Pro Chef Reacts...Cooking Challenge Against Uncle Roger (Josh Weissman's) Pad Thai!

Josh Weissman and Uncle Roger finally meet face to face for the ultimate Pad Thai cook off. Will Josh get his Uncle title back?
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• Cooking Challenge Agai...
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[@ShiroKage009]

I think the best testament to Uncle Roger's cooking there is when he was adjusting the sauce. He tastes and fixes his food as he cooks, which is crucial.

[@thejmeister]

I think being dubbed an "Uncle" or "Aunty" of Asian cooking by Uncle Roger is more prestigious than a Michelin Star.

[@marcthedashergd6321]

An uncle/aunty title is worth 100 michelin stars which is more than gordon ramsay

[@Kuid4or3]

Nowadays it is :D

[@KaiserAfini]

Uncle Roger does his research and is very detail oriented. He may not be a professional chef, but he knows his culinary really well.

[@Berserker464]

It's certainly rarer. There's way more Michelin Stars out there than Uncle/Aunty titles.

[@Tewialt]

I mean michelin star is mostly french cuisine anyways so…..

[@Stasia.Chronos-stasis]

Roger ain't talking about how tough it is to make steak. He implied the taste is overrated which it is to some extent compared to almost every Asian cuisine out there. But definitely one of the greatest creation of European cuisine.

[@Angelicwings1]

If Japanese cookery can embrace simplicity then so can European. There is an art to both

[@nullakjg767]

I think hes saying the way steaks are usually just boring because because the meat is good, so they just dont do anything else with it. When you could make something even better using the steak in some sort of recipe. When I get bbq from texas, people rarley just eat it by itself. We incorporate it with the sides. Theres brisket in the beans, use some left over bbq sausage in tomorrows breakfast omlette, take the left over pulled pork and have it over rice. etc, use your meat to elevate an entire dish. it doesnt have to just be about the meat. i like a good steak, but theres no denying its boring. Its like saying "potatos are good if you just bake them., so why bother making croquettes?"

[@JC-life-is-good]

There are excellent comments here from everyone so far. Steaks are some of the simplest things you can cook at home. Put the meat on the grill for some minutes, flip it a few times, and that is it. I like steaks and I cook them every few weeks. Japanese sushi can be simple but good, and we eat it at the restaurant every few months. Cooking more laborious dishes at home can be a chore, especially if the recipe requires many ingredients.

[@jakken666]

We need Guga Foods in here to teach uncle Roger about steaks

[@ChefBrianTsao]

1000%

[@MarginalSC]

Uncle Rodger did appreciate Guga's MSG dry aged steak.

[@muneebwaizie256]

@@ChefBrianTsao this would be epic

[@pasutkhwanphae5538]

I can imagine the conversation goes like this Guga: So, what do you like about steaks, Uncle Roger? UR: Steaks are boringggg. You just put a piece of meat, salt, and pepper on grill. So boringggg like your lonely dry-age fridge. Guga: Oh you wanna goes in there? *malicious giggle*

[@Metal_Auditor]

Guga did invite Roger to go to his house and eat some steak. Hopefully he'll do that soon.

[@603Adam]

Great video, I love the Uncle Roger reactions. I think the world needs a triple threat showdown, Chef Brian Tsao vs. Joshua Weissman vs. Uncle Roger in an egg fried rice cook off

[@feliciab5019]

Heck yeah! :D

[@leecarter2356]

Zhacai 榨菜 is pickled mustard tuber originally from Chongqing . Both zhacai and pickled radish are great for fried rice and fried noodles. There are tons of versions of pickled radish in China, but I prefer to use a "dried" white radish called 萝卜干

[@jinhuazhang8520]

The one they are using is probably 菜脯。

[@NefariousMinds]

Me and my Thai girlfriend have a Thai restaurant. She is original Thai, ( not a migrant), and was trained by her mother that was hired to be the village chef and would cook for 500 or so people. I was trained by my gf. A good tip is to fry the garlic golden brown and add mixed egg. Strir it around the wok pan non-stop while turning the heat down a bit. Keep stiring until there is a lot of foam present. Then add the noodles. The egg will be well done and will have the texture of chicken and that foam adds a nice smokey/toasted garlic flavor through out. One thing I disagree with is the comment about, no pool of sauce on the bottom. If you are going to eat it immediately, I would agree somewhat. The noodles will absorb the sauce at an alarming rate. Because it is so damn hot, there a good chance that you are not going to eat it right away. Also it takes time to eat it and it can be dried out/sticky by the time you get halfway through eating. In a restaurant scenario, especially carry-out, you need to have a small pool of sauce to account for the absorption. However the sauce does need to be cooked down so that it is thick. You should have a thick sauce in the noodles and a small pool of THICK sauce on the bottom. Another big tip, is to use soy bean sprouts instead of mung bean sprouts. It tastes significantly better and adds a creaminess that you will not get from mung bean sprouts. It does not need to be cooked for any amount of time in the pan. The heat from the finished pad Thai is enough to cook the sprouts. By the time the pad Thai is cooled down enough to eat, the sprouts will be cooked perfectly.

[@ChefBrianTsao]

Thanks for sharing!

[@BadSamurai0115]

Was really surprised when this came out... It was a treat the whole way through..😃😃

[@r2dee28]

Maybe you should do a cooking video with uncle Roger! That would be awesome!

[@amanacatandhisdog8836]

Joshua is a good guy. I liked his dollar a serving lasagna. Even Vincenzo liked his version. You have great reactions. Especially when your tired. I liked it when you called your chef friend. I tried your advice on that vid. Not about pho but cooked ham bones on simmer overnight. Before starting my stew.

[@benelson12]

That taco battle against Bobby Flay is a classic.

[@joeldykman7591]

18:18 a couple things about kosher salt. 1) the difference between salts in general is surface area, kosher salts surface area is much greater than table salt, meaning you can pinch it much easier. 2) because the salt structure of kosher is more spread out, it is less salt per volume than table salt, this is important as most recipes are designed with kosher salt as a base. If you were to use let's say 1tb of table salt in a recipe that actually calls for kosher, you'll likely over-salt your dish.

[@gathrus6847]

8:00 Like a gravity blast beat. Neat!

[@badnoodlez]

Ah, a fellow man of culture

[@tauepsilon4220]

The most I love about your reviews is 1. Frenchie, 2. all the explanations, 3. humor and 4. professional authority ❤🎉 and the COLLABORATIONS! Get Joshua!

[@_gleipnir]

Your engagement with your subscribers is really great, Brian. Not all creators are like this. Keep up the good work and best wishes for you. 🤙🏻

[@diethylmalonate]

this reaction series really got me to dust off an old wok that my roommate left behind and start cooking with it, and it was great

[@seijiren5115]

I mean i like steaks but uncle roger had a point that its "boring" becaise its meat salt pepper butter and some herbs but it's become repeatitive easily if you not had some guga skill. But Uncle Roger didn't say its not delicious

[@seijiren5115]

@Soyel KBBQ had variety, you can eat with vegtebles or sauce or anything, and beyond that it's more family meeting style more than chef cook and serve the dish to everyone. sure steak can be family style but it's more serious about time and make it not as fun and as enjoyable and chill like KBBQ.

[@juliusmagwood6909]

When you said 15 steaks at once the 1st person that came to my head was Gordon Ramsay could probably do it🤣🤣🤣

[@eranshachar9954]

I am glad you were listening to me Chef Brian. When I recommended you this video. These two guys are absolutely fantastic, and it's fun to see you react to videos. I wonder what will come next- I hope Vincenzo EFR both the traditional and Italian versions. So maybe next week will be part one? Or the Jamie Olive Oil Butter Chicken video, if you want a spoiler on why it is so angering I can give.

[@paulsteward9582]

Joshua just did the greatest come back of his cooking career.

[@forafriend6941]

Glad to see Joshua coming back and redeeming himself with uncle roger.

[@catherinejones5807]

Another excellent reaction to Joshua Weissman and Uncle Roger. Seriously, Chef Brian, you are the best!👍🏻 I’m looking forward to your reaction to Uncle Roger’s reaction to Joshua Weissman’s Green Thai Curry (and Joshua’s subsequent loss of his Uncle title). I would really love to see you do a Korean BBQ video! Korean BBQ Tacos sound absolutely amazing. I hope you had a wonderful time in my home state of California, and hope you visit us again real soon.

[@bobd2659]

I've done maybe 100 'classical' music concerts across a small inlet from an airport...surprisingly, that concrete saw was less annoying! On a side note, I found living lemongrass for sale in pots last week at Walmart of all places! Indoors and out, it should be able to grow year round and save a lot of money! HUGE plus side is it was grown locally, 15 minutes from where I was born and raised! Travelled maybe an hour to where I am now...

[@ChefBrianTsao]

Nice!

[@felixong]

The pronunciation Za Cai (pickle veg) is spot on! For rehydrating tamarind, I usually use warm water and break them using my bare hand. Faster this way.

[@nekorobin7028]

we need more Joshua Weissman reaction ❤

[@sminksangsura277]

Always excited to see a new video from you. Eagerly awaiting your own egg fried rice video. Take your time and get it right, just like with food. I am also eager to see what the Auntie Esther/Uncle Roger dinner would look like with Uncle Joshua cooking.

[@inevra4053]

Regarding the rehydrating of the tamarind paste, as a common ingredient in SEA households, we just use our hands. Just use hands, no need for a whisk. You can squish the meat off the seeds better with your fingers

[@baenor14]

As both a drummer and an amateur cook that knows that particular technique that Josh used when calling out Roger for chopping quickly, that would more specifically be similar to a rim roll, where the off-hand acts as the kind of "rebound" that you would get from the natural reaction of the drumhead. Spot on analogy. Often use that for mincing multiple cloves of garlic at once. Smash and roll.

[@Lil-Britches]

Their was Emotional DAMAGE

[@shirokanzaki15]

hmm he seems Joshua came back with a vengeance for this collab and yeah, react to his Green Curry as well that's where his title get lost... I forgot about Tom Yum PS: hopefully, you react to Uncle Roger recently collab with Jimmy O. Yang making fried rice at some point

[@shirokanzaki15]

oh yeah I forgot to mention... he's the 2nd guy who lost the title after Gordon (10-minute 'Ramen')

[@sebastiananthony5442]

3:50 Excuse #42 “Normally I have my knife here to show you but it’s been emitted into evidence for my murder trial !”

[@Umbraqua]

Or because KZbin…🤷🏻‍♂️

[@elfinamurni5567]

Where I'm from (I'm Asian), we use our hands for that tamarind 🥲🥲🥲

[@Sikraj]

Uncle Roger: Steak is boring Guga: I sense a terrible tremor rippling through the air

[@tastyneck]

Like you said this comedy combo is so good. And I appreciate that Josh is in his environment to give Roger the same shit he got from him in that British Bakeoff Mexican Week. Video release dates might be reveresed but that;s the order I watched Brian's reaction vids for these. But I like Josh's relentless pressure for Roger. As Brian said, the timing, skill, and time mamagnemt was displayed to be something way different from a home cook. And that needs to be show. Good on Nigel being game since he gave Josh shit in that other vid.

[@coleblack784]

For whatever reason, Chef Tsao talking about fresh garlic reminds me of the time I brought a head of garlic to high school for my culinary class. I had a buddy named Chris, and I was on the bus with him. I asked him if he'd ever tried raw garlic. He said no. I told him it tasted just like garlic bread and offered him a clove of raw, freshly peeled garlic. He happily took it and popped it right in his mouth. I remember to this day the transition of happy contentment on his face to a look of pure horror. He was not prepared in the slightest.

[@joelspaulding5964]

Sub'd after Fried Rice Uncle Roger reaction. Like your cooking style and that you can make small changes without hurting the integrity of the original dish.

[@glendareserva9930]

This is soooo entertaining 😍😍😍. I was just smiling the whole time watching this😍

[@MuriKakari]

In my case, the 'bad' knife technique is occasionally shitty handled knives. I have a knife in my kitchen made by a friend early in his knifemaking career. It keeps an edge fantastically, but the handle and blade aren't true to each other. The most comfortable grip isn't correct to the blade, so I index finger to correctly align my hand to the blade. I also do it occasionally for precision because my depth perception is effed up and that way I can feel where the knife is going instead of relying solely on my wonky vision. I definitely don't do it for fast chopping there.

[@SHIZZLER__]

Fix the basement so we can see Queen of Laundry!!! LOL Keep up the awesome content.

[@benjaminburgess6880]

When uncle Rodger said steak was boring I instantly got an image in my head of Will Smith taking down comedian number 2 hahaha

[@phillipchastain2295]

I had always thought kosher salt was called that because of lacking iodine, that often came from shellfish and kelp

[@FateAndFolly]

These three bounce off eachother so well

[@HaradaCh]

The pickle radish usually called "Chai Poh" (Teochew Chinese)

[@bruceh1904]

you and uncle Roger doing a collab would be a sight to see, hope it happens sometime soon

[@IrishBrotato]

Love how they're just having fun together

[@oldirtysean00]

I love every time Brian brings up the fact he fucked up Bobby Flay.

[@emiliasmith5561]

Would love for you to talk more about your experiences with Bobby Flay! 😁

[@MrYungfras]

I wonder if Josh used that Green Curry video to get Uncle Roger to come on? It almost seemed like he was being facetious with his Green Curry video. If so then well played Josh. Well played.

[@MistaHahn117]

Checked out Capra at your suggestion Always happy to hear some hardcore-leaning metalcore with heavy use of the HM-2

[@Flynnicus]

I love the extra jokes that get added in from the suggested video links, lmao.

[@kimyoonmisurnamefirst7061]

There was that time that Uncle Roger went to Hersha Patel's house... hilarious and also entertaining as she retries to make fried rice. (The cameraman is her husband... so...)

[@michel4rthur]

Uncle Roger: *shits on steak* Me: I'm gonna shit on egg fried rice

[@Sequere-Nos]

It's sive, sift is the action like here's an example. "Get that sive and start sifting that flower."

[@vitzveer]

Raw bean sprout on the side is actually an authentic way of plating Pad Thai. We also add raw garlic chive and banana flower on the side as well. Joshua's Pad Thai looks really good and I'm sure it tasted great. Uncle Roger's Pad Thai looks okay too but the noodle seems to be too short maybe he broke them while frying.

[@sirosse3361]

The pad thai recipe is weird ngl. Garlic, pickled radish(?), and shrimp powder in pad thai are a bit wack. Normally the pickled radish we use in pad thai suppose to be sweet (ไชโป้วหวาน), not salty (I don’t know which one they used). I have never seen neither powdered shrimp nor garlic in pad thai. We use small dried shrimp (กุ้งแห้ง), which might be hard to find outside of Thailand. They should also cook the sauce for a bit, it will mellow out the acidity and intensify the flavor. 10-15 mins on low heat got the best result.

[@donmiguelarkanghel9537]

Im dying to see your version of egg fried rice. Love your reaction videos

[@ChefBrianTsao]

Here ya go! Chef Brian Tsao's Egg Fried Rice kzbin.info/www/bejne/gaWyqn5jnZibpKM

[@ShiroKage009]

YESSSSSS! THE REACTION IS HERE!

[@firegoddess143]

What season and episode of beat Bobby Flay were you on? I've been binge watching Beat Bobby Flay since early this morning and I haven't found it yet :(

[@semutbarbar6389]

I love this. I respect you so much Chef Brian

[@icyluckboi2274]

Have a damn good day

[@Jinzo05]

I agree, I like longer noodles since you slurp them.

[@2AChef-n-BBQ]

Best way to beat Bobby Flay...bring in regular people judges rather than NY/LA restaurant folk.😂

[@rogeldaguio2333]

Uncle Roger doing the most asian thing in cooking.. cook - take a bite - cook cook cook - take another bite

[@ChefBrianTsao]

😂

[@dlk3904]

One thing nobody pointed out. Both of their rice noodles were all completely broken.

[@HyperionTechOfficial]

the "fly ass watch" yea no **** it looks like a rolex milguass perpetual

[@adeergg]

unrelated to the video, do you plan on any videos on types of mexican food? Would be super dope to see that.

[@Spideryote]

I've been dripping with anticipation for this one 😩

[@josephkocourek1230]

I use 1 large wok one regular, one for individual and one for larger dishes,.... not to deep fry! we have deep fryer.

[@TenebrusI07]

I'm suprised they use the same cutting board for everything. I always have three different boards, Raw meat, cooked meat and everything else/ veggies. Just makes it way easier to avoid contamination.

[@Knightcowboy89]

Next you should do a cooking vid with Uncle Roger.

[@suzannesellers7383]

I got to get some pad Thai tonight.

[@KainL33]

Man now I'm craving some beef pad Thai with extra peanuts no bean sprouts.

[@dillonoickle5841]

a seasoned steak with possibly some BBQ sauce put on during the process possibly marinated overnight is one of the most kick you in the nuts good foods you can eat. its like people who have had people make them liver the lazy way. pound thin breadcrumb season to taste fry it boom liver thats great.

[@aydencher3794]

You should react to uncle roger reacting to nick digiovanni ramen

[@GeekBot404]

Next Up: Chef Brian with Uncle Roger

[@ChaosDave2]

Great description of tamarind. I love tamarind sauce with an aloo pie. One of my favorite treats when I visited Trinidad.

[@ChefBrianTsao]

🤘

[@ryanwilson_canada]

That crouching thing is a problem for me. If i can afford to renovate my kitchen, half my countertops would be rebuilt 3 or so inches higher, im 6'4" so no matter what i have to stoop down to chop on standard height counters. I couldn't do them all at that height, because my wife is 5'3". So i just need a small section slightly higher for myself. My son is 14 now and I've taught him how to cook, and 6'1", so will appreciate when i do that.

[@darksendkilla]

the "lost chicken" counter was the best part of the original video and it ended up on the cutting room floor :(

[@dinod-americaninthephilipp9238]

Pad Thai is not supposed to be brown; it is supposed to be slightly red

[@JustMe-kg7ny]

Chef Brian, you remind me a lot of Eddie Huang from the show Fress off the boat :)

[@ChefBrianTsao]

😂

[@PatheticApathetic]

9:09 I don’t need your permission! I’ll hear what I want to hear

[@ChefBrianTsao]

🤘

[@Jaska8000]

11:45 Uncle Roger himself using colander and he doesn't even mention it?

[@ChefBrianTsao]

😂

[@AndreSilva-op7uo]

Uncle Roger should react to Brians egg fried rice video, then Brian could react to that video CONTENT !!!!!

[@srfl02]

7:30 pickled radish is cai bo no?

[@fthistwittershit]

Also different cutting boards

[@Gribijczyk]

4:51 and u feel like Uncle Roger head will explode

[@HolyMolysDonutShop]

Uncle Roger can be a comedic food critic. But Uncle Roger reminds me of the scene from Jet Li and Jackie Chan movie of Forbidden Kingdom where the kid knows so much about martials arts but isn't a practitioner of it.

[@bustershin]

that is from a ripe tamarind it will a mix of sweet and sour.

[@kirashiba1481]

please teach my chef trainer that holding the knife like this is a technique, i got yelled at sooo many ttimes while chef training because i prefer to hold the knife like this (still doing unless the bladee has sharp upper edge) he told me when i go to Final exam i have to hold the knife at the handle otherwise they let me fail......my wrist hurted so much after my final exam because i wasnt used to hold it like this >,>

[@braaitime592]

Chef Brian like your vids but I am struggling with the word Protein lol but thats my bad, more uncle roger vids please

[@Ironfist85hu1]

"There's no such thing in kosher in Asia" Well, technically Israel IS in Asia. :P But man, thanks for telling me the difference between table and kosher salts. We use the so called kosher salt in Hungary, except we call it "finom só", meaning in this case "small grains" or "very finely ground". I never knew I used kosher salt for my foods.

[@ryanr1945]

Gotta teach this man about western cooking.

[@gabyo97]

I think a fun video for you to do would be to react to your win to Bobby Flay

[@idrisbadani]

This music kept making me think my phone was vibrating.

[@Aikuchi]

You docked him 0.01 for the Steak Comment ... teehee :D

[@svenkenway2962]

Uncle Roger bringing all the cooking channel KZbinrs together Fuyohhh

[@jogorg2210]

This “Joshua” guy seems to know his stuff…but can he make grilled cheese?

[@daemok4752]

i really hope that your salad is not getting cocked Chef Brian 😂

[@tauepsilon4220]

Get Papa to a collab! Please!

[@foong171183]

If there are some chopped fresh chillies the taste will be fantastic