JAMIE OLIVER FINALLY IMPRESS UNCLE ROGER? - Pro Chef Reacts

Jamie Oliver is making curry again and this time he impressed Uncle Roger. Did he really learn from his past mistakes?
Check out the original video and show some love by smacking the like button.
• JAMIE OLIVER FINALLY I...
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#curry #uncleroger #prochefreacts

[@inspectahdick2406]

Everyone gives him shit for the fried rice, which is deserved, but I think using three seeded thai chilis in a thai curry is a far greater offense.

[@rezhaadriantanuharja3389]

Far greater offense according to what?

[@PhysicsGamer]

@@rezhaadriantanuharja3389 Taste, probably. It's kind of hilariously pointless - even if you're concerned about the dish being too spicy, just _three_ chilis in an entire dish like that won't even be noticeable.

[@BlackCat-yx1zw]

I mean, watering while stir frying rice is also a greater offense too xD

[@janelle4455]

@@rezhaadriantanuharja3389 How about making butter chicken without using butter, or screwing up Indonesian gado gado salad, or fucking up Thai red curry so bad it looks more like, and I quote Uncle Roger "BRITISH ORANGE SOUP'. Jamie Oliver could and has screwed up any Asian dish he gets his mitts on.

[@NicholasDeMarcoHall]

It'll never not be funny to me that Jamie Oliver legitimately hates Uncle Roger as a character and person.

[@L16htW4rr10r]

Wait, for real?

[@theshadowthie1]

There a video about it?

[@theshadowthie1]

Yeah I want to know too, where's your source? I haven't found any mention of Jamie Oliver officially recognizing uncle Rodger s existence

[@nattoboya5244]

@@theshadowthie1 nigel mentioned in one of his podcast that any video with Jamie Oliver content was claimed copyright or something, which cannot be done by anyone else except the content owner. I don't remember which podcast that was.

[@Reriiru]

@@nattoboya5244 It's highly unlikely that Jamie both owns and manages his own content. Most of his stuff is owned by one TV station or another, and even his personal internet stuff is doubtfully managed by him.

[@flora5090]

Think the issue with the paste is that they didn't slice the lemongrass finely enough before adding it to the pestle and mortar. No amount of pounding will be able to break down the fibres of a big chunk of lemongrass, you gotta slice it thinly before adding it in and pounding it up

[@twoblink]

This is just proof that calling people out WORKS. Curry shaming WORKS.

[@betaich]

Only that the second video is older than the first and both videos are older than Uncle Rogers KZbin channel

[@ChefBrianTsao]

😂

[@junyangli8882]

@@betaich So it's worse. Not only does he know the right way of making authentic green curry, but have so little respect for Thai people he throws all of that out of the window and does his version anyway. Thai people and food be damned.

[@pjiratip]

Traditional Thai recipes are really hard to grasp properly. I grew up with them, cooked my whole life, worked at a restaurant in Bangkok, took classes with some amazingly talented legends of traditional Thai cooking. And I constantly feel like there’s so much more I am not getting. The steps are very important and there’s so many nuances and secrets they won’t tell you unless they like you. 😂 I reckon other traditional cuisines are like that as well. Ah well, it’s a life long learning process. Love your channel btw!

[@ChefBrianTsao]

100% life long pursuit and learning! And thank you🙏

[@angelachouinard4581]

My Scottish grandfather had a crew of Italians working for him, who shared their food when expressed interest. Grandma was Irish so he asked for recipes. It wasn't until I spent time around Italians as an adult and spent time in restaurant work I knew the wives had not given the full recipes to Grandma. My landlord's father was still commercial fishing and would bring me fish. We had a long conversion about this and both laughed, but at that point I could guess what was missing and he complimented me for learning "good Italian". Yes, it's lifelong but rewarding.

[@isaiah513623]

I took on your advice about rice to water ratio. We were taught 1 cup rice & 2 cups of water for Jasmine. Your correct technique makes such a difference. And the Thai hairdresser who cut my hair said to me that coconut cream is a Western thing & only coconut milk is used in Thai cooking

[@tdotjazzberryram61]

True, in most Carribean preparations that use coconut milk, use just that for savory dishes. Coconut cream tends to be sweeter and thicker and is a more recent thing in in savory dishes, used in small parts when in a pinch.

[@ChefBrianTsao]

🤘nice!

[@zackstoner4523]

This is the beauty of Humor and Comedy. It brings things to light in a light way. It allows you to call someone out, and say step up. In a way that is almost fun, like come on and join us. Like you and uncle Roger said i think he watched.. Its all in good fun. I dont think anyone thinks Jamie cant make a real fried rice or curry off camera. Humor is the bridge between all people.

[@ChefBrianTsao]

Couldn’t agree more!

[@kayka26]

I appreciate this channel. I learn so much about cooking as a inspiring chef.

[@ChefBrianTsao]

Thank you 🙏

[@sethgaston845]

Brian, I appreciate your message about failure. I recently was fired from the best job I've ever had because I was drinking on the clock. Such a dumb decision, I know. But of course I learned a lesson. It won't ever happen again, even though I work in bars. It's a hard culture in which to stay sober, but I will (at work lol). I've just started another job, barely a week after getting fired, and I'll likely be in a similar position as I was (in less than a week) and making the same money. I failed, and I needed to learn a lesson. I did, and I'm reaping the rewards. You're so right, and I appreciate you spreading the message. Fail your way to the top, friends!

[@theresiasingleton7055]

I'm glad things turned out good for you. Keep up the good work. Remember you do deserve to have the best. Never think you're not worthy because you do deserve the best. Congratulations on getting a new job!😊😊😊

[@sethgaston845]

@@theresiasingleton7055 you're so sweet! Thank you for the kind words and encouragement! It's only upward trend from here. 🤘

[@theresiasingleton7055]

@@sethgaston845 You're welcome 😊 I have faith in you. I'm so glad you didn't allow that mistake keep you from living your life. You will find even more happiness as long as you keep you head up and do your best 👌

[@sethgaston845]

@@theresiasingleton7055 stay the way you are, please! You're such a kind soul. I appreciate you so much. Thank you. ❤️

[@theresiasingleton7055]

@@sethgaston845 😊😊😊😊You're got this!!👍❤

[@novum2915]

Uncle Roger definitely needs to react to your fried rice video!!! One day I'm sure 😌 Keep up the good work Brian! I know I'm the top comment on this video likely due to being supportive lol, but when thinking about it over time I felt I need to edit this! I've realized that Uncle Roger truly has no incentive to do a reaction to Chef Brian's video, we need to remember Nigel primarily makes comedy videos roasting people so I think a collab would make more sense Chef Brian did everything correct, he's an established chef who works out in the field still till this day unlike a lot of celebrity chefs, and it's a pretty straight forward video from someone who doesn't have a lot of popularity There isn't any drama, nothing to truly poke fun at or criticize or roast other than maybe the wok being different and the stovetop, no mistakes, it would be difficult to make a comedy video with this in mind Could it still happen? Maybe, but I believe this is why it hasn't. I'm sure Nigel has watched Brian's video and has found nothing to make a comedy video about at the end of the day He could just sit there, talk about how Brian blew up by reacting to his videos, agree with most of what Brian does, then make some jokes in general, maybe provide some insight here and there then give him the uncle title but otherwise it doesn't seem worth it

[@GreenSargent]

Agreed! He definitely deserves the Uncle Brian title.

[@animefangrl0902]

I think he actually commented on one of chef Brian's videos

[@novum2915]

I've updated my original comment lol

[@ChefBrianTsao]

I think I need to draw him out and make a really fucked up egg fried rice!!! 😂

[@mikelee8937]

Dude, I'm just dying to see how you react to Guga's cooking a brisket . . . with a microwave. His reactions are more entertaining than when he saw what his nephew did to his cast iron skillet.

[@wiltchamberlain9920]

A tale of two curries. And good insight about the shortened time showing the pounding. Any pro cooking show would have a swap-out at that point. They probably could've/would've/should've had one for this, but such is life. Also, your editor tried to save you by saying you meant shrimp paste when you said green curry. But, really, Jamie had no green curry in his previous green curry video, either.

[@bobd2659]

For your reference, Greg (the really tall guy) used to be a high school teacher, before becoming a comedian. Now that I think about it, more than a few prominent UK comedians were school teachers first... As for rice, I don't start cold. Lukewarm, I guess... 1/2 cold and 1/2 heated with whatever I'm flavouring it with. Just tap hot. Just a little extra flavour extraction from basil, or lemon grass leaves or actual lemon leaves (grow a lemon tree!!), stock cubes...

[@buddymac1392]

I live in Thailand can I grade it? Mu Daeng knows all the rules of Thai cooking so he can break them. I know I've eaten his food. Jamie's green curry was an improvement over his first but no where near the real thing. Basics first, go back to school JAMIE!

[@war_kittens]

This was great. It's nice to see Uncle pleased.

[@olgusezer8639]

Always learning from your videos. Besides, strong words in the end of the video, especially about your failures. Appreciate it and greetings from Berlin!

[@ChefBrianTsao]

🙏

[@Aldiyawak]

Recipes are there for a reason.

[@Arigator2]

I know. I work in a restaurant and it's annoying. They'll make something and not even weigh the main ingredient. I can understand eyeballing the minor ingredients but if you don't even know whether it's a half batch or a full? But you know, neither actually? That is too much. Then they are surprised that mine tastes better.

[@bobd2659]

@@Arigator2 Recipes are a guideline (except baking, that's science). For a restaurant, yes, you follow exact to keep everything the same day to day, chef to chef. At home, not so much (one reason why I taste hot peppers before using them .'3' could be either 1 or 10...) I used to frequent a place where I learned to ask which chef was in...to know if I wanted my food medium spicy, or extra spicy...to get the same thing...

[@Monsux]

@@bobd2659 Yep this! I enjoyed going to one small asian restaurant for 15 years. I always got the same taste because of there was only one chef. Some point his cousin started to cook and it was just full RNG what the end result was. After two years the place shut down. The old lovely chef ended up opening a new restaurant in different city and the food always tasted the same. Sadly some crazy drunken guy stabbed him in the throat and restaurant got closed. Chef master lived (thank god) but no more great food and positive environment. This is why I started cooking asian food myself and ended up mastering his dishes for three years now. I need to start writing some of these recipes down for others to use.

[@Arigator2]

@@bobd2659 sure. But I don't even think it needs to be exact. But to not even know where you are? They didn't even know if they were putting in more than the recipe or less. Apparently culinary school doesn't teach people how to follow a recipe. If I put an extra cup of sour cream into a 10 pound recipe it's going to be fine.

[@bernardochavis4230]

thanks for the advise i really needed to hear that

[@rainysunflower384]

This is such an entertaining video, your reactions are fun because we get the comedy and some interesting facts from your chef experience. I'm impressed that Jamie Oliver used the correct ingredients this time. I can't wait to see your own Thai Green Curry!

[@JKribbit]

As a Thai, Jamie Oliver is basically unofficially banned in Thailand after the green and red curry videos went viral. So I guess he had to redeem himself to renter the country lmao.

[@shirokanzaki15]

Jamie's 1st attempt = 2016 2nd attempt = 2016 from CNN 3rd attempt = 2018? yeah, more Nick videos to react... btw Chef, if you gonna cook Thai Green Curry, hopefully you show us 2 cooking methods and Jamie has another weejio that is mostly passable (Malaysian grilled fish) PS: how about your Carbonara? hopefully it's already done (sorry for my persistence hehehe) edit: I almost forgot about the CNN one

[@AdvanceWarrior]

Honestly very happy that this was reacted to. I think this is a wonderul closing to the Thai Green Curry arc. Unless there are more?? 👀👀

[@Ianfrost83]

Keep up the great video content sir. I’m definitely a fan of your videos as well as Loss Becomes. I look forward to the success of both. You deserve it

[@ChefBrianTsao]

🙏

[@dhiobokobokk9375]

appreciate the subtitles 💙💙

[@HungTruong]

Thanks Brian for adding valuable knowledge from a professional perspective

[@ChefBrianTsao]

🤘my pleasure!

[@kennywebb5368]

Good stuff! Re: your thoughts about moving away from number scores to good/bad. As a writing instructor and someone who consumes a lot of content where people critique stuff, I like the idea overall. The best models I've seen are either simple thumbs up/ down, or they provide some kind of "score" with the acknowledgement that the discussion matters way more than the number (which just acts as a quick guide).

[@samuell.tankson4480]

18:45 this actually made me remember the first time I actually saw a video of you. I thought it was ur Uncle Roger reaction, but it was actually the “Taste of Metal” show on metal injection, the one u did for Zakk Wylde! Completely unrelated I know but damn that brought back a lot of memories! Really respect the work you’ve put in over the years! It’s good to see u still going with ur career! Keep killin it fam! 🤘

[@ChefBrianTsao]

🙏

[@andyplimmer4081]

I've been on an addictive binge on your react videos. Absolutely love em. One nit picky thing though; I keep wiping my screen thinking there's dust on it; but it's just your mic sleeve. Clean that biznitch chief 🎉🎉🎉

[@HatSandwiches]

Hey man, the words of wisdom at the end were super appreciated. I tend to quit when I don't succeed but right now, I feel like failing until I succeed. And that means a whole lot for a simple guy like.

[@HatSandwiches]

Me

[@chuggyhuggy8783]

the more i watch this channel, the more i love this guy. Much praise, Chef Brian.

[@ChefBrianTsao]

🙏

[@drunkhas]

Chef got scarred for life after rating JO's butter chicken, that he's dropping rating altogether😂

[@blackknightjack3850]

He was actually more generous to that butter chicken than he really should have been.

[@ChefBrianTsao]

😂😂😂

[@blankfrankie3747]

A pinafore is a kind of fancy apron with sleeves. My guess is that "pinny" is used as slang for "apron."

[@allentituspaz3241]

15:51 uncle roger and chef brian, "Uuuggghhhh" with the rice

[@stephenoliver1379]

This is a "café" that is used to film the programmes. The customers are the audience in the "studio", they'll do what they're told.

[@samcro9168]

Uncle Roger needs to react to Chef Brian Tsao reacting to Uncle Roger reacting to Jamie Oliver

[@ChefBrianTsao]

😂

[@PsychInOz]

Great reaction and the insights on life in general was unexpected - I think it comes down to if you never fail, you never learn. Hope you react to the Uncle Roger/Adam Liaw/Wang Gang Yanghzhou fried rice video.

[@TheLocomono9]

You should do a full cut of a recipe in a video. Full a to z, just as an option as it can help develop the proper timings

[@boxclick21]

Great words on embracing your failures 🙌🏿

[@ChefBrianTsao]

🤘

[@forest3823]

You misspoke, but were still accurate. You meant to say his last curry had no Shrimp paste, but saying his last green curry had no green curry was also true.

[@harrislam]

I did not know I was not subscribed. Pressing that button today.

[@ChefBrianTsao]

🙏

[@Indy44636]

I love when jamie says rice roger goes uh oh

[@katekenya7909]

Just in time for this roast 😎😎😂😂

[@colinlieberman]

Hey dude, great everything etc, but it would be freaking awesome to see some videos about sandwiches. I can't cut an onion in a way that works on a sandwich to save my life. I can cut an onion for a curry or stew or whatever, but sandwiches are way harder. Would love to see some sandwich knowledge.

[@marissaferro8865]

For me, the trick to slicing onions for salads and sandwiches is that the slices have to be super thin. (I learned this from my mother in law who lives in Buenos Aires). Like, so thin you can see through them. But it takes a bit more time, and unfortunately I’ve visited even “fine dining” restaurants that don’t take the time to slice their onions thin enough. Also, making sure that your onion is not too strong and sweet enough is key. Vidalia or sweet Peruvian onions are my go to, but an excellent red onion will be good as well. Last thing, a pinch of kosher salt on the onions after slicing (mostly for salads) will soften them up a bit in texture and flavor.

[@melissaenterkin1677]

as an artist i learn more from my failure than from my successes. I'm self taught. Cooking is an art. There are these pretty rigid rules just like with art. However, every ingredient can be manipulated into something amazing and often unpredictable but having a good solid understanding of the rules only makes you better. and trying and failing gives you reference back to those rules.

[@natashalapierre4109]

Sad that I live in Canada to not try your sandwitch!

[@washarintarapong]

Meanwhile Gordon is the one who had competition cooking with Chef Mcdang on TV lol

[@anonemouse48]

I love seeing jamie doing things right

[@strystyl]

On the rice I hate to say it but it depends on the type of rice and ratio to water soooooo much. All I have at the moment is short grain rice and if I’m only making one cup in the rice cooker, 1:2 works but scaling that up it gets goopy so yeah a quick google will save your rice every time

[@TrustonLeongTheDriftPro]

6:06 Mangetout became Munch Tooth, I am dead now lol (turn on subtitles)

[@Datsnice97]

In regards to your comments on “failing” at around 6:30, it’s like what my grandfather says, if you’ve learnt something from the experience, then you haven’t failed

[@ChefBrianTsao]

💯

[@kyleabayon5458]

chef can you make content about different kinds of rice? I wanna learn Brown and wild rice. if your rice dry add a bit hot water according to my grandmother...

[@adoniss8404]

google

[@KaiserAfini]

No olive oil ? Using a wok ? Researching the recipe ? Who is this and where did they hide the real Jamie Oliver ?

[@rgdronlee]

Homie!!!!! I went to the shop “mission” that dude the Four Horsemen sandwiches crazy

[@ChefBrianTsao]

🙏

[@betaich]

The videos UNcle Roger and you reacted to are both older than Uncle Rogers youtube channel the first thai green curry is from around 2012 the other could be from an even older show from around 2008.

[@menemnesa]

I actually love the scent of shrimp paste. :)

[@Rose-xm4og]

Lol me too!

[@Angelicwings1]

Please can you look into chicken feet adobo? I recently tried it myself and it was amazing and I think it would be great for promoting use of the whole animal

[@jonathanvue6502]

After all the heat Jamie's been under, he better be able to handle some spice LOL

[@ChefBrianTsao]

😂

[@magnemmar4869]

Your failures aren't failures. They are attempts that didn't work. You learned what didn't work. Failure only occurs when you stop.

[@dizzyMongoose]

As Michael Jordan said in one of his old Nike commercials: "I've missed more than 9000 shots in my career. I've lost almost 300 games. 26 times, I've been trusted to take the game winning shot and missed. I've failed over and over and over again in my life. And that is why I succeed."

[@benno171]

Subscribed the moment I found your channel I've been a fan since you beat bobby flay

[@ChefBrianTsao]

🙏thank you!

[@brenthowell7786]

I havent seen this one yet.

[@ianrosenbalm6555]

Westerners looking down on shrimp paste totally missing out. Shrimp-paste fried rice (something we call "bagoong rice" in my country) is danged awesome with grilled food.

[@ChefBrianTsao]

1000%

[@nieqh]

The reaction of the other guy just made me laugh..... Notice all his facial reaction

[@NopemoreNope]

We cook rice always in boil water it looks better than cold water

[@techmonkey3687]

Maintenance tech here and I tell my new guys that if you don't have the balls to brake it you will never be able to fix it. So failing is good as long you are willing to learn from it.

[@theguest4516]

I appreciated your short on failure. Cuz it's true, failure makes you. It's how you deal with your failure that defines you. I definitely go with: what did I learn??? Also picking yourself up and dusting yourself off is important. Thank you. Take care and have fun!!! 😷😎😷

[@ZulqarnainAidil]

I know a lot of Jamie's videos are like really old and some of them are just ripped from even older shows. This show itself is pretty old but I don't know if it survived the pandemic. I really think this is just Jamie playing to different audiences. I know that Jamie really targets those that not only never cooks but most likely prefers fast food/junk food over homecooked, even if its takeaway but he also has a core audience that already enjoys cooking and want to learn more.

[@nieqh]

You want to cook proper meal, you must have a good basic... Don't teach bad basic !!

[@sagethegreat4680]

Well I know alot of TV chefs will a secondary dish ready somewhere and I know like on iron Chef the have a team chefs mirroring the dishes made in the back. Could have easily made the past the right way before the show .

[@donwald3436]

Failing is fine. Failing while teaching someone else, pretending to be an expert, is not fine.

[@u140550]

Wish I had the money, but if your supporting him on patreon can we see him react to Filipino food being messed up!!! I loved this reaction, I don’t mind the grade; because for me it just shows how well a food performs. Also I just feel like when it’s done so bad like Jamie’s, I think it will motivate them or his viewers to do better. Also also it just shows people to make it the right way.

[@shadowtheimpure]

If you never fail, it means you're never taking any risks.

[@ChefBrianTsao]

💯

[@bernardochavis4230]

That paste looks like someone can roll it in a blunt

[@ChefBrianTsao]

😂

[@dougkyle685]

As the Mythbusters always say failure is always an option

[@deviedevilles9054]

Rinse the rice to remove the extra starch.

[@mikefatwhiteguy3125]

I prefer the reflective monologue over 1-10 grades.

[@user-kx6qw2nd8v]

JO definitely got caught out and did this video to correct the TGC nightmare 😂 FAIL = First Attempt In Learning 👍

[@Thenomad1227]

In this line of business we call this “Character Development”

[@gjfwang]

Jamie Oliver got a recipe from that McDan chef but getting a pro chef recipe, especially for common dishes, I can see it happen like Uncle Roger was saying (just a list of ingredients and equipment, maybe some reminders.) McDan probably didn't think Jamie needed instructions on how to cook rice.

[@traylorkarttech4432]

Next time you get to the Austin area I’ll be happy to hook you up with the best bbq in Texas

[@RiskOfBaer]

On the subjects of failing. Anybody who has devoted significant time to learning a difficult subject will tell you that you will learn MUCH more from your failures than you will from your successes. In a way, the more you fail at something the better you will be at it. Of course, one caveat: only if you learn from those failures and make sure they will not happen again.

[@TheLocomono9]

What’s funny is a lot of Americans know Greg Davis from KZbin recommendation showing them task master (good show 5 star the Atlantic) so the joke Greg Davis being a famous uk comedian and no one knows the other guy is kinda true

[@elysiumcore]

Fuuuiiiyohhh Jaymie learning 😂😂😂

[@InnocuousRemark]

10:30 incoming Patreon exclusive video of him pounding away at curry paste for 27 minutes

[@KUsery42]

Hear! hear! On the acknowledging failure and admitting mistakes situation. I’m not the first person to say it, but being “right” all the time means that you’re not learning new things. Obviously, it applies to most any type of knowledge or professional skills, but honest and polite criticism and the ability to hear it and not have an egotistical meltdown is important. I’ve got therapist level sessions and somehow ended up apologizing for telling someone how to properly heat up a particular pan before adding oil, or whatever. Someone yelled at me when training them to make an over easy egg in an SS pan once. It was a proficiency test (aka External quality assessment, for business nerd speak and I was telling them how to pass the test) for a job interview in the place I worked at. Of course I was tasked with this particular situation I didn’t come up with, not the chef. Total absolute meltdown. I had to console them, and tell them it gets better and all that. Turns out the chef was clever because it was surprising how many times someone would lose their shit over a single egg that had to cleanly slide off the pan, and they would see how we dealt with the person that failed the task. Weird. Cooking eggs: A minute to learn; a lifetime to master, I guess. lol Edit to add: this was looong time ago if not obvious.

[@cheeyewkoay3451]

imo, 1:2 to cook rice is always too much water, 1:1.25/1.5/1.75 is better depends on rice type/brand

[@manho1357]

Shrimp paste!!! It tastes good

[@UmTalDeMariochi]

You should react to Tasting History channel. See a guy recreating historic dishes

[@mik3yztv378]

Uncle Roger and aunty Liz nasi lemak video Pls react.... Tq

[@venom3421]

I completely forgot this video exists XD I think this is the only time where Jamie did a decent job making an Asian dish. Credit where credit's due. It's needs more improvement but other than that, not bad. He REALLY needs to do this more often....although he probably won't

[@axolotl8694]

no need for number grades, imho. the content of the weejo is all that matters. this was an interesting take... contrasting with a previous bad effort. commenting on the bad stuff is fun, in a way I'm not proud of enjoying, but commenting on some of the best stuff might be fun too. e.g. some of Pailin's Kitchen best recipes. (is she Auntie Pai yet?) I think Uncle Roger will make anything funny. very much appreciated your take at the end about failure. a lesson I still need to learn myself.

[@manalittlesis]

That was definitely a better version of his Thai green curry but I'm not sure about the use of vietnamese shrimp paste. Any vietnamese here can explain the taste of that mam tom Jamie use on his green curry? Does that mam tom taste the same as kapi?

[@robertarzate3073]

You to uncle Roger Chef Wong Wong Young-so fry rice

[@michel4rthur]

Maybe Jamie wants that Uncle title

[@blankadams3120]

7:52 I don't know about that note, Jordan... it's debatable what exactly constitutes a green curry, as evidenced by Uncle Roger and your boss here. Chef Tsao may have meant shrimp paste, but his statement was still correct.

[@CarguyRS]

bit of a different pace and style, but life of Boris has some very cool cooking videos that would be very interesting for you to react too!

[@ads9Life]

That chef is a legend in Thailand though

[@zerocalvin]

in most cooking show that i watched, they usually prepare in advance if there is something require a long time to process...i mean who is going to watch someone pound or kneed a dough for 20-30 minutes..

[@alexrompen805]

Well, we know Gordan Ramsey watched the Uncle Roger weejios... so.. not unbelievable that Jamie Oliver saw his as well.

[@user-kx6qw2nd8v]

Pinny is short for pinafore aka apron 😂

[@actualRocketScientist]

Not enough chilies. I use like 20 or 30 chilies one serving but that's probably because I love spicy