraps”. They’re always completely free! A cheap meal is chips with curry sauce or mushy peas, and scraps on top!
I think there are some fish and chip shops in London charge for "scraps", are local fish and chip shop it is free and I have always called it "crackling".
Chef James is too kind. I'm not sure you can even call it ramen. Might as well throw some basil on a random broth and call it Pho or add Chili Jam and convert it to Laksa.
I am pretty offended with that Pho comment because as a ordinary Viet person with no cooking experiences whatsoever except some super simple dishes, I can say this with confidence I've never seen any kind of Pho which could have a remotely similar texture, visual or I guess the taste too base on how the end result look like...(but I guess it look good enough..)😂
You can tell this man has lived in multiple countries his accent is so unique. It’s cool catching the specific influences on certain words and phrases he uses in his regular speaking voice
When i was a kid in Wales we called those little fried bits of batter "Scrumps" lol. Jamie did a whole season of cooking in the truck. Was pretty good actually.
I haven't tried a Jamie Oliver recipe yet which hasn't tasted bland. The guy avoids flavour like the plague! 😂 but this was much more entertaining with Uncle Roger's commentary. ❤
The base of any Japanese stock has to be Dashi ( made from boiling water with dry konbu seaweed, and dry bonito and dry salted small fishes). Also for the miso base, you don’t want to boil the miso base, since it will kill off the good bacteria that usually found in miso base. Usually you just boil water along with dried konbu seaweed and dry Bonito flakes, then you fish out the seaweed and flakes. You take the broth off the heat, then you put the miso base in and stir it into the broth.
Ramen line cooks here in Japan often put miso paste in a ladle, then dip the ladle into the broth to let a little in, then stir the miso into the broth, letting a little more broth in occasionally. I just got back from Hokkaido where I had the best ramen I ever tasted. Mmmm
As someone who enjoys different variants of Japanese noodles on a regular basis, Soba and Ramen included, this really breaks my heart watching Jamie and his mentality of being able to use any noodles you want to. Not to mention the unseasoned pork, no Tare used but Kimchi is used instead That being said though, I loved that you used Way of Ramen's footage as the bench mark to your culinary explanations because afaik, he is one of the best UA-camrs to look up to if you want to make proper ramen
@@ChefJamesMakinson I've watched several videos both on telly and the tube as well as reactions on those videos of Jamie cooking Asian and the general impression is that Jamie seems to consider everything east of Italy to be a single food culture. It's pretty much comparable with someone from China making bangers and spaghetti and that's just messed up.
Agreed Violin01. Considering the whole term "Ramen" is based on the noodle type. If he was going to use Soba, he could have said he was making an alternative version of Soba. But of course Ramen gets the views and clicks so why not call it Ramen. That's like me making a UA-cam video and putting "Uncle Roger" on the title though it has nothing to do with him because that gets the clicks.
I laughed when Jamie said his pork belly was fall off the bone tender when it has no bones. I have a feeling from watching Jamie's video that his ramen would not have much flavor he seemed to add very little miso, soy sauce, or any other seasoning including salt. He also seemed to skip adding any real aromatics to the broth except a tiny bit of ginger and miso. I could be wrong it might be great he just never showed the steps of adding everything actually needed to make a soup or Raman flavorful.
What!? What is wrong with boiled pork? One of our main dishes is boiled pork. You only need to boil it just right then cut it into slices and serve with fish sauce and rice Honestly, it could work if the "ramen" is way saltier than here
I guess James Oliver tries to make his own versions of traditional dishes, which is ok, but he does not mention, as many others, a kind of disclaimer to avoid conflicts with "traditionality", like in your last video of the pizza without oven and without yeast. And his great ability to do wrong things, its a perfect "caldo de cultivo" to roast him LOL Still, too much video production to do something in a weird way in James Oliver videos (unless it is his budget, hehehe) Again, good re-reaction video! Saludos!
But at this point it's another dish entirely, you can't even call it Ramen anymore. Its soba noodle soup with kimchi and plain pork belly. Strange combination
Could you imagine if you said you are making spaghetti, but you end up cooking Macaroni instead and still called your macaroni as spaghetti and pretending all pasta is just the same. That's what japanese would feel when you claim your soba dish is a ramen dish.
Nah even you try modified you shouldnt change the main ingredience Most of james asian dish was bad and wrong His Indonesian food doesnt lookslike and taste as indonesia food
It's always so interesting to see your reactions. As someone who should be kept as far away from a stove as humanly possible, I'm always curious what the proper way of doing things is.
Great reactions. Really can’t have ramen w soba. Really love your analysis. Hope we can see Rachel’s take on peanut fried rice at some point. Your reactions add so much to the video.
First, I love your content! Just 2 comments. When you boil miso, it loses its fragrancy and flavor, that's why for doing miso based soups, we put miso at the end. Most soba noodles are not gluten free because they have some wheat flour in it, so be sure you are buying 100% buckwheat if you can't handle gluten.
That recipe seems like some sort of odd pan-asian mish-mash of soups/stews. And I did not recognize the char siu as char siu until Jamie said what it (supposedly) was. It's like ordering a rack of barbecue ribs and getting a pale white slab that someone chucked into a pot of water for an hour or two.
Thank you for this reaction video chef Makinson, every video seems like a cool class with indepth commentary on wat to do and what not to do, again thank you! 🙂
😅 ah boy...I actually think the pork belly is a more eregregious sin than the soba noodles. Aside from just what a let down it is compared to the traditionally roasted or braised version, it really looked like he didn't get it right anyways.
its worse because at least the soba can taste good if used as a subistitute for ramen noodles. that pork though... god that looks insultingly bland and tasteless...
I think something many westerners don't understand is that a lot of east asian soups are named for the type of noodle in there. Miso Ramen is Miso soup with Ramen Noodles. Tonkotsu Ramen is Tonkotsu broth with Ramen Noodles and so on. The same goes for Soba or Udon and even Pho. When a "westerner" hears Ramen, they think of the Broth and the toppings. Not the noodle in it, because that's how soups and noodles work for us. If we Make a Carbonara, it doesn't really matter what kind of noodle we use because it's the carbonara sauce itself that's key, but think of it this way: Someone tells you they are making Spaghetti Carbonara and then use Fussili or Farfalle. Did they make Spaghetti Carbonara? No. They made Fusili/Farfalle Carbonara. Still deliscious, but not what they said they'd make.
Cooking outside, especially in a professional setting, is so much nicer. Not to mention it can drive sales. The same restaurant that had bison steaks had an outdoor grill next to a tiki bar. I started cooking burgers out on that grill when we had the reduced weekend menu. Sales immediately spiked because people could see and smell the food.
@@ChefJamesMakinson The tiki bar I worked at twice (once as a waiter and once as a cook) used to be packed. When I was a waiter there, it was basically the spot to be. But 15 years later, when I worked there as a cook, it was a ghost town. A lot of the issues came down to management and maintenance. Owners had unrealistic expectations (wanted a Michelin Star restaurant but refused to pay Michelin Star wages, hire Michelin Star staff, or even invest in basic maintenance/kitchen remodel/kitchen equipment replacement). The kitchen manager played favorites and was generally a health risk (refused to let the staff cut new steaks and told us to serve rancid ones). Supposedly, it was finally sold for several million dollars, but the main reason it did was the increased value of the land, and not the actual restaurant and 2 bars.
@11:35 ish - On soft boiling eggs - I prefer the technique where you bring the water to a boil before adding the eggs into the water. This makes it much more consistent, the water is exactly (to a high enough degree of precision, at least) 212F/100C, this means that if you time it accurately, you can get the exact same amount of 'cook' on the egg today as you would a year from now, even if you use a different stove, a different size pan and different amount of water, in another part of the world, with a tap that runs hotter or colder - it's all eliminated because the egg is just surrounded by boiling water for ~6-7 minutes every time. *I use exactly 6 minutes 10 seconds, but I also use slightly larger eggs, and from the fridge instead of room temp - I think this also helps with consistency since 'room temp' changes throughout the year but my fridge is always the same - though I think this isn't as big of a deal, someone using room temp would just need to dial in a different amount of time to use, but once they do they can reproduce their results very accurately. Edit: the point being that if you start the timer when the water boils, but the egg is in before it boils, this is still time affecting the cook and it's a bit random based on how fast you bring the water to a boil on that particular day/setup. And if you start the timer when the egg goes in but the water isn't boiling it's the same problem - the rate it's cooking while the timer runs is variable from day-to-day. Having the water always be the exact same temp for the entire time the egg is in the water removes all this inconsistency.
When I was growing up in Dagenham in the '70s our local Chippy (Pesci Bros., Reede Rd), used to give us kids those little bits of broken batter free. "Scraps" they were called. My friends and I would put together our coppers, or our earnings from "Penny-for-the-Guy", and spend them in the Chippy. A pie, a wally (pickled gherkin), and scraps... Food of the Gods, in those days! 😃
I've enjoyed several of your Uncle Roger reaction videos and several more of our own cooking. You've helped me learn more about preparing good food. I appreciate your work. Thank you.
2nd video of yours i'm watching. you're fantastic. i normally hate these reaction videos but you really add to them in a non threatening way that subtly corrects things. love it!
its always fun watching others react to uncle roger. and its always lovely that even chef agrees to what uncle roger criticizes. Just goes to show uncle roger did his research and homework, it makes you appreciate it more when you learn that chefs actually agree with him, or explains more in depth as to why he said chicken thigh, why things need to be done this way or that way, or in certain order. These explanation and educational information gives insight that uncle roger is not messing around. Also Its just fun to learn the science behind cooking.
Really nice video! Your voice is really relaxing and this reminds me a little of a podcast. Also those professional but still understandable comments are amazing. Keep this quality up! 👍
Jamie should watch the Japanese movie "Tampopo", a tale of the search for the perfect ramen, while savouring other delicacies along the way. A wonderful and funny food movie.
Greetings! I just found your channel. I've watched a couple now, but came back to this one to comment. I did enjoy your reviews of other cooks' videos very much, and appreciated that you could offer some tips from a pro's perspective, but also take the perspective that cooking for the home doesn't have to be "authentic" necessarily, but that you should cook to your own taste. I'll be watching a few more of these, you can be sure.
After watching second video of yours commenting Uncle Rogers, I honestly learned a lot coming from a pro chef - not just James agreeing or disagreeing, I also noticed how James put his shoes on regular crowd’s standpoint and acknowledging what a regular house kitchen may or may not have (or even wherever ingredients may be available). James, you earned a subscription from me!
Those little batter bits left from the fryer in the Fish and Chip shop are called scraps. I’ve lived in the South West of the UK all my life, and only discovered them when I went on holiday to Yorkshire though!
Loved the video and your insight as always. 17:21 I wholeheartedly agree with you on that. As a fellow chef, I would definitely make some sort of disclaimer, warning or some notice basically though saying "this is my personal version/not traditional". At least then people can't knock you for purposely being different (nothing wrong with that at all). When making any sort of media content, I learned in school it's always important to see it from the consumers' perspective as well. That way there's as much transparency and as little confusion as possible.
I agree but in this case, it's not about being personal, creative, or non-traditional. Ramen is the name of the noodle, and if you are not using ramen noodles, it's not ramen at all, no matter how creative you are!
1) in England they are known as pork scratchings and differ to the crispier US versions as they have both hard and soft parts to them 2) the fish shop bits were called "scraps" .. chips with scraps. As a kid in the 70s, scraps were free. you just asked for them and they would happily throw a huge amount on to clear space for more. There was a brief time when some chippies didn't give them out as they were seen as unsanitary, but that was down south in the London area. Scraps are always available in good chippies and trust me, you get enough to fill you up.
Long John Silvers used to sell what they called "crumbs" which were the tiny bits of fried batter that fell off the fish and chicken. My mom used to go in and order a small basket full for $1.
I'm watching(and privately reacting) to a video of someone reacting to a video of someone reacting to a video of someone cooking. It's like YT inception ❤😂
I am not a chef or a gourmand. What I am is a working woman who greatly enjoys shortcuts in the kitchen, but that ugly, flaccid hunk of pork - EW. I'm gone from home 13 hours a day and as tired as I am at night, I'd still take a few minutes to sear meat in a pan to give it extra flavor. I'd eat Jamie's chili jam fried rice before I ate his faux ramen.
When I was in college and broke, the local Long John Silver's used to sell us boxes of those leftover, fried "bits" for a dime. We'd douse them in vinegar and eat them with ketchup. Still crave them when I'm hungover...
the comment you made about burnt chicken.... you don't need to cook chicken before making broth to my understanding... PLease tell me if there is a benefit to cooking chicken before making broth with it.... but this is wrong to me D:
I general cook eggs for 6 minute 20 seconds, but I know elevation can change the heat that water boils at. Is this man in the mountains or something? :o
Kimchi is amazing in ramen. The shop I worked in was owned by a Korean family and we used kimchi for ramen all the time... it's a great topping for ramen!
@4:50 - They are just called "Scraps" and while some places sell them, others offer them free, such as a topping for one's chips and gravy ;) Incidentally, @4:45 Prok cracking is sold as "pork scratchings" and can be found bagged up like crips in convenience stores.
The little bits that were sold separately were known as "scraps", at least in Bolton, many years ago. The place was too depressing, so I left and went 5500 miles away to California. "Can I have a fish and chips and some scraps please?" was the norm when hungry on the way home from a few beers...
Personal or not, its kinda tiring that old school chefs are living of their fame from the days there was no social media. Just because tv and media decided that you are a top chef doesnt mean you have some authority to call a dish something. Like ppl actually go to the grocery and spend money buying ingredients thinking they are doing the right thing. So ye, ppl can actually verify bs today.
I'm starting to think that whenever Jamie sees a keyword in a recipe title that is an ingredient, he will go out of his way to not use that ingredient.
I love how the Soba reveal comes in like a baseball bat. Like who the hell OKAYED that idea?!? Despite these videos being hilarious, I also love the deep insight into the why’s and how’s
Thank you! We need to sign a petition and have them do a collab! :) if you're serious about getting into chefing be sure to research it beforehand and I made a video on some tips before becoming a chef as well.
James the left over batter was (and is) called "scraps". Used to love going to my local chippy for a portion of chips & scraps! Or better yet a curry battered chip butty! Loving these videos bud, and would love to see you and Uncle Roger to a collaboration of some sort
The small pieces of slothed of batter was called Batter Bits, very rare for them to be sold inland and in cities. You can get them still in some chip shops, primarily nearer fishing towns. The chips of pig skins are called Pork Scratchings.
Man I' sure Jamie is a really nice guy. Dude's gotta start putting some effort into these recipes though if he's going to be putting them on the internet. Imagine people who don't know better actually serving this to people. :/
Oh, so that's how this things are called in English, "cracklings". I tried to explain a while ago to my not-Tatar friend how we do that with small pieces of goose or duck skin, use the fat to cook something and eat the remaining fried and crispy pieces of skin with salt. Most of us are Muslims and don't eat pork, so we use fatty bird meat instead. My grandfather always gave me a bowl of duck cracklings when he fried potatoes and liver, one of the best and tastiest memories from my childhood for sure
@@ChefJamesMakinson Np, the amount of details you go into its amazing. it has helped me countless times when i go to make my own foods. pls pls pls keep up the good work and keep doing what your doing.
Where I’m located, cracklings is leftovers from when you render the lard. It’s not the skin, but bits of meat that fried while rendering. Delightful little bits of sin. Good thing we only butcher once a year.
I'm originaly from S.Korea, and I had many experiences to join both KR and JP food cultures. After I moved to US, still I enjoy KR food mostly, and also love to eat JP food even it took an hour to drive to the restaurant. I feel like I am a weirdo, and very bad MF to say like this. But I really think we have to respect the original food culture to make sure that people who already know what the foods are from or made don't feel upset about it. It is understandable if you have to change ingredients because of hard to get it or something, but it is very different to change recipies with excuses or not. For example, most Italians are hate to crack spagetti noodle in half. I know that some Italian even hates Chicago style pizza because they are very different from original pizza. Ramen is very hard to talk about. Because mostly in S.Korea, people eat intant ramen (more you can say as ramyun) almost every single time, but In Japan, Ramen is one of the hardest to discuss because there are so many masters of ramen, and they all have different flavor and styles. Just like sushi; if you cook sushi, it could be very disrepectful to Japanese people. As Korean, I could pretty surly say you can cook kimchi whatever you want. We fried kimchi, bake kimchi, boil kimchi, and many other ways to cook kimchi. However, I can't feel happy that Jamie Oliver use soba noodle into Ramen. Soba noodle is not just for Japanese food. Korea also have recipies that use soba noodle, and I'm pretty sure that some Chinese recipies use soba noodle for makes other recipies. If Jamie Oliver say he is gonna make some original recipies that likes ramen style, I think most people could understand whatever it taste good or not. However, if he say he is gonna make ramen, he should make ramen, not messing up everything to whatever he want to put in. Of course I am just a person who can cook, and likes food. I don't have license to do professional cook, not a cheif, and not having restaurant or something. But still I feel this is very disrespectful to people who are from that food culture.
Getting out of the kitchen was also nice, because in every kitchen I worked in, it always got up to like 40-45 degrees Celsius. Getting out of the sweat trap to cook outside for caterings and such was always a welcome break from the heat.
I used to work in a deli and I fried a lot of chicken. I snacked sooooo much on all those "crispy bits" that fell off. So unhealthy, but so delicious...
Don't forget to Subscribe! and can we get to a 1M views?! :) ua-cam.com/video/yrOGL3E7PaE/v-deo.html
HAIIYYAAAA
I've subbed very recently and have been binge watching your videos, I'm loving the Uncle Rodger ones 😂 and those things you're on about from the fish shop are called 'scraps'
jamie is a home cook
I would rather eat anything you make than even think of eating something made by Jaimie Oliveoil.
@@YuiYuria Ehhh... Don't be so hard on him please :) I watched many of his videos years ago and i loved that he was trying to teach teens how to cook. And this was really something wonderful.
Anyways, I have a small question. That's something i learned at my home, very similar to "crackling", something a bit like "roux". At my home we use a milled dry roll - breadcrumbs. And we put it on the pan with some butter to brown it. Then we pour it over boiled vegetables (califlour, green beans or that yellow veriety, kohlrabi etc). Do you use similar thing?
And something to think about... Degustibus non est disputandum, beuty is in the eye of beholder.
When i try to make some national dishes for the first time, i always try to follow the original recipe, but later i will sometimes add things like spices to fit my family taste. Or mine. So as much as i find uncle Roger's comments funny, i also find chef James practical experience useful. And then i will do things in my kitchen just as i like them :)
Butter chicken with no butter, Prawn curry with no curry and now Ramen with no ramen noodles. Jamie is comedy gold.
Don't forget the lasagna with like 4 total pieces of lasagna noodles lmao
Maybe that's Jamie's secret desire. He wanted to be a comedian secretly, but circumstances made him take up cooking, so he's found a way to input comedy in his own way with cooking.
@@coruscant100 Honestly, if it were true, it would be a lot more respectable than "bro forgot to make his chili green".
Like koolaid with no sugar
So true about Jamie not acknowledging Uncle Roger. Look at how cool Uncle Gordon and Auntie Hersha came across after dealing with Uncle Roger. People absolutely loved it.
Been thinking about this too, no matter what he actually thinks people are going to assume he’s being petty and can’t laugh at himself (or handle some valid criticism lol). Then again, maybe Jamie’s target audience have never heard of Uncle Roger anyway...
It would have been nice, but he has no responsibility to respond to any random UA-camr. I don't think he should be criticised for not taking part in other people's chosen narratives.
@@noneofyourbeeswax01 That's true. But, I don't think he ever accepted the errors he does in his dishes or atleast do some proper research about asian cuisine before doing a video about it. I mean ramen is a world wide popular recipe. Doing some errors or adding some twists is somewhat acceptable. But, totally butchering it is what makes it ridiculous. There are ton of videos about how to cook a proper ramen in youtube. Following it properly itself can help a person to cook a decent ramen with some minor errors. But, completely butchering it feels like a complete disrespect to ramen culture.
@@sivaneshbalan898 All very valid points, but I still stand by my stance - I believe freedom of speech also entails the freedom not to speak if that's what someone chooses. It would have been nice to see some engagement, but that's his choice.
@@noneofyourbeeswax01 Yeah true
It’s crazy to me that as someone with decades of cooking experience, Jamie didn’t flinch at his own boiled and flavorless pork
that's show business!
I find Jamie entertaining, however, I think his taste buds are off. To me, it seems that he really enjoys bland flavor. I get cutting down on salt, in the US we have taken sweet and salty to extremes, but sheesh, he seems to take all the flavor enhancement out of his dishes.
@Eleanor Bartle I think you took it out of context a bit too much . This guy didn't make fun of British food but of Jamie . And i too agree with the fact that Jamie having years of experience has such little knowledge on something as famous as Ramen . Just look at how he straight up boiled the pork and burnt the chicken wings and dumped miso directly in with the meat to make the broth and look how Jamie used soba noodles instead of ramen , he could've used packed ramen instead of going all out the way and as Chef James said Jamie didn't even clear the dirt floating on top of the broth bcz that shit is nasty and ruins the flavour when left in it 😑
even though he may have been trying to put his own twist in it but a dish like ramen doesn't need any twist whatsoever it's good as it is when made traditionally . I genuinely get furious at how Jamie just butchers good recipes
@Eleanor Bartle Gordon Ramsey is one of your national treasures. With that said: wth is spotted dick? Seriously...phrasing.
@I like Anime exactly. Soba is generally harder to get than Ramen noodles. So weird he would randomly use soba for this, when just instant Ramen noodles would be good enough.
Another thing about the miso is that you shouldn't boil them. Boiling miso just kills their flavor. When making miso soup you're supposed to thin out the miso in cold water, then put that miso water into your soup, turn off the heat right before boiling and you're done. While I don't know the exact step of making miso ramen, I'm pretty sure those miso Jamie thrown in wouldn't survive the hours of simmering.
Yeah
He killed the miso
Interesting, but that means you're still heating the miso soup up to 90c degrees.
Nigel said in a podcast with Jay Raynor that, when he emailed his fried rice reaction to Jamie Oliver's team, the reply he received was "reactions were mixed from the team".
Nigel read that as the British way of calling someone a C U Next Tuesday.
Lmfao
Really?! I never head that. just the fact that they had mixed reactions means that some of them thought it must be funny. haha
Nigel is a foreign born resident in the UK...They can provide the most honest and accurate subtext for British doublespeak....
Look up "A British Person Says/An American Hears Meme". It's so spot on. There are many versions.
That was a resounding, "Shots Fired!" For sure.
You and Uncle Roger compliment each other. Him being so harsh in his reaction and you being so tactful. You have a knack for saying the right thing at the right time.
Thank you!
I love how harsh Uncle Roger is to people who cook these cuisines. A French person would have hysterics if Jamie did what he did to Ramen or any of these other beloved dishes from the Asian region of the world. Jamie shows extreme disrespect to this culture - and to other Asian cultures - with his nonsense ingredients. I think the Italians would declare war if Jamie did to their dishes what he routinely does to the Asian dishes. Jamie's pasta carbonera was on point. He got the right ingredients. He took the time to explain why that cheese needed to be present. Why can't he be as respectful when it comes to Japanese ramen or Indian Butter chicken? Isn't it odd?
The more I see of Jamie's abominations, the more insulted I feel on behalf of the people of say, Japan. This is like making a pasta carbonera with velveeta cheese. In fact, I want to see somebody do that and then, wait for the comments. I think it would be funny to see an Uncle Roger series where he plays "Jamie Oliver" and does to European beloved dishes what Jamie does to the beloved dishes of other countries.
.
Well long time I did not watch Roger. Unbearable with his voice. He is more an actor to me than a cook. I k ow a lot of channel about Asian cooking and they are precise and professional.
@@jenniferhunter4074 As a French person, I can confirm that if Jamie did the same he did to ramen to dishes like Bœuf Bourguignon, Steak au poivre, Blanquette de veau, Quiche Lorraine, Tartiflette, Ratatouille, Choucroute, Coq au Vin, Bouillabaisse, Ratatouille, Soupe à l’oignon, Tarte Tatin or Cassoulet (and much more…), french people would have struck all over the UK against Jamie Oliver, and that would have led to the 2nd French Revolution, making the UK part of the New French Empire. Don’t mess with the French.
@@khaelamensha3624 yeah "uncle Roger" is just a fictional character he played, hence he's just mimic ansian accent to make his character funny 😆 and he's not exactly a cook neither, he's just an asian who has decent knowledge about asian cuisine so he's kinda focus on asian dishes only. he's more of a comedian tho so we can't really learn much from uncle roger 😂
I appreciate Uncle Roger explaining what should and should not be used in these dishes. But, I really appreciate Chef James explaining WHY things are or should be done in a specific manner. It helps me improve my culinary "expertise" 🤪
Thank you! I try! :)
Don't worry, your "expertise" is about a million times more than Jamie Oliver's
@@firejr767 I actually think Uncle Roger is doing this all in a joking manner :) no need to roast an experienced chef for real :) I love uncle roger but I also love Jamie Oliver. I’m rather following the standpoint: don’t be a hanger-on but look at thinks I’m many ways :)
I certainly makes me feel more enlightened. Dare I say, more cultured?
@@29duygu24Eh to each their own, Jamie Oliver is kinda crap at cooking imo. His recipes are boring and bland and filled with errors in prep. But this is just my opinion.
It feels like you enjoy reacting to Uncle Roger reacting & roasting Jamie cooking asian dishes more than just directly reacting to Jamie.😂😂
That's because he can be the bad cop! haha 😂
@@ChefJamesMakinson I get you.😁
Uncle Roger says what we're thinking. You say what we our mother's taught us. Both are cathartic and necessary.
That's what make his videos enjoyable.
to be fair one of the most popular forms of comedy is roasting. humans love laughing at others pain. its just a fact.
I just want to say you're probably one of my favorite youtubers. I love how much detail you go into and actually explain why you agree or disagree with something. You really enhance the videos you share with us and I appreciate it so much
Really?! That means so much for me, thank you!! :)
@@ChefJamesMakinson Of course! You survived me pruning my subscriptions from nearly 500 to 20 haha
@@JakeB2OO2 WOW! haha Thank you for sparing me!
yep, spot on mate.
@@ChefJamesMakinson Found your channel just today and I love it! These reactions to reactions I thought silly, but you really add value to Uncle Rogers funny and condescending humor with real info. Somehow I think I learn more from these playful videos than actually just watching pro cooking.
when chef James laughs it is either a good joke or a horribly wrong step
Haha 😂
Yes!!
I'm glad you also recognise that Jamie is potentially missing out on great publicity because he is radio silent on Uncle Roger's Roasts. If he actually sent something back, the internet would lose their minds and might pay attention to him again lol perhaps he's just not interested in petty internet drama but it'd be great for merch haha
Very true, it would be the best publicity because he could challenge Uncle Roger to make fried rice. now imagine how many would pay to see that!
@@ChefJamesMakinson I'm almost certain Uncle Roger did indeed make Fried Rice, kinda like his 4M Sub special when he made Ramen
maybe he don't need the publication? Oliver had the right to reply or not isnt?
@@bchpls24 key words are “potentially missing out”. Nothing to do with rights.
I love your reactions to Uncle Roger.
I like Uncle Roger because he is very funny but you are giving this videos an additional layer of useful and very interesting information.
The added context and your calm demeanor make the videos even more entertaining.
Glad you like them!
May that "ramen" rest in pieces 🙏
haha 🤣
🤣🤣🤣
It needs to be ramen for it to Rest In Peace, let alone pieces lol 😂❤
I'm surprised no one have mentioned that after boiling a egg, you should put it in the cold water to cool off, because it can cook while still being hot and turn into a hard-boiled egg instead of soft-boiled.
Maybe that's why he stuck the eggs in for less time…
I don't get how a TV chef can mess up so badly so consistently.
people cant respond with TV like they can with YT
@@ChefJamesMakinson That's a good point.
Because he's *not" a cook, he's a failed actor, comedian and showman fraudster and trickster.
I know, right??!! Just basic mistakes and what up with packet rice as the main ingredient for friend rice!!?? He lost me at the get go… I get convenience… but you’re a professional chef making an instruction video!!!!
I'll never get over some of Jaime's choices in this one. Like Uncle Roger said, he was so close, but everything was just off enough to mess it up. Boiled instead of seasoned and braised pork, soba instead of ramen noodles (and soba has a very distinct flavor; soba with toppings is good, but it tastes nothing like ramen), miso at the beginning, the "fiery" kimchi...
There are some hints that he's heard of ramen shortcuts in there but didn't understand them somehow. You can use just about any meat instead of chashu pork, though that is one of the best traditional toppings, but the way he did it is definitely not traditional, and boiling is about the worst way to cook meat. Sesame oil is a decent aroma oil if you're not going to make one yourself, but it has to go in at plating, not in the stock where the aroma will all boil off. You can just add some miso instead of making miso tare (or some other tare) at home, but you do that at the end; after four hours of simmering, the miso may as well have been just a pinch of salt. Spinach is a pretty popular nontraditional topping, but you don't just wad it up into a ball and stick it in the bowl. You don't _have_ to marinate soy sauce eggs more than a couple of hours if you don't have time to give them a proper day-or-two soak, so he got that basically right. Kimchi is popular in ramyeon (basically Korean ramen), but it's not considered a particularly spicy addition. I'm a bit baffled by the low-salt soy sauce, as that's literally just watered-down soy sauce; traditional recipes for soy marinated eggs actually include water sometimes, so why not just save money and add your own water; it's not like it's less convenient for a sauce or marinade. And soba noodles are good, but they're absolutely _not_ ramen!
Oh, and the only salt he added the entire time was the soy sauce and miso. Considering that ramen is usually quite salty, he should at least have said something about making a healthy version.
(Side note: soba noodles are generally made from a mix of buckwheat and other flour. Depending on whether that other flour is rice flour or wheat flour, it may not be gluten-free.)
Everyone makes mistakes but sometimes with Jamie he doesn't put enough thought into things and its okay but when you have an international following you need to double check things.
Jamie is the worst kind of health food nut who takes it so far he makes people eat unhealthy just to spite him. He’s not gonna say it’s the healthy version because in his mind then viewers would know about and go looking for the unhealthy version.
JO is a *DISGRACE* for any genuinely self-respecting *trained* cook. His "ethnic" food (except for potatoes) looks disgusting.
As Marco once said, "Jamie is a one pot wonder."
😂
The replacement of ramen with soba is probably out of his desire to replace things with "healthy" alternatives. It's chronic when he's replacing the title ingredient in a dish though. If you want more fiber, then just add another vegetable...not the wrong noodle.
I agree, it was probably for that reason.
I think with something like ramen, it's always a good idea to try different things with the cheaper versions. Start with some instant ramen, and work on chashu, try different combinations of ingredients, or even try adding other flavorings (I've done lime juice in ramen, and it's delicious). That way you have things a bit more figured out before you sink 4+ hours on homemade broth and whatnot, and you have less chances of ending up with something bland or anemic looking after all that work.
I just found your channel, and I'm actually really sad I didn't find it sooner. Your voice is the single most soothing thing I've ever heard and you explain everything really well and very patiently. Instant subscriber:)
Thank you so much!
I like these reaction videos. Your extra comments on proper cooking techniques or different items you can use in place of others is really helpful
I'm glad to hear that!
If you’ve eaten chashu ramen at least once in your life or have seen its picture on a menu, you’d know Jamie’s version is what Gordon Ramsay would call “RAW!”
If anyone is looking for an ACTUAL Ramen recipe: Way of Ramen has a whole bunch. I've personally tried the Keizo one and can say that it is absolutely delicious.
I did change the toppings a little, though.
I fully agree! #WayofRamen does an outstanding job! :)
Changing toppings to your taste is the essence of cooking at home. :P
Jason Farmer also has a great vid making amazing ramen with every ingredient bought from Walmart.
locally here, we call those sides of fried bits "crispies" or "crumblies" and they are delicious and it was genius for the companies to start selling them as a side instead of just giving them out or tossing them out.
I actually remember being young and asking if we could get some, and the manager had to be called because they were confused, but they scooped up about a 1/2 cup and gave them to us - free of charge. It would be a few years, I think, before it became wide spread and sold as a side.
I love watching your reactions to Uncle Roger. I’ve seen the video before, but I always miss your commentary. You balance each other out really well. ❤
Thank you so much! :)
When you go to a fish and chip shop, the leftover bits of batter are called “scraps”. They’re always completely free! A cheap meal is chips with curry sauce or mushy peas, and scraps on top!
I think there are some fish and chip shops in London charge for "scraps", are local fish and chip shop it is free and I have always called it "crackling".
@@JayScaggs London is not the UK.
Chef James is too kind. I'm not sure you can even call it ramen. Might as well throw some basil on a random broth and call it Pho or add Chili Jam and convert it to Laksa.
Doesn't really matter. Once I saw him licking his fingers and back handling the food I was done
I am pretty offended with that Pho comment because as a ordinary Viet person with no cooking experiences whatsoever except some super simple dishes, I can say this with confidence I've never seen any kind of Pho which could have a remotely similar texture, visual or I guess the taste too base on how the end result look like...(but I guess it look good enough..)😂
And asians are too kind. We just laughed at these failed asian recipes.
@@lyemma5499 Well, that's the whole point. Doing something like that *would* be offensive, _and_ on par with what Jamie did in the video.
You can tell this man has lived in multiple countries his accent is so unique. It’s cool catching the specific influences on certain words and phrases he uses in his regular speaking voice
When i was a kid in Wales we called those little fried bits of batter "Scrumps" lol. Jamie did a whole season of cooking in the truck. Was pretty good actually.
Thank you!
some places call them "scraps"
@LightDeath89 usually free aswell if u ask
This sounds so good 😊
I haven't tried a Jamie Oliver recipe yet which hasn't tasted bland. The guy avoids flavour like the plague! 😂 but this was much more entertaining with Uncle Roger's commentary. ❤
The base of any Japanese stock has to be Dashi ( made from boiling water with dry konbu seaweed, and dry bonito and dry salted small fishes). Also for the miso base, you don’t want to boil the miso base, since it will kill off the good bacteria that usually found in miso base. Usually you just boil water along with dried konbu seaweed and dry Bonito flakes, then you fish out the seaweed and flakes. You take the broth off the heat, then you put the miso base in and stir it into the broth.
Ramen line cooks here in Japan often put miso paste in a ladle, then dip the ladle into the broth to let a little in, then stir the miso into the broth, letting a little more broth in occasionally. I just got back from Hokkaido where I had the best ramen I ever tasted. Mmmm
Just discovered the channel and this duo works so well together. The educational comments are fantastic and very helpful.
Thank you James! My middle name is also Martin. :)
As someone who enjoys different variants of Japanese noodles on a regular basis, Soba and Ramen included, this really breaks my heart watching Jamie and his mentality of being able to use any noodles you want to.
Not to mention the unseasoned pork, no Tare used but Kimchi is used instead
That being said though, I loved that you used Way of Ramen's footage as the bench mark to your culinary explanations because afaik, he is one of the best UA-camrs to look up to if you want to make proper ramen
like I said, he mixed everything in this recipe, there are other recipes that are much easier to follow for beginners.
@@ChefJamesMakinson I've watched several videos both on telly and the tube as well as reactions on those videos of Jamie cooking Asian and the general impression is that Jamie seems to consider everything east of Italy to be a single food culture. It's pretty much comparable with someone from China making bangers and spaghetti and that's just messed up.
Agreed Violin01. Considering the whole term "Ramen" is based on the noodle type. If he was going to use Soba, he could have said he was making an alternative version of Soba. But of course Ramen gets the views and clicks so why not call it Ramen. That's like me making a UA-cam video and putting "Uncle Roger" on the title though it has nothing to do with him because that gets the clicks.
You’ve got such a soothing presence. Love listening to you. And I like your sweater!!!
Thank you!
I laughed when Jamie said his pork belly was fall off the bone tender when it has no bones. I have a feeling from watching Jamie's video that his ramen would not have much flavor he seemed to add very little miso, soy sauce, or any other seasoning including salt. He also seemed to skip adding any real aromatics to the broth except a tiny bit of ginger and miso. I could be wrong it might be great he just never showed the steps of adding everything actually needed to make a soup or Raman flavorful.
it's boiled pork 🤢
It's no news. Jamie Oliver is allergic to excessive flavours. Especially when it comes to the East side of the globe.
He should open a "Jamie's Ramen" Restaurant ! 😂
Honestly I don't think its gonna have any good flavour, just feel like a bland noodle....
What!? What is wrong with boiled pork?
One of our main dishes is boiled pork.
You only need to boil it just right then cut it into slices and serve with fish sauce and rice
Honestly, it could work if the "ramen" is way saltier than here
I’m so glad I found this chef, he’s amazing, straight to the point, also it’s awesome seeing him coming to his own❤️
Great reaction video as always!
I felt your pain at 16.01, that really hurts.
Thank you!
I love how you're so respectful without just saying it's wrong
Thank you!
I guess James Oliver tries to make his own versions of traditional dishes, which is ok, but he does not mention, as many others, a kind of disclaimer to avoid conflicts with "traditionality", like in your last video of the pizza without oven and without yeast. And his great ability to do wrong things, its a perfect "caldo de cultivo" to roast him LOL
Still, too much video production to do something in a weird way in James Oliver videos (unless it is his budget, hehehe)
Again, good re-reaction video!
Saludos!
I agree! Thank you!!
But at this point it's another dish entirely, you can't even call it Ramen anymore. Its soba noodle soup with kimchi and plain pork belly. Strange combination
Could you imagine if you said you are making spaghetti, but you end up cooking Macaroni instead and still called your macaroni as spaghetti and pretending all pasta is just the same. That's what japanese would feel when you claim your soba dish is a ramen dish.
Nah even you try modified you shouldnt change the main ingredience
Most of james asian dish was bad and wrong
His Indonesian food doesnt lookslike and taste as indonesia food
It's always so interesting to see your reactions. As someone who should be kept as far away from a stove as humanly possible, I'm always curious what the proper way of doing things is.
Great reactions. Really can’t have ramen w soba. Really love your analysis. Hope we can see Rachel’s take on peanut fried rice at some point.
Your reactions add so much to the video.
ahhh! I forgot about her, I will have to put that on the list!
First, I love your content! Just 2 comments. When you boil miso, it loses its fragrancy and flavor, that's why for doing miso based soups, we put miso at the end.
Most soba noodles are not gluten free because they have some wheat flour in it, so be sure you are buying 100% buckwheat if you can't handle gluten.
Good to know! Thank you! :)
That recipe seems like some sort of odd pan-asian mish-mash of soups/stews. And I did not recognize the char siu as char siu until Jamie said what it (supposedly) was. It's like ordering a rack of barbecue ribs and getting a pale white slab that someone chucked into a pot of water for an hour or two.
Thank you for this reaction video chef Makinson, every video seems like a cool class with indepth commentary on wat to do and what not to do, again thank you! 🙂
Glad you enjoyed it! :)
😅 ah boy...I actually think the pork belly is a more eregregious sin than the soba noodles. Aside from just what a let down it is compared to the traditionally roasted or braised version, it really looked like he didn't get it right anyways.
For me it's worse. It's just boiled pork! 🤮
its worse because at least the soba can taste good if used as a subistitute for ramen noodles. that pork though... god that looks insultingly bland and tasteless...
@@marcosdheleno I swear lmao he didn't even boil it enough.
I think something many westerners don't understand is that a lot of east asian soups are named for the type of noodle in there. Miso Ramen is Miso soup with Ramen Noodles. Tonkotsu Ramen is Tonkotsu broth with Ramen Noodles and so on. The same goes for Soba or Udon and even Pho. When a "westerner" hears Ramen, they think of the Broth and the toppings. Not the noodle in it, because that's how soups and noodles work for us.
If we Make a Carbonara, it doesn't really matter what kind of noodle we use because it's the carbonara sauce itself that's key, but think of it this way: Someone tells you they are making Spaghetti Carbonara and then use Fussili or Farfalle. Did they make Spaghetti Carbonara? No. They made Fusili/Farfalle Carbonara. Still deliscious, but not what they said they'd make.
Cooking outside, especially in a professional setting, is so much nicer. Not to mention it can drive sales. The same restaurant that had bison steaks had an outdoor grill next to a tiki bar. I started cooking burgers out on that grill when we had the reduced weekend menu. Sales immediately spiked because people could see and smell the food.
yes it can! the Chiringuitos or beach bars are always packed!
@@ChefJamesMakinson The tiki bar I worked at twice (once as a waiter and once as a cook) used to be packed. When I was a waiter there, it was basically the spot to be. But 15 years later, when I worked there as a cook, it was a ghost town. A lot of the issues came down to management and maintenance. Owners had unrealistic expectations (wanted a Michelin Star restaurant but refused to pay Michelin Star wages, hire Michelin Star staff, or even invest in basic maintenance/kitchen remodel/kitchen equipment replacement). The kitchen manager played favorites and was generally a health risk (refused to let the staff cut new steaks and told us to serve rancid ones). Supposedly, it was finally sold for several million dollars, but the main reason it did was the increased value of the land, and not the actual restaurant and 2 bars.
I can't believe that you are still reading new comments on a video from 6 months ago, 1387 comments read on this video alone. Huge respect.
haha I try but it is a lot of work!
As an Asian, this “Oliver” guy is my worst fear💀
😂😂
@11:35 ish - On soft boiling eggs - I prefer the technique where you bring the water to a boil before adding the eggs into the water. This makes it much more consistent, the water is exactly (to a high enough degree of precision, at least) 212F/100C, this means that if you time it accurately, you can get the exact same amount of 'cook' on the egg today as you would a year from now, even if you use a different stove, a different size pan and different amount of water, in another part of the world, with a tap that runs hotter or colder - it's all eliminated because the egg is just surrounded by boiling water for ~6-7 minutes every time.
*I use exactly 6 minutes 10 seconds, but I also use slightly larger eggs, and from the fridge instead of room temp - I think this also helps with consistency since 'room temp' changes throughout the year but my fridge is always the same - though I think this isn't as big of a deal, someone using room temp would just need to dial in a different amount of time to use, but once they do they can reproduce their results very accurately.
Edit: the point being that if you start the timer when the water boils, but the egg is in before it boils, this is still time affecting the cook and it's a bit random based on how fast you bring the water to a boil on that particular day/setup. And if you start the timer when the egg goes in but the water isn't boiling it's the same problem - the rate it's cooking while the timer runs is variable from day-to-day. Having the water always be the exact same temp for the entire time the egg is in the water removes all this inconsistency.
Chef, you're making my day with that kind of films. Also thx to our beloved Uncle Roger. Have a good day everybody!
Thank you! I hope you have a great rest of the week!
When I was growing up in Dagenham in the '70s our local Chippy (Pesci Bros., Reede Rd), used to give us kids those little bits of broken batter free. "Scraps" they were called. My friends and I would put together our coppers, or our earnings from "Penny-for-the-Guy", and spend them in the Chippy. A pie, a wally (pickled gherkin), and scraps... Food of the Gods, in those days! 😃
I've enjoyed several of your Uncle Roger reaction videos and several more of our own cooking. You've helped me learn more about preparing good food. I appreciate your work. Thank you.
2nd video of yours i'm watching. you're fantastic. i normally hate these reaction videos but you really add to them in a non threatening way that subtly corrects things. love it!
Thank you!
I think the little bits of batter at the chip shop are called scraps, in some places anyway. Enjoy your videos 👍🏼
Thanks for the info!
They are indeed, always get them when I go to the chippy.
That's what we call them in the North. Also they are normally free in most shops. So good on top of chips and curry sauce.
its always fun watching others react to uncle roger.
and its always lovely that even chef agrees to what uncle roger criticizes. Just goes to show uncle roger did his research and homework, it makes you appreciate it more when you learn that chefs actually agree with him, or explains more in depth as to why he said chicken thigh, why things need to be done this way or that way, or in certain order. These explanation and educational information gives insight that uncle roger is not messing around. Also Its just fun to learn the science behind cooking.
😉
ah jamie oliver... in my head, ive labeled his as "the heart is willing but reality is calling", thanks for the video chef
Really nice video! Your voice is really relaxing and this reminds me a little of a podcast. Also those professional but still understandable comments are amazing. Keep this quality up! 👍
Thank you!
Jamie should watch the Japanese movie "Tampopo", a tale of the search for the perfect ramen, while savouring other delicacies along the way. A wonderful and funny food movie.
Greetings! I just found your channel. I've watched a couple now, but came back to this one to comment. I did enjoy your reviews of other cooks' videos very much, and appreciated that you could offer some tips from a pro's perspective, but also take the perspective that cooking for the home doesn't have to be "authentic" necessarily, but that you should cook to your own taste. I'll be watching a few more of these, you can be sure.
Hi Fiona! Thank you so much! cooking at home should be for enjoyment not stress! :)
Love your reaction videos, especially the uncle Roger ones. I also like how you give tips how to do things and why, great info! Keep up the good work❤
thank you so much!
After watching second video of yours commenting Uncle Rogers, I honestly learned a lot coming from a pro chef - not just James agreeing or disagreeing, I also noticed how James put his shoes on regular crowd’s standpoint and acknowledging what a regular house kitchen may or may not have (or even wherever ingredients may be available).
James, you earned a subscription from me!
Thank you so much!
This was educational AND hilarious! Thank you James.
you're welcome!
Those little batter bits left from the fryer in the Fish and Chip shop are called scraps. I’ve lived in the South West of the UK all my life, and only discovered them when I went on holiday to Yorkshire though!
Hey, great video, in the UK (at least up north) I believe the battery crispy bits are simply called scraps
Thank you!
Loved the video and your insight as always.
17:21 I wholeheartedly agree with you on that. As a fellow chef, I would definitely make some sort of disclaimer, warning or some notice basically though saying "this is my personal version/not traditional". At least then people can't knock you for purposely being different (nothing wrong with that at all). When making any sort of media content, I learned in school it's always important to see it from the consumers' perspective as well. That way there's as much transparency and as little confusion as possible.
Thank you! I fully agree. As long as you say something like this is my version or a fusion dish, it would be better.
I agree but in this case, it's not about being personal, creative, or non-traditional. Ramen is the name of the noodle, and if you are not using ramen noodles, it's not ramen at all, no matter how creative you are!
1) in England they are known as pork scratchings and differ to the crispier US versions as they have both hard and soft parts to them
2) the fish shop bits were called "scraps" .. chips with scraps. As a kid in the 70s, scraps were free. you just asked for them and they would happily throw a huge amount on to clear space for more. There was a brief time when some chippies didn't give them out as they were seen as unsanitary, but that was down south in the London area. Scraps are always available in good chippies and trust me, you get enough to fill you up.
Thank you!
Long John Silvers used to sell what they called "crumbs" which were the tiny bits of fried batter that fell off the fish and chicken. My mom used to go in and order a small basket full for $1.
I haven't heard of Long John Silvers in a long time! haha
I'm watching(and privately reacting) to a video of someone reacting to a video of someone reacting to a video of someone cooking.
It's like YT inception ❤😂
I am not a chef or a gourmand. What I am is a working woman who greatly enjoys shortcuts in the kitchen, but that ugly, flaccid hunk of pork - EW. I'm gone from home 13 hours a day and as tired as I am at night, I'd still take a few minutes to sear meat in a pan to give it extra flavor.
I'd eat Jamie's chili jam fried rice before I ate his faux ramen.
I know what you mean, the last thing that you want to do after all day at work is cook at home! but sometimes you just can't cut corners haha
I really like your calm voice and personality and explanations, no drama etc. Very good channel
I have faith you'll grow your channel in no time. Don't feel like you have to be boxed in. I'll watch whatever you upload. 😌
Thank you! I hope you will like this Sundays post!
When I was in college and broke, the local Long John Silver's used to sell us boxes of those leftover, fried "bits" for a dime. We'd douse them in vinegar and eat them with ketchup. Still crave them when I'm hungover...
You deserve a sponsorship 👌🏻
Thank you! :) hopefully I will get one soon!
I worked in a ramen shop for 2 years, and the broth you showed in the small clip after the aromatics comment was perfect looking broth!
the comment you made about burnt chicken.... you don't need to cook chicken before making broth to my understanding... PLease tell me if there is a benefit to cooking chicken before making broth with it.... but this is wrong to me D:
I general cook eggs for 6 minute 20 seconds, but I know elevation can change the heat that water boils at. Is this man in the mountains or something? :o
Kimchi is amazing in ramen. The shop I worked in was owned by a Korean family and we used kimchi for ramen all the time... it's a great topping for ramen!
okay, that chasu is triggering.... It needs to be slow cooked with marinade.
it was hard to find a good video to compare! haha
13:22 judging by the color of that kimchi, it seems to have been rinsed in water beforehand, and Jamie Oliver call that 'fiery' lol
I'm sure it was rinsed! haha 🤣
@4:50 - They are just called "Scraps" and while some places sell them, others offer them free, such as a topping for one's chips and gravy ;) Incidentally, @4:45 Prok cracking is sold as "pork scratchings" and can be found bagged up like crips in convenience stores.
Thank you!
Even taking the package noodles from a ramen instant thing would be fine for him. 😂😂😂
The little bits that were sold separately were known as "scraps", at least in Bolton, many years ago. The place was too depressing, so I left and went 5500 miles away to California.
"Can I have a fish and chips and some scraps please?" was the norm when hungry on the way home from a few beers...
Personal or not, its kinda tiring that old school chefs are living of their fame from the days there was no social media. Just because tv and media decided that you are a top chef doesnt mean you have some authority to call a dish something. Like ppl actually go to the grocery and spend money buying ingredients thinking they are doing the right thing.
So ye, ppl can actually verify bs today.
Jamie has been at it for years, and YT has made this a bit easier to verify.
@@ChefJamesMakinson yes and thats a good thing, we need ppl like you uncle roger and vincenzo
I'm starting to think that whenever Jamie sees a keyword in a recipe title that is an ingredient, he will go out of his way to not use that ingredient.
I love how the Soba reveal comes in like a baseball bat. Like who the hell OKAYED that idea?!? Despite these videos being hilarious, I also love the deep insight into the why’s and how’s
Good question, he much have people researching things for him. So would I!
dude also used kimchi and boiled pork. i dont think anyone was in their right mind when they thought of this one.
I've never cooked a Jamie Oliver recipe, except for his technique for making Hollondaise sauce, which worked really well.
I love your content and you really inspire me to become a chef in the future, I would love to see you and uncle Rodger do a cooking video together
Thank you! We need to sign a petition and have them do a collab! :) if you're serious about getting into chefing be sure to research it beforehand and I made a video on some tips before becoming a chef as well.
In New Zealand we call them crunchies love em when I buy fish & chips
Wait. What? You haven’t reacted to this yet?!? Am I crazy? I could’ve sworn. 😂
haha not yet! I was saving it for later!
James the left over batter was (and is) called "scraps". Used to love going to my local chippy for a portion of chips & scraps! Or better yet a curry battered chip butty!
Loving these videos bud, and would love to see you and Uncle Roger to a collaboration of some sort
Thank you!
Ah yes. Pork belly "falling off the bone"
The small pieces of slothed of batter was called Batter Bits, very rare for them to be sold inland and in cities. You can get them still in some chip shops, primarily nearer fishing towns. The chips of pig skins are called Pork Scratchings.
Man I' sure Jamie is a really nice guy. Dude's gotta start putting some effort into these recipes though if he's going to be putting them on the internet. Imagine people who don't know better actually serving this to people. :/
I agree. years ago before UA-cam it was one thing but now, people can check for authenticity.
Oh, so that's how this things are called in English, "cracklings". I tried to explain a while ago to my not-Tatar friend how we do that with small pieces of goose or duck skin, use the fat to cook something and eat the remaining fried and crispy pieces of skin with salt. Most of us are Muslims and don't eat pork, so we use fatty bird meat instead. My grandfather always gave me a bowl of duck cracklings when he fried potatoes and liver, one of the best and tastiest memories from my childhood for sure
Lol #keepjamiealive love it. Love how informative James is. I mostly watch this for the info on how to do it correctly and still have a smile or 2 😊
Awesome! Thank you! :)
@@ChefJamesMakinson Np, the amount of details you go into its amazing. it has helped me countless times when i go to make my own foods. pls pls pls keep up the good work and keep doing what your doing.
@@Satans_Lullaby I will thank you!
Where I’m located, cracklings is leftovers from when you render the lard. It’s not the skin, but bits of meat that fried while rendering. Delightful little bits of sin. Good thing we only butcher once a year.
I'm originaly from S.Korea, and I had many experiences to join both KR and JP food cultures. After I moved to US, still I enjoy KR food mostly, and also love to eat JP food even it took an hour to drive to the restaurant.
I feel like I am a weirdo, and very bad MF to say like this. But I really think we have to respect the original food culture to make sure that people who already know what the foods are from or made don't feel upset about it. It is understandable if you have to change ingredients because of hard to get it or something, but it is very different to change recipies with excuses or not. For example, most Italians are hate to crack spagetti noodle in half. I know that some Italian even hates Chicago style pizza because they are very different from original pizza.
Ramen is very hard to talk about. Because mostly in S.Korea, people eat intant ramen (more you can say as ramyun) almost every single time, but In Japan, Ramen is one of the hardest to discuss because there are so many masters of ramen, and they all have different flavor and styles. Just like sushi; if you cook sushi, it could be very disrepectful to Japanese people.
As Korean, I could pretty surly say you can cook kimchi whatever you want. We fried kimchi, bake kimchi, boil kimchi, and many other ways to cook kimchi. However, I can't feel happy that Jamie Oliver use soba noodle into Ramen. Soba noodle is not just for Japanese food. Korea also have recipies that use soba noodle, and I'm pretty sure that some Chinese recipies use soba noodle for makes other recipies. If Jamie Oliver say he is gonna make some original recipies that likes ramen style, I think most people could understand whatever it taste good or not. However, if he say he is gonna make ramen, he should make ramen, not messing up everything to whatever he want to put in.
Of course I am just a person who can cook, and likes food. I don't have license to do professional cook, not a cheif, and not having restaurant or something. But still I feel this is very disrespectful to people who are from that food culture.
Food is always different at the place of origin. One thing I love about traveling! but Ramen is one of those dishes that takes time
Scraps from the chip shop are the best. Add a Lil salt and vinegar perfect
I'm hoping Uncle Roger discovers your cooking videos in the future so he could react to them. That'd definitely be interesting to see.
I need to make more
Getting out of the kitchen was also nice, because in every kitchen I worked in, it always got up to like 40-45 degrees Celsius. Getting out of the sweat trap to cook outside for caterings and such was always a welcome break from the heat.
Yeah here in the summer the hottest day in the kitchen that I have ever worked in was 60c something. I prefer outside or the walk in! haha 😂
I used to work in a deli and I fried a lot of chicken. I snacked sooooo much on all those "crispy bits" that fell off. So unhealthy, but so delicious...
yes it is! haha
In case no one answered your question of where the pier is, it is in Essex! Love this show!!!