Pro Chef Reacts... to Uncle Roger MAKE EGG FRIED RICE (3M Subscriber Special!)

The time has finally come. I get to turn the tables on Uncle Roger and dish out criticism and judgment on his cooking skills. Let's see if he can stand the heat or if he should stay out of the kitchen.
Check out the original video and show some love by smacking the like button
• Uncle Roger MAKE EGG F...
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[@mrnigelng]

Uncle Roger picking up a few tips…

[@ChefBrianTsao]

❤️❤️❤️❤️

[@therealeffect]

Not bad!

[@saadmaanshahrier]

@@therealeffect 😂

[@kpokucrocky7142]

Let`s see how Uncle Roger gonna judge Chef Brian Tsao, for his egg fried rice! :) I cant w8 to see that !

[@moseslalmuanpuia8988]

Uncle roger, your favorite kitchen appliance for making fried rice is the induction burner right ?

[@StuartJuggernaut]

Damn this guy has his life together fr. New sandwich shop and metal band all while doing a youtube side hustle.

[@colinfun]

If you did not know, the peanut allergy guy is actually Liz's husband, a very lucky man in my book, her channel is well worth a look, very funny videos from her house with 2 kitchens.

[@marcusdire8057]

"Auntie" Liz has her own channel!?! She is an amazing chef and so funny with Uncle Roger. :)

[@colinfun]

@@marcusdire8057 Yes, kzbin.info if you could not find it.

[@SEAZNDragon]

@@marcusdire8057 It's under her full name Elizabeth Haigh. Unfortunately It's been dormant since last fall due her cookbook geting hit with a plagiarism lawsuit.

[@marcusdire8057]

@@SEAZNDragon That is very sad. :( Thank you for the info though.

[@marcusdire8057]

@@colinfun Thank you! :)

[@giusepegari]

Kopitiam is a coffee shop, kopi is Melayu for coffee, tiam is Hokkien pronounciation of 店, a shop, in Chinese. They can range from a food stall to a small restaurant, often with quite a unique mix of Chinese cuisine in local flavour with a hint of Euroupean influent. You can say that it quite a common phenomenom around South East Asian wherever you got a sizeable urban Chinese community, where they will use Chinese culinery technique to suite local pallete and add in a bit of Western colonial flavour for luxury appealling. In Vietnam back in the day we use to have tiệm nước, tiệm is Vietnamese spelling of tiam, usually run by a Hakka or Teochew uncle. They sell a lot of the same fusion food and well known in the city for their iconic take on how to brew a prefect slow brew coffee. Most of them is gonne by the early 2000s. I hope some fellow countrymen can prove I am wrong and give me the address of a good old tiệm nước of Sài Gòn.

[@bossshoang]

This guys knows

[@sleepzy_5235]

aaaaaaaaaa aaaaaaaaaa aaaaaaaaaa aaaaaaaaaa aaaaaaaaaa aaaaaaaaaa aaaaaaaaaa aaaaaaaaaa aaaaaaaaaa

[@bernardlokman5442]

Traditional Kopitiam/coffeeshop are run by a Towkay who runs a venue selling coffee (and sometimes selling desserts and toasts). They would make available tenants to open stalls around them. You can order food from the stalls or sometimes from other stalls from other adjacent coffeeshops, but if you sit down in the cafe, you have to order and buy a drink even if you want or not. It might have changed, and some restaurants claim to be kopitiam-s but kopitiam food is run by people who specialises in various dishes. This love, passion and dedication in specialised food is what many Straits Chinese restaurants are missing in Western countries. In singapore, Hawker centres replace Kopitiam, where many restaurants try to invoke/simulate nostalgia of ‘kopitiam themepark’, but quite different from the local spirit of a kopitiam. For those who belong to the old Chinatown community, Kopitiam is where the communities congregate, newspaper are read, gossips spread and culture passed down. You’ll learn who’s who from growing up having breakfast or dinner there. It’s an important part of our lives and culture and I often feel sad and lament the demise of specialist stall-owners due to low prestige, long hours, low income and lack of support for their craftsmanship.

[@foxfer4965]

Also, since she mentioned Singaporean kopitiam/coffeeshop, not to be confused, there is actually a brand of food-courts in shopping centers in Singapore called Kopitiam also. She is referring to the traditional kopitiam but might be a bit confusing since she isn't actually setting up a mini-food court style shop; which is more of the traditional kopitiam. Her restaurant is selling food found commonly (as individual stalls) in a traditional kopitiam e.g. chicken rice, toasts (with options such as kaya, butter etc) eggs and coffee/tea sets, nasi lemak etc.

[@jasonteoh7039]

Yessir

[@Mattywill29]

They are friends in real life, which makes their interactions so much better because she know what to expect with him.

[@enriqueaguilar422]

From him *

[@Tasmanaut]

@@enriqueaguilar422 with him is also correct, clown

[@SkaterBlades]

I'm so glad i found uncle rogers channel. Since i started watching his content i was inspired to use more Asian ingredients in my cooking (I'm a University student, decided to do cooking as one of my hobbies because its a basic life skill). The Asian ingredients I've started to use like white pepper, thai chillies, soy sauce, fish sauce and sambal have really elevated the flavours of my food

[@dingfeldersmurfalot4560]

Stay curious! It's one of the best pathways to an ever-improving mind and life.

[@silence4531]

As someone with anaphylactic fish and shellfish allergies, I sincerely appreciated your comments on how serious it can be to feed customers with food allergies.

[@drkirbkennethkirby7634]

Why so weak

[@barongerhardt]

Always needing to ask people what is in things sucks. They don't take it very seriously or think you are just being a pain, until they witness you having a bad reaction.

[@silence4531]

@@barongerhardt or worse they think one is lying and it’s not really an allergy. I don’t go to Thai / Vietnamese / etc. Restaurants anymore because of fish sauce, which they try to slip me anyway. I carry an epipen, but they aren’t 100% and I’d rather be alive. The problem is lack of understanding and the many people who claim they have allergies when they don’t, they just don’t like fish/shellfish or have a religious restriction they don’t want to explain.

[@jadentran9895]

@@drkirbkennethkirby7634well, the “weak” is doing better than you so….

[@DarkKeybladeMaster23]

@@jadentran9895 it was a bit from uncle roger jfc he wasnt being serious.

[@emiliasmith5561]

A 'kopitiam' is a Singapore/Malaysian word for "coffee shop", but it's more like a place full of a hawker stalls. It is a Hokkien term IIRC (a common dialect in those areas)

[@Kenlac92]

Thank you!

[@colelje]

Yes. That's correct. It's like referring to a place that sells coffee as a cafe. It's used as a generic term.

[@gtxviper]

Your comment regarding spreading more education with Asian cooking is spot on. Turns out I've based everything on so-called asian recipes that are basically Mr Chilli Jam esk based adaptations for western palettes. I think on some level they just want to turn out books without giving one iota of respect to the traditional method; they wouldn't do it with French cusine so why do it with others. Just do it properly and then make suggestions as to alternate ingredients while bringing attention to the fact it won't be the same. Simple things make a huge difference, like I've only last week started cooking out the coconut milk in my thai curries... what a difference splitting the milk makes. It changes the whole flavour profile of the dish.

[@magdolyn]

This is 100% my experience, and I'm so glad I was able to find the right info and change.

[@silvermeasuringspoons6462]

The lasted Mr Chilli Jam’s “Thai red curry” video from uncle roger, is the worst so far

[@gtxviper]

@@silvermeasuringspoons6462 aye... It's not thai, It's not red and it's not curry! lol

[@MrLolx2u]

So "Kopitiam" to us is just a type of shop that congregates tons of tiny hawker stall into one massive shop. It's much like a hawker center but not a building itself. It's like a shop-within-a-shop. You can find tons of different food sold by different stalls, all in one shop. "Kopitiam" essentially just meant "Coffee shop" as in the past, such shops do only sell Kopi (Coffee) and Roti (Bread) with butter and kaya (Coconut and egg jam). As times change, taste does too and soon these Kopitiam bosses had to add more food items into their business and by the time the 80s and 90s rolled in, the "shop-within-a-shop" system was the mainstay and now if you ask locals what "Kopitiam" is, that's what it is, "shop-within-a-shop".

[@alzahir]

You're about the only reaction-to-reaction-videos that I've found worth watching. You add so much useful information to Uncle Roger's entertaining videos. A collaboration where you two react to Asian cooking would be amazing, I'm sure 💜

[@tattletail9720]

thanks for explaining the allergy joke, I know it annoys some people but i'm deathly allergic to soy and had someone think I was just being picky, eight hours and a trip to the hospital later I was super pissed, by the time I got back to the restaurant they had thrown the guy out so hard he bounced.

[@phatasm6351]

You should watch how uncle roger cooks actual thai green curry. And you will love the banter between him and the chef.

[@rasmusazu]

You should react to SortedFood, they're pretty good. They're 3 "Normals" and 1 chef and they do things like "Pass it on" (Where they each take 10 minute turns at cooking something without knowing what the previous person did) and other interesting things with food where they try to waste as little as possible :) Uncle Roger even has a guest appearance on their show.

[@ironized]

Especially chef vs chef battles

[@rasmusazu]

@@ironized Indeed, they often have Michilin star chefs visit ^^

[@ChrissieBear]

Sorted Food can do a lot of bad things though.

[@ironized]

@@ChrissieBear that’s the point.

[@rasmusazu]

@@ChrissieBear Indeed, if he reacts to them just having fun, it'll be advertisement, however, if he reacts to.. Lets say; Barry doing his own thing in a team challenge or Mike fucking up. He has something to go in on and explain why it didnt work.

[@pixielight125]

I really appreciate the nuances you add to cooking in general. Thank you for your content!

[@TheWelchnut]

Love the videos! The insight you add to the videos is always very interesting!

[@KUsery42]

In regard to the “moldy flavor” of white pepper you mentioned... Once had some hot and sour soup at a restaurant that legit tasted like a horse stable smells. Took my friends and I a minute to figure out how it might have happened and settled on the idea that there was overcooked (or had long been steeping) white pepper in it in addition to the mushrooms that somehow made it taste like that. I usually use it at the end of cooking, so it’s just a guess, as I’m not interested in recreating that flavor ever. lol

[@iikkajanaert]

use white pepper if you fry stuff, black pepper if you boil stuff - otherwise they taste odd (or even bad depending on your taste buds)

[@timothyaugustine7093]

@@iikkajanaert I typically add white pepper to my porridge or creamy soups as a condiment so they do actually taste better. No problem with it being odd.

[@iikkajanaert]

@@timothyaugustine7093 White pepper works with creamy substances, but I think the main issue with K. Usery's recipe was frying the mushrooms and then adding them to a soup. Either add it to something that has a porridge like substance or just boil the mushrooms and add some spices into it.

[@dbbangbang429]

As a garlic lover, I tend to put a lot of fine minced garlic in my fried rice too. There's something about it that is addicting. 😂

[@Metal_Auditor]

I've not had a problem starting with the garlic and shallots. As you're mixing more cold ingredients in it cools them down enough to keep them from burning.

[@astupidlylongnamethatstoolong]

Yeah, this is simply just down to preference. I've done either and prefer garlic onions first.

[@dingfeldersmurfalot4560]

Found the same thing. Always worried about the threat of burnt garlic, but it almost never happens, as next after next ingredients juice up the pot and keep on breaking down the garlic till it's more a sauce maybe, not so much potential to burn.

[@Metal_Auditor]

@@dingfeldersmurfalot4560 now sometimes I decide to cook fried rice and I don’t have any fresh garlic, so I’ll used minced garlic (the dehydrated kind), and that stuff will burn very quickly, so I put it in immediately before I put in the rice.

[@dextokuyasu]

I love whenever one of your reacts pops up. I think I’ve watched this alone about five or six times. Love the information and education you give. Awesome job.

[@ChefBrianTsao]

Thank you!

[@johnengineernerd5416]

Thanks for dropping the knowledge!

[@rikardm433]

This is by far my new favorite channel. ✌️ Love the content, keep it up! 🫡

[@kaseywahl]

I wish I lived closer to NYC to come out and support the new shop! I love everything you do. Keep making great content, music, and food, my guy!

[@youdeservethis]

I really like your channel and am learning a lot about Asian cooking! As a pastry cook, I love your emphasis of mine en place-saves so much despair half way through a recipe.

[@tracesosebee5485]

I worked at Chick-fil-A, a customer wanted something well done, but all our chicken fryers (we fry chicken in peanut oil) were either down for cleaning or in use. One of the ladies threw the chicken in one of the fry fryers, where we use canola oil. We had to shut off the fryer and replace the oil, that was like 7 gallons of canola oil. Allergies are no joke in a kitchen

[@csl0801]

So cool how excited you got with the white pepper. It's true, it adds that something special in Asian cooking 🤩

[@harrislam]

It's actually very easy in application. Whatever you are cooking, even for western cuisine, if you want a pepper kick but don't want your pepper to be palatable, just use white pepper instead of black. It seems like no westerners know about this at all. It's crazy.

[@vespasiancloscan7077]

@@harrislam palatable? You mean noticeable? It's a thing in French cuisine, purely aesthetic: using white pepper in white sauces to avoid "unsightly" black specs. White pepper has its distinct taste though. Brian says "moldy", I'd put it as hay-like (or dung-like). Not really a subtler alternative to black pepper, just a different thing.

[@tonykuriger573]

Re: gas cookers: We are about to rebuild our kitchen and we have gas mains on site. We ended up going with induction hob on the inside and then a covered outdoor kitchen with the BBQ and a wok burner. Best of both worlds. I agree that appliances need to head to greener but if you're minimizing footprint in other ways (and not using gas to boil potatoes) then I think there's a balance. Also those (good) high KW induction hobs are super expennies at the moment.

[@michaelheliotis5279]

Outdoor kitchen with wok burner?! Fuiyoh!!! Now all you need is pots and pans stored in the oven and then you have two authentic Asian kitchen! Just make sure you only use induction stove for guest that you hate! 😄

[@tonykuriger573]

@@michaelheliotis5279 Soz, I am a man of all cultures. Double oven because one isn't enough. Wok burner one night, asado (Argentinian BBQ) the next, but still need a good old fashioned Sunday roast with a pint of bitter from time to time.

[@tonykuriger573]

If Brian or Uncle Roger ever visit NZ though I'd hook them up with a hangi. Native Maori cooking method where you dig a whole, set a fire in the hole, heat rocks with it then bury food wrapped in soaked flax to cook in the ground for several hours. It is unreal and everybody should try it once.

[@barrybpl]

Such a fun and informative video, well done.

[@wiltchamberlain9920]

Love coming on in the morning and seeing a new video. I imagine Brian coming back from a gig or practice (it ran late... or early... whatever) and still being up from the previous day and just hitting post while winding down. You should check out Anime with Alvin doing Ramen. It's part of the Binging with Babish universe. Highly recommend. And a metal question: What's on your playlist when doing whatever? I'm huge on Meshuggah, Gojira, slam bands like Blunt Force Trauma and Devourment. And, of course, older stuff like Iron Maiden and Slayer. And who doesn't love Al with both Ministry and Surgical Meth Machine? And how's that cover of Bleed coming along in practice? Loss Becomes drummer: How's that long walk off a short pier coming along?

[@ChefBrianTsao]

These days lots of Incendiary & Turnstile!

[@wiltchamberlain9920]

@@ChefBrianTsao *adds them to the list to check out more of* That's a thing with Metal. You can be a fan, you can think you listen to a ton of it from all over, and yet, someone can be like, "Cool. Have you heard of (band) and (band) and (band)?" and you're like, "Uh... no..." because there's just soooooo many out there and they're all amazing in their own ways. And it can feel like, "Damnit! I've been wasting my life not listening to them! They're now a favorite!" But, I mean, you just gotta be like, "Ok, from this day forward, I've got some new bands on the playlist."

[@tfull_of_it]

If you are ever in the mood for a parody metal band Nanowar Of steel is a pretty great choice.

[@wiltchamberlain9920]

@@tfull_of_it I will have to check them out. I already listen to Deathklok and Austrian Death Machine. I love metal because, generally speaking, they’re cool with parody. It’s heavy, often very deep music but the community is generally fun-loving and don’t take themselves too seriously.

[@charliebaklava501]

The video I've been waiting for

[@gilwenlive]

Love the vids! Keep them coming

[@uzumakirakku]

One highly underrated benefit of induction stoves is that they are really good for old people, inexperienced home cooks, clumsy people, forgetful people, etc. I definitely feel better about my grandma using an induction stove than a gas stove... and myself, too, because I'm just a dumbass. xD

[@NZtechfreak]

Thanks for the videos, love the content. Also love that you play guitar in a metal band, not what you'd necessarily expect from a chef (speaking as a doctor who plays guitar and is a total metal head, another combo people don't expect). As a keen home chef these are great, not only an excuse to re-watch Uncle Roger weejios, but also super informative in their own right. From this new sub, kia kaha!

[@shepherdsgamingrun]

29:19 As of this writing, Uncle Roger has 5.73M subs... or 60,000 more than Jamie Oliver. One week ago, it was UR with 5.59 vs JO with 5.66.

[@JustMNY]

i got so many informations out of this video, i will prob never need them for myself, but i looooooove listening to ppl that know about what they are doing and sharing their informations and experience

[@vr3dgrave]

I love your editor lmfao. Also, love the Stringjoy hat and definitely gonna check out the band

[@saintolafian]

I love it how I always learn something new when I watch your videos🌟🌟🌟🌟🌟

[@figixo]

your videos bring me genuine happiness

[@jensen_z]

The problem with gloves is I’ve worked with people who literally never change their gloves. Like they use the same gloves from open to break and a second pair from after break to close.

[@magdolyn]

This is unfortunately true and disgusting. I've seen people pick things off the floor with gloves on, not change them, and go back to making food. 🤮

[@acsound]

@@magdolyn Ugh. Supposed to change your gloves after *every task* when handling food. (source: my own food service XP, including at my current job.)

[@magdolyn]

@@acsound 1000000%

[@vespasiancloscan7077]

"At least I'm wearing gloves right?"

[@FireyourAdvisor]

Love these videos!

[@alvinlee1816]

kopitiam = coffee shop which is directly translated from hokkien language , it's like the shop with few or maybe a lot of stalls selling different food

[@SHIZZLER__]

Keep up the awesome content. I will overlook the time you called me out about the wife doing laundry in the background. Hope your sandwich shop takes off, sending you some Aloha from Hawaii. Lets Grow!!!

[@abcrx32j]

With the allergy thing, i had a friend who was allergic to pepper. You can imagine how careful she had to be when eating out

[@joebenson528]

SO WEAK

[@serdavezilla6494]

Thanks for the content bro!👏

[@nobuchinobu1159]

I love to put garlic in first. Because the oil will have garlic's smell and will mix in every bit of rice and eggs. And we Asians love garlic('s smell) very much.

[@samanthawolters175]

I loved watching Uncle Roger make his own egg fried rice. And I love this review!

[@XajinJian]

Hahah finally. New subber but been catching up with ur uncle Roger reacts videos. Loving ur opinions and ur take

[@caked3953]

To be honest, white pepper is quite important in european higher level kitchens too. Most underrated spice

[@Nicholasjamesvair]

Love your content keep up the great work 👏 👍 👌

[@clauteletuby]

yes finally, i wanna see ur reaction to thai green curry or ramen next

[@sunbladedrgn]

@6:33 - I'm with Editor Jordan....no such thing as too much garlic. first time commenting but I'm loving your videos. I really love the added professional advise/tips you add to Uncle Roger's comedy. Good stuff! :D

[@amafidumpsite5969]

I still have my huge knife roll from when I went to culinary school but these days I really only use my vegetable cleaver and my bread knife unless I'm doing something weird like deboning something, not figured out how to do that with that huge blade yet. For chopping it just feels so much safer to me, and it functioning as a bench scraper etc as well is a big bonus

[@busymama1981]

Hey chef Brian!! sending u some luv from Northern Alberta, Canada!!Look at u go!! Keep it up.. i kno this is an older vid, but im hoping u see this... 🤗 💙

[@rexxar]

I like ur video. Always some new to learn

[@delekham1863]

The one thing I loved? Was that Auntie Liz took the Wok off the burner @21:50. She did it so casually.

[@doctorteethomega]

Great take, great reaction.

[@DbaldetToShuffle]

Just wanna say, your band is right up my alley and I can't wait to have my vocal chords condition again so bust some ear drums. Good shit.

[@70tt37]

I think it would really be entertaining if Chef Brian reacts to Kitchen Nightmares and I am also curious what would be his reaction to some really health hazard restaurants that was featured on the show

[@christophervanmeier1648]

Just took a look at your sandwich web site. It all looks and sounds fantastic! A couple of questions though... a. No hot sandwichs? b. No sandwich with hot gravy/sauce laddled over the top? They do look two things...delicious and VERY generous on thee portions, Wishing you great success in your endevors!

[@briandoan3837]

This reaction video is gold...💟

[@paul6point7]

Lots of respect to the chefs that do everything with just a cleaver. 🤘🏽

[@victore8342]

"This is the knife I used to beat Bobby Flay" sounds bad out of context, like you stabbed the life outta somebody 😅😄

[@Eileen_in_Vegas]

If I remember correctly, "Peanut Allergy Guy" is Auntie Liz's husband. That's why he's such a good sport in the videos.

[@loqkLoqkson]

I searched for this video on your channel yesterday, in case it existed, and now it does!

[@RahilSethi]

I live in an apartment with electric stove. It's not an induction burner, but a low grade electric stove. So I have to rotate my wok frequently will stirring for the heat to spread out more evenly.

[@catherinejones5807]

Chef Brian, thanks for reacting to this video. Nice to see Uncle Roger putting his money where his mouth is, and showing us how he makes his egg fried rice. Enjoyed this video very much, and am looking forward to your egg fried rice video. Do you think you might branch out to do some of the other dishes that Uncle Roger has commented on in the future?😋

[@cwenck08]

So glad I became a Sous Chef 👨‍🍳 and loved this video! Good luck on the hat all!

[@cheehuigoh9363]

Kopitiam (ka fei dian) is Chinese, directly translate into coffee shop. (not China) Basically a Chinese Cafe in Malaysia/Singapore. But it is not same as western Cafe. Normally Kopitiam sell cofee/tea and soft-boil egg with toast bread. But kopitiam also have one or many stall that sells variety of food of many kind depend on what available there.

[@scotttan881]

Kopitiam is a verse of traditional coffee shop in Malaysia and Singapore

[@mustard..]

wow- youre right. she is a really good sport about standing there and letting nigel have some fun at her expense. she seems so classy.

[@francisjust]

When I cook rice I don't measure using finger I just pour water until my ancestors whisper me in my ear saying “that's enough my son you've done enough”

[@mydudechris]

Music sounds dope Brian!

[@ChefBrianTsao]

Thank you!

[@abbym9954]

UGH about the food allergens. I've got an allergy to walnuts and pecans, and those little bastards sneak in EVERYWHERE. Ever since running across a walnut based pesto, I've had to ask about the ingredients of their pesto at every Italian restaurant I visit, and it's honestly a bit disturbing how many of them don't list/label a common allergen like tree nuts. I just get nasty blisters in my mouth and throat, but other people go into anaphylactic shock and die. Tag your common allergens, people!!

[@TheFatalcrest]

I'm shocked its not standard to list "We use this ingredient in our sauses or recipes" Or like use a menu marker for what's used in the dish

[@willjohnson8446]

One of the big things about induction stoves is that they are super easy to install on the sets of tv shows, such as lower budget cooking shows and internet channels.

[@theheriticanthum]

Plus most stoves in a home kitchen are installed against a wall while an induction burner can be placed in the middle of a bench so easier to film.

[@kainalvadyson]

Kopitam is actually mean coffee shop and normally serve hainanese food. It famous for white coffee. In malaysia u usually see kopitiam near town like Ipoh, penang and of course singapore.

[@mathieudg6915]

Nice video as always ! Looking forward to yours ! Pretty sure Peanuts allergy guy is Aunty Liz husband btw, not sure if you knew :D

[@hoodwynk1389]

I also just like how easy to clean induction stoves are. The stove tops with the metal coil are a complete nightmare, and cooking with fire gets too hot.

[@argonwheatbelly637]

I had coil under ceramic. Easy to clean, wasn't induction. Overall, terrible for heat control. I have electric coil, but I prefer gas. Just not available unless I set up a portable where I live.

[@rookie1405]

This video autoplayed while I’m doing busy work in the background and your voice reminds me of YongYea’s voice. Guess you guys possibly come from the same place. Great video btw :-)

[@matthewnelson9868]

Lol I think that one view of the MSG just pouring out like a waterfall was an edit, but still pretty funny

[@loqkLoqkson]

induction heaters are also used to melt metal, so there should be no problem getting wok hay as long as your induction stove is high enough power.

[@mikemarkong]

Legit learned something from your video. New Subscriber here. :)

[@SoulRelax108]

congrat chef on ur new opening! ♥

[@leecarter2356]

If you have an induction top, use a cast iron wok. They're ridiculously heavy and can be a bit of a pain to clean, but they won't lose heat quite as fast as a carbon steal or stainless steal wok. You won't be able to toss stuff quite as easily, but you can still get that wok hay.

[@leecarter2356]

Egg Fried Noodles made in a cast iron wok: sichuanheart.blogspot.com/2022/04/chengdu-egg-fried-noodles.html

[@AlienInSider]

ffrom mrnigelng mrnigelng One year ago Niece and nephew! Uncle Roger overdid MSG on purpose to get that epic slow motion pouring shot. When you make your own, don’t use this much, too salty! msgmsg THANK YOU for 3 million, BAI BAI!

[@neocomp92]

One of Uncle Roger's gag was him working at a food truck. Someone asked if smoky BBQ pork was halal, beat, then Uncle Roger said "Yes".

[@PoliglotGeografi]

My mom's egg fried rice: egg, onion, whatever oil there is, meat (meatball, sausage, everything works), day old rice, I'm not sure if she puts in msg and she always uses a wok in a gas stove

[@fasdr]

Not a pro cook here but in our family we do something amazing - we get home raised chickens we raised ourselves that move around and are fed all natural diet of grains and mainly greens do they are kinda fat and have a vary specific and intense taste than after we butcher them, we cut them to pieces (with the bone) and oven bake them only with salt on real high heat just to brown them and give a real nice golden crust while the meat is still raw than we put it in jars with just the baking juices and fat and boil to sterilize and this with all the amazing yellow fat (that is in quite good quantities cause the grains) and the meat itself is amazing in any dish and it requires like 1/3 of the cooking time, it last basically forever if stored properly too, but my main idea was that whit this type of chicken and it's broth/juices and fat I do the most amazing rice..... what I do is to a real large baking dish (needs to be lots of surface area for extra evaporation and browning) I add celery, yellow onion diced peppers and carrots and the rice that I washed several times till the water runs clear when u agitate it (like 6 or 7 times) than soaked it for at least half an hour, drained and into the baking dish with the veg and canned meat (it's better than fresh cooked this way 100000000% I can promise!!!) than add to 1 part rice by volume - 1.2 to 1.5 parts water depending on how moist or dry you want your rice and bake in oven uncovered for 20-25 min on medium to medium high temp keeping in mind the water ratio and temp and thickest of it if you get what I mean.... turns out amazing and u have food in basically half an hour.... if that's not home cooked fast food I dont know what is and tastes amazing (black pepper and salt to taste mandatory!!! and you can add other seasonings to taste). Using that type of chicken and cooking it that way - you at the same time tenderize a usually hard and chewy free range bird that has had a ton of exercise so the meat is super tough if not cooked properly but the taste is INSANE and with that method it basically melts in your mouth....but my main point was if this type of chicken is used in the recipe from the vid - should be amazing!!!

[@lolplzlolplz1]

Uncle Roger's Jamie Oliver's Thai Red Curry Without the Thai, Red or Curry

[@nickramirez2995]

I am loving the content. You should do Epicurious reactions

[@CarlGorn]

The one thing gas stoves will always have over electric: They're not vulnerable to blackouts. Which can be important when dealing with a New York winter/hurricane/Con Ed strike... Also, quality peanut oil doesn't actually contain any peanut proteins, so it won't trigger peanut allergies. Now, if you've fried peanuts in it, that introduces those proteins.

[@1anastudent]

I like using duck fat and I finish with a duck egg. I keep the yoke jammy. I love the addition of white pepper. You can also use anchovy paste. Anchovies are Italian MSG

[@anklebreaka03]

I'm a recent subscriber really liking your videos. Please review Jamie Oliver's red curry, if you dare...lol

[@briandoan3837]

Oliver's Thai Green Curry video is insane too!😂😂🤣😆😁😁😆😅

[@charrussell5774]

i first saw uncle roger and aunty liz on sorted food as guests, they were both so funny i had to start watching his channel.

[@louiegarcia2500]

Yeah! THIS is the one I was hoping you’d react to! Liz’s method is the one I replicate.

[@blankadams3120]

Imagine if, when you do your fried rice cooking video, Uncle Roger reviews it, and then, you follow up by reviewing Uncle Roger reviewing you...

[@jimbo_1312]

Reviewception

[@soongwanjun9381]

Oh kopi tiam is everywhere in Malaysia but take note that Malaysia and Singapore has different meanings of Kopi tiam. -The term kopitiam in Malaysia is usually referred specifically to Malaysian Chinese coffee shops. -Food in a kopitiam is usually exclusively Malaysian Chinese cuisine. -Food courts and hawker centres are usually not referred to as kopitiams. Popularity of the old-fashioned outlets along with society's obsession with nostalgia and increasing affluence has led to the revival of these pseudo-kopitiams. All of these are just Malaysia Kopitiam as I'm one of the citizens who also enjoy in kopitiam. As for Singapore is better ask Singaporean.

[@danielpakiam2629]

Kopitiam is basically a coffee shop in Singapore. It's a place where apart from coffee and tea are served (with condensed milk) as well as all sorts of cooked dishes. The bigger version of this would be a hawker centre. These types of eateries are very common in Singapore, because actually street food is outlawed. Source : I'm a Singaporean

[@williamhauber8622]

Love to see you check out his reaction Cowboy Kent’s fried rice. 😊

[@TwoTwoFourSix]

Kopitiam just means a place to eat and drink, usually, coffeehouses, kopi meaning coffee and tiam just means something along the lines of place

[@ColtGColtG]

Auntie Liz is amazing and I love their colabs.