WHITE MEAT Butter Chicken?! Pro Chef Reacts

Matty Matheson tries his hand at butter chicken, if that's what you want to call it. He wouldn't put something silly like olive oil in it, would he? Not like Jamie Oliver?
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#uncleroger #butterchicken #indianfood

[@a.v.y8331]

it doesn't look like it'll taste bad, but it's a little hard to call it butter chicken. It's like.... an indian-inspired chicken cream stew?

[@mckennalester2248]

I Agreed

[@blaxplays8215]

Yeah that's sums it up really

[@yothatsit9758]

Raw onion purée is gona taste bitter out of Asia i lived all over the world and it doesn’t work anywhere outside Asia. Go on google 😂

[@shubhamtongaria3294]

Yeah Chicken ki sabji is i would call it

[@michaelfritz8725]

It's Indian seasoned cream of chicken soup

[@cassiopeia1931]

Man, Chef came out ready to go to bat for Matty and immediately got Jamie Olive-Oiled right out of his shoes.

[@ChefBrianTsao]

😂

[@yoaashay]

As chef Brian pointed out, traditionally we don't blend onions raw, we usually sauté them till golden brown and add the spices and then blend it up. Personally what I like to do is blend the sautéed onions, blend raw tomatoes separately, and in a pot add some oil, toast some spices (chilli powder, garam masala and the likes), and tgen add the tomatoes. Then sauté that till the oil releases and then add the blended onion mix. Cashews aren't compulsory but they do add a bit of richness to the gravy. Turmeric may not be used in restaurants, but in home cooking a lot of people like to add it to gravies for colour, and because it has medicinal properties. But the amount in the video is still too much, all you need is a pinch lol. As for the chicken, I'd suggest that if you have a gas stove, instead of pan searing, try skewering the marinated chicken and roasting it in open flame, flavour-wise it will simulate a tandoor and have that smokey flavour. You can also roast it in an oven instead. Sry for the long comment, just trying to provide insight as I've cooked the dish a few times.

[@ChefBrianTsao]

Don’t be sorry I love it! Thanks for sharing!

[@Checkmate1138]

Hmm, over the burner? That's a good way to make a mess of your stove 😂

[@benf6822]

​@@Checkmate1138 if you line everything but the flame with aluminium foil you can just toss it at the end

[@Chelle-zq9xr]

I've never seen someone chop so fine just to blend..🤦🏽‍♀️

[@anufoalan]

That was definitely milk that he added, that’s part of the reason it was so thin too, you can tell by how it poured it was maybe whole milk but definitely not cream. Also the residue didn’t cling to the bottle like cream does when you pour it out of a glass container, that was definitely milk.

[@petouser]

On another note: Milk + Butter = Cream 😎

[@anufoalan]

@@petouser milk+ butter ≠ cream yes it will increase the fat content but it does not have the same flavour, texture or thickening power that cream has.

[@NightAn93l]

I don’t think it was milk. It might be half&half or light cream because when it’s first added it doesn’t immediately incorporate into the gravy but it looks like the gravy thins out a lot after mixing. Still the wrong ingredient, either way 🙅🏾‍♂.

[@anufoalan]

@@NightAn93lI think it was whole or homo milk, not even half and half

[@DarkKeybladeMaster23]

aint no way it was anything but whole milk@@NightAn93l

[@vivekvarma5831]

Turmeric is very common ingredient in Indian cooking we use it in butter chicken as well but we add just a pinch in every dish

[@professorbutters]

Also, if you get any turmeric on your clothing, you can kiss it goodbye. You will never get the stain out.

[@Aradhaya45720]

​@@professorbutters it never happens to me how you get turmeric in your clothings .....

[@duck20484]

@@Aradhaya45720 He was trying to snort the turmeric

[@pranshuloves1178]

@@duck20484 🤣🤣🤣

[@arsyfoox]

and Tumiric is the hardest to get rid off in the form of a stain.

[@damiaanwolters4739]

It's really not that hard.

[@dougrussell1926]

I like how Babish will cook something the regular way, then come back and put his spin on it.

[@Joe_for_real]

Yeah, but what about how he says saucepan? I kid, I kid.

[@MrHizman]

Think you got this spot on. Matty's butter chicken appears to use a lot of the same tricks that I saw in a cheats version of a chicken Tikka masala. These included no marination, a pre blended sauce that is cooked down (that is no gravy) and milk instead of cream (cause it is cheaper). It will taste ok but no better than that. Also anyone familiar with butter chicken will be tell something is off right away. Not so mad about the tumeric but he used way too much. Seen butter chickens in orangey, pinky, and reddish hues. A little tumeric won't hurt but too much will affect the flavor. That said, the dish looked way too yellow and it will be bitter.

[@deathpyre42]

Eh, tbf he's too high to come up with something good, so if it's edible that's a win. He's just the zoomer version of cooking with jack.

[@vivekvarma5831]

And usually we add just a pinch of turmeric for the sauce but he added three tablespoons I think it’s gonna taste very bitter and he added no salt

[@sombhakat1680]

Uncle Roger saying "o Teri maa ki" 😂😂😂😂😂just hilarious 🤣🤣🤣

[@Moetastic]

What does it mean?

[@sombhakat1680]

@@Moetastic it's a very high level curse word😅😅

[@chavalikumar]

Wanted to buy a Mustang Mach-E and get a custom licence plate that said "Teri" just for this reason

[@Steeldragon493]

Love the idea of serving your Guga dish at the restaurant - someone have one for me!

[@groofay]

Seconded, damn I wish I lived closer to NYC.

[@jeffeidson2526]

There is something sus about it being April 1st...😮

[@sayeedkizuk5822]

Tip on the spice level, most Indian dishes add chili three times, the dried, the fresh and the powder. There's lots of room to increase one of those quantities without adding a new variety of chilli into the mix. If I want a dish extra spicy I add cayenne powder at the end if the dish is red, but if the dish isn't red I add more dried chili at the start.

[@mayuravirus6134]

Filippo Berio ExtraVirgin Olive Oil!? THAT'S EXPENSIVE

[@DIDisguise77]

Extra Virgin Olive oil. Or are you talking about a person?

[@musicgirl214]

@@DIDisguise77 they are talking about the BRAND of extra virgin olive oil matty used.

[@DIDisguise77]

@@musicgirl214 I know. It's just a joke.

[@aaronlopez492]

I love extra virgin olive oil but time and place. If I'm showing someone how to prepare an authentic dish. Stay true to custom. If you're going to prepare it for yourself or your family at home knock yourself out that'll be fun. Thank you, Chef.

[@15oClock]

Matty will be hesitant to be an authority on poutine because he's afraid of catching flack from the Québécois, other Canadians, and yet he puts out this recipe.

[@FlatBroke612]

Canada is basically India now though.

[@lastdeathrow]

Where did he claim to be an authority on poutine? He made his take on a butter chicken with things people in North America have easier access to. Lmfao like people get so mad at Americans and Europeans making other cultures foods in their own way but no one bats an eye when other European or American food is replicated?

[@sabitasahu3030]

@@FlatBroke612 😂😂😂🤣🤣🤣

[@damusagi]

I was just thinking about this video last night as one of the Uncle Roger videos he hasn't reacted to yet lol

[@ChefBrianTsao]

Long time requested video for sure!

[@peterflom6878]

I like how you talk about opportunities to add flavor. Good way of thinking about cooking

[@cecilelee2442]

Thanks Chef Brian! I love your explanation of techniques.

[@ChefBrianTsao]

Thank YOU for tuning in’

[@RikudoMadaraUchiha]

You don't need to salt the water for Carbonara, the pecorino cheese is salty enough for the pasta.

[@thiccestboi5114]

It's worth it if you use parm, since it's not quite as salty as pecorino. Also depends on the meat you use imo, though you definitely don't have to salt it as much as you usually would.

[@katvtay]

@@thiccestboi5114If the meat isn’t guanciale, and the cheese isn’t Pecorino Romano, you didn’t make Carbonara.

[@argonwheatbelly637]

I just listened to the band's music. Awesome in a very retro way!!! It's melodic, but banging, too. Sandwiches, music, chefing...that's the good life, man. Never stop!

[@catherinejones5807]

Great video, Chef Brian!👍🏻 The sandwich and potato salad you made with Guga were awesome! I’m stoked that you are making them available in your restaurant even if it’s only for one day. I’m sad that I’m on the other side of the country and can’t join you on April 1st to taste these dishes. I’m afraid there was so much wrong with Chef Mattie’s butter chicken, that I’m not sure you can really call it butter chicken. It’s just his own Indian-inspired creation. But that’s how new dishes are created all the time. Keep doing what you do. You are awesome! Take Care!🤘🏻

[@TheDarkLink7]

Every Chef Brian video "i am going to do my own butter chicken." Also Brain "hey April first there's gonna be a new sandwich." I have a feeling Brian is kind of punking us.

[@ChefBrianTsao]

It’s not a prank! 😂

[@klubberzvonhatzenbuhl563]

*Brian

[@xasifsaeedx]

Regarding Tomato Sauce: I personally dont like tomatos but they have an essential flavor profile in desi cooking. As a student who'd batch cook, I once opted for Tomato sauce (normal not pizza sauce).... never again. it's overly sweet and is quite different than using normal tomatos. It's so different and wrong and weird that I actually felt exactly what was wrong with the dish. In my humble opinion, tomato sauce is a simple no go in desi cooking. I'd rather not add tomatos than add tomato sauce. rest is pretty much covered in other comments. oh and the Hindi phrase Uncle Rogers says is a profanity: "your mother's" (followed by something which you can imagine what'd be).

[@totallylooney8292]

I love your videos, commenting for the algorithm! And as a bit of a weird request - I quit my job during the pandemic to finish my doctorate, so if you could do a vid or two of recipes for people like me - limited money, friendly to canned ingredients, either good for small portions or good to portion out and refrigerate/freeze for a week or so... I have some, but having some that are higher in quality would be great - just throwing that out there!

[@lmpeters]

You might also want to check out SortedFood, if you haven't already. They've done lots of "budget battle" videos where they demonstrate various skills and tricks that allow you to do more with cheaper ingredients.

[@totallylooney8292]

@@lmpeters Thanks, I'll check it out!

[@mannysidhu7723]

Usually we don’t use the fond left in the pan after the chicken.

[@elfinamurni5567]

It's pretty interesting with the blender because as a Malay, most of our cuisine involves blending/pounding of the base (onion, garlic, ginger, turmeric etc), before we saute them until the "oil breaks" and the we add water and whatnot. So when I was older and ventured into Indian cuisine, I realised they don't blend/pound them the way Malays do. Yet the texture they get for their food is relatively similar. But I realised it was because of how long it gets cooked and it breaks down into really soft texture. It was pretty fun learning the various cuisine especially since I live in a multi cultural country. And the history behind why and how such foods are cooked is pretty interesting and fun and makes me love cooking 😅

[@adityarajan592]

I’m not sure what Indian dishes you have been making, but I’m from Kerala in south India and we definitely do a lot of blending/pounding in our dishes. Southern Indian food is closer to Malaysian than North Indian is

[@elfinamurni5567]

@@adityarajan592 haha I'm not sure which part of India the videos are from. But the ones I've seen randomly on Facebook or whole searching up recipes, they don't usually pound them. I guess there are still more to see and more to learn from the world! 😁

[@adityarajan592]

@@elfinamurni5567 For many of our dishes (Kerala food) we make a paste with roasted coconut, dried red chillies, coriander seeds and various other spices and then add it to the curry. We also make various types of chutneys by pounding which is used like dipping sauces

[@texasgina]

Chef you're spot on with his recipe and lack of marinating. I've been cooking Indian food since I was 16. It took several years to perfect certain dishes. This is not the correct way to make butter chicken 🤮 Have you ever watched Headbanger's Kitchen?

[@yolonohomo]

how do you marinate the chicken?

[@stawka2859]

New drinking game - every time you mention when you're going to make a butter chicken video 🤣

[@sagarsk6101]

Hahahaha, it was a funny one! Great to always see more of you, Chef! Oh, and....... "Oh Teri Maa Ki" ..... Is analogous to a"Your Momma" Slang. Lol~

[@ChefBrianTsao]

Thanks! 😃 and thanks for clarifying! 😂

[@thiccestboi5114]

Yeah, bay leaf can be put into butter chicken, but it's best if you use indian bay leaf specifically, it (unsurprisingly) compliments the gravy a lot better than other types of bay leaf.

[@rn2787]

One thing that I would recommend is looking up the writen recipe. Generally things like salt, pepper, etc... are going to be in there because you use how much you want for most recipes or it's so basic that you should know if you know how to cook at all. I generally put garlic in there that way because I use a lot of it compared to other people.

[@heav3n777]

We actually do blend tomato onion and garlic together when we are in a hurry at home.

[@recipesandsongs8050]

Cumin seeds should be tempered in hot oil. Otherwise just use roasted cumin powder. Basil will clash with coriander.

[@fksb4831]

I’ve seen so many of these vids and only now am i realizing how much of a goat this man is for that killswitch engage poster.

[@vivekvarma5831]

for that quantity we don’t add 1 cup of cream we usually go for quarter cup you’re basically adding cream just to increase richness not to increase quantity and adding more cream dilutes the colour of the makhani sauce so we just need to make sure ur not losing any colour of the Sauce

[@ChefBrianTsao]

Thanks for sharing!

[@nandkuj]

The cashews aren't super traditional but adding those or almonds or both adds creaminess without the need for a huge amount of cream.

[@vivekvarma5831]

Chef it is a very common thing to blend the onions and tomatoes after sautéing this is the first time I’ve seen blending the onions and tomatoes without sautéing

[@jasonmorrow5732]

The only thing more brutal than uncle roger is your new album. So damn good. If you guys play on the west coast, I’ll be there!

[@ChefBrianTsao]

🤘we hope to next year!

[@CoalCoalJames]

Uncle Roder as brutal as an attacking 2 week old kitten~ Maybe make jokes about black people and see how though he is then~ Hiya~~~

[@22martinez1]

I think Matty's butter chicken isn't going to be bad but still inferior since the chicken wasn't marinated and it didn't have that mailard reaction that you get when searing the marinated chicken or tandoor chicken which makes it delicious and I prefer using dark meat over white meat since it's juicier.

[@eypandabear7483]

The “Indian oregano” is kind of ironic because fenugreek literally means “Greek hay” (from Latin faenum Graecum).

[@oliverprovip]

Awesome content as always, thank you !! I only have 1 complain, what is with the shaky camera

[@artonsafari]

“Prepare for the scorn of the internet” lol Part of the reason I have an all basswood Explorer going was to feel the scorn of the internet. Bring Loss Becomes back up to MA, RI or CT for some 3D high fives and fist bumps!

[@ChefBrianTsao]

Careful what ya wish for… you may see us in the summer hehe

[@dhruvseoni8418]

Bird Eye Chilli is a varietal of types of chilli’s used in India as well. Except we use it when it’s green.

[@hollinkarelja7564]

and ive always used tumeric for butter chicken it helps with colori

[@KorGgenT]

that was a *lot* of turmeric, though i personally do use a bit of it in the marinade when i'm making the (imitation) tandoori chicken. if you look at the original video though, he actually mentions that this is a more lazy version of butter chicken.

[@lethe5683]

11:58 that's too true! I don't understand how anyone thinks it's spicy, it just has good flavor.

[@FirstLast-gw5mg]

I feel like pre-blending the veggies could have been a compromise that he made for that specific type of blender. It's easy to just blend up a bunch of hot veggies with an immersion blender, but with the type of blender that he's using, if the contents are scalding hot it's kind of a pain because you have to put a lid on, and then when you blend it immediately heats up all of the air and creates pressure inside the blender, which is then going to want to leak and blast hot steam if it's not tightly sealed (or the moment you crack it open). I've blended hot stuff in that type of blender and I can really see why it'd be so much easier with an immersion blender.

[@majintv24]

Idk if someone told me they were making butter chicken but i saw them using olive oil, chicken breast, and a jar of italian pasta sauce id ask if they were going to boil some rigatoni cuz it seems more like theyre making a chicken ragu which id definatley eat but that doesnt soubd like a butter chicken recipe

[@david-dw5or]

Lmfao your face changed INSTANTLY when uncle Roger said he likes getting choked lmfaooo.

[@meh_lady]

Haha “I’m Okay” is me and somehow I missed the one video that it was mentioned in. Obviously I’m not okay because I missed one of your videos, that never happens! 😂 Thanks for checking in! 😅

[@nawlsone586]

Gotta chalk this one up as a miss bro. Love Matty regardless of this recipe.

[@tylerjames962]

Usually when I marinate I create a paste out of most of the ingredients and mix it with Labneh and then marinate overnight(use bone in thighs). Obviously I don’t have and can’t use a Tandoor, however grilling it is the closest thing I can usually do. I’ve not seen Tumeric put in, but I think it’s because he wanted a color, especially because the ingredients he used and the method he want(especially with milk) was going to give it an odd end color. Have to say, your penetration rate with marketing your restaurant via your videos has to have your business doing great. No idea how you manage having a wife, and business, and then doing this as well. Good for you man.

[@MKDumas1981]

...and a band.

[@tylerjames962]

Forgot about that. Dude how the hell can he do all that .

[@rbbro2763]

Can't wait for this!

[@ChefBrianTsao]

You and I both! Hope to see you at the premiere!

[@CalebJD]

I always thought of Matty's recipes as quick, sometimes non-traditional meals. I don't think he ever claims to be traditional, quite the contrary if memory serves me right. What would be cool, and I see Nigel has started, is to cook both and compare them. But instead of a traditionalist view (which is the character of Uncle Roger), perhaps a more neutral one? For example, "Matty's butter chicken would be way more creamy and less aromatic and tasty with a noticeably different flavour and texture profile, but takes a significantly shorter time to prepare. Here are a few things I'd do that would not change the complexity or time taken for his recipe, but you gotta try the real thing" and so on.

[@shadowstrike2594]

South Asian, both Uncle Roger and Brian mention about the olive oil but both my Pakistani mum and Bengali grandma (paternal) use Olive oil in their cooking, so I think it's ok to use it for our dishes

[@colours8846]

Bengali and olive oil? Doesn't sound right.

[@pranshuloves1178]

Sounds a bit sus there dude? You sure you're south asian?😑🤔

[@shadowstrike2594]

@@pranshuloves1178 yep diabetes runs in the family, my grandma tries to make the food healthier

[@pranshuloves1178]

@@shadowstrike2594 Ohh! so that's why.. Tab theek hai.🤣 My dad has diabetes to.. But he'd fast rather than eat anything made in olive oil.🤣👍

[@BerialAstral]

Damn you, Chef Brian! Damn you for not being in Norway! I wanna go to Amurica! ;-;

[@ricardocruz4235]

No wayyyyy! Brian is in a metal band?!

[@landshark9992]

(I'm on a bit of a Brian Tsao video binge lol) Even if you don't use day-old tandoori chicken necessarily, you ALWAYS marinate it. I also agree (partially) with Uncle Roger, chicken thighs work best overall for butter chicken, though if done well, chicken breasts can be fine too. It's very difficult to mess up chicken if you're not Jamie Oliver, but you'd be surprised how many Indian restaurants in the UK do just that!

[@confreeknor1]

I live in a small town in norway, we almost have no oils but olive oil in the store... its so sad... we can get a offbrand peanut or but usually nothing else... ive yet to see avocado and i rly want that.. theres like 20 types of olive oil tho..

[@ernstpapenfus2593]

Would love to see Chef Brian make that butter chicken,then Uncle Roger do reaction,maybe mix James in there too..and the Killswitch Engage poster just by the way..is *quack* awesome.!

[@ChefBrianTsao]

🤘😁

[@alsmith9853]

Interesting to see how much chilli he put in. Generally butter chicken as served in Indian restaurants in Australia is very mild, often chilli free. I assume that's to cater to the palates of many (not all) Aussies who don't want high spiced hot food.

[@Andy-Fox]

I read some old cook books many years ago that used turmeric as food colour more than for its flavor in similar dishes, And the thing with matty he does whatever he wants it's his style. Matty once said cooking should be fun do what you want get crazy. If you don't like one thing don't add it. If you like one thing add it. Make it your own have fun.

[@muhammadmohaiminulislam7189]

3 table spoon of turmeric??!? It will only taste like turmeric and nothing else. How did he eat that??

[@ChefBrianTsao]

😂

[@shirokanzaki15]

now this is what I've been waiting for hehe

[@ChefBrianTsao]

Hope to see ya at the premiere!

[@rayl3103]

I always marinate the chicken even if only for 20-30 minutes. Usually though, I marinate overnight. I'll admit I don't brown the chicken but I know I should.

[@adamrk1973]

Another entertaining video.. I look forward to them all. I found another catch phrase for a video insert or a special..." GTG". Going To Garbage!!! Ha ha.:). One thing that concerns me in many of these videos is there is not a big discussion about food safety, especially Handling raw potentially hazardous food. As for me, I would never place raw chicken or raw meat into a sauce Without some sort of poaching searing, braising. There are some procedures or recipes that call for it, but I don't do it personally.. Looking forward to more Brian Rock on.!

[@lordgrim8142]

that Loathe hoodie is peak drip!

[@Jenn-ie5vf]

Chef Brian, could you do me the favor of letting me know which types of olive oil are best for salad dressings vs. sauteing vs. frying? Not sure if I'm using them correctly lol

[@ChefBrianTsao]

You can use EVOO for a lot of things, just don’t do anything super high or sustained heat like searing or deep frying. Quick sauté, salads Extra Virgin olive oil is fine. Regular Olive oil has an even higher smoke point and cheaper than Extra Virgin Olive oil, but I would still not use it for high heat searing or deep frying, just a cheaper alternative or for flavoring that is milder than EVOO.

[@Jenn-ie5vf]

@@ChefBrianTsao Thank you so very much. You're the best for responding :)

[@implodingnerd]

Yooo. Dope Loathe hoodie!

[@hismajestylordsmenkhare5878]

I might be wrong but I'm pretty certain butter chicken is considered a curry anyways it's beautiful when done right though I bastardise it a bit because I love chili so I usually also mix harissa paste or just as cayenne pepper to the the dish for heat

[@TreyMcDonaldAnimator]

"Probably got lit up." Bro, it's Viceland. He DEFINITELY got lit TF up. 🤣 This is off the freaking wall. Haven't had Butter Chicken yet, but this seems both unorthodox and off the wall. Just like Maddie.

[@bdavis7801]

🤔 I wonder if the turmeric was to mimic like if he'd used the tandoori chicken? But I don't think that much is used in that. I would think not cooking the chicken first would add more fluid into the sauce too. I wish I lived closer! 😭 That sandwich and potato salad looks so good!

[@NightAn93l]

Turmeric is in tandoori chicken.

[@inflatable_friends]

I absolutely love the outro song. What position in the band do you play?

[@ChefBrianTsao]

Lead guitar🤘

[@jamescronin7715]

React to Uncle Roger reacting to Reynold Poernomo fried rice

[@ChefBrianTsao]

Will check it out for sure!

[@argonwheatbelly637]

That Koji dry-aged sandwich is the bomb! I need to get down there, hang out in the hood, and eat some seriously delicious and worthy sandwiches.

[@moditpran6036]

" o teri maa ki" directly translates to "ur mom's".... its an incomplete phrase... often people don't say the full sentence, and leave out the cussword, which is the p-word. Its a slang from north india , specifically delhi.

[@lmpeters]

I think I remember having heard that phrase in a few scambaiting videos, after an Indian tech support scammer realized who they were talking to.

[@kylen9954]

The problem with canned tomato sauce is the added sugar

[@traylorkarttech4432]

I would think that blending first would not allow the ingredients to caramelize since a lot of water is released in the blending.

[@PujaAgarwal16393]

I would love to see Frenchy reacting on this.

[@shadowstrike2594]

15:44 ten minute isn't enough time even for boneless meat, I normally cook it for 20-25 if it's boneless and 1 hour if it's bones

[@auhyr]

Wait... you're in Loss Becomes? I started listening to them randomly on Spotify and I randomly found your KZbin channel. Hahaha that's fucking awesome

[@ChefBrianTsao]

Oh that’s awesome to hear! So glad you dig the music! Welcome to the channel!

[@groofay]

The corollary of broken clocks being right twice a day: sometimes a functioning clock needs repairs.

[@VastIceGaming]

Speaking of foreplay and yogurt, I recall a behind-the-scenes story about Nicolas Cage when he filmed Vampire's Kiss. Apparently he needed hot yogurt poured on his toes to get him in the mood for the love scenes.

[@baartsy]

may i make the suggestion to not overlap yours and uncle rogers audio so much for these videos? i find it a lot to try to listen to at once ! i love your content and i plan to try to come to your restaurant some time!

[@sewerrat]

Love this one😂😂😂

[@baeleth]

I can kinda guess the reason or general story behind the various cool things on your walls/set. You're a musician. You're a chef. I can see how all these fit what you present of yourself and support the public facing tale of Chef Brian Tsao. I do find myself curious about the 60s Batman and Robin photo. Did you, like me, grow up watching Adam West's Batman? It's it signed? Does it have a special nostalgic place? Did you just find it at a used book store and think "This! This will fill that spot on my wall perfectly!" The world won't end if I don't know. Just curious and thought I'd ask. What's the story with the Batman pic?

[@ChefBrianTsao]

Bingo! That’s the Batman I grew up with until the animated series

[@baeleth]

@@ChefBrianTsao awesome. You are clearly a man of good taste in both food and entertainment. In that case, if you haven't seen them, Adam West, Burt Ward, and Julie Newmar all reprised their roles in a couple animated films a few years ago (Return of the Caped Crusaders and Batman vs Two-face). Sadly, Adam's passing is why they didn't make more. They're both really fun if you enjoyed the original show. I highly recommend them. Love the content and thanks for the reply!

[@ZION73082]

Uncle Roger & Chef Brian: No Matty! you were supposed to be the chosen one!! You were supposed to prove Jaime Olive Oil Wrong, not join him!!! 😏😈😉🤣

[@360cbullet]

Mission Social is about a 200 mile drive for me. Convince me that I need to make a road trip. Full disclosure, my 2 loves are heavy music and food, so this would need to be a full day event, ideally when your band is playing.

[@bensgalley1368]

Well you know for a minute I thought I was the only one who noticed that other pan. I just assumed he used it for another video. Like he rented a space and made multiple videos at once. But that was just me. But now I want to try and make butter chicken and I'm wondering if a pressure cooker could be used

[@Elevatedzebra96]

4:35 my pantry looks like a crazy person lives here with my avocado, peanut, sesame, sunflower, truffle, vegetable, olive, coconut, and extra virgin olive oil all lined up lol..

[@nexttytreporter2598]

Scientifically, oil is called hydrophobic. It won't mix with water. Things that mix with water are called hydrophilic. That's why if you cook with it on your food, it is considered a dry method. The water can't get to the food through the layer of oil.

[@nina1608]

The channel "Curries with Bumbi" makes a blended ginger and garlic paste and a blended raw gravy from peeled tomatoes and blanched red onions for butter chicken. She puts a part of the garlic and ginger paste and some chili powder in the yogurt marinade and the rest into the gravy while the roasted chicken pieces are simmering, that's not too far away from what Matty is doing here.

[@charlesr.8159]

Last time I used olive oil was in tahini. The recipe didn't recommend sesame oil because it was too strong

[@kurtru5selcrowe607]

In case you guys missed it he’s going to make his own butter chicken…

[@tzurgurin5868]

Have nothing to say about that recipe on top of Nigel or Brian but "Bitch, you are a fluffy pillow" totally made me rofl😂😂😂

[@maxmcgar5732]

I've only seen Matty Mathewson in a door dash commercial

[@DragonguyA]

12:47 Okay, chicken breast isn't bad. I remember I cooked chicken breast before and it was a juicy piece of meat, tasted like rotisserie chicken. I think I just rubbed some salt, garlic powder and pepper on it, seared both sides for a couple of minutes and baked it until it reached 165. Best chicken breast I've ever eaten.

[@benjaminrude7698]

That....sandwich sounds wonderful, but I am stuck literally on the other side of the planet. Also the salad. My god that sounds good. I am now in my 30s a spam fan when actually used in cooking and not just cut and eaten out of the container.

[@alexcampana2889]

Oh, at first I thought matty was hosting with you… 😂😂 I didn’t know he was about to get roasted