Pro Chef Reacts... THIS YOUTUBER CHALLENGE UNCLE ROGER (Joshua Weissman)

Josh Weissman thinks he can make Uncle Roger's egg fried rice better. He looks the part, we know he can make a delicious sandwich for cheap, but does he have the skills to meet Uncle Roger's high standards?
Check out the original video and show some love by smacking the like button
• THIS KZbinR CHALLENG...
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[@EdolasMystogan]

When you compare Josh to Jamie.. Both put their "spin" on it, except Josh remains authentic and understands the dish, while Jamie just... no.

[@lulu-vo3qt]

the commentary of uncle roger is less educational but funnier whilst brian's is more educational but still comedical so it's a nice balance

[@thehwguy4293]

Perfectly balanced, as all things should be.

[@nonstopqs4188]

and brian's reactions to uncle roger's jokes makes them even funnier, literally the perfect balance

[@azharfikri8446]

Because Uncle Roger's videos are purely for comedy, while Chef Brian's one are for education and with sprinkle of comedy..

[@christoph5191]

@@thehwguy4293 😂😂👌

[@angelsadventure4996]

Well, he is a comedian not a professional chef. It's well known.

[@xDezxdisasterx]

Seeing Justin whang as a patron made me happy. He's one of my fave youtubers. I'm a new sub so currently binging all of these reactions. And love Joshua so this video had 3 greats. Love this channel ❤️

[@ChefBrianTsao]

🙏thank you! Justin is THE MAN!

[@nathanielstaggs6645]

I would love to see your version of egg fried rice, then an Uncle Roger review of it, then a review of Uncle Roger reviews your egg fried rice. That would obviously be a little silly, but I'd still love to see it

[@asabibeckles110]

Honestly it depends on the rice when you're measuring water. Recently my mum was making soggy rice all the time. I checked it out and realised she changed brands, so I taught her a trick: when you realise the rice is cooked and it's still wet, take the lid off and release the steam while keeping the stove on low. To prevent burning, gently fold the rice to allow more steam to come out. It may take an extra 10mins but the rice will eventually start drying out and firming up. Welcome to thermal dynamics ala kitchen. Gotta love science 👩🏾‍💻🍚👩🏾‍🍳

[@Khorne_of_the_Hill]

I just have a rice cooker lol

[@uli11]

Throwing down the challenge: there’s a way to make fried rice using fresh rice. Go back and watch the fried rice series by Alex the French Guy. There’s a technique taught to him by a Michelin star Cantonese chef that allows the use of fresh rice and still creates the individual slightly dry grains.

[@davidfuller581]

Yep, steamed rice, Chinese Cooking Demystified has a video on it.

[@justrinku]

Ahem, I guess it's about time that Brian Tsao should react to Uncle Rogers latest video cuz something terrible happened to him

[@chayabhanathalang4921]

Yeah he should.

[@shreyamallya5022]

yes hope uncle roger is fine 😭😭😭😭

[@azharfikri8446]

Spoiler alert: You never trust Jamie Oliver with Asian dish..

[@gtxviper]

terrible is an understatement 😡🤬🤢🤮😭

[@justrinku]

@@gtxviper yep it's beyond terrible

[@aaronjace94]

Chef Brian, you're one of the people who inspired me to be a cook, thank you for your very informative videos

[@ChefBrianTsao]

Dude! That’s amazing! 🤘

[@please_be_an_operator_soon]

Good luck. Try not to get roasted by Uncle Roger when you're famous.

[@johnnyblaze1098]

Nothing wrong with putting scallions in early if you're using it to flavor the oil. In Korean we make "pah gilum" or scallion oil and that seems to me like what he's doing it here. Flavoring the oil with the green onions so I think there's a difference in what Josh is doing here and what Jamie did in a previous video. I dunno what Jamie was doing there but it didnt add to his dish.

[@MischievousBastard]

Jamie Oliver: Italian-trained chef, has been to Asia some. Gordon Ramsey: French-trained chef, has been to Asia some. Josh Weissman: Japanese-trained chef, deeper grounding in Asian cuisine. All three put their spin on the dish, but one did it without fucking it up and pissing off Uncle Roger too much.

[@leparraindufromage366]

I knew about Jamie and Gordon, but that's interesting that Josh trained in Japanese cuisine!

[@Corey1873]

Two got the uncle crown for their egg fried rice so obviously two impressed him.

[@waddell7354]

Gordon might be French trained but at least he understands other cuisines enough to respect the cultures ingredients....unlike Jamie olive oil. I'm sure Jamie's food is great, but those ingredients he uses just don't belong in asain cooking

[@LetTheBodyFall]

@@waddell7354 pls olive oil doesn't deserve this 😭

[@sj4iy]

I dunno. Japanese cuisine is very simple, delicious and refreshing. It doesn't really feel like he cooks like that from the recipes I've seen him do.

[@SirClarkus]

When are we going to see YOUR version of fried rice? And then see Uncle Roget reacting to your fried rice? And then you reacting to Uncle Roger reacting to your fried rice?

[@magdolyn]

It doesn't matter if it's the same dish that's been reviewed ten times already, I ALWAYS learn something new in every video! Please don't stop making content! I'm learning so much! I didn't actually know you should fry the shallots with completely cold oil at the beginning. After you explained it, it made a ton of sense, though. And opening day is coming up! Best of luck! If I ever make it out to that side of the pond, I'll definitely swing by. Random question, though... to be considered for the giveaway, do we have to comment that we want to be considered, or is it an automatic thing? Because I would like to join the lottery, but I hate commenting being all like, "I want free sh*t please!" I would just much rather comment on the contents of the video. I ask because all three previous winners had commented about wanting the merch, so I was getting curious.

[@Alena_Sneaky]

Damn, speaking of Uncle Roger reactions… There’s something new on his channel 😅😅😅

[@peterteddy2370]

Jamie worst Thai Red Curry 🤣🤣🤣

[@krotchy79]

I appreciate the extra effort you put in to expound a lot of the culinary arts and techniques. It really does add to the video - especially with your humor!

[@JuGames101]

Just started watching your videos man! This has quickly become one of my favorite things to watch! Thank you chef Brian.

[@kjracz15]

I just stumbled into your reactions today, and has been binging on them for hours now. Great content, keep it up, man!

[@aleximraypapineau]

Hey Chef Tsao, I really enjoy your reactions! Mostly because they're not just reactions: they're very informative and have a lot of substance to them. A lot of other content creators just react and rehash stuff, but you offer in-depth explanations and culinary knowledge that, although I dunno if I'll ever use, I nevertheless fully appreciate. Keep doing what you're doing! You're awesome!

[@ParLayTV]

Idk if anyone know this but, in Indonesia, we usually use the spring onion for the mixture of fried egg. If you see the recipe of Telur Dadar, it should've use that

[@michael5725]

Betul betul

[@ajasano4733]

Damn that looks good. Lookin forward to yours! show em how its done chef 💪

[@OliverGraf]

You are adding a whole additional level to Uncle Rogers videos, fuiyoh! Looking forward to see your Egg Fried Rice video!

[@VampireHunter]

Love your reactions on his videos. Maybe one day, you can make a video of your own take on Egg Fried Rice and end up on Uncle Roger's doorstep. :)

[@ChefBrianTsao]

Already filmed and currently being edited!

[@magdolyn]

@@ChefBrianTsao I was really hoping the filming had at least been started on this one! I know you had, I think, scheduling problems or something, since you wanted it to be really awesome. Can't wait to see the end result! I hope Uncle Roger reviews it and gives you an Uncle Title!

[@pandar9788]

Thanks for this video, I was waiting for it 🔥🔥

[@Lemon1221]

Man I only just now discovered this channel, but I'm binging it. Weissman is making videos that uses his Western Style to make things as best as they can be (in Western Style). Uncle Roger is a comedian who knows how to cook Authentic Asian Dishes, and makes hilarious commentary over other recipes. Chef Brian then takes my two favorite channels, and adds all the Professional Knowledge that I'm craving over the top of it. Love it!

[@soaringaegis]

Gotta say, the inception triple dunk on the jam was so satisfying XD The extra spit takes from both Uncle Roger and you just adds so much to the experience

[@drewwinkelmaier3079]

Just found your channel. Loving all the knowledge you have! Learning a lot🤘🤘

[@joeyrazorburn]

It is amazing to see how far you've come, Chef! Been following you on Instagram for years now because you've always been one of my favorite chefs. Your knowledge and taste in music was the initial reason, but your KZbin videos have taken off and I couldn't be more happy for you about that. These reactions are a wonderful mixture of information and humor, and this one was no different. Being outside of Philly myself, I hope to one day try food at both your new sandwich joint venture and at Beauty and Essex. Best of luck Chef, I'll keep on supporting ya!

[@TheNeonParadox]

I'm excited for reactions to start coming out from his video he released last night. It had me absolutely rolling from start to finish.

[@marksman123125]

loved the reaction to the jam moment xD. Josh is a weird dude but i love his borderline bougie cooking also love the educational twist on things man and content

[@lroke2947]

Thanks for standing up for the classics. You occasionally feel that all you get is someone's take on something and it's never the thing that is actually imprinted on your brain, if you grew up with the... origins... The right classic takes you home wherever you are. A take rarely does.

[@cwenck08]

Happy Easter, Chef! Always a hype moment when you drop a new video! Much love!

[@djram2nv]

Hi Chef, love your content. Absolutely great! Keep up the good work

[@zwsh89]

Good advice on getting a first guitar. You get all your lifestyle-arts pro tips in one place, what an efficient channel!

[@mangledunitato4939]

Been waiting for this episode for some time now

[@sreeshnelp]

Love the educational/scientific moments in the video, for example with the sugar t the edges of the onions, etc. Really sets it apart!

[@capnmo6718]

9:05 - I'm hearing this often, especially from Uncle Roger's videos (used to excellent comedic effect, I know), but I find that 'feel' is the common way of home cooking everywhere. My father made crackin' baked beans in a crock pot. I asked him how much of certain ingredients he'd put in and he said he didn't know exactly how much, he just knew when it was right. It would have been the same for my grandmothers; I watched them both cook and bake dozens of times and not once did they use measuring utensils. 'Feeling' in home cooking, I'd say, is the common way just about everywhere.

[@hevytimes]

The aside on deep frying made me so happy as a food nerd. As Alton described it; it's like cooking with a pan made of the t-1000. You are doing the useful type of education while being thoroughly engaging and fun.

[@princessleia9735]

I can't wait to show this to my 'ohana! We all love your videos - especially Uncle Roger reactions!

[@evelynyang8979]

There are 3 different kinds of sesame oil used in Chinese cooking. Depending on the exaction method, some of them can be used for high temp cooking (for example, in dishes like ginger duck stew 姜母鸭 or sesame chicken stew 麻油鸡). The kind used for high temp cooking is usually the dark variety and less fragrant. The ones we can easily find in north America asian grocery stores are machine chopped and pressed. They are dark reddish brown, medium in fragrance and not great for high temp cooking but will tolerate SOME heat. My favorite kind (and the most fragrant) is from northern China. It is stone milled then oil is exacted using hot water. they do not tolerate any heat at all. it's usually used as condiments after the food is done cooking (eg: adding a few drops to a bowl of noodles or cold dishes) because they would char almost immediately in a hot pan due to the high water content. Sesame blend oil are often advertised as sesame oil as well, but I don't consider that real sesame oil

[@codarino7025]

Been waiting for this one. Lets goo baby

[@nonstopqs4188]

just wanna say, absolutely love the upload at 3am 😂 be back in 20 mins when done with video

[@nonstopqs4188]

loved the egg fried rice, if I could have any of the ones covered so far (other than maybe chef wang gang) I'd probably choose this one. I really want to know what that smoked duck fat would do for it. Love the vids, keep em coming!

[@stani325]

One night at 4 am I was looking at your vids randomly suggested by KZbin. Now I'm a fan. 🤗😂

[@xw66xw]

Will be in NYC a couple times this year, and definitely will be checking out Mission Sandwich Social, and am telling people I know in NYC to check it out

[@crazyrainonline5719]

I came across this channel a few months ago and have enjoyed every video I've seen. Great content Chef. Keep it up man.

[@K2MusicKSquare]

Thank you for doing this one!

[@johnengineernerd5416]

Keep em coming Chef!

[@psyphorgaming3371]

Bruh, I laughed so hard when you were like what???? To the strawberry jam!😂🤣😂🤣

[@shoakromyusupov7297]

Nice video . I’ve been watching all your and Uncle Roger’s reaction to many of Asian foods for last three days and I can say I really enjoyed and will keep watching you guys. And Joshua, I am for that he is using measurements for his video so amateur cooks like we also can make it and taste. Again Bravo

[@joe18ken]

Love the videos keep them coming

[@ShiroKage009]

I use sesame oil to sear off my steaks. I love the mild flavor that imparts on my steaks. I also use it to fry shallots off if I'm making something like a mushroom sauce. I love the notes. The heat kills the powerful flavor so it doesn't overcome the meat, but instead gives it a nice, accenting note.

[@katwong-you7345]

Watching the double reactions is really giving me a good cooking education. After the last video, I finallly stopped burning my rice on stove-top!

[@MrAymardo]

Can't believe this hat can be won worldwide! Can't wait to come back to NY and experience your new joint in Brooklyn. Cheers from Marseille!

[@trainer_jonny_tcg]

Love these videos!

[@DDarko]

I have no idea why I keep watching your videos i don't even cook, but i keep coming back

[@penguinchris796]

Fun tip for home cooks who don't want to wait until the next day for fried rice, do a quick parboil on the stove 1-2 minutes and then move the rice to bamboo steamer (or a stainless steel one) with cheese cloth or a thin cloth napkin and steam it 20-30 minutes or until al dente. You get nice separated grains without adding much moisture, ready to fry after an hour drying in the fridge.

[@papichefitup]

Or you can cook it then lay it on a long plate and let dry out

[@legasy825]

Would want you to review more of Joshua's videos. I enjoy watching them so much.

[@scottishpablo6506]

İ really like your comments . Knowing that I listen to a professional metalhead-cook reacting to a professional comedian-cook reacting to a professional home-cook , that's awesome!

[@jeffwhiteside2380]

Great video as always!

[@emsaxieplays182]

can't wait for your egg fried rice video chef Brian

[@creakimoi2958]

I love how everytime you show the Beat Bobby Flay challenge how Bobby just looks put out as f about getting beat

[@Malvekazar767]

I would say in my experience with some cooking in restaurants that untoasted sesame oil would be used at the start of cooking and toasted sesame oil would be used as a finisher, I do agree that the way Joshua used it is a bit weird but you there are some restaurants that use it at the start.

[@rewatteefroimchuk8589]

Love your reacting content, thank you!

[@alphacanios]

I know it might sound odd, but after hearing about the traeger and smoking everything, I had the thought of using it to smoke everything you'd need to make sushi beforehand, idk how great that would be but that sounds like an interesting experiment at least

[@ratpongkraiwiwat5988]

Can't wait for your reaction to the new weejio uncle just uploaded. Jamie's not-Thai not-Red not-Curry.

[@khaavren3]

I have my stuff together and I've never needed a zojirushi. The $20 cooker is good enough. My old one has been working for the last 20 years. It also plays happy birthday when the rice is done.

[@vizierOfTruth]

I'm loving your video reactions to reactions!

[@AxeDatcm]

There's other uncle Roger egg fried rice video, the one with Reynold Poernomo, he is Indonesian making Indonesian fried rice And he is finalist in MasterChef Australia

[@TheReddinotimeforce]

Love the reactions keep them up

[@robmiljevic8941]

You should do a react to Nats What I Reckon videos, they're a mix of good cooking, humour and heavy metal! Great stuff as always, really informative

[@professorbutters]

I want to try that egg fried rice. Not something most people could do at home, but cool to watch.

[@eruditeidiot]

Hey bro, I'm home sick with a cold, and I've been binging your channel all day between naps. Just wanted to say, thanks for hanging out. You've got good vibes.

[@dzang96]

Heya Brian, The only time I see sizzling green onions acceptable is if you were to make scallion oil as a finishing or dipping oil. Agreed? Been binging on your reviews and learning some stuff from you too!

[@mrteeeeeeee]

Been a fan of all three of u guys. Joshua, you and Roger. In that order.

[@iaint_izumi]

Watching from Philippines, I love your content it is fun and also educational. Wish you success for your sandwich shop.

[@erihitsuki]

Whang!!! Didn't expect to see him mentioned here!

[@kirkgoingham6095]

Oh my god, can't wait for the "red" Thai curry you react to

[@williamhauber8622]

Love to see you check out the Cowboy Ken fried rice Uncle Roger keeps mentioning. Have a great Easter 🐣

[@alexandrialucius8351]

I can't wait for the video collab Uncle Roger and Josh did while he was visiting him during his tour. I hope you will review it too.

[@dbs1013]

10:43 a Tsao clap, that's a rarity, like a Hollywood handshake or an Uncle Roger fuiyoh...

[@jakedonohoe63]

I love these uncle Roger videos you have been doing!

[@adamtheninjasmith2985]

I feel like the trend of going cheaper to start is the best thing to do in general. That's the way I went with my knife sharpening equipment and knives. Bought some cheap stones and a cheap knife knowing I wanted to buy a very nice knife and be able to take care of it. Now I have a pretty nice set of stones and some pretty nice knives. Plus now I'm looking into setting up a small side business sharpening and repairing knives 👍

[@KINGWALT-sp6ox]

Love your reactions. I also have learn more from watching your videos.

[@newew15]

After watching so many videos I finally subscribed lol

[@WoodenAdam]

Love the episodes!

[@Kennie0124]

I am definitely going to stop by opening day to support.

[@ChefBrianTsao]

Can’t wait to see you there!

[@linuxman7777]

I have the Zojirushi Neuro Fuzzy, and it will auto correct your rice up to a point, If you have too much water, or too little water, it will adjust how it cooks the rice to get a perfect result each time

[@jordipalacios8608]

I would like to see Chef Tsao’s version of what he reviews, it’d be awesome!

[@pamoua3153]

I have at least 2 rice cookers but I always end up traditionally steaming my rice. Also, speaking about woks, my mom owns at least 6, mainly to decorate our garage.

[@juice746]

Excited for Mission!

[@jolenepatterson4831]

You should follow Josh's recipe and let us see your reaction to the outcome of following that recipe

[@dantesteve1122]

I like your reactions you are definitely making the reaction transformative however one thing i would like to see is pics of the devices you speak of

[@emanymton713]

2:50 “ a lot of you have mentioned you don’t have access to rice… or don’t have a rice cooker…” Who doesn’t have access to rice !?! Not having a rice cooker I can understand…

[@amandamacabre]

I agree with your guitar advice. I've had 2 guitars thinking I was going to play it, and never stuck with it. Thankfully it only put me out about $300 total 😂

[@user-ty5di3ku6o]

He seasoned that like it was the medieval period. Tons of seasoning just to flex lol.

[@cobaltchromee7533]

Happy easter, Chef and everyone! hope you have a great day!

[@barkingbunny2928]

Happy Easter to y🐰u too!

[@Crushanator1]

Hi Chef, I agree with the day old rice BUT sometimes I don't think of it. I've had good results making rice in the cooker, taking out the metal pan from inside, then pouring water along the outside of the pan to cool it down. Once the metal is cool to the touch I toss it in the fridge, and do all the other food prep. With about an hour or so to rapidly cool it makes for a pretty good alternative to day old. Schedule wise it's super easy to throw rice in a cooker right after work before you do anything else including maybe a short trip to the grocery store for fresh ingredients. Not exactly 3 star Michelin advice but an option vs hot rice for the casual person cooking for themselves at home.

[@dodosdodis4833]

Now we want you to cook for us Egg Fried Rice..but...must have for background music from your awesome band!!Egg Fried Demon Rice!!

[@dimylameri]

Here, in Brazil, we have something to wash/soak the rice before cooking it. If you search for "lavador de arroz" you'll probably find it, it doesn't have a proper name. We don't use rice cooker here that much and Brazilian rice is usually shallow fried with garlic and salt before cooked.

[@deecal1021]

Great vid. Uncle Roger has a new one out......you guessed it, he's reviewing Jaime Oliver's Thai Red Curry.

[@angelicafigueroa0221]

It's how I make fried rice. I live in Brooklyn the mecca of chinese takeout, if you don't have rice for like a dollar and change you can get a box of their white rice. Leave it overnight and use that to make your rice.

[@LilT2o00]

React to anything from ChefPK his motto is always "Play with your food" i think it'd make for a good episode