Uncle Roger Meet Egg Fried Rice Lady (Hersha Patel) / Japanese bilingual Reaction / English version.
Вставка
- Опубліковано 11 вер 2024
- #UncleRoger #ReactUncleRoger #FriedRice #HershaPatel
Japanese bilingual lady / Reacts to Uncle Roger Meet Egg Fried Rice Lady (Hersha Patel)
We are reacting to a video: Uncle Roger and his hilarious Egg Fried Rice videos!
The actual comedian behind Uncle Roger is Nigel Ng and his channel name is @mrnigelng
/ nigelscomedythings
We reacted to his videos- the BBC Good Food, but go and watch all his other videos too, they're very funny!
TAGS: uncle roger, uncle roger egg fried rice, egg fried rice reaction, egg fried rice Japanese reaction, egg fried rice uncle roger reaction, Japanese reacts to egg fried rice, Japanese reacts to uncle roger, Japanese reaction to egg fried rice, egg fried rice video reaction, egg fried rice video Japanese, egg fried rice reaction video, egg fried rice lady reaction, uncle roger egg fried rice lady, uncle roger meet egg fried rice lady reaction
------------------------------------ Disclaimer -------------------------------------
Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use. No copyright infringement intended. ALL RIGHTS BELONG TO THEIR RESPECTIVE OWNERS
Video Mentioned:
Uncle Roger Meet Egg Fried Rice Lady (@Hersha Patel)
• Uncle Roger Meet Egg F...
Just wait till you see how he cooks his OWN egg fried rice.
Lots of egg wanging? Lol
@@pschannel 😂
If you have a long comment or something in-depth to say maybe just save those type of comments for the end because it makes the video longer and slows down the reaction. But nice reaction though! Now you have to do the Uncle Roger takes Aunti Hersha to Chinatown videos part 1 and 2
Thank you for the advice! We’ll try to work on it :)
For the rice cooking in saucepan I'd say she has to leave the lid open because she uses too much water. For Basmati Rice it's more like 1 part rice 1,5 part water, if the you use a rice cooker (which obviously is closed) or a saucepan with lid closed. With the lid open more steam (=water) can escape and that adjusts her too much water, coming mainly to the same results. But of course using less water and keeping the lid closed saves energy and water. :D
reason here...because i like to see you 10 years after this... how this chanel will go...see you there
Thank you! Stay tuned :)
Been loving this channel!!!
I think a lot of us in the West just don't get rice cookers, because we don't consume that much rice. So for the most of the time it would just sit there and not have much to do. I just use a pot to cook my rice, since I probably eat rice about once a week. I have to watch my blood sugar levels, coming from a family where diabetes is common, and white rice does horrors for a diabetics blood sugar.
Me as a western person who lived 40 years without a rice cooker can confirm this. But now I got a rice cooker about 3 months ago and I already can tell it's something I don't want to miss again. It's just so easy and comfortable. And since I got mine I'm eating WAY more rice than before :D
It's not a must-have, but for me it became a really really really NICE-to-have!
you've got try Biryani the only rice dish i had using colander to parboil the rice and then cooked again with flavorful spices with chicken or muton. I do think some Persian rice does this as well this method works well for extra long grain rice like Basmati.
Why ruin the rice? Comedy! For fried rice, the Japanese ideal is that it be para para, flaky and every grain separate. To achieve this it is helpful (especially with Japanese short grain rice but other rice too) that it be old rice so the moisture is reduced. MSG is chemically the same no matter where it is produced, though most processes are with a mixture of natural ingredients. Glutamic acid (or glutamate when dissolved in water) is the substance responsible for umami flavor, and combining it with sodium (chemically 1 atom, so mono sodium) the most efficient concentration of glutamic acid in a compound. Ikeda Kikunae-sensei discovered the chemical responsible for what he called umami flavor and founded aji no moto to capitalize on his discoveries in 1907, though actual production was a little later.
Good food no need science. Enjoy delicious food.
@@kivarshan5011 Tell that to Aji no moto, Sasa, etc. :-P
Oh wow! Thank you for the history behind Ajinomoto ;)
Haha. Like your reaction..
I think you two are gaining 5% more subscribers per day. If you know math you know where you are headed.
We are so happy to see the results! Stay tuned :)
Peach your so beautiful, The reason why I subscribed. Subscribe people! Don't just watch.. Lets make her smile more. Great reaction BTW.
羨ましいです
面白い🤣
ありがとうございます＾＾
nice reaction again,so when we can see your cooking fried rice👩🏻🍳
We’ll talk about it :)
Gozillion?! XD you mean a Bajillion or Gazillion.
Obviously she’s talking about Godzilla!
All that switching between languages has messed with her pronunciation XD
Yes, being mean to her is not right, but criticizing her fried rice cooking is acceptable. I don't understand that she cooked fried rice the way BBC wanted. That makes no sense. BBC will not knowingly misguide the audience on cooking a cuisine. What will BBC gain from it? I do think Hersha lacks in knowledge of how to cook fried rice properly. Draining soggy rice with cold water is just wrong.