Pro CHEF Reacts...To Uncle Roger's REACTION to Kay's Fried Rice! | Kay's Cooking

[@ChefJamesMakinson]

I hope all of you are enjoying your weekend! If you would like to Support the Channel! - www.patreon.com/chefjamesmakinson

[@aragmarverilian8238]

Now watch Kay's carbonara or any of her pasta recipes. Increase the pain levels lol

[@godz2928]

I hope she is just trolling this can’t be true. This is not real!!!👁👁

[@efafe4972]

what about when you are searing a steak? if the oil isn't smoking its kind of impossible to get a good sear without overcooking a steak that isn't like 1.5 inches thick

[@wamblipaytah1600]

Lol I honestly hope she was just trolling us 😂

[@wamblipaytah1600]

@@efafe4972 If the oil is smoking it is not good flavor wise or health wise.... If you can't cook on a grill use a pan with no oil to caramelize the meat.....

[@glitch243]

It's amazing how she was able to make the same dish both burnt and uncooked at the same time.

[@ChefJamesMakinson]

haha yes it is!

[@anthraxcrab2222]

@@snake21abur forgetting she’s British

[@WeirdSmellyMan]

@@anthraxcrab2222 she's definitely joking.

[@RicoLee27]

@@snake21ab British people are special folks

[@thatHARVguy]

Schrödinger's fried rice?

[@Kanelle88]

Let's give that son a "A+". He managed to be honest but he was definitely trying not to hurt her feelings. It's kinda hard to do that when something is that bad.

[@Hieballa]

as AugustTheDuck put it, the best part of her videos is the super wholesome relationship she has with her son

[@toriless]

I hope he eats out a lot.

[@Splackavellie85]

You should watch the second one too. She actually “cooks” the rice in that one, but manages to make the dish even worse than the first attempt.

[@ChefJamesMakinson]

ill have a look!

[@petouser]

Nah, I wouldn't say it's even worse. Like, it doesn't look that unedible. unappetizing nevertheless.

[@rainrainlsn]

@@ChefJamesMakinson you gotta see it. I already feel bad for ya though lol.

[@bananasunshine]

How? 😭😭

[@lovediesfaster]

Seriously? Oh my gosh! 👁️👄👁️ Did She really did that? 💀

[@Bob-jm8kl]

My friends and I can’t figure out if she’s a troll or not, but she’s always so earnest, she has to be real. Bless her heart.

[@christophertaylor9100]

She does seem like a sweet lady, just sad what she cooked

[@ashleighlancaster1683]

She seems so nice, so I'm pretty sure it's real. I'm just at a loss how someone gets to her age without the neccessary basic life skill of being able to cook.

[@dh1380]

I think she's somewhere in the middle

[@EdmundKempersDartboard]

Watching Kay's cooking must be an emotional rollercoaster for a pro chef.

[@duyman8198]

I think otherwise. A couple chefs get together, few beers, cigarettes or weed and get to watch the things they are absolutely forbidden to do in the kitchen. Bet this will be a fun night for the chef

[@domeplsffs]

@@duyman8198 Ayyy lmfao. You're quite correct xD

[@masive61]

Cant even call it a roller coaster. There is no high part only pure chaos.

[@AkChiVibes]

The anxiety 😆

[@LuunnaGaia]

my dad used to be a cook when he was younger and he was in absolute shock over kay when i screened a couple of her videos for him despite what must have been a traumatic moment inflicted upon him by his own child, he still sometimes chuckles about "that kay woman" and asks me if she's done any new videos

[@TheScienceguy77]

I just love how Kay actually uses a wok, albeit incorrectly, but Jamie Oliver didn't use one on his own cooking show.

[@gabrielasunrise3295]

Sometimes people tell me "I don't even know how to cook an egg" and I find that impossible to believe. Seeing this makes me reconsider.

[@ChefJamesMakinson]

haka some microwave them as well. not nice at all

[@gabrielasunrise3295]

@@ChefJamesMakinson my colleague used to make omelette in the microwave at work. That did work (though a weird idea) 😅

[@ChefJamesMakinson]

@@gabrielasunrise3295 hahaha I can imagine!

[@majbrat]

My first roommate did not know how to cook soup - like a can of soup. -.- She learned a lot from me in the first month we lived together lol. Her husband still does most of the cooking.

[@gabrielasunrise3295]

@@majbrat we all have different skills don't we. She might survive a zombie apocalypse thanks to you!

[@celestef9727]

Lee is soooo sweet. He didn't hesitate and, bless his sweet, sweet heart, the first thing he said was you can't taste the garlic.... He's husband material. The world needs compassion, dedication and love that surpasses all reason and logic that.

[@toriless]

and a frequent Urgent Care visitor.

[@celestef9727]

@@toriless true but she'll be right there by his side and she'll go into her "mad" money to pay the hospital bill.

[@philso7872]

It is very nice that you give background information about why something is good or bad, making your videos more of an opportunity to learn rather than just criticism.

[@ChefJamesMakinson]

I appreciate that!

[@coroixiwa]

I think I've figured out why Kay's cooking is so terrible, and it took a fan sending her a VERY detailed recipe to figure it out. Much like my grandmother, she needs recipes with EXACT details down to the most miniscule pieces... Because she's cooking AS IT IS WRITTEN. My guess with the "Chicken with the egg" is that it didn't specify cooking the egg first, what kind of chicken, and what exactly, in detail, you're doing. I've worked with people like this back when I was a Residential Aide, and yeah it's frustrating and some of what you see made is horrific. The recipe a fan sent her with details was cupcakes, and for once it appeared edible. So I honestly think she just needs specific recipes with carefully detailed instructions.

[@ramboturkey1926]

i went and watched that video, seeing that she has dislikes disabled broke my heart, she seems like a nice person

[@unon735]

yes exactly IKR, i think they jsut are an amateur person trying their best, and whatever the reason may be behind them not making very good or even edible stuff, you can't be so mean to them and say such mean hurtful things, just because she can't cook fried rice correctly does not mean that she is not a human with feelings who deserves to be treated with respect and kindness and understanding, there was no reason for Uncle Roger guy to be making this video honestly it's not like she is claiming to be a professional chef and then getting the recipe wrong. makes me really angry and sad to see someone with so many subscribers and clout trying to just tear this woman apart for no reason other than getting some views. sickening really. Thanks for your comment it's really helpful

[@mrloqqe1610]

so basically she's kinda retarded, is what you're trying to say? but kudos on describing this fact in the nicest way possible. 😂

[@toriless]

She completely lack the intuition required to be a good chef. You can just tell when it is going correctly and when it is wrong.

[@jecheesecake]

Agree. She probably read use “cold rice” and thought it meant uncooked rice.

[@ongkoukyong5]

I have to give the highest respect to Chef James how he tried his best to keep the politeness

[@tildessmoo]

When even chef James, the nicest cooking reaction video maker I've found, can only describe your food with "bleugh," as Uncle Roger says, "you f*cked up."

[@ChefJamesMakinson]

thank you!

[@JLConawayII]

This was absolutely horrific. "Schindler's List but for egg fried rice" is a massive understatement.

[@TnT_F0X]

1:30 With a Wok you actually bring the oil up to smoking point and coat the pan as it heats, discard it and then add new oil and cook. Makes the non stick surface before each cooking... but Kay's 110% Effort is 100% love, 10% technique.

[@nayannbg6314]

This was way too hilarious for me😂🤣🤣 How you were enthusiastic about sharing your knowledge but then dipped into the same hopelessness we all felt

[@raviiyer3761]

I love the fact that this was the "special" fried rice and not the regular one🤣

[@ChefJamesMakinson]

🤣

[@vonsch9793]

That special is clearly the same use as in "special ed."

[@toriless]

Special = Disgusting

[@waveyydaveyy6309]

I know I’m a bit late but, I’ve been watching Kay’s Cooking for a while and I have to assume that Lee is a superhuman. The thing this man eats without consequences is impressive.

[@ChefJamesMakinson]

I have seen some other videos of her and he doesn't eat everything! haha

[@waveyydaveyy6309]

@@ChefJamesMakinson not all of them but quite a few

[@SuperManfootball]

Chef James, I couldn't resist laughing out loud but you held yourself well. Learning to be calm and how not to react. You have a new subscriber now.

[@ChefJamesMakinson]

Glad you enjoyed it!

[@maxacorn]

kay pulled off the impossible: she overcooked and undercooked the rice.

[@ciberkid22]

Here I thoufht "undercooked" and "overcooked" would cancel each other out and woul mean the dish is perfectly cooked Now I know that is not always the case

[@spikebloodworth1]

I never laughed so hard in my life. 😂 Your face when she dumped that chicken in was epic.

[@ChefJamesMakinson]

😂

[@rcteg]

Kay has been a favorite of mine for years now, I love her and her channel to bits. I'd love to see you react to any number of her recipes (beef Wellington. Korean meal, Spaghetti Bolognese, tuna tacos, fish soup, cowboy pie, mayo bake, etc.) Those are just some of my favorites, at least. Just found your channel and absolutely loving going through your videos so far, you're a great personality and super fun to watch, so thanks for the videos and keep up the great work!

[@ChefJamesMakinson]

thank you so much!

[@OceanicPearlz1]

Her cooking for fried rice and rice is absolutely unbelievable as an Asian im just speechless…

[@anumayashinwong24]

10:50 your serious face makes it more funny, chef!😂 You look like a serious father trying to control your laughter seeing your kids being mischievous! 😂

[@ChefJamesMakinson]

🤣🤣

[@ryansn3600]

When she said "I am going to put in some eggs, you can see the shock on chef's face and he really wants to laugh but he held it in. This is so funny. Love it. There is no way she is seriously doing this. I am sure she is a comedian. Bless her. Lots of love💕 Edit: I am so suree she is messing around 😂 I just watched her put mortedella like thing and egg in there. Yep! This is definitely comedy.

[@dantethunderstone2118]

At least this had some semblance to fried rice unlike Jamie olive oil

[@mariadocarmosobreira8323]

No jam inside!

[@PanamanianMan317]

I got to admit it's good to find an alternative to the usual roasting a-la-Uncle Roger. I just love you how you deconstruct videos in the most serene and graceful of ways.

[@ChefJamesMakinson]

I appreciate that! I've been getting a lot of criticism recently

[@raviiyer3761]

@@ChefJamesMakinson kindly ignore trolls..your videos are fantastic and educational at the same time .. people who appreciate food in general need your knowledge 👍

[@ChefJamesMakinson]

@@raviiyer3761 thank you!

[@richardm6704]

Hi Chef James, slight correction. Any pot that is magnetic on the bottom can be used with induction cooktops. You will find cookware marketed as "induction-ready" but there is no functional difference between those and older pots and pans that are already magnetic. I use my family's ancient cast iron pans on my new induction plates all the time.

[@amykazanas8182]

I think this is true as long as you have enough metal in the pan. We found that the smaller pans didn't work unless you used the heavier gauge (and more expensive) brand. Cast iron should do it- unless you're married to someone who's concerned about scratches on the stovetop.

[@richardm6704]

@@amykazanas8182 unfortunately I don't have any cheaper pans to experiment with, but an interesting observation.

[@mar_man813]

@@amykazanas8182 Quantity of metal isn't so important as the type of metal -- it needs to be ferromagnetic, or contain some iron (like steel or cast iron). The induction stove just uses a magnetic field that can only work on a metal which responds to the magnetic flux. Aluminum will not work, among other types

[@markiangooley]

If the bottom of the pan attracts a magnet it’s fine (a very slight attraction of a strong magnet usually isn’t enough). One risk: some carbon-steel pans will warp on an induction burner. My flat-bottom wok hasn’t but I’ve warped several frying pans. Cast iron is safe, of course.

[@DaveDVideoMaker]

I am very hopeful to see the reaction to Ragùsea’s paella in the next few weeks. Also, I love it when Uncle Roger calls his audience niece and nephew.

[@ChefJamesMakinson]

I just finished that one, he did very good! I really like his channel!

[@DaveDVideoMaker]

@@ChefJamesMakinson OK. I’ll stay tuned for it.

[@Artsificial]

It's all about the family, daddy.

[@jean-edouardahmedozzi6120]

I loved the practical explanation on oil breaking down when smoking, I heard it could be hurtful but wasn't sure, props to you for sharing your knowledge as a professional

[@Matthew_Calmert]

I appreciate you pointing out the effect of the wrong stuff. We learn from mistakes, the wise learn from other's.

[@sweetspicy92]

The irony of cooking peas but adding raw rice grains lol😂🤣🤣🤣

[@yotjha]

11:38 when even Chef James thought it's disgusting, you know how much of a disaster it has became...

[@Kuid4or3]

This video is always giving me the chills, when the uncooked rice goes in...shivers 😂

[@sofiadragon6520]

With all the love in my heart I have to say: This food wouldn't just taste bad, it could be unhealthy. From what I've seen in my four decades on this earth, a lot of home cooks need to start with some food safety lessons. Schools used to teach it, but too many don't require boys to learn it even in 2022 or have cut the class entirely. So many "basic cooking" books and videos assume people know these things. Her recipe could have just said "then add the rice" and didn't specify. Also: thank you so much for the rant about peas. My nephews said they hated peas, and I'd hate them too if I'd only eaten peas boiled to death.

[@miriambertram2448]

I just joined. Your channel is such fun and value added commentary. Thanks for the 😅.

[@ChefJamesMakinson]

Welcome aboard!

[@jesussaves6625]

I appreciate how respectful you were about all her mistakes. Lol. I couldn't have done it without laughing.

[@Blxckbxrd17]

I kinda like chef is very chill. Even she's making a very bad mistakes that shouldn't be made. But he understands her and also he is always smiling. Respect chef

[@ChefJamesMakinson]

thank you!

[@martinsmith7418]

I have been waiting for this one chef! I hope to see more videos like this!!!

[@ChefJamesMakinson]

More to come!

[@wassilifalcone3587]

I have watched Uncle Rogers video before and I like his comedy spin on it. I recently watched e few reactions of yours and you are doing a great job by providing some background informations regarding cooking. It must been tough to see that many steps are wrong or completely missing. Even though it would be interesting if a chef would do a video with her to teach one or two things and to make a delicious dish together.

[@toriless]

I must say I can see why he does so may of these you have both the comedy and the education in one "weedio".

[@_____o.r.o_____]

I really appreciate your calm, respectful and positive energy.

[@AL-12345]

I've learned a lot watching your reactions. Truly enjoyable.

[@ChefJamesMakinson]

thank you!

[@synystero]

Chef James love your mood and attitude, so humble and factual, a genuine lighthearted personality of a professional. its on my bucket list now to try your cooking!

[@ChefJamesMakinson]

Wow, thank you

[@hollish196]

This was like watching a train wreck. And anyone who has watched your previous reaction videos knows how terrible this was if you were traumatized. I need to find some of your recipes to recover!

[@amandawade7803]

In regards to the peas, it reminds me of when I was in London. As an American I thought it was so funny when I read a menu and one of the sides was mushy peas because I had never seen anything like that and I thought is was funny that they used the word mushy, not just peas but "mushy peas" and it was on practically on every menu in London (apart from the Indian restaurant I tried).

[@deaconmikepray9793]

I have to agree with Uncle Roger. This really stressed me out. It was hilarious, but I was really feeling the anxiety and I am not a chef nor a fried rice expert... Wow... Oy!

[@bryanparkhurst17]

What absolutely amazes me about this, is that this family is huge yet this woman in every video I have ever watched makes completely inedible food.

[@TheLostinTheUnknown]

Hello chef Makinson. Would you do videos about how and how long should different ingredients be cooked? For instance, the garlic. I see people usually add it first to the pan. I personally like it when it's cooked at really low heat and for short periods of time, so I add it last. In my experience, the longer you cook it the less powerful its flavour gets. Or the peas? How do fresh peas differ from the frozen ones, taste-wise and texture-wise (I have never had the opportunity to cook with fresh ones since it's really hard to find fresh peas where I live)?

[@ChefJamesMakinson]

Hey! I have made a cooking course that covers some of this and I try to cover as much as possible in most of my recipe videos. but yes this would be something to make, I was also thinking of maybe herbs and spices. I will say this, garlic if you blanch it and repeat it 5 or more times will lose the allicin, which makes it ideal for purees and even risotto. Frozen peas are flash-steamed before they're frozen but you can it the fresh ones without cooking them. in general, anything frozen especially fish will change its texture as water expands when frozen.

[@alexishoong5033]

Put a wooden chopstick into hot oil. See the small bubbles around it. That's how we check the heat when we do deep frying for the level of heat.

[@cree_VI]

was such a pain to watch her cutting garlic, i was afraid, that she will cut her fingers 😫

[@hallelion]

16:56 "In any case, if you did enjoy the video (not the recipe, but the video)" I can't 🤣😂😅

[@chaoticjam9388]

Kay reminds me a bit of me when I was 8 and learning how to cook, I made some terrible inedible things. I think she's ambitious and learning and I am here for it.

[@TraciPeteyforlife]

Please someone get Kay help for her cooking. She seems like a nice woman

[@lolipopsant4470]

Now that i find your youtube i cant stop watching all ur reaction to uncle roger

[@ChefJamesMakinson]

I’m glad to hear that!

[@JP-114]

I now understand why my Mum spent hours teaching to get me a knife, chop and not burn the garlic. Has a kid i thought my Mum was being weird. I see she taught me fundamental skill.

[@ChefJamesMakinson]

Sounds like she taught you well!

[@sagethegreat4680]

Hey uncle Roger said use day old rice . That rice just come from paddy field yesterday.

[@cuearesty]

Holy eff... my soul left my body watching this.

[@facundocorrea6074]

I got your reactions after seing a couple of Uncle Roger videos pop Up and now im basically doing a marathon on your channel. Love the calm tone and the explanations about why or how you need to do things in the kitchen. Saludos desde Argentina

[@ChefJamesMakinson]

Muchas gracias!!

[@Splackavellie85]

She finally made a fried rice that’s actually something you can eat! Still not the best, but worlds better than what she’s done in the past: kzbin.info/www/bejne/omq8YpVmmMeJrKM

[@VarjoFilosofi]

If you have the knife like Kay, DO NOT try to crush the garlic with it. The knife can break while trying to do that.

[@timorautiainen1783]

I know this might be controversial thought about colour of peas. But us Finn's enjoy our pea soup. You take dried peas and soak them from overnight or longer, then let them boil to oblivion so the liquid will start to turn earthly green, not vivid at all. Add meat (mince, spam, ham, what you can find) and let simmer more. As a side to add to soup after serving is mustard and some perverts have diced onions. As a fun fact, this is served every Thursday in the military which is conscription based and this is literally every Thursday.

[@brendanmulhall9095]

The freeze frame when James is talking about the oil burning at about 3:14 😆

[@ChefJamesMakinson]

😂

[@amanacatandhisdog8836]

Vincenzo had a great reaction video to Kay’s version of spaghetti carbonara. You have great vids and reactions BTW.

[@ChefJamesMakinson]

Thank you very much!!

[@TheLycanStrain]

Thank you for pointing out about the peas. I buy frozen peas as they're technically the freshest, cook them for a minute (I live at higher altitude), drain then use. My peas are always bright green and one of my favorite veggies. Love the pop of flavor they add to many dishes including rice.

[@jacobktan]

I really hope you do the second Kay's Cooking review that Uncle Roger does now.

[@ChefJamesMakinson]

I'll get to it!

[@lperkins2]

There is a somewhat popular rice dish here, I _think_ the fancy name is _rice pilaff_ that starts _sorta_ like this. You take some butter in a hot pan, add a bit of onion, then add some dry rice (of a variety that doesn't need pre-washing). You then cook it to _slightly_ brown the rice. The goal is to react the butter with the rice, without burning anything. The rice will also pick up the onion oil. You then add water (or, better, beef or chicken stock), cover, and cook on low heat till the rice is soft, and add _chunks_ (not _strips_ ) of fresh cooked chicken and various herbs. Sometimes, we'll also add the bits of fine noodles out of the noodle bin (the ones too short to cook properly as noodles), if it's empty at the time. Obviously, this isn't eastern egg-fried rice, and the rice _does_ need proper cooking, which means adding about 1.8x its initial weight in stock, and simmering. Oh, and if you add garlic, don't burn it.

[@evansathena9759]

Maybe next I wanna see Chef James making his version of fried rice

[@ChefJamesMakinson]

It will be something to make! ;)

[@thesausage351]

I admire Kay’s dedication to the Iron Maiden shirts, even though she doesn’t like them and her favourite singer is Bowie… I also love that despite the fact she uses KZbin for an income, she will never actually use KZbin to watch people cook the recipe she’s planning to cook so she has at least a basic idea of how to cook the recipe. I also really love how she ignores literally all the comments telling her that 1 those knives are garbage, 2 that she shouldn’t cut like that and 3 just buy minced garlic in a jar, love. For a home cook and a lady who has issues with her wrists, it’s going to be fine. I love knives and I’ve recently bought some Japanese chef knives used and restored on eBay and they are absolutely incredible and I didn’t pay much over $100 for 4 or 5 knives.

[@TastyandEasy]

Hello chef! You always recipes fantastic 🥰 happy new week 🤗🤗

[@ChefJamesMakinson]

Thank you so much!

[@tazman2nj]

Watching Chef Makinson's reaction is priceless! Really enjoy watching all your videos.

[@fauxtaux]

Oooh boy! What a train wreck. I had not seen Kay’s videos in years. I had almost forgotten. But here you are reminding me. Well, one good deed deserves another so check out Auntie Fee, if you dare. Thanks, James. This was fun.

[@ChefJamesMakinson]

Hey Faux! haha Ill check Auntie Fee out and see. After seeing Kay and knowing that type of English personality I honestly think its an act you can hear her laughing at points, and her first video is not that bad. I also see that she made a paella 😲 so I may have to do that one. I hope you are well!

[@fauxtaux]

@@ChefJamesMakinson start here ;) kzbin.info/www/bejne/b4e7gp-qfbier7s

[@caroline5735]

3:31 the face of uncle roger during the time is so funny

[@ruedelta]

For some contrast, it might be nice to review Uncle Roger's review of Wang Gang's egg fried rice. Would be real interesting to see how you synthesize professional Chinese cooking techniques.

[@ChefJamesMakinson]

I'll check it out! you learn a lot more from watching good technique. I still haven't been to Asia and would love to visit!

[@WerewolfLord]

Wang Gang is now doing a series of tutorial videos on Asian knives and knife skills.

[@suewardastrologer]

Thank you for the recommendation re an induction hob. I shall get one. It is possible to get a ferrous metal plate to put over the hob so that any pan will work with it (the magnets in the hob need ferrous metal pans to operate the hob). Also, I’m enjoying your reaction videos and I love Uncle Roger - your comments confirm for me that he knows what he’s talking about.

[@ant6516]

Have you ever tried to make Indonesian "healthy food"? If not yet, here is the recipe you can try in your future video: pecel madiun, sayur asem, gado gado, rujak cingur, rujak buah, urap etc All of them available online, but you need to translate it coz most of them only available in Indonesian HINT: if you read "red / brown sugar" in Indonesian recipe, that meant palm sugar / coconut sugar. Dont be confused with "western" brown / red sugar

[@brahmpayton334]

Good sir. You were 6:40 into this video before you lost your innocence. Watching you be professional up to that point was a joy.

[@dingaia]

this feels almost like an expert on a witness stand making comments on a witness testimony, fascinating

[@Swi2thMummbles]

That comment about he cant taste the garlic at the end got me 😂 i didnt expect that

[@GeekBot404]

my heart hurts every time i see that video.....

[@TheSupertecnology]

I got an induction stove thinking the same. But luckily all my kitchenware was either induction-friendly or made from steel/iron already. Only aluminium pans and such need a ferromagnetic base. Here in Mexico most cooking pans, pots and skillets are made from ferromagnetic materials, so basically anyone can switch without hazle.

[@fisharefriends598]

She still cooks better then Jamie 🫒 .. But rice shouldn’t be crunchy 😂

[@Massymii]

I never laughed so hard in my life. Uncle Roger’s comments are the bomb and Chef James is being so kind and polite. 😂😂😂

[@ChefJamesMakinson]

Haha 😄

[@marycasanova8905]

I am not a professional cook. Actually, I suck...BUT I can make proper rice, and good fried rice. I agree with Roger. This makes me sad. 😢

[@stevieg4201]

Absolutely hilarious, I’m making egg fried rice while I’m watching this, I literally laughed out loud a few times, good entertainment chef, thanks.

[@badgebadge8946]

Kay is playing a role and doing it beautifully. If you want to see an actual youtube delusional "chef" please watch Jacks Cooking. Hours and hours of entertainment. He even eats completely raw chicken.

[@ChefJamesMakinson]

He eats raw chicken?!

[@WerewolfLord]

Even better is to watch the Cooking with Jack Show videos on August the Duck's channel. It's like these Uncle Roger reviews, but Jack Scalfani is on another level. Raw chicken is a regular feature.

[@masterbeethoven8209]

It took me ages to work out that it was a troll account, I think it's because she's older and nobody expected it.

[@badgebadge8946]

@@ChefJamesMakinson as werewolf lord says, its funnier to watch it under August the ducks commentary. I think you will like it. At one point he realizes the chicken is pretty much raw, but follows through to get the take, all the while saying how delicious the marinade is.

[@nathangeorge6575]

Isn't that just chicken sushi? I thought it was healthier that way 🤪

[@j3ffro738]

Chef I just found your channel today and I love your content. I can't wait until I get into your recipe videos. I appreciate how you remain so calm through this disaster. Your line cooks gotta love working for you. I would stage for you 5 days a week just to pick your brain.

[@ChefJamesMakinson]

Thank you!!

[@axlferrera]

I would love to see your very own fried rice recipe 😁 Edit: and I hope uncle Roger would review it

[@ChefJamesMakinson]

I would love too but I need to get a wok, my kitchen is very small! haha

[@axlferrera]

@@ChefJamesMakinson don't worry even a small kitchen would get better with nice sprinkle of MSG!! haha 😂

[@amanacatandhisdog8836]

I would love to see this as well

[@susanlippy1009]

@@ChefJamesMakinson I think Uncle Roger needs to send you a wok🤣. Lol

[@patricknez7258]

10:11 "It's gonna take a lot more than salt and pepper to fix this.. a lot more" 💯😂

[@Shiuchrit]

Uncle got Sasa nasi goreng, wooww, I thought I was hallucinating.

[@JoelTehMole]

James needs to watch more Kay's cooking videos

[@ChefJamesMakinson]

😂

[@1989Azrael]

I also don't understand the induction stove bashing. I went from gas in a rental apartment to induction in my own apartment and I would never go back. And induction stoves don't have any color obviously, if it gets red (or purple?), it's a ceramic stove. Another great way to see if your oil is hot enough, is to put a wooden spatual or a chopstick in. When bubbles start to emerge rapidly, it's ready. The range of "a bit crunchy" seems to be quite wide. I would say, the rice at the bottom of a paella pan has to be a bit crunchy. This here is like taking dried wheat grains before they are grinded into flour and feed them to your "victim".

[@ChefJamesMakinson]

inductions don't show any color change, its all magnetic and they are more efficient. true but we do things as fast as possible and know after enough time cooking when the oil is hot enough. However, you can hurt yourself very badly if you splash.

[@th3R0b0t]

My best assumption is Infrared, since it was glowing purple, I know some cell phone cameras can make that light purple in camera. Also, I know this sounds super crazy, but my mom would put a drop of water in grease or oil, and you can here it pop as it heats the water to steam. So you can get a good idea if the oil is ready the water pops off quickly. Obviously don't put anything more than a drop cause that's just asking for trouble. But the tip has served me well for many years.

[@dcstealth11111]

I like keys cooking she obviously joking the way she so proud of her meal in the end always makes me laugh

[@taiwansivispacemparabellum9546]

Cooking is science, no matter which culture a dish come from, its science. Taking liberty with an established recipe, one may call it fusion cuisine or alchemy. But what we see more of, are celebrity cooks doing unholy necromancy on TV. And this lady is the end product of that cultural interpretation tragedy.

[@yazzmagtalas]

This is my 2nd video from this channel. I like the combination of comedy and education... Also chef James has quite a therapeutic way of explaining things. 😁 I think i might subscribe. 🤔😊

[@ChefJamesMakinson]

Glad you enjoy it! :)

[@jarlsigurdstorvann9885]

when i thought your content couldn get any better, you bring up the level of editing to a whole new level, my man! if i had to guess by just looking at this, i would assume you got a couple of 100k subs! this is great stuff! but i got a couple ideas you can consider to do if it helps your channel out further. warning! food for thought coming up! :3 1. reminding people to give you a sub if they like your content. alot of youtube videos can get alooot of views, but then 80% of those views may be unsubbed people and thats sad if they like what you do. 2. keeping an channel easy and constructive like this may help you hold on to your audience. reaction videos is a very popular category of entertainment. watching people reacting to an action movie may be more fun for people then watching the actual movie, lol. if you made a second channel and base that channel only on food you make? then things be maybe alot more easier showing off to people when you showing people your work + you may have an easier time introducing food you make to somebody out there if you have an channel with only that type of work. if running 2 channels becomes too much work? it may not worth implementing until you get an editor to work for you. 3. now this may be more intresting for ya. earning money for working with stuff like this. but you may have to know your fan base alittle better to do this i think. if people want you to react to content? i have seen youtubers demand money to react to content. but i dont think you could do that just yet. i think you would need to do just about evrything for now to keep this channel running before you could reap the benefits of your hard work, if you know what i mean? :3 4. in the words of Kevin Samuels "if you are good at what you do, you can demand money for it". and i think that is really true if you run a channel like this. what if you open up opertunities to give people private lessons? if i had to guess. i think on average people dont really know how to make food. and they dont need to if they have access to all kinds of food anywhere. but people can never go wrong with learning to cook, so giving people skills may help them as much as it can help you also to do this kind of work long term. 5. may be the most uncomfortable. but if you wanna grow, it may be very useful in doing. reaching out to other chefs do works on youtube. but then they sort of have to be running more of a reaction channel then anything else i think, like Chef Brian Tsao for example or Mrnigelng. i think a fellow chef who is running a youtube channel would take intrest in helping another chef out and if they are open to reacting to your content? that may help you grow really fast what do you think? sry about all of that xD just for a second i got alot of ideas to suggest if it would help you out

[@ChefJamesMakinson]

Hey Man! Yes I agree with you on everything but right now I don't have the time or money to hire anyone and run 2 channels, I am teaching and I have my cookery course out but like everything, it's a lot of work and time for just me to do. I would love to work with other chefs and I have in the passed. but most of them have small channels or they are working full time and can't cook with me here in Barcelona. There are many Spanish chefs here and this could be something for me to do this summer. Until I get bigger I can't really charge for anything, I was doing twitch last fall but again 2 videos a week plus streaming, and my father passing away was too much. I sure Mrnigelng charges a lot or you have to be well known before he would do anything. but we never know! feel free to send me an email! you have some brilliant ideas my friend!

[@jarlsigurdstorvann9885]

@@ChefJamesMakinson aw shit :( im sry for your loss. these times are rough man. but you are doing good. sooner or later this thing will you are doing right here will pay out. i wouldn think too many people demand payment in reacting to somebody's channel when they already get payment for the content of reacting to to your work. but if they do demand payment, i supose that is well deserved benefits to being that big. but i think some would be happy enough to settle for the youtube money they gain. but keep on working my man! consistency is what is gonna bring your channel somewhere!

[@BushraKhader]

Oh my god! I was waiting for this. 😂😂

[@AditiNath1234]

Great👍👍👍

[@ChefJamesMakinson]

Thank you 👍

[@edmarsouza2479]

I really like your reaction videos, I'm learning a lot from your background information. Thank you!

[@ChefJamesMakinson]

Awesome, thank you!

[@booniedogchamorru2205]

Love your Chanel! Found it in my recommended videos!

[@ChefJamesMakinson]

I'm glad to hear that!! :)

[@maryreed7008]

LMAO. I do love this video. Your comments snd reactions are so funny.

[@alec1984]

Chef James, the look of horror on your face when she added what she "called" chicken, was PRICELESS!!!