Pro Chef Reacts.. To Uncle Roger NOT LIKING Auntie Esther Spicy Noodles

What is going on with Uncle Roger and Auntie Esther? Today We will find out as they are making Spicy Noodles!
My Cooking Course: chefjamesmakinson.com/cooking...
@mrnigelng Video • Uncle Roger Review Aun...
@JoshuaWeissman • Joshua Weissman Makes ...
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[@ChefJamesMakinson]

A bit late but I hope you enjoy this video!

[@sportsfanjw559]

We always do 😎👍

[@skibidi.G]

Doesn't matter, very happy 😊

[@matthewgilfus1640]

What you were saying at the end of the video is an experiment that was going around in the 90's in America. People noticed that exchange students would go home for the holidays back to Asia and couldn't eat their parents' cooking. They looked into capsaicin and found that chemical in the blood that makes you resistant to the spice and heat. They decided to experiment and see if that's what also lowered blood pressure and fought heart disease because Asians are notorious for having amazing blood pressure and almost no heart disease compared to the rest of the world. They eventually started doing clinical trials with what they figured out. Strangely, about half of the men in the study noticed a side effect. They were able to "turn back time" about half an hour after taking their dose. And that's where Viagra came from!

[@skibidi.G]

@jameszacknehring787 😂

[@dinoboypro]

I always enjoy your videos! They literally make my day 😊

[@radharoy730]

Joshua and Esther was burning from spice and Uncle Roger was burning from jealousy... the irony of it all😂😂😂😂😂😂😂

[@ChefJamesMakinson]

🤣🤣

[@toriless]

To be fair Joshua is an actual chef and not a comedian, I do not care for his shorts and even his longer ones are often to fast paced, I prefer my chefs calm like James but Joshua Weissman has the inside track on Uncle Roger, Haiyah. PS - The real term is Fuyoh, UR version is Fuiyoh.

[@XBluDiamondX]

@@torilessYeah, I like Joshua's videos, but I don't often use his recipes. He goes too fast for my liking.

[@noamto]

@@torilessHe's a really bad chef then. And super childish, he fits TikTok, not KZbin.

[@beashemmad.sayson545]

@@noamtowhy would he be a bad chef

[@GTSE2005]

I think this is the first time Uncle Roger put his leg down from chair because of jealousy

[@ChefJamesMakinson]

Maybe haha

[@theodorehsu5023]

@@ChefJamesMakinsonI think this was the first time I was afraid Nephew Nigel couldn’t keep Uncle Roger from being out for blood. He looked ready to kill both Joshua and Esther for bringing back bad memories of Auntie Helen and her heinous infidelity. This wasn’t jealousy, this was turning Uncle Roger into the UR-Dead 800 Termination Robot. I half expect hearing Joshua and Esther getting their door broken down by a killer robot looking like Uncle Roger, complete with glowing red eyes.

[@HashiNuke]

Jokes aside tho, Nigel now has a girlfriend so uhh Your loss, Auntie Esther.

[@DonnaFayette]

...and Auntie Esther's now preggy. ​@@HashiNuke

[@toriless]

@@DonnaFayetteStill is Auntie at Mai Mai but she too good for him too.

[@boyfoxter5614]

Its a shame the top chefs havent noticed Chef James yet as his channel is still small. But amazing content

[@Enthusiastic-Trainspotter-BNE]

fully agree

[@ChefJamesMakinson]

Thank you!

[@boyfoxter5614]

@@ChefJamesMakinson i hope you could review uncle roger's new hainanese chicken video

[@MattRoadhouse]

She's married, and he'd known forever. Part of the act

[@adithyanmalarmannan]

Chef Aunty Ester had a child recently. Just think how he would be devastated😂😂

[@theodorehsu5023]

I think on Uncle Roger’s recent video, he was talking about Esther’s baby and giving mother and child grief. He’s now in the Sour Grapes mode.

[@ChefJamesMakinson]

did she??

[@DonnaFayette]

​@@ChefJamesMakinsonyes, Chef. He mentioned in his recent vid.

[@Shampaggin]

Fun fact: sichuan peppercorns don't register on the tongue as heat. It works sort of the same, but what the tongue actually detects is motion - specifically, vibration. It's what gives them their numbing effect. Very fun addition, and numbing is half of the major flavor profile of Sichuan food. 🤤

[@skibidi.G]

I went and bought some, feels like electricity lolol

[@Drew-Dastardly]

I remember Sichuan peppercorns being illegal in the USA. Being a Brit I could buy them from Chinese supermarkets and use them to make a pretty good Peking Duck. When I mixed them with hot chilli I found the combination of numbing and heating so bizarre it made me kind of sick.

[@sashazahradnikova7701]

for me it still registers as pain. not sure if heat pain or tingly pain. just hurt.

[@audraelynnegrimmelhaussen8808]

So true!

[@TheImmilky]

It depends on a person and their receptors.

[@user-cr8nz5su1u]

I think I’ve seen several people use Joshua’s kitchen. Don’t feel bad. Yours shows what is real and what many people have to work with in real life. I imagine it’s tough with filming sometimes, but it’s in many ways better because it shows what someone can make regardless of their kitchen size. Remember too that he started videos in a cabinet. :) It is a gorgeous kitchen though and I’d love to cook in it.

[@Vladimir_Kv]

21:25 Milk specifically contains casein which bonds with capsaicin, taking it further into the digestive tract from your sensitive mouth. Other good things are: cold to numb the heat, sugar to cover the feeling of heat with a dopamine rush, acidity which counters the heat. Empirically, the Food Theory channel came out with perfect heat neutralizers: either a *milk shake with acidic flavour* - lime, berry, etc; or a slightly melted *lime cream pie.*

[@thegreatcanadianlumberjack5307]

Another Effective Cure is Bread as it will act like a sponge and Absorb the Capsaicin and take it down to your stomach. As for the Milk cure it's more effective with a higher fat content as well. or you can just suck on an Ice cube which will Numb the pain. I have tried the food theory cures myself and they just seem too much work. i am going to reach for my Milk and bread

[@Tundracomm]

You and Uncle Roger combo videos are literally the best. Informative and hilarious and you play so well off his original reviews. I found you through his channel and I'm definitely a fan of yours now. Very educated chef and also funny 🤣

[@ChefJamesMakinson]

Glad you enjoyed it! :)

[@user-gh5zk8er5h]

9:22 TIP!! Don't drink the milk immediately, leave it in your mouth as long as you can, swallow it 'n do that again few more times. Milk naturalized the burn 'n the burning feeling in your mouth will disappear after a few sips 😃😃

[@carlosparra3905]

The way you say bad words in Spanish is hilarious hahahaha. Greetings from Colombia my friend.

[@Enthusiastic-Trainspotter-BNE]

Wanting so badly to know what he said.

[@JoyboyFistgk1]

​@@Enthusiastic-Trainspotter-BNE ya same

[@Enthusiastic-Trainspotter-BNE]

@@JoyboyFistgk1 currently a mystery

[@ChefJamesMakinson]

hahaha 🤣

[@maxis5427]

Yeah, you know he was caught of guard because his mind went directly for spanish, not english. It was so funny

[@SomeoneNr9]

With all that jealousy at the end, I'm pretty sure Uncle Roger changed his cleaver label to "Use on Joshua Weissmann" after the video ended 🤣

[@ChefJamesMakinson]

😂

[@khushiiyengar1424]

I've discovered you a couple of days ago and binge watch your content

[@ChefJamesMakinson]

I'm so gladl!

[@dakshbhatnagar]

I love when something major happens and he holds back his words quite a bit. Uncle Roger on the other hand would have gone "What in the Jamie Oliver is this nonsense"

[@asa_6110]

Can't blame ya. His vids are awesome

[@heavenlydemon0905]

I am a new subscriber to your channel. I have been watching quite a lot of your past videos. One major change I noticed is that, the newer videos have become much more lively which indicates how much you love doing these reviews. Love from India ❤

[@Enthusiastic-Trainspotter-BNE]

He was originally camera shy & quiet in his earlier videos.

[@heavenlydemon0905]

@@Enthusiastic-Trainspotter-BNE yeah, I noticed that too. But now he looks like he is in his comfort zone

[@Enthusiastic-Trainspotter-BNE]

believe so@@heavenlydemon0905 it feels like he now is less restrictive on himself

[@Enthusiastic-Trainspotter-BNE]

@@heavenlydemon0905 would definitely agree

[@ChefJamesMakinson]

Thanks for subbing!

[@Kraschenkov]

I'm from Eastern Europe and hot food isn't common around here but I absolutely love it. My father and uncles are typical Asian uncles when it comes to hot food and I gew up eating lots of chilis and garlic. Been growing my own Scotch Bonnet peppers for a year now

[@Dilbot447]

5:06 I like how Uncle Joshua decide to say “I hope it has MSG in it” and Uncle Roger react to that “Uncle Joshua stealing Uncle Roger line to rizz up Auntie Esther” It is hilarious! 😂😂😂😂😂😂😂

[@florilestari44]

Ester and Joshua casually being chummy, Uncle Roger burned in jealousy flame, while Chef James is sipping for a tea xD

[@ChefJamesMakinson]

Haha 😄

[@kevinW826]

Uncle roger went pure savage mode with the meat cleaver label.

[@theodorehsu5023]

I was expecting to see him break down their door and see Uncle Roger’s eyes glow red as he got ready to serve Justice to Joshua and Esther for their heinous crimes against him.

[@ChefJamesMakinson]

🤣🤣

[@StrikerEureka85]

despite not actually eating the ramen, uncle roger had the biggest heartburn of the three 😔

[@tluangteaRR]

Thankyou i was waiting for this.

[@ChefJamesMakinson]

I'm glad!

[@abhisheksa3212]

Already watched this video but watching it again in your video 😅

[@cedainty]

Many years ago, my husband was being "courted" by an Indonesian valve company. Their salesmen took us out to dinner at a local Chinese restaurant. They also brought some Asian peppers with them. My husband does not like peppers, but he was brave enough to try a couple. It was a quick test, lol. I tried one about 1.5 inches long, very skinny, and dark green. It did not burn my tongue. What I felt, however, was very strange-- suddenly, the back of my scalp felt like it was shrinking! The sensation lasted a long time. Never could figure out what kind of peppers they were.

[@ChefJamesMakinson]

sounds very spicy!

[@kuldeepaurya9178]

Sounds like just a Indian type green chilli

[@thegreatcanadianlumberjack5307]

Sounds like a Green Thai Chilli and those sobs are spicy. Whenever you go to Indian Pizza places they have a little cup of those Chillis with your Pizza and they eat them like a casual snack

[@ummesalma8451]

7:48 Oops. Caught you lacking 🤣

[@ChefJamesMakinson]

🤣

[@muxecoid]

As a physicist I must say Viscosity is a great word.

[@ayakomaria1235]

I like hearing your little stories you share with us!!

[@ChefJamesMakinson]

Glad you like them!

[@Zzz-tf5mw]

I saw a scientist recommended drinking lemonade to placate the spiciness. The capsaicin is basic thus, acidic drink can help. Fun fact, only mammal has the receptor to feel the heat of capsaicin.

[@manuu-f]

Him swearing in Spanish is so iconic 😂

[@ernstpapenfus2593]

You seem to be enjoying yourself Chef James,watching Uncle Roger troubled by these flavour profiles..I really enjoyed the change of pace..hehe..keep it coming..I do love auntie Eshter and uncle Joshua too though..this was a treat.!

[@ChefJamesMakinson]

Yes, thank you!

[@user-gh5zk8er5h]

3:59 Nigel doing such a good job as uncle Roger, that Chef James sometimes forgets thats uncle Roger talking, 'n not nigel ng 😭😭😂😂

[@pokebros6416]

Always love your Uncle Roger reaction videos. To answer your question: I love Spicy food, but my tolerance is pretty low.

[@ChefJamesMakinson]

Thank you! it can happen

[@thegreatcanadianlumberjack5307]

I have a pretty high Tolerance as i have a wife who loves Spicy food and My mom Grows Chilis in the garden every year and when the first one is ready Me and my step dad have a little Tradition to eat one off the plant. Only time he chickened out was when my Mom grew Ghost peppers and i ate one and was in a world of pain for a couple of hours.

[@robschramm1]

This video was super fun thanks a bunch

[@dadalorian99]

Loved the video James. Hope to see you work with more creators. Get the word out people.

[@Enthusiastic-Trainspotter-BNE]

I agree wholeheartedly.

[@ChefJamesMakinson]

Much appreciated!

[@hmistry]

I LOVE Spicy food! Great review James. Thank you!

[@crackerjack4833]

I swear, you can't watch Uncle Roger's reaction videos without a wingman to react to it with you .... and your facial expressions (reactions) are icing on the cake lol!!!! I have laughed so much watching this 🤣 especially over the "interactive spice" and "she's so viscous" bits hahaha, my ribs hurt lol

[@danielsantiagourtado3430]

YAY! Love your content 😊😊😊❤❤

[@ChefJamesMakinson]

Thank you!

[@danielsantiagourtado3430]

@@ChefJamesMakinson np

[@bjornm.3897]

I once have eaten authentic szechuan hot pot. It didn't burn only twice but I could feel and locate it moving through my intestines all the time.

[@marcelo.pastorelli]

I just wanted to say how much I enjoy seeing your reactions, and how much your channel, commentary, confidence and interactions with us have improved over these years i've been subscribed!!! that being said, i would love to see you cooking some peruvian food ;) saludos de 🇵🇪

[@ChefJamesMakinson]

I'm glad to hear that!! :)

[@user-kx6qw2nd8v]

Worth the wait! 👏 It’s hilarious 😂 UR is sulking like a child that it’s not him cooking with her 😂

[@danielv6170]

Love you, love your all over the place accent. So glad I found your channel.

[@ChefJamesMakinson]

Welcome!!

[@sahaanarajagopalan3245]

I am a huge fan of your videos James! Keep doing them... You are really enjoying your videos now compared to you being a little camera shy in your older videos 😁 great work ❤

[@ChefJamesMakinson]

Thank you so much!! I will keep at it! :)

[@howsnows]

I’m from Louisiana, and they actually give you tobacco ice cream and/or coke if you tour the tabasco factory at Avery Island

[@ChefJamesMakinson]

do they really?! haha

[@renaissanceman8687]

The ‘trick’ with spicey food is for it to be ‘too hot’ in the last spoon/fork full, so it slowly builds until the last mouthful. My tolerance is about ‘medium’ and my favourite is to add about a teaspoon of Chilli flakes to tomato soup before cooking it. Slow build on the spice cutting through the creaminess of the soup 🧑‍🍳

[@audreylongstaff5575]

Thank You James for another interesting, entertaing video, love "chilling" watching you, watching Uncle Roger.

[@ChefJamesMakinson]

Glad you enjoyed it!

[@knownothing5518]

It's highly entertaining to hear from your shenanigans working in kitchens xD

[@paulsmith5202]

Can't wait for you to get to collaborate with many of the other KZbin folk. Brian Tsao has mentioned you a few times and I think maybe reaching out to get on his podcast might open that door for you.

[@ChefJamesMakinson]

I am waiting to hear back for a collab in NY

[@shabzone]

Auntie Esther made a spicy video... then Uncle Roger made a super salty video.

[@ChefJamesMakinson]

🤣

[@RecliningWhale]

I love spicy foods, most of the food I make has some element of spiciness to it. With that said, my favorite peppers are actually not that spicy (for my level of tolerance), those being Jalapenos, scotch bonnets, and Habaneros. I enjoy them more for their flavor than for their heat.

[@PhonePole68]

Poblanos and chipotle (the words smoked jalapeños were all I needed) along with Vietnamese red finger…the green ones are overpowering sometimes. I razor blade scotch bonnets for my ceviche.

[@Maplecook]

Here for it, Broski!

[@ChefJamesMakinson]

Hey!

[@AFNacapella]

I remember a takeaway chicken chopsuey that was so hot the rice tasted like icecream.

[@TMD_Awake]

Hey chef! Nice video as usual!

[@ChefJamesMakinson]

Thanks for watching!

[@dan_kay]

It can't get hot enough for me. I make my own hot sauce with chili, which I only grow from seeds that come from the countries of origin. Store-bought seeds are not "original" enough for me :) At the moment, I am growing Habanero from Chile, Scorpion from Trinidad, Jalapeño from Mexico, and Scotch Bonnet from Ivory Coast. Can't wait for the first harvest.

[@beashemmad.sayson545]

Is ur body ok

[@thegreatcanadianlumberjack5307]

​@@beashemmad.sayson545 He might have a super high Tolerance. Some people are even Immune to the effects of Spice where even a Reaper won't phase them.

[@speedo_gonzales9952]

Love some spice! Been obsessed with asian and specifically Thai cuisine for last few years and after adjusting to the authentic spice level of Thai food there is no way I'd go back!

[@tamarapetersen3779]

Love spicy food!❤ I have a fairly high tolerance for the heat. My go to chillies are habeneros or birdseyes.

[@MattRoadhouse]

Unless you're chasing an endorphin rush, instead of a culinary experience, this level of heat is silly

[@bochapman1058]

He’s definitely not broke. He’s selling out clubs and Arenas for his stand up. Plus his channel is huge. It’s just all a part of the bit.

[@audraelynnegrimmelhaussen8808]

Hi Chef James, a bit late to this video but still found myself chuckling. 😂

[@ChefJamesMakinson]

Glad you enjoyed it!

[@jonbolton3376]

Hot paprika is somthing i use a lot in Mexican cooking, although my dominant spice there is often cumin, just personal choice as it seems to work well especially with coriander leaf, and lime juice.

[@Emielio1]

Great vid again man :) And to answer your question at the start: I absolutely love spicy food. I'm around the habanero/Madam Jeanette/Scotch bonnet level now (100000-350000 Scoville) but I want to get up to ghost peppers. I recently made a delicious, authentic Laotian thum mak hoong (their version of papaya salad) and I put in about 6 bird's eye chillies. Next time I'll put in 10, then 15. 15 seems like an acceptable number of chillies for an authentic thum mak hoong 😊 Also: what you said about the flavour profiles of different peppers is absolutely correct! I always combine 5 or 6 types of chiles in my Mexican dishes to get the flavours I want :)

[@ChefJamesMakinson]

Thank you! I used to grow peppers at home I would like do to again as I can't get some here

[@komalshelke7263]

I’m from India I love and enjoy watching your videos ❤

[@ChefJamesMakinson]

Thank you!!

[@lauramarsh8047]

I love how much more comfortable Chef James seems in this video. Enjoy your content. And very handsome, too.

[@jbshaw614]

Hi Chef James; Another great video, as usual. This is a review from a guy who is so-oo-oo into non-spicy I will enjoy a plate of plain pasta with just butter and salt! To say: "I'm into taste and not pain" is kind of the understatement of the hour! I have even had the experience of being in an Indian restaurant, making that statement, and getting a roaring laugh from the server!!!! My friends say I'm missing out on some incredible flavors - that may be, but I don't consider myself a masochist or cowardice has the runs in my family, so to speak. John Shaw

[@ChefJamesMakinson]

🤣🤣 chilies do add some great flavors!

[@topgeareasy]

Spice is the slice of life

[@sabrinaali7645]

Responding to what you're saying at 16 minutes-- I had a bag of old chili peppers in the freezer that couldn't be used anymore (they had been frozen, thawed out, and then refrozen again...) so I decided to make an anti-aphid mix. Happily plopped the whole bag in to a pot of water and boiled it... had to clear the house for a couple of hours and kept the cats in the basement. I had to wear a mask and goggles to get in to the kitchen to turn the stove off, then put the pot outside to cool down. Definitely won't be doing that again!

[@purbashamishra6255]

Chef James swears on camera… and no “Sorry Children!” 🤪🤣 Edit: This entire video has been less about food and more like a kdrama. 🤣 I am just LMAO. 😅🌶️

[@ChefJamesMakinson]

🤣🤣

[@Dilbot447]

4:30 In the Captions it says “mummy” instead of “umami” Interesting! 😂😂😂

[@pretendtobenormal8064]

I love spicy food! Currently I'm obsessed with Puckerbutt Pepper Company's "Reaper Squeezin's" hot sauce.

[@Boiokgogi]

i love spicy food. my current spice threshold is about habanero/scotchbonet ( 400 000 to 800 000 scovil ) highter than that its getting too spicy for me to be really enjoying the food. Sadly my spouse cant take any spice heat at all... if i even use too much black pepper she will find it spicy(hot) XD so its hard to keep or improve my spice tolerance. also rather than drinking milk try drinking something very acidic like lemonade or (real) orange juice or pineapple juice. cause while Capsaicin is soluble in fat , acid neutralize it instead.

[@haterade317]

I love eating spicy food. Anything I have to sign a waiver for is right up my alley

[@crisshaya]

The whole tolerance going low as you grow older is so true, now we worry that our butts leak and bleed to death when we eat extra spicy food lmao

[@Dnthmn55]

If uncle roger is jealous over that. Can’t imagine what his reaction would be when Esther is married and has a kid now.

[@minime7375]

I believe chef Esther is also married, not just Joshua Weissman…but it helps the uncle Roger character development☺️

[@ChefJamesMakinson]

good to know!

[@pulseMOD441]

I used to have a really high tolerance for heat, now everything ordered mild 😢

[@thentil]

Love spicy food, grew up in New Mexico with hatch green chilies. ❤

[@fennimoreisaghost6024]

It was always hatch for my family too. Miss being in New Mexico.

[@jordan.ellis.hunter]

I would also be carefull with pooring hot oil into a glass bowl. I had one break with just boiling water. And yes it was rated as heat resistant.

[@ChefJamesMakinson]

😉

[@cubandarknez]

we must go deeper, more reactions!

[@ChefJamesMakinson]

🤣🤣

[@basteala525]

I used to love spicy food. A couple years back I started dealing with acid reflux and had to cut back. It's a bit better now, but James isn't kidding. Your spice tolerance tanks after so long.

[@HeiBwitch]

The Big 3 I can't live without : Tabasco, Sriracha and Sambal !

[@morganalori]

yes, but those have reasonable heat levels and tons of lovely flavor

[@charlieaguero-sanz-pn4jo]

Hello Chef! I do like spicy food, but I'm really turned off by spicy challenges. For reference, I can have food that it literally drowning in Tabasco sauce, I love the way that my lips tingle afterwards. On the other hand, I bought some Carolina Reaper sauce recently, and I am so glad that I tried just a drop, because it is way too hot for me. I now mix ONE DROP with mayonnaise to dilute it. The level of the sauce is still up in the neck of the bottle and the bottle will probably last for years!!! Keep up the good work, and I hope to see you doing collaborations in the future.

[@Tyggaro]

To quote Ralph Wiggum, "It tastes like... Burning!". 🔥🥵🤣

[@lilianesommerfeld1085]

I wish I could have liked this video more than once xD I jumped so often to the like button again 😂

[@daze1945]

Funny you mention Tabasco on iced cream, I sometimes put fresh strawberries (in season) in Indian curry such as Madras as a topping. People mock, until they actually try it. LOL

[@JoannaHammond]

LOVE spicey food, can even eat Samyang Buldak with just the non controlable reactions (runny nose, etc.) Actually love the taste and heat. I just kept increasing the heat levels over a decade to get used to it. What I do find is that as my tolerance increased I can taste the flavours of the different chillies as I'm not focused on the heat.

[@krislong9338]

Agreed, high heat on really spicy stuff basically makes a kind of tear gas. Van make a whole house hard to be in if not done cautiously.

[@Vyselink]

I've been watching CJ for a while now, and it's really nice to see how he's gone from a bit buttoned-up to getting in with the jokes. I remember his first Uncle Roger reviews he was kind of hemming and hawing a bit a Roger's language and jokes, and now he just gets it. Awesome. Also, CJ, you should do cookbook reviews of these YT chefs. I'd love to see you making an Uncle Joshua or Auntie Esther, or even Jamie Oliver, recipe that we haven't seen on YT just to see how it is.

[@ChefJamesMakinson]

I just make Jamie's paella so wait for next week!

[@ReanuKeaves1]

I love spicy food. I eat spicy food about every other day on average. I can handle spice. I’ve eating two one chip challenge back in 2021. I was able to handle the spice level well without flailing around like majority of the KZbinrs who’ve done it.

[@MrBiochronic]

That Vincenco cameo, you're really becoming a little group here on YT 😄

[@Zgredzik112]

One thing you could have mentioned about the video. If you are making spiced oil, don't use a glass bowl, the temerature of oil is much higher than watter, it has a higher chance of shattering the bowl. Try using a metal bowl instead.

[@ChefJamesMakinson]

I said it in other video

[@neurophysiological]

Uncle Roger brought me here a couple of weeks ago and I'm glad I stay. Hope to see your next videos🤗

[@ChefJamesMakinson]

Thanks for coming!

[@yorzx]

Scott, you're just so funny. Keep it up

[@monochromaticspider]

I once had a handful of habaneros going soft and decided that I didn't want them to go to waste. Made for a really good pasta sauce. But I did feel it in the days afterwards. Not that it was all that painful, but it sure was different. The worse part of that experience was actually cutting up the peppers during prep. I wasn't using a particularly sharp knife, so I managed to pepper spray the air to the point where it was literally quite hard to breathe. I like chilis, I reckon I handle them well enough, but it isn't any fun at all to inhale them.

[@ChefJamesMakinson]

🤣

[@annaejaz6308]

Your face when he said "aged depth of flavour" 😂

[@CoolJay77]

I love spicy ramen. This was fun to watch. I am in the restaurant industry. We often challenge new cooks in eating Carolina Reaper peppers, your experience resonates. LOL

[@pdubb9754]

I recently had dried chilis dipped in dark chocolate. Quite good, but the heat could be unpredictable. Chocolate can help with heat. But really, cocoa powder is almost instant relief.

[@cikuloisemwangi9842]

I love spicy food. Love your content.

[@ChefJamesMakinson]

Thank you!!

[@neilpickup237]

I think that some people are more interested in the challenge than the enjoyment. I had Indian neighbours (I worked with the husband), and his wife was an absolutely fantastic cook. Unfortunately for him, he had a rather low tolerance for spice, something which his wife was able to compensate for brilliantly. I was able to appreciate the depth and complexity of flavour without it being overpowered. As for my own tollerance (which was actually higher than his), on the typical three chilli rating, you see on quite a few menus, I really don't like to go beyond a two. I don't really enjoy anything hotter than a Thai Green Curry.

[@fatimahabib6858]

I am always watching 🤗🤗🤗

[@nayanakpenadan]

In india ghost peppers called Bhut Jholakia are pickled and used to make curries. Though chillies were introduced to india by the Portuguese early 15 th century through traders India now have its own native chillies called bydgi, gutur sannam, kashmiri, kanthari, salem gundu, mathania, bhut jholakia and jwala. They are indeed real hot ones. Before chillies were introduced it was long peppr called pippali and black pepper were used for heat along with spices and ginger garlic.

[@Elevatedzebra96]

7:52 now I gotta look up what u said lol

[@ozmartian2]

Hehehe. Chef James needs to spend some time in Sichuan province of China. EVERYTHING is spicy. I was surpised that the water wasn't infused with chili oil too. So good though!