Pro Chef Reacts.. To Uncle Roger RECREATED JAMIE OLIVER'S RAMEN!

[@ChefJamesMakinson]

Don't forget to Subscribe and here is the first video! kzbin.info/www/bejne/nJa7nIKbnJWgrpY

[@J1122]

Hi Chef! Uncle Roger is definitely a fan - I would bet he's subbed to your channel lol

[@MrRudyc85]

I think Uncle Roger is moving to California soon. If I remember.

[@efafe4972]

i think people pick on Jamie because he's disrespectful to foods outside European cuisine. He doesn't take the time to learn about how a food item is made before he tries to modify it and he ends up half-assing the dish while acting like it tastes amazing. Someone with his level of influence shouldn't be making mistakes like that regularly, and only on dishes that aren't European. If he can make a perfect Carbonara he should be able to make decent fried rice with a little effort.

[@joeysausage3437]

Wonder if Uncle Roger and Jamie Olive Oil are friends?

[@bay4life415]

Subscribed. Waiting for the collab.

[@opietheshell]

You can clearly tell that Nigel Ng has mastered the Uncle Roger character because he didn’t break character at the very real and genuine disgust he experienced from squeezing the spinach

[@alec1984]

I didn't like that Spinich Ball Sack either. What would Uncle Roger say? "Sorry Children!". 🤭🤭🤭🤭

[@xergiok2322]

Uncle Roger is his true self.

[@AspectNoir999]

The problem with Jamie's recipes is not that they fail, it's just that he doesn't do enough research to learn the basics, if your basics are strong for a recipe, you can spin it into your own beautifully

[@Krossfyre]

I think that's the thing that's truly offensive. It's not bad to take shortcuts or be inauthentic in pursuit of something pretty delicious that is easier to make and in grasp of a home cook who doesn't always have an abundance of time. But what he makes doesn't even really resemble the dish he's calling it. It's beyond inauthentic, it's not even trying. If you take a piece of french bread and slather on some marinara sauce and top it with some cheese it's closer to pizza than many of his dishes are to their counterparts. Ramen noodles are as easy to get if not easier than soba noodles. His green curry video he could have put in coconut milk into the food processor so it would blend smooth like the way Thai people do instead of pounding with a mortar and pestle. I saw a Reddit thread from a few years back defending him because he teaches people to cook with what they have, but I think it's inexcusable that he constantly misses things that would be just as easy if not easier.

[@AspectNoir999]

@@Krossfyre I'll admit I was a fan of his cooking until a few years ago, his scrambled eggs are easily my favourite in comparison to Chef Ramsay's, but the way he ruins most recipes he does now is sad, I'm from India but even with my limited knowledge as an occasional home cook, i try to cover the basics, and then improve upon them and i try to do so with as little ingredients as possible

[@ashishshenoy3778]

its not even about how much research he did. With 30 years of cooking experience, i'd expect him to have more cooking sense to not do stuff like boiling a flavorless pork, or not boiling an egg long enough, or not straining out the broth ....... or rolling a bland dense spinach cricket ball. Like come on.

[@Samizouza]

Pretty much yeah, the lack of research shows with Jamie Olive Oil

[@enlightendbel]

And that's why I don't agree with James to go soft on him. He's been in the biz for several decades. He should do better and be better by now. But he isn't, he repeatedly makes dishes based on other cultures and mucks them up so completely, it's just sad that he pretends to be a cook. Any half decent cook, if you serve them Ramen, they will 100% take stock of all the ingredients and flavors, look at how the eggs, meat and broth are done and make you an edible facsimile, simply by using their existing knowledge. It won't be perfect, not entirely faithful, but it'll be good. Jamie however repeatedly makes these cockamamie "my version of" things that are just done bad, with wrong ingredients and will end up nothing like they are supposed to, while also by simply looking at how he prepares them, can be counted on to not be all that tasty either.

[@jacohauptfleisch935]

A collab between you 2 would be great. I would love to see it!

[@ChefJamesMakinson]

Maybe one day! we need to get his attention!

[@Wobbien]

@@ChefJamesMakinson Easy: 1. Use a collendar when cooking rice. 2. Buy an orange polo.

[@ChefJamesMakinson]

@@Wobbien 😂😂

[@Rossbrian1]

Collab

[@blisswang957]

@@ChefJamesMakinson maybe make that Bak kut teh hamburger he asked Auntie Liz to create.

[@jimmyrittmann8208]

I think the biggest reason Jamie gets such flack for his less than stellar recipes is that they tend to come on recipes from Asia and non- European cultures, and yet he's so confident. It's like he's not really learning about the food he's covering, just making stuff up.

[@Nyx_2142]

He gets plenty of flack from Europeans too. Especially Italians and Spaniards. Plus, it's not a coincidence that nearly all of his restaurants in Europe closed down from near-bankruptcy and debt. It definitely wasn't just Asians and non-Europeans that did that, lol. Of course, he's going for another round with that, seems he enjoys multi-doses of failure. Ask all those school kids in the US and UK how they feel about those lunches he forced on them. "Cheap and healthy" yet were more expensive for schools to make, kids complained of tiny portions that didn't feed them (and in the US didn't even meet minimum nutrients requirements), many schools that participated saw student cafeteria usage drop by up to 25% (that the schools actually admitted to), and more. But hey, according to Jamie Olive Oil and his simps, the issues was schools not spending enough time and money marketing his food to kids and making it "cool." Couldn't possibly be because his food is shit. Clearly it failed because every dish didn't have a hype man and marketing campaign behind it.

[@smjaiteh]

I think the big issue with Jamie is that his changes seem to be mostly geared towards incorporating “healthier” alternative ingredients into the recipes, but either never really acknowledges that it’s not the traditional way to make these dishes, or does, but he comes in with so much confidence and authority that it comes across as arrogance and him asserting it’s the “right way” to make it. I think eating healthy is good, but he’s making himself a really easy target.

[@Async45]

@@Nyx_2142 what’s healthy about chilli jam? He just makes excuses about making things healthy. It doesn’t taste bad because it’s healthy. It tastes bad because he doesn’t understand how to make it taste good. Yeah I agree. The recipes seem arrogant and totally made up without maintaining their legitimacy.

[@fredmidtgaard5487]

Flak is the German anti-airguns in WW2. Most famously the 88mm. To "Get Flak" means to get heavy fire. There is no "c" in flak.

[@akira_ariga]

The montage had me DEAD I'm also never getting over the literal ball of spinach

[@aggarwaldipesh]

I love how you laugh at your Uncle Roger jokes a lot more now. Uncle Roger has grown on you. And I would pay to see a collab between you and Uncle Roger. Maybe he will bestow upon you the uncle title. 😂

[@ChefJamesMakinson]

I would pay to make it happen! haha 🤣

[@tildessmoo]

I'd really love to see a video fixing Jaime's ramen. Like I said when you reviewed the original Uncle Roger video, spinach is a popular topping in America (not traditional, but I can see it as a Western spin, something like how Alex The French Guy used his local fresh ingredients for his fried rice, to capture the essence of fried rice even though he swapped out some traditional ingredients to do so), so that could be done right. (The way I usually see it is blanched and patted-dry whole leaves, so you have perfect emerald-green whole leaves, which is better for both flavor and texture and for presentation.) Doing a better broth, actual chashu, miso tare, marinating the eggs overnight, and using sesame oil as an aroma oil at the end instead of at the beginning where all the aroma will boil off (and, of course, using ramen noodles... Though a second batch with soba just to see if it's any good might not be a bad idea) could make an actual good Western take on ramen, even if it's not technically entirely traditional. Using the core Jaime recipe to create an actual good soup and show the flaws in the original execution could be both fun and educational.

[@infaroyyaalkarimahmuhamad1439]

I would love this experiment!

[@angelmendez-rivera351]

If you were to do this, you wouldn't be fixing Jamie's ramen recipe, you'd just be making proper ramen at that point. The problem with Jamie' recipe is that there isn't a proper theme it goes after, and it's incoherent. There is really nothing you can fix to make the recipe passable. This is different than other recipes that have been reviewed and critiqued in this channel, where the uniqueness of the recipe is still maintained after being fixed.

[@Ativetah]

Damn your subscriber count has SKYROCKETED the past months. I'm so damn proud of you Chef! What I always liked is how you pause the video and comment what could be done better/tips combined with that smile. I love it. Kind regards

[@ChefJamesMakinson]

Thank you so much!

[@mareneaufrance5096]

Seeing the pork cracklings reminded me when I was a kid, we'd drive to the neighborhood town to get a brown bag of them. They were still warm, greasy, tender inside, crunchy outside. I hope someday, Uncle Roger and Chef James will do a collab.

[@sethgaston845]

We've DEFINITELY got to see this collab, James!! I don't know if you can handle Nigel that long, though. About 1 minute of him roasting me at one of his shows was enough for me! 😂

[@ChefJamesMakinson]

🤣

[@twelfthdoc]

I'd love to see a collab with Uncle Roger, especially as he could compare the more traditionally trained chef's approach with Chef Wan's "just throw!" style of cooking

[@collwyr]

I just watched this episode yesterday and here I am watching it again :D I'm glad he reintroduced us to James and Matsudai, I live near Cardiff so looking forward to trying his ramen soon.

[@ChefJamesMakinson]

Glad you enjoy it! really?! when you eat there be sure to tell them about the videos and let me know how the ramen is! haha

[@collwyr]

@ChefJamesMakinson I went the other week. It was amazingly good ramen!

[@carlospolk5033]

Always enjoy your insight chef. You’re more than reaction videos obviously, you have lots of great educational videos that definitely remind me of when I was in culinary school. And to top it off, you have a nice, quirky personality! Maybe one day, Nigel can collab with you and you guys can make a authentic dish!

[@ChefJamesMakinson]

I appreciate that! I would love to Collab with him! we need to DM him! :)

[@szatan9717]

That pork reminds me of what was served at my cousin's wedding... So glad i threw it all up during the ride back lol

[@NirovroShoumikHere]

Lol, I think uncle roger nailed it. That "ramen" looked very similar to Jamie's and I hope he enjoyed it, lol.

[@samraali8275]

O MY DEAR GOD, I just saw that Uncle Roger’s video about 90 minutes ago and now Chef James Makinson uploaded it’s reaction... Can’t believe yar😍 I feel so lucky and happy🤩🥳🎊 Love you chef ❤️❤️❤️ I actually make pastries

[@ChefJamesMakinson]

🤣 haha I hope you liked it!

[@JumpyKunG]

Now it's your turn to make ramen. You should make 2 separate bowls; the original Jamie Oliver and your version to see how you would tweak it. That would be a great and fun video!

[@Lieart_]

Uncle Roger collab with Chef James 😍 I would love to see that 🤙🏽

[@ChefJamesMakinson]

me too! :) we need to DM and tag him!

[@thegibberishsinger]

That 50 pound story made me laugh so hard...thanks for sharing.

[@ChefJamesMakinson]

You are so welcome!

[@ernstpapenfus2593]

Nice little treat Chef James,cutting corners,as Uncle Roger mentioned,should get you to the same destination,and thanks too for the change in the pocket story..and I agree,would love to see your technical prowess colab with Nigel..make happy.!

[@bdoeden64]

I love your channel - thanks for what you do.

[@ChefJamesMakinson]

I appreciate that! thank you!

[@uhhsmile1746]

Lol so many failed dishes from Jamie 😂 can't wait to see more of you're reactions keep up the good work!

[@ChefJamesMakinson]

Thank you!! 😁

[@Jida_TheRainGirl]

I really wish you guys get to Collab 😭😭 Nigel is sooo chaotic while you really calm ,gonna be a nice vid!

[@ChefJamesMakinson]

Maybe one day!

[@crackerjack4833]

I've been binge watching your reaction videos, and I have been endlessly laughing, good god. I love this. But at the same time, I am humbled by the info you give as well. I hope you don't ever stop doing this

[@Balkongodlaren]

Just a side note. Jamie didn't run his eggs under cold water, he put them steaming hot in a bowl to cool down on their own. The residual heat probably made up for the missing minutes of boiling.

[@endboss4450]

a collab would be so fun to watch. Love the comedy from mr Roger, especially paired with the educational comments of James

[@ChefJamesMakinson]

it would be fun!

[@Sam-de6qx]

Just off the top of my head I thought of a few tweaks to this bowl of ramen to make it better: 1) Use actual ramen noodles. 2) Deep fry some onions to; (a) use as a toping and (b) get an aroma oil. 3) Like the Uncle said use Miso Tare as the base. 4) Give the spinach the Tempura treatment. 5) For the pork, cut it into a smaller pieces score the top, sear it and then braise it using soy sauce, sake, aromatics, garlic, etc. (I understand that this is praised pork belly and not Chashu, but I'm willing to bet that it'd be better than this boiled meat lump.) 6) When it comes to the bones for the broth, I think Chef you'd agree, that blanching them first to clean out the scum and blood might be good. The other thing that could be done is possibly break the bones into smaller pieces to get more surface area, and more flavor out of them even quicker. I'm not sure if, braking the bones up would affect the clarity of broth. (Also Chef, if that is the case would using an Egg raft to clear the broth be helpful?) 7) This one even I'm not fully sure about, but the left over braising liquid from the pork belly could be used to marinate the eggs, and be mixed with broth to add flavor. Thoughts?

[@ChefJamesMakinson]

I would make the broth by blanching the bones first. but overall some very good ideas! :)

[@andrewknaff9220]

Been looking forward to this video. 😊

[@ChefJamesMakinson]

Hope you enjoyed it!

[@marcusellby]

I love that when James are telling a memory from England, his accent get a dash of British

[@ChefJamesMakinson]

My father was English :)

[@TheBoogerJames]

There really is no excuse for Jamie's horrible Ramen. Yes, we've all tried recipes that didn't work out well. But we didn't record them and post them online for the world to see. If I made something that bad, I'd delete the whole video and try again.

[@madelaine6]

Would love to see a collab... the soba was a crime

[@ChefJamesMakinson]

me too lets DM uncle roger!

[@lauranewby3477]

Made your beef stock, it was great, flavorful and dark with amazing flavor. I have my husband's cooking diaries from culinary school, and that version was good, but yours had more depth. Thank you.

[@ChefJamesMakinson]

I'm glad to hear that you enjoyed it! :)

[@FioletowyKokos]

I absolutely love you'r content. It's like an island full of class and professionalism on the ocean full of screaming to camera and wasting food for views. You are truly my inspiration as I am young, not well experienced chef. I would love to work under your supervision. Great job!

[@ChefJamesMakinson]

Thank you so much! :)

[@donfinch862]

That was amusing. Another coincidence, Alex, that french guy, is doing ramen at the moment. His last one was on the umami involved in a good ramen. Very interesting. Thank you Chef James, catch ya next time

[@ChefJamesMakinson]

Interesting! I may have to watch him!

[@fvfgrtftezg]

uncle Roger is a professional comedian so he studies and memorizes jokes and fact checks them

[@welshradz5132]

Matsudai Ramen in Cardiff is amazing, if anyone is ever in Cardiff they should check it out

[@bungh0LeO]

Love the videos, Chef! I appreciate your professional input in your reaction videos and love your reactions when the NSFW jokes come out in Uncle Roger’s videos. Maintain your authenticity, Chef!

[@ChefJamesMakinson]

Thank you!!! I will!

[@staciesabatino3817]

Miso grateful for you! Thank You! I cant believe I missed this video.Nice way to start a Monday!

[@benjaminbouyant2675]

I love that little story about the change, that's happened to me a lot too.

[@ChefJamesMakinson]

My family couldn't stop laughing that day! haha

[@CrystallineGreen]

¡Gracias!

[@ChefJamesMakinson]

Muchas Gracias Phillipe! :)

[@CrystallineGreen]

@@ChefJamesMakinson al contrario, gracias a usted Chef por su excelente contenido 👍

[@rezesion1381]

Thank you. Finally i can watch the video🤣. Always waiting on Sunday Afternoon to watch your videos.

[@ChefJamesMakinson]

You're the best! :)

[@TheGary108]

I would definitely like to see a collab with Uncle Roger where you go over Jaime Olive Oil’s recipes and try to salvage it into something edible. It doesn’t have to be authentic, but it could be something that doesn’t immediately give you indigestion.

[@dingfeldersmurfalot4560]

YAY-yeah!

[@Michael_Brock]

Or food poisoning from raw ingredients.

[@Geminisaus]

More videos please . I need one every day. ❤

[@ChefJamesMakinson]

haha that would be to much work every day! 😂

[@morganalori]

Thanks for the fun. I agree, totally want to see a collab with you and Nigel.

[@ruhaidahmohdyusof6695]

Hi there chef! Oho....another Uncle Roger's roasting video! Thanks for the upload, Chef!

[@ChefJamesMakinson]

haha I tried not to this time! :)

[@Dilbot447]

7:09 - 7:10 That Uncle Roger Quote that he said in that reaction video! 😂😂😂😂

[@ChefJamesMakinson]

😂😂

[@Aaackermann]

Jamie Oliver really needs to reply to this. The roasting will never stop otherwise!

[@ChefJamesMakinson]

I agree and that video would get a lot of views!

[@hildevandingenen-md4jy]

I would gladly watch the collab. Sounds great!

[@Karras353]

I have made a few of Jamie's recipes before. I don't know how many he writes himself but I have one of his older recipe books and it has some legitimately good stuff in it. I've also followed a few of his KZbin videos with some success. I strongly suspect that even some of his non-authentic dishes are not objectively bad, though boiled and unseasoned pork with watery noodles does not look especially appealing. The egg looked undercooked even in his original video. I think one of the main reasons that it has become so fashionable to hate on Jamie is that he sometimes seems quite out of touch with his audience. For example in the book that I have, he seems to assume that people have a relationship with their local butcher when most people are buying prepackaged stuff from a supermarket. There might have been some truth to his campaign in schools but there was a significant disconnect between what he was asking for and both the budget and capabilities of a typical school kitchen. I've seen schools try to cook more balances meals and the results are not good. Uncle Roger highlighting his shortcomings with cooking ethnically diverse cuisine just adds fuel to the existing fire. I don't know why some of his efforts miss so hard, when he is clearly capable of better.

[@CraigLarson77]

Fun one! The owner played the sidekick role very well. As for Jamie Oliver's take on Ramen.. yikes! Eew.. no thanks! Such a sweet relief to see some proper Ramen prepared at the end by the restaurant. Hahaha.. BTW, I've been researching bone broth for assisting people like myself who have GERD/digestive issues in healing. A friend suggested this approach to me because she also suffers from similar things. Is Ramen generally a good kind of food for folks with sensitive stomachs or acid reflux issues? I would imagine a good chicken bone broth Ramen being very tasty and settling to the tummy..

[@Senju1k13]

Ugggh one day we'll get an Uncle Roger collab. I'm optimistic about it!

[@ChefJamesMakinson]

I really want too!

[@injunsun]

My tip for refrigerated eggs is, put them into the water straight from the tap. Hot or cold won't matter too much. Start the timing when the water hits a rolling boil, and you turn it down a little from high. For fairly soft eggs (not runny yolks), they have to go for seven to nine minutes (based on initial water temp). For great results to use as hard-boiled, not over-done, let them go for ten to twelve minutes, and they should be great. BTW, pro-tip: shatter the entire shell by cracking it all over before peeling to make it easier to slip off, and use your thumb to get under the shell. If the egg is not old, and is of decent quality, you may be able to get the entire shell off in one strip. The older the egg, the more dehydrated it will have become, leaving both a huge air void at the fat end, and making the membrane stick to the cooked white.

[@BruceRylan]

This was a delight to watch. Can’t wait for your next video Chef!

[@ChefJamesMakinson]

Glad you enjoyed it!

[@brahmpayton334]

Good sir. So many things I could say about the ramen. But you remain very kind. You have my respect. I hope you do have collabs soon, you deserve them.

[@ChefJamesMakinson]

Maybe one day! thank you!

[@Elevatedzebra96]

9:07 lol James your ornery side eye cracks me up when uncle Rodger says Jamie olive oil 😂😂 13:15 ahh learning skimming a consommé in school was so stressful, we did it for a pop quiz lol🤬

[@ChefJamesMakinson]

😂

[@Notsosweetstevia]

I learned a fail proof technique for cooking eggs from another internet chef. Shout out to chef John at Food wishes. Rather than boiling the eggs you steam them. You start by filling the pot to your top finger joint, like the way you do with rice. Then bring it to a boil. Then you add the eggs, cover and reduce to a medium heat. It’s 9 minutes for a soft boil and 11 for hard. Shock in cold water when they are done. I’ve never had any other recipe be so fool proof.

[@ChefJamesMakinson]

Steaming works well with a lot but not everyone has the means to cook with steam. A combi oven makes life a lot easier

[@MrQuantitySquare]

Wohoo! Binge watching let's go! Waiting for the collab, lezzgoo

[@ChefJamesMakinson]

😂

[@BuccWylde]

The look of approval when seeing the chef's Miso ramen dish at the end...it did look tasty unlike the unholy abomination that was Nigel's "recreation".

[@surthrivingalaska2511]

I love the personal story in there about the pockets full of change! You Should add more stories of yourself they’re enjoyable.

[@ChefJamesMakinson]

That's the plan!

[@8gillinghamfc8]

I really hope he takes you up on the idea of a collab. Undoubtedly would be top class entertainment 😂 Keep it up James, love your videos 👍🏻

[@ChefJamesMakinson]

Thank you so much!

[@checho00]

if you really get to co-lab with uncle Roger i think it will be amazing, keep the great job James!!

[@ChefJamesMakinson]

Thank you so much!

[@Dilbot447]

12:12 Uncle Roger definitely done that on purpose!

[@miausface]

6:49 That's some story, Chef James! Always wear a belt!

[@ChefJamesMakinson]

🤣

[@insomn1ous]

Woah, I stumbled across a video of yours last summer about butter chicken. Nice to see your channel has grown so much since then!

[@ChefJamesMakinson]

Thank you so much!

[@projectdelta50]

For boiling eggs, I add water as hot as my tap goes, then I immediatly put in the eggs and boil on high for 10 minutes, the yolks typically between hard boiled and soft boiled. Nice and soft. Its my favorite way

[@Freckles-xl4kk]

OMG a collaborative video with Uncle Roger would be amazing! New watcher but I love your videos.

[@ChefJamesMakinson]

Maybe one day!

[@andrewfieldhouse1945]

Chef James, just found your channel from uncle Rodger and your spot on with what you say but I would love to see you recreate this cos it’s one of the funniest videos I’ve seen

[@ChefJamesMakinson]

Thank you!

[@Chaos_152]

It was a pain watching him re-create it and also fun, quite. I enjoyed it and i hope ya 2 colllab soon.

[@ChefJamesMakinson]

Me too!

[@MonicaSakura-ry3gm]

I love this channel, I'm binge watching all the videos I can, your personality is amazing, I also love Uncle Roger, would love to see a collab between you two

[@ChefJamesMakinson]

Thanks so much!!

[@darnellgerm]

Thanks!

[@ChefJamesMakinson]

Thank you so much!!

[@aaronlopez492]

Chef James, as you said and I agree "there is no such thing as coincidence", But great minds think alike LOL. Very entertaining video review Thanks

[@lewismaddock1654]

James, one of the things you've said here hit the nail on the head. A lot of people are criticizing Jamie's cooking without actually knowing it, mostly people who are in their 20s now. They wouldn't have been seeing Jamie Oliver's cooking shows from 10 years back or even when he became really famous in the mid 00's. He did indeed revolutionize home cooking for brits who were getting into an increasingly dangerous loop of frozen dinners and cheap food. He was the one who said it was ok to use a food processor if you're a home cook, and speed up people's lives. People now a days see Jamie as an entitled and egocentric guy, that wasn't what he was about at tall, he was there, that guy from Essex trying to make world food approachable (and catering to british palate). BTW: He's the guy who brought people like Alex French Guy Cooking to light, and Gennaro Contaldo, and so many other second generation youtube cooking channels.

[@ChefJamesMakinson]

True a lot of people don't really know how long Jamie has been cooking. I used to watch him when I was little.

[@nao__channel]

6:10 i feel you brother. i won the jackpot on the slot machine down the pub one time and it spat out a £10 note and 90 £1 coins, massive pain in the ass

[@ChefJamesMakinson]

That had to be heavy as hell! 😂

[@SticksForChicks]

As always, thank you for your respectful, insightful, and delightful analysis. I love your channel because it’s a peaceful place to hang out and the commenters are as lovely as you are. 💕

[@ChefJamesMakinson]

Wow, thank you

[@baconatorrodriguez4651]

Feels like Uncle Roger is the hidden, unfiltered persona of Chef James, lol PS I used to live in Swansea and when I'd go back and forth to London (in 2012), it was about £80, if you booked in advance. £300 if you didn't!

[@ChefJamesMakinson]

🤣

[@darnellgerm]

I really enjoy your reviews of uncle roger’s videos. I have to watch your videos. Maybe I can learn to cook a little. Thank you so much

[@ChefJamesMakinson]

Glad you like them!

[@Every_Day_islike_Sunday]

This was GREAT Chef James! I love multi-dimensional reactions and your heavy change story was interesting. I also learned a lot from you. Thanks! (I really need to find a place to get real ramen.) And yes! Do a collab!!

[@ChefJamesMakinson]

Awesome! Thank you! I really want to but Uncle Roger need to agree! haha

[@MMircea]

I think if you want to get Uncle Roger's attention, you have to cook an Asian dish that hasn't been reviewed before so he can react first. That's how you lure him out😂

[@neilbondad9477]

My wife also cook Ramen, what use for broth is beef shin or pork shin with bone marrow, and slices of meat with fat, some greens, leaks, crushed chicharon (pork skin), hard boiled egg (I like it better than soft boiled), and sometimes we add tofu or mongo sprouts. For garnish we use dry chili flakes, roasted minced garlic, I also add chili oil with fried slice onion (that is only me). I also eat Ramen at Resto's but my wife's version for me is complete.

[@wakatta]

Thanks

[@ChefJamesMakinson]

No, thank you!! :)

[@melikatalks7676]

I think uncle Roger has nightmares about Jamie Olive Oil every night... That explains why he remembered everything so accurately 😂

[@ChefJamesMakinson]

😂

[@smievil]

12:52 is it "roku gin" bottles in the background. they look nice

[@u140550]

18:47 still so happy with her response to this!!! Although this needs more than just salt to make it ramen, honestly if I tried to fix it as is I’d just freestyle it at that point adding chili oil; and hoisin sauce with some soy sauce to make it taste flavorful enough to maybe a D in order for me to eat it.

[@jayeetee2309]

I'm just a home cook, but I've been learning some good tips, as well as getting a daily dose of laughter. Jamie Oliver is like Rachel Ray: they have both been on TV too long and need to retire from TV and do other things.

[@nonopenope]

Personally, what upsets me about Jamie Oliver isn't that he cuts corners, but that he uses recipes without respecting the cultures they come from. There's a line between putting a personal spin on a recipe and using a recipe as inspiration for your own experimental dish. Jamie often does the latter while making it seem like he does the former.

[@ChefJamesMakinson]

next Sunday I make his butter chicken!

[@abhishekm3752]

I would love to see you collab with him 😊 And it was amazing to see a reaction video to a recipe recreation from a reaction video of recipe recreation of a Ramen dish😂

[@crisshaya]

We have to make this collab happen!

[@ChefJamesMakinson]

We need to DM him!

[@isaacgame7304]

Ya know, I shoulda figured that Matsudai would only be able to deliver in the UK. My American-self wanted a kit lol

[@JustineAndrew]

Great video Chef, I love how i'm getting free lessons/tips whenever I'm watching your videos 😅 i really don't regret subscribing to you! 👍

[@ChefJamesMakinson]

I giving all the trade secrets away! haha 🤣

[@Enthusiastic-Trainspotter-BNE]

agreed

[@franktremblay8281]

Omg I think I never wanted a collab more than you two 😅❤✌

[@ChefJamesMakinson]

🤣

[@Midori_Ringo]

I mentioned in the your previous vid that I found the pork the most unappetizing thing but upon closer inspection, the spinach particularly the way it's been crushed to an inch of its life, is not far behind. I'm not opposed to vegetables in ramen, but the spinach is not good. Texture is a big part of the experience, big reason why bean sprouts are popular in asian soups and broths like ramen and pho. Raw scallion, carrot, lotus root, pak choy etc. - stuff with a bit of texture and crunch. Leaving the spinach raw I think would've been better as it would've cooked in the broth while retaining some crunch if he poured hot broth over it.

[@lalao.1691]

Having miso ramen while watching this video is so fitting! I know that the ramen I am eating has delicious chashu, nice broth, spring onions as "pimpage", and no soba noodles!

[@fsugnome]

I subscribed and hit the like. I enjoy your videos! I appreciate the extra knowledge you give in these videos.

[@ChefJamesMakinson]

Thank you so much!

[@rutherfordmylerang5278]

Collab between the two with a challenge for Chef James to not laugh... But whatever the collaboration setup is, I believe it is gonna be awesome 👍

[@michealbohmer2871]

Thanks Chef, great video, as always.

[@ChefJamesMakinson]

Thank you!

[@mayuravirus6134]

Simple answer is that Uncle Roger wants to get Jamie Oliver's attention for him to reply

[@ChefJamesMakinson]

yep!

[@karlawalker3976]

It is interesting that Jaime continues to ignore KZbin

[@u140550]

18:21 oh boy, yeah still can’t get over how she says “not to bad”. She’s a outlier in liking his food.

[@ChefJamesMakinson]

😂

[@interpolagent9]

You and Uncle Roger really need to make a colab video. Sweet and salty go together so well.

[@ChefJamesMakinson]

Maybe one day

[@rafaelcalderon6658]

It will be epic a Collab, both of your personality will be a perfect match 👌💪

[@ChefJamesMakinson]

I think so too!