I'm Thai, I remember show Jamie's "green curry" to my parents. My dad denied to continue watching, mymom who is a cook, complain in every way possible 😂
i can feel the pain of your mother, i am a chef mysdelf and it just hurts watching his disgusting food my boss would throw the food right into my face if i try to serve food like this xD
@@Jida_TheRainGirl BTW, I love green curry (had it as a go to dish at a British bar in Buenos Aires, which really delivered and was accurate as heck). I followed her recipe last Wednesday (with Chinese bamboo shoots, which were whole so I had to slice them) and thai dancer paste. I missed kefir and lime leaves but used lemon zest instead. Loved it. Even had leftover (cold) for breakfast and it rocked.
@@Gogettor Small correction. It's "Keffir lime" not keffir and lime. Keffir lime, also known as markut lime, is a distinct citrus fruit, related to, but not a lime.
And I made it. ate, it thought it was delicious, and then hated the tinned thai pastes i tried after. I got for thai made by Thai all the time. If I wanted to make it at home, I'd go with Oliver's version. Different tastes.... and don't care at all about yours or recognize the need for slavish 'tradition' in 2024.
Glad to know that Jamie at least deep down knows his stuff are garbage. Still bad that he is presenting it to his impressionable audience that what he makes is the right way to do it but it seems like less and less people nowadays are still following him
you know that thing little kids do when you serve them food they really don't like? where they just kinda shuffle it around with their fork and look at it all depressed? that's literally jamie oliver any time he tastes his own asian food. bro takes one bite and spends the rest of the video mixing lol
That's wild and the part dude said we're he got mad someone said his cooking was a$$ guess the truth really does hurt. Atp I'll be surprised if Jamie doesn't fumble a pb&j
It should be noted that in all the Jammie Olive Oil videos that have been "Uncled Roger'd" Jamie only took one bite into his finished "dishes." ONE BITE. It's very telling of just how bad he is.
Yeah it’s pretty egregious if you’re trying for something “authentic”. But with that said, king oyster mushrooms are delicious and I think it would make for a nice side dish.
And because Basmati rice is also asian rice, he just went oh well. He basically just lumped every asian countries and foods into one because all asians are the same. I'm surprised he even knows Thai exists or that Indian is asian as well. Because people like him usually think Asia means only east asia and that India is just existing in its own little continent; not being a part of asia.
See if someone out of their own preference said they use some like enoki or king oyster in a curry, I'd be cool with it because they are tasty mushrooms and all, this amount in any dish just added in this haphazard way is wrong.
@@mahogara no it's because they're both long grain and Basmati is vastly more widely available in the UK because it's pretty much the de facto non plain rice used in Indian food here. Videos like this and the comments seem to completely disregard any element of dishes on these shows being made to fit the audience they're showing to, rather than some authentic market 5 miles from the recipes origin. Also you may not be aware of this but there is in fact a lot of cultural crossover between Asian countries, because duh.
I'm beginning to think Jamie Oliver believes that every cuisine, except his own of course, is broken and he has to fix it. The shear arrogance of completely ignoring tradition. You can still make it your own and follow the basics at the same time.
Yep, that's what I've realised from viewing Oliver. He thinks he and his cuisine is superior, and other cuisines and food cultures need him rescuing them
@@shanayazaveri2620Like him ‘Rescuing’ the UK from sugar with the sugar tax… Or him trying to ‘rescue’ school kids by showing them how nuggets are made… Only for them to show him the proverbial middle finger.
And not just ignoring tradition, he’s ignoring technique! Giant blobs of mushroom mixed in with tiny pieces, scraping non-stick pans with metal, oiling his noodles, it just… he’s cooking like a newbie chef, but touting the confidence of an expert. I don’t understand.
I'm on Frenchie's side and the most painful thing is the good version is opened up with instead of being used as a pallet cleanser from the celebrity chef(bad) version.
Pailin's Kitchen is one of the best cooking instructional channels on youtube. I'm a retired chef with no experience with Thai cuisine and simply by watching her videos I've been able to make dishes far superior to the local takeout places, a low bar for sure but without going to Thailand the one I had to measure against.
I think it's safe to say that Jamie clearly doesn't care about other countries' cuisines; at least not enough to tackle them seriously. For this reason, I'm unwilling to call him a chef. To me, a real chef would cherish the challenge of learning to make a dish properly. I bet Jamie would have nothing good to say about a cook borderline winging beef wellington or a hollandaise sauce.
The lads over at SortedFood have a whole series where they cook dishes they've never heard of from around the world, and they still get closer than Jamie Oliver does.
@@SarahSyna Because Ben and Kush have are real chefs and have a Food Team behind them doing actual research, like how Chef Brian was saying earlier about how Jamie obviously doesn't even bother doing any research at all.
I feel if Jamie at least say his dishes were "inspired" not "authentic", he may not get this many criticism. On other hand, I also feel some of his act were intentional, to gain infamy for some reason
Lukewarm defense for Jamie, I don't necessarily think that he doesn't care about other countries cuisines, but his "take this recipe and make it 'healthy and plant based'" takes priority over authenticity. He's just a milquetoast classist and unfortunately in current society, class is so often intertwined with ethnicity.
@@maledicenttails yeah, I hate this 'healthify non European dishes' stance. This implies that other cuisines aren't healthy on their own, they need European chefs to tell them what's healthy.
Jaime Saying 1 cup of rice is enough for 4 people is crazy. One cup of rice is good for 2 people. at most 2 and a small child… if I’m making rice for 4 people I’m making 3 cups of rice just in case someone wants a little more rice.
Mark Weins Thai green curry video could have been a good reference for the paste. Also, Uncle Roger did a reaction to that and it would have been more fun...
Jamie Oliver still has a perfect record, every single dish he makes with his own recipe is ruined. Thanks Guys. PS, Frenchie is in such a forgiving mood today, I wonder why!! 🤔
Many of us here in the audience do in fact love these double features, Frenchy. 😂 Maybe for Frenchy's Birthday or April 1st, Brian can surprise Paul with a double feature that's two good takes on the same recipie or something. But don't tell 'em in advance, that'll spoil the surprise.
I feel like once he got into the whole "eat healthy" etc stuff and school launches it got only worse, he was at least always fun to watch when he was younger but now, idk kinda sad....
It's weird how so many of these recipes of his have tons of ingredients in them but few spices. I agree that many of these recipes would be improved if some of the excess vegetables were removed.
@@jcohasset23 Jamie has never focused on spices or herbs in dishes, it's all about overloading on vegetables to make something as "healthy" as possible
"Why am I automatically pulled into this video?" I'm suddenly very fascinated by Thai green curry, as well, Frenchie. There's something about what I'm seeing on screen that's very, very easy on the eyes.
Hey Brian, started watching your videos a few years ago when you started reacting. Love seeing how far your production quality and vibe of the channel has come. You and Frenchy have such great chemistry and its fucking hilarious. Continued success 🤘🤘
I will never not smile when I remember the Jamie Oliver TV series where he was trying to make a school lunch program 'healthier' and he brought a class of students (like... third graders and younger, I think?) into the kitchen and asked them if they liked chicken nuggets, and then showed them every step of him breaking down a chicken carcass, getting the bones and cartilage and skin and 'inedible' bits of the chicken, tossing it all in a blender, and then shaping the slurry into nugget shapes to fry it up. All the way through, he was asking if they'd eat the bits he was cutting off and getting generally negative responses. The moment he fried up the slurry nugget and offered it to them, he asked again, and literally all of them said, 'Yes, I wanna eat that!' The look on his face is fucking exquisite!
@@NEEDbacon He really did. Which just goes to show he thought the kids were adults, which implies he doesn't modify his methods for a different audience.
Blondie appearing right at THAT moment 😂😂 she felt Frenchy smile and needed to investigate that uncommon disturbance in the force Also, from now on, they will forever be known as Frooty Loops 😅
1:51 The "sweet" part isn't describing the "curry" part, but it's describing the "green" part of "sweet green curry", which gives you a reference of how the colour of the green curry should be after you've finished making it. Imagine a sort of light but with a little bit of vibrancy left, that's "sweet green"
Jamie's curry is whiter than he is! My ancestry is Irish/Scottish and hell, he's been making my ancestors cry for hundreds of years. Conquered half the globe and their biggest contribution to cuisine is beans on toast.
Chef Brian Tsao’s analysis of Jamie Oliver’s green curry was outstanding. His enthusiasm for authentic Thai flavors is truly inspiring. The comparison between traditional techniques and shortcuts was eye-opening. This video has me craving an authentic Thai meal.
There is a difference in the bag vs a can . During the canning process the can gets super heated which can change the consistency of the product, while vacuum seal is not heated in the same way . The big difference is you may actually want to cook something from a can less and something vacuum sealed more .
For bamboo shoots specifically, that may not be an issue - I'd need a pretty detailed knowledge of how each is processed and packaged to be certain, but bamboo needs to be pretty thoroughly cooked to be edible by humans, so that cooking can be part of the canning process or before the vacuum packing and the product come out pretty similar.
@@tildessmoo all cans no matter the product is heated to 212 degrees as part of the canning process to make sterilized seal . The food is also precooked and edible out of the can also part of sterilization Neither the food nor the can , can have any germs or bacteria on them and the only way to kill germ is to cook them . So the food is cooked , the can is cleaned and sterilized, and the can is heated a 3rd time to 212 to seal it which is the specific 1 I was talking . I didn't mention the multiple other times the food is heated and cooked also in the canning process.
Palm SUGAR, if I recall correctly, is made from the sap of the flowers of any of an assortment of flowering palms (like coconut palms or date palms). Hearts of palm are the cores of the palms themselves. So they come from the same plants, just different parts- much like coriander the spice and cilantro the herb!
I love Chef Pailin her recipes are so lovely. I found her on an Uncle Roger video, he recommended to watch her channel. She teaches proper substitutes and gives great advice for certain ingredients you may have a hard time finding. 😊😊😊
Using water as a timer is the entire basis of rice cookers. When the correct amount of water is used, then the rice is fully cooked exactly when the water above the rice has completely evaporated and the water between the rice grains is fully absorbed.
Brian: FruityLoops was a digital audio workstation until they renamed it FL Studio in 2003, not a cereal. :D Seriously, though, I love the videos you and Frenchy do together.
Japanese curry can have mushrooms in it! My mom adds them in once in a while, but it’s not a quintessential addition. Also, enoki mushrooms aren’t strong in flavor at all.
I think the issue is the sheer amount of mushrooms in it and with them all being different sizes it means they're going to cook differently so some are likely to be overcooked while others undercooked.
@@jcohasset23 Yeah, that’s the real issue. Usually my mom uses beech mushrooms or (ugh) button mushrooms, but I wouldn’t be surprised if other mushrooms are used. He just used WAY too many.
Galangal i guess is something to similar to "mamidi allam" we use in South Indian cooking. Loosely translated it is "Mango Ginger" because it is ginger with the aroma and flavour of green unripened mango. Mango ginger belongs to the curcumin family rather than the Ginger family.
In chinese cooking, there's many recipes using water as a timer, I think. At least for the boiled dumpling. When you put the dumpling into boiling water, add in 1 cup of water and wait until it fully boiled again. do this 3 times and the dumpling is ready to eat.
Also, Indian mushroom marsala curries are definitely a thing. It's more of a northern/Punjabi thing though, and also has nothing to do with what Jamie is doing.
While cooking chicken during camping, we use water as timer. We put water on the lid after closing the chicken in the pan and when the water on the top is reduced to 70%, the chicken will be perfectly cooked without sticking to the base of the pan.
There's actually mushroom curry in Thailand, but from the principal that mushrooms produce lots of water after cooked so we mostly cook mushrooms in "thin curry" (curry which no coconut milk)
Years ago, when I lived in Baltimore, I went to the movies with my friend at the Senator Theater - at the time a great and historic Art Deco movie theater. Next door was a small and very authentic Thai restaurant. The restaurant had photos and paintings of the King and Queen of Thailand and other members of the Royal family. It was owned and operated entirely by a family from Thailand and not a restaurant that necessarily catered to Western tastes and was a favorite among the Thai expat community. I ordered the Thai Green Curry and the server asked me, repeatedly - “Are you sure? This is very hot, we can make it more American style, less hot and spicy if you want”, and I said no, I wanted it authentic. And it was fabulous. But it was very hot. At one point I think my eyeballs started sweating. But it was so good. The density and complexity of all the flavors shown through.
In answer to your question re: condensed coconut milk Frenchy, yes you can get it. We have it in canned form at my local supermarket (regular old western style supermarket) on the Gold Coast, Australia. I’ve used it in one Thai dish that escapes me at the moment for details.
Seriously, Frenchie and Brian's love of, and passion for, food and flavours and their skill is what makes watching these reactions so satisfying. Unfortunately, that is also what makes these absolute TORTURE for Frenchie. Sorry but, never stop doing these and Frenchie, please stay strong. We believe in you lol
Quick question for any chefs watching - so at 6:00 they're talking about oils splitting and what happens if you stabilize the fats/oils. How do you stabilize it? When I make dishes like oxtail stew, I always end up with a layer of oil floating on top (I think it's just the fat and collagen from the oxtail), so how would I stop that from happening?
Her tip of making the curry super spicy to blend with the rice, makes a lot of sense to me. I made a super spicy chicken dish and it was almost overwhelming, when I added it to the rice, it mellowed it out and was perfect.
There's a Thai place in Toronto that was near work and they have a GREAT Thai Coconut Curry Chicken that I'd get a few times a month. Don't know if it was cost, or flavour, but they used button mushrooms and it was great! Basically 'stretching' the chicken with something with a near similar bite. Take out (which I got) was just a 750ml deli container. Eat in - that I did a few times - came with some thin sliced mushrooms on top, and some enoki. They were from Thailand, so maybe adapt/change with location? Who knows...except me, who knows it was damn tasty, even if not traditional!
32:00 im starting to hate the channel 😂 lately the video has happy endings food stuff makes me drool 🤤 haha 😂 you guys make me hungry haha 🤣 thank you always sir❤❤❤❤ frenchy is always beast mode 🤣
I love making a good green chicken curry. But I'm usually time limited. So for the curry paste I use Valcom Green Curry Paste. It comes from Thailand and is available in all major stores (here in Australia). Kind of spicy, but the coconut milk cuts it back. Delicious.
From the other comments below, and what I've seen, IF you use mushrooms in a green curry, you ONLY use mushroom because you're making a vegetarian version (despite the fish sauce and shrimp paste), and not both mushroom and chicken together. And I love Pailin's channel: she is a culinary school grad who worked in kitchens before starting her channel, so she has both her Thai upbringing and her training. And that video you watched is kinda old as her production has become smoother and her presentation more polished (she's still very much affable and will keep "oopsies" in her videos). So even if she seemed "shaky" in the video, she knew her stuff then and she still does now.
I normally have curry with rice and eat with a spoon. (Ducks and covers) But that also means I'm buying the curry with rice and Naan when I go out for Indian food, so I often end up getting biryani.
Frenchie’s face when he saw Pai.. hahaha. Re the question about “condensed coconut milk” - In a lot of Asian countries and in Australia you can get canned “coconut cream”. Which is kinda the thicker fattier part of the coconut milk that floats your the top. It’s great as a base for Thai curries as it’s really easy to split the oil from the liquid by applying heat and fry off your paste and coconut solids in the coconut oil. Worth buying if you can find it. Try look for Thai brands that don’t have any emulsifiers/stabilizers in the ingredients.
Thank you for showing Pailin and Hot Thai Kitchen! I have subscribed for a long time and she is the best!!! I could almost watch Jammy Olive Oil without crying!
You can get a good quality thai green curry paste made by Mae Ploy for like £3 for a good sized tub you can make multiple curries out of. Better than Jamie's by miles
Every single Chinese takeaway in the UK sells curry with mushrooms, usually chicken and mushroom. Pretty much all Indian takeaways sell mushroom rice. You dont really see mushroom curry from them though
Keaw = Green Wan = Sweet, "Soft", pastel Keaw Wan = Soft green. It is an old word for light green color. 06:06 - If you continue without cracking coconut cream, you will not get the signature "green aromatic oil" on the surface. Without green oil, you will still get a curry with mild taste, not too spicy, but less richness. Coconut curd also gives good texture when you eat it with hands. Anyway, some people prefer uncracked version, especially tourists :P There are so many uncracked curry recipe, especially the southern dish. It's super delicious also. Crack-ability of coconut cream depends on freshness. Thai people used to grow a coconut tree in their garden. Freshly squeezed coconut cream separates within 5 mins on high heat. These days, canned coconut cream got burnt before it crack. We mostly use vegetable oil to saute curry paste to save time. It yields an acceptable result.
We are blessed with about 3 Asian grocers. Making green curry from scratch, grinding the ingredients in a pestle and mortar creates a wonderful flavour and is so satisfying to make ( as a non Asian)
Reason he use 1 cup of rice is because he saving on wasting on how much food he has to toss out. If your curry not good no need for extra rice. Here in my country we use coconut milk for our curry it makes difference
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people from the british is cant handle that has heat
Gaeng ka gai... Some people call it white curry has mushrooms in them
You gotta show frenchie mark weins version if thai green curry side by side with jamie olive oil reattempt
10:15 actual the first out of the 3 key metrics in Chinese cooking, 色香味. (color, flagance, taste) is actually "Color" or "look & presentation"
There is a typo in the title of your Nigella Lawson video, that 'the'...
I'm Thai, I remember show Jamie's "green curry" to my parents. My dad denied to continue watching, mymom who is a cook, complain in every way possible 😂
Did they disinherit you and refuse to speak to you for the next 20 years? Maybe hurt them more than getting a "good" grade in school? I feel the pain.
i can feel the pain of your mother, i am a chef mysdelf and it just hurts watching his disgusting food my boss would throw the food right into my face if i try to serve food like this xD
@@Jida_TheRainGirl BTW, I love green curry (had it as a go to dish at a British bar in Buenos Aires, which really delivered and was accurate as heck). I followed her recipe last Wednesday (with Chinese bamboo shoots, which were whole so I had to slice them) and thai dancer paste. I missed kefir and lime leaves but used lemon zest instead. Loved it. Even had leftover (cold) for breakfast and it rocked.
@@Gogettor Small correction. It's "Keffir lime" not keffir and lime. Keffir lime, also known as markut lime, is a distinct citrus fruit, related to, but not a lime.
And I made it. ate, it thought it was delicious, and then hated the tinned thai pastes i tried after. I got for thai made by Thai all the time. If I wanted to make it at home, I'd go with Oliver's version. Different tastes.... and don't care at all about yours or recognize the need for slavish 'tradition' in 2024.
You missed the part where Jamie tasted his "curry", he genuinely looked like he was holding back from vomitting.
Glad to know that Jamie at least deep down knows his stuff are garbage. Still bad that he is presenting it to his impressionable audience that what he makes is the right way to do it but it seems like less and less people nowadays are still following him
you know that thing little kids do when you serve them food they really don't like? where they just kinda shuffle it around with their fork and look at it all depressed? that's literally jamie oliver any time he tastes his own asian food. bro takes one bite and spends the rest of the video mixing lol
@@ros9764 Are you glad for that? Means he's doing this on purpose. 😂 That is diabolical.
That's wild and the part dude said we're he got mad someone said his cooking was a$$ guess the truth really does hurt.
Atp I'll be surprised if Jamie doesn't fumble a pb&j
It should be noted that in all the Jammie Olive Oil videos that have been "Uncled Roger'd" Jamie only took one bite into his finished "dishes." ONE BITE.
It's very telling of just how bad he is.
I’m white and Jamie’s curry made my ancestors cry.
I’m Egyptian and I heard my distant future Thai wife cry
I'm Ghanaian and I heard my Thai online friends cry
It's hard not to be offended by how terrible it is.
Same. Jamie Oliver can't cook.
As soon as enemy of flavour switch on the camera everybody's ancestors start discussing who is gonna cry today including his ancestors
"Are we watching a bad video too!?"
"No, we're watching a good video ABOUT a bad video. There's a small difference."
The difference is vicariously shared suffering.
He literally adds "Mixed Oriental Mushrooms" omfg. You cannot be serious. He makes Thai food and is like "Oh they're in the Orient, let's add them."
Yeah it’s pretty egregious if you’re trying for something “authentic”.
But with that said, king oyster mushrooms are delicious and I think it would make for a nice side dish.
Hes pretty racist yeah
And because Basmati rice is also asian rice, he just went oh well. He basically just lumped every asian countries and foods into one because all asians are the same. I'm surprised he even knows Thai exists or that Indian is asian as well. Because people like him usually think Asia means only east asia and that India is just existing in its own little continent; not being a part of asia.
See if someone out of their own preference said they use some like enoki or king oyster in a curry, I'd be cool with it because they are tasty mushrooms and all, this amount in any dish just added in this haphazard way is wrong.
@@mahogara no it's because they're both long grain and Basmati is vastly more widely available in the UK because it's pretty much the de facto non plain rice used in Indian food here. Videos like this and the comments seem to completely disregard any element of dishes on these shows being made to fit the audience they're showing to, rather than some authentic market 5 miles from the recipes origin.
Also you may not be aware of this but there is in fact a lot of cultural crossover between Asian countries, because duh.
I'm beginning to think Jamie Oliver believes that every cuisine, except his own of course, is broken and he has to fix it. The shear arrogance of completely ignoring tradition. You can still make it your own and follow the basics at the same time.
Yep, that's what I've realised from viewing Oliver. He thinks he and his cuisine is superior, and other cuisines and food cultures need him rescuing them
Exactly. I make plenty of "bastardised" meals but I do not say it is the real thing, kinda like "based on a true strory" type meal
@@shanayazaveri2620Like him ‘Rescuing’ the UK from sugar with the sugar tax…
Or him trying to ‘rescue’ school kids by showing them how nuggets are made… Only for them to show him the proverbial middle finger.
No it's his own cuisine too. Jamie only approves of a small subset of cooking and even then changes it
And not just ignoring tradition, he’s ignoring technique! Giant blobs of mushroom mixed in with tiny pieces, scraping non-stick pans with metal, oiling his noodles, it just… he’s cooking like a newbie chef, but touting the confidence of an expert. I don’t understand.
Frenchie: "Why do you think that Blondie gets away with so much?"
Blondie: "There’s a disturbance in the Force."
"Are we watching a bad video too!?"
"I don't know. Maybe."
Clicked the like button.
Frenchy is immediately so smitten with the presenter in the first video...he does not know what horrors await from Jamie Olive Oil.
The old bait and switch. Brian is a demon! 😂😂
Pai is dope! Chef Brian owes Frenchie a few drinks for all the torment 😂
It's Jammie Olivevoil have some respect ! lol
Pai has the best smile in the whole cooking industry so I get it
@@donwald3436 Frenchie should watch jamie singing while cooking lol, that's too funny not to have frenchie die inside from that.
I'm on Frenchie's side and the most painful thing is the good version is opened up with instead of being used as a pallet cleanser from the celebrity chef(bad) version.
Yeah, but its the necessary order, Frenchie needs to know what the correctly prepared dish looks like.
Plus people stay for the train wreck.
@@FelixMuk yeah.... and to hear the 'honh honh honh' edits every time Frenchie swears too. 😂
they should do a sandwhich: 1st a good basic instructional video, then bad video, finally top quality high-end video
The point is the torture watching bad cooking video
Pailin's Kitchen is one of the best cooking instructional channels on youtube. I'm a retired chef with no experience with Thai cuisine and simply by watching her videos I've been able to make dishes far superior to the local takeout places, a low bar for sure but without going to Thailand the one I had to measure against.
I think it's safe to say that Jamie clearly doesn't care about other countries' cuisines; at least not enough to tackle them seriously. For this reason, I'm unwilling to call him a chef. To me, a real chef would cherish the challenge of learning to make a dish properly. I bet Jamie would have nothing good to say about a cook borderline winging beef wellington or a hollandaise sauce.
The lads over at SortedFood have a whole series where they cook dishes they've never heard of from around the world, and they still get closer than Jamie Oliver does.
@@SarahSyna Because Ben and Kush have are real chefs and have a Food Team behind them doing actual research, like how Chef Brian was saying earlier about how Jamie obviously doesn't even bother doing any research at all.
I feel if Jamie at least say his dishes were "inspired" not "authentic", he may not get this many criticism.
On other hand, I also feel some of his act were intentional, to gain infamy for some reason
Lukewarm defense for Jamie, I don't necessarily think that he doesn't care about other countries cuisines, but his "take this recipe and make it 'healthy and plant based'" takes priority over authenticity. He's just a milquetoast classist and unfortunately in current society, class is so often intertwined with ethnicity.
@@maledicenttails yeah, I hate this 'healthify non European dishes' stance. This implies that other cuisines aren't healthy on their own, they need European chefs to tell them what's healthy.
Jaime Saying 1 cup of rice is enough for 4 people is crazy. One cup of rice is good for 2 people. at most 2 and a small child… if I’m making rice for 4 people I’m making 3 cups of rice just in case someone wants a little more rice.
...1 cup of rice is my serving for me.
And any extra rice you have, you can make fried rice! Waste not, want not
With Jamie's green curry ,1 cup of rice is enough for 4 people.
Thank god frenchy is blurry again. I had the fear this channel is going professional 😂❤ keep the Videos comming
😂
brian called them frooty loops possibly because of an audio program...
YES!!!! I used to use Fruity Loop Studio a lot back in the day!
@@ChefBrianTsao I knew I caught the brain nugget lmao
@@ChefBrianTsaoAbleton is better 🤣 (I just had to, sorry 😂)
Man. I haven’t heard of Fruity Loop in decades. I used to use that software and Logic Pro X.
@@Khaab00Man that software is like FL Studio 21 or smth nowadays. Wild.
Frenchie checked out so hard when he saw Jamie Olive Oil even his video turned blurry
The next reaction has to be his thai "red" curry (which is somehow green).
pretty sure he color blind
I'm just surprised he cooked something that didn't come out beige.
@@lambai4114 i think he literally has some sensory processing thing going on where flavor and perception are all mixed up. not joking
That one was classic!
@@Sagitarriamaybe his dyslexia also affects his taste lol
Mark Weins Thai green curry video could have been a good reference for the paste. Also, Uncle Roger did a reaction to that and it would have been more fun...
Ugh. Can’t stand that guy.
Agreed!
Yay Pailin's kitchen! She's so honest when tastes different brands! That made a big difference with what ingredients we have locally.
Jamie Oliver still has a perfect record, every single dish he makes with his own recipe is ruined. Thanks Guys. PS, Frenchie is in such a forgiving mood today, I wonder why!! 🤔
Jamie 9000 has a perfect operational record, any failure in rendering his Thai Green Curry can only be attributable to human error.
At least, to Jamie’s credit he’s consistent… just not for all the good reasons…
Many of us here in the audience do in fact love these double features, Frenchy. 😂
Maybe for Frenchy's Birthday or April 1st, Brian can surprise Paul with a double feature that's two good takes on the same recipie or something. But don't tell 'em in advance, that'll spoil the surprise.
the line sarcastically "oh, 4 chilli, ya yah"
I'm Egyptian and Jamie's Green curry made my ancestors cry.
Youd easily near on fix all of Jamie Oliver's recipes by removing 90% of the vegetables that he is obsessed with overloading everything with
I feel like once he got into the whole "eat healthy" etc stuff and school launches it got only worse, he was at least always fun to watch when he was younger but now, idk kinda sad....
@@BL33NBthe weird thing is that a lot of the time, the end product really not that much healthier when you break it down
It's weird how so many of these recipes of his have tons of ingredients in them but few spices. I agree that many of these recipes would be improved if some of the excess vegetables were removed.
@@jcohasset23 Jamie has never focused on spices or herbs in dishes, it's all about overloading on vegetables to make something as "healthy" as possible
@@wildwine6400which ends up making it unhealthy because he's overloading the dish with way more calories than is necessary
"Why am I automatically pulled into this video?"
I'm suddenly very fascinated by Thai green curry, as well, Frenchie. There's something about what I'm seeing on screen that's very, very easy on the eyes.
you guys have become one of my favorite channels!! thank you
God the first couple minutes of this is already amazing. Can't wait to see the rest!
I can’t with Jamie Olive Oil.
I’m so happy when I get notified that a new video is up with you guys! Sending much love from Germany! ❤
Chef Brian is right about water being utilitarian, a “timer”. I never looked at it this way even though I did just that last night. 🤔
It's something so obvious that no one points it out, but when somebody does, everybody agrees on it.
Hey Brian, started watching your videos a few years ago when you started reacting. Love seeing how far your production quality and vibe of the channel has come. You and Frenchy have such great chemistry and its fucking hilarious. Continued success 🤘🤘
I will never not smile when I remember the Jamie Oliver TV series where he was trying to make a school lunch program 'healthier' and he brought a class of students (like... third graders and younger, I think?) into the kitchen and asked them if they liked chicken nuggets, and then showed them every step of him breaking down a chicken carcass, getting the bones and cartilage and skin and 'inedible' bits of the chicken, tossing it all in a blender, and then shaping the slurry into nugget shapes to fry it up. All the way through, he was asking if they'd eat the bits he was cutting off and getting generally negative responses. The moment he fried up the slurry nugget and offered it to them, he asked again, and literally all of them said, 'Yes, I wanna eat that!' The look on his face is fucking exquisite!
He really thought that kids WOULDN'T take something fried? Frying makes literally anything at least bearable.
@@NEEDbacon He really did. Which just goes to show he thought the kids were adults, which implies he doesn't modify his methods for a different audience.
Blondie appearing right at THAT moment 😂😂 she felt Frenchy smile and needed to investigate that uncommon disturbance in the force
Also, from now on, they will forever be known as Frooty Loops 😅
Frenchie was pulled in to this video because Frenchie is a gentleman of culture 😜
LMAO!!! "Is a chicken stew that dry?" Brian you're a legend!!
What a good thing to watch on a rainy Sunday!
It’s August. Where are you where it’s raining?
Not even London is rainy right now.
@@15oClock ...its raining in plenty of places in the world lol
It's raining on the east coast due to hurricane Ernesto
My favorite moment was Frenchys “Are we done here?” (Around 29:25). It perfectly encapsulates my view of watching JO.
Jojo?
Aww Frenchie is just so happy to see her😂
Jamie Oliver's Thai green curry is white in color... WHITE, where the green, where the green?
The green is in his red curry. Somehow.
@@tildessmoo Probably due to all the cilantro/coriander he put in.
1:51 The "sweet" part isn't describing the "curry" part, but it's describing the "green" part of "sweet green curry", which gives you a reference of how the colour of the green curry should be after you've finished making it. Imagine a sort of light but with a little bit of vibrancy left, that's "sweet green"
I used to make kaffir lime cheesecake with fruity pebbles treats crust! (amazingly i was completely sober when i had this idea for our menu)
Jamie's curry is whiter than he is! My ancestry is Irish/Scottish and hell, he's been making my ancestors cry for hundreds of years. Conquered half the globe and their biggest contribution to cuisine is beans on toast.
Man I love you guys, your videos are some of the big highlights of my week
Chef Brian Tsao’s analysis of Jamie Oliver’s green curry was outstanding. His enthusiasm for authentic Thai flavors is truly inspiring. The comparison between traditional techniques and shortcuts was eye-opening. This video has me craving an authentic Thai meal.
13:04 that’s so childish, I love it 😂
Perfect response honestly
There is a difference in the bag vs a can . During the canning process the can gets super heated which can change the consistency of the product, while vacuum seal is not heated in the same way .
The big difference is you may actually want to cook something from a can less and something vacuum sealed more .
For bamboo shoots specifically, that may not be an issue - I'd need a pretty detailed knowledge of how each is processed and packaged to be certain, but bamboo needs to be pretty thoroughly cooked to be edible by humans, so that cooking can be part of the canning process or before the vacuum packing and the product come out pretty similar.
@@tildessmoo all cans no matter the product is heated to 212 degrees as part of the canning process to make sterilized seal .
The food is also precooked and edible out of the can also part of sterilization
Neither the food nor the can , can have any germs or bacteria on them and the only way to kill germ is to cook them . So the food is cooked , the can is cleaned and sterilized, and the can is heated a 3rd time to 212 to seal it which is the specific 1 I was talking . I didn't mention the multiple other times the food is heated and cooked also in the canning process.
It took 21 days but I finally said green ingredients 10 times fast, I am slowly becoming a thai green chili please send hel
So I am the person that originally sent Nigel the pad Thai video. I'm loving how many people are reacting to it.
Actually you can put thai puff ball mushroom in Thai curry, including Thai green curry.
Palm SUGAR, if I recall correctly, is made from the sap of the flowers of any of an assortment of flowering palms (like coconut palms or date palms). Hearts of palm are the cores of the palms themselves. So they come from the same plants, just different parts- much like coriander the spice and cilantro the herb!
Cilantro is literally just the Spanish word for coriander. Everyone else just calls the whole thing coriander.
I'm glad you've discovered my favorite Thai youtuber. Her recipes are great and shes easy on the eyes too.
I love Chef Pailin her recipes are so lovely. I found her on an Uncle Roger video, he recommended to watch her channel. She teaches proper substitutes and gives great advice for certain ingredients you may have a hard time finding. 😊😊😊
OMG. I’ve been requesting this for sooo long and it’s finally here. And I’m literally eating a Thai green curry. What a great day. ❤
Hearing Frenchie around 2:20 made me clench my cheeks real tight reflexively. Still safe.
Using water as a timer is the entire basis of rice cookers. When the correct amount of water is used, then the rice is fully cooked exactly when the water above the rice has completely evaporated and the water between the rice grains is fully absorbed.
Frenchy’s “Haiya” intonation is on point!
Yes! You mentioned Pailin! I’m taking credit for turning you on to her channel.
Brian: FruityLoops was a digital audio workstation until they renamed it FL Studio in 2003, not a cereal. :D Seriously, though, I love the videos you and Frenchy do together.
Not going to lie, but I Love this new format of video of Good then bad Food... always enjoyed the videos where it is done properly :)
Japanese curry can have mushrooms in it! My mom adds them in once in a while, but it’s not a quintessential addition. Also, enoki mushrooms aren’t strong in flavor at all.
I think the issue is the sheer amount of mushrooms in it and with them all being different sizes it means they're going to cook differently so some are likely to be overcooked while others undercooked.
@@jcohasset23 Yeah, that’s the real issue. Usually my mom uses beech mushrooms or (ugh) button mushrooms, but I wouldn’t be surprised if other mushrooms are used. He just used WAY too many.
Love that you use the Dethklok guitar riff censor.
Seen the total video. So funny. You guys gives us great time and lots of love explained on food. Thx.
❤️
‘Water as a timer...’, and I go like ‘Yeah that’s it, exactly what it is. To the point’.
Galangal i guess is something to similar to "mamidi allam" we use in South Indian cooking. Loosely translated it is "Mango Ginger" because it is ginger with the aroma and flavour of green unripened mango. Mango ginger belongs to the curcumin family rather than the Ginger family.
This is stirring up my ancestors in Valhal.
In chinese cooking, there's many recipes using water as a timer, I think. At least for the boiled dumpling. When you put the dumpling into boiling water, add in 1 cup of water and wait until it fully boiled again. do this 3 times and the dumpling is ready to eat.
Am I the only one thats hearing the SOS morse code at 3:22
No! I can hear them too…
You can put mushroom into curry for extra taste and texture,
especially when making vegan curry, we will use mushroom to replace meat.
But surely not as much mushrooms as Jamie put in right?
What about shrimp paste in the paste? Any alternative to that
@@whoizrez you can but the curry paste has to be more intense (with actual correct flavor) to counter the mushroom flavor
@@9ine-fd6zc you can skip shrimp paste. I don't think there's an alternative for shrimp paste
Also, Indian mushroom marsala curries are definitely a thing. It's more of a northern/Punjabi thing though, and also has nothing to do with what Jamie is doing.
While cooking chicken during camping, we use water as timer. We put water on the lid after closing the chicken in the pan and when the water on the top is reduced to 70%, the chicken will be perfectly cooked without sticking to the base of the pan.
I add mushroom to curry kits in America, and I think it is a good flavor. It's sort of like Tom Yum soup.
There's actually mushroom curry in Thailand, but from the principal that mushrooms produce lots of water after cooked so we mostly cook mushrooms in "thin curry" (curry which no coconut milk)
A good thing to remember for rice especially if doing on the stove . It is easier to add more liquid than it is to take it out .
The look Frenchie gives Brian as soon as the first video begins is hilarious 😂
Years ago, when I lived in Baltimore, I went to the movies with my friend at the Senator Theater - at the time a great and historic Art Deco movie theater. Next door was a small and very authentic Thai restaurant.
The restaurant had photos and paintings of the King and Queen of Thailand and other members of the Royal family. It was owned and operated entirely by a family from Thailand and not a restaurant that necessarily catered to Western tastes and was a favorite among the Thai expat community.
I ordered the Thai Green Curry and the server asked me, repeatedly - “Are you sure? This is very hot, we can make it more American style, less hot and spicy if you want”, and I said no, I wanted it authentic.
And it was fabulous. But it was very hot. At one point I think my eyeballs started sweating. But it was so good. The density and complexity of all the flavors shown through.
In answer to your question re: condensed coconut milk Frenchy, yes you can get it. We have it in canned form at my local supermarket (regular old western style supermarket) on the Gold Coast, Australia. I’ve used it in one Thai dish that escapes me at the moment for details.
Seriously, Frenchie and Brian's love of, and passion for, food and flavours and their skill is what makes watching these reactions so satisfying. Unfortunately, that is also what makes these absolute TORTURE for Frenchie. Sorry but, never stop doing these and Frenchie, please stay strong. We believe in you lol
Quick question for any chefs watching - so at 6:00 they're talking about oils splitting and what happens if you stabilize the fats/oils. How do you stabilize it? When I make dishes like oxtail stew, I always end up with a layer of oil floating on top (I think it's just the fat and collagen from the oxtail), so how would I stop that from happening?
Her tip of making the curry super spicy to blend with the rice, makes a lot of sense to me. I made a super spicy chicken dish and it was almost overwhelming, when I added it to the rice, it mellowed it out and was perfect.
There's a Thai place in Toronto that was near work and they have a GREAT Thai Coconut Curry Chicken that I'd get a few times a month. Don't know if it was cost, or flavour, but they used button mushrooms and it was great! Basically 'stretching' the chicken with something with a near similar bite. Take out (which I got) was just a 750ml deli container. Eat in - that I did a few times - came with some thin sliced mushrooms on top, and some enoki. They were from Thailand, so maybe adapt/change with location? Who knows...except me, who knows it was damn tasty, even if not traditional!
32:00 im starting to hate the channel 😂 lately the video has happy endings food stuff makes me drool 🤤 haha 😂 you guys make me hungry haha 🤣 thank you always sir❤❤❤❤ frenchy is always beast mode 🤣
The ending of going out for the real stuff is a fantastic addition to these videos.
I love making a good green chicken curry. But I'm usually time limited. So for the curry paste I use Valcom Green Curry Paste. It comes from Thailand and is available in all major stores (here in Australia). Kind of spicy, but the coconut milk cuts it back. Delicious.
From the other comments below, and what I've seen, IF you use mushrooms in a green curry, you ONLY use mushroom because you're making a vegetarian version (despite the fish sauce and shrimp paste), and not both mushroom and chicken together.
And I love Pailin's channel: she is a culinary school grad who worked in kitchens before starting her channel, so she has both her Thai upbringing and her training. And that video you watched is kinda old as her production has become smoother and her presentation more polished (she's still very much affable and will keep "oopsies" in her videos). So even if she seemed "shaky" in the video, she knew her stuff then and she still does now.
I normally have curry with rice and eat with a spoon. (Ducks and covers)
But that also means I'm buying the curry with rice and Naan when I go out for Indian food, so I often end up getting biryani.
lol @ Frenchie's phone reminder at 16:43. You can see he clearly has somewhere else to be. 😂
Frenchie’s face when he saw Pai.. hahaha.
Re the question about “condensed coconut milk” - In a lot of Asian countries and in Australia you can get canned “coconut cream”. Which is kinda the thicker fattier part of the coconut milk that floats your the top. It’s great as a base for Thai curries as it’s really easy to split the oil from the liquid by applying heat and fry off your paste and coconut solids in the coconut oil. Worth buying if you can find it. Try look for Thai brands that don’t have any emulsifiers/stabilizers in the ingredients.
Thank you for showing Pailin and Hot Thai Kitchen! I have subscribed for a long time and she is the best!!! I could almost watch Jammy Olive Oil without crying!
You can get a good quality thai green curry paste made by Mae Ploy for like £3 for a good sized tub you can make multiple curries out of. Better than Jamie's by miles
Mae Ploy also makes canned coconut milk.
Aw man! I was hoping for the Mark Weins video for the good one. I wanted to see how Frenchie reacted when Weins mother in law cuts the chicken 😂
"sweet" in this case means the shade of green color this curry has, the "sweet green" color.
Every single Chinese takeaway in the UK sells curry with mushrooms, usually chicken and mushroom. Pretty much all Indian takeaways sell mushroom rice. You dont really see mushroom curry from them though
This might be a dumb question: can you season the water you cook rice with? I'm genuinely curious what that would be like.
25:46 I know what video you’re talking about, it was Jon taffer and Robert Irvine, amazing clip
9:20 music producer moments 😂
Keaw = Green
Wan = Sweet, "Soft", pastel
Keaw Wan = Soft green. It is an old word for light green color.
06:06 - If you continue without cracking coconut cream, you will not get the signature "green aromatic oil" on the surface. Without green oil, you will still get a curry with mild taste, not too spicy, but less richness. Coconut curd also gives good texture when you eat it with hands. Anyway, some people prefer uncracked version, especially tourists :P There are so many uncracked curry recipe, especially the southern dish. It's super delicious also.
Crack-ability of coconut cream depends on freshness. Thai people used to grow a coconut tree in their garden. Freshly squeezed coconut cream separates within 5 mins on high heat. These days, canned coconut cream got burnt before it crack. We mostly use vegetable oil to saute curry paste to save time. It yields an acceptable result.
We are blessed with about 3 Asian grocers. Making green curry from scratch, grinding the ingredients in a pestle and mortar creates a wonderful flavour and is so satisfying to make ( as a non Asian)
Always a joy and educational content to watch
Reason he use 1 cup of rice is because he saving on wasting on how much food he has to toss out. If your curry not good no need for extra rice. Here in my country we use coconut milk for our curry it makes difference
There's more mushroom than rice on that plate.
I mean, there wouldn’t be that much to throw out if he… I don’t know… Made decent food?
You guys make me laugh and learn at the same time. "Not slicing and dicing - you're pounding and grinding", fkn Paul is hilarious HAHAHAHAHAHA
I absolutely loved this video but please put frenchie into the thumbnails too! ❤