Pro Chef Reacts to Uncle Roger Review MARK WIENS THAI GREEN CURRY

I have already reacted to Mark's original video but what does Uncle Roger have to add. Is it constructive? Is it dirty? Sorry children. Will he reach through the screen and add too much MSG?
Check out the original video and show some love by smacking the like button
Uncle Roger's Video : • Uncle Roger Review MAR...
Mark Weins' Video : • Thai Green Curry Chick...
MERCH
downrightmerchinc.com/collect...
PATREON
/ chefbriantsao
VISIT MY WEBSITE!
chefbriantsao.com/
FOLLOW ME!
Instagram / chefbriantsao
Facebook / chefbriantsao
Twitter / chefbriantsao
JOIN MY DISCORD!
Discord / discord
Edited by Jordan Herridge
www.ant-media.co.uk
Follow Mission Sandwich Social
Instagram: / missionsandwich
Tik Tok: / missionsandwich
Twitter: / missionsandwich
Facebook: / missionsandwich
My Favorite Kitchen Gear & Essentials
Everything on this list I currently use or have in the past ! All 100% approved by yours truly!
Below are Amazon Affiliate Links, every little bit helps!
#monetization #CommissionsEarned
*SMALLWARES*
Wusthof IKON Knife amzn.to/3cnyaIc
Wusthof Steel amzn.to/2WCgm5n
Victorinox Serrated Knife amzn.to/3bdo6jz
Rubbermaid Rubber Spatula amzn.to/2Lf9RQt
Peeler amzn.to/2YK9uFw
Tongs amzn.to/2YNpxCw
Microplane/Zester amzn.to/3fDLni7
Scrapper amzn.to/2WgJQGU
Measuring Cups & Spoons amzn.to/3bhyAOA
Measuring Cup amzn.to/3frKl8J
Whisk, Light Duty amzn.to/35QG1vm
Whisk, Heavy Duty amzn.to/3dtekuZ
Ladles amzn.to/3ciHi0y
Wood Spoon amzn.to/2AcyATr
Slotted Spoon amzn.to/2ziiMOt
Thermometer amzn.to/2yuvtG1
Can Opener amzn.to/2yuw9ex
Corkscrew amzn.to/3biQoJe
Kitchen Scissors amzn.to/2Wf9D23
Cheese Grater amzn.to/2LeRI5i
*POTS AND PANS*
Cast Iron Pan amzn.to/3fxGCGz
Saute Pan 10" amzn.to/3ckJTHs
Saute Pan 12" amzn.to/2YLu5cL
Non Stick Pan 10" amzn.to/2Ldo00G
Stock Pot 6qt amzn.to/3fwSmsN
Sauce Pot amzn.to/2LfhzKp
Dutch Oven amzn.to/2xPTc32
Colander amzn.to/2zkC4CQ
Sieve amzn.to/3fqzqfk
Mixing Bowls amzn.to/3ciaggX
Sheet Pan 1/2 Size amzn.to/3ckxNhe
Sheet Pan 1/4 Size amzn.to/3bizIlk
Wire Rack amzn.to/3bgQkK3
Roasting Pan w Rack amzn.to/2SP6hRp
*APPLIANCES*
Vitamix Blender amzn.to/35LbizS
Hand Blender amzn.to/2WgeIHx
Kitchen Aid Mixer amzn.to/3chRw0Z
Food Processor amzn.to/2zilEed
*MISC*
Rubber Cutting Board amzn.to/2L9wGVX
Sharpening Wet Stone amzn.to/2SNPgH4
Sharpening Glass Stone amzn.to/2Ad8bVx
Japanese Slicing Mandolin amzn.to/3chV4R7
Kitchen Towels amzn.to/3ctlmja
Oyster Knife amzn.to/3duN7s2
Clam Knife amzn.to/3ftSHg9
Pizza Slicer amzn.to/3ctuQLH

[@groofay]

I love how this went from "let's see what Uncle Roger thinks of Mark Wiens' curry video" to "does this psychopath ever blink?" almost immediately.

[@besmoothlikebutter6454]

this cracked me up ngl😂😂😂

[@wolfenrichtophen6010]

He just looks like my neighbor when they were on an... Illegal substance that was blue.

[@pjiratip]

😂😂😂😂😂

[@amel-jg5ui]

Mark saves all his blinking for when he eats delicious food. Then he blinks really long 😂.

[@ChefBrianTsao]

😂😂😂

[@wildannandawicaksana5004]

Correct correct 😂

[@Samizouza]

That's definitely Mark Wiens 🤣 🤣 🤣

[@andreasltveit8580]

@@ChefBrianTsao Is there not a research about this? People who don't really blink and just focus with their eyes, has a bigger chance of being a sociopath or psychopath? Not saying it's a bad thing. Just feels like I have heard this or read it somewhere. Im probably wrong, so please do correct me if im wrong.

[@justrinku]

You know uncle Roger likes the food when he insults the one making/not making the food based on appearance 😂

[@angkunehonghindimakali]

The only sign you're doing good. 🤣

[@AbsoluteAbsurd]

lmao legit

[@thunderstrike101]

Adding water first instead of coconut milk is done more in the south of Thailand usually because local chickens are leaner and much tougher than the types of chickens that everyone's used to, not to mention it's bone-in, so it needs time to cook and break down. Coconut milk first is a more well known technique, normally done if you don't have to cook your protein for a long time and is also more aromatic and has a greener colour.

[@ezybzy]

BTW, Mark's mother-in-law is from South of Thailand.

[@MuhammadBilal-lh9sc]

That also the way we Indonesia cook local chicken ( wild Chicken ) because the chicken is tough, but the flavor more good rather industrial chicken

[@kimyoonmisurnamefirst7061]

So I guess the equivalent would be free range heritage chickens in the US? Or old Hens from Farmer's market.

[@kaizerkoala]

@@kimyoonmisurnamefirst7061 Close enough I guess. The closest is probably the proto chicken before all the selective breeding. Small breast, tough and flavourful meat, and resieliece as hell. After all, the first domesticated of chicken is believed to happen in Thailand or our neighbor anyway.

[@kimyoonmisurnamefirst7061]

@@kaizerkoala Ahhh. Jungle Fowl are hard to source US-side. But free range Heritage Chickens tend to have those qualities. (Bought one out of curiosity.) Tends to have more "dark" meat too.

[@manalittlesis]

Brian: give yourself an opportunity to fail because thru fail you learn... Jamie Oliver: I never fail in cooking Asian dishes.

[@demirarol2201]

Well he definitely fails he just never learns lol

[@manalittlesis]

@@demirarol2201 😝

[@mikeyg2178]

😂🤣

[@serdavezilla6494]

Chef, I recommend watching a Mark Weins travel vlog. He always bothers the chefs trying to cook with his untamed happiness and curiosity 🤣🤣🤣

[@ChefBrianTsao]

That sounds amazing! Gotta check it out lol

[@serdavezilla6494]

@@ChefBrianTsao he's got several, but the ones I've seen he is a pest 🤣

[@singingwolf3929]

@@ChefBrianTsao Question for you sir, what would you think of using the cooked curry paste (a la Pailin (Cooled)) as a marinade for the chicken itself? Then putting it through a saute/boil/sear/roast/or even a tandoor, for what ever dish you are making? From my perspective, it looks like a "cooked and cooled" Thai Green Curry 'Paste' could make an excellent marinade. Granted, you'd limit its use to specific dishes, but seems like an interesting experiment.

[@brojoe4919]

That's not happiness. The dude is on some shit.

[@Skochakan]

My grandma used to own a food stall, she said using only salt is easier when cook big portion of food, you can let the customer add fish sauce by themself later if they want the fish sauce flavor

[@JateTheFate]

In Thailand sometimes we will actually only add salt because there are certain kind of กะปิ(shrimp paste?) that is already very pungent, adding fish sauce would add more unneeded pungency so they just stick to salt and msg

[@chalz_r]

You're correct on the กะปิ (Ka-pi - Shrimp Paste), depends on which salty profile of them you've got them. In Mark's video you can see that it is on the brown-purple-darkish side, which usually translated to salty enough for a little pot of Green Curry. So no adding fish sauce here. On another note, in Thailand we also have a side sauce พริกน้ำปลา/น้ำปลาพริก (Prick-nam-pla - basically a combination of fish sauce, bird-eye chili, very little bit of lime) to put in if we want more intense flavor. This sauce - as you may guess from the ingredients already - it is like focusing on the salty and spicy things up, but controllable per one spoonful of food. Green Curry and Prick-nam-pla goes well with ไข่ดาว (Kai-daow - Thai-style fried egg with intensely frying up the white egg, with still-runny yolk). Give it a try if you're going to make it Chef! Additional information: Ka-pi are like specialties of each province in the southern-eastern Thailand. There are a lot of profiles of Ka-pi, comparable to the Japan's type of miso. You can check the taste and saltiness of your Ka-pi by wrapping them up in a banana leaf and pan-searing it until giving a good fragrance (usually the banana leaf will wilted and yellow by then).

[@mejiajadonalberti.4208]

About the coconut milk being rendered, here in the philippines we also have dishes similar in the video, my auntie and mother always said that they like the fat being rendered on boiling the chicken first rather than the coconut milk since their flavor profile is kinda different. I also asked why they also put coconut milk at the end, its because the dish is quite spicy and the coconut milk will help lessen the heat but if it was rendered where the oil comes out that benefit will be gone.

[@dexterone8773]

Bro this mans blinks once lmao I swear This guy out here just: 👁👄👁 into your soul

[@merricfoley6481]

I've seen three versions of this video and I still can't get over how good that curry looks!

[@mikeyg2178]

22:40 eight years ago I was finally willing to call myself a Chef, I've been learning methods for preparing food since I was 10 years old, and to this day I'll be the first to admit I still have so much more to learn! I've always had this belief that while learning to become a Master Chef isn't as complicated as learning to become a physician, there's equally as much to learn in terms of volume of knowledge. I can think of 3 different ways to prepare a tortilla as well as 3 different ways to cook that tortilla. So there's no shame in admitting that we're still learning, despite our experience.

[@ChefBrianTsao]

1000%

[@GideonicGaming]

Somehow I agree with you that Mark Wien looks like he's drunk in happiness everytime he makes food video. I've been watching his vids since some years ago and I don't know if he rarely blink.😆

[@TheEternaut]

To tell you the truth Chef, I enjoy your reactions to Uncle Roger's reactions more than just Uncle Roger's ones alone. I watch and like both, I admit, but I learn more from yours (Not to mention the ton of fun in both reactions) Thanks a lot!

[@greenhoodedvigilante458]

18:15 That's style of transporting things in tied up plastic bag, also very common in South Asia. In India, Bangladesh, Pakistan, Sri Lanka.

[@shinku3]

Also Joshua's mortar and pestle is rougher than Mark's, I think this also contributes to the texture difference.

[@flora5090]

Didn't think you'd witch the Uncle Roger reaction to this since you'd already seen the original, but I'm happy that you did cus this was a lot of fun

[@Jinzo05]

Chef Brian got mesmerized by Mark's eyes rather than the culinary technique. 😄

[@sasho888prm]

👁 👁

[@ezybzy]

Beware when using fish sauce, it will boost unintended smell. You may try few spoons but stick with salt.

[@djsanchez718]

Thanks for explaining things in all of your videos. They are really interesting and informative. I am not a chef but I love eating good food so you are helping me understand some of these dishes a lot better.

[@facelessqueenie8873]

Chef.. you sounded like my golf coach at the end. I can't wait to see your video, like that you took us along on your journey.. keep up the awesome work

[@TheKobasen]

Please watch mark weins make nasi goreng, and you'll know why he always smile... (Because of something addicting).

[@SHIZZLER__]

If you watch at 11:35 he blinks quickly as he is turning his head.

[@Gr1mTh3R34p3r]

I about died when you said do what you want as a home cook. Instantly made me think of Kay's cooking.

[@denickite]

My favorite start to Sunday! Thank you!

[@AdvanceWarrior]

Very happy to see you go through this learning process and still adding so much insight. A little sad this Green Curry series is gonna end. Looks like we're not gonna see Uncle Roger's reaction to Jamie Oliver's SECOND attempt at making Thai Green Curry...

[@shirokanzaki15]

🤣🤣🤣 Uncle Roger really made fun of Mark Wiens and his family 🤣🤣🤣 can't wait to see how you cook Thai Green Curry, Chef 😊😊

[@danielbarrett3434]

Stoked for your Thai green curry. Learning with you

[@FlightsimGeek]

You know, Brian, I was trying to figure out what was off with the video when I first saw it on Uncle Roger's channel. Mark Wein's staring into your soul without blinking was the thing! It's like he was grinding hallucinogens into the paste when the camera was off. 🤣. Love the channel.

[@MXM194]

thing about you is you add a lot of culinary commentary that is missing in other react videos, and sometimes from uncle roger's videos. you do a great job! hope to try one of your shop's sandwiches some day.

[@williamhauber8622]

Love to see your reaction to his Cowboy Kent Fried Rice video too. Really enjoy your videos.

[@wolflokie4167]

Love your ability to be honest and not know and be wanting to learn… kickass channel!! Can’t wait for your THAI GREEN CURRY VIDEO!! Soon I’ll be off OT and Looking forward to check out ur sandwich 🥪 shop in BK, hope u keep getting those 👍 likes!

[@ChefBrianTsao]

Can’t wait to meet ya dude!!

[@HeyyItsDaleVODS]

Chef, I think it would be fantastic to host a round table discussion going over various ingredients or recipes with your group of colleagues and peers. Maybe everyone takes a recipe to work on over the week, month, etc and then everyone meets up with the finished result? Would be a great way to showcase different cultural backgrounds and experiences along with introducing some of the folks you talk about who are behind the scenes, granted they're ok with coming on.

[@jennjohny6752]

2k views in 45 minutes is kinda nuts.🔥

[@kunapot]

I believe, Mark’s mother in law came from Krabi, the southern part of thailand. I think it’s her style of cooking curry.

[@jjrod2988]

It always amazes me how much of a humble chef you are, never afraid to admit there's something you dont/might not know when it comes to cooking. Good break from the arrogant and self inflated egos we see so often on TV or other media outlets.

[@jordanbridges]

Someone who thinks they know everything, means they don't want to learn anymore. There's always more to learn, and that ain't a bad thing.

[@mustlebart]

i love how chef doesn’t read his comments, cause he was given the answer to his curry paste mistery many times in the comment section 😂😂

[@ChefBrianTsao]

I actually read many of the comments, but I usually film my videos in 3-5 blocks! I appreciate everyone’s info but it doesn’t always make it into the videos!

[@magdolyn]

There's also a difference between reading the information in a comment and that moment where it all sinks into your brain in a way that makes perfect sense. ESPECIALLY since Chef Brian is unlearning something that challenges his extensive training and experience. It's so much harder to believe something when everything you've been taught speaks to the contrary. To his credit, the thought process I saw going through Chef Brian's mind was, "This is opposite of everything I've ever learned, but this Auntie and all my Thai commenters can't be wrong. All the other videos cook the cream first. What's going on here?" and then, finally, on the second viewing, it all clicked, and he understood what was going on throughout the cooking process. That kind of unlearning needs to be experienced, not just read through comments. I can learn these things through the comments, because I don't have decades of competing background knowledge getting in the way. Chef doesn't have that luxury. As a teacher, this whole process was beautiful to watch. Correcting misconceptions is one of the hardest parts of my job, for this exact reason. Chef, you did a wonderful job staying open to the ideas of everyone telling you something so vastly different from what you learned, and that lightbulb moment was just *chef's kiss*.

[@mustlebart]

@@ChefBrianTsao i watch the videos and read the comments so i was just wondering how it stayed a mistery after plenty thai comments explaining the local style of curry, with the tough free range chicken that mark wiens mother in law cooks. now as i understand that hese reactions are being filmed in blocks it explains it all. wasn’t trying to throw shade hope it didn’t come of this way

[@sitaratanakornpakin]

In my household, we will saute the paste first then add the coconut milk later on, just like you’ve mentioned, I’m here to confirm! Thai fan🙏🙏😍

[@ChefBrianTsao]

Sweet! Thanks for confirming!

[@nexurolp5238]

Hi Chef, I honestly really love your videos. What I would like to hear is some of your own stories working in restaurants (for example the time you were "forced" to work in a Japanese restaurant0). Thanks

[@be7ue]

love your vids man. Mark Weins has crows feet just by his resting smile face

[@genesisgreen3458]

that's some solid advice at the end. Thank you

[@eidodk]

Mark Wiens edits the videos so that blinking isn't excessive... That's why he seem so intense in his videos.

[@argonwheatbelly637]

It's just 20 frames every five to ten seconds...labor-intensive, but possibly worth it.

[@jakublovas7224]

The way I explain to my friends (I'm from Central Europe, we're white af) why I can't just use ginger instead of galangal, I say it's like using grapefruit instead of orange. It looks almost the same, it's botanically almost the same, so I should be able to use these things interchangably, right?

[@praxis6172]

Different flavour. But if all you can find is ginger then it's up to your taste. You must have an Asian market around.

[@jakublovas7224]

That's what I'm saying - comparing galangal to ginger is like comparing grapefruit to orange. Different thing. There is no asian market that I know of, only a few stores that import asian spices, sauces, pastes, noodles, rice etc., just dry or processed foods, including galangal powder. But I actually buy fresh galangal from a local Thai restaurant

[@milky4194]

The way you described galangal taste profile sounded like you were describing the flavor profile of a strain of weed😆🤣😂

[@theresiasingleton7055]

Chef Tsao, I can't wait to see Uncle Roger react to your Thai green curry video. He's going to cause you so much emotional damage, so please for the love of God make your Thai green curry to Uncle Roger's liking so you can be crowned Uncle Tsao by Uncle Roger! Then you'll know he holds you at the highest regard for your Thai green curry recipe.

[@thejunglekitchen]

I live in Costa Rica, and it's quite common to get things tied up in plastic bags here- especially locally made things like queso fresco, sour cream, plantain chips, and icecream.

[@brandon_nope]

The part where you paused on Mark looking straight at the camera was the funniest part of the whole video 🤣

[@BrutusMaximusAurelius]

21:45 I would happily eat any of those 3 curries without a shadow of a doubt. They all looked delicious in their own way.

[@intirapornyomnak2562]

this method of cooking green curry has been done and got quite popular just recently.. like.. in the la st 20 years.. there're several reasons why 1. it's very quick and easy for the restaurant to whip up a bowl of green curry pretty fast.. Since they don't need to wait for the coconut cream to seperate in the begining of the cooking. 2. you still can taste the freshness of the coconut milk ( even a pasturised box one ) .. which is very different than the cooked down and oil seperated one. 3. alot of people seemed to be more in the " health concious" movement... they say the oil in the curry is unhealthy.. too oily.. ( yeh.. right !!! ) .. they think less oil.. not as thick.. less green.. is healthier.. (hahahahaha.. right !!) from my two cents. From Bangkok

[@SkaterBlades]

Correct me if I'm wrong (which i probably am) but i think boiling the paste and getting it into water will help it mix with the coconut cream a little better and more evenly because the milk/cream is a mixture of liquids and solids, the same with the paste and water

[@deborahfriedrich]

That's how we buy coconut milk and shredded coconut in Brazil also.

[@jomjai150]

I’m Thai and when i cook this dish at home I cook the coconut milk and curry paste first and the result is good though.

[@minam1982]

We have bagged milk and drinks in Poland, granted they've become quite rare now as cartons became more popular. But when I was a kid bagged milk was a staple.

[@cjd29]

Japan does drinks in bags sometimes, it's just not quite as common as the others you mentioned. Usually just at festivals from 屋台 (street stalls) in my experience.

[@kassandrabotts8404]

I think what makes Mark look so creepy is the fact that he looks like a pure titan from Attack on Titan in real life.

[@ChefBrianTsao]

Omg lol

[@davidsequeira92]

bagging drinks is also a thing in Costa Rica, and i think the rest of LATAM, we used to buy Coke (the drink) when i was in school in a plastic bag

[@cheapkahlol1020]

malaysia singapore thailand mostly we put the coconut milk at the last , cos we don't want to evaporates the creamy of coconut milk.

[@vitzveer]

This is southern style, water first, coconut cream at the end, no fish sauce (use salt instead), and no fat separation.

[@keona5560]

In the Caribbean (at least where I'm from) we also bag drinks! There's icepop (frozen homemade juice some contain milk), bag juice (what it says on the tin really, juice in a bag) some snow cones get put in bags too but that's not normal and more of a personal thing from family for super young kids. There are more types and depending on the island and parish they even have different names for the same thing (bag juice in on place is sky juice in another). This doesn't even talk about the bottled drinks (coconut water for example are put in water bottles for tourists). I've come to realize that we are really similar to South Asians in certain things

[@PKDionysus]

Your reactions to Mark's face was one of my favourite things about your first reaction. 😂😂😂😂 Looking to see if the faces do it again. Edit: 6:17 LMFAO!!! 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 First video was the faces, second video its the blinking. Wtf will you notice if you react to this a third time? 🤣🤣🤣🤣🤣

[@ChefBrianTsao]

😂😂😂

[@fabian170891]

Hahahaha... Uncle Roger is focus on Mark's mother in law while Brian is obsess with whether Mark is blinking or not even until whether his son blinks 🤣🤣🤣

[@feralgrandad4429]

"This guy don't blink!!!" laughed so much coffee came outta my nose.....

[@ttwar7829]

in Guyana cream soda from a bag is soo good also fried rice in the brown paper bag is amazing 👏🏼 😋 🙌

[@thorium9190]

17:58 Same happens in India for various things from fresh milk to coconut milk etc

[@Blackmuseops]

ya know what? I can get behind this :) Good video

[@russellward4624]

Get bag drinks in Brasil also. I've never heard of it in Japan.

[@user-ty5di3ku6o]

Josh's technique is European, like when they grind peppercorns. Also, Mexicans and people from South of the border use it like that as well. They make very fine pastes. In Africa and Asia, the old world, they pound vs grind.

[@gelarehmohebbi]

*love how humble and self aware you are dude! but holy shit mark wiens is a character, right!!! ahahahaha BLINK MY GUY!!!* 😂

[@ChefBrianTsao]

😂

[@ayaeve8332]

Just some tip You can use Thai green curry paste in Fried rice. Eat with Fried egg. Its very yummy.

[@Tiaimo]

As thais, this version can see widely in the southern. kindda southern stlyes. The most version you have is the one incleroger mention. ir's the central style one. Talk about coconut milk...we ceragorize it into 2 type. literaly translate is head and tail. this base on the creamy level of coconut milk. Head is early one during the squeezing process while ... more creamy and thick. while the coconut milk tail hss less cream. Tnhe way to you these 2 types of coconut milk will give the final product different result. This ingredient needs to mention for our green curry.

[@flora5090]

Also recommend Pailins video on Thai Jungle Curry

[@arjayfc4343]

I think mark in cam is a character , if you look at his other video's you can notice some people get a bit surprised when he suddenly switches persona like the one on the restaurant where the chef gets very surprised when the filming started

[@MrRyu1er]

My family is Thai Korat, when I’ve see. This dish made it uses fish sauce but no shrimp paste 🥸

[@jarlsigurdstorvann9885]

i have looked at alot of these thai green curry videos also. and i began to think of something. what if you got some smoky flavors in this dish? if you smoked the curry paste first before you started to cook that dish. would that enhance the flavors of this food??

[@theguythatlikeslegos7708]

In thailand, there is only two reasons why someone will smile like that, he either snorted the largest line of cocaine or does not live there, and dude can speak Thai

[@etepmaximus5886]

My local Thai grocer carries Thai jasmine BROWN rice. It IS a thing.

[@busymama1981]

Unfortunately, galangal and shallots aren't available in my very small town... I would love to try them tho.. I'm definitely not rich, but I would buy these to try them..

[@javantm1676]

Everyone with Mark in their name never blink

[@paullockyer7230]

Totally agree on the - if you are doing it at home, do what you want. But if you are doing a video on how to do something - make sure you know what you are talking about!

[@igormikuska4369]

Sometimes watching the original video is better because you do not see the full cut from uncle Roger

[@Conorator]

I think the Uncle Roger videos performing really well are not just because your channel is piggybacking off of Uncle Roger, but because of the comedy aspect. The non-Uncle Roger reactions are usually just informative, while the videos from Uncle Roger and Vincenzo have that comedy aspect to them.

[@imwithyou38]

i know uncle rodger lost some support including me due ot his support of the ccp

[@user-ty5di3ku6o]

This guy's face is "Hell no, he can't babysit!" 😭😂

[@Podus81]

I'm gonna make Thai green curry now and I have never even tasted it. Lol

[@joeduke8239]

Soup made with duck carcass is freaking out of sight

[@cathpalug1221]

Also galangal is more floral than ginger. If you bit galangal you know because it feel like eating flower.

[@_bats_]

Hahahaha I also get obsessed with people not blinking!

[@tildessmoo]

I like how "does this guy ever blink?" comes right when he stops to drink coffee. I wonder if the two are connected? Or maybe he has a different favorite white powder to Uncle Roger...

[@phoenixfrvr7476]

Even in nepal it's always in that type of plastic bag we transfer liquidity stuff.

[@MultiBugggs]

If you’re still fixated on thai green curry I recommend checking out “กับข้าวกับปลาโอ Plaocooking” channel. There’re a lot of green curry videos in that channel but some of the old videos don’t have English subtitles so you have to go by visual.

[@Nahan_Boker94]

thanks to you, now I cant see Mark Wiens video without focusing on his eyes anymore

[@darthlivion5446]

on the learning through failure thing: my sister ended up dedicated an entire day and an entire batch of cookie dough to figuring out the best way to make cookies, because following our mother's, it kept burning. And then, after she spent the WHOLE day doing that, I made a joke saying we should've tried using the air fryer, and she had enough for like, 2 cookies left, that she was gonna eat raw, and went "well shit now I want to try that". And you know what? The air fryer was the best way to cook them so they didn't burn. The second best was the silicon cookie sheet my sister used. so basically, just try. if you suck, learn from the mistakes made, and try again, because Brian's right. Learn from the failure, and try again. (and everyone in the house ate ALL the cookies, by the way, even the burnt ones lmao)

[@antriggjackman6274]

I been told by mate who from Thailand the milk already broken already spilt.

[@nightshade7240]

I think the main problem with Jamie's curry (that I don't think was addressed) is that he's using skinless chicken. As Uncle Roger said, for this style of curry, the fat content is crucial. So if you use a lean, non fatty part of a chicken like breast or even skinless thigh, you won't get the same results.

[@kyleabayon5458]

did he cook the chicken with the paste together first cause that chicken look liked it had a lot of dark meat and so the purpose of it is to tenderize the protein in the process?...

[@leandromelerio331]

6:17 I'm gonna have nightmares tonight, thank you. Also, he might not blink for drinking too much coffee.

[@neggy2926]

How to tell ginger and galangal apart : Ginger: -dull skin (not shiny) -soft easy to cut -more watery -brown skin and yellow inside Galangal -got a shine in the skin -fibrous a little bit harder than ginger -not as watery -the skin generally got brown with pinkish hues and the inside is white pinkish -the skin got little section like rings bamboo segment

[@greenhoodedvigilante458]

Review Mark Weins 'Nasi Goreng', Indonesian fried rice.

[@muddyfarmeroscuras4445]

I tend to render my tallow in water after experimenting both ways, water definitely yields a far superior product.

[@shinksNTK]

I mean sure, I came for the uncle roger reaction, but I stayed and subscribed for Brain Tsao

[@michaelmayers3622]

We tie stuff up like that over here my family trini, but we don't transport it like that