RACHAEL RAY must to be STOPPED! Adobo DISASTER - Pro Chef Reacts

[@alzaelnext638]

No Rachel Ray isn't a chef. She's basically an influencer before there were internet influencers. She's a media personality who found a niche in cooking. She has always openly admitted she has no actual training. She got on tv and radio by teaching people who to cook extremely simple and quick meals they could do at home because she found a lot of people she knew didn't want to cook because it seemed too hard or time consuming.

[@73delgado]

Influencer indeed. I remember her having her own show on the food network back in the day where she would go to restaurants and basically do a review of the food. She wouldn't go back in the kitchen and show cooking or anything like how other shows about food generally do. She was literally a Instagram/TikTok food reviewer way before those platforms were invented. EDIT: i believe the show was actually on the travel channel not food network

[@TotallyCluelessGamer]

now I feel dumb since I just made a comment explaining this instead of scrolling down to see somebody had done it more succinctly already.

[@dondashall]

Yeah, I'm pretty sure Nigel uses professional chef in the sense "she does this for a living" which is not really right. Nigel does make mistakes here abd there.

[@Sniperboy5551]

@dondashall Yeah, but Nigel isn’t even a chef whatsoever… he’s just a comedian

[@dondashall]

@@Sniperboy5551 I know, which is why they are forgiven, but since we are discussing this particular mistake I gave this info for context.

[@ltmatthewakj2466]

She managed united all Asian against her thanks to that horrible garlic rice. Pay respects to our white rice and our farmers 🌾🍚

[@IKMcGwee]

I love garlic, but nobody wants to just bite into a whole clove like that. The Gilroy Garlic Festival can't come around soon enough. All the garlic foods you can dream.

[@22ninja1]

That garlic rice has given me nightmares and made all of our ancestors cry.

[@Khornecussion]

I'm white / Native American and a small bastard mix of just about every race under the sun because my family apparently got around in history, but that's too much garlic for even my family and I put multiple heads of garlic in my Korean Army Stew when I make that stuff. ( See I make Asian food that's whole purpose is " It can be customized. " - that way it's hard to screw it up by making it " too Western " by having to try to adapt it to my family's tastebuds since I like Asian food the way it comes, but they prefer the most Westernized versions like " Chinese takeout. " )

[@Lampshade8712]

I'm not even Asian and I'm mad at her garlic rice...

[@brittbarlow6111]

Uncle Roger needs to get some new material it’s getting old👎

[@Plexippuspetersi92]

Seriously. So many Asian dishes are so straightforward. These chefs are making things unncessesarily hard on themselves.

[@gaming1zanagi-1999]

Ye

[@WillsonT011]

Maybe that's what indian and spanish is better than asian food🤔🤔🤔 Oh yeah I said it

[@santtumoilanen3065]

@@WillsonT011 tho india is part of asia

[@WillsonT011]

@@santtumoilanen3065 While that is a fact but let's be honest, we don't really think of it as part of Asia even though it is. So yes, that is correct, but what we usually think of asians, we don't think of Indians

[@93SupaFly]

First world problems haha. Whenever people think of asians, they only see mostly the chinese, japanese, Korean, indian etc but they forgot the southeast asia part

[@kingdanett4043]

Petition to call chefs ruining traditional foods Gentrified Foods. This be some Gentrified Adobo right here.

[@jamesproctor4568]

Gentrifood.

[@PanamanianMan317]

I have a few Filipino acquaintances and they were horrified by this and completely sided with me and Uncle Roger. I even suggested on how to improve the garlic rice: no corriander seeds and no sesame seeds. If you are obcessed with texture, here's how to fix it: make roasted garlic and sautee it in the pan and add rice from the day before or let the rice dry if made on the same day. The roasted garlic will have more balanced flavor as well. Finally, slice garlic and deep fry it to make garlic chips. Sprinkle with a 50-50 fine salt-MSG seasoning and crush the chips to make crumbles. The crumbles will be far more pleasant to eat. They loved the idea. It's complex but at least it won't be an abomination like what Rachael did. As for the adobo, white vinegar can be replaced with the slightly less acidic rice (wine) vinegar.

[@chloekaftan]

i cannot understand westerners obsession with "texture", if they love it so much then they should just undercook their food. edit: i swear if people start undercooking rice because of my comment, im going to lose it...

[@eduardochavacano]

No need to be offended by the adobo, because that dish is a joke to begin with. No one fucks up the Adobo better than Filipinos. Who do you think gave Rachelle Ray that recipe???? Proud Filipinos who never been to Philippines gave her that recipe or her cleaning lady from Cebu island who has never eaten Lechon or Kare Kare.

[@MansMan42069]

Actual title: _Rachel Ray makes decent adobo. Messes up basic af RICE_

[@jkianne28]

I dont know about decent adobo. From the first step of the cooking I dont know what is it but it ain't adobo at all 😅

[@groofay]

I figure the "don't be afraid to fail" should have the caveat "unless you're about to misrepresent an entire culture's cuisine in front of an audience of millions."

[@jamesproctor4568]

I do believe Cooking With Jack also has an exception due to things like recipes that end with raw chicken, raw buffalo, and cooking a chili with heavily freezer-burned meat.

[@tildessmoo]

To be fair to Rachel, she did say "soy, I'm using temari," so that's one time she acknowledged that the weird ingredient is her choice, and honestly it probably doesn't make much difference, certainly not as much as not marinating the chicken. On the other hand, the weird order and what the hell did she do to that poor rice?

[@NovaZero]

Hot adobo doesn't necessarily have chilli in it. It's the VINEGAR that gets used that has spice in it. My father's adobo was always faintly spicy because when he's putting the vinegar into the bottle, he shoves a chilli into the bottle as well. So when you make your adobo sauce, the soy sauce and vinegar (spiced) marinade gets cooked out, it'll have that taste on it. That and he approved of when I used to put vinegar on my rice. I'm weird, go away.

[@MuriKakari]

Yes, there's always at least 1 bottle of vinegar in the house that has a chili in it. We like spicy and we live in the States, so it's thai chili in our vinegar. I also do 7up, so the spice is basically just flavor, even with the hotter pepper

[@mfowl777]

I mean.....Vinegar in rice isn't weird at all. It's sometimes used as a rice seasoning.

[@silent2163]

As someone who regularly cooks adobo, you should add loads of garlic in it. You can just cook adobo and not marinate. Use Filipino Bird's eye Chili(labuyo) not the green one. But of course you can add potatoes and quail eggs in it 😋😋😋😋😋

[@ohnosmoarlulcatz]

One thing that I used to do was mix chicken stock with the rice water (usually acquired from cooking the whole chicken in the rice cooker, but you can't do it with the new ones with the floppy clear lids). Grate in garlic and top mix with furikake seasoning after it cooks and cools.

[@hiinatsu]

Siling labuyo, (or sili for short) are tiny but fierce little guys. My cousin in the Philippines loves spicy food and throws like 10 of them on her soy sauce to any meal she eats LOL. I wouldn't use them personally cause I'm a little baby when it comes to spice. I physically jaw dropped at the garlic rice... it's all kinds of wrong. It's literally just fried rice with garlic LMAOOOO 😂😭

[@jamiesuejeffery]

As a celiac, along with my mother, my brother, and my other brother (who is in denial), and my two kids. Gluten is a HUGE issue for all of us. HOWEVER, a little splash of soy sauce has not killed any of us. A big plate of Italian pasta, well, it won't kill us, but let's just say that the art in the bathroom will become very familiar.

[@ChefBrianTsao]

😂

[@michaelmortal]

I love how Uncle Roger always says "We usually" when talking about any Asian cooking techniques, even if they aren't Malaysian or Chinese. XD lol He is standing up for his Asian nieces and nephews worldwide!

[@DannyBedo]

Corporate cooking shows are soulless? Who coulda guessed 😂I’m just sad people are genuinely deceived about culture because of shows like Rachel’s or Jamie Olive oil. I’d prefer watching Chef Brian put melons into sandwiches😂😂😂 or Food Party, I miss that show

[@lmpeters]

The only circumstance I can think of where I might replace cilantro with parsley is if I'm serving a dish to someone with the "cilantro tastes like soap" gene.

[@argonwheatbelly637]

It doesn't taste like soap. It smells like soap. If you have a raging cold, you can sorta sneak it past people.

[@FilipinoCook]

I am a cook from the Philippines so for me adobo here has variations depending on the region but there is exception, if you cook adobo make sure the main ingredients are present which are pepper corn, vinegar, soy sauce and dried bay leaf. The rest will follow like if you want to add chili, go ahead but make sure the ingredient that will be added is a native ingredient in the Philippines...

[@raquelflechero2250]

I hate to break it to you but bay leaves are not native to the Philippines they are from the Mediterranean.

[@solraytrinidad4450]

You forgot the garlic dear...

[@nathanielperry8449]

"Anything that adds texture or flavor, go for it." Thanks Rachel, I look forward to debuting my Grape-Nuts Garlic Rice video soon.

[@fjhforever]

Great video Chef! Yeah, Rachel Ray actually got the adobo done pretty well... It just goes to show you shouldn't just improvise on stuff you don't know about, especially when you're on TV. Also, did your wife teach you that coconut rice recipe? Because that's actually s pretty famous Malaysian dish called Nasi Lemak

[@ChefBrianTsao]

Yep! She did indeed haha

[@chuckwilliams6261]

Coriander seed because she was out of chili jam. Uncle Roger's tears are the secret ingredient. They're the chef's kiss.

[@ianrosenbalm6555]

It almost looks like Rachel saw a blurry picture of garlic rice and guessed how to make the dish from that. 😆

[@mad-loki3180]

I love the basic adobo (soy sauce, vinegar, bay leaf, etc) and the adobong pula or red adobo. I love my grandma’s version of it (She added the vinegar at the last part of cooking) Adobong pula has achuete seed and has no soy sauce.

[@arthurbrandonnielsen]

I've added minced garlic to rice in the rice cooker, but I was just looking to add some flavor, not make an Asian dish.

[@caitlinreuterskiold5828]

I got advice on chicken adobo from a Filipino grandmother that my mom works with, she said to use pickle juice instead of vinegar! Your story about coke reminded me of that

[@singingwolf3929]

Part of what gets me is, for the rice, she says, "We're gonna take ANOTHER whole bulb of garlic, crush it, and throw it in with chicken stock." NONE of that garlic was "Crushed". Some of it was rough chopped or cut in half. That's it! (Ok like 3 cloves were "Crushed" (Sort of, MAYBE) but the rest looks like what I described previously.)

[@movalboy]

Chef John over on "Food Wishes" & the "Sorted Food" guys are prime examples of authentic YT food personalities.

[@ninawithglasses]

Adobo is generally an easy dish to make and I didn't think I'd spot so many things wrong in this process. The way we usually do it is to saute a ton of garlic (my grandmother says the secret to delicious adobo is more garlic lol she ain't wrong), add in the meat (be it pork or chicken), add in soy sauce and vinegar, bay leaf, some pepper, MSG, and once the taste is good, we leave it in low heat until it's cooked.

[@solraytrinidad4450]

Right on point. The best adobo is cooked slowly, after the boil, you put it on a simmer mode until the meat is tender and the liquid part has been reduced.

[@marklock6421]

There is bastardised versions and then there is that rice, just vile… some of these videos make me question if they have any culinary training at all… have I been to culinary school, do I have 26 yrs in restaurants yes, would I need culinary school to know not to do this NO

[@samanthawolters175]

Hey! Congrats on 100k!

[@madkiller7410]

Hello congrats for uncle title .. aka soon 😂

[@shigemorif1066]

It's funny re: the olive oil, because I was buying some instant ramen and I thought it was really interesting to see this Korean brand advertising specifically that the jjajang noodles had olive oil. It had a picture of olives and it seemed like the selling point for the brand, lol. It was Wang Korean Olive Gan Jajang.

[@stevilkenevil9960]

Dude that killswitch engaged poster in the background is dope af

[@richardsanchez5444]

1:09 I thought a Dutch oven involved a bed, blanket and refried beans.

[@kuyacy7837]

In my preference of cooking adobo i'd use vinegar in the latter part when i'm almost done cooking but put it around the beginning of cooking process, uncle roger might be right it will be too sour and not balanced.

[@JakkiPi]

Just remember Rachel Ray has her own line of dog food. Somehow she manages to screw that up too! Natural ingredients like peas, veggies, and brown rice, with antioxidents and taurine. You know, the stuff that dogs forage for in the wild. When they're hungry, they can be seen dehusking rice in the fields with their paws.

[@silco5343]

rice is fine for dogs. they're evolved to eat most of what we eat. though im curious if it is wet dog food.

[@heav3n777]

I literally jumped seeing the notification 😂😂

[@ftwi1]

Original recipes: ok you go here then turn right, then you’re good. Messed up cooks: ok done. I will go here then turn left then right then left then right then I’m gonna move the mountain and then I’m gonna swim to Normandy.

[@massivehunter436]

I have a feeling that she added coriander seeds because she saw a picture of garlic rice, saw the yellow fried garlic bits, and assumed it somehow wasn’t garlic, but coriander. Prob same with the sesame seeds

[@sha_dow_bane3615]

we in the carribean call that chilli "bird pepper"...love your reaction videos btw

[@Brainreaver79]

i am pretty sure olive oil that has a high smoke point,..is usually heavily processed as well, because unprocessed olive oil has a smoke point of around 120°C...

[@iGRyner]

im half filipino and half japanese and our adobo doesnt have sugar we do patis shoyu apple cider vinegar black pepper onion and garlic. simplicity

[@aja999]

I completely agree with Chef Brian. There was a time I used to enjoy watching Jamie Oliver or Nigella Lawson cook, and I thought they knew what they were doing. Now that I see many KZbin creators or professional chefs teaching proper techniques or locals providing authentic recipes, I am less and less impressed by these so called "TV Celebrity Chefs". Now, when I hear about a foreign dish, I want the authentic recipe. I want to know how the locals do it. What these celebrity chefs can do is say "We are making an Asian inspired dish" instead of saying "authentic". Saying that, it isn't difficult for these TV chefs to gather authentic recipes or actual ingredients given producers spend a lot of money on these shows. The TV chefs can make a authentic dish using real ingredients and can later suggest substitutes if the said ingredient is unavailable in the local market or hard to find. In 2024, thanks to the internet, there's no place for these celebrity chefs to hide. People will easily catch their bluff. These Tv chefs should update their way of cooking or presenting if they want to stay relevant in modern times.

[@Michael_Brock]

Just an aside on the olive oil issue. Any one had Japanese olive fed wagu? Me not but it's on my bucket list. Italian food is popular all round the world with local variations that vinchezo hates. But in Japan there is one island that can grow olives for Italian style or true restaurants. The residue of pressing the olive oil is fed to local wagu. So olive fed wagu has become a noted thing. Obviously not Kobe or Hokkaido. But still a thing. possibly with a5 grade.

[@TheListofMrRaguso]

I think you mentioned it in a previous video but the reason TV show cooks(and chefs) butcher dishes vs KZbin is that when it comes to TV it's not the whole show, it's a 5-10 minute segment, even devoted cooking Shows are doing multiple dishes and going places and doing things. Where as KZbin you have the entire video devoted to that single dish in what is essentially the same run time, 30 minutes to an hour. TV: How to teach your dog how to sit, how my year long Vacation to Italy went, How to cook adobo, why bananas are yellow. KZbin: how to cook adobo. Time management and research kinda take a dive when you have 1million things on your docket.

[@maliacosio8702]

Have you done Rachel Ray trying to make a veggie mexican pozole. Oh man my mexican family lost their mines 😂😂😂😂😂😂

[@AngeloJay14]

How to cook adobo: Sauté red onion and garlic or can put ginger as well when its all brown put chicken or pork once its slightly cook add pepper and chili then add soy sauce and brown sugar and bay once the meat is cooked you can put the vinegar but take note DO NOT STIR DO NOT COVER IT let the vinegar cook for 5-10min. now you can serve it with chives on top.

[@bombardier010]

actually that thing Uncle Roger said about using just "feelings" for measurement is correct, we don't use measuring equipment here when we cook adobo :D :D

[@nicholasramezzano8346]

16:38 As a white guy who likes to cook, i do like to experiment a little with a recipe, BUT only after I am confident I can guide it to others and have them enjoy it. I don't usually experiment too much with it if I know I'm feeling with an expert in the dish. (I.e. I wouldn't put jalapeños in the adobo or boil the garlic) I would save that if I'm just eating it myself and if I liked it.... but that's me

[@boredname2919]

I put everything in 1 pot, let it simmer, cook it down a little, remove the meat and cook down the sauce further until it becomes mostly oily then put back the meat and sort of fry it in its own oil.

[@ondrajor4397]

That metal song it the end is awesome!!!!

[@kevieboy420]

No she's not a professional chef more of a celebrity chef. Keep up the great videos I love watching them

[@ChefBrianTsao]

❤️

[@professorbutters]

When I was a kid, we rented out rooms, and one lady was a Filipino nurse. She taught my mom how to cook her version of Chicken Adobo. It was good.

[@collinsmith2872]

i'm not from the Philippines but my care aide is and she said where they come from they mince 10-12 cloves and add to the rice like she did. so it is proper depending on where your from. i prefer it this way it has a great garlic flavor.

[@imblackmagic1209]

i know it's not traditional asian, but why should you not use garlic while preparing rice? (obviously not white rice anymore) i usually sauté ground black pepper, oregano, salt, and crushed garlic with the raw rice before adding water and cooking it like normal (more time in sauté gets the rice grains to be more separated, less is more sticky, rice is not tipically washed here, and research shows that would undo fortification over here)

[@johnaraojo4169]

We cook spicy adobo all the time. Just add siling labuyo, saute it with garlic and onions(optional). Her adobo looks good, but you can skip parsley and cilantro. Equal parts of soysauce and vinegar is a good start if you haven't tried cooking adobo before. What's missing here is brown sugar(can be coke, or anything sweet like pineapple juice, also optional). And we usually use dry bay leaves.

[@code7530]

We use dried, not fresh bay leaves.

[@Somm_RJ]

No, sugar is not included into the quintessential ingredients of adobo. A lot of people don't like sweet adobo. Basic Adobo that is known today is just the main ingredient (meat or vegetable), vinegar, soy sauce, garlic, pepper, bay leaf. Besides the minor differences in cooking methods, whatever is added to the basic ingredients is what makes the variations. Also, the adobo she cookwd looked watery thin. If it's simmered more, a lot of it should be absorbed by the chicken.

[@sterlingherrera1792]

The most important ingredient in adobo by far is actually the vinegar. Adobo started as a method of preserving meat called paksiw (literally “prepared/cooked in vinegar” in Tagalog), then soy sauce was added by Chinese migrants to the islands over the centuries. You can still find adobo that doesn’t use soy, such as adobong puti. There is also a kind of adobo called adobo sa dilaw, which is extremely similar to Thai curry. Paksiw is still a term used in certain contexts as well, as with paksiw na isda and paksiw na baboy. Terminology depends on the cook more than any other thing.

[@vagabondwastrel2361]

I think both of you got it wrong. Ray mentioned the measurement then gave an approximation of the eyeballed pour.

[@n0ex]

But doesn't olive oil have a lower smoke point so it easier burns with high heat

[@kevieboy420]

Joined the mailing list and just got my slaps yesterday and I wanted to thank you. The chefs kiss looks like something else 🤣😂🤣😂💨💨💨💨

[@Britt-r3r]

It's fusion food. Every time two cultures collide people start mixing foods and it's awesome . It's been happening for thousands of years.

[@aldeo3495]

Whole coriander seed. Wtf! Have fun biting into that! I can't believe it...

[@celestecid7144]

You are correct marinate the chicken, chilies are not usually added while cooking the Adobe, cause a family is usually eating this, so you have to think of the elders and kids

[@u140550]

19:00 😂 19:04 😂 in my eyes “don’t be afraid to fail, because it can make you stronger; but do research in the food you’re making!! I don’t mind making it your own, or making a fusion; but but follow the practicum first!! So that you know how to make it work, while making it still authentic!! A great example in NorCal is a Filipino taco/burrito place called senor sisig does Mexican Filipino fusion well!! You get the soft fluffy tortillas, the sweet Filipino pork; and sillog (egg) together. It’s so good!!

[@sir_byronroy]

I did not notice she put ginger when she slightly fry the chicken. Anyway its her show she can cook whatever way she likes it.

[@emilys8971]

Whole black pepper/ pepper corn - add whole pepper corns as well- has a different flavor profile. Rachel is giving me a 💜 attack watching this disaster! 😫😫😫

[@andreakurt9267]

Just watched Guga's new video with Chef Brian and Chef Frenchie cameo appearance :D looking forward to the full collab series!

[@ChefBrianTsao]

🤘

[@FinnManusia]

15:42 That coconut rice seems like Nasi Lemak...

[@TehCorbzor]

Have you used the metalocalypse censor before? I don't remember it. More people should use it.

[@theaterofsouls]

coconut oil though that's what we use but yeah, vegetable oil is a lot cheaper

[@Dilbot447]

15:15 - 15:20 Uncle Roger and Chef Brian Tsao both have a same reaction to Racheal Ray sprinkling sesame seeds into the “Garlic Rice” and Her Garlic Rice. LMAO!

[@jamiemelquist8733]

She successfully exorcised the demon Uncle Roger pointed out when she began boiling garlic for the rice.

[@sambond1063]

i eat gluten free and i just use normal soy sauce, just gotta check the bottle some brands arent but la choy is. and i think it tastes so much better than tamari

[@n.a.02.02]

I wonder who's idea was that to boil garlic like that 😂

[@BlackRose-sb1ln]

Cilantro?? Parsley??? Is she topping pasta??? Aww man

[@harashiSAN]

Has anyone tried the Adobo Rice from Jollibee? I wonder what they use to make it

[@konaqua122]

Also, why is there no garlic in a "garlic fried rice?" That's called "Sesame Seed Fried Rice" at this moment.

[@peachy-blush]

My boyfriend's grandma watched her Pozole video and got so pissed off by how badly she fucked it up. I think she started swearing 😅

[@JCo-dl6vl]

If you want to put something in your rice while cooking it, just use pandan leaf

[@u140550]

17:28 😂 yup

[@dogslounge214]

Brian, you are correct - Rachel Ray is not a Chef, she never has been and never will be, Rachel Ray is simply a home cook turned TV personality because she won a cooking competition.

[@Elden_Lean]

Was not expecting a Yung Gravy reference. Nice.

[@lisa196409]

I'm glad you explained the thing about extra virgin olive oil and olive. So extra virgin olive oil hence the adjective "extra"means that there are some essentials that are added to this that could be beneficial for one's health. Thanks for explaining that. I feel the same way when people cook BBQ ribs and sugar and food coloring is used. So I definitely understand. Black people feel the same way when people try to cook soul food especially collard greens.😂

[@winstondeocampo699]

Halloween is coming up and I don’t know any other video that can scare me to watch than Rachel Ray’s adobo recipe.

[@severedproxy]

As a Filipino I'm quite curious how she managed to fk up the easiest dish to cook. I've always said "there's no wrong way to cook adobo" ... I guess I need to change that now.

[@joyceneal6169]

Dish should be named Dental Death Rice with Faux Adobo. Great for warding off vampires and people with no palate nor Asian culinary expectations. Uncle Roger, your niece is of Germanic and Scots Irish ancestry. Even my ancestors are disturbed at this mess. I can hear them screaming NO!/NEIN! to me and battle cries at this clumpy crunchy garlic death dish. This would be like throwing chili jam into the oat cakes or into the hasenpfeffer pot. 🤬💀

[@assaltshaker6746]

I have a question Chef, what do you think of using chefs using extra virgin olive oil when you're making pasta? Italians take issues with that, but I want an experienced Chef what they think about that.

[@Shabbymannen]

Hey I'm not chef or anything, just a European who likes to cook, and AFAIK the reason the Italians frown upon adding any oil to the pasta water is that, while it's good for making the pasta not stick together, it also prevents sauces from sticking to the pasta properly. Being a sauce-delivery-vehicle is like the main function of pasta in a lot of dishes, and dictates what shape is appropriate for what kind of dish, so making the pasta non-stick completely defeats that purpose.

[@ladylulu5254]

The thing about the spice added is that Jalapeno has distinct smell and taste that would affect the balance of the taste of adobo, while siling labuyo or other spicy chilli without a distinct taste and smell and just is spicy on its own rights is acceptable to add.. that is why uncle rojer reacts. haha. I mean uncle roger may be funny but he knows all the dishes pretty well.. hehe, and although there are many variations of adobo but let me tell you that there is an average taste on all this adobo and the added extra's on this other variation does not over power the adobo in general. So Jalapeno as a spice in adobo is a NO-NO. it has a distinct strong smell and taste when added to the sauce.. other chili's might do who does not have strong smell and taste.. just spicy.

[@FleetingReverie]

That rice she made reminds me of the rice that's paired with Hainanese cold chicken. It's usually just rice cooked using chicken stock and fat from the poached chicken prepared for the dish with some garlic and ginger. Different from fried garlic rice for sure, but I can imagine it still tasting pretty good.

[@albertmoreno6947]

What Rachael Ray does to Asian food - Ree Drummond does to Mexican food. I feel your pain!!!

[@punklejunk]

1. Rachel has a line of Extra Virgin Olive Oil, or at least last time I checked. She probably pushes it out of reflex now. 1b. Seeds in the rice = Rachel just invented Filipino Trail Mix (cringe). Might as well have chocolate chips or peanut brittle in pizza crust. 2. "Siling Labuyo" must essentially the same as Taiwanese Bird Chili. "Labuyo" is a breed of wild jungle fowl. 3. As a Filipino, I say if you like good food, you're one of us! (BTW Brian, you can totally pass for Southeast Asian. Learn a few phrases, and watch our eyes light up

[@giancarloong1215]

Chilis in adobo are widely accepted now here in the Ph it accentuates the peppery taste in adobo.. now about the labuyo... its a native chili that grows almost everywhere here.. its spicy as hell.

[@cbtowers4841]

Thai bird’s eye chili is interchangeable. I don’t know if there’s a difference, but I bet it won’t matter. The two countries are close enough to be growing about the same stuff, I think. They also cook with coconut milk, we do too. We also use fish sauce and the Thai ones taste the same. I live in East Asia now, and when I need stuff to cook Filipino food, I sometimes go to the nearby Thai goods store. 😂

[@leahsanz9323]

Seriously....she made her own style ADOBO a total disaster. She mixed up the Chinese chicken Soysauce and the Filipino Adobo in 1 pot, that is not an Adobo she's cooking plus the rice she made is so disgusting. All was done totally wrong.💔💔💔

[@ELXT93]

Well here in the Philippines coconut oil is widely use

[@gnomevoyeur]

Off topic, but I saw Frenchie have a short cameo with Guga today. I hope he gets the full collab treatment and gets to eat Guga's food.

[@mhf0gamer]

that ancestor unit of measurement is accurate af though i don't agree with it either lol

[@Lemon_Inspector]

This is probably the first time I've seen someone season the *pan* with black pepper. A novel concept.

[@DIDisguise77]

In my province, adobo is dry but moist and oily when cooked.😅