Busting Uncle Roger's Fried Rice Myths (How To Make The BEST Fried Rice)

[@pessimisticvibes]

We all know this is just Josh's master plan to bring Uncle Roger on the show

[@itsasarahh]

I would die of love😂 That would be pretty cool if he just didn’t even do anything, just standing in the background and narrating all what they did wrong 👌

[@h0u0s0s0a0m0]

No that is what he wants you to think, he knows that uncle Roger has an in with Gordon ramsay

[@matthewingraham9230]

@@h0u0s0s0a0m0 the long game. he actually wants to meet Marco Pierre White

[@benbauer7866]

Intermediate step: Uncle Roger reacts to this

[@Pajamaking618]

I don't care for uncle Roger. I've heard stories of him being kind of a jerk

[@fzzypurpleturtle]

One of my favorite uncle Roger burns was Gordon Ramsey bragging about how much more time he’s been in Malaysia and how many woks he owns and Uncle Roger deadpanned “then why didn’t you use one for your fried rice” and Gordon was speechless 😂

[@ballcappaul]

I think it was for Gordon's ramen, but yeah, that was a spot on burn...

[@JohnWarner-lu8rq]

In the video where he actually was in Malaysia, he used two woks.

[@souldancersbyjennifer]

​@@JohnWarner-lu8rqhe was in Indonesia

[@JohnWarner-lu8rq]

@@souldancersbyjennifer You are correct.

[@ZeinhartBuster]

not "Malaysia", it's "Indonesia" and it's about Ramen, not Fried Rice

[@theaberrantdon]

I really liked the approach to this episode. They all pretty well accepted that Uncle Roger knew what he was talking about and the episode turned into exploring exactly what happens when you break those rules, so that you can better understand why you do those things and what what happens it you don't. I really enjoyed that take and I learned a lot from this episode. Thanks!

[@KhronicD]

This is so clearly a well planned attempt to get Uncle Roger to come on Mythical Kitchen. Like, I get it, it's great, super enjoyable episode. JUST KISS ALREADY.

[@theaberrantdon]

@@KhronicD Maybe, but what kind of episode would they invite him to? This was their fried rice episode.

[@jeremymissens7608]

@@theaberrantdonUncle Rogers last meal

[@MrNinja543]

@@KhronicDwhy not both? It’s possible to have more than one agenda you’re not making any groundbreaking discovery 😂

[@arba71]

Food Fears! Though he'd probably just list Jamie Oliver's recipes.

[@Nikifuj908]

Minor point: In his egg fried rice video, Uncle Roger just used Hainanese chicken rice because he was in Auntie Liz's kitchen. While it probably did add to the flavor, he didn't say you _need_ to use Hainanese chicken rice. Plain leftover rice will do.

[@Dakarn]

Japanese fried rice has you put in Chicken Bouillon powder... so Hainanese Chicken Rice is always a good idea.

[@jakubrogacz6829]

@@Dakarn It's a carrier of flavour, probably if you do rice with it it makes it surround the rice and penetrate it, which might bind the taste together better ( sorry once I realised it came out as Star Wars paraphrase I just couldn't resist, funny considering I was going to paraphrase Dune originally )

[@Dakarn]

@@jakubrogacz6829 The chicken bouillon powder, as well as soy sauce, has MSG in it. So it enhances the flavor. Making Hainanese Chicken Rice would just avoid having to use MSG if the person doesn't like it.

[@CorvusCorone68]

@@jakubrogacz6829 an elegant taste... for a more civilized age

[@DizzyBusy]

​@@CorvusCorone68On a tangent, Yoda should never have gotten a lightsaber. He should have been too elegant for that. That is all. 😂

[@TheOnyxFlame]

I'm not a big fan of the "that myth munched us!" transition bits, but I love how uncomfortable everyone looked doing it. So yes, keep doing it

[@isaiahfrei9058]

I feel like if Josh just screamed it out of nowhere, it would've worked better

[@hunterschofield5325]

agree 100% only continue if it’s always awkward

[@anda_smile]

YES. Especially if it continues to be awkward/cringey. It being awkward fits so well with the 90's sitcom intro.

[@musicmaniac32]

@@isaiahfrei9058 FOOD FEARS!

[@psukhopompos]

I just love that the myths reciprocate. Not every partner does.

[@adamo.g.2543]

At the end, you should do the "Perfect Version" vs the "Worst Version" and then have a blind taster try the two and describe them. So for this, pan, new rice, peanut and don't dump would be the "worst version"

[@PlumberryPuppet]

I think olive, not peanut, would be in the worst version.

[@killrade4434]

Bring Jordan on so she can scold whoever made the monstrosity. I would love to see that.

[@shit_tiger]

Would definitely be olive oil, peanut was a very close second according to them.

[@vyran7044]

while i agree about the "best vs worst" thing i would actually go a step further and do ALL tests blind. That would reduce placebo effects.

[@adamo.g.2543]

@@vyran7044 or have the other 2 chefs blind test it

[@MAleshtheway]

No idea why but I feel like imagining Josh taking company time and ressources to build the first panel is the funniest thing, instead of asking the art Dept. 😂

[@sachyriel]

The Art department has important work to do, so they hand Josh a pair of safety scissors and a pile of old magazine and he just goes nuts.

[@damienmarty3663]

I personally like the idea that the Art department makes it, but keeps what they made secret until it gets revealed on camera, and then Josh has to improv his way through trying to explain what is on it.

[@yanguskhan8513]

im imagining both scenarios in my head and i love both. josh with safety scissors, pile of magazines, and a juicebox going to town makes me giggle.

[@PlantBasedLaughter]

Trevor chanting, "This is fun for me," while looking so stressed is such a mood lol

[@trebelmeker]

let me say this to everyone as an Asian that doesn't share this idea, in the past years I feel like people are getting too pretentious with fried rice. do whatever the heck you'd like with your fried rice, it's the whole point of making fried rice in the first place which is to not waste the leftover rice from yesterday. If you think you like the taste of using olive oil then go for it, if you only have saucepan at home and it's a late-night craving then just fire it up. who's gonna prevent me from putting black pepper on my white pasta dish?

[@FluffieXStarshine]

I love doing a fried rice to use up left overs. got some left over ham? peas? carrots? random cut up veggies from a salad tray? As long as you and whom ever you are serving enjoy that's what matters

[@jrmarcus]

I think you're missing the point on this a little. You can do what you want. The point of some of Uncle Roger's videos was celebrity chefs telling their audience that this was the way things are done and having no clue about the dish. If the chefs had said that it was their take on a dish rather than telling their audience that this was the way to make it, there might not have been an Uncle Roger video. Celebrity chefs feel that they are elevating dishes inferior dishes. Years ago, there was an episode of a British cooking contest show. The judge in the show attacked one of the contestant's dishes because it was done as a Chinese dish, which the judge felt was an inferior style...compared to the classically taught French-style dishes the other contestants made.

[@justaliteralgoat5639]

@@jrmarcus The point has gotten sullied by how pretentious people have gotten about fried rice now, it's to the point where it almost feels like you're being shamed it you don't do it the way Roger says to

[@-xaoc]

Yo thank u

[@santiagooehler]

@@justaliteralgoat5639 I feel this way about almost every food, italians are very particular about this too. I think the point is not losing the original recepies and techniques, or call out chefs that say they know how to make the original dish and do whatever they feel like, which may be a very good dish but not as the original. For example, I am mexican, I know a taco could be whatever you like in a tortilla, but a taco al pastor... it's a very specific recipe and should be done a certain way to be called that

[@DAVID-io9nj]

Remember that this dish is a way of using day old rice. Not intended to be a gourmet item. That said, my favorite addition to the basic mix is to use diced traditional Chinese sausage, lop cheong, which will introduce a deep meaty pork flavor. If you can get real traditionally made char siu, slow roasted overnight, not oven baked, that will be great also.

[@nooneinparticular469]

Really any fatty meat product puts your rice on a whole new level. You want that smokey flavor from low-smoke-point lard. One time in college I made fried rice with leftover carnitas, and it’s maybe the best fried rice accoutrement I’ve had. Pimp your rice.

[@StormsEyeScepter]

I appreciate Josh's enthusiasm for Chinese eating utensils honestly. That pyramid was beautiful - thank you Josh for validating my habit of using chopsticks with almost everything

[@AvaNightingale]

They're truly ridiculously versatile, and if more people got used to eating with them they'd NEVER have hot cheeto fingers again!

[@Azariah-pv2xv]

I'm the same way unless feeling rushed

[@benscott9367]

I felt like Lily was always the "more cook than comedy" part of this crew. It was really fun in this episode to see her let loose and enjoy the comedy a lot more :)

[@shadmankabir5916]

they all started as "more cook than comedy" even josh. And because they are all terrible influence(hilarious) on each other they turn into pure comedic gold

[@thatissomeBS]

Also, her cooking chops were evident here, as she was the only one that knew to dump the sauces around the outside of the pan instead of straight into the middle. It coats more evenly that way.

[@paulwagner688]

@@thatissomeBS I noticed that. Perfect wok technique

[@michaelsweeney596]

She's a bhaddie

[@moorenicola6264]

I like her quiet personality. If everyone was really loud it'd be too much.

[@tamrabananarama3354]

The best part of this episode is that while uncle roger's recipe was a safe bet, ya'll put in the extra effort in B rolls, intros, etc....just makes it fun. As a team, it's really nice to see the hard work being put in by the editors and crew behind the scenes. The Mythical Kitchen crew are all really talented. ❤❤❤

[@JunnyJai]

As someone who works in a family business as a chef. This fried rice episode hits my soul. Especially learning about wok hay it's a very real thing. I've been cooking for over 14+ years as it was my father who taught me everything I know now.

[@13374me]

Would this not be similar to seasoning a cast iron or carbon steel pan? I’m actually kind of irritated that they didn’t include that in their testing, since it’s more of a question of material vs shape then, instead of both being different like they did.

[@JunnyJai]

@@13374me it's not that deep no need to get irritated over the small things. They were comparing household tools to a wok nothing more. The video itself was informative enough for casual people to learn about. If people wanted to learn a more in-depth wok video (like materials used) they could find that information either on KZbin or Google. This video serves just fine.

[@jakubrogacz6829]

@@13374me Dude, operating cast iron pan like wok would absolutely kill your wrist more than 200 years of non-stop coding ;)

[@el_spaghetto]

I've been told that it's okay to use freshly-cooked rice as long as you cook it in slightly less water, set it out to dry for a bit before it goes into the wok, and are impossibly good at cooking.

[@plasmman]

If you have it to dry, it isn't fresh really. But yes that's what they do in restaurants.

[@mj.ray0898]

It doesn't need to be literally day-old rice, just cooked and then dried out enough that the grains don't stick together when frying in the wok. If I don't have leftover rice I spread freshly cooked rice on a baking sheet and fridge it uncovered for a few hours, gives the same results as leftover rice. Your info is good 👍🏻

[@osvster]

The context is for home cook in Asia, we cook rice at least once or twice per day (usually not involving fried rice). But when that time comes and there's some rice leftovers in your rice cooker for some reason, you know what to do... That's what uncle refering to since he's a homecook for his wife. But for restaurant, they are professional and knew their thing.

[@kobisjeruk]

People dont use day old rice as a choice, people use it out of necessity or rather the whole origin of (asian styled) fried rice is by using leftover rice. The whole not clumping, better flavor absorbent etc is after the fact kinda thing. Might seem like a genius thing but its all just happy accidents. So, can you use freshly cooked rice? Sure, why not? Can you use basmati/jasmine rice? Even better. Japanese sticky rice? Ok, calm down now.

[@el_spaghetto]

@@osvster Yeh, I was mostly being silly because I rarely have rice made beforehand, so I end up cooking some fresh when I want fried rice. It's difficult to keep it from sticking together because I always forget to give it time to cool off.

[@mpbx3003]

My guess on the extra char flavour of the oil is that dumping it out creates a thin layer of hot oil that heats further and really starts to break down, whereas the oil remaining in the wok stays at the high temp without increasing to the point of breaking down.

[@rossbatten2912]

Yeah that moment between removing the smoking oil and adding in new allows the pan to heat a bit more just before the aromatics are added. Makes sense at least.

[@jakubrogacz6829]

@@rossbatten2912 It's little tricks like this. Like you should torch onion for chicken broths, it makes it taste much different than just dumping onion in

[@charlesxflare]

I actually made fried rice w/ leftover pork the same night this video dropped. I unintentionally did all of these "good" steps except the wok hay.

[@doug539]

The thing about fried rice is that it is the ultimate leftover dish, there is really no restriction on what you put in as long as you do the key steps correctly it will come out delicious.

[@fatgothartist]

Leftover fatty barbecue pork is excellent in fried rice

[@megothefabulous]

the 90s family sitcom intro is everything and i watched it a million times, thank you for the serotonin

[@mpbx3003]

I just want Nicole to know I heard her "absolutely nothing" joke and I loved it.

[@twistsnakeanklesvids261]

Fork! HOUH! Good gawd y'all!

[@kyleberry7278]

Loved the transitions with Lily trying to flip something, Trevor talking on a banana etc.!

[@MikePEndersJr]

Josh taking aim at Uncle Roger?! Hiya....this will not end well for nieces and nephews in Mythical Kitchen.

[@Frentraken]

But it'll likely end well for us with the inevitable cross over episodes.

[@thejjackson]

I like how Trevor and Nicole just dump their soy sauce in one spot. Uncle Roger will be so disappointed. Hiyaaaa. Thank you for watching this weejo.

[@elephaux5671]

Nigel Ng/Uncle Roger is a clown. He knows very little about food and continues to trade on a single joke. His relevance will be short-lived.

[@RockyP77]

I love this response

[@limitlesspursuit]

Mythical Society is pretty powerful. This is just one sect

[@firenation135]

It would be cool to see a twist on this series where the 2 who didn’t do the cooking for that myth do the taste test without labels and the 2 who cooked it know which is which. So we get a blind taste test and a genuine decision on what’s better. Absolutely love the series though, have been learning so much and enjoy the atmosphere of the kitchen

[@suprememedjai4433]

Lily is like the little sister Josh never had

[@kategilreath7781]

I love Myth Munchers so much and I absolutely adore this crew. Nicole's little kisses on her answer card was so cute I'm gonna cry from cuteness overload The Myth Munched transition was great also!

[@classicleecatastrophe1941]

Just an FYI, a lot of people with peanut allergies (like myself) can actually eat things cooked in peanut oil as the oil is highly refined and doesn't include the part of the peanut the majority of people are allergic to (the protein). Obviously if you have a peanut allergy, esp a severe one, you should do what you need to to keep yourself safe, but just thought I'd put it out there.

[@malevolentsnow9867]

Wow that’s really interesting I never would have thought of that. Learn something new everyday.

[@cullenherrera3976]

yeah I’m severely allergic to peanuts and I work at chick fil a where the chicken is fried in peanut oil

[@eddiebrito4515]

I was going to make a post of this myself because I am also allergic to peanuts and have peanut oil just about every time I fry. I wanted to check the comments before making a duplicate post. Well said.

[@chumuheha]

How would you test this though lol Like drink a shot of peanut oil with your epipen nearby?

[@eddiebrito4515]

@@chumuheha no read the first sentence of the post. It is refined and doesn't contain the protein our bodies are trying to fight off.

[@joshwilliams8863]

7:48 Love the Zoolander reference! My millennial ass made a Zoolander joke while lecturing medical radiation science to 300 (mostly gen z) students. I got approximately one laugh.

[@nooneinparticular469]

What is that? A laugh for ants? (This joke brought to you by the Gen-Z for Zoolander committee)

[@teploves]

Here in the Philippines we usually deep fry pork (bagnet), and use chicken oil as condiment... either of the two, has always been my base for my fried rice & its so f’n good 😊❤

[@kennokishi]

The energy of Trevor and Lily working together is great, absolutely hilarious.

[@DeltaDemon1]

Fresh rice has to be dried in the pan before the cooking process begins. Then, you take it out of the pan and start your cooking process. It works just as well as day old rice but takes less time because you don't have to wait 24 hours to get day old rice.

[@kj12351]

I find a 50/50 of day old and fresh rice is kinda good. Also, the guy that used the pan kinda let the rice sit for 30 sec, don't do that. In the end, it's all down to what people like and is use to tho. My little brother and sister don't like day old rice, they find to dry but they like fresh rice. I like both.

[@katsnboots4709]

Trevor not knowinging how to cook the rice was redeemed by his remembering the MSG and that pan toss.

[@FizzyK-45]

Can't wait to see Uncle Roger's reaction to this. 😂 And I hope we'll get Uncle Roger in a GMM and/or Mythical Kitchen episode one day. 😁

[@marcuspi999]

Lily would have an easier time flipping if the countertop was lower for her. Your arms are a lot weaker if they're up at shoulder height. One other observation, Trevor kept pulling the wok completely off the heat when he was flipping, but also when he was talking. I'm sure that doesn't make too much difference, but whenever you see real Chinese cooks flipping, they barely lift the wok at all so it never leaves the flame. 🔥

[@Babe-vi6cv]

i want the "this myth munched us" to continue for the sheer hilarity of pretending that it's always been there. gatekeep gaslight girlboss lol

[@LG-jb9zs]

"clam chowder" *shloorp shloorp shloorp" will now live in my head rent free.

[@RainCheck797]

My favorite part of this episode is the future episode where Uncle Roger reacts.

[@itsjess1046]

I would pay so much money to have the mythical kitchen host a hibachi night for my bday

[@Vitz3001]

The reason to use a sautee pan is if you only have access to an electric stove. If you put a wok on there the bottom will get super hot, but the sides will still be cold

[@rossbatten2912]

This is me. I would love to cook with a wok but a good wok is already expensive and then I'd need to buy a burner since I only have an electric induction stove top. Some might consider it a good investment but I ain't that rich.

[@13374me]

You can get around it a little bit if you have a cast iron or carbon steel sauté pan, it’s the same/similar material, so the wok hay would be there, but honestly the shape is more important.

[@Wishuponapancake]

as someone who has been using a non stick wok to fry on an electric coil stove, it actually works fine, just crank it and let it get hot before you start cooking, and work fast! i guess your mileage may vary tho, my burner gets pretty hot it seems, but flat wok on electric stove is not that big of an issue, i'd still much rather use that than one of our frying pans

[@amandafava5724]

Actually Josh, lily did blue carbon steel. Yours was blue carbon magnum. Because you turned left.

[@GrahamCrannell]

I was looking for this...

[@bigcupodisapointment]

Josh has to do one of those "I cooked for a food critic" for Uncle Roger.

[@thedarlindelaine4419]

Oh yes!

[@SoupInspector]

The intro is a too many cooks reference from an adult swim one-off show and I love it so much

[@atroy3800]

Highly trained team of culinary professionals. Chaos ensues

[@richgable4913]

I don't think I can express in just one comment how much I enjoyed the opening title sequence. I died (in the best ways) when I saw it was a different opening than the last one! I love it!

[@tab021]

YESSSSS MYTH MUNCHERS!!! And Uncle Roger?! This is a dream episode. Thanks for bringing this format back! Amazing

[@paulwagner688]

"I'm not strong" says the woman with the best guns I have ever seen.

[@Grooth]

Absolutely loved the sitcom style intro. There's a joke to be made about Too Many Cooks but I am not smart enough to make it.

[@BradLane84]

So as a previous wok cook, everything is done with a 6oz ladle only. You use the back of the ladle to smash the rice while you’re tossing. And sauce while you toss and finish with 2oz of sesame oil right before you plate. It adds light sesame flavor and keeps it looking pretty.

[@nicbarrett9669]

Would love to see them blind taste test in each round

[@TheGamingGuyYT]

I saw the eletric burners in the beginning of the video thinking they were going to commit the heinous crime of using that instead of fire

[@DarthArachnious]

I had to buy a Wok after I watched Alex the French Cooking Guy. Spend weeks finding the perfect Fried Rice recipe that he could do at home.

[@OnkelHucke]

Damn. Two doses of blue carbon steel from Josh and Lily. Had to pause the video and take a very cold shower.

[@dylanstuart2432]

This has gotta be Lilly’s best episode. Get it get it! I love this one so much. Josh makes these shows so effin awesome

[@samanthaschmidt3628]

The fact that they still never blind taste test or have people who are not cooking it blind taste drives my brain bonkers lol

[@NeroNyte]

If I had to guess about not dumping making it less charred flavor, maybe the oil being in the heat so long makes it go neutral and lose its flavor, while adding fresh oil gives it just enough time to draw out the flavor without over neutralizing it

[@DanielBohnen]

Your comment was copied by a pornographic bot

[@NeroNyte]

@@DanielBohnen lol I'm not surprised

[@zkillag5326]

Finally you made the video I’ve been waiting for and was exactly as expected 😂

[@TommyBTubing]

Please keep doing the super awkward myth munching bit, I love watching yall struggle 😂

[@casdelvo]

I love all the bitsyness of this episode both transitions & the myth munched. Like they're so goofy while also being skilled like that's cooking baby

[@acgeewhiz]

Love Josh and Lily doing their best Zoolander impressions at 7:40, lol.

[@Rea13434O]

0:49 why are the intros so good 😂😂

[@undercoverkitty]

I'm so glad Myth Munchers is back. I love this show.

[@VegQuaker13]

I didn't choose to die if I eat a peanut or decide that I didn't want people to eat their snacks on a plane. What the hell dude

[@redflags6583]

The thing is though, you can use a saute pan, and you can use a camp stove, and you can use fresh rice - as long as you understand why people tell you why you shouldn't use those things. The key to fried rice is a ripping hot cooking surface. That's why recipes say use a wok, with a jet engine for a burner, and to do longyau (dumping cooking oil). It creates an evenly heated surface for your rice. You can achieve the same things with what Western home cooks might commonly have, but you'll have to get there differently. So obviously doing the same techniques with different equipment won't work. You can use fresh rice: so long as you steam it and not par boil it. The point is to get rid of the moisture. Restaurants do this techique so they can serve large amounts of fried rice on demand. Fried rice is as much a theory and technique thing as it is following a set recipe. Of course, over the years and centuries best practices have been developed. But you can always break dogma, so long as you understand why.

[@MedievalSolutions]

You can also use olive oil, just don't use extra virgin olive oil, use the slutty olive oil, which can actually heat fine without denaturing.

[@tinntinnamp]

Exactly, I make fried rice all the time with freshly cooked rice and never had an issue. As you said, understanding the science behind it helps you adjust accordingly to use non traditional items and things like freshly cooked rice!

[@TheSuperRatt]

And in come the expected snobs telling Asian folk "Well ackshully THIS is how it's done." Smh.

[@redflags6583]

@@TheSuperRatt I'm Filipino. Check yourself before you wreck yourself.

[@Legendary_sartorian]

i love that uncle roger is just a character played by a comedian and he still command such authority about what is good asian food like hes a master chef, maybe hes actually a highly trained cook but chooses to be a comedian

[@deprofundis3293]

I missed this series! My favorite! Also, you should try tasting the results blindfolded to ensure you're not being biased by expectations. 😊

[@SkepticalCaveman]

A carbon steel paella pan can replace a wok, it's way more versatile and take much less space thanks to the small handles.

[@Hayes955]

Please continue doing the myth munch bit. I really enjoyed it, almost as much as I enjoy fried rice.

[@azehanazli2527]

as a malaysian, yes uncle roger did explain the fundamental of the very plain fried rice. but if you ever went to the restaurants all races in malaysia have their own kind of twist of it. the chinese is more fragrant and it’s more classic. the mamak style have more spice more colour to it. and the malay style is bunch of sauce dump in a wok, the squid/fish sauce, oyster sauce, ajinomoto, white pepper, salt n sugar, thick soy sauce and chili sauce.

[@kellyhall1453]

as someone with a peanut allergy that recently ate african food cooked with peanut oil and went to the hospital because of it… i can confirm that peanut allergy people are indeed weak💀

[@Asta_Rose]

Some people pointed out that it depends on if you're allergic to the protein or not, because some will be allergic to both. But oil won't carry over the protein from the nut.

[@TheKindredCollection]

They should do a segment at the end of this format where they take all the worst ways and put it up against the winning one. Maybe doing all the steps spectacularly wrong cancels out the negative attributes and magically makes it amazing.

[@Epictacotime]

Uncle Roger about to have a field day with this one

[@sillicon8227]

25:28 this part killed me 😂 She's so fun "I was dancing back here"

[@joelcochran5635]

My absolute favorite series on KZbin and I'm not ashamed to say it publicly.

[@bananacrabman6646]

i prefer the "this myth munching over the gags between scenes but honestly i think a simple "this was better then this" then transition to the next scene is all you really need

[@cordsss723]

Personally would love to see Uncle Roger come on and make everyone compete for Uncle/Auntie titles

[@melaniemagolan2241]

I want him as the guest judge in a “who makes the best…?” episode for fried rice.

[@MrAilsaAng]

I am laughing out loud at Nicole’s little quips almost every single episode I watch! 🤣

[@One-hundredhundred]

Please make an episode on the best/most versatile sauce

[@JakeMartinWallace]

@mythical whoever produced this is amazing. The little transition videos are PERFECT.

[@Annalalalandabanama18864]

Peanut oil may be peanut free idk. One time this mom asked me (grocery store worker) where the peanut oil and cornstarch is so she can make peanut butter for her son who is allergic to peanuts. It’s always been one of the weirdest interaction I’ve had .

[@SilverFoxCooking]

I was thinking when they mentioned peanut allergy, that the oil isn't going to cause an allergic reaction. Honestly not sure though,

[@killrade4434]

Daughter was allergic to peanuts and we found that some peanut oils don't have the protein that causes the reaction and are safe. I know the Chick-fil-A where I live uses that oil but I am not sure all peanut oils are like that.

[@randyjackson4414]

I almost died from cringing with the myth but, but loved the rest of the video. Great channel!

[@Kirbyfemur1]

Don't know if many will read this comment but if you HAVE to make fried rice with fresh rice, there is a way to get nearly as good quality. Once the rice has finished, take some kind of cooking sheet and spread the rice out over the sheet, if it can fit in a fridge put it in there for half an hour to an hour, or out in the open for a bit, and it should get close to the consistency you are needing.

[@dylanstuart2432]

This literally makes me wish Mythical was around forever. Best cooking show ever

[@roxanne8882]

I'm not 100% behind the "Myth munched us" tagline, I really loved the creative ways that each team used to deliver their findings to the next group. That's more unique to Myth Munchers instead of being more like a following a protocol. That's not the Mythical Kitchen way!

[@shepshape2585]

These should have all been blind tests. It's too obvious that their expectations going in are to confirm Uncle Roger's method, so their taste buds just confirm that.

[@hoshibooby]

I love Mythical Kitchen solely bc I never know what kind of deep cut reference is going to be tossed in my face. ROWAN ATKINSON AND RAT RACE ARE TOO GOOD!

[@douggraves2823]

Josh's laugh after Nicole's smellovision comment @ 20:10 made my day lmao

[@remey2055]

I'm thinking that the "Myth munched us" thing would be better served maybe if a myth stumped all 4 of you at the end. As it was, it felt overused. Otherwise, awesome episode! As with everyone else, can't wait to see Uncle Roger's reaction.

[@stilelits]

yeah i agree...we don't know what their guesses are until the end, so it doesn't make sense to say either in the moment

[@jostewart3192]

I’m commenting to boost this so hopefully MK see it bc I agree

[@kylewallace9341]

I actually really enjoy how during all the brake cuts. Everyone else is doing slightly weird things. And then Josh is just completely f****** out-of-pocket.

[@homuraakemithehero7707]

As someone with a peanut allergy, I too hate having a peanut allergy Good thing most commercially processed peanut oils are so refined they’re actually safe to consume because they don’t contain the allergen! Only have to be careful with homemade peanut oil and I think certain less processed varieties available are but for frying those are often super safe. Always ask when unsure though!

[@lucasvincen398]

I'd leg wrestle Josh for Trevor's windbreaker

[@MumzyTheGreat]

I can't lie I could go without the "this myth munched us" bit

[@Epictacotime]

Yea I'm not really feeling it

[@andyshen5566]

What I learned about dumping oil was that with the pan heated, the nooks and crannies release any leftover bits of food / aromas from previous cooking into the hot oil. So essentially, you're using the oil to wash the wok and transport those previous flavors out.

[@perezmatias27]

It’s hilarious. Please keep doing it. The awkwardness makes it so much funnier 😂

[@samanthal8981]

Cannot wait for the reaction video from Uncle Roger

[@bailey9750]

That Westfield sherman oaks joke really hit for the handful of us who worked at that mall specifically, thank you

[@benf6822]

I laughed as soon as I saw the myths. Made a hell of a lot of fried rice in my time

[@Stackali]

he goes after professional chefs for not having a wok.

[@sophiamarvnsdaughtr5167]

Love this ep, love uncle Rogers inspiration!! Can't wait for his response XD I love you guys!

[@hihihihi4758]

The cookware used is actually a called frying pan or skillet. A sauté pan is essentially is is much wider but slightly shorter sauce pan

[@Rea13434O]

They should try doing blind taste tests for these!

[@Saanail]

Fried rice is one of the few foods I've cooked many times in my life. I started from just randomly frying rice with vegetables and oil and eventually learned important lessons. It's funny that I independently learned that the wok and day old rice makes better fried rice than another pan and/or fresh rice. I'm absolutely positive my various recipes would have been mocked wholeheartedly by Uncle Roger though!

[@BarnyardEngineering]

Could you imagine Josh and Uncle Roger in the same room?

[@auberginebear]

I'd rather not imagine, just give me the episode already!

[@gilliganmcneuter4550]

I would love to see someone just once 🙂 tell Josh that repeating himself constantly is annoying as hell