Pro Chef Reacts to Uncle Roger Reacts to the WORST Fried Rice

[@michaelfrock2473]

I think she definitely improved a lot. She went from health hazard abomination to just a terrible dish.

[@ChefBrianTsao]

😂😂😂

[@youraveragedumbass2]

It's still a health hazard

[@uhm175]

She definitely did not improve lot lol

[@D3fault451]

That kinda rice can still probably kill you

[@SWTobito0702]

​@Uhm I'd say a dish that's just generally disgusting is a vast improvement over a dish that could literally kill a man.

[@magdolyn]

I really like how you give her props for trying again, listening to comments, and trying to improve. She could have easily said, "I suck, my cooking sucks, I'm never doing this again!" But she didn't. She tried again, and she very obviously took the advice that was given to her! She cooked the rice this time! Maybe next time she'll get a rice cooker and add some soy sauce or something! I would love to see her try again, despite the pain of her failures, because she's TRYING.

[@ChefBrianTsao]

1000%

[@lokei1326]

I'm 18 in....she doesn't add any soy sauce? Ugh...

[@KngJester]

she should of stopped long ago. some people shouldnt try

[@magdolyn]

@@KngJester That's just being mean. She's trying, and her only source of advice seems to be KZbin comments. She looks like she's doing her best for something she really likes to do. Effort really does mean a lot, even if you can't see it.

[@blackandwhitecats4243]

@@magdolyn Well I got a "Source:Just trust me bro" that Kay got a disease in 2020 and the internet don't want her to try again ever.They don't care if she's trying they rather be so "mean" to the point of stopping her cook asian food,and you know how they did it?They hack her old channel that Tsao is watching a message of "Get out we don't want you cooking other culture's food." She has a new channel so I heard but uh...I'm sure her happiness is plummeted before her diesease came.

[@CellularShenenigans]

Biology student here - the green comes from the pigment Chlorophyll, the chloroplast is an organelle (a mini organ within each cell of a plant) that is involved in creating the food (sugar) for the plant. Simply put, the chlorophyll is what makes the chloroplast green. And essentially when you cook green vegetables, you’re destroying the little pockets of gas trapped inside the cells which concentrates the amount of green your eyes can see. Though if you go past a certain point the greens will start dulling out and turning yellowish or even brown. This is because you’ve essentially destroyed the pigment from the chlorophyll within the plant cell by stripping magnesium ions from its original chemical structure and since it’s in an aqueous solution (i.e water), it has been replaced by hydrogen ions.

[@eypandabear7483]

This is also why green absinthe has a traditionally very high alcohol content of around 70% by volume. It stabilises the chlorophyll. If you see intense green in a lower-proof absinthe, it is artificially coloured.

[@andrei2ice1]

The 1st time i heard chloroplast i went straight to the comments 😀

[@Maerchenlaenderin]

thanks for the info! I knew it happened, but not why. Not that I thought about it or asked myself for the reason, mind you, but it's nice to know XD

[@HOPEfullBoi01]

Why did I read chlorophyll as Chernophyll

[@AceOBlade]

you can solve this issue by adding Bicarb to the water when boiling vegetables for a long time :D

[@TubeSurfer898]

I don't care if the rice was too wet, this is BY FAR a MASSIVE improvement over last time! If the rice is wet you can still eat it, it's just not ideal. You can't even chew raw rice. This is a "win" for Kay. Maybe third time will be the charm.

[@erinlikesacornishpasty4703]

I used to think Kay was as bad as Cooking with Jack but I think she actually cares about not giving herself food poisoning, which is a significant improvement! One day, she'll get it.

[@phoebe5]

@@erinlikesacornishpasty4703 yeah she trys to avoid it by giving it to her son instead

[@FlatBroke612]

@@erinlikesacornishpasty4703 she wished ground beef in soap and water at least once!

[@ShinjiKotsu]

@@erinlikesacornishpasty4703right? Shes so good at avoiding poisoned food by giving it to her son 😊😊

[@pixlv6384]

It's not massive. It's like an inch. There is no seasoning, the ham and chicken didn't look cooked to me, there is no garlic, and no soy sauce. Improvement yes, but not by much

[@yabe2629]

Brian tsao: I have no fear *Kay's cooking* Brian tsao: I have one fear

[@heraldyaxelevi8132]

Whenever Kay's cooking rice it's like crime against humanity, but damn, bless that woman for trying again. She's resilient, I'll give you that.

[@DG-mk7kd]

She's trying new things. I wonder how she is with familiar fair: toad in the hole, bubble & squeak, a proper fry up?

[@Ragnar_Aevarsson]

@@DG-mk7kd I only know the first one…

[@kevwwong]

Yeah full credit for trying. I hope she gives this another go. I have faith that she'll eventually get it right.

[@kazehana877]

She has inspired the worst dish in history she is the OG

[@daemok4752]

@@kazehana877 you're pushing it a bit, she's not getting "best chef" title but some people can burn water so, it could be much much worse

[@xbmarx]

I choose to live my life believing Kay is doing some Andy Kaufmann-like performance art and trolling everyone. Because the alternative explanation is... well, I can't even.

[@cannibalvegetableyt]

The look on her son's face.. I refuse to believe this isn't yt poop Performance Art. And it is beautiful.

[@moriah93ohio]

@@cannibalvegetableyt t

[@chriskaufman7899]

I dont want to live my life any other way

[@Kuid4or3]

i hope so

[@mommabird2813]

Oh I love me some Andy Kaufman❤️

[@0ptimuscrime]

I think Kay is a hero. There’s this expectation of mums that they can cook circles around everyone, but some people find it hard. It’d be easy for her to just buy food from the frozen food section and fry it, but instead she keeps cooking and posting the vids online. Knowing that Kay will one day cook a nice meal, it fills me with DETERMINATION.

[@3rdpyramid]

Really like your commentary giving actual chef insights about why you do and don't do things.

[@harounfarhani2138]

I also love how respectful he is towards the terrible cook

[@vorcanvorcan9032]

It might not be super tasty, but yeah... Cooked rice is definitely an improvement over uncooked rice. 😅

[@singingwolf3929]

And no cremated garlic this time.

[@Kuid4or3]

and obliterated Garlic

[@anusree2632]

That’s a very low standard 😂

[@warpath6666]

That garlic was not burnt ..... that's Cajun Blackened Garlic 😄👍

[@ZagnutBar]

10:42 "a block of man made chicken product" Another truly apt use of the word "product" to describe this specific ingredient.

[@WarBeasty]

I may be American, but I can see that Kay is a British national treasure. If you watch more of her videos, you'll see she loves Iron Maiden shirts, because she wears them a LOT.. Pretty sure she has more Maiden shirts than I do, and that's saying something. Her cooking is terrifying but she is an absolute genuine sweetheart, and her son, Big Lee, is a gd super hero, who tries almost all of her dishes, and rarely gives them anything but a thumbs up at the worst. You can tell he does so because he doesn't want to hurt his mom's feelings, so he just soldiers on through it. Respect! Her cooking is pretty horrid, but everyone in this household adores Kay, even my 17 year old daughter that hates EVERYTHING loves Kay.

[@TheOrangeCatGirl]

I can guarantee she’s not a British treasure.

[@ZagnutBar]

9:36 "deli meat chicken product" This is one of the few times your use of the word "product" to describe food is truly, utterly & completely apt.

[@SakkaraKirax]

I've lived in the UK for 12 years now and from my experience, these are some of the things British (or at least English, as that's where I am) home cooks are really good at making from scratch: • Shepherd's Pie (and Cottage Pie) • Full English Breakfast (or a fry-up) • Meat pies (I prefer puff pastry over short crust) • a proper cup of English Breakfast Tea! And all the elements of a Sunday Roast: • Roast Joint - beef, pork, leg of lamb, etc • Pork Crackling • Yorkshire Pudding using meat drippings • Gravy • Roasted Parsnips • Roasties! They are incredible at roast potatoes using goose fat. These are all very flavorful and delicious. A lot of it seems simple but not always easy to get perfect. Like a good crackling joint. Perfect crackling is an art.

[@texasgina]

Love when you do Nigel’s Uncle Roger videos. He’s hilarious. Congratulations on your new place

[@ChefBrianTsao]

Thank you! 🙏

[@disneyxcookie]

The Hispanic way of cooking rice in stove is you bring it to a boil until you see the water almost evaporate completely and then you lower the heat and place the lid. 1 cup of rice to two cups of water is the ideal measurement. In the Caribbean/Latin America pretty much all we eat is rice so trust me when I say this a true and tried method ❤️

[@fragilrtoothpickleggedwhit1866]

That's the wrong way to cook rice

[@Anonymous-ik3kc]

My parents boil rice when there’s no rice cooker

[@snccrockz]

Same cooking method for South Asians

[@plebiansociety]

I don't think that's the method he's talking about with "boiling rice", that's the instructions that's on most bags of rice in the U.S. so it shouldn't be rare. He may be talking about boiling and straining. I've seen Romani cooks that do this, cook it like it's pasta. I don't know if it was just this particular local group, or if it's cultural, but the first time I saw it I almost freaked out with the wrongness of it. It probably would work with fried rice, though because it has the same effect as washing rice, you pour out all the starch with the water.

[@johntan4997]

So do you wash the rice or just pour it in??

[@adrianusnicholas8600]

15:26 No but she did made Paella, but she cooked the rice first, not on Pan. Even tho paella is one of the times on which you can put raw Rice on the pan. Also in the last video, she did, she add salt and pepper

[@SentientPickle]

Unlike Jamie Oliver, Kay is humble enough to learn from mistakes

[@alyssaglean]

I hope when you make your fried rice video, uncle Roger will review it and call you uncle Brian because you deserve it 😌

[@ImAaronHakim]

She's gonna do rice properly 5 Minutes Later Oh boy, here we go again

[@Artemis2908]

I love the balance between comedy and and actual teaching I’ve learned quite a few things about how cooking is done and how good is expected to look ^_^ also I think you and uncle tiger doing a video together would be pretty cool you two seem like you would click well and make a super funny and awesome video!

[@indigo_alligator4081]

You know, this certainly isn’t the best fried rice… HOWEVER, it’s sooo much better than the previous fried rice- and I do think it’s pretty cool that she was able to come back and try again.

[@anantharamanhariharan5031]

We use boiling (Indian) but we use pressure cookers,that works on stove,after some whistles rice is perfectly cooked

[@ralphbanaga8096]

Honestly, if she added some garlic, soy sauce and some seasoning and passes this off as lugao, I wouldn't be as bothered by it. It at least shows her determination to improve upon her previous attempts.

[@justrinku88]

Brian Tsao is gonna immediately die if he reacts to Kay's Cooking meatballs

[@ChefBrianTsao]

WHAT?! I don’t think my heart can handle it 😂

[@nikman2]

@@ChefBrianTsao do it

[@justrinku88]

@@ChefBrianTsao oh trust me, theres even worse ones out there

[@deecal1021]

First he needs to watch ALL the fried rice vids from Kay, she has 3 more.

[@luneticfox3036]

@@ChefBrianTsao you should see her tuna taco......without taco shells

[@argonwheatbelly637]

Chloroplasts are not the food source per se. Chloroplasts are where photosynthesis takes place. Food, from the plant's perspective, is what the plant takes in, not what it makes, nor where it makes it. What makes the plant green is the Chlorophyll in the Chloroplasts.

[@lanagomisc.6005]

"You don't need more egg, you need Jesus." Lost it!

[@diethylmalonate]

as someone with a burning vengeance against peas I felt so validated, thank you Doesn't help that I don't like corn and carrots, so that triple mix that people love putting in fried rice is my mortal enemy

[@celinahatton2653]

That triple mix shit was the bane of my childhood.

[@FreneticPotato]

I cook that triple mix in butter with a bit of sugar and it tastes great. Wouldn't eat carrots any other way. I don't put it in the rice though, just as a side dish.

[@sajidahsabihahafaqahmed755]

Not to mention the carrot , peas and corn probably came from some frozen package

[@flett423]

I love your videos man, I've got 8 years of cooking experience myself with recently being a sous chef and you're just hilarious, and I like your little pauses with cooking tips, you mention things I don't even know, haha.

[@Ace-Vincent-Arevalo]

I just made a big batch of fried rice this morning, good for 10 people. a few things. 1. there are some varieties of rice that's quite dry and coarse when cooked and others are really moist and sticky. if you can find the drier variety of rice then use it. 2. I used a drier variety of rice and cooked it with a little, little bit less of water than needed. 3. once it's cooked I fluffed it then put it in the fridge for 3 hours or just until there's no more heat in it, not necessarily fridge temperature cold. occasionally stirring it so the rice in the middle will go on top to be cooled a bit. 4. once it's cool or just room temperature, again not necessarily fridge temperature cold, you can now use it for fried rice. key point. Use a drier variety of rice. another key point. The wetter variety of rice can still fck up your fried rice even if you let it dry over night simply because the rice itself is moist and sticky and it sucks water. I know, coz I've used many different varieties of rice and all I can say, is, if your boiled rice is already sticky when in room temperature then there's no chance you can turn it into a good fried rice even if you dry it out.

[@Azuzu_Komagome]

She made what in Chinese called “稀饭” xifan, also known as rice porridge commonly eaten as breakfast or brunch Tho this friend rice is a improvement and at least more edible. But when the rice so wet you can’t really season the fried rice

[@darthlivion5446]

I love that you're giving commentary, but also encouraging that she's trying, and offering lessons for her. She tried. I'm... Tentatively calling it a slight improvement. I mean. The rice is cooked this time 😂 poor Kay. at least she took things well and went to try again, instead of being turned off of it

[@hokudoshichisei]

Really like the way you explain about the fragility of cooked rice and the advantage of tossing rice instead of stirring!

[@projectomnia1997]

I regularly make my own egg fried rice (white murican) and when I know I am going to make some I make sure to cook my rice and then store it in the fridge to chill. If you know you want some egg fried rice, you can easily plan ahead days in advance.

[@ChefBrianTsao]

100%

[@bridgetrodriguez4643]

I admire her for not giving up and trying again. It takes courage to put yourself on camera and go outside ur comfort zone.

[@MadCatLady28]

Just found your channel and I really love your expansion in the commentary. Super informative.

[@johnhoang5880]

2:16 insert rock raising eyebrow meme

[@pansprayers]

I've used the boiling rice technique exactly three times outside of school, twice for dietary clients with special needs, once for my MIL who does the opposite of her son (he turns it into congee, even in a rice cooker, and I just don't understand) every time she tries to use any other method. You could use it as a substitute in a sandblaster, and pretty effectively take cement off of of rebar with it. It's not a pretty method, and it's not going to give an ideal texture for most of us, but it does have it's place at times.

[@serdavezilla6494]

I taught myself to cook in my early teens watching food network while my mom was working. I have never in my life been THIS BAD at cooking. 🤣

[@crowdemon_archives]

The worst I did was accidentally made risotto.

[@CozetM]

She's like a teen or early 20's when your learning to cook. She's just starting her passion for cooking great late in life. She learning! I have full confidence that with youtube and her passion for figuring it out that we are going to slowly watch a beautiful transformation not normally seen outside the individual, unseen shames of the learning process. If she keeps it up she'll get there. 🎉 Go Kay! Rooting for her big time.

[@greatleader4841]

Uncle Rodger has a scaringly large amount of knowledge about cooking.

[@Adriendjohnson]

He’s a chief lol

[@Adriendjohnson]

Chef*

[@greatleader4841]

@@Adriendjohnson Did not know that, i just thought he was a comedian.

[@eternicus]

Uncle Roger isn't a chef, he researches how the foods he is reviewing are supposed to be made before he does the video. kzbin.info/www/bejne/m2K4c5mkptFlp5Y

[@blackandwhitecats4243]

@@Adriendjohnson This is false information,where did you get that?

[@nonstopqs4188]

ran into your channel a few days ago and now I watch it every time I want to relax and just really like your energy in the videos, you feel like a distant friend, and I've learned a few things from watching your videos already. :)

[@ChefBrianTsao]

🙏thanks for tuning in dude!

[@nonstopqs4188]

@@ChefBrianTsao thanks for making the content! I'll be around for time to come.

[@tonebrown2961]

First off I think EVERYONE had the same reaction when she dropped the rice. Second you have to applaud her skill. I don't think anybody could have used a hot, oiled wok and effectively not only nullify, but override its purpose by adding peas that have moisture, thick, cold "meat", and wet rice. Thank you and Uncle Roger for having a reaction that we shared.

[@Anonymous-ik3kc]

Her cooking was just a parody, even if it’s not she definitely clowned herself on the internet. If I was her, I would just stop trying to make no research in how the dish she wants to make was made

[@Anonymous-ik3kc]

Seriously, first time she didn’t cook the rice second time she made congee. She doesn’t even try to make it correctly, she’s just wasting food.

[@Vaatia915]

My new vice is binging your uncle roger reaction videos. Love hearing your professional take mixed with his comedy. Keep up the awesome content!

[@fredramseyer114]

I'm the guy who watches food cooking videos while my popcorn is burning in the microwave, kudos to Kay for her efforts!!

[@elvnn1944]

always love how you sprinkle in cooking tips in your videos, keep up the great work !!

[@MrScotty5168]

I have fucked up before cooking fried rice. I used to add the egg too late and it would look wet at the end. I have since correct my ways years ago. She just needs some time to get her crazy out of her and she will be just fine I bet!

[@mlgamings6110]

Her "fried rice" looked more like mashed potatoes.

[@nightbane727]

i love watching the contrat between you and uncle roger on videoes it is so enjoyable and informative

[@Hybris51129]

I love the little comments and clips from your editor. I think he plays off of you really well. Always happy to see more videos from you.

[@nickatnash9728]

I love how you took my criticism from previous videos and lowered your reaction so youre not covering uncle Rogers also. Seeing you both react is so much more enjoyable thank you!

[@ember-moonglow]

My first job was at a Chinese takeout restaurant, and I originally thought my boss was being cheap using the night-old rice, but I asked the one cook that could speak English, and he explained it, and it made sense, and explained why the cooks would make three pots of rice before closing the kitchen. I've tried both in my own cooking, and, the fresh rice always comes out wrong. Food science is nifty stuff.

[@JulianDestroya]

England spent hundreds of years colonizing the world looking for spices only to use none of them.

[@BossMr51]

She made mashed potatoes from rice. Rice potatoes. Thats gotta be a talent. Not a useful one but a talent

[@ianlancesuficiencia2253]

Mashed rice

[@weepingsoh7159]

RiceTatoes 🤭😁😂😅

[@deecal1021]

She's done like 5 different versions of egg fried rice, all of them catastrophes.

[@batslav]

Rice is easy to make, when you find the type you like and cook it few times you will find out how is best way to do it. If done correctly u wont even need to wait till next day and can fry it in few hours. I am saying this as amateur-ish cook that started to make rice like 2 months ago.

[@sminksangsura277]

I appreciate the positive thoughts on even the most bleak of performances. I can't wait to see more from you.

[@namangolchha2802]

It's ironic how her name is Kay but whatever she cooks is not 'kay 😂

[@fhenlizhao5406]

She’s the Aunty that is never allowed in the kitchen by grandma yet she always wants ppl to try her “creations”.

[@HungTruong]

Thanks for so much for the amount of knowledge broken down. I learned so much from your explanation.

[@LoganTO87]

Discovered you yesterday... you're all over my recs now because I love watching you react to reactions 😅

[@anshulroy4184]

7:51 pretty close but it's Chlorophyll not chloroplast chlorophyll is the green stuff chloroplast is more of a bag it stores the chlorophyll.

[@mmmcclaine]

Love the commentary, comedy & culinary education!

[@justinpochvatilla6830]

This is quickly becoming one of my new favorite channels

[@Bearthedancingman]

I would love to see a series where you teach Kay how to cook! I'm sure we all could learn from it!

[@drncc1701]

Kay is so sweet and delightful. Thanks for being respectful to her :)

[@lordodin5755]

Kay is a terrible cook but a damn treasure

[@heidiwiltamuth652]

Just so you know, Brian - in Japan (where I live) there are people who still use a pot for cooking rice. Chefs do it; home cooks do it; and people who don't have space for a rice cooker (15 sqm apartments are for real) do it. I do it, because it's how my Japanese MIL taught me to do it. And since I have such little counter space, I don't want to use that space for storing appliances that I don't really need. You should google all the different pots made in Japan that are meant specifically for cooking rice. The Vermicular brand is the first one that comes to mind, as those pots are top of the line Japanese cookware. I've wanted one forever, but they cost upwards of $450, so I just look at them in the department stores and drool. :) At any rate, despite being a White Girl, I can tell you that not only can I cook Japanese food like a pro, I can also make great rice in a pan. 30 years of practice with a discerning Japanese MIL looking over your shoulder is great training. :)

[@heyyitsultima]

I think this is the first time I've seen Kay make something that's technically edible...

[@Wills420913]

just found your channel. cant wait to visit the shop!

[@ravenlotuscrow2931]

I subscribed to her. She is too sweet and she learns from mistakes. I respect that and that is why she gets another person subscribed to her channel.

[@anwaarsamai]

We make fried rice with fresh cooked rice using the boiling method, BUT it is never mushy. We even use plenty water. Bring the water to a boil, and then put in 2 cups of rice. Put in salt into the pot. THEN, when the boiling water is level with the rice, you strain it in a strainer, or as these people would call it, a colander. When it is strained, you shake the colander in the motion you'd move the wok with rice in it for about 4 times. This would drain the moisture from the rice and it will be grainy and cooked right. Leave the rice to cool a bit, which would allow it to dry more. At this point your rice is grainy and really nice. Then, I turn on the stove on high heat, put the wok to heat up. When the steam starts on the side of the wok a bit, pour in some oil, and then immediately your chopped up garlic, onions, scotch bonnet pepper, and pimento. Sautee a bit until fragrant without burning the garlic, and then, put in your chopped up veg (I use diced carrots, green peas, celery, diced sweet peppers), let it cook until tender. Then I put in the rice from the strainer, pour in oyster sauce, soy sauce, sesame oil, fried rice seasoning (contains MSG, ginger, garlic, onion, chillis, paprika, and some other stuff), and some chinese seasoning (MORE MSG and other good stuff), then give it a good toss and then I take a taste test for salt and black pepper. Rice is really tasty.

[@manalittlesis]

Kay: Oh dear. You know what's happened here don't ya? Uncle Roger: (with confidence) ya, too wet. Rice too wet. Kay: too much rice. Insert 'EMOTIONAL DAMAGE' 🤣🤣🤣

[@cynthiar7350]

Never saw anyone boil rice until I met my mother-in-law. She would have gallons of water boiling & little grains of rice drowning. She’d take out a grain at a time to see if done. I was in shock. It was always a soft, soggy rice. I could never change her way of cooking 🍚

[@csl0801]

I love how you gave credit to Uncle Roger and props to Kay. Love your chef insights and explanations. And your reactions 🤩🤩😂

[@bmo1878]

It looks like she is spooning fresh snow out of the saucepan

[@jamojbird7667]

Again been waiting for this one… it’s crazy

[@acsound]

I boil my rice: get a saucepan filled with rice and enough water (after rinsing the rice until the water's almost clear), put the rice on to boil, and then once it starts boiling, drain off the water (not in a colander! rather, my saucepan lid has a built-in strainer), turn down the heat to low, and let the rice steam-cook/simmer until done.

[@TheSychoO]

Everyone in Russia still boil their rice 🥲 my gran boiled rice, my ma, i boiled rice too. But after i learnt about steaming rice and rice cookers my world changed 🤩 its so much tastier! I will never boil my rice again 🥰

[@oliver_twistor]

Here in Sweden, boiling rice is very common too. I don't know if I know of anyone in Sweden who steam their rice (of those I've talked about rice with, of course), me included.

[@apoorvjoshi2383]

in case of dishes like biryani or pulao, the rice is first parboiled as it will continue to cook later as well, that's why the "boiling and straining" method is used.

[@Kenalskii]

Really like your comments, I have learned 1-2 things from watching your videos, keep it up ;)

[@egavassavage9322]

Awesome reaction :) learnt how to do good egg fried rice from Uncle Roger and yourself :) from New Zealand

[@XMarioX-we5ef]

“Hit me up Kay okay”-Brian Tao

[@mustard..]

I have a feeling Brian's never making a fried rice video and hes just gonna keep leading me on like every girl ive ever met.

[@samuelpantojasierra4991]

Brian Tsao: Remember these are just views and opinions. Also Brian Tsao: *Proceeds to spit more science facts than my biology teacher in high school

[@TorazChryx]

We had an entire generation that didn't know how to cook real food because of rationing during and after WW2, and then that generation didn't know how to teach their children how to cook, really it wasn't until the 90's that we started to pull out of it. (and I for one put a lot of flavour in my fried rice, even use Stereo Sodium-glutamate, because it's more than mono!)

[@vermis8344]

To add a little more context for our American chums: UK WW2 rationing begin in 1939 and didn't fully end until 1954, almost ten years after the war ended.

[@dbabies82]

I wanna see Kay on on a Worse Cooks show, where a chef actually teaches her.

[@johnengineernerd5416]

Awesome as always!

[@abbym9954]

Kay actually posted a new fried rice video YESTERDAY! I'll let you discover for yourself how good it is (or isn't). Kay actually reminds me a LOT of my own mother (who, bless her heart, is one of the worst cooks I've ever known). She's not very good at things, but she'll keep on doing them. And I really love that she DOES learn things over time... at least a little. But she's very set in her ways, and has a very limited budget, no interest in tracking down any ingredient that can't be found at her local Asda, and a classic working-class-British distrust for unfamiliar things. She has stated in a recent video that she doesn't like to use any spices in her food because she grew up with just salt and pepper, and prefers to taste the ingredients instead of just tasting the seasonings. Fun fact about her: she actually doesn't like or even listen to Iron Maiden at all. She just thinks they're neat tee shirts, and has several.

[@katvtay]

I remain fascinated by home cooks who are “set in their ways.” I do wonder how much one’s exposure in childhood to foods carries with them. Certainly, some people enjoy being adventurous with food after growing up with food like Kay’s, but some really seem to be satisfied with the same plain-even dreadful-concoctions from their childhood. Funny how that happens.

[@drizz_tv]

Might be good to put the patreon plug at the end, separate it from the usual "click subscribe" blurb. The actual topic that the video is about doesn't start until 2:15 in. I haven't watched your content before, so I'm providing this for a purely external new viewer perspective. Video after that was pretty good. I liked your insights into proper fried rice cookery. Really do hope Kay has tried to improve her cooking for her family's sake hah.

[@oliver_twistor]

Regarding the amount of water in cooking rice, the Swedish Food Agency recommends boiling rice in an excess of water that you then throw away instead of letting the water boil into the rice, because rice contains quite high amounts of arsenic (especially whole grain and brown rice). Of course, different countries has different recommended tresholds and evaluate risks differently, and of course the quality of rice makes a difference but I thought it was worth mentioning.

[@shamalamaaa]

Nothing better than a Kay's Cooking review 😂

[@MiKenZeKesArcade]

When I saw that ball cap I let out a Jamie Oliver "YeaHhhh!"

[@virgofairy88]

I’ve watched a lot of Kay’s cooking videos-I think she knows she’s not the best cook and I don’t think she cares but tried anyway. I like that you explain things so well and use science to back it up. I’ve messed up rice in the past-but never as bad as Kay-it looks like baby vomit. 😂

[@chrissolace]

Definitely admire her for taking those criticisms and trying again! Not a lot of people have the guts to do that, especially after the online reception! I definitely think it’s an improvement. It is still a far cry from being able to be called “fried rice,” but at least it’s edible and has more care than before! The first dish would very much be called inedible. The second iteration is more like novice attempt!

[@thesizzlingpunk1757]

Really liking these vids. I'm definitely adding Williamsburg to my travel list. I love me a good sandwich

[@nathanielperry8449]

It was an improvement over her first try cuz while this was bland mush, that's better than inedible uncooked rice and burnt garlic.

[@Desert_Misfit]

Binge watching your channel is the best decision I’ve made all week. Keep it coming and hope to make it to NY to try some of your food!

[@Desert_Misfit]

When you realize a typo in your comment and edit it and lose the ❤️ from Chef Brian Tsao… sad day!

[@tonykuriger573]

I don't have a rice cooker, but when I cook on the stovetop I don't let it get to a rolling boil. I just bring it to close to simmer on medium heat and then turn down to the lowest setting. Seems to come out way better, as soon as it starts boiling the rice seems to go stodgy.

[@MdnightWnd]

Every time I see her videos I have to hope that she's just trolling everybody. Because I didn't know it was possible to be THAT bad at cooking. But I love watching Brian react to this because his laughter is contagious and he gives so many tips and insights!

[@angusseifried7990]

another quality video man keep it up!

[@catherinejones5807]

Thank you for reaction to Uncle Roger’s reactions to Kay’s second attempt to make egg fried rice! Love your commentary and hope Kay will collaborate with you. It would be a great video. FYI - Uncle Roger/Nigel Ng is currently in New York City! It would be fantastic if the two of you would connect. I’d so love to see you two do a collaboration video together.

[@ChefBrianTsao]

I actually reached out numerous times but never heard back 🤷‍♂️

[@catherinejones5807]

I’ve also left some comments on Nigel Ng’s videos suggesting a collaboration between the two of you. Hope it happens.🙂

[@blackandwhitecats4243]

@@ChefBrianTsao You need to tell Auntie Esther to notice you since his eyes are on her on his second goal in NYC.