Pro Chef Reacts... to Uncle Roger HATE Jamie Oliver Butter Chicken

[@wiltchamberlain9920]

Butter Chicken with no butter. Ramen with no ramen noodles. Green curry with very little green. Jamie seriously would be like, "And today, I'm going to make roast beef and potatoes" and finish with "and we put the poached chicken breast on the plate next to the steamed broccoli and that's roast beef and potatoes."

[@ton5699]

He'd replace the meat with fruit or tofu 💀

[@akshayanadig4970]

Brooo too good 💀💀

[@itzfuneditz2391]

Haiyaah

[@XtremeDrake]

it won't be broccoli. It would be mangetout.

[@lsrrr3857]

Thai red curry, which is not thai, not red and not curry

[@tildessmoo]

Fun fact: yes, there are olives in Asia! In fact, they're technically native to Asia, but that's me being pedantic, because we all know you're not actually talking about the Levant. Real talk, tho, Japan decided to try their hands at olive production, and it turns out the only place olive trees can grow in the whole country is the island of Sodashima, so they basically covered the whole island in olive trees. Olive oil isn't used much in Japanese cooking, but like many modern nations, they love Italian restaurants, and these days they don't need to import olive oil, plus Sodashima has started to use the olive scraps leftover from oil production to feed their wagyu cattle, so now they have the most unique beef in Japan, olive wagyu.

[@loneranger7831]

That sounds delicious

[@rileybolling761]

Good comment. Thats interesting that they’ve managed to not only managed to eliminate an import; but also they have created a unique export.

[@Aldiyawak]

>olive wagyu Now it all clicks.

[@SadBoy-pe5oq]

Wow 🤯

[@unknownsample4801]

@@rileybolling761 also the Chinese and Japanese have developed so much in terms of Olive oil production its on par with Spain and Italy in terms of Oil production.

[@nileshroy88]

A few notes from fellow indian fan. 1. Chicken fried on pan is fine and the marinade left in the pan can be incorporated in the gravy. Not typical for resturants but absolutely fine for home cooked butter chicken. 2. In india, rarely people use canned food for cooking. Fresh tomatoes are blended and strained as you mentioned. 3. No one uses mango chutney in butter chicken. Sugar can be added to add the little sweetness but the cashew paste already adds some sweet flavour so only small amount of sugar required after that. 4. This gravy will have no flavour as the important ingredients as you mentioned - onions, garlic ginger paste, chillies, garam masala and other spices are nowhere to be found in this gravy. 5. Topping off with heavy cream is common practice in india to make the gravy thicker and creamier. But butter is absolutely necessary for "Butter" Chicken

[@vidhijaiswal446]

If you see his original video , he didn't put heavy cream at the end , he had put yogurt

[@noahblevins9569]

@@vidhijaiswal446 To Jamie, heavy cream and yogurt are the same thing, just like how all oils are interchangeable with olive oil.

[@ddh_ddhddh_ddh3436]

And no whole spices tempered in oil too even that adds a lot of flavor granted they're removed when you serve it but the flavor they put in the gravy just can't be matched

[@kunalagrawal8948]

Point 4 so much.

[@akshithlucky]

Also we never cook rice with chick peas.

[@vidhijaiswal446]

The butter chicken gravy is extremely creamy and sweet plus savoury , he missed all the ingredients that makes the sauce creamy , what Jamie made was basically grilled chicken with tomato sauce

[@akankshadash7129]

Fried chicken with tomato sauce

[@dgh25]

ok

[@letsgoboss5621]

@@dgh25 stfu he didn’t even add butter and it’s butter chicken lmao

[@SuperChuckABoo]

@@dgh25 found Jamie Oliver's burner account

[@archerexiv3740]

And mango chutney 💀

[@mythoceanas8874]

I worked part time in a Cajun Kitchen with a Korean chef during college. It was probably the lowest paying job I ever had but the most favorite. Listening to the Chef complain about Olive Oil was one of the funniest thing. It was common for the staff to buy him bottles of Olive oil for Christmas.

[@ChefBrianTsao]

😂😂😂

[@snowmorgan4115]

if he still works there should tell them to get him a jar of chilli jam and tell him to watch jamie oliver with the egg fried rice ;P

[@PotatoPirate123]

Ever since his healthy school dinner drive in the UK Jamie has been absolutely obsessed with promoting healthy eating, and I feel that he doesn't want to damage his reputation or risk his commercial partnerships by doing anything remotely unhealthy or hypocritical. I'm pretty sure the guy bathes in olive oil. Even the mango chutney in this dish was only there so that he could slip sugar in like a Trojan horse - because God forbid he actually get a bag of sugar out of his cupboard. He didn't use butter because it's unhealthy, and he didn't use cream because it's unhealthy. The fact that butter chicken is, by its nature, a luxury dish seems to have flown straight over his head. He should have just not made it, or at least made it very obvious that this was an attempt to make a similar style dish without butter and and cream. Just calling it 'his' was insufficient and kind of insulting.

[@Tamaki742]

Honestly I feel like he's always been winging it, because of the way he tried to make kids see how "gross" unprocessed raw chicken is before it's turned into nuggets or how he kept going on about "dirty bits" which are just innards. Has he never made traditional sausages?

[@Minastir1]

Jamie has always been like this. At least he's stopped adding watercress to every dish.

[@1morechip]

Don't forget the chicken breasts. Thats also for the health brand

[@PotatoPirate123]

Seeing any cuts of meat as ‘dirty’ is toxic unless you’re proactively trying to avoid eating animal products. If you’re going to kill an animal to eat it then the least you can do is avoid wasting perfectly good meat. We learned this hundreds - even thousands - of years ago and just because they’ve mechanised the removal of meat to speed up the process, doesn’t suddenly make it dirty. Fillers and binders are added to chicken nuggets specifically to give them the texture of chicken nuggets - Jamie’s wouldn’t taste the same without these, so really the whole ‘make these yourself at home’ ethos is pointless as it won’t produce the same product.

[@chri-k]

@@1morechip never heard about that one

[@thirstyforlaundrydetergent9664]

Olive oil is the only oil Jamie knows. That's why he just said oil.

[@deathweeper4207]

He also only uses olive oil since it matches his last name

[@eypandabear7483]

To be fair, “oil” originally meant olive oil, because that’s where the word comes from. So if Jamie Oliver is around 700 years old, his verbiage is understandable lol.

[@2993LP]

He can never maintain his car.

[@dgh25]

Makes NO sense as olive lose its taste when heated. Just a waste of money.

[@professorbutters]

Olive oil is popular as a healthy replacement for trans and saturated fats. It was kind of universally promoted for a long time. BUT it isn’t universally appropriate. I think that’s why he reaches for it.

[@THENAMEISQUICKMAN]

I've never cooked butter chicken before and I've never even looked at a recipe for it but I feel like "butter" being in the name was a pretty big hint for there to be BUTTER in it, I guess Jamie didn't pick that one up

[@hartantoanggoro]

"for "health" issue, we need to omit the "butter" from butter chicken. Why? Because too much butter is bad and I made "healthy" foods not sickening food" might be the reason why there are no butter in it

[@mochabearry]

@@hartantoanggoro Then don’t make butter chicken and stick to something you consider “healthier.” In moderation, butter is FAR from unhealthy. If it’s so scary, then don’t take something that is suppose to have butter in it and not put butter in it. It’s like making a PB&J sandwich and not adding any J because you think it has too much sugar and it’s unhealthy.

[@hartantoanggoro]

@@mochabearry Jamie Oliver did it and I just don't like of what he has done, butchering a good dish in the name of health is just bad because food is made to be enjoyable not to forcing people to eat. I love butter chicken but I just don't like it if there are no butter in it even if it's unhealthy.

[@JayKughan]

Hey Brian, - As an Indian & a Malaysian, we (Southeast Asians) only use fresh tomatoes. We never use canned tomatoes. - Yes, you're right, butter chicken came about by modding tandoori chicken. - Yes, I would have added chili powder as well.. and maybe a few dried spices, maybe curry leaves as well. - Yup, he should have cut the chicken into smaller pieces from the get-go. In fact, I agree with Unle Roger, bite-size is more ideal. Cutting it down later is a silly backward-thinking method that I'll just call a "Jamie-ism" - Yup, olives are not native to this region. You should use oils/fats with a higher smoke point. - "I think" the only benefit of toasting/roasting the tomatoes is to wake up the natural MSG in tomatoes. - Just throw the tomatoes skin-on into the pan, the skins will come off on its own as the tomatoes cook down. Traditionally, you would bring the tomato mix + water/coconut cream to a boil, then put a lid on & bring the heat down to a simmer allowing the tomatoes to cookdown & become part of the gravy. There's absolutely no need to smash/blend anything. - There's nothing wrong with searing the marinated chicken & adding the tomato mixture to clear the fond.. not traditioanal, but no harm done. Although, butter chicken derived from upscaling tandoori chicken, the traditional home cooking method for this dish is to stir the raw chicken into the tomato mix + water just before putting the lid on. I'm sure you're aware that pre-searing is not an Indian / Southeast Asian method. - Cashew butter is not traditional, but I think it's a good idea to makes things a little creamier. In fact, I would have added 2 tablespoons, instead of 2 teaspoons :D - Mango chutney??? I don't get it, but let's just chalk that down as another "Jamieism". If he wants to introduce sweetness to this dish, then cook the rice with chickpeas/cashewnuts & raisins. In fact, he could have also added ghee/butter to the rice, since it's not in his BUTTER chicken dish. - Yes, you're right, we use chickpeas in many Indian recipes. - The last step MUST ALWAYS BE butter, not anything else. Jamie just made "butter-less" butter chicken. Yet another "Jamieism" at play.. Silly Billy. Cheers buddy! TC..

[@garyhost354]

Brian isn’t really a chef. He makes sandwiches.

[@JayKughan]

​@@garyhost354 Whow buddy, take it easy there. That was uncalled for. Any business owner who's also the chef has to choose a product/cuisine to focus on. It doesn't mean they can't cook anything else.

[@avraneeldhar7607]

Few corrections that i would like to point out: 1. Tomatoes for butter chicken is usually blended for a smooth gravy. Remember that we use whole spices while cooking the tomatoes and if we blend the tomatoes with everything, it will get us to a more smooth and flavourful gravy. There's nothing wrong with not blending it....but if you want a smooth gravy with zero chunks, blending is the best option. 2. Coconut cream in butter chicken 'in my opinion' would give the dist a very significant coconut flavour which may be good or bad, i have never had it, so I'm a bit sceptical. 3. And no, traditionally we should not put raw chicken into the gravy as butter was made to use up the leftover chicken tandoori which is already cooked. And also India has a lot of dishes that has pre searing/cooking of the meat like chili chicken, biriyani, chicken lollipop so i disagree with you in that. Except all these it was a really good comment ✌️.

[@Serrifin]

@@garyhost354 I honestly want to know if you’ve gone beyond putting cold cuts, pre-sliced cheese, pre-sliced bread, and premade condiments together.

[@garyhost354]

@@Serrifin if I’m gonna go out and eat I’m gonna spend my money on FOOD. not an oversized sandwich you can’t eat without it spilling everywhere while standing on the side of the street.

[@avery4149]

It really feels like Jamie is doing what I would called “paper cooking”, inspired by the term “paper town”. But instead of avoiding copyright infringement, he makes it so original that the methods and ingredients are wrong.

[@dillonoickle5841]

lol he kind of uses alot of simple whiteify methods mixed with like health choice changes. alot of white people i know just always use boneless skinless breasts to aboid bones and just make stuff easier at the cost of taste. they know its a little worse they just dont care. i dont care for alot of the jaimie oliver choices in cooking but alot of the shit talking would be different if he just said before hand every time he would be changing the recipes the way he wants and sometimes it will be heavily but the fact he marinates for 10 minutes only is kind of a beginner thing so i dunno.

[@trishjain2596]

no matter what anyone says, what jamie made was tomato gravy chicken. here are the steps needed for a butter chicken 1. Chicken drumsticks marinated overnight or for atleast 4 hours, in garam masala, red chilli powder, garlic, ginger, crushed black pepper, salt, yogurt, coriander powder, fenugreek leaves and lastly a little bit ofhaldi or turmeric. 2. Heat neutral oil preferably vegetable oil in a Kadhai and put in chopped onions, garlic and ginger in that order and cook till fragrant. 3. Then add a bunch of crushed or chopped tomatoes and cook it till tomatoes are half cooked. 4. Cook your marinated chicken partially on a tawa with some butter. 5. Add this gravy to a blender with cashew nuts and your spices and blend 6. add gravy to kadhai and add your chicken with the rest of the marinade. 7. Cook till chicken completely cooked and tnder and the makhani gravy is fragrant. 8. Add your butter and your kasturi methi(fenugreek) and simmer for some time more 9. Garnish with some cream and a tablespoon of butter. 10. Serve with naan or any type of indian flatbread.

[@cw4099]

You do realize that people will augment this recipe, mainly because of the required cooking implements

[@trishjain2596]

@@cw4099 I'm sorry i didn't quite get your reply. could you elaborate please?

[@S0lar_Flare]

@@trishjain2596 I believe he is saying that some people will need to change some of the ingredients and/ or some of the items used for cooking.

[@trishjain2596]

@@S0lar_Flare Oh thank you.

[@trishjain2596]

@@cw4099 if you mean that people will have to change recipes because of what i commented then its their choice. I did not mean to say that these steps are the rules. i meant that ateast they should follow the basic outline of these steps to get a decent butter chicken.

[@akshayanadig4970]

Ok i am from India, and watching Jamie putting mango chutney just kills me and he doesn't even put butter and instead of putting mango chutney if he makes cashew paste and puts it into the gravy that itself will make the gravy slightly sweet and creamy ( which is what we usually do)

[@avikmanna0348]

Absolutely, fellow Indian here, mango chutney in butter chicken is like.... 😨😨. I cringed so hard on that part....🙅🙅🙅🙅🙅. And moreover, where is butter?....

[@Shaosprojects]

@@avikmanna0348 Yep. I like my chutneys with my idlis and dosas. Not mixed into masala gravy 😑

[@ajiththomas2465]

@@Shaosprojects Or some ney (ghee) roast. Jamie Olive Oil putting mango chutney in butter(less) chicken makes as much sense as adding mustard when cooking egg fried rice.

[@Shaosprojects]

@@ajiththomas2465 Jamie has no common sense because like you said he did put a condiment into his fried rice 🤦‍♂️

[@athriftygoddess6501]

A big issue with these Jamie recipes comes down to the naming of them. If he had called this 'grilled chicken in a curry sauce' there would be no problem with it. Same with if he had called his ramen dish a 'Japanese-Inspired Soba Noodle Soup'. But because people specifically look up recipes by their names, he tries to cram his made up recipes into the names of traditional dishes. I remember years ago a website getting in trouble for posting a recipe for a 'Lentil and Broccoli Pho'. So just a lentil and broccoli soup! Just called it a soup! I have a chicken curry-style recipe I make that was in a recipe book by a white chef Bonnie Stern. It's similar to a butter chicken but she swaps the butter and cream for coconut milk and add a good hit of black pepper. Did she still call it Butter Chicken? No, the recipe is called 'Coconut and Pepper Chicken' It's okay to invent new dishes inspired by traditional recipes. Just give them their own name!

[@ChefBrianTsao]

Yup! 100%

[@arpitrohilla285]

I an Indian have never even seen canned tomatoes lol. Fresh tomatoes, skin on, are the way to go but of coarse you blend and strain it.

[@genghischuan4886]

My daughter made butter chicken for me last night from scratch and Jamie could learn lessons from her. I eat at a place called Guru and its amazing and she was on par! Jamie did NOT make butter chicken

[@zakariaaamari3281]

He made butter chicken with no butter, I'm not even mad, I'm just impressed he can be so bad

[@genghischuan4886]

@@zakariaaamari3281 I haave to disagree, butter chicken gotta have butter

[@noahgruithuijzen3223]

@@genghischuan4886 that other person knows that

[@yoominbi]

It's funny how if not because of Uncle Roger, Jamie will not be exposed these much on social media on his bad cooking/recipes. Legitimately feel Jamie lowkey hates Uncle Roger for being a busybody by doing a reaction video and destroying his image 😂

[@ジェファーソン三蔵]

Well he deserves hate from cuisine people at this point. 😂😂 He destroyed so many recipes 😂😂😂😂

[@benf6822]

True, but also his own fault for shitting all over Asian foods 😂

[@reezespiecez997]

So about the tomatoes, at least here in India, we very rarely use packaged/canned ingredients because it's usually much easier and cheaper to just get fresh stuff. And then yeah I usually puree tomatoes for gravies. Edit: You don't even need to use sugar, really. Cashew, cream and butter add enough sweetness to it, normally.

[@AR-vk2vg]

Yeah, adding ingredients for sweetness is a bit weird. Cause it gets all of that naturally from itself but it's probably better to have as low sugar as possible

[@jaihalai7674]

As an Indian with a family full of diabetics adding sugar to any curry dish is pretty much never done. The only things we put sugar in are desserts or certain other dishes

[@bobson_dugnutt]

In Canada we use canned tomatoes because we can only grow tomatoes here 2 months per year. The rest of the time the "fresh" tomatoes in stores are imported, expensive and taste worse than canned tomatoes. You get more sweetness if you use nice fresh tomatoes, sometimes a bit of sugar helps if you only have bad tomatoes (speaking in general not necessarily for curry).

[@anjuhayasaki]

chick pea, or channa, as it is known so around the subcontinent, is indeed middle eastern but it became one of the primary and staple ingredient among the people a few centuries ago when India was under Mughals empire. Since then several parts of the country have started to adopt chick peas into their dishes and now it’s a must-have ingredient in the kitchen shelves of Indian households and are made into different dishes from different origins.

[@erinlikesacornishpasty4703]

I thought it was wierd he didn't just do a channa masala though. It's like he forgot he wanted to mention you could substitute the chickpeas for the chicken to make it vegetarian or something?

[@krod16]

chickpeas are never added to rice in India. They can be part of a separate dish e.g chole and eaten with cooked rice. But never merged into rice while cooking. That is not Indian.

[@sreeshnelp]

The rest of the steps are somewhat approximate, like a weird shadow version of butter chicken but the mango chutney really takes it south. It's an ENTIRELY different dish.

[@samsonaruwa2644]

His sauce has none of the aromatics that make the sauce taste right, it’s just tomatoes and mango chutney. no seasoning no ginger garlic or onion no butter it’s just empty

[@kr555wizard]

My issue is that he doesn't add one of the key parts the dish is named after, Its called butter chicken, with no butter, unless he is taking the cashew butter to be his butter. I'm not sure if I could taste the lack of butter but if i order a dish I expect to get my dish.

[@pansprayers]

You'd be able to taste it. Cashew butter turns rancid in butter chicken and butter masala in general. Unfortunately, I've encountered it in both.

[@weridplusho]

He is. He named the video "Nut Butter Chicken", so his "butter" was the cashew butter. lol

[@tibbus]

@@pansprayers and isn't cashew butter something on par with peanut and/or almond butter?

[@erinlikesacornishpasty4703]

Cashews do make it creamy. That's how a korma gets creamy. So maybe he thought it was good enough?

[@erinlikesacornishpasty4703]

@@tibbus if he's using a natural cashew butter it should just be blended cashews with maybe some salt. It's just a wierd choice. He must use a lot of cashew butter. I keep raw, unsalted cashews on hand and go through them for fried rice, korma, and as a pizza topping. FYI cashews make a Hawaiian pizza a million times better. But I've never bought or made cashew butter. Seems like a real faf.

[@gjfwang]

He added mango chutney because he wanted that Thai flavor to remind him of the tropics.

[@akankshadash7129]

Indian here, Butter Chicken is traditionally served with Naan or Tandoori roti or Lachha Paratha or Rumali Roti or even just plain roti(basically any Indian bread) but NEVER with rice. Plus, this rice doesn't only look unappetizing it will taste unappetizing too. In India nobody puts boiled chickpeas in boiled rice, we cook chickpeas as a separate curry. Plus, Butter Chicken is supposed to have a thick gravy with smooth consistency, but the gravy of this shit cooked by Jamie Oliver isn't only thin but it is also full of tomato chunks. Why didn't Jamie use a blender?? He is a professional chef, can't he afford a blender?? Also where is onion? Where is Kasuri Methi(Dried Fenugreek leaves)?? Where is Makhan (Butter)??? Where is Malai (Fresh Cream)???? HAIYAA🤦🏻‍♀️🤦🏻‍♀️🤦🏻‍♀️. My request to Jamie Oliver please stick to British dishes such as fish and chips, full roast dinner, haggis etc.

[@pansprayers]

All of this. I'm a Native American woman from the US with a culinary degree, and I can do better rendition of butter chicken, running on 30 minutes of sleep over two days, with energy drinks and hallucinations as fuel. But, then, I actually paid attention when my friends taught me how they make it in India, and my instructors and mentors taught me to actually be respectful of other cultures. But, Jamie is a bell end who likes to food shame people, while colonizing the hell out of every dish he gets his hands on. He really, really bugs the hell out of me.

[@MrRudyc85]

Also stick to Italian cuisine. That’s his wheel house

[@kevwwong]

I love channa masala... but my favourite application of channa masala is in a Trinidadian street food called Doubles.

[@laplogs]

Nowhere in Asia uses chickpeas in the rice 😭

[@jacksmith-vs4ct]

@@akankshadash7129 you know you can eat dishes with what you want to eat them with lol doesn't matter if its traditional or not long as it taste good to you XD

[@tylerjames962]

1. A few spices missing from his marinade but not as bad as I thought he would make it. 2. You need to marinade overnight minimum. The yogurt will break down the tissue of the chicken and make it tender while also helping the marinade penetrate. You could also marinate in pure yogurt and then switch to a marinade with the spices, but I still suggest going into smaller pieces first for maximum flavor. 3. The sauce itself is wrong. Not only did he not use a blender but several key items are missing and it’s way too diluted. Use a blender. 4. No mango chutney at all. You can use sugar but a cashew paste has a natural sweetness as well as tomatoes already having that, if blended together you will get a natural sweetness, but you can use sugar, not chutney. 5. You need butter, it’s literally a key ingredient you can’t replace. Cream can still be used but you need butter. 6. If I recall I don’t think rice is usually used with butter chicken, and if it is I’m sure it won’t be like the one you used. Usually naan or a roti is paired, I believe. 7. While chickpeas are used in Indian based food, they are NOT cooked and mixed with a bland rice. EVER. Overall even with him saying it’s his version I would give it 2 out of ten. The chicken won’t have flavor, the rice would be bland, the gravy would be lacking flavor, and the texture of the gravy would not be the best. I sincerely hope Jaime stops doing these videos. Or any chef who doesn’t understand or respect the origin or a dish.

[@yugmathakkar4023]

The mango chutney part really had me fuming ngl

[@_cosmyc]

Atleast he had the MSG. M- Missed S- So goddamn M- Much

[@quangan1288]

Ketchups are actually very commonly used as a cooking ingredient in some “Asian-localized” Western dishes. Hong Kong spaghetti bolognese is one example as mentioned by Brian. Other dishes include Shanghainese borscht (that uses ketchup and/or tomato paste in place of beetroots) and Japanese omelette rice (that uses fried rice flavored by ketchup). That being said, we never claim those dishes as “authentic Western”.

[@arthurbrandonnielsen]

I'd score it more like a 4/10. I may not know how to make butter chicken, but between the context provided by this video, the comments, and my dad's lessons on marinade for barbecue, I would say Jamie made two big mistakes: 1 - Not enough marinade time. 2 - Arguably, he didn't even make butter chicken. Ironically, I'm seeing this on Fathers Day, and it's now got me thinking about my dad's barbecue grill and Dutch oven cookong. So, Happy Fathers Day, everyone!

[@drkirbkennethkirby7634]

marinades don't Penetrate further than a mm or so no matter how long you leave them. brines are better

[@frozenraspberries1552]

@@drkirbkennethkirby7634 Brines aren't better, they're just different. Both have a purpose within context. Marinades are great for fatty cuts of meat, adding acidic flavors, and breaking down layers of proteins at the surface. Brines are better for leaner (or tougher) meats; brines use the power of osmosis which is great for scenarios where losing moisture is a concern. It helps secure moisture in the meat without losing the firmness. But one con about brines is that the natural flavor of the meat can get lost because of the brine.

[@danc4046]

Love the video, especially professional explanations. I was watching on a headset and kept thinking one of my smoke alarms needed a battery change.

[@ChefBrianTsao]

Sorry about that lol. My basement is under constructuon and I litterally can’t get to the smoke alarm until the co tractor moves their stuff 😂

[@noreehix5714]

So he put cashew butter in there and said, "This is my version of butter chicken." I have no words

[@w.wyszczerbiony6749]

You can find olives in western, mediterranean side of Asia, like Turkey, Lebanon, maybe Syria...

[@KeithJDavies]

I agree with your conclusion, and would have said "looks like it can be a tasty dish, but it's not what it claims to be". Early on in my charcuterie I had a few products not turn out right (ingredients were right, I had a procedural problem). One of testers asked, "what's wrong? This tastes great!" and my answer was "sure, but it doesn't taste _right_. I have a new recipe, not the one I was trying to make."

[@TheAb9211]

You are correct that butter chicken was invented to reuse old tandoori chicken. Thats why the gravy is high on fats since left over tandoori chicken can get a bit dry.

[@sasharama5485]

I dont get his obsession with olive oil. In Italy, we usually use olive oil as a condiment, not to cook. The flavour is too strong, it going to kill any other flavour.

[@rishaa682]

What do you cook with?

[@sasharama5485]

@@rishaa682 Sun flower Seed oil

[@eranshachar9954]

Yes it's Olive Oil, Jamie Olive Oil. Finally after many times I tried to convince you you did it. I wanted to tell you- Butter Chicken without Butter but you saw it yourself. I have tasted this dish in a legit Indian restaurant and- There is Butter, Chicken thigh, no Mango Chutney bullshit and no Cheekpees. This dish is delicious full of flavor it has everything in it. He really does whatever he wants like you say without a research. Thank you for this Chef Brian it's been a pleasure. May I recommend something more- About two weeks ago Uncle Roger reacted to an Irish Chef cooking Pho for a British show. Without giving any spoilers on that one I can say- It was so much worse than Rachel Ray. And we all know how much of a disaster Rachel was.

[@464nescio6]

there is butter in it.. cashewbutter.. but otherwise.. dish should taste ok.. but not as was intended and way off the recipe it was trying to create!

[@eranshachar9954]

@@464nescio6 You bet it's way off. I am not Indian but I know at least it's not what I was eating in the Indian restaurant. And I didn't note the Cashew Butter on purpose, because it's cheating. This dish requires a lot of Butter and real one. The only thing that I would say was too bad, the restaurant had no Tandoor. Instead everything was on the grill and I like grill a lot. To this day I am not familiar with how food taste in this style.

[@kevwwong]

I've seen that one as well. Chef Brian, get your popcorn ready.

[@eranshachar9954]

@@kevwwong Yeah and tissues. That Pho was so sad. But don't tell him why please. I want him to see the horror himself.

[@kevwwong]

@@eranshachar9954 No worries on that front.

[@Ashtari]

I swear Jamie Olive Oil's one goal in life is to make everyone's ancestors cry...including his own.

[@akshayanadig4970]

I really love the fact that you both know so much about Asian cuisine

[@BDCTheSloth90]

A few notes about tomatoes and South Asian cuisine. Most recipes I read went along the lines of, in Adam Ragusea's words, "just chop it into some random chunks" and throw it into the pan, because the tomato will just become mushy while you cook it. When he was charring the tomatoes I think he had Full English Breakfast in mind. You know when they just chuck cherry tomatoes into the oven and serve them with all of the other stuff? Yeah, that. Except in an Indian dish where you need to turn them into a gravy it's kind of a non-sequitur.

[@ironboy3245]

Concasse a tomato AND NOOOOO JUST TAKE ANY HALFWAY DECENT TOMATO, CUT IT INTO SOME RANDOM CHUNKS AND BOIL IT

[@sumtingwong665]

Okay so I am Cape Malay, from South Africa. Our food and cooking style is basically like a modernised Malay+Indian style of cooking, so our butter chicken might not be the exact same way like its originally intended to be..but BOY IT DOES NOT LOOK LIKE THIS AT ALL! What the hell Jamie 😂😂

[@eppeep42]

When i see this stuff from Jamie, i just wonder, how can someone become so extremely popular, if apparently so often he does things....like we saw here lets say. Really informative commentary on your side, thanks and greetings from germany.

[@SomeoneNr9]

Hey Chef. My mom died yesterday and I have watched some of your videos before, I am no cook so I have been mainly watching it for your reactions to uncle rogers comedy and for your own personality. I also listen to metal and one of your videos where you had Trevor Strnad as a guest was very enjoyable for me. Right now your videos are really helping me to take my mind off of things, because even though as I said I am no cook, all the trivia and information help me distract myself in addition to the comedy to not completely fall into depression again, so I just wanna say that your effort is making a huge difference to me right now and I sincerely want to thank you for that. The reason why I say this is in part because I know that Trevors death must have been really hard on you, and i have been having suicidal thoughts for the worse part of about 10 years of my life and I just wanna say, that your videos among others have really helped me to not spiral into those thoughts again right now. So again, from the bottom of my heart, thank you for the content you provide. I don't know you and given that I live in Germany and I don't have a lot of money I won't have the opportunity to visit any of your restaurants, but I appreciate what you do and you seem like a great guy, so keep it up.

[@mikegraham7078]

My condolences for your profound loss. Remember that trying to avoid thinking about it is not disrespectful.

[@SomeoneNr9]

@@mikegraham7078 thank you. I know you are right, it's just really hard to feel that way, since I have been feeling like I haven't been there enough for my mom. This didn't come out of the blue, she has been struggling for a very long time and I hope she's in a better place now. I try to stay positive, I know it's not my fault and even if I had been there it would have come to this eventually and at the very least I have been at her side when it happened but still, I just really miss her and it really fucking hurts.

[@Shaosprojects]

I’m sorry for your loss

[@mikegraham7078]

@@SomeoneNr9 It's not going to stop hurting but it will hurt less and not as often as time goes by. At least, that's how it worked out when I lost my dad. Don't expect it to be effortless, but at least it should be less painful as time goes on. Small comfort, but it's all I've got.

[@2000galshiba]

My own take is that Jamie Oliver is most at home cooking Italian or other Mediterranean cuisines (e.g. Spanish, Greek, Lebanese, etc.) Hence the frequent use of olive oil, a major ingredient for cuisines in those areas. I've seen him cook Mediterranean dishes, and while I can't vouch for authenticity in all cases, they look delicious in my eyes. When it comes to Asian cuisines, however, Jamie Oliver is completely out of his depth, and it shows!

[@kevwwong]

Could not agree more. He's great when he stays in his lane. Which clearly is not Asian cuisine (Which one? All of them).

[@joelspaulding5964]

Yes, but thousands of us out here in our kitchens manage to dance between half a dozen or more styles, knowing that sesame oil has no place in Italian cooking.

[@nishachatwani7840]

He managed to p*** off plenty of Spaniards by putting chorizo in a paella 🙄

[@fishguy911]

He’s absolutely terrible at Italian!

[@Nyx_2142]

Lol. Don't let the Spanish or Italians hear you say that

[@janabradshaw6509]

I am from Europe. One day my husband who is from US asked me to make food for him that is verry famous from my country. I was verry happy to do this for him. Knedlo Zelo Vepro, it means dumplings, sourcrout and pork. He told me that I should of make gravy with it. No, no, no😀!!! Next time I will buy gravy in a can for him🤣

[@priyakrish1606]

I just wanna say that I'm kinda confused with western people's chutney because well, chutney is a completely different thing in Indian cuisine, it rarely is something sweet with a jam like consistency like this mango chutney he used...I guess it's a British thing..nevertheless this just felt more like indian flavoured grilled chicken simmered in tomato sauce rather than a butter chicken. I doubt it will have much flavour. If the point of his cooking was to make things easier, what is the need for using multiple small tomatoes, charring it, taking the skin off ?...a simple research (just gotta watch like one or two youtube video from an indian chef) would show you only need blended fresh tomatoes as part of the gravy together with other ingredients...weww

[@yoshanap]

In Sri Lanka, what we call chutney is a fruit or vegetable preserved in sugar and it's kinda like jam. It's most commonly made with mangoes or pineapples and I guess this is similar to our chutney then

[@blue_rose_clover]

I'm glad I wasn't the only one who found the mango chutney hard to comprehend.

[@harshitabhuyan8892]

If you don't think that's an indian chutney then your view of Indian cuisine is very limited. In the north east and some other regions also, we make sweet and tangy chutney, mango chutney, pineapple chutney, star fruit chutney. Infact there can be a wide variety of chutneys, it isn't just green chutney. Indian cuisine is really vast.

[@blue_rose_clover]

@@harshitabhuyan8892 You're right. I'm from the south so when I heard sugar and chutney I unintentionally kept associating it with jam instead of chutney. I haven't really hear of sweet chutney. Maybe I should try it out someday ☺

[@priyakrish1606]

@@harshitabhuyan8892 I guess I've only ever seen western people associate chutney with something that looks more like a jam but for me its more of the savoury kind made with coconut, tomato, mint etc..So my comment was targeted more towards western people not really knowing about the savoury kind of chutney. But yes I'm a diaspora 3rd/4th gen Indian living in the other end of the Asian continent so I really do have more to learn about the Indian cuisine

[@foxfer4965]

There is White Olives / Chinese Olives which quite different, not related to Olea (European Olives). You can also get oil from them but the flavor is very distinct. You will commonly find them as dried fruits or pickled and sold as "Olive Vegetable" (a mix of the fruit and mustard greens), which you serve with congee or use them to make fried rice.

[@adamviator978]

Chef Brian, you are hilarious! Thank u for the upload. More of this!

[@ultimateninjaboi]

Im convinced that Jamie is so entrenched in Western European cooking as a default that he doesnt understand that olive oil isnt flavorless... cuz that really seems to be the problem.

[@betaich]

Olive oil can be flavourless, if it is not extra virgin

[@AnoopKammaran]

The fundamental problem with many western chefs like Jamie is that they believe that european cooking is the highest level of cooking and so they believe that they are doing other cuisines a favour by using european ingredients and techniques to "elevate" / "refine" them...

[@marklock6421]

Was wondering when and if you would mention cutting it before marinating, even small chunks the marinade wouldn’t penetrated much…. But as the saying goes “piss poor planning leads to piss poor results” I swear that’s Jamie’s motto

[@lastcall8286]

Jamie Oliver, is the short order cook that keeps giving culinary KZbinrs solid gold content

[@KFrost-fx7dt]

I cook Indian food a lot and it's usually tomato paste that's called for in 90% of written recipes. Only dish I know of that uses fresh tomatoes is saag or palack paneer.

[@sianais]

When Jamie cooks, he takes the main namng ingredients as a suggestion. If he ever makes something like teochew seafood congee, my man will legit dump the seafood and replace the rice with quinoa or something and call it a day. He might as well make up his own name for those dishes. You can't make a salad and call it a sandwich because they have ingredients in common, I don't get why he insists on doing thing like this. I have little faith in the man who made ramen without ramen noodles.

[@Mr35diamonds]

Yes chickpeas are VERY common in Indian cuisine AFAIK. Chana masala/ chana makhani etc are vegetarian alternatives to the masala chicken and butter chicken, among other things.

[@FyremaelGlittersparkle]

I think chickpeas are more common in Indian cooking now than maybe they were in previous eras. I know pindi Chana or Chana masala are dishes I’ve been eating most of my life here in the US at Indian kitchens, so even though pindi Chana (I think) might have originated in a Pakistani place, I believe its popularity crosses geographical boundaries. Admittedly, I’m not Indian or an expert in Indian cooking but I’m a home chef who has probably eaten many times their body weight in Indian food over the years and just really enjoys the cuisine.

[@marissamcwhiter9381]

The problem here is he just added the boiled chickpeas to the rice without any other spices. But yeah I love chick pea curry!

[@RajKarma]

you are being too kind, if someone served this as butter chicken in India it will not be eaten for free. Also about chick peas it's a separate dish called "Chole" you might have seen but in Indian cooking chickpea is never cooked with rice.

[@nikcantsnipe]

Olives do grow in Asia, specifically in Israel and India. However, Indians do not use olive oil for cooking in any of their traditional dishes or even western fusion dishes. Edit: Indians never use canned food. Nothing canned. Big no, no. You either make food with fresh ingredients or you buy fast food.

[@Mrpokpokza]

People use Ketchup because they don't want to make their own tomato sauce or they can't find concentrate tomato juice in the supermarket (mostly in asia). I use it too when i am lazy.

[@marniekilbourne608]

I feel like his kids can't eat a lot of spice which would make sense. My mother thinks black pepper is too spicy most times so I feel him. He is British and they took Indian curries and Anglicized them big time. Just like Americans Americanized many foreign foods.

[@littlemssunshinexoxo]

The lack of spice, the lack of butter, the extremely short marinade, the extra water, the mango chutney, the random chickpeas in the rice (chickpeas are used in Indian food, but never mixed with plain rice, only thing mixed into rice is generally peas), THE LACK OF SALT. THERE IS NO SALT. (Ik there's some in the marinade, but the length??) Aaaagghh

[@amanofiron8252]

I think he didn't use butter because he already used cashew butter. I think that was his "healthy" alterrnative.

[@sizzlinggreenonion]

In India most of the restaurants use fresh tomatoes for their gravy

[@Dark_Reaper_86]

I mean if you're making homemade bbq sauce, typically there's ketchup as the base. Sometimes it's cooked, sometimes not

[@beanAwake]

“water is the enemy of flavor but not the enemy of cooking” ~ water redemption arc

[@thatonefriend4862]

Golden lmao

[@vasudhasharma5532]

1) We do roast tomatoes for some recipes… usually not for gravies (what Americans call ‘curry’… also we don’t use yellow tomatoes. Red tomatoes is what usually gives gravies the orangey colour. Within Indian households … produce is always fresh, never canned/pre-cut or anything. 2) Cubes/chopped veggies and meat not only makes it more flavourful, also helps divide stuff in the family 3) Marinate at least requires red chilli as well as lemon juice in addition to what he added. 4) If tandoor/charring is not there… then it’s not ‘butter chicken’… it’s just a his version of chicken gravy (proper noun vs common noun) 5) Butter chicken requires ‘BUTTER’!! 6) Water is often added… I often end up adding extra… but do reduce it by the end. Tomatoes, onions need to be enough for the whole family. 7) Mango chutney!! Eat it on the side if you like the taste? Do we add mustard to umm Chilli (beef + red kidney beans)? 8) we use chickpeas a lot (channa) … but as a separate gravy with the food… not with butter chicken.

[@Twisted_Logic]

Beans don't belong in chilli. It's like adding peas to carbonara. Fite me, yankees! (Not to imply that you're a yankee, of course.)

[@vasudhasharma5532]

@@Twisted_Logic they don’t? What is chilli for you then? I just ate one of its forms when I was in US… I don’t really know what is authentic and what wasn’t 😅

[@Twisted_Logic]

@@vasudhasharma5532 It's not uncommon up north, but Chili con Carne comes from Texas and northern Mexico where it traditionally contains only beef in a sauce made from dried chilis, stock, garlic, onion, cumin, coriander seed, and Mexican oregano. Sometimes with masa flour to thicken

[@vasudhasharma5532]

@@Twisted_Logic gotcha… I had it in DC… so figured 😅

[@AR-ln7ip]

If he had just said it was an Indian inspired dish, it could be 8/10, because it's probably delicious. But as butter chicken, 0/10. You don't get on the scoreboard without butter.

[@chrisgreven3816]

Made butter chicken for dinner Friday night, but the overnight marinade so important to me I was up till after midnight to get it done.

[@LMTDGames2]

The butter is used at the end to homogenized if you put it in too early you'll get a off bitter taste from the fat in the butter splitting

[@shirokanzaki15]

Butter Chicken is almost as same concept as Egg Fried Rice 13:43 wow that's Italian style for squeezing tomatoes lol still much better if he blends it in blender and strain it just as you mentioned 21:25 lol putting Mango Chutney in Butter Chicken is like putting Chili Jam in Egg Fried Rice haiyaa hopefully you react Matty's Butter Chicken which is worse

[@rrods5097]

Matty's is better. Not by that much but at least he didn't put mango chutney. And he pureed the tomatoes correctly. Not to mention that he actually used butter

[@shirokanzaki15]

@@rrods5097 umm raw chicken in the gravy, olive oil, too much turmeric powder and no salt so... nah putting raw chicken in Butter Chicken is like putting hot or uncooked rice in Egg Fried Rice

[@IceBlueLugia]

@@rrods5097 Matty’s is definitely not worse. Agreed

[@rrods5097]

@@IceBlueLugia thank you. At least someone agrees with me

[@ChiisaiRamen]

There are neutral olive oils and they work fine with asian cookery if youre trying to pick healthier oils and the dish calls for a neutral oil. "Light taste" or any of the cheaper kinds of olive oil works Regular "Pure" olive oil or anything fancier ruins the flavor though In this case its called BUTTER chicken so i dont think you should be bothering to make it healthier. Just eat in moderation

[@rominamartinez5544]

I laughed so hard at the anecdote of your work with your dad 🤣 It's so true. In my house everyone started really early to make chores and after that some type of help in my dad or mum's job. I was really good at the typeewriter so I was doing memo's and personal files for my dad at 9 and since I love to sell I was selling my mothers paintings door to door at 12. It was a fantastic way of learning since my parents make me do this outside of school and always seing that I had also time to play and be a kid

[@jacksmith-vs4ct]

ah the free labor of kids

[@Nyx_2142]

Haha. Child labor and exploitation, so funny. Weird, if your parents or Brian's father had done that to someone else's kid, they'd catch criminal charges for child labor and abuse. But magically it's okay if it's your own kids. So strange. Especially since I highly doubt they got the proper permits, limited the hours, and compensated them fairly. Though both stories involve kids under 14, which is the federal minimum age, but hey, that's fine, parents abusing and exploiting their children is key exemption in the Fair Labor Standards Act as long as the work isn't under their list of hazardous occupations. So legally it's okay but morally you are still a scumbag for doing it.

[@phoenixrising7777]

I wouldn’t mind him saying “my version” if it felt like a genuine different take grounded in appreciation for the traditional dish. But instead it feels more like “my version” as in an excuse for my ignorance and lack of desire to learn the traditional dish.

[@PhoenixDecim]

I've never used canned tomatoes in india lol. It might be a thing with people who live in foreign countries, idk

[@shurin3126]

Canned tomatoes are legit and often better than what youd find in a store unless its in season tbh

[@PhoenixDecim]

@@shurin3126 I see. I've never seen any sort of canned stuff in local stores here but then again, I don't live in a city. There are prolly no buyers for them here.

[@tejasluthra8653]

We do use chickpea for cooking but not for rice and stuff. And 6 is not cool. He missed a lot of spices and did not use onion for the gravy as we make an onion tomato puree for this with a lot of ginger and garlic.

[@nataschavisser573]

In South Africa we often add apricot jam or chutney into traditional Cape Malay-style curries because they tend to be sweet rather than spicy, but nobody adds chutney or jams to Indian or Asian style curries. Jamie's choices are just bizarre.

[@stefanmansukhani8797]

Yes, it's invention was to use leftover tandoori chicken. However in restaurant style, the gravy is pre-made and the chicken legs are marinated in advance, but boiled to make the dish fast, in fact often the chicken isn't even marinated either.

[@jessicac8638]

The gravy was completely lacking in base components and spices. I’m not sure what you would call this, but it is in no way butter chicken.

[@deathpyre42]

In my experience, yogurt based marinades tend to blacken real quickly, not develop that good of a fond and foul the oil when you fry them up, but when you use more of a dry heat like a grill or oven that's less of a problem.

[@mkaney805]

You will never reach "uncle" status at this rate of making excuses for Jamie lol

[@ChefBrianTsao]

😂

[@sparow1211]

Butter Chicken can't be created without the two key ingredients, "butter" and "chicken". If you create all your meals "healthier" by skipping the key ingredients, there will be no difference between one dish and the other. Why not just call it "Chicken Curry". I hope people don't blame Indian cuisine for not tasting good, after trying his "Cream Chicken".

[@ummesalma8451]

Olive oil is actually popular in West Asian cuisines like Syrian or Lebanese etc.

[@PogMcDog]

Was about to say. Olives came to greece by phoenicians. From todays syria and lebanon. They also grew in Africa.

[@clashroyaleboy3506]

yeah but this is Indian INDIAN INDIAN INDIAN CUISINE

[@PogMcDog]

@@clashroyaleboy3506 We are referring to chef saying olives don't exist in asia. When in actuality they originated in Asia. Stop correcting the wrong thing.

[@backupaccount5332]

So middle eastern?

[@ummesalma8451]

@@PogMcDog thanks for explaining to him.

[@Shaosprojects]

In India, chickpeas are not a foreign food. They are the main ingredient in chana masala. But just straight up unseasoned chickpeas in white rice? I have never ever seen that anywhere

[@rwilsonpaladin]

Jamie Oliver one of the few who could take a chocolate chip cookie recipe and end up with oatmeal raisin cookie.

[@Avarren]

I like both cookies but expectation management is key 😀

[@MiuBlaze]

Chickpeas are common but, as far as I've seen, it's not just chucked into a boiling pot of plain rice.

[@bobd2659]

I wonder if he actually used salt because it would be lacking the salt from using canned tomatoes...

[@QuikVidGuy]

My grocery store must have really shitty ginger, because everyone talks about how easy it is to peel with a spoon and the chunks always look super smooth. When I tried it it took me like an hour to peel less than 2 inches, and it had these coarse, really strong fibers all throughout the flesh

[@Avarren]

Sounds like your store’s ginger is really old, unfortunately. Fresh ginger peels with a spoon very easily.

[@seanmarshall2918]

Chickpeas are definitely a common thing in Indian cooking. Chole is a chickpea curry for instance. (Source: I have an Indian wife who loves chole).

[@monkesince1995]

Bro there are 2 sides in Indian cooking: curry side and neutral side. Curry side is spicy like butter chicken, sambar, daal,etc . Neutral side is plain like rice, roti, idli, dosa, etc. Chickpea is used in curry side with spiciness not in rice side. It is never ever boiled with rice.

[@maledicenttails]

Fun fact - canola oil is a cheap source of omega 3s. The best way to obtain these omega 3s is to use it in salad dressings or for quick cooking applications.

[@CIoneOutcast]

I love how restrained Brian will be. Like, Jamie fucked up but only like kinda fucked up cause there can be an excuse and then Uncle Roger is just like this is terrible and wrong lmao

[@shadowstorm9363]

butter chicken is a dish which needs to have a smooth creamy gravy, it must not be in a watery curry form as he made also a quick thing, its called butter chicken for a reason sir, we were not trolling with the name of the food, that means there are atleast 2 ingredients- butter and chicken, so yes butter needs to be put

[@yujiang6363]

Literally I’m speaking this on all of Uncle roger reacting to Jamie Olive Oil’s videos: UNCLE ROGERS COMMENTS ARE MORE USEFUL AND EDUCATIONAL THAN JAMIE’S SENTENCES

[@Pawan_2812]

It’s not butter chicken it’s mango chutny gravy chicken ( without butter )

[@bryanchan8888]

24:28 Nah bro, love your opinions & content but it has to be bite size because you eat it with roti or rice.

[@SkaterBlades]

With the marinade prep, I'd slice the chicken at an angle and cut any large pieces in half to make sure they're all the same size. Then the dry marinade would be garam masala, garlic, ginger, salt, cumin and a small amount of cayenne pepper or hot paprika. Add the chicken to a zip lock bag, add the mixed up spices then shake it to cover everything. Leave it to rest in the fridge. You can add yogurt to the marinade if you want, i personally don't do this often. I prefer to save my yogurt for bread (I'll get to this later) When it comes to cooking it, fry it off in a hot pan with some oil (go for veg or peanut oil). This is a great way of cooking Indian inspired chicken because you get this crust of spices over the chicken almost like a pakora. If you're making a curry, double the amount of spices used to make the marinade, add half to the chicken and half to the gravy. If you want, after you have marinaded the chicken you can adjust the spice levels to what you want if you want the gravy to be a little hotter or have the other flavours be more pronounced. I've recently started making bread to go with my curries. You only need 3 ingredients to make it, equal parts unflavoured yogurt and self raising or plain flour and a teaspoon or 2 of baking powder. Form the dough, cut into balls and roll it out flat. Put it into a pan and cook until browned on both sides. To make it better i like to brush the bread with a thin layer of garlic and chilli oil. You can also incorporate some of your ground spices into the dough too

[@prashil3k594]

10 -15 minute marination is correct on Jamie's behalf. Butter chicken isn't generally marinated overnight. There are people who think 15 minute marination would do nothing but that's not true. Anyway the mango chutney was a war crime. I've never physically wanted to hit someone in my life before.

[@huynhthuyhanh3906]

I just watch grandpa kitchen, a channel feauture an old Indian cook, and he just marinated for 15 min.

[@rezhaadriantanuharja3389]

Unless an Indian grandma from small village verify this, I won’t believe it

[@prashil3k594]

@@rezhaadriantanuharja3389 don't get me wrong. He's absolutely crap. Brian almost gave him a pass for the mango chutney an Indian grandma would probably murder him and then end her own. It's much worse that adding chilli jam in egg fried rice.

[@shurin3126]

15 minutes doesnt do anything, its just chicken with a yoghurt coating

[@Jaska8000]

09:28 I use rapeseed oil to start. Chopped onions, garlic. Turn the heat down/off so onion mix is ready to carmellosise. Ad in leftover rice in room temterature, poke hard to get rid of any lumbs. Ad eggs and make a good stesr. Time to spice it up, chili to taste, salt and soy sauce and black pepper .

[@ShiroKage009]

There are olives in South West Asia at the very least. Palestine and Lebanon are famous for their olives and olive oil. It's some of the best of the best.

[@tlst9999]

Palestine and Lebanon are in the Middle East with their own culture and cuisine. They're too far west to be South Asia.

[@ShiroKage009]

@@tlst9999 He was asking about Asia. They're also definitely South-West Asia along with Arabia. Are they what we typically think of as "Asia" cuisine? No. Neither is Turkey or Iran or Arabia. The Lavants (where there are olives) are probably closer to the Mediterranean for their cuisine with a heavy Turkish influence. Arabia, ironically, is heavily influenced by India thanks to historic trade ties, but they ended up adopting the use of olives too in some instances.

[@stuff9680]

There are Chinese olives that are native to China and South East Asian countries but they're not usually used for their oil like Mediterranean olives they're usually eaten however you can press oil from them but it has different properties European olive oil

[@ianmccarty990]

Yes all great dishes were made of leftovers. And they outshined their betters. A steak done correctly is great. But a home meal is better

[@joelspaulding5964]

What about a home cooked steak? The idea that a home cooked meal is better simply for being " home cooked" is false on many levels. Certainly it could be better than a restaurant prepared meal...but must be? No.

[@strystyl]

On the note of canned foods, sometimes they can be fresher than the fresh stuff depending on when it was harvested and when it was canned. Also if you’re looking for more material to react to check out the British food channel Sorted. They cover a lot of global cuisine but when they can, get chefs and experts to cover the cuisines they’re not well versed in. Also they do a lot of hacks and education around sustainability and reducing food waste.

[@amagrawal0090]

He is a genius who made Butter Chicken without butter. The simplest version of Makhani Gravy is rosting tomatoes, onion, gralic, ginger, dried chilly and chashew in oil for few minutes and when they are soft enough you blend it, strain it if you want it very smooth. then you cook it again until it releases its oil.

[@mkaney805]

So if I cook tomatoes and then blend and strain them it removes most of the skin in the straining, or just obviates the need to remove the skin?

[@3rdpyramid]

I was scratching my head about the term "fawn" until I realised he was mispronouncing the French word "fond" which means the bottom on the inside of a bag or container. This made waaay more sense.

[@Lazyxsoul]

My grading you ask sir, it's a solid -10/million.