Pro Chef Reacts... To Uncle Roger HATING Jamie Oliver's Thai Green Curry

[@ChefJamesMakinson]

I hope all of you are enjoying your weekend! *Help support the channel and become a Patreon!* www.patreon.com/chefjamesmakinson

[@TGwant420]

can you sub shrimp paste for fish oil?

[@aSipOfHemlocktea]

Good video overall, the only real complaint I have is you kept on giving suggestions that were also not traditional Thai green curry. Your tips and ingredients would be delicious and I don't disagree they would work, but several of your suggestions were also not traditional and the whole point of Uncle Rodger getting upset was Jamie claiming it was traditional. A few of the points that you defended Jamie on were personal choice options but if you're making something traditionally you don't make it to your personal choice, you make it correctly. That being said don't make it traditionally if you don't personally like parts of the tradition, make a variation that you would enjoy, but you can no longer claim you are making it traditionally if you use ingredients and cooking methods that wouldn't be used traditionally

[@DonnaFayette]

​@@aSipOfHemlocktea+1000

[@TreeHouseTavern]

as much as I know, the "pulp" of the coconut dosen't go in the cocnut milk. They USE the pulp and pour hot water over it and squeeze the living *#&) out of it.... Somewhat like an espresso 😉

[@ShiroKage009]

For Asian rice dishes, rice isn't the accompaniment. It's the main dish. The curry is basically the topping on the rice. It's like the pasta in a pasta dish; it's the main component.

[@SenKichita]

I was gonna say lol

[@mbt9700]

It is literally sauce for rice!

[@omarg9342]

Agreed

[@DarkDoughnutsVids]

I mean yeah, they're literally called "rice dishes'. The fact that this has to be explained to people like Jamie Oliver is extremely baffling

[@dom6140]

Not so in Indian dishes

[@AL-12345]

I am 100% okay with making a dish the way you like it, especially if you’re just serving it to yourself or your family. But for the average home cook who views cooking videos on KZbin who may not know about the origins of these dishes, I think with the background and reach that Jamie has, Jamie has a responsibility to at least mention the traditional methods and ingredients. It helps viewers stay informed and also boosts Jamie’s credibility. I bet there are many who see Jamie’s videos and legitimately think the dishes are authentic. Great video as always!

[@ChefJamesMakinson]

thank you AI!

[@IzzardBlizzard1224]

@@ChefJamesMakinson JAMie OLIVEr oil aren't able to mention it since he can't even do it correctly let alone mentioning it responsibly...

[@TheCotzi]

Totally Agree with what you say its super stereotyped what people on youtube think a dish has to have from a specific country its like every dish from italy needs garlic or every german dish is with potato ansd Sauerkraut and the people who wanna learn about it are learning it wrong in the end

[@xarisstylianou6226]

To uncle nephew !!!!! You complain to much Everyone has there own taste so to Roger goodbye

[@Shirokane_Rei]

@@xarisstylianou6226 of course they are complain!, Jamie upload that video for educational purpose to anyone doesn't know how to make green curry yet Jamie misleading everyone with His "Green Curry", at least if he want to make his own version then don't claim it as that Green Curry is the proper green curry to make. are you really hates Asian people so much that you try support anyone who love messed up Asian food

[@okamiamaterasu1477]

As I was born in Thailand . This Thai green curry really make my ancestors cry .

[@Uldihaa]

I've seen that Uncle Roger video many times now, and I still say that even Jamie didn't like the end result. That expression on his face when he takes a bite screams "wtf did I just put in my mouth" quickly followed by that hand-to-mouth gesture of someone barely choking down their bite.

[@Troglodyte]

I honestly think it would be too bland to be disgusting, unless he has that genetic issue that makes cilantro taste soapy..

[@LMKgoddess]

@@Troglodyte It would be bland, but imagine the texture from all those mushrooms

[@Darkstormsun9865]

i'd laugh if it was from the chilli spice LMAO

[@MaryJoyTaneo]

Could be from the cilantro

[@stuff495]

@@Uldihaa you notice the cut at 20:05 after that first bite? I wonder what his actual reaction was?

[@truekampang6709]

It's okay if it is his own version, but the biggest problem is... he wrote the recipe of this dish to encourage people to learn from it, making it looks like an authentic recipe.

[@ameame32]

Which is why we all are feeling frustrated with it it ain't even authentic yet he say it like its authentic

[@notmyname3556]

It doesn't even have the basic character curry has to even be claimed as a curry recipe. It has just turned into another type of dish.

[@kennybushway7446]

Understandable but italians didn't invent pizza, German's did. Italians didnt have red pasta until south america was discovered. White pasta all theirs though.

[@SilvaDreams]

@@kennybushway7446 Pizza originally didn't even have tomatoes on it, it was a simple farmers food that they could fold up and stuff into their pockets to eat lunch out in the fields.

[@agentsus9681]

It would be great if celebrity chefs like Jaime would release two videos in tandem. One of them making the dish how it's meant to be made, and another where they substitute ingredients for preference or convenience.

[@winstonsgmx]

if you don't have galangal, don't subtitute them with ginger. The flavor and the taste is 100% different. Ginger is sweet and powerful. Galangal is fresh and earthy but generally tasteless. So if you miss out on Galangal, it's ok to just leave it.

[@betaich]

Ginger I wouldn't describe as sweet, are there more than one variety of ginger?

[@TheCotzi]

@@betaich It has a sweet note to it but suddle not verya in your faqce sweetness

[@Eidenhoek]

So what is fresh and earthy aside, then? Sesame, maybe?

[@Viewer13128]

@@Eidenhoek just bury the meat in soil before cooking.

[@phunk8607]

Ginger is NOT a substitute for galangal. sigh

[@fffffffishy]

What crazy people are sending you hate mail!? You're like the chillest, most Mr. Rogers-like of chefs I've seen on YT, you manage to dislike/criticize things in the most positive way where we still learn something too. Ugh. People.

[@ChefJamesMakinson]

thank you Dianna :)

[@linadecrava895]

These crazy people 😤

[@saldiven2009]

One of the weirdest things about the way the mushrooms were prepared is that it's one of the basics of cooking that they should have been cut to similar sizes to make sure they cook at an even rate. They way they were cut, some will be undercooked while others are overcooked. It's weird to me that someone with Oliver's experience as a chef would have them all cut in random, disparate sizes.

[@dpayO2]

He tears everything up like he's making a salad or something.

[@michel4rthur]

Jamie: "You can swap out the chicken for tofu." Everyone including Uncle Roger: *Tofu PTSD from the fried rice episode*

[@LaVitaNouva]

This particular Jamie's curry is what made a lot of Thais understand the pain of Hawaiian pizza on Italians.

[@jacobktan]

This 'Thai' curry is more like making a pizza with ham and pineapple and calling it Margherita, which is a gross misrepresentation. When you call it Hawaiian (Canadian actually) you know what's on it.

[@nonamenoname1133]

Non-withstanding, the pain of Hawaiians that Hawaiian pizza exists. Call it ham and pineapple, don't bring us into this mess.

[@10191927]

😌 I’m Italian and I love Hawaiian Pizza, I make mine with prosciutto, roasted red pepper, and fresh jalapeño pepper.

[@LaVitaNouva]

@@jacobktan You know what, that's fair.

[@johankaewberg9512]

I watched a KZbinr repeatedly exposing his poor Italian wife to Hawaii Pizza. She was *this* ‘’ close to leaving him forever. This is a similar situation.

[@insalubriousdithyramb1742]

I understand that its okay to cook like this at home but I do agree with uncle Roger that dont call it "Green curry". Rather call it something else, like something inspired by Thai Green curry. Great reaction though. 👍

[@TheCotzi]

Like a Wiener Schnitzel has to be Called Wiener Art when its not made with veal

[@bip5395]

Exactly. He should say that this is adapted to European taste preferences and availability of produce, etc.

[@Darkstormsun9865]

@@bip5395 even then he fucked up lmao, doesnt even look remotely similar. where the fuck is the curry sauce.

[@Jackthecandlestick]

I agree. Maybe we gotta do things like Champagne. if you dont make it in thailand you cant call it THAI green curry 🤣🤣🤣🤣

[@SpiffyHeart-vc8kb]

Oh Honey! I don’t know how you were SO kind and gentle about Jamie’s green curry!! I’m just a home cook, who discovered Thai food on a trip one time. I was living in Milwaukee, WI at the time, and there were NO Thai cook books, or cooking shows, and NO Thai restaurants in WI at that time! Plenty of authentic German restaurants…(I’m now 76, so go figure) I had a military friend who traveled a lot, and he brought me back a Thai cookbook! We fell in love with Thai food! I’d go to Asian market in Chicago to get proper ingredients! Good Thai is ADDICTIVE! Uncle Roger was even nicer than “I” felt like, while watching this though! Good lord! 😭

[@Weasley0_0]

Quick thing though as an Asian, while it’s alright to cook rice without a rice cooker (as long as you use the finger method), you CANNOT start with hot water, boiling or not. This will overcook the outside of the rice before it’s cooked in the centre, making it too sticky/mushy on the outside

[@mimo__.-]

Oh my mom insists in ne using boiling water whenever I make rice for her, makes it softer according to her and I never tasted the difference I just kept doing it like that lol

[@Somm_RJ]

@@mimo__.- I don't understand. She insist on not using or using boiling water? The typo thrown me off.

[@agiammarco94]

Got my home a heap black and decker rice cooker that works great. It’s a great buy if you eat rice often. Also an instapot can be used to cook rice as well pretty well

[@Darkstormsun9865]

@@mimo__.- you do that if you want to make it more congee like or rice porridge which is great for the elderly.

[@idamariamabdulrahim8305]

I think the problem is there are so many Asian countries and all of them have their own type of rice with unique cooking criteria. Chines rice, Indian rice, South East Asian rice, Japanese rice 😅

[@kellyactormosgoog]

I love how you keep giving this detailed and articulate explanation for why Jamie might be doing something, then turn the video on only to have Roger explain it in crude and comedic ways.

[@ChefJamesMakinson]

Glad you enjoyed it!!

[@vishishify]

The thing about Jaime that annoys me is that he is a trained chef and has expertise in Italian cuisine. As someone with that sort of knowledge shouldn't you know that messin about with the ingredients/cooking process too much wont yield a good result?

[@ChefJamesMakinson]

you should be again everyone's taste is different, and chefs that smoke a lot tend to add a lot more salt as smoking changes your taste.

[@rohzpopper4922]

Asian way of cooling , you should not mess or substitute with different ingredients or methods. For example ,making a paste of mixed ingredients, it's better to pound with a motar then using a grinder. Taste is not the same ! It's better to use real chillies than dried up machine grind ones. Lots of taste is ruin ! It's better to use earthen pot than metal and firewoods are better compare to gas as taste will be different too !

[@LoudKuyuki]

Authentic Spanish Tortilla de patatas for 4 Jamie style: - 200g of mangetout - 400g of mediterranean mushrooms - 500g of spanish chorizo - 100g of Beef Chili - 50g of Sweet Corn - 1 Egg - 1 Tablespoon of Chimichurri And a Food Processor.

[@Randoman]

Dont forget 2 pints of olive oil, and chili jam

[@flowertrue]

What even is mangetout? I have literally never heard of it!

[@diarmuidkuhle8181]

​@@flowertrue It is a type of pea which is bred to be eaten whole (the French name literally translates as 'eat all'). The kernels remain small and underdeveloped inside the flat soft pod which doesn't have the tough outer skin of a regular pea pod. They cook quickly, so are a good ingredient for stir fries, and are sweet and tender. Sugar snap peas are similar in that you also eat these whole, the difference being they are not flat, are crunchier and can be used raw in salads, while mangetouts really aren't nice if you don't cook them. They make a lovely vegetable side, especially when you soften some finely diced onion in butter while the mangetouts are cooking and then mix that through when they're done, and add a little parsley. Try them! PS most mangetouts and sugar snaps don't have that tough 'string' on the underside of the pod which needs to be removed, but some do, so check before preparing either.

[@zoekrishel6677]

HOW could anyone send YOU hate mail??? You are so kind, even when correcting something, you politely say why it might be wrong and also explain why it might be done that way. Not to mention so cute and sweet!

[@ChefJamesMakinson]

thank you!

[@Schnapsbrennor]

James telling Jamie to use a pre made paste instead of what he's doing is my favourite end to 2022 xD

[@ChefJamesMakinson]

😂

[@crowdemon_archives]

Well, I mean, if you're going to be this half-ass, may as well right

[@luciep.4949]

Somebody might have already put this in the comments but as far as authentic ingredients go - it has become super easy in UK (where Jamie is based) to get hold of Thai ingredients, and a lot of the times they are freshly imported from Thailand. Galangal, thai basil, thai aubergine, kaffir lime leaf, thai coriander root, pandan leaf, shrimp paste, authentic sauces - all and a lot more is available at local markets or online. Fresh lemongrass can be even bought at major retailers like JS these days. Very easily available, there's even a place called thai supermarket that supplies all these to restaurants and has an online shop anyone can buy from. So I'm sorry Jamie but there was absolutely no excuse to not use authentic ingredients. Especially with your huge team. Instead we have this abomination that I cannon even bring myself to call green curry. So sad.

[@sambond1063]

I agree. Especially as a " pro chef". Honestly in today's age of internet I think the "if u can't find the ingredient in a store" is a sad excuse. Just plan ahead a bit and order the right stuff if u wanna make a new dish.

[@davidknowles2491]

@@sambond1063 Same. There's a huge oriental store near me called Wing Yip, and what they don't sell isn't worth buying.

[@damusagi]

It’s interesting how you’re able to point out and say nearly all the exact words Uncle Roger say each time you pause before he even said them. Great minds think alike

[@charlesjay8818]

haha don't you think he watched the Uncle Roger's video b4???? lol

[@Cris00900340]

its definitely more likely he just knows whats coming up because he watched the video. he mentioned shrimp paste and white peppercorn right before uncle roger brought up the exact same thing in that order

[@Darkstormsun9865]

@@Cris00900340 i doubt that, an experienced chef like him who respects culture would be able to know or figure out key ingredients in popular dishes. im sure he has eaten green curry before and has probably seen what goes into it.

[@danhitchcock727]

Love how you both noticed exactly the same things. Uncle Roger might be a bit of fun but he seems to know his food, as do you!

[@charlesjay8818]

he knew the same things as Uncle Roger because he watch Rogers video b4 lol

[@neppy0021]

@@charlesjay8818 or maybe because he is a professional chef

[@yotjha]

Watched uncle roger for the humor and Chef James for the knowledge 👌🏻

[@ChefJamesMakinson]

I will have to review Jamie with some other recipes! like paella, risotto etc.

[@yotjha]

@@ChefJamesMakinson looking forward to it!!

[@waywardmind]

I mean, watch both for knowledge.

[@INeedANewHandle]

to be fair, nigel is on point with the comments

[@10191927]

When I see an actual professional chef point out all the things wrong with Jamie Oliver, I know who’s not a professional chef.

[@karavidov]

I was surprised to hear Chef James gets a lot of hate mail - the content on this channel is so well-reasoned and wholesome!

[@ChefJamesMakinson]

Thank you!

[@kamerabsu]

I was surprised also, to hear that. He is fantastic, speaks well and if/when criticizing something, he is not mean. He just gives his point of view if he sees something not quite right.

[@kaelakeluskar]

I know! Same here, that made me so sad

[@emmasurf8768]

I haven't seen any thank goodness. I like all his videos but especially love the (sometimes dry) comments on the Uncle R and Jamie videos.

[@BushraKhader]

The contrast between James and uncle Roger is hilarious. I'm really starting to look forward to these videos. Good job, Chef! ❤️

[@ChefJamesMakinson]

Glad you like them!

[@evilmandrake]

Remember the time Jamie Oliver tried to make a show where he "fixed" American school lunches, but it went so poorly he quit on about the second episode? Pepperridge Farms remembers. Gotta be rough to be rejected in favor of American school lunches. Maybe if he tried some more traditional techniques instead of... whatever his method is it would go better.

[@janefrost1856]

I am so sorry to hear that you get hate mail sent to you, that's just awful. I find your videos really interesting and helpful because I want to know the reason why we do certain things when cooking. So, thank you for your content and I look forward to seeing further videos

[@ChefJamesMakinson]

Thank you very much Jane!

[@rohzpopper4922]

There are too many weirdos out there. The world have changed.

[@AruneeAmm]

Actually u can also use light coconut milk but with the mix of heavy coconut milk to balance the thickness of ur curry (we use this trick in many thai recipes). And if u don't have galangal, I suggest u can skip it since ginger will give u a totally different flavor( and of course a different effect of herbs since u don't wanna eat too much ginger it will upset ur stomach and got u a mouth Irritation).

[@MissCaraMint]

Ok but what if you do have dried galangal but not fresh. Can you use that?

[@Somm_RJ]

I'm curious about what is the point of using light coconut?

[@rachelk4805]

​@@Somm_RJ I am not an expert but when I use the thick coconut milk it has a layer of solid fat. It is very thick. The light coconut milk doesn't have that, it is more liquid, so you could make a thinner sauce without sacrificing flavor.

[@rachelk4805]

Was so happy to find galangal in my local store but can't find any kaffir lime leaves. ☹️

[@andymitts251]

I've been catching up on a lot of these, and I love this dynamic: Uncle Roger provides the humor and points out the problems, and then you provide the information that allows people to fix those issues.

[@annak8755]

I now know how Oliver names his recipes; it's green because he put green veg and it is Thai because at least 1 ingredient is from there. Looking forward to his future videos like authentic Canadian eggs Benedict feat. Canadian bacon or French butter chicken with French butter (I know he had a butter chicken video but it didn't have butter in it)

[@natalliesinanan3316]

I used to watch British food network, and all of it is more about eating healthy/clean. I think they failed to realize that "healthy" can be found in many international dishes without the use of western ingredients. I think from watching a lot of Jamie Oliver's programs he thinks things like shrimp paste is considered "dirty" food. He excludes lots of ingredients that are authentic to dishes especially if it "looks" messy or dirty. Now, I don't look at his work at all, instead I go to people of that culture to learn their way.

[@daianspahava8279]

You read my mind he clearly tries to make things healthy but makes it look disgusting, he keeps trying to substitute for all these vegan alternatives but why keep trying when the classic has never gone out of style

[@darkdude1996ify]

Someone gave me a jar of green curry paste once, so I thought to look up some recipes. It's so difficult to find something decent. Almost every recipe I found just screamed "It's green, so I can put it in green curry, right?" Eventually I just ended up assuming that as long as I got the basil, the chilies, the coconut milk, the chicken, the rice and the paste, it'd be sufficient. I feel like what I ended up making, scuffed as it was, was still more authentic than what Jamie made here

[@Splackavellie85]

I love how this guy manages to speak perfect English, yet still sound Spanish in the way he ends his sentences.

[@zegzeguso6179]

I showed this video to my wife, she is Thai, oldest of 10 Kids, she learned cooking from her mother and her father, and worked as a cook in a restaurant. The video was funny to watch but the amount of disbelieve in her face was far more entertaining. She always make her own currys, and i know at least 3 different green currys from her, depending of the food she is cooking, Green curry fpr Tom Yam Gung is very differen than that for chicken style or fryed fish. Sorry for my bad english it is not my native language.

[@ChefJamesMakinson]

I understand you thank you for the comment!

[@juliamacauley7062]

Don’t apologise - your English is streets ahead of many English speakers!

[@jeffs.4313]

Chef I appreciate your knowledge and calm demeanor, but I know Jamie Oliver's Thai green curry recipe or take has to make a talented chef like yourself cringe! You keep your composure very well. Jamie Oliver has no business calling this dish Thai green curry. It is not even close! Keep up the great work chef! 👍

[@ChefJamesMakinson]

Thank you very much Jeff! you would be surprised as to what I have seen others make in person, and this by far is not the worst that i have seen. but the true test would be tasting and this is something that we can't do.

[@Ulvetann]

I'd call this a chicken and rice with champignon-dish. -And I would not have added peas to this.

[@bryanchan8888]

@@ChefJamesMakinson Why don't you recreate his recipe the way he did it and give it a taste test? Would love to see your opinion 🤣

[@nyuuh]

@@bryanchan8888 that's a.. nice and entertaining idea, actually, although added work and may stray from the objective of the content creator though.. maybe that's a reason he's not doing it.. yet :))

[@jimai808]

@@ChefJamesMakinson well it looked like Jamie gagged after he tasted it so im not convinced it tastes good lol. Probably tastes like mushroom sweat.

[@pokebros6416]

I actually didn’t know Basmatti rice did not needed to be washed, Thanks for that, but overall Jamie’s Stance on food, he just wants to make it “Healthy” which is not a bad thing, but he’s just destroying so many Authentic dishes just to do that, and there have been KZbinrs who have recreated his dishes and so far, all of them have said it tasted… Bad to be blunt

[@ChefJamesMakinson]

It can depend as I have had a few different brands that needed it. I remember Jamie campaigning for that and that is a good thing as the diet in the UK is not the best nor in the US, But since he is so famous he will receive criticism one way or another.

[@davideanil]

Don't know if it's wrong or right... But we basically wash any kind of rice 2 or 3 times... Might stem from our previous practices when we got rice directly from the field and hence may need some cleaning.. But we do wash basmati rice also

[@testing1-2three]

I think Jamie Oliver hates food. He doesn’t seem to enjoy the flavor. He’s just a showman really.

[@lbreithart]

Oh man! I wouldn’t have that..

[@KimKim-001]

I love how you also educated us properly, and not just react to it. Also Your explanation is easy to understanding for Asian like me. My English isn't that good.

[@ChefJamesMakinson]

thank you!

[@thevenusofthehardsell]

I personally make an anchovie paste to replace shrimp paste whenever I make Thai food. Learned this while living in Laem Chabang while running a restaurant boat. The flavor profiles are quite similar, definitely adds a good amount of umami.

[@kaizerkoala]

Actually, "Kapi (I assume that you know the Thai name of shrimp paste)" can be a fish paste too. Usually it made from small fish so I guess anchovy is a good choice.

[@thevenusofthehardsell]

@@kaizerkoala Yeah! Just keeping things simple for the westerners ;)

[@myjewelry4u]

Love that, good to know! I have both but one is bound to run out before the other. Thanks for the information.

[@MrPozaidon]

@@thevenusofthehardsell appreciate that, we are a simple people :D Will try to make an anchovy paste when I've become a bit more confident the curry(s) :D

[@asiran4571]

You are so polite! You made no comment what so ever on uncle roger's innuendo and the roasting jokes. I am very impressed.

[@SuperVolsung]

I wonder if Jamie always visibly winces when he tastes good food lol

[@nazliuz]

in our dish, nasi gurih or nasi lemak.we use galangal and ginger .both has their own role.and nothing can subtitute it

[@benf6822]

It won't be exactly the same, but needs must when the Devil drives

[@mmj1342]

"He has no pestle and mortar, but somehow he crush all my hope and dream!". best line of the video!

[@ChefJamesMakinson]

😂

[@dewancoffman7912]

I am not a chef, I do love to cook though! But these videos with Uncle Roger are killing me! I haven't laughed this much in a very long time! Thank you! I needed these in my life! I am enjoying your other videos as well Chef! Liked & subscribed!

[@ChefJamesMakinson]

Thank you so much!

[@JennasWorld810]

First time I had Thai Green Curry, it came in a jar/bottle made by Thai Kitchen. She was spicy, I just added a bit of water to dilute the sauce, paired it with some Jasmine rice since Basmati was a bit costly. Jasmine rice is what we eat in the Philippines also so I am familar with process of cooking it. You just adjust the taste to what you prefer to any dish you make. As long as you and your family would get to enjoy it together. Makes a quick meal getting a pre-made sauce, if you have extra chicken/shrimp laying around anyways. Good food + good movie = chillaxing after a hard days work.😊

[@yuukihinamori2310]

Yep. Its common here to get fresh coconut milk. Like you said, they will grind up the meat of the coconut. What they normally do next is gather them in a net bag and basically use this weird machine (I dunno the name. It kinda looks like a hydraulic press) to literally squeeze the milk out of the meat and that is your coconut milk. We use it all the time in our dishes

[@ChefJamesMakinson]

i would love to get fresh coconut milk!

[@JayKughan]

The authentic coconut milk/cream doesn't involve adding stabilisers to it. But hey, I guess that's what you get if you can't buy coconuts to make your own milk/cream. Maybe canned coconut milk/cream exists here in Malaysian super/hyper markets, but I'm not familiar with it because we typically just go to the neighbourhood mini-market (our equivalent of an American mom n' pop's) & get them to scrape coconuts fou us. You end up with fresh desiccated coconut, which we then go home & mix with water to create the coconut milk/cream required for the dish. What do you do with the left over desiccated coconut after squeezing the milk out of it? You "could" throw it, But I always dry roast it in a wok (a pan works just fine) till it browns. Then stir that into your finished dish, while it's resting in whatever vessel you cooked the dish in. This is what you need to make an authentic rendang. But forget about rendang, just do this with any dish where you took the trouble to squeeze out your own coconut milk/cream using desiccated coconuts. It'll add a brilliant toasted aroma & texture to the dish. It's flippin' coconuts, you can't go wrong with it :D

[@wulfgarpl]

Jamie is kind of person that would make Pierogi with Ravioli dough and still call it Polish dish

[@SighNaps]

Great video James. You touched on every point that my mind was screaming at me as Jamie cooked. I cooked in a restaurant in NYC for 12 years and had the privilege of working with a chef who was trained in Vietnam and was an expert in South East Asian cuisine. He completely changed my curry game forever. The only thing I would add is that when you were talking about light coconut milk being watery, it also makes it far more difficult to emulsify the paste and can affect the texture and presentation of the dish.

[@ChefJamesMakinson]

Thank you! It does help working with people that know the cuisine.

[@SighNaps]

@@ChefJamesMakinson I love seeing someone of the younger generation advocating for traditional technique and recipes. With the trends of fusion cuisine and people using online platforms to present "their own take" on things, It makes me happy to know that the classical traditions are not being lost.

[@animelover123]

Videos like these make me feel better about myself. I love Asian cooking but I struggle with it; the techniques and flavor pallates are tricky for me. But my green curry is much better than the one this "professional" chef made :D

[@ChefJamesMakinson]

haha :)

[@timtillack]

Well done for suggesting Mae Ploy. It's such a great alternative to knocking out the paste by hand. Love making my own paste but can't go past the Mae Ploy. Big ups sir!

[@Adscam]

@Tim Tillack You could try the Blue Elephant brand which is my favourite for Thai green curry paste. They are popular in Europe so I hope you can try some out. They also have fish sauce which is another of my favourites, not too fishy and nice smell for me.

[@bingsterc7621]

With all due respect, Chef Makinson...If Jamie learned how to properly and correctly cook International Cuisines, he wouldn't be receiving a ton of hate messages. He's suppose to be a Professional Chef. At least he could have learned and researched how to cook International Cuisines. Hell, at least Chef Ramsey actually has the respect of International Cuisines, by him taking the time to learn how to cook them properly and correctly. Also, as for your Rice Cooker comment, there are rice cookers that you can always purchase, where they don't take up so much space in your kitchen, and are fairly small in size.

[@TheYoupi1997]

I really love your videos, man! So sad to hear you get hate mail. You have my absolute favorite cooking channel on KZbin! Love from Norway!

[@ChefJamesMakinson]

Thank you very much! yeah I would rather hear it in person as its pretty easy to attack someone online without any repercussions

[@Vyselink]

9:54 anyone else notice that even though we all know you shouldn't use metal utensils on the non-stick pan, that the label itself clearly shows a metal slotted turner being used?

[@ChefJamesMakinson]

yes it's marketing

[@catherinelw9365]

I use Mae Ploi curry pastes as I’m too lazy to find all the ingredients and make a paste. I think their curry pastes are excellent. I was gratified to hear you recommend them!

[@ChefJamesMakinson]

its also good when you cant get the ingredients!

[@erikgoossens1]

@@ChefJamesMakinson small note, you don’t pronounce it as “mai” Ploy, but like “meh” Ploy. “Meh” means mother.

[@Squirrellium]

Btw..we do rinse Basmati rice...3 to 5 times..til water is clear.

[@jVEohnponpon]

KZbin recommended one of your video and now I'm watching all of them hahahaha

[@ChefJamesMakinson]

😂 im glad to hear that!

[@_marriedtoMichaelKaiser]

Same! 😂

[@gustavomayor8595]

10:56 I love how he sound like a polite "listen here, you little shit..."

[@ChefJamesMakinson]

🤣

[@bend.6091]

A Thai who interested in cooking stumbled upon you vid. If you ask me what's the most important about Thai curry (any type and any style from red/green to lesser known outside TH like runjuan/rawaeng/gang kua etc.), it's the paste. Mr. Oliver did nothing right (actually not just the red and green curry but all of his "Thai" dishes including Tom Yam I saw years ago in his TV program) Add here that I'm not a chef, but IMO cooking is an art and like all arts you have to know what, where, when, how, and why to put an ingredient/notes/colors in a dish/painting/song. Not just randomly throw anything Asian (or green/red/exotic, etc.) in a pot and call it's an Asian dish or even fusion cuisine. If it's that easy all culinary schools in the world is a waste of time. Mr. Oliver (and many western chefs I've seen) don't understand about the concept of the dishes they cook. You don't have to be local to do an Asian dish, but you have to know the reason of 4W and 1H I said above of each ingredients/step. Take this green curry for a sample: Decades ago some Thai abroad put sugar pea in green curry, but that's because they cannot find turkey berry, the authentic ingredient of the dish, abroad. And when they do that they use only the seed of sugar pea to "mock" the turkey berry. However I've seen lots of chefs who put the whole sugar pea in. They might saw some Thai abroad do that but to put a whole sugar pea in means they don't understand any concept/reason of this substituted ingredients at all. Sadly some do believe these chefs do the right thing.

[@chanaphasawatdee4101]

Nice comments as always chef! Jamie has really widen my horizons by putting all the ingredients I had never thought would be in Thai green curry. You’re the reason why I rewatched him making this “alternative Jamie’s green curry” again. XD

[@ChefJamesMakinson]

haha thank you Chanapha! yeah I really need to do the first video of Jaime with the fried rice!

[@joeandcoffee]

You should do a collab with Uncle Roger and cook green curry together with him

[@ChefJamesMakinson]

I would love too! :)

[@Hybris51129]

I think just adding the disclaimer "This my version..." and "this is where we break from traditional (insert dish)" would go a long way to disarming the hate towards Jamie. But he doesn't and in things like his Ramen or his attempt at Indian Butter Chicken are so off course that it becomes clear that he is either not in charge of what is being made for production or he is not taking the time to research what the subject matter is. If anything the later point is simply unprofessional behavior and unbecoming of a professional chef especially one with the media presence of Jamie.

[@real-zenithas]

I have to admit, I'm wondering if Mr. Oliver is going to credit Mr. Dunning and Mr. Kruger with helping him cook.

[@MicheleMakinson]

Delightful video, I love all of your videos, but these reaction videos are great.❤️

[@Chris_8270]

How did Jamie Oliver manage to make a living as a "chef"

[@porkchopsammies79]

he's made a living as a tv host....and that's about it. he was a pastry chef at an italian joint and then sous chef at another place where bbc noticed him when doing an unscripted documentary about the restaurant he was at. right place right time. as a restauranteur, he's had a plethora of fails/closings (allegedly ~200 million usd in debts as of 2018) but for some reason is still able to open new locations....in the same markets....that he's already failed in. someone needs to stop this man. he's basically running a ponzi scheme with investors.

[@lroke2947]

He is probably really good when he doesn't do his takes on foods he appears to be unfamiliar with.

[@betaich]

@@porkchopsammies79 he made more money with his book sales than he is supposedly in debt with his restaurants. Not to mention the money he made with tv

[@diarmuidkuhle8181]

​@@lroke2947yes to be fair when he started out he had a lot of really good recipes. The guy knows how to cook. He probably taught a lot of timid students to cook, focusing on straight-forward and quick to make tasty dishes. I have some of those early recipes and still make them, so he doesn't deserve ALL of the stick he gets. The problem is when he tries his hand at things like this without familiarising himself either with the proper techniques and ingredients, and insisting on using that 'just throw it all together' approach with EVERYTHING.

[@gathamore]

As an Indian this is how I cook my basmati rice for years now.. learnt from my mom. This is not for making ur biryani or pulao.. btw, where u drain the water. For one cup(250ml).. wash ur rice 2,3 times. Thn soak ur rice for 40 mins( atleast) esp if ur basmati is aged. The older the rice the better the final product btw. Thn for one cup rice u need two cups of water. To begin let the water with rice come to a boil, add 1 tsp of salt. Thn lower ur stove to lowest it will go( only for gas stove, no idea abt cooking time for induction) cover the pot with a lid and let it cook for 14mins. Done! Works every time.. imp thing is to cook the rice is a pot and not in a pan! Hope this helps. 🙏

[@ashtriana1]

If you want to cook Asian food search Che nom for Malaysian Malay, Thai, Chinese or Indian... Marion Kitchen - her specialty is Thai and Chinese... Pailin's Kitchen - Thai... Sherson Lian - Malaysian .. Azlita Masam Manis - Malaysian and Sugu Pavithra - Malaysian Indian But a few of this channel is done in Malay and there is no caption, but you can always ask in the comment section for explanation in English and there will be someone who would kindly answer.

[@theblueskyandrainbow]

i have watched rogers video on this and yours is awesome as well. i love how you suggested the alternative for the ingredients if one does not have the exact ingredients for this recipe 👍 edit: as an asian, rice cooker can do a plenty variety of other recipes(?) as well apart from just cooking the rice. so i can say its worths one's money. tho my family changed to pressure cooker to cook the rice since last decade and ofc makes any cooking easier for us

[@ChefJamesMakinson]

Awesome! Thank you! In Europe people don't tend eat as much rice. so a rice cooker may not be as important, if someone eat rice once a week or even less. I still need to get one as i eat rice all the time!

[@Caninetrovert791]

You are so calm and composed...fan from India ❣️

[@ChefJamesMakinson]

thank you!

[@klvn2266]

2:50 but you can use rice cooker for several things tho... soup, cake, you could use it as a steamer... and there are smaller ones too that don't take a lot of space

[@hanabanana3365]

I would only use food processor when I am super lazy but I am always dissatisfied with the result. Pestle and mortar is heaven sent.

[@wamblipaytah1600]

I actually keep a kafir lime tree as a houseplant in the winter because I could not find that at the grocery store and citrus trees wont survive the winter in northern Ohio. I don't just use it in Thai dishes. A chiffonade of the older leaves on pork or chicken is amazing! *the leaves are in two parts. I cut off the bottom part and use them like bay leaf. The long part I roll into a tube and cut into thin strips then turn them 90° and cut the strips into tiny squares.

[@g-iltuballa5866]

Imagine if Jamie didn't add context to what he's cooking, nobody would ever guess what it is

[@letsplaygames9806]

Also king coconut(15:25) and coconut(15:31) are deferent. And king coconut water is delicious but some people drink coconut water(not the coconut milk) to but not my favourite. You can try both if you wanted to and you can eat the king coconut meat, also you can eat coconut meat raw I don't not recommend it in larger quantities because you can get a stomach problem.

[@donfinch862]

Yeh, I agree with all you said (you are a chef after all). You even beat uncle Rog to a lot of comments. That was a sad curry. I use the bought paste, but would like to make my own sometime. Certainly got some hints here! Thanks for the post James

[@ChefJamesMakinson]

thank you Don!

[@flyingteeshirts]

2:53 that's kind of the big difference isn't it? Someone who's primary cuisine is Asian of some sort will likely be eating rice almost every day, perhaps multiple times a day. So having a dedicated machine for rice, the way I have a toaster (I could make toast in the oven) and a kettle for tea (I could boil water on the stove) makes sense and saves a lot of time. I think that's the main argument for a rice cooker cuz you can make good rice on the stove, it's just more involved like making toast in the oven would be

[@ChefJamesMakinson]

yes very true, we don't eat rice as much in the west at least not every day, and for many having another machine just for one thing, is not practical.

[@tom3829]

Great video chef! I'm really liking your reaction videos!! not saying your recipe videos are bad, on the contrary, they are excellent! but these are very entertaining and you still teach us so much keep it up!

[@ChefJamesMakinson]

I appreciate that!

[@briandudgeon]

You’re videos are the best with the explanations. Thank you. Huge thumbs up and please keep making

[@ChefJamesMakinson]

Thanks, will do!

[@GreatGreebo]

Good afternoon Chef James! Hello from the PNW. Thank you for another great video with the perfect blend of humour and teaching 🤘

[@ChefJamesMakinson]

You are very welcome!

[@alundavies1016]

My wife went through a phase of cooking in a JO style. Everything was full of random vegetables. When I cooked she would stroll past and say “can we have some mushrooms?”, “what about some courgettes?”… my answer “No”.

[@ChefJamesMakinson]

🤣🤣🤣🤣🤣

[@ernestrost4069]

Wow, I can't even imagine someone giving you a hard time in the comments. You are a pleasure to watch. Your info is generally spot on from what I can tell. I genuinely think that a person who has the audacity to come at you is just trolling. Great vid. and thanks 😊

[@ChefJamesMakinson]

Thank you so much! 😊

[@sekkachigaming]

This is the first time I'm on your channel, first one of your videos I watched and I have to say I really liked the way you comment, very respectful and informative, not laughing at other people. I really enjoyed this and will check other videos for sure!

[@ChefJamesMakinson]

Thank you so much!

[@sabihoque94]

this is your second video i am watching and decided to subscribe right away. not only uncle roger is amazing, your explanation is amazing too... thanks ❤️❤️❤️

[@ChefJamesMakinson]

Thank you so Sabrina! I have many more videos, not just reaction videos. Haha let me know if you have any questions!

[@sabihoque94]

Yes, i am binge watching your videos. I am in Germany now, when i visit barcelona in future i will definitely love to meet you. ☺️☺️

[@linketinie]

What i like on watching these vids besides the uncle Roger roast is also that every chef and or random person explain things different on the same dish ..... like to learn things and many oppions to work with

[@mizukageezay2243]

You should make a jamie oliver review playlist, your informative commentary style is interesting and captivating

[@ChefJamesMakinson]

Not a bad idea!

[@Chejo3]

I'm totally enjoying watching your videos. I like the extra commentary and tips you give. Thanks!

[@ChefJamesMakinson]

Glad to hear it!

[@riri_riya9581]

Thank you Chef to point ou that Jamie have ability to access to the correct ingredient, yet he only correct thing he put is lemonglass and basil. As Uncle Roger said, Its painful.

[@starofdavid4378]

Love your smile James and so professional in your commentary ❤. Thank You

[@ChefJamesMakinson]

Thank you kindly!

[@tylerjames962]

It is more of a western culture thing, but when I make curry(not like this) I make extra paste for curry and then for the extra I marinate my chicken in mixed with some yogurt. I will do a quick grill on the Chicken after it’s marinated overnight and then finish it in the curry itself.

[@sugarandscenes1931]

This may sound odd but the way you end your statements with "yeah?" in your videos makes me feel involved in the conversation, it's a cozy feeling so thank you! :)

[@ChefJamesMakinson]

Im glad to hear that! :)

[@celestef9727]

Chef Makinson, I must say you are the kindest person on KZbin. Your suggestion for a green curry paste (thank you btw) and how gently you accessed and reviewed Mr. Oliver's umm version was not only admirable but inspiring. Thank you. I cannot say I'm always as kind about food but I'm now inspired to try.

[@ChefJamesMakinson]

You are very welcome and thank you!

[@shadowstorm9363]

16:58 did i see that right it? It said "vegetarian fish sauce" on the right side the rice looked wet in the end because he used basmati rice not jasmine rice and basmati rice requires a little lower water (to cook) than the normal 1 cup rice to 2 cup water ratio (which he used)

[@ChefJamesMakinson]

Good eye! I just looked it up, it may be soy! Even though it smells, I cant live without fish sauce!

[@badgebadge8946]

basmati rice and even jasmine you wash to remove the talcum powder. The USA is one of the few places in the world this is an illegal additive. Here in Australia, most of Asia, and I dont know where else, talc is used for polishing rice. It is the superior polishing agent, and makes better looking rice. It is even likely to be in some US rice, depending on how good the policing is. Its actually shocking how little this is known in the world. This is why I always wash my rice (Australia) even though you are "washing away the vitamins."

[@bobd2659]

I usually de-seed one or two chilis/hot peppers every time I use them. Dry them and then either plant them for the next year(make my own hot sauces), or make chili flake or oil. Same with tomatoes. Had a beautiful looking heirloom tomato 2 years ago and have gotten 40lbs and 60lbs off them (in 8 and 10 plants/yr). They're already blooming again this year after

[@ChefJamesMakinson]

I've been doing that myself, as I have had to gown some specialty peppers. living in the city make you miss the country, plants are not as easy in pots! haha

[@bobd2659]

@@ChefJamesMakinson Nice! I don't have anything real specialty except a heirloom variety of of "New Mexico 6 chili". Funny enough, right now, my potted ones are doing better than the ones in the ground! The pots are great since I can bring them in and keep them growing once fall/winter hits! "Actual" fresh at Christmas is amazing!

[@Eidenhoek]

Okay okay okay okay okay okay but what if chili _jam_

[@robroy1174]

I'm lost. For a second I thought that Uncle Roger was gonna respond to what you said. 😂😅😊

[@KrazeeKeithKash]

I think your videos are fantastic… I just discovered your channel and I’m watching all your old videos now… People are so hateful these days…don’t take it personal… my first wife was a Chef. I wish I would’ve paid more attention to her… I took her for granted but I’m sure pay attention to your videos... I’m learning a lot… Great tips …✌️😎🎸

[@ChefJamesMakinson]

Thank you so much!

[@johnzaun1144]

And i do love the inoki mushrooms. I make a shrimp and inoki quick stir fry with a lemon zest as a fast and easy side dish all the time. Sometimes ill even make a lot of it so i can eat more of it as a snack later or take it to work for lunch the next day. You dont even have to reheat it, its just as good cold as long as you cooked it right where the inoki isnt mush. Ive even skipped the lemon a couple times and sauteed in sme fresh spinach then splashed in some tomato juice from the fridge for a unique and sweeter taste.

[@ChefJamesMakinson]

I love Inoki mushrooms too!

[@pringlebatch]

Sounds gorgeous! If you'd be kind enough to drop the recipe, I'll like you a lot xx

[@abhijeetpandey4907]

First butter chicken without butter Now green curry which is not green What's next burger without the bun 😂

[@kaybrown4010]

Chef, your take on JO’s cooking is very, VERY charitable!