Italian Chef and Chef James React to...Uncle Roger React to Jamie Oliver Egg Fried Rice!

[@ChefJamesMakinson]

This video of Jamie making his Chili Jam Fried Rice never gets old! haha 😂 Can't wait for the next collab Vincenzo! 😎

[@RubixCubed3]

You should recreate it with Vincenzo

[@YeakZa]

Love how you say you don't want to make food and then throw it away 👍

[@drscience420]

How about do a collab react to a cooking with jack? :p

[@remy4379]

It could be quite cool to do a series re-reacting to Uncle Roger's fried rice videos, like the ones on Gordon Ramsay, Joshua Weissman, Chef Wang Gang or BBC Food. It could be especially fun if you can get Uncle Roger/Nigel to join in to comment on his oldest and most famous weejios I think!

[@Persian-Immortal]

I remember asking both my favorite chefs to do a collaboration. And now I get two videos!

[@mrnigelng]

I love that everybody is keeping this weejio alive. Don’t let Jamie get away with it 😂

[@xynd3449]

haiyaaa😂

[@domiviereinszwei2894]

He will never get away with this xd

[@Wredna.wiedzma]

We must remind that 😂😂😂 haiiiyaaaa 😂

[@mightyalois5046]

You are getting closer to 10 Mil. Cant wait for your collab with jamie oliveoil.

[@ChefJamesMakinson]

My Favourite Uncle is here! 😉

[@-fahrizfazrianto2287]

as an asian (Indonesian), I've personally done what jamie did when i was little (put water on fried rice) exactly like he did, and it traumatized me for life lmao, never ever did it again cuz my mom force me to finish that soggy fried rice, in the end i just throw it away tough

[@aksireaksi2624]

Wkwkwk.. lo Dulu jadi bocil tulul berarti bro... Hahaha.. peace

[@Zrs3820]

Did you mom try to game end you with the slipper? I wouldn't even imagine what my mom would do if I ever treated my rice 🍚 like that.

[@cilikponpon]

hahahahahaha tp belajar dr kecil bagus bgt lho... pas saya SMP mama saya ajarin menanak nasi pakai kukusan, jd saya skrg pun remove megic com saya dan kembali ke dandang kukusan krn lbh enak dan lebih rendah gula

[@fletarious]

ive never tried anything that grandma and mother didnt do on cooking fried rice. in fact i still can never match the same taste as their cooking lol

[@singingwolf3929]

When the Italian says, "Where's the soy sauce?" You KNOW you F'd up!!!

[@JontyBlue67]

GOLD!

[@anonymous5788]

Actually you need only four ingredients to make something that is way better than Jamie's: egg, pre cooked rice, vegetable oil and salt. Enough to fill you up without all those unnecessary things that screw up your meal

[@johnarnold412]

Vincenzo gets so red when laughing at Nigel's jokes and it's contagious HAHAHAHA

[@vincenzosplate]

He's too funny!!

[@jeremyboynton6173]

As someone who has cooked in a Chinese restaurant kitchen, the reason for the neutral oil instead of the olive oil(on top of it not being a regular Asian cooking ingredient), is because a vegetable or neutral oil has a higher smoke point. Typically speaking, Chinese restaurant will cook quickly over high heat. The more you know.

[@plektosgaming]

But also, the oil has to fit the cuisine. Soybean, peanut, or even sesame are common and it's why fried rice tastes completely different than risotto. The grain itself minus any spices, salt, or oils is essentially tasteless starch. But it's the oils and fats that make up a "cuisine" around the world. This as basic as it gets if you've ever taken a cooking class/course in your career. Use the right oil, not the "white" oil.

[@sebastianliu2009]

@@plektosgaming WHITE OIL!!! That's funny!!!

[@CPFMTKV]

@@plektosgaming lard and tallow also works extremely well

[@godemperorofmankind5874]

@@CPFMTKV yes. Here in the Philippines we sometimes use rendered fats which gives the fried rice an even more depth in flavor.

[@stevepierre182]

Yup the best fried rice you'll ever taste is when the woke or pan is covered with flame, it add more flavor and the fried rice smell so good!!

[@s00ty1]

In Thailand many people would not know what MSG was, but mention the brand Ajinomoto and they will tell you that they use it all the time. Living in Thailand for over 10 years and here in Isaan it is a very common ingredient.

[@suenzhong7891]

You can just hear the jingle

[@Ladishwasherum]

MSG is the chemical name, Monosodium glutamate, yea we called ajinomoto too here in India

[@KN-zi4bl]

We use the word 味精 here, which is a direct translation from 味の素

[@furrieoussheadquarter1359]

Jamie Olive Oil did one thing that everyone in power can't. He united the world to roast him well done in chili jam.

[@wowfood7105]

Not the first time. He was hated by school kids around the county when he got turkey twizzlers banned from school lunches.

[@furrieoussheadquarter1359]

@@wowfood7105 Yeah... And waterfall about it when the kids still want nuggets for their school lunch. 😭

[@TDdelta777]

I wonder if he had to use it because he was paid for promotion or something. It’s just a very bizarre choice.

[@furrieoussheadquarter1359]

@@TDdelta777 Well, it's a possibility, and it may just be a theory... But I also believe Nigel is right! He is sponsored by the potato industry to ruin the rice industry.

[@furrieoussheadquarter1359]

@@TDdelta777 I believe so... And I think the potato industry also promotes him.

[@Damionia95]

I love how Vincenzo is laughing his butt off and James just sitting there smiling very politely :D

[@robertmclean5356]

Shows their different personalities so well!

[@MoiraMcGill]

Asians don't wash rice because Asian rice is "dirty". It's because of the extra strach that's on the outside of the rice. That's what's being washed off. Also, that Italian confusion when he realises there will be no garlic xD lol ~ I felt that within my soul

[@GrotesqueSmurf]

well.. the rice is also dirty very often, especially when packed in those big bags.. but that's not the main reason it's being washed as you correctly pointed out

[@minami_uuu]

Half right, not all brands of rice are clean and pristine. Alas, there's nothing wrong with washing rice just to be safe 😂 One of my uncles is a rice supplier, I wouldn't say that the work environment is the cleanest. Lolol😂

[@hayliannn]

Also there might be some bugs called rice weevil that might be in the rice so it’s better to be save lol

[@MoiraMcGill]

@@hayliannn In actuality, the weevils are a nonissue. You can still cook and eat rice that has weevils and it just adds a little bit of protein. You won't get sick or anything and it doesn't mean the rice is dirty.

[@m.45]

We wash rice for both reasons at the same time.

[@davidembrey4248]

To understand the rage of Uncle Roger with the pre-cooked rice. Imagine watching a cooking video and someone used pre-made carbonara "cream" out of a bottle.

[@AlistairGale]

Carbonara: cream, pre-made, Vincenzo is sending a hit squad.

[@kylesantiago351]

Lionfield sitting in the corner staring intently at Albert_can_cook.

[@davidembrey4248]

@@AlistairGale 🤣

[@Aliyah_666]

​@@AlistairGale😂 "Right here officer this is the man who butchered carbonara" lol

[@mattcee7113]

Imagine using bacon for carbonara 💀

[@nukedits9302]

Never saw Vincenzo laughing this much.

[@vincenzosplate]

🤣🤣🤣🤣🤣🤣🤣there will me a lot more laughing coming your way haha

[@cukierwanilinowy8701]

True

[@schneeraizor7020]

Uncle Roj successfully gathering these great youtube chefs is one hell of an achievements.

[@vincenzosplate]

That's the power of Uncle Roger!

[@samwich3972]

james sounds like a really knowledgable and understanding guy. love your dynamic together :)

[@vincenzosplate]

Thrilled to hear that you enjoyed this video! Should we make more collabs? 😊

[@b-chanhatysa3150]

​@@vincenzosplate Yes! 😊

[@YnokBeats-pn2nn]

@@vincenzosplate Of course, a series together would be amazing, incredible duo

[@heni63]

I think that's a decision you should do yourself, but I guess asking is not the same as letting us alone decide :)​@@vincenzosplate

[@samwich3972]

id love to watch more collabs. even in reactions because its nice to listen to a different opinions and viewpoint. like its easy to just agree with uncle roger here, but james putting it into context (talking about target audience of oliver for example), fills the video with interesting things to consider and talk about

[@ethancoover2282]

James needs a "No Chorizo in Paella" shirt to match Vincenzo's carbonara shirt

[@thereallozza]

Omg yess , this !!

[@acbelton19]

Definitely 😁

[@yakitatefreak]

As with Uncle Roger with "No Chili Jam in Egg Fried Rice"

[@bdavis7801]

👏 👏 👏

[@cukierwanilinowy8701]

Omg he needs that shirt! 😂

[@MsIchigo88]

As a half Middle Eastern and half Filipino I cant imagine having rice as a side dish

[@caoinhnamkhanh2795]

Rice is the center piece for me

[@Human-encyclopedia-69]

As a Hispanic, rice is the main part of a meal. Some beans and meat stewed together in a sauce with a few other veggies is king.

[@sjneow]

as a Malaysian I kinda know it is a thing, like here in some restaurant if you have Steak or Chicken Chop, and they will put a small cup of flavored rice as side dish, usually to replace the fries for those who want it

[@alvenkaiser4549]

As an Indian, I agree. Usually we eat with a bunch of rice with daal or some other types of curry. Plus some fries and pickles as sides.

[@MsIchigo88]

@@sjneow yes I do understand but if we look closely we will see that in that context rice shouldnt be part of it in the first place, but because rice its so important in far east cultures it will have a place on the table no matter what. When I went to the Philippines i found out that even KFC is serving rice which we dont have here in the middle east. This is how important rice is😅

[@fieryredpodcast]

Vincenzo, I love your content. Since November, I have been diagnosed as terminal with liver cell cancer and End stage liver disease. Chef James knows this, but thanks for the entertainment and laughs and learning. It helps keep my spirits up and helps me keep fighting. Take care!

[@heni63]

😢😢😢🙏🙏🙏🙏🫂🫂❤❤

[@gdm5979]

You will make a recovery, i belive it.

[@hater_apologist645]

Take care, sending hugs!!

[@JasonTan-9757]

Please take care. Stay positive. You will make a full recovery. I believe you can do it.

[@khushalkothari8236]

MSG actually is very common in Indian cooking, because a major chunk of indians are vegetarians and we kind of lack the natural sources of MSG to be added to the dishes so we end up adding it, mostly in indo chinese recipes.

[@ilakya]

24:29 To westerns I'll put the basic kinds of tofu in an easy way you could understand. Tofu is made the same way as cheese but out of soy milk. Adding acid into the soy milk and tofu were formed. Silken tofu is closer to mossarella. It's most fresh compared to other kind. Soft in the texture but unlike cheese, it's not streatchy and easily to break. Hard tofu is wraped in cheese cloth pressed. Basically made like any other kind of aged chesse but it's not aged. It's more firm and dense. But no flavor. No tofu has flavor added. It's all plain. SO DON'T be like Jamie Oliver. Tofu by itself is not cheese. Don't shred silken tofu onto anything and hopes it add more flavor and texture. No, it's the opposite. It's bland and soft so it bring mushy to the plate and also take away a lot of flavors. If you want to substitute meat in the frying dish, use hard/firm tofu. Deep fry it before to get the nice skin texture with soften but bitable meat inside. It's very good at absorbing any flavorful liquid too. But in hurry, you can chop or dice it and use it as is. Throw it in early onto the oil and get some chared texture. That's how we use it in pad thai. Silken tofu usually found in clear soup. But could also eat as a chuck with just soy sauce on it. And you could also deep fry it to get the very nice crunchy outside and super soft inside. But beware that it's hard to not break it which will ruin the texture. And it could protest in the hot oil as it has a lot of water in it. So not recommend for beginner. Anddd if you still thinking about substitute the cheese in terms of flavor. Use miso. It's different but it will give you the different kind of salty and funky while also have a little bit of alcohol aroma. But sure there would be no milky flavor. Nothing else will.

[@我只是一隻貓]

every westerns should read this comment

[@KN-zi4bl]

Different condensing agent can be used to make tofu (calcium sulfate, bittern, sodium gluconate, etc), each bringing different flavor profiles and textures. So technically tofu isn’t flavorless, but the differences are subtle. Like you said, tofu serves as a vessel to more complex seasonings and flavors rather than providing flavors in most Asian cuisines.

[@Serenity_Dee]

"Jamie Oliver is a very good chef" he's definitely a chef, I'll give you that much

[@vincenzosplate]

😅 well there are recipes that he has cooked well, and he's definitely better than Gordon😂

[@Serenity_Dee]

@@vincenzosplate When he actually tries he can at least cook Italian well, but I've seen a lot of disastrous recipes from him 😬 He can definitely cook a better grilled cheese than Gordon 😜 (Gordon talked about it on a KZbin channel and yeah, he knew it was a disaster at the time)

[@hansemannluchter643]

In all fairness, I think one needs to keep in mind that Jamie Oliveoil and Gordon F-ing Ramsey are from the UK. English cousines contribution to The Culinary World is pretty much "Fish and chips"...

[@vladburca1297]

Western Europeans especially do use olive oil for everything. After I moved to the Netherlands and was living with a Dutch friend I ate my first sunny side up eggs done in olive oil. 10 minutes later I went to buy sunflower oil. Olive oil has its place but it's not everywhere.

[@mkphrakleio]

Tbf in Greece we fry eggs in Extra virgin olive oil. I grew up being taught that sunflower oil is bad and will give me cancer 😅

[@vladburca1297]

@@mkphrakleio in giant quantities it could. But olive oil leaves a taste which for me ruins the eggs. It dosen necessarily need to be sunflower oil just anything neutral. FYI nowadays you also have cold pressed sunflower oil which is healthy.

[@lindapartin5274]

Yeah. I am Italian, but I cook with all ki dd of oils, depending on the dish. Olive oil has its place, but how about coconut oil?? LOVE coconut oil for certain dishes, for sure!

[@diarmuidkuhle8181]

I wouldn't dream of frying eggs in anything but butter. (I'm German.) If I want a neutral tasting fat I'd use corn oil. Olive oil is reserved for dishes where it belongs.

[@DiafolMedrus]

Chef James mentions Garlic doesn't exist in this recipe... Vincenzo looked like his Asian Ancestors were just offended.

[@markolysynchuk5264]

You can't blame him. You can never have too much garlic.

[@Aliyah_666]

​@@markolysynchuk5264Well now Vincenzo did say garlic doesn't go on everything. But in Asian food...yeah lol.

[@我只是一隻貓]

0% garlic 0%Asia

[@equest511]

11:05 "First Step should be garlic!" Looks like that went over James's head.

[@suenzhong7891]

Italians 🤝 Asians when it comes to garlic

[@StergiosMekras]

The two of you finally teamed up... awesome!

[@CyberBeep_kenshi]

more please :)

[@Siman_Shrestha07]

There is one more collab in James's channel...

[@eatsmylifeYT]

As an Asian, the best explanation I can come up with about rice (plain steamed rice or fried rice) is that it's always PART of the main course, or it's the central component of a meal. A typical Filipino meal would have soup, a protein dish (or two), and a vegetable dish to eat with the rice. When the meal is done, we have a postre (dessert). Most Asians can make do with a small "tuyo" (dried fish) or "tinapa" (smoked fish) to pair with a big bowl of rice, but we seldom eat a 300-gram grilled tilapia with just half a cup of steamed rice. There are even some Asians who eat noodles together with their rice. For us, a meal is just not complete with rice.

[@jamesrawlins735]

In the west I understand why Jamie said fried rice can be a side dish. Most people eat Chinese food from a buffet, so they take a smaller portion of fried rice and add other things. If I order delivery I would just order a large fried rice but my former gf would order something else (like Gen. Tso's chicken) and then take part of my fried rice to augment her meal.

[@TheEternaut]

Great video! Chef James is a great collaborator: he has a big knowledge of his craft, and coming from a different (culinary) school from Vincenzo makes it a very rich experience for us. Keep'em coming, please!

[@DonnaFayette]

I love it how you are just lauging your heart out with Uncle Roger’s antics 😂 and it seems this collab with Chef James may be a start of something new-maybe an in-person collab soon? 🙏

[@twelfthdoc]

To add to what @ChefJamesMakinson said about the type of rice Jamie uses, there are several types of packeted rice available like this (Uncle Ben's/Ben's Original, Tilda, etc.) in the UK. They are typically parboiled, with the intention of the end-user microwaving the packet - the extra water content in the rice becoming steam in the microwave and flash-boiling the rice until it's done. As one ought to be cooking with day-old rice instead of freshly boiled, using the packet rice *when fully cooked* is not the best, and using directly into the pan before it's even cooked is just wrong.

[@maddyc2412]

We use those in NZ too, I had them a lot as a student

[@valerieneal2747]

NO MICROWAVED RICE...EVER

[@KeithPhillips]

I wasn't even a third of the way through this vudeo and I already couldn't breathe 🤣🤣🤣

[@vincenzosplate]

hahahaha happy to hear that you enjoyed this video as much as us! Stay tuned for more similar content!

[@radharoy730]

10:49 Is it just me or the classical music piece at the bg just made Chef James more elegant than he already is?? 😂😂😂😂❤❤❤❤❤

[@victoriaedwards1220]

This new collaboration with each other is absolute gold! Been watching you both separately for a while now. A real treat :)

[@Spyduck]

For tofu, there's actually two kinds that you can use that will hold up to rigorous frying. They are called _tau pok_ and _tau kwa_ which are firm and extra firm tofu respectively. These two have an outer skin made of bean curd and firm enough insides that will not fall apart during cooking. The problem with silken tofu is the texture mismatch with fried rice, as well as the inability to withstand the rigourous cooking process of fried rice. It also won't harden enough to withstand the said cooking process.

[@Rikki.64]

Not only did Jamie put jam in his rice, I saw a TikTok last week where an American 'chef' put orange marmalade in their egg fried rice

[@Serenity_Dee]

@@Rikki.64THEY GO DIRECTLY TO JAIL

[@valerieneal2747]

Ewwww🤮

[@cosmicgalaxystudio1539]

That's worse.

[@LinkCable679]

Were they trolling or being serious?

[@gabrielho1874]

Da fak?

[@exterrnguyen1420]

Imagine Uncle Roger actually drops a "Haiyaa" in this weejio's comment section

[@antonioscendrategattico2302]

He just did

[@jlaw131985]

He responded

[@jimmckay2337]

Lol. It happened. You must be psychic! 😂😂😂

[@exterrnguyen1420]

​@@jimmckay2337😂

[@Eurydice-cj6tv]

Love this collaboration! The reactions are funny, as is Uncle Roger, but you're both so knowledgeable and good at educating that I would love to see you collaborate on a recipe together.

[@_Sporkz_]

I will say that as a Filipino we have always kept around and used a seasoning packet in our dishes called "Magic Sarap" which is mostly MSG with some other seasonings.

[@insu_na]

I like to use MSG as a replacement for salt, because I have high blood pressure. It can't *always* serve that role, but when salt is used for flavor more than its other effects it's perfect.

[@ThraxxMediaOfficial]

Two of my favorite chefs coming together :) I rarely ever comment (maybe have done it once or twice) but this needs to be commended. James is such a nice and always polite person, just so well-spoken, calm and collected all the time... while Vincenzo is bringing the literal "Italian flavor" to the video, which makes things extra "juicy" and enjoyable if you so will. :D It would be a dream to see the two of you cook together one day.

[@MeganSin]

I love the cheeky looks to camera from James! I need more collabs from you guys. It’s so fun

[@sharendonnelly7770]

Vincenzo and Chef James, I really love these collaborations, and this one is especially hilarious. The setting: Vincenzo, passionate and addresses questionable methods aggressively; Chef James, ever polite and knowledgeable, looking for a reasonable explanation for bizarre recipe substitutions; Uncle Roger, only one, very funny, way: Traditional Way, or Way of Crap; Jamie Oliver, "I'm a Super Star Chef. Don't question my creative genius!" Great, and very entertaining, video!

[@johnmiller0000]

For Brits, jam with rice is a very common thing at school - FOR DESSERT. A nice hot bowl of creamy rice pudding with a dollop of strawberry jam on top. Optionally, stirred into a pink mess. Similarly, grated chocolate on semolina pudding. Maybe Jamie got confused with his school dinners kick.

[@Reineerus_The_Rat]

You brits have some weird food. I'm sure it tastes alright, but just seeing those combinations written down is shocking

[@fangtu5318]

Rice pudding is a desert.fired rice is not

[@Aperez]

Uncle Roger: *breathes* Vincenzo: *extremely intense laughter* 🤣🤣🤣🤣🤣

[@chonwarren9941]

I love that you two are finally working together I've been waiting a couple years for this I love you guys individually but together you're even better

[@jeffs.4313]

Well done, Vincenzo and James! Great review. You two work great together. I'm looking forward to more collaboration videos from you and James.

[@CyberBeep_kenshi]

you guys are awesome 😊 i think he adds certain stuff because a manufacturer 'asked' him to use it. Like the mango chutney......

[@drawsomethewizard3006]

I'm hoping to see Vincenzo's reaction to Jamie's Pad Thai now

[@Waterlily2544]

That pat Thai was a crime against humanity!

[@TheFonzieCommunity]

It’s not only because rice can be dirty, but it’s because it can be too starchy. It doesn’t help in plain rice, but feel like in general all rice should be washed at least once; unless specified to not wash or it’s from a good non wash sourced rice. Like Italian rice for example needs to be product of Italy made, not the ones that say made in xyz country.

[@arthurmoore9488]

In some areas Arsenic dust is also a major concern! So washing rice is mandatory. Areas like where the person Uncle Roger reacted to is from.

[@TheFonzieCommunity]

@@arthurmoore9488 I’m Asian, so i know this already; but thanks for contributing to the conversation of why you should wash it!!!

[@Bethos1247-Arne]

I think the next collab, if possible, should be you two in person cooking something. Roasting someone is funny and entertaining, but the power of Chef Jamie and Vincenzo's Plate combined could create a menu which makes even Uncle Roger bending down.

[@vincenzosplate]

Thank you so much for the kind words my friend! I'm happy to hear that you enjoyed this video!

[@mariaarcher1686]

Agreed! It's lovely to see two people who have technical skills & a passion for good food having a great chat :)

[@robertweatherill9161]

You two have no idea how much I love watching you two together. Keep em coming!

[@cael1978]

Nice to see you two collaborating together! I already watched the video on James' channel as well... 😀

[@JontyBlue67]

Love the camaraderie between you guys, very entertaining and informative, bringing two different backgrounds to a review is great. There are many products that don't shout MSG, but it is what they contain, Maggi Seasoning Sauce for example. If you are truly worried about glutamates in food then avoid the following: flavour enhancers 620-625 and natural glutamates such as strong cheeses (Parmesan, Camembert, Brie and Gruyere), soy sauce, oyster sauce, black bean sauce, tomato sauce, miso, yeast spread, mushrooms, plums and spinach.

[@scotthahn6666]

Chef Vincenzo and Chef James, great job! Bellisimo! I hope to see more collaboration videos from You soon. Keep up the great work!

[@wyldchyld1166]

I would love to see Vincenzo, James and Uncle Roger meet in person! When y’all do, please do a live stream! That would be the best entertainment!

[@vincenzosplate]

That would make such a fun experience!

[@xaviergroenewaldt8252]

So this is what youtube has come to. Reaction videos about reaction videos. 😂

[@marc23009]

Easy content--

[@itzstevenplays]

Atleast they are adding more info in the video unlike other youtubers

[@YoFool.1506]

​@@itzstevenplays They pause a lot and talk about what's going on

[@gbc6422]

… yeah … and we don’t know what kinds of reactions of reactions of reaction videos are yet to come. It’s getting old. I find James and Vincenzo knowledgeable, entertaining and funny and am a big fan of both -- but -- isn’t there anything else but Uncle Roger, Jamie Oliver and MSG ? 😒🫶✌️

[@pattycookie2011]

It gets tiring indeed.... boring and old

[@linliniscool]

holy shit i love these guys love how James clears up about what different situations you may be in, like not being able to get a wok or certain ingredients - and how he explains to Vincenzo about the things like the jars and stuff! Vincenzos laugh is so contagious i cant help but laugh too, and how respectful he is about saying things and about not wanting to offend people. Uncle roger is just too funny, his jokes are always on point and his reactions are even funnier - mixed with Vincenzos laugh has me giggling. 😭

[@thereallozza]

Loving your collabs!! Keep them coming!

[@vincenzosplate]

Happy you enjoyed tis video!

[@Jerepasaurus]

Jaimie's chili jam is what you put on a toasted everything onion/garlic bagel with bacon, eggs, and cream cheese.

[@vincenzosplate]

That's right! It's doesn't belong in the fried rice!

[@professorbutters]

It’s also quite nice on crackers. I’ve also made cheese puffs with a dot of chili jam added at the end. But I can’t imagine cooking with it. It’s like cooking with a chutney.

[@zatoichiMiyamoto]

14:18 James slips a "Si' ❤❤❤ more spanish please!

[@jacobv3396]

Or maybe he was speaking Italian? 😉

[@gabrieldias3479]

Yes, he did that three times, if I counted correctly. Thought that was cute 😊

[@ketomousketo3345]

As a Spanish I want to clarify that we DO use extra virgin olive oil, but not for everything. For example it is perfect for putting in a salad or over a toast of bread, BUT for example to fry something like potato fries, we use just regular olive oil (refined) or sunflower oil. Theese are good oils because of the higher smoke point and that they don't add the strong flavour to the food.

[@anastasios0513]

Excellent video! I put MSG in *EVERYTHING* I cook, and it makes everything taste better!!!! Also, when you use MSG, you don't have to use as much salt.

[@colinlieberman]

You and Chef James really vibe well together. A couple weeks ago he had a similar video where you were the guest, and it was awesome, and this one is maybe even a hair more awesome. The way y'all riff off each other, share knowledge, share jokes, let jokes and knowledge move back and forth, y'all vibe together really well. Love these collabs.

[@kazehana877]

MSG: King of Flavor Jamie Oliver: Enemy of Flavor😂😂😂

[@Msfelixthecatz]

I love you two together!! I've followed both of you for a long time, love you both!!

[@xGoodOldSmurfehx]

YES!! More of this collab please!!!! :D

[@dewancoffman7912]

It was great having you both reacting! Both my favorite Chefs together! Yes!

[@choppa6602]

You should watch Uncle Roger's review on cheapest woman ever. You will cry on how she made her lasagna at the end. 🤣🤣🤣

[@aryapatel405]

We want more of this collaboration 🔥🔥🔥

[@zerocalvin]

technically, jamie oliver isnt wrong about fried rice being random.. it is originally, a leftover dishes, made with food scraps that you cant use in other dish... or at least that is what my late grandma told me... fried rice is one of the dish that you can always make as long as you have rice, some kind of protein and some vegetables...

[@diethylmalonate]

he really should have said something like "flexible" instead

[@zerocalvin]

@@diethylmalonate yeah, he really should have use flexible instead of random...

[@mikukumiku]

James so respectful and responding to chef Vincenzo with "sì"! You can tell that James has worked in kitchens all over Europe. Wonderful seeing you two in a collab video. Love it! EDIT: Regarding tofu in fried rice, it's possible, just as Chef James mentioned, but we only use FRIED TOFU. We never use silk tofu for fried rice. We also cut them into cubes or thin strips depending on what you're trying to do. If you want it a bit crispy and for texture, you use strips. If you want it more chewy, go for small cubes.

[@cajunsmurf4354]

Vincenzo had the same reaction as I did the first time I watched this. Uncle Roger's reactions and facial expressions cracked me up.

[@vincenzosplate]

He's the best, isn't he? 😂😂

[@cajunsmurf4354]

@vincenzosplate oh definitely. His stand up is so funny as well. Half as Uncle Roger and half as Nigel.

[@kweassa6204]

WOOOHOO this time collab on Vincenzo's channel !! I love this. Big respect to my favorite chefs!!

[@dale1956ties]

🤣Funniest🤣 reaction video yet Enzo, may I call you Enzo? If he wasn't such an ingredient abuser you'd almost have to feel sorry for Jamie Oliver. LOL!

[@nanniwa]

Personally, as an American, when I want fried rice I go to a Cantonese style Chinese restaurant and order a full take-out order, plus something for an appetizer, such as egg rools, crab rangoon ( as it's called here ), or an order of barbecue pork. I consider the rice to be the main course.

[@ruhmuhaccer864]

Two guys reacting to a guy reacting to a cooking video whilst reacting to eachother's reaction. Let's go.

[@PianoVI]

i

[@morganalori]

Good chemistry between you two. Been enjoying both channels for a while. Fun to see the collab.

[@rosebuster]

Vincenzo and James, I'd like to explain something to you about MSG that may not be your expertise. There is usually not that much need to use it in European cuisine, because we use many ingredients where it occurs naturally. The reason many Asians don't need it in their cuisine either is they have very strong sources of it in things like fish sauce, shrimp paste or soy sauce. But the situation complicates a bit when you're vegan and your sources are much more limited. For me being a flexitarian, I often want to recreate some flavours I know from meat dishes without using meat, but the lack of meat means much less umami. Now there are multiple ways I can put it in. For example when making a broth with veggies I can add soy sauce. But doing so in addition to MSG/umami taste introduces other flavours I didn't necessarily want there. I learnt that using MSG in such cases is actually a wonderful, often overlooked solution. And I see nothing wrong with doing so, because these days we know MSG is not poison and most recent studies say it's actually less harmful than salt. The case against MSG is one of the biggest culinary myths created by our society. And it's a natural product they obtain through fermentation, it's not any chemistry as some people think. I don't see a reason to say we shouldn't promote it as if it was something bad, which I strongly disagree with. Having said that... Is it needed in egg fried rice as Uncle Roger says? Personally I'm gonna say: not necessarily. That dish already has natural occurring sources of that flavour mostly from the soy sauce. But no harm doing so either. If you wanna stay healthy, there are many other way more dangerous things to avoid than MSG.

[@travyb4608]

such a fan of these 2 chefs, both are so talented in what they make. we want more of these collabs, these are great!

[@Frankie1622]

The ONLY thing I will defend about the Jamie Oliver recipe is the tofu breaking. "Supposedly" the tofu will grab more flavor thus will taste better if hand broken rather than cut nicely... That being said it's egg fried rice so there's no sauce so why do it?! Argh! Even in trying to defend him it leads me to question decisions!

[@sirhoopalot1]

I know of no Asian dish where the tofu is broken … not even mapo tofu.

[@hisomakashiromuko8239]

I'm dying laughing at both of your reaction to Uncle Roger, watching the egg fried rice video. 🤣Anyways, Great reaction. 👍

[@martinchochol1756]

@ 7:04 Even risotto is considered a side dish by many Americans - a "fancy rice" basically, so 🤗

[@Sharky762]

Great collab, like I already said on the video James posted with you 2, you guys work really well together Please do more

[@istenafazekakkoztisjelen]

Dear Vincenzo and James! Thank you for the collab! It was hilarious! ❤😂 I thought that I saw this Uncle Roger wejio so many times (in itself and others reacting) that there's no more surprise in it. But with your joined comments I learned something again. Also sawing Vincenzo laugh so hard was a treat in itself. I would like to watch 2 of my favourites to reveiew again together! Thank you that you chose to start with the 3rd fav of mine, Uncle Roger and old fav Jamie.

[@vincenzosplate]

Thank you for sharing your thoughts about this video my friend! Makes me so happy to hear that you enjoyed our reactions! Stay tuned for more!

[@michaelkemper3326]

Nice colab, thanks for your content and keep going (and greetings from germany ✌ )

[@m0shman]

My 2 favorite KZbinrs!!! ❤ Glad you made a video together. To many more!

[@Restartkun]

This was fun. I had a jolly time listening to you have a fun time Vicenzo 😄 Hope to see you have more collabs with Chef James. He's great!

[@TreantmonksTemple]

I like you and James together. I would prefer a reaction video to something we haven't seen over and over though.

[@alfianfahmi5430]

I think the main distinction between the "main dish" and the "side dish" is probably something like "which one is the star of the dish?". If the "star of the dish" is something like Yangzhou or Special Fried Rice, then it's the main dish. If the "star of the dish" is something like a whole Peking Duck, then you can order an egg fried rice as a side dish.

[@Adventxxx]

I love this colab! I respect Vincenzo so much as pro home cook and I respect Jamest for just being a pro cook. He even gave me recomendations for when I was in Barcelona, fantastic dude.

[@chongxiong1164]

For other people who don't get the wash rice thing. It is the same as breaking the sauce or soup. In Asian cuisine, it's OK to break the oil and let it separate. In French or Italian cooking, they like to keep it together and not break the oil because it looks better and doesn't have that oil coat on your mouth feeling.

[@dmorenol01]

Love your collaborations...! Keep them up

[@vincenzosplate]

Which video should we react to next?

[@theblackhand6485]

Egg fried rice as dish, okay. But you can fry rice with a lot or less ingredients. I just cook Basmati rice by starting in cold water so the grain will be come bigger. Cook it for 7 minutes. Throw out the excessive water (you can save it for soup(?). Put a lit on the steamy rice and stir a few times. After 15 minutes the rice is ready. If you like to fry it the rice has to be cold. Heat up a pan or wok. Add sunflower oil. Bake two eggs on medium heat. Just before the egg white and broken jog is done, thus still slimy, fold the eggs and let it slip on a plate. Now heat up your pan or wok with sunflower oil on high heat. When it is hot you add your cut Au Chinois leek and paksoi. If you have more ingredients like paprika, mushrooms, unions etc just added it. Not to much otherwise you pan will cool off. Now Frey at high heat, do some stirring, add salt and pepper. Add a little ginger sirop as well. Frey until all is 'al dente'. Add the rice, stir and frye on. Add Sambal Manis. Add the eggs. Almost ready. If you like you can add Mango chutney and or these famous Chinese 5 spices. Taste. Poor on plate. When not salty enough use Ketjap Asin (salty) or when a sence of sweetness is need add Ketjap Manis. But its mostly the salty one to finish the dish. Sometimes I use 3 parts of the rice and frye that and add later on some new white rice. It gives the dish an extra touch. Talking about sometimes: you can leave out the 5 spices if wanted. Plain and sober is also a good way to go. ...ps: Don't tell Uncle Roger. Tio will kill me ;)

[@olivergeikie9223]

Nice seeing you guys video..bravo!

[@vincenzosplate]

Thank you for your support! Grazie mille!

[@ionikre]

I love how Vincenzo appreciate and defend the traditional way of making food even it’s from other culture. It truly shows his dedication to traditions and customs in food culture. Very italian style!😂

[@YellinInMyEar]

I love it!! ha ha. That was an amazing reaction video. Thank you both

[@vincenzosplate]

Our pleasure my friend! Would you like to see more of these collabs?

[@YellinInMyEar]

@@vincenzosplate Sure. looks fun and informative.

[@salticidaen]

Watching two chefs watching a chef watching a che... Jamie. What a time to be alive!

[@RBroek1983]

You are a great duo to watch, with James being the more rational, and Vincenzo more emotional; both good qualities and gold in combination. I already followed you both, but otherwise I would have done so now for sure!

[@celestef9727]

Keep them coming. I love both of your solo videos but now I cant stop binging the collaborations. Great work!!

[@vincenzosplate]

Thank you for your support!

[@497shakti2]

also shallots is as onions and normally we add it first but spring onion stems are not same as shallots. they are for garnish. not first thing into the pan.

[@AkioHaRdCoRe]

this video was a lot of fun please make more together, it never gets old seeing uncle roger make fun of jamie

[@lasha561]

I loved this reaction video. Chef James has such a kind diplomatic demeanor. I am definitely subscribing. Uncle Roger😂😂😂😂 I have to subscribe as well. Vincenzo.. you are the KING of reaction videos ❤❤ 🇨🇦 . Thank you, this was fun!

[@JPspinFPV]

Hey! So happy to see James and Vincenzo join forces! If you guys ever have the opportunity to do a show together live, making a dish. Some back and forth criticisms and jokes... I would love to see this video!