I think I'd rather see you review the original video more than reviewing a review. On another note, your website looks pretty. I wonder what you're going to add in the future.
Congrats on your website Chef! Now that's what I'm liking to see . You've come a long way and I gotta admit that you've definitely mastered the art of the thumbnails 😂
@@ChefJamesMakinsonHey Chef. Look at this Uncle Roger react to Jamie Oliver's Indonesian Salad: m.ua-cam.com/video/pUqm8Tkyjzk/v-deo.html&pp=ygUfdW5jbGUgcm9nZXIgamFtaWUgb2xpdmVyIHNhbGFkIA%3D%3D
I love when a chef has barely any ingredients to work with, but still manages to create an amazing dish out of them. This show of skills and knowledge really impresses me. Great video as always, chef!
I'm really happy epicurious got stricter with the chefs! There was a time when they added whatever they wanted from their pantry which, in my opinion, defeated the purpose of these videos. It's much better now that they have to stick to what they've got, it forces them to get creative
@@juliacoffournic i think it started bad when the pandemic hit. At first some chef just add common ingredients that you could easily find in your pantry, but it gradually become more extravagant.
@@ChefJamesMakinson A lot of the "amateurs" and "home cooks" are also in entertainment because those are the types that show up to casting calls. I know Lorenzo has been in commercials and Emily (Ketchup Queen) did standup comedy. But they are cooking for real.
You're the ideal complement for Uncle Roger: your quiet, friendly competence is a perfect foil for his antics. Of course, I love Uncle Roger! But you and he together combine for fun, informative videos!
for real, i like uncle roger but i think james adds a perfect little bit of commentary that takes the videos just a bit beyond. nice stories, good tips, going more in depth about things uncle roger says, it keeps all the fun and adds a little information on top! :)
I love your asides where you give an insight into your own experiences, the anecdote on sauces in this video is was great - as was the delivery "the French take sauces very seriously... and so do I" Keep up the good work!
NO! Please don't show me the PB&J ramen weejio! I don't think I could watch it a second time!!! Great video! I think it's about time to do some reaction weejios on your cooking recipes :)
I absolutely love your commentary on top of Uncle Roger's, adds a lot of depth to the entire chain of reaction video while we get to extract lots of interesting tips.
Hearing James mention the kitchen as a work environment made me think how interesting it would be to hear about how a pro/commercial kitchen works in real life: roles, responsibilities, what a day looks like, how prep is different for a dish as compared to how it would be made at home, stuff like that.
Start by reading Anthony Bourdain's book Kitchen Confidential. Some great kitchen stories in there. He went from the bottom to the top of the industry.
@@ChefJamesMakinson you can tell him something about it For me Days can look like 💩 sometimes somehow easier in the way that you have all spices you need normally, equipment to make whatever you want, you don’t worry on space to storage stuff and someone else is washing dishes 😁😁😁 On preparation kinda would differ normal restaurant preps almost everyday everything and catering preps in volume not the same menu in normal days so they always prepare stuff to use on that only day but not to re-use the day or days after the event, It is though when the restaurant or the catering company is on busy season because you can be going for crazy hours a week My personal hell was doing 184 hours in two weeks timeframe, I slept for almost two days in a row after that period (working for a tennis tournament at that time)
Oh and forgot dishes tend to look better mostly because you also have different plates at the kitchen so you can choose the ones that contrast better with your dish, also great variety of fresh and dry garnishes just to the reach of your hand 😅
Chef James is one of the best examples of adding content to a react video, I have learned so much. I would love to see a student-friendly video so that I can join in!
Eggs benedict is one of my favorite things to order when I'm on vacation and getting breakfast in a decent hotel or restaurant. It's something that I am fully capable of making at home, but I do not because I would eat myself into much larger clothes. (I really do love it that much. When I was in Florida for my sister's wedding, I was there for 5 days and I had eggs benedict every single morning.) Uncle Roger may not think highly of rotisserie chickens, but when I find a store that makes a good one and has them for $5 (or thereabouts), I tend to buy 2 at a time. I can make dinner with one, but the other gets taken apart and used for lots of other dishes. Bones go into a pot to make stock, and lo... $10 just gave me enough chicken and chicken stock for usually 6-8 meals. With groceries being so horrendously expensive right now... I can't easily get a pair of raw chickens for $10. so, it makes more sense to go with the rotisserie birds.
How are you not at a half million, Chef James? Hugs from California ... hope you can find a niche with cooking videos alongside your reaction videos! You have a lot to teach us.
Definitely gotta check out some of the cooking videos you mentioned. I agree that it's nice to see Uncle Roger review a regular video and see some cool stuff done. Seeing a chef maximize how they use ingredients is very admirable/cool. Thanks for the video!
For speed you can also get a pressure pot, they cost about the same as good rice cookers and chicken stock is 10m heating, 15m under pressure and pressure release can be reduced to about 5 minutes. Especially for veggies and cooked bones it is awesome. EDIT: The right hand rule is that increase of 10 degrees Celsius doubles the speed of extraction. So simmer is twice as fast as slow cook at 85C, but half the speed of rolling boil. Japanese clay pots can go even higher again being 2-4 times faster. electric pressure cookers stop at 70kPa for safety. This corresponds to aroung 150C. This only works if you are doing an extraction - for example tea would be very bitter, because the temperature regulates what flavors you separate from the unwanted tastes. This also works for extracting toxins, for example out of raw beans can be cooked and retain texture.
@@snowcrashshaftoe Just you wait, not just stock, broth, rice and stew. But you can use them for sous vide (Careful to add always extra water since there is no pump), yogurt, fermentation, pasterization of sauces. As you grow with technical knowledge from @ChefJamesMakinson, it will become an incredible tool.
To be honest, the "hazing" part of working in the kitchen i do miss. The few places i've worked in the culinary industry, it happens, and it's always in good fun. Especially when the Head cook starts giving you nicknames, and then the other cooks start calling him by his old nickname. Makes for lots of laughter and fun times.
Indomie Mi Goreng are popular in Australia, too. But we don't have them with broth. Always dump the water. That said, since I learned to cook, I don't eat them anymore 😅 I made sous vide / cast iron crusted tomahawk steak last night 🤤
You are right, Indomie goreng is dry mix noodle, some people here did use a little water to mix the seasoning package to make it brothy but it is not common way to prepare the noodles.
Those stare at the camera moments with you elonganting the words and giving chef advices are so cool, seems like a mixture of Villain with Chef and some sassy in the mix too, i cant explain, but is really nice and i think its wath makes your videos really appeling and characteristic
As someone who doesn't really cook much myself, it's kind of crazy to me how much Esther got out of that chicken. Never ceases to amaze me what talented chefs can make out of so little!
I make rotisserie chicken broth in my Instant Pot - carcass and skin with 6 cups of water, some peppercorns and a couple of bay leaves. One hour under pressure and natural release (or even longer, if I forget). Then strain through a fine sieve and refrigerate. It comes out quite gelatinous and a nice brown. I really enjoy your reactions videos, but I'm really liking your cooking ones, too. I look forward to watching them all.
Another great video, James! Uncle Roger is really hilarious and I think you're right, even though he has a girlfriend, I think he is secretly in love with Esther. 😂 Have a great rest of your Sunday and keep up the great work, mate.
Also, Sapporo Ichiban was the best ramen noodle I ever came across. It used to be the same price as other common ramen(decades ago!) but now is 4x the price or more. The taste and texture is absolutely superior!
I'm a home cook and follow your channel along with Chef jean-Pierre, making my own stock for soups and sauces I invested in a chinois, mine has no bands as it has a stand which I find really useful as it frees up both hands. Love your channel and content Chef!!
Hazing in the kitchen. I remember when I went to chef school as an entry pupil and had never been in a real kitchen. On the school egg yolks and whites came in big plastic containers. So when I finally did get an apprenticeship, on one of my first days I was asked to go to their cellar and get some egg yolks. I went down to this splendid pantry where everything was just fresh ingredients, I looked around for a few minutes and eventually concluded I was wasting time looking for their plastic container egg yolks. Went back upstairs and asked, "Where are the egg yolks?" The chef looked at me with a bewildered look and replied "Inside the eggs" I felt a bit stupid for a moment, but was also pretty impressed by their dedication to fresh ingredients. Fast forward to me making pasta with like 50 egg yolks, and then getting asked what I'd done with the whites, I instantly got an image in my head of having this embarrassing bowl of egg shells and whites. They only asked for the yolks, and I didn't really consider they were also gonna use the egg whites for something.. Whoops. They were pretty particular about what I should do with everything I touched for the next couple of days.
$116 sounds like a lot, but I'm pretty sure that's just the up front price on the receipt. Her plan actually looks very affordable, with maybe the exception of the pork belly. There would be a LOT left over, and the stuff that would be left over will keep well for a long time.
I love the idea of saving and crisping the chicken skin and using it for texture/flavor...! I've been saving my rotisserie chicken skin - for a future project and I think this will be it! I'm wondering though would there be more flavor and nicer color in the stock if Chef Esther had roasted the chicken carcass before using it to make the broth? It would have only taken maybe an extra 30 - 40 minutes... would that have been worth doing under time constraints?
Those rotisserie chickens make the best soup. But I don't break the bones in half, makes the broth bitter. Break them apart from carcass but don't crack the actual bones, imo. And I fry the skin too, like she did. NEVER put already cooked skin in the broth.
Good video, as always. But I wanted to say that I tried my hand at making your recipe of “Gambas Al AJillo”. It came out OK, but I think I needed to use more olive oil and I didn’t have a Cayenne pepper so I used Cayenne Powder instead and it gave the sauce a “cloudy” appearance. Still tasted nice. I will try it again.
ChefJamesMakinson .. Have been watching your videos and uncle Rodger videos for a long time now ...I really look forward to when both of you can get together and share the love of cooking together.. Nev in Australia
Thanks James for uploading this video. Hope you are doing well. I just had instant noodles today. Couldn't do much and had alot of sweets. Happy Diwali 🎇 I do want to make vegetables stock at home and I saw your chef ranveer tawa pizza review. Its an easy recipe which I had tried.
Hard to blame Uncle Roger for only sounding half kidding about how much he likes Esther. She's super talented and gorgeous. Any straight man would have a crush on her.
Interestingly enough, Chef Esther is from NJ and owns Mokbar in NYC. I know she doesn't live in the EU but she is in a youtube show called Heat Eaters where she tries different spicy Korean dishes.
Last year for my birsthday I made a fondu, I grew up with onion soup fondu stock, not cheese or oil (although I’ve had both. Anyways, I put it up as an upload on my channel. This year my eldest daughter is turning 23, instead of Christmas/birthday supper she asked for fondu, so December 31 (as I work Christmas week) we’ll be having fondu, with shaved beef/pork/chicken/shrimp along with broccoli/cauliflower/tomatoes/tons of mushrooms and cheeses and bread. The next day you save the left over stock that you used for fondu and make the best soup! I love soups and stews especially in the winter climate I live it. @Chef James Makinson, with the q&A for patreon, can I send you an email with tips on the cooking I have already done, just to improve my skills, techniques?
I WOULD LOVE TO SEE Your take on Ramen Chef jAMES :) The Package elevated one and the autentic one that woudl be awesome to watch .....*Cheers from Czech Republic*
Great video as always James! Thank you What is your opinion on pressure cooked stock please, maybe you could do a video on it? :-) Lately I switched to pressure cooker and do a couple hour stock instead of 12-24 hours one instead.
About Jamie Oliver, me and my older cousin, both living together, who know how Uncle Roger burns down Jamie, saw Jamie in a Masterchef Australia advertisement advertisement, started laughing together.
Great video! There is an episode of Dish Granted on UA-cam where they made a Nigerian-inspired fried rice for Uncle Roger (to actually TASTE, not just review from a distance!) that was a fascinating and fun watch. I think you might find it interesting, Chef James!
@@ChefJamesMakinsonYay! I hope you get the chance - another fun tidbit, it cost about $500 to make, if I recall correctly. Also, have a good day and thanks for responding!
I bet Rosemary said something like "we want the meat cold before we cut it, but we have no time for that, so you have to cut a bit thicker or it will fall apart on you" (cue Uncle Roger: "Haiyaa Epicurious so cheap. I wish Aunty Esth-...") oh and I bet the pro-chefs plan both dishes
Had a great friend in Singapore, we were eating White Chicken rice. So I put the White skin away. And so he said that is the best part. And I took his meat away to my plate, straight away he asked what are you doing, I said you have the best part and I have the not so good part.😅😅
@ChefJamesMakinson ehh. They were pretty nice people. It was a two joint owner buisness and their wives always invited me to eat their food they were preparing for their family. So it balanced out. 😅
I’ve never heard of the word rotisserie chicken so much in my life lol, Here in Australia we just call it a roast chook, ask any Australian they’ll tell you
11:51 I absolutely make (and order, if I know it’s made correctly) eggs Benedict purely for the hollandaise.. lol my mom is so blissfully ignorant about cooking (she didn’t have time to learn being an RN), I said uhh eggs Benedict at Bob Evans? Yuck! They use a powder.. then I make my own for her 🤯 lol
It's funny to see Uncle Roger go on and on and on about Esther. I've yet to see a family friendly video from Uncle Roger. Both did a good job with their food.
@@ChefJamesMakinson surprising that Uncle Roger is now widely quoted by cooks. Some Asian channels call him one of the toughest food critics. I watch some Asian channels and they evaluate Jamie Oliver's Asian food and flip out. The roasting is something else and well.... Not pretty. Earlier today some folks came over as I started making mustard. They seemed to think that making mustard involves dark magic or something. The quart jars of tomato sauce has them thinking it's more complicated than rocket science.
16:29 "-but I think she really forget to use the oil from chicken skin." She actually didn't, though. I watched the original Epicurious video, then Uncle Roger's, before coming here. Uncle Roger didn't put it into his video, but she absolutely did use the oil. She just elected to use it for reheating the chicken meat, rather than including it in the aromatic oil.
So you think Rosemary Trout is an appropriate name for her profession. There is a GI doctor at my local hospital whose name is Dr. Gutman. Uncle Roger isn't too far off when it comes to Hollandaise. My mother would request eggs benedict all the time just because she liked the sauce. It's also possible that she liked it because I was the one that had to make it.
I have worked in kitchens sense i was a teen. There is only 2 things i will genuinely refuse to taste. It is Sour Cream, and i cant even smell cottage cheese. I have literally projectile vomit in the kitchen when my boss thought i was being dramatic, and forced me to try it. To this day idk how sour cream or cottage cheese is even food.
Be sure to check out my Website and NEW MERCH! chefjamesmakinson.com/
Can you react on some Diwali Special food?? And Happy Diwali James... 😀... Kaju Katli, Gajar Ka Halwa, Motichur Laddu
I think I'd rather see you review the original video more than reviewing a review.
On another note, your website looks pretty. I wonder what you're going to add in the future.
Congrats on your website Chef! Now that's what I'm liking to see . You've come a long way and I gotta admit that you've definitely mastered the art of the thumbnails 😂
@@andrei-ioancucos2759 thank you!
@@ChefJamesMakinsonHey Chef. Look at this Uncle Roger react to Jamie Oliver's Indonesian Salad:
m.ua-cam.com/video/pUqm8Tkyjzk/v-deo.html&pp=ygUfdW5jbGUgcm9nZXIgamFtaWUgb2xpdmVyIHNhbGFkIA%3D%3D
Love how all the cooking channels upload Sunday morning, reminds me of Saturday morning cartoons.😂
🤣
Ruh Roh!
Thats how you getting older bro, you start watching cooking videos instead of cartoons
Or the Saturday morning cooking shows on PBS
The adult version
I love when a chef has barely any ingredients to work with, but still manages to create an amazing dish out of them.
This show of skills and knowledge really impresses me.
Great video as always, chef!
Thank you! :)
I'm really happy epicurious got stricter with the chefs! There was a time when they added whatever they wanted from their pantry which, in my opinion, defeated the purpose of these videos. It's much better now that they have to stick to what they've got, it forces them to get creative
@@juliacoffournic i think it started bad when the pandemic hit. At first some chef just add common ingredients that you could easily find in your pantry, but it gradually become more extravagant.
The home chef is really an actor. I see him in commercials all the time. 😂
really??
@@ChefJamesMakinson yeah I’ve seen him in both Panera and egglands best.
A chef who recommends certain food or kitchenstuff in a commercial?
What would they think of next?
Wow, I should be shocked. But I am not. 😅
@@ChefJamesMakinson A lot of the "amateurs" and "home cooks" are also in entertainment because those are the types that show up to casting calls. I know Lorenzo has been in commercials and Emily (Ketchup Queen) did standup comedy. But they are cooking for real.
Chef Esther, Chef Saul and Chef Frank, the Three Musketeers of Epicurious expert chefs.
😂
You're the ideal complement for Uncle Roger: your quiet, friendly competence is a perfect foil for his antics. Of course, I love Uncle Roger! But you and he together combine for fun, informative videos!
Thank you!
for real, i like uncle roger but i think james adds a perfect little bit of commentary that takes the videos just a bit beyond. nice stories, good tips, going more in depth about things uncle roger says, it keeps all the fun and adds a little information on top! :)
@@forest-goddess Absolutely! All the fun of Uncle Roger, plus the added wisdom of Chef James!
Chef Esther is a beast in the kitchen. Im almost 30 years old and I've never done that to a humble instant ramen 😂. Might try it real soon 😊
I love your asides where you give an insight into your own experiences, the anecdote on sauces in this video is was great - as was the delivery "the French take sauces very seriously... and so do I"
Keep up the good work!
Glad you enjoyed it!
NO! Please don't show me the PB&J ramen weejio! I don't think I could watch it a second time!!! Great video! I think it's about time to do some reaction weejios on your cooking recipes :)
Sorry!
Their joint reactions to the Onsen Tamago is the opposite of the bringing out of Chilli Jam.
I absolutely love your commentary on top of Uncle Roger's, adds a lot of depth to the entire chain of reaction video while we get to extract lots of interesting tips.
Hearing James mention the kitchen as a work environment made me think how interesting it would be to hear about how a pro/commercial kitchen works in real life: roles, responsibilities, what a day looks like, how prep is different for a dish as compared to how it would be made at home, stuff like that.
If I had my own restaurant I would be glad to show everyone!
Start by reading Anthony Bourdain's book Kitchen Confidential. Some great kitchen stories in there.
He went from the bottom to the top of the industry.
@@ChefJamesMakinson you can tell him something about it
For me Days can look like 💩 sometimes somehow easier in the way that you have all spices you need normally, equipment to make whatever you want, you don’t worry on space to storage stuff and someone else is washing dishes 😁😁😁
On preparation kinda would differ normal restaurant preps almost everyday everything and catering preps in volume not the same menu in normal days so they always prepare stuff to use on that only day but not to re-use the day or days after the event,
It is though when the restaurant or the catering company is on busy season because you can be going for crazy hours a week
My personal hell was doing 184 hours in two weeks timeframe, I slept for almost two days in a row after that period (working for a tennis tournament at that time)
Oh and forgot dishes tend to look better mostly because you also have different plates at the kitchen so you can choose the ones that contrast better with your dish, also great variety of fresh and dry garnishes just to the reach of your hand 😅
Not gonna lie, Chef Makinson does it for me.
Chef James is one of the best examples of adding content to a react video, I have learned so much. I would love to see a student-friendly video so that I can join in!
Wow, thank you! :)
It was really fun watching the chef enjoying a lot in a single video. This is probably the first time I've seen this.
18:45 So funny how Chef Esther became auntie Esther on this channel as well thanks to uncle Roger XD
😂
Well, James is a very respectful individual.
@@ChefJamesMakinson🤣🤣
Eggs benedict is one of my favorite things to order when I'm on vacation and getting breakfast in a decent hotel or restaurant. It's something that I am fully capable of making at home, but I do not because I would eat myself into much larger clothes. (I really do love it that much. When I was in Florida for my sister's wedding, I was there for 5 days and I had eggs benedict every single morning.) Uncle Roger may not think highly of rotisserie chickens, but when I find a store that makes a good one and has them for $5 (or thereabouts), I tend to buy 2 at a time. I can make dinner with one, but the other gets taken apart and used for lots of other dishes. Bones go into a pot to make stock, and lo... $10 just gave me enough chicken and chicken stock for usually 6-8 meals. With groceries being so horrendously expensive right now... I can't easily get a pair of raw chickens for $10. so, it makes more sense to go with the rotisserie birds.
How are you not at a half million, Chef James? Hugs from California ... hope you can find a niche with cooking videos alongside your reaction videos! You have a lot to teach us.
I don't know... but hopefully soon! :) Thank you for saying that!
He should be already at a million I think.
Definitely gotta check out some of the cooking videos you mentioned. I agree that it's nice to see Uncle Roger review a regular video and see some cool stuff done. Seeing a chef maximize how they use ingredients is very admirable/cool. Thanks for the video!
Thank you!
It's cute to see the reactions of chef James when uncle Roger makes r rated jokes😂. Nice video chef 😊
Thanks! 😃
But secretly on the inside, James might be 100% agreeing with him. 🤣🤣🤣
Congrats on your website! Its super nice to see the exchange of epicurious without any disaster happening much hahad.
Thank you so much!!
Also, would you like to review Try Guy making food without recipes? It's kinda interesting in a way
@@HoshikoStarz I haven't heard of that channel
@@ChefJamesMakinson will dm you on instagram.
For speed you can also get a pressure pot, they cost about the same as good rice cookers and chicken stock is 10m heating, 15m under pressure and pressure release can be reduced to about 5 minutes. Especially for veggies and cooked bones it is awesome.
EDIT: The right hand rule is that increase of 10 degrees Celsius doubles the speed of extraction. So simmer is twice as fast as slow cook at 85C, but half the speed of rolling boil. Japanese clay pots can go even higher again being 2-4 times faster. electric pressure cookers stop at 70kPa for safety. This corresponds to aroung 150C. This only works if you are doing an extraction - for example tea would be very bitter, because the temperature regulates what flavors you separate from the unwanted tastes. This also works for extracting toxins, for example out of raw beans can be cooked and retain texture.
yeah!! i use a pressure pot for the same purpose
@@snowcrashshaftoe Just you wait, not just stock, broth, rice and stew. But you can use them for sous vide (Careful to add always extra water since there is no pump), yogurt, fermentation, pasterization of sauces. As you grow with technical knowledge from @ChefJamesMakinson, it will become an incredible tool.
😂😂'... She can make 2 minutes ramen into 2 hour...' 😂😂😂😂
Wow toasting the peppercorns made such a difference. Thanks 4 the tip. ❤
My pleasure 😊
To be honest, the "hazing" part of working in the kitchen i do miss. The few places i've worked in the culinary industry, it happens, and it's always in good fun. Especially when the Head cook starts giving you nicknames, and then the other cooks start calling him by his old nickname. Makes for lots of laughter and fun times.
Indomie Mi Goreng are popular in Australia, too. But we don't have them with broth. Always dump the water. That said, since I learned to cook, I don't eat them anymore 😅 I made sous vide / cast iron crusted tomahawk steak last night 🤤
You are right, Indomie goreng is dry mix noodle, some people here did use a little water to mix the seasoning package to make it brothy but it is not common way to prepare the noodles.
I think Daniel actually did a really good job all things considered when seeing the results for both of them! It was a fun video.
Those stare at the camera moments with you elonganting the words and giving chef advices are so cool, seems like a mixture of Villain with Chef and some sassy in the mix too, i cant explain, but is really nice and i think its wath makes your videos really appeling and characteristic
Haha thank you!
As someone who doesn't really cook much myself, it's kind of crazy to me how much Esther got out of that chicken. Never ceases to amaze me what talented chefs can make out of so little!
she is a chef!
I make rotisserie chicken broth in my Instant Pot - carcass and skin with 6 cups of water, some peppercorns and a couple of bay leaves. One hour under pressure and natural release (or even longer, if I forget). Then strain through a fine sieve and refrigerate. It comes out quite gelatinous and a nice brown. I really enjoy your reactions videos, but I'm really liking your cooking ones, too. I look forward to watching them all.
already seen that video, but waited since for your expertise on this.
Thank you!
Another great video, James! Uncle Roger is really hilarious and I think you're right, even though he has a girlfriend, I think he is secretly in love with Esther. 😂 Have a great rest of your Sunday and keep up the great work, mate.
Glad you enjoyed it!
Uncle Roger & Esther, sitting in a treeeeee - 🤣🤣🤣🤣🤣
@@ChefJamesMakinsonthat I did, I loved your facial expressions 😊😅😂
Also, Sapporo Ichiban was the best ramen noodle I ever came across. It used to be the same price as other common ramen(decades ago!) but now is 4x the price or more. The taste and texture is absolutely superior!
Here supporting again, bro! =)
You're the best Buddy!! :)
@@ChefJamesMakinson Man hugs!
I thought the 39 cents I paid for ramen the other day was outrageous. 🙃
that is cheap!
You reminded me of Mrs Crocombe here with the gossipy bits, love it!
I'm a home cook and follow your channel along with Chef jean-Pierre, making my own stock for soups and sauces I invested in a chinois, mine has no bands as it has a stand which I find really useful as it frees up both hands. Love your channel and content Chef!!
He is great!!
Haven't made Hollandaise sauce for years! Love the stuff.
You should!
@@ChefJamesMakinson I will! 👍
Your great insights, the overall positivity, the learning points, coupled with Uncle Roger's humor... great video!
I appreciate that!
Hello, I was not here for a while but it doesn't mean that I forgot this amazing channel...I hope you are doing well..😊
Thank you! I hope you are having a great weekend!
Uncle Roger is has a crush on Chef Ester, not a doubt about it at this point. None at all. As always a very nice and informative video.
James imitating his French chef is the highlight of the video for me.
🤣
Hazing in the kitchen. I remember when I went to chef school as an entry pupil and had never been in a real kitchen. On the school egg yolks and whites came in big plastic containers.
So when I finally did get an apprenticeship, on one of my first days I was asked to go to their cellar and get some egg yolks. I went down to this splendid pantry where everything was just fresh ingredients, I looked around for a few minutes and eventually concluded I was wasting time looking for their plastic container egg yolks. Went back upstairs and asked, "Where are the egg yolks?" The chef looked at me with a bewildered look and replied "Inside the eggs" I felt a bit stupid for a moment, but was also pretty impressed by their dedication to fresh ingredients.
Fast forward to me making pasta with like 50 egg yolks, and then getting asked what I'd done with the whites, I instantly got an image in my head of having this embarrassing bowl of egg shells and whites. They only asked for the yolks, and I didn't really consider they were also gonna use the egg whites for something.. Whoops.
They were pretty particular about what I should do with everything I touched for the next couple of days.
$116 sounds like a lot, but I'm pretty sure that's just the up front price on the receipt. Her plan actually looks very affordable, with maybe the exception of the pork belly. There would be a LOT left over, and the stuff that would be left over will keep well for a long time.
4:36 that would be funny 😂
😉
I really enjoy these videos and learn quite a bit. I really appreciate how Chef James isn't needlessly mean spirited.
Glad you like them! I try to be nice! :)
@@ChefJamesMakinson I look forward to more videos and content. Thank you so much.
@@patrickparr3331 no thank you!! :)
@@ChefJamesMakinsonwell, I just really want to, for once, see you properly lose your temper at something horrific 🤣🤣🤣🤣🤣🤣
I love the idea of saving and crisping the chicken skin and using it for texture/flavor...! I've been saving my rotisserie chicken skin - for a future project and I think this will be it! I'm wondering though would there be more flavor and nicer color in the stock if Chef Esther had roasted the chicken carcass before using it to make the broth? It would have only taken maybe an extra 30 - 40 minutes... would that have been worth doing under time constraints?
yes but it would have taken more time to do this and it wasn't needed for something quick..
Crispy chicken skin 🤤🤤🤤🤣🤣
This half feels like a love letter from uncle roger to auntie helen
Those rotisserie chickens make the best soup. But I don't break the bones in half, makes the broth bitter. Break them apart from carcass but don't crack the actual bones, imo. And I fry the skin too, like she did. NEVER put already cooked skin in the broth.
I think it might be fun to review some of the Onion's "recipes" and talk about what they are satirizing and reference to real recipes.
Good video, as always. But I wanted to say that I tried my hand at making your recipe of “Gambas Al AJillo”. It came out OK, but I think I needed to use more olive oil and I didn’t have a Cayenne pepper so I used Cayenne Powder instead and it gave the sauce a “cloudy” appearance. Still tasted nice. I will try it again.
233k subs already!!! keep it up james you're killing it
Thank you! :)
ChefJamesMakinson .. Have been watching your videos and uncle Rodger videos for a long time now ...I really look forward to when both of you can get together and share the love of cooking together.. Nev in Australia
Thank you!
234K subs?!?! CJ is blowing up! Congrats. I remember the pre-100K days lol
I know!! haha
I like what you add when watching UR's reaction videos. Great video!
I appreciate that!
What is the advantage of the conical shape of the chinois as opposed to the bowl-shaped strainer?
allows for larger straining surface area and its easier to use when passing a lot
Why do most if the EpicCurious videos always look like they take place in purgatory?
🤣
Corporate sanitation man. Makes everything they touch seem dystopian.
Thanks James for uploading this video. Hope you are doing well. I just had instant noodles today. Couldn't do much and had alot of sweets. Happy Diwali 🎇
I do want to make vegetables stock at home and I saw your chef ranveer tawa pizza review. Its an easy recipe which I had tried.
Thank you so much! Happy Diwali!
Most Canadians call it back bacon. With the exception of the John Candy movie, no idea where Canadian bacon came from.
I had fun watching all three of you!
I am new but i reqlly like how you reply everyone thats sooooo amzing , really impressssssssiveee subbed !
Hard to blame Uncle Roger for only sounding half kidding about how much he likes Esther. She's super talented and gorgeous. Any straight man would have a crush on her.
been binge watching all you weejios, great content you got a new sub :)
Awesome! Thank you! :)
Indomie and Shin Ramen are epic. Super popular in Australia; available in both Coles and Woolies 😋
Interestingly enough, Chef Esther is from NJ and owns Mokbar in NYC. I know she doesn't live in the EU but she is in a youtube show called Heat Eaters where she tries different spicy Korean dishes.
Lol, I was just typing that when you mentioned it Chef
😂
I love escargot and oysters. The first tastes like the earth and the second like the sea
Last year for my birsthday I made a fondu, I grew up with onion soup fondu stock, not cheese or oil (although I’ve had both. Anyways, I put it up as an upload on my channel. This year my eldest daughter is turning 23, instead of Christmas/birthday supper she asked for fondu, so December 31 (as I work Christmas week) we’ll be having fondu, with shaved beef/pork/chicken/shrimp along with broccoli/cauliflower/tomatoes/tons of mushrooms and cheeses and bread.
The next day you save the left over stock that you used for fondu and make the best soup!
I love soups and stews especially in the winter climate I live it.
@Chef James Makinson, with the q&A for patreon, can I send you an email with tips on the cooking I have already done, just to improve my skills, techniques?
Auntie Esther got the radio voice
Love your content form India
Thank you!! :)
Oh oh I challenge you James to make rice balls with a hearty Sicilian style tomato sauce!
I WOULD LOVE TO SEE Your take on Ramen Chef jAMES :) The Package elevated one and the autentic one that woudl be awesome to watch .....*Cheers from Czech Republic*
Thank you!
Great video as always James! Thank you
What is your opinion on pressure cooked stock please, maybe you could do a video on it? :-)
Lately I switched to pressure cooker and do a couple hour stock instead of 12-24 hours one instead.
I have to get one! haha
About Jamie Oliver, me and my older cousin, both living together, who know how Uncle Roger burns down Jamie, saw Jamie in a Masterchef Australia advertisement advertisement, started laughing together.
Bruh, he was all over Woolworths ads here in Oz as well some years ago.
Great video! There is an episode of Dish Granted on UA-cam where they made a Nigerian-inspired fried rice for Uncle Roger (to actually TASTE, not just review from a distance!) that was a fascinating and fun watch. I think you might find it interesting, Chef James!
Interesting! I may have a look!
@@ChefJamesMakinsonYay! I hope you get the chance - another fun tidbit, it cost about $500 to make, if I recall correctly. Also, have a good day and thanks for responding!
One of the Home Economics teachers at my high school was Chuck Hamburg.
and?
Re: Rosemary Trout and names!@@ChefJamesMakinson
I bet Rosemary said something like "we want the meat cold before we cut it, but we have no time for that, so you have to cut a bit thicker or it will fall apart on you" (cue Uncle Roger: "Haiyaa Epicurious so cheap. I wish Aunty Esth-...")
oh and I bet the pro-chefs plan both dishes
Looks like the chasu was rested and even chilled. He could have cut it thinner
Can’t beat eggs Benedict with fresh salmon on some really tough, toasted sourdough.
4:51 This made me rofl very loud 😂
Had a great friend in Singapore, we were eating White Chicken rice. So I put the White skin away. And so he said that is the best part. And I took his meat away to my plate, straight away he asked what are you doing, I said you have the best part and I have the not so good part.😅😅
My Italian boss would call me "Prick" because he was able to intelligently put a spin on my last name of "Pick".
😂 thats not nice
@ChefJamesMakinson ehh. They were pretty nice people. It was a two joint owner buisness and their wives always invited me to eat their food they were preparing for their family. So it balanced out. 😅
I’ve never heard of the word rotisserie chicken so much in my life lol,
Here in Australia we just call it a roast chook, ask any Australian they’ll tell you
😂
Yea matey, roast chook mate! 👌👌
i love cooking and i love your channel. Please make more food.
I will!
Look up Kalamity Katie’s Border Benedict at a restaurant in US called Wild Eggs. Nice spin on the traditional benedict.
I am going to battle Nigel for auntie Esther's affection. Wish me luck, chef.
11:51 I absolutely make (and order, if I know it’s made correctly) eggs Benedict purely for the hollandaise.. lol my mom is so blissfully ignorant about cooking (she didn’t have time to learn being an RN), I said uhh eggs Benedict at Bob Evans? Yuck! They use a powder..
then I make my own for her 🤯 lol
It's funny to see Uncle Roger go on and on and on about Esther. I've yet to see a family friendly video from Uncle Roger. Both did a good job with their food.
I know what you mean! haha
@@ChefJamesMakinson surprising that Uncle Roger is now widely quoted by cooks. Some Asian channels call him one of the toughest food critics. I watch some Asian channels and they evaluate Jamie Oliver's Asian food and flip out. The roasting is something else and well.... Not pretty.
Earlier today some folks came over as I started making mustard. They seemed to think that making mustard involves dark magic or something. The quart jars of tomato sauce has them thinking it's more complicated than rocket science.
Me watching...chef james watching... uncle Roger watching....cooking video😂😂😂😂
😂
11:50 and Ramsey *cough lamb sauce
16:29 "-but I think she really forget to use the oil from chicken skin." She actually didn't, though. I watched the original Epicurious video, then Uncle Roger's, before coming here. Uncle Roger didn't put it into his video, but she absolutely did use the oil. She just elected to use it for reheating the chicken meat, rather than including it in the aromatic oil.
whoah wait what?! okay different neck and mine's a tone lighter, but you freaked me out there for a second.
Uncle Roger should call his kids M.S.G. junior
Agree that the French take sauces very seriously. I wonder if the Saucier Chef position is common in restaurants of other cuisines?
depends on the place
Didnt even realise this vid is recent lol o was just binge watching (maybe i should go touch some grass but this is fun too lol)
For a few years now Top Ramen has not had MSG and it just has never been the same.
I think Uncle Roger is a bit jealois of Auntie Esther's husband he refers to in his videos as "Peanut Allergy Guy" 😉🤣
So you think Rosemary Trout is an appropriate name for her profession. There is a GI doctor at my local hospital whose name is Dr. Gutman. Uncle Roger isn't too far off when it comes to Hollandaise. My mother would request eggs benedict all the time just because she liked the sauce. It's also possible that she liked it because I was the one that had to make it.
Dr. Gutman?? really? haha that's perfect!
She is most definitely a very lovely lady.
Poor muppet guy got ignored by chef james 😂😂
😂
Because he prefers Aunty Esther as well. 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
I have worked in kitchens sense i was a teen. There is only 2 things i will genuinely refuse to taste. It is Sour Cream, and i cant even smell cottage cheese. I have literally projectile vomit in the kitchen when my boss thought i was being dramatic, and forced me to try it. To this day idk how sour cream or cottage cheese is even food.
🤣 what about creme fraiche?