Uncle Roger Review THE WORST THAI RED CURRY - Pro Chef Reacts
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- Опубликовано: 3 июн 2024
- As if we haven't been tortured enough, Jamie Oliver thinks he can make authentic Thai Red Curry. We already know it's not going to be anywhere near what red curry is supposed to be but will it be worse than the green curry? Abso-fucking-lutley! Buckle in folks.
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Развлечения
I think Jamie Oliver is color blind. His "red" curry is greener than his "green" curry.
Now you said it..... i can't unsee it 🤣🤣
He is taste blind as well as color blind. Anyone who thinks withered green onion, packaged rice, chili jam, and mashed up tofu tastes good has zero credibility.
LOL, I have female colour blindness. My husband confirmed that it's yellow for me, because even I thought it was off...
Fax
I see it yellow for some reason
After the chilly jam in the egg fried rice, I was halfway expecting him to open a box of red velvet cake mix and put it in.
😂😂😂😂
💀💀💀
😄😄😄😄 Lol
I wouldn't have been surprised at that...
I've seen people refer to chili paste (nam prik pao) as chili jam, wonder if that's what jamie was using cuz that would not be so terrifying
I am literally in tears from Uncle Rogers comments “This Thai Red Curry. No Thai, no RED, no CURRY. This BRITISH ORANGE SOUP.”
YEETI FUCKUS NO!
I nearly died when watching it and when I was be rewatching it
🤣🤣 "British orange soup" 🤣🤣
It's a British orange MESS. He's just grabbing random crap and calling it Thai red curry when it's obviously not....
It’s like what Voltaire said about the Holy Roman Empire. They it wasn’t Holy, Roman, nor an Empire
This recipe is like asking someone to make a apple pie and they give you a Shepard Pie that's been blended with beer & olive oil.
With apple sauce
@@zaxtonhong3958A very small dab of apple sauce to give it that authentic apple pie flavor. YEYAAH!
Using beyond beef too 😂😂😂
I imagine somebody trying to make German food and throwing together pork, potatoes and beer in a blender... and then add olive oil.
This must hurt you all so much.
😂😂😂
You forgot Sauerkraut and a Schnitzel in there
In the world of Kartoffelbratwurst and Käsebratwurst this could be the newest abomination: Bier-Sauerkraut-Kartoffelbratwurst. Or just throw it into a Maultasche, the filling of those is always a mystery (sorry Swabians)
@@Kuid4or3 it was already bad enough, don't make it worse (you're right though lol)
Omg that's hilarious
Jamie Olive Oil cooking Asian dishes should be classified as a hate crime
😂
you know, i'll say it...unironically it might as well be. It shows insane disrespect for the people and their cuisine, it's misrepresentation to an absolutely disgusting degree from a guy who's "teaching" people from a position of "expertise" with an audience of millions.
@@shurin3126 ......bruh?
@@shurin3126 I totally agree.
Yes
I have a feeling Jamie Olive Oil would be like "I'm a professional chef. If I say it's Thai red curry, it is Thai red curry. I'm the professional here." As a way to excuse his lack of research into a dish.
I'm a chef, I startet working in kitchens in 2004. So almost 20 years now.
When I started cooking it was the time when Jamie was all over the place in TV.
And the dude inspired me.
This was until I tried the stuff he did in some of his series.
I was unexperienced at the time and didn't know what went wrong.
Today when I see Jamie's stuff I watch in kind of a satirical way.
There are some inputs you can get from him but most recipes are not really thought through.
A British friend once said to me no one is completely useless, they can always serve as a bad example. I'm in the Uncle Roger camp, I just cringe. Chili jam!
I grew up watching food network and recreating recipes. Then the Jamie Oliveoils of cooking became famous and I can't take most seriously anymore
i think it's hilarious that he threw random shit into his curry paste just to be sure that it ends up red and then it came out yellow 😂😂
At the moment he threw those big bunch of coriander into food processor, alr defined its not gonna be red 😂
I mean he’s Jamie Olive Oil, so the end product should be the same color
More a green than yellow 👌😂
@@Shaosprojects bland
He used so many ingredients that counter the red colour and voila 😂😂
As a southwestern cook, I spend on average 20 hours of research on any new dish. Then I still never say it's authentic, I say its "region" inspired.
Now THAT is how you do it!
Much respect to you for that! I thought I was the only one who does that
I'm a home cook and do the same. I'm I'm brazil so I have to "adapt" most recipes I wanna try. But I do study and try to find the ingredients that are possible to find here.
I tip my hat to you.
I'm a home cook and southwestern is my favorite, but I am just like you. When I make enchiladas, I don't say "Authentic New Mexico enchiladas"; I say "New Mexico Style Enchiladas".
I heard from a Thai historian that tomatoes are not indigenous. Many ingredients in popular known as “Thai” dishes consists of tons of indigenous ingredients either. But hey, I am still proud of the people who mixed them all up and came up with all these dishes. As a Thai, Cuisine is one of the very few things I am proud of when it comes to my country 😅
As you should be! Thai cuisine is amazing!
The tomato is native to the American continent, but so are the chilli/bell pepper, the potato and many other ingredients that reached the region during the Columbian exchange and are now central to the cuisines of South and Southeast Asia. So the tomato not being indigenous to Thailand would not necessarily be a factor for it not being used in authentic Thai cuisine.
To be fair, tomatoes aren't indigenous to Italy either, but who could imagine Italian cuisine without tomatoes nowadays?
@@MrDagren That's the beauty of discovering new foods. Indian food and Italian food both use tomatoes but are so different. But there is a difference between adapting a new ingredient to your cuisine and just randomly mixing stuff into a classic dish.
@@furycake127 Fair enough. I think the key to a dish being "authentic" is if the majority of a culture agree on an ingrediant being a part of the original recipe, regardless of that ingredient's origins. Case in point, many "Authentic" American dishes use ingredients that are not native to North America, or are borrowed from other cultures. In this case, I doubt you would find anyone who would agree tomatoes are an authentic ingredient.
I like watching you watching Uncle Riger because I feel like I'm getting a double dose of authenticity; from the Asian perspective and from the chef. I like how you teach as you comment.
Thanks for tuning in and leaving such a lovely comment! 🙏
Same here
Jamie Oliver is the James Corden of food culture. No one knows why he's famous, everybody wants them to just stop, and he's not good at the one thing he is supposed to do.
Jamie Oliver, like James Corden, appeals to bland-ass middle class surburanites who've spent their entire lives in a safe cocoon and have never had to interact with anyone "foreign", has an affinity for chicken salad with mayonnaise and raisins, and considers food from Taco Bell and Panda Express to be exotic.
Jamie has a certain simple vibe, his level is just above the average home cook which appeals to them "oh that seems nice, I could try that"
Spot on.
James Corden was an amazing actor and writer, then America and money called 😅 Nobody in the U.K. likes him anymore either
Both typical middle class southern wankers... this checks out.
Tomato is common in Thailand BUT WE NEVER USE PUREE, ESSPECIALLY RED CURRY THAT IN THAI IS "แกงเผ็ด" TRANSLATE AS "SPICY CURRY"
He knows it's common now, what he asked is if tomato was indigenous, and no it's not. Tomatoes are indigenous to South America were brought to SE Asia through trade, mainly with the Portuguese back during the Middle Ages.
@@TKing2724 South and Central America. And it was brought back during the Age of Exploration/Renaissance. Middle Ages ended with the discovery of the New World.
@@TKing2724 I'd argue that whether it's indigenous is really irrelevent. Tomatoes aren't indigenous to Italy or India, yet they have been fully incorporated into the cuisine. What matters is if it's generally accepted as being part of the recipe
@@GrainneMhaol Again that's not what he's asking. He says specifically that he knows they're used now commonly in Thai cuisine, then he specifically asked if they were indigenous. I agree with you, it was a very peculiar question to ask.
@@maneatingcheeze Touche, it's been a while since I took AP Euro History. Thanks for the correction.
My mom once loved Jamie Olive oil's cooking show..
And she tried cooking them.
That was the last day I ate at home.
Hahaha nice joke
It takes honesty and courage to admit that your own channel's popularity has piggybacked on another's. Not many RUclipsrs who this happens to admit it, good on you for being honest and thanking him! :)
I had never heard of galangal before your videos reacting to uncle Roger. I live in a small town but managed to find a local Asian market that has it and I tried cooking with it, it is an absolute game changer in terms of fried rice.
If I had to describe the flavor, I'd say imagine a lemon had sex with a really weak ginger, then their kid grew up to have sex with a chili and galangal is the result
That’s an amazing description
I love that description
LMAO
THE DESCRIPTION I- I CANT THIS IS GOLD XD
This is the weirdest description for a vegetable ive ever seen
Jamie, if you can’t handle spice and still want curry, you can literally make Japanese or Filipino curry, instead of making a curry that actually relies heavily on the chili for the taste and the color. 🤷🏻♀️
I think Jamie may also have something against coconut milk (what South East Asian and South Indian curry use) and chillis.
@@tdugong The only thing Jamie Oliver cooks authentically is Italian cuisine, possibly due to his mentor being Italian. Perhaps that's why his "curry" looks more like a pasta sauce.
@@tdugong ahh, then he could still have made Japanese curry then. No coconut milk, and no chili! He just couldn't be bothered.
@@h.4315 I guess so. I have no qualms if he just mentioned that it's his own take/version of that dish but no he presents it like what he's making is close to what the original dish is. Every household have their own versions but ultimately there is the similar taste profile that makes the essence of the dish. I'd like to see him react to making carbonara with cream and mushrooms. Lol.
Appreciate the spotlight on the dish Jamie, but you're setting it up for failure when people who use the show as basis for how it actually tastes like when it's far from it.
Japanese curry is great for people that can't handle chilis, and it also uses some Western cooking techniques (particularly for making the roux), so Jamie should absolutely try making it.
I confirm that tomato puree is never used in Thai traditional cuisine, especially for curries. There is a Namphrik from Northern region which is quite similar with bolognaise sauce. It's called Nam Phrik Ong (น้ำพริกอ่อง) but we use fresh tomatoes. It's quite a popular dish. So you can search about it easily online.
Not trying to be offensive but seeing Thai writing makes me think an actual alien from outer space wrote it. It looks so different compared to other languages, even with languages like Chinese or Japanese
As a middle eastern living in Australia, I’ve eaten a tonne of Thai food and I have never seen anything tomato in the food
I totally agree with your comment about how these ingredients all probably taste pretty good together. If he just said he was making his own thing rather than calling it Thai green curry, it would be fine.
100%
Tomato is not native to Thailand but it has been here long enough to be wildly used in many Thai recipes, same as chili. However, tomato in Thai red curry paste seems wrong.
@@Chayuth10 Yes, of course. Tomato can also be used in Tom Yum, Som Tum, and some types of chili paste.
yeah it is wrong. frying curry paste suspends the water-insoluble spice compounds in oil, plus the >100C temperature creates new flavours. those flavours don't include toasted tomato, unless you're trying to make a pizza. tomatoes go in after the curry is wet (not in red curry, but like a fish head curry or something). they are for sourness.
Wise
Aren’t tomato’s native to Africa?
@@shadowthewolf913
I believe tomatoes came from the Americas.
As a Thai person, this is an absolute disgrace to Thai cuisine.
His "curry paste" looks like a goddamn marinade and did anyone notice that after he added the coconut milk, he let it simmer for only 3 minutes. Nowhere near enough time to cook out the raw flavours of his ingredients.
I think he was trying to make Gaeng Kua Sapparod Goong (แกงคั่วสับปะรดกุ้ง) which is a red curry with prawns and pineapple, not snow peas.
I don’t think he even tried tbh. A quick google search at home get you better result than this
@THUNDERSTRIKE 101
Yeah, that is the problem. What he made might taste great….. but it sure isn’t Thai Red Curry.
Red curry was the first Thai dish I ever ate, about 25 years ago. I have since introduced several friends and family to Thai cuisine.
his "curry paste"looks like a hotpot dipping sauce LOL!
To be fair Jamie Oliver is a disgrace of a western chef
@@Syn741
Yes…. that is why I was thinking, it might taste great but it sure isn’t Thai red curry. 😂
Tomato is quite common in Thai cuisine. We use it for food that want some sweet and sour and watery like Somtam, chicken soup, some kind of Nam Prig or eat it raw but definitely not in red curry. Kaffir lime leaf usually tear and put on top just before finish so the heat won't reduce the fragrance.
Your emotional damage along with Uncle Roger is gorgeous. 5555
Uncle Roger did observed correctly that the wrong end of Lemongrass was cut. The bottom end is the hard part. We cut that part off before using it
When I first saw this Uncle Rogers video, right at the start with him being tied up, I was like, “this is going to be spicy”. Then I saw that only one chili was used in the whole recipe and I realized why Uncle Roger had to spice things up.
I'm a simple home cook on my best day, and while I love various Asian dishes I've never been brave enough to prepare one. However after seeing all these Jaime Oliver videos I'm like "Ok I can't screw it up more than that..."
Think of Oliver's videos as a cautionary tale of what not to do, and you'll be halfway there.
Yeah. Literally do the opposite of Jamie Oliver and you are fine
You’re allowed to make mistakes; that’s how you’ll learn. You’re not allowed to use Jamie Oliver
videos as a tutorial
Everybody is allowed and should be encouraged to try whatever they want. However, Mr Jamie Olive oil’s audacity to “Teach” it is beyond believe.
@@silvermeasuringspoons6462 See, that’s the problem. If you want to tame down the heat or add a favorite vegetable or omit something you’re allergic to in your own kitchen for your own table, that’s one thing (as long as you don’t go around bragging about how “authentic “ it is). Once you’re shooting a cooking show where you’re providing a recipe, then you have to clear a higher bar. You have to take responsibility.
In many cities in the UK, we now have huge Eastern supermarkets that also serve as cash and carry/wholesalers to restaurants so it's easier than ever to get the right ingredients. Jamie is just half-arsing it.
This is how I felt btw when I moved from South Texas to Virginia and the kids there told me I didn't know what nachos were because I was expecting tortilla chips with refried beans, actual cheese, then baked to perfection with salsa... to them it was anything with gas station nacho cheese.
And Mexican/tex-mex is arguably a cuisine that has some of the easiest dishes to make (like freaking nachos).
Jamie Chili Jam's Easy Authentic Japanese Beef Teriyaki:
1 bag frozen meatballs
1 box Pocky sticks (any flavor)
1 bag Maruchan beef flavored ramen with seasoning packet
12 ounces of Natto
1 cup olive oil
8 bunches cilantro leaf
4 ounces wasabi peas
1 t. ganjang
1 box ginger snap cookies
Dump meatballs in a large bowl. Literally throw the rest of the ingredients in a food processor bowl and process until whatever. Pour mixture over meatballs. Place bowl in microwave and cook on high for twenty minutes. Serve over unopened packet of premade Jasmine rice.
Fake. You didn’t include Chinese cooking wine.
😢ewwwwwwww
I don’t think you included the right amount of olive oil in a Jamie Oliver recipe
You didn't mentioned spanking pocky
🤣🤦♀️
I don’t have a problem with people saying, “This is my twist and take on a (dish)”. But no. Chefs like Jamie and other asshole chefs are like, “Here’s how to make an authentic (dish)” and they butcher the shit out of it.
I don't think it would still be considered a twist
@@kitsune747 The thing is, no matter how hard you try to make a dish “authentic”, there are so many different variations and history passed down by multiple generations of families. It just how it is. So technically, every single dish is the chef’s twist, except the technique and verbiage use can determine how the reaction is.
I'm fascinated how often these tv chefs use "gorgeous", "beautiful" when talking about their foods. Of course I wouldn't expect them to say "hey, we're making this hideous pseudo-fusion, but it's in the script so I have to do it", but a bit of self-moderation might help :)
@@king_ltc_ but there are certain cultural,regional and proper use of the basic traditional ingredients that can’t really be omitted or substituted for,and all of these celebrity chefs have access to if they really cared about the food ,an unfortunate aspect of their cooking comes of as cultural appropriation not appreciation example don’t substitute kielbasa for andouille or jasmine rice for bomba rice you can but it’s not the dish that you claim it to be
@@Hope-Dasher And I get that. It’s a hit or miss thing. At the very least, I want them to research enough to get the basic ingredients.
As a white person, I may like things like the Western cooks make, but I really want to try home cooked food from the different regions.
I really wanna try African food, but it's not a common food for restaurants in my area. My sister's friend is from Africa and told me her parents would likely be totally willing to let me just... visit to eat. 😆
Try Moroccan food
Which country in Africa is your friend's family from?
Check out Africa Everyday, Babatunde is from Nigeria and shares dishes from his area. He does collabs with Atomic Shrimp in the UK, they trade recipes and try to make them using local ingredients.
UK resident here, I've got some Jamie Oliver lore to impart.
First off, it's really unforgivable that he's only putting one chilli, cannot salvage that, especially as he regularly puts more in some Italian dishes he does. The tomato puree and roasted red pepper are hideous here and, contrary to this video, they're aren't roasted chillis, they are roasted capsicum in the UK, so no extra spice to be had there.
Second, no shrimp paste is ridiculous, it's not even a particularly hard to get ingredient here, you can actually get it at some regular supermarkets and asian supermarkets aren't hard to find in even smaller towns.
Third, chopping/no chopping. Agree it's best to use a pestle and mortar, but Oliver's target is people who don't really like cooking and want to do it as quick as possible. This is where his "hack" for garlic comes in, he just crushes it with the skin on... that's right, skin on. It's not even time saving, as you have to get all the garlic skin out afterwards. Just idiotic.
Finally, olive oil in *all* recipes is an Oliver trade mark. It's not even the most prevalent cooking oil in the UK and it's so unnecessary.
So TL;DR: Jamie Olive Oil's recipe doesn't even really make sense from the expected context of a UK audience.
I'm a white man from Finland and yesterday when I made egg fried rice with chicken for 4 people, I used 5 chilies. Jamie why so weak? so weak
The problems with food processors are:
1. It mix air into ingredients, so everything put into it will get oxidized really fast. That's why it will have unwanted taste, and product will become brown or black or both.
2. It will beat out the fiber and sugar in stalks, and mix them with water, ending up as gel, so the product will look gooey.
3. It cannot deal with tiny stalk and leaf pieces, as they tend to flow around the paste rather than getting cutted properly, but they are damaged enough to look blackish. (This does not apply to those 2k$ frozen processers that turns everything into smoothie properly)
That's why if u put all these fresh and "colourful" ingredients into a food processor and spin them for long enough, they will end up like this “indigestion-end-product”.
It also heats up the ingredients through friction, which causes all kinds of unwanted effects.
I love the interaction you add along with Uncle Roger's critique of the recipes.
9:35 If you want a red curry that is not too spicy, you can still use a lot of red chilies, but remove the inside and seeds from some of them. For example, if you use overall 10 chilies for your curry, you can remove the inside and seeds from 5 of them and use only the skin. With this, you basically remove the capsaicin from your chilies.
Your curry will still have the bright red color from red chilies but wouldn't be as spicy.
As a Thai. I think bell pepper would change the authentic taste of Thai red curry.
Definitely agree that uncle rogers content helps out the channel a lot, but the quality of content you’re producing is also a great factor. The video quality, editing and most importantly the professionalism of culinary culture and humor of your personality is what made us stay. I was surprise when first discovering the channel that this high quality content is coming out of a small channel. Looking forward to seeing more of your content, amazing job chef Tsao!
🥹thank you
Humor with knowledge is great!
@@ChefBrianTsao I have to agree. There are tons of Uncle Roger reviewers out there, but I'm not subscribed to them because they don't add anything new, they just agree with Uncle Roger. Chef Tsao, you give us more information than any of the other reviewers. You aren't just watching a video and laughing at the jokes. You're taking the time and energy to break things down piece by piece and let us know what the reality behind the jokes is.
It may seem "easy" to you, but that's also a sign of the sheer amount of talent you have collected from all the years of experience and hard work. Please do not undervalue yourself. You may have gotten originally seen because of Uncle Roger, but people stay and subscribe because of you, and only you.
I saw your first Uncle Roger review because I had been watching Uncle Roger, yes, but I still watch your sandwich builds, your reacts that don't have Uncle Roger, and I love reading your posts about the sandwich shop and the band. You're a million percent more than just another Uncle Roger "mooch" and nearly 25,000 other people seem to agree. I learned how to actually season a wok from you, how to tell if it's even hot enough, that boiling and draining rice is a valid method, that Jamie Oliver really is a full of shit Jenny Craig wannabe, that the reason olive oil and sesame oil don't work for main cooking oils are the amount of flavor and the low smoke point, what a smoke point is in the first place, that it's better to hollow out the top bread on a sandwich, that it's ok to like lots of sauce... the list continues. I very seriously learn something new every video. Every video.
Thank you for doing what you do. You provide something that Nigel and those others can't, and that is why we keep coming back.
@@ChefBrianTsao I love your work and style of commentary
If this is uncle roger’s most stressful review, this is Brian’s most stressful review as well 😂
I think Point Crow destroying a steak was the most stressful review for Brian, you could see the soul leave his body
The face Jamie’s doing in the freeze frame with the fish sauce and sesame oil really says it all
I'm learning so much about Asian cooking from these review of review of chefs videos. It's so entertaining to learn from other people's mistakes.
The answer to all questions about Jamie's choices concerning use of minimal chilis, forgetting SALT, light coconut milk, and other oddities can be boiled down to just 2 answers:
1. Wannabe health guru
2. Habits of British Cuisine
3: He's a bell end who has been food shaming people for at least a decade. He went on a war path, trying to make it illegal for even struggling, impoverished parents to serve their children prepared food. He has zero respect for anyone or anything other than his brand. The only reason he called a truce with Ramsey is because he was having panic attacks because his crappy advice and snobby attitude were getting him called out.
But he doesn't make any decisions based on nutrition, all of his decisions are based on some kind of weird food purity. If there's no additives, it's good for you. If it's not a processed product, it's good for you. His idea of a healthy meal includes fish & chips as long as you make it at home. With red velvet cupcakes for dessert.
He reminds me of robin in teen titans go, thinking that one salt on a potato makes it spicy
3. Both
@@pansprayers he beefed with Ramsay?! I bet Gordon owned him completely lol
As an Italian who's had Thai Red Curry in his life (I used store bought paste because galangal, kaffir lime zest and coriander root are really hard to source over here), the pasta sauce comparison is spot on. Jamie's "paste" looks and sounds more like red pesto than anything Thai. Yes, red pesto is a thing, there's at least 3 different versions of it (bell peppers, dried tomatoes, fresh tomatoes), and it's delicious if done right (traditionally also by using mortar and pestle, but using a blender will still give you decent results). Except, that would be the weirdest, saddest, clumpiest red pesto ever (all of that coriander/cilantro and lemongrass fiber... Ewwww).
Yep, it would be like making Brodetto and calling it Boston Clam Chowder.
Both good but……
It reminds me of romesco sauce.
@@tvc184 are you from Catalunya? Never tried that sauce but the description sounds awesome
I assume you meant its hard to source "kaffir lime leaves" (which are from SE asia) not "lime zest", because dont normal limes (like other common citruses) grow a lot in Italy and other Mediterranean countries?
Huh, I'll have to look for a recipe for red pesto, it sounds delicious.
I think you're underestimating your contribution to your own channel. I enjoy listening to you explain your criticisms and thoughts, you come across as very professional and informative! I'm still a pretty inexperienced home cook haha, but I really like your videos. I'd love to see more cooking videos from you
Been seeing your videos pop up on my feed and I'm glad I took the plunge, this is absolutely fantastic!
Tomatoes are native to South America they were cultivated by the Incas and Aztecs when the Spanish discovered the new world they introduced it to Europe. The tomato was introduced to Asia through the Philippines if I remember correctly since it was a Spanish colony.
@Paradoxical enigma correct. The plates were usually made of pewter, which was a mix of tin and lead.
@Paradoxical enigma I literally saw a RUclips short about this fact the other day. 😁 The tin in the plate didn't matter, it was the lead that the acidity of the tomatoes leeched out.
@@WolfHreda Also, don’t eat the leaves of a tomato plant. They’re a nightshade and contain the common nightshade poisons. You wouldn’t normally eat the leaves, but who knows with the massacre that is English food.
@@Paradoxical_EnigmaAnd the fact that tomatoes are related to nightshade, which are poisonous.
Similar thing with chilis. Originally from South America, now a staple ingredient in Asian and African dishes
As a Thai, I can tell you that Tomato in Thai we call it Ma Kuer Tes (Ma Kuer = Egg plant, Tes = Foreign) as it was imported in the past, also most of our curry use Thai Egg plant instead of Tomato. Also Kaffir lime leave in Thai curry paste is correct, we use them both in making the paste and put them as garnish around the end of cooking.
Makes sense as they're both nightshades; very interesting etymology! Thanks for that tidbit
It's the same etymology in Chinese. Tomato is 番茄 (fanqie) in Chinese, from the characters 番 (fan) meaning non-native or foreign and (qie) meaning eggplant.
@@h.4315 very cool. I love little tidbits like that!
Eh, in my family recipe, for the paste we use the kaffir zest.
The leave got put in the soup itself after, but not for the making of the paste.
Ps I looked around and many recipes do use kaffir zest. But I think you can get away with leave i guest.
@@Phonourm Agree, kaffir zest for the paste.
Just came across your channel today - it was suggested when I was watching an Uncle Roger video & I'm really glad I did! I don't see your videos as "piggy-backing" off anyone else's video - your content is really insightful, entertaining and adds a really good dynamic to the videos you're reacting to! Brilliant :D
🙏 thank you so much
Just remember, no matter how hateful a comment is, it still contributes to the algorithm
16:04 the instant shock on both faces.... both hilarious and epic
Hats off to Brian for keeping calm and teaching us while reviewing such a stressful video 😂
On the one hand, there is nothing wrong with using interesting ingredients to whip up something to eat on the fly when you've got nothing better to do - which is essentially what Jamie Oliver is doing here. On the other hand, you don't just call it Thai Red Curry - this should be called Prawn Goulash.
As someone who is part Hungarian, that is nowhere close to being a goulash... palm it off on someone else's doorstep, not ours
@@CompletelyCr ha ha - fair enough. It's a Prawn Surprise.
Prawn orange soup.
Prawn asian cultural exchange water
@@neiltheblaze As someone that loves surprises, that is nowhere close to a surprise… palm it off on someone else’s doorstep, not ours
3:55 To prepare lemon grass for chopping, it is important chop the bottom off and peel away the tough outer leaves. However, most of the flavor is concentrated in a few inches near the base of the stalk, so people may choose to discard the rest. Also Jamie's lemon grass appears to have its outermost leaves and base removed, so this may have been an instance where nobody was technically wrong.
Love your videos and learn so much from you. Thank you. Would love to see you do a Thai Green Curry video.
"use the right amount, not the white amount" 🤣🤣🤣 I actually do love my chilli's though.
Also one of the biggest problem with Jamie Oliver's red curry is that the shrimp and curry was only cooked for 3 minutes which is not enough time for the shrimp to get soft and to meld with Jamie Olive-Oil's non existent curry it needs more time for the ingredients to coexist and for the other raw ingredients to get softer so it's going to taste like raw garlic, ginger, lemongrass, tomato paste, one red chili, and somewhat cooked shrimp. This is easily Jamie Oliver's worst Asian recipe he ever cooked for Uncle Roger to react because so many steps wrong and Jamie is able to crush all our hope and dreams.
No the biggest problem is that it’s not Thai *RED* Curry
@@darthzayexeet3653 yes but it also needs more cooking time which is important even know it won't save the dish. It might taste okay but it's still not Thai Red Curry.
@@baconoftheark Mr. Chili Jam's nonexistent curry didn't have any shallots or onions in it.
I don't cook much and I sure as hell ain't no chef but I'm quite sure that cooking the shrimp more won't save that dish. This is coming from someone who accidentally made scrambled eggs taste like pancakes.
@@TeraIsGaming even know I mentioned that the dish isn't going to be good but texture and doneness is what important when cooking shrimp but cooking the shrimp and the not curry at the same time didn't have enough cooking time traditional curries take longer for the protein to fully cook and the curry to cook not overcooked but fully cooked. I'm not trying to defend Jamie all I'm saying is that there wasn't enough for the shrimp and the curry to fully cook and I would cook the shrimp in the last few minutes of cooking for it to get soft on fully developed curry that had plenty of time cooking and shrimp cooks very quick. It still wouldn't be good since it isn't Thai Red Curry.
Dude, I love how you always try to be positive and point out the good.
It's like a law of food reaction videos that once the reacting person says something looks terrible, as soon as they unpause, the person in the video says "Beautiful."
Up until the olive oil, i thought he was making more of a weird salsa. After that I have no clue what he was making.
Edit: Why does his red curry look greener than his green curry? Is he gonna make his yellow curry red? WTF
My take way from years of seeing Jamie Oliver is that he doesn't have any respect for his audience or for food. He is really impressed that he is a chef and wants everyone to see how good he is, but doesn't have the real talent to back this up.
He's the British bobby flay
@@Mrnickking Atleast Bobby Flay can do Iron Chef and has the quick making skills to be a good cook at that department of cooking.
ok i was expecting jamie to take a bucket of red paint and just throw it in there staring “the nice bitter, thick texture and the extreme chemical taste will really boost that thai red curry up.”
edit: jamie’s thai red curry has the exact same consistency and color of when i barfed in a car ride because i got car sick.
Love your videos! Please keep up the good work 👍👍👍👍👍
Papaya is not native in this region as well, yet we have dishes that use it, so I don't think it's unusual, but using tomatoes in Red Curry is bizarre.
Most cuisines don’t only use native ingredients. Potatoes aren’t native to Germany but we have a lot of dishes that involve them like Bratkartoffeln or Klöße (pan-fried boiled potatoes and potato-dumplings). That being said, if someone came and tried to put them into a potato-free dish like Spätzle it’d be wrong and inauthentic.
There are lots of veggies not native to India but currently rule our kitchen so yeahh many were brought by Middle Easterners during trade or during invasion and laters rule.. Others too came bcz of trade with western countries.. An example is potato and tea.. Indians consume both a lot on daily basis but u certainly don't use everything in all dish
I'm so glad that after all these years people are finally realising just how shit Jamie is at cooking and how bad his recipes are. The sad part is he doesn't even make or write half of them his team does, he's just the face and has the marketability
I have been using a pestle and mortar for years. I LOVE that I found your channel ❤️
🙏thank you
I'm a hobby cook and I love to experiment. Not always tasty, but mostly. But when I make a thay curry, I take a recipe or ask my Asian friends how to do it. And then, ONLY then, do I call it Thai Curry or Tom Ka Gai, etc. With Jamie, you have to remember that he's English. There you can eat wild boar with mint sauce, drink warm stale beer or "enjoy" a breakfast of canned bacon and beans. That doesn't mean that there isn't good food there, but you have to want to prepare it. With this background knowledge, it becomes clear why a "chef" who constantly sticks his fingers down his throat during preparation and has to lick everything unappetizingly, who has absolutely no feeling for the regional or cultural combination of foods or spices, becomes a star chef can. It's probably like with many influencers: You don't have to be able to do anything, you just have to be loud and present. Oh yes: Of course you shouldn't have any respect for other cultures.
I wouldn't blame this on him being English - there is a big thing here of people replicating authentic dishes from south and east Asia, Italian food and even American BBQ styles - and going to great lengths to get it right. I think Jamie is just a little bit deluded from his success and fame and unfortunately has such a huge following among people who don't know any better - the HelloFresh generation. I think if I were to try and guess what's going on in his head it's he's started to believe his own hype. He also might not care all that much as he's living a great life as the richest British chef
It's understandable that it's not as efficient to make the curry paste with pestle and mortar than making it with food processor in a restaurant.
But that's why Thai restaurants have the paste made beforehand and not make it per person or portion. You make the paste(lots of it), store it in a good container, and just use the necessary amount when cooking.
Besides, if you do not pestle and mortar to make the curry paste, use a blender instead of a food processor. The result is better, and the texture is closer to what you want it to be.
I was wondering about the blender option. I even considered starting in the processor and finishing in the blender. The only thing that always worries me is the heat being produced by the machines. If you take to long it will start to "cook" your ingredients.
Then Gordon Ramsay will say it is not fresh
Jaime is just being ridiculous. I’ve seen him pounded Italian ingredients in mortar & pestle so why not Thai?
The terror in his eyes find out he did Chinese cooking was priceless
Chef Brian I really appreciate the information from this video 🙂 It's very helful to hear about the correct ways to use ingredients and such
I've learned a lot of wrong ways to try to recreate Eastern foods from terrible internet recipes Even if they come out tasting good by using different measurements I'd obviously rather do it the right way
So thank you 🤠
First time being here and now I find your content to be really interesting and with a little culture mixed in there
Edit: as of right now you earned a new subscriber 😃
I'm a "regular" home cook and I don't have a food processor. I live in an apartment too, have for 20 years and I proudly use my mortar and pestle (forget the neighbors). I hate food processors, I am staunchly anti modern kitchen appliances.
Jamie Oliver used tomato and red bell pepper in his paste because he's a FAILURE and can't handle chilis. Same thing with his "Thai green curry".
I had a friend make Thai Green curry for us once. She used all the right ingredients but felt it wasn't green enough so she added in green food dye. Very interesting meal. Maybe Jamie should have tried the red food dye, couldn't make it any worse.
Agree. At least with red food dye, it’ll be the right colour. One thing right is better than none, I suppose…
Don't give him no ideas.
From rock bottom
The only way is up
Unless you're Jamie Oliver
Then you'll fuck it up
From my experience, if it isn't green enough, you can blend in some spinach which is mild enough to not mess up the flavour.
Traditionally If the curry color is not green enough, mix it with ground chili leaves but even in Thailand, since chili leaves are not sold in the general market so you can use crushed basil and mix it instead.
I love your reaction videos to uncle Rogers videos
I just found your channel yesterday
Also love the ffak hoodie
Got one myself
Have a sub
Okay this is next level this is a review of a review.. I like this!!
😁
9:38 He did use roasted bell peppers. In the UK we call what you call 'bell pepper' just 'pepper'. They weren't roasted chillis
I was gonna comment this.
In Australia we call them capsicum just in case you give a fuck 🤘
Imagine if someone made a croque madame and made scrambled eggs and put them in the sandwich instead of on top and didn’t even use ham and used pita bread and just threw in other French things because it sounded French. That’s what this is like.
As someone from Turkey that would be a spit in the face of pide(as you westerners say, "pita") bread and that's too sacred to sully.
@@AManWithNoName 😅 I do not condone nor support the use of pida bread in this way. Jamie Oliver might though
@@danielbarrett3434 Jamie Oliver is the type of man to make Kebab but then turn it into a Lebanase Shawarma roll because "Middle Eastern authenthicity". It would offend basically everyone.
@@AManWithNoName he is quite daft
@@danielbarrett3434 He's more of a specially challenged person than being a daft idiot.
mortar and pestle used to be my preferred tool for grinding stuff, but as I've gotten older my hands aren't what they've used to be, so I use electric spice grinders now days. I've always used food processor for larger stuff. Still good for curry paste, but it's not as fine a grind you can get from mortar and pestle, naturally. But yeah, I'm not super picky about the smoothness of my curry as long as it's still sauce, and after having to get surgery on my hands I'm just not up for working too much with them.
I know this video is old but man I love the Fit for a King hoodie. I’ve met them. Cool dudes. I’ve also met and hung out with Born of Osiris twice in my lifetime. Last time they came around, my friend opened up for them and I got him to hang out with them and we all went to karaoke. 10/10 experience. Anyway, love your content dude. The metal music and you being in a band definitely made me a huge fan of your content
If you cant eat spicy food, dont even bother to cook thai red curry.
Might as well just cook tomato soup. Same color, isnt?
😂😂👍
Tomato soup is waaay more red colored...
jamie is a riot, if it was meant as a joke he'd be a great comedian
Loved the video,
I love that hoodie even more!! Fit For A King SLAPS
🤘
The auntie vroll is from one of his older videos reacting to authentic Thai curry. VERY AUTHENTIC
My best friend growing up was Thai, and while curries are not something I go out of my way to eat, some of my best memories was eating his mom's various curries and the spice hell my friend would put me through every time we'd eat at his place. So seeing someone like Jaime Olive Oil not taking the time to even say he's doing his own rendition of these indigenous foods pisses me off. He's presenting these foods, which probably taste barely good at best, as the authentic thing to an audience that doesn't know better. Keep doing what you're doing Brian, and help educate people so we have less Jamie Olive Oils out there.
Lol well said 😂
There actually is some science behind why you get a significantly different end result with a mortar & pestle than with a food processor. The ingredients are being broken down in a different way, and releasing different flavour compounds.
That's not why. It's because the flavor compounds are being oxidized by the air being mixed in with them in a food processor.
@@nikkiofthevalley I think it's probably a combination of the two. I know that garlic releases more allicin when it's crushed, which produces that pungent garlic flavour, as opposed to when you slice it, so I assume the same sort of thing happens with other ingredients.
"Use the right amount not the white amount" 😂😂😂
I love Unc
Man I’d love to watch the cooking videos, when you get the time I’ll be there fs. I know you’re running restaurants. Can’t wait bro.
🤘
Congrats on the NPR interview, well deserved!!
The beginning is hilarious... The long awaited review is here! Thanks for actually listening to your fans. This should be fun
I made it to the end of the video & I swear just watching Jamie cook gave me heartburn.
I have a garlic crusher too. It’s my mortar and pestle. I love using it to make the garlic and ginger paste for my Indian style curry.
Hi, Chef Brian! Check out Uncle Roger’s reaction to Mark Wiens’ Thai Green Curry video. Good counterpoint to this video.
Love what you do. Keep up the good work!👍🏻
They aren't even roasted red chilli's lmao they're roasted bell pepper.
I noticed that, I've bought those before and they are pretty gross tbh, wet charred bell peppers.
Learned so much about cooking oriental dishes just by watching your video
Bro that intro was SICK 😂
Transition to Hello Neice and nephew was top tier.
As someone from South East Asia (Penang), I've never seen any Asian curry using coconut milk, added at the end and cooked for only 3 minutes
I love Jamie and i have followed him since the beginning, but yes, he should just call it "Western inspired asian curry" or something of that sort.
Think that would lower the expectations etc.
yeah if he just came out and said "I love asian flavours and cuisines but don't know much about it - here's my dish inspired by this cuisine", nobody would be mad about it. But here he is, showing us his red curry while knowing absolutely nothing about it! How narcissistic of him!
I think he started to get that idea too. I noticed his butter chicken was titled "my kind of butter chicken" or something to that effect, and it DEFINITELY prepared me for what came after 😂
The expectations are already as low as they can be
Or you know, if certain ingredients are harder to buy and not practical he can say it’s supposed to be galangal but since most of us can easily buy ginger that would be a good substitute but it’ll taste slightly different.
Yeah or at least a disclaimer that what he’s making is not authentic but his version of a certain dish then I’d be ok with it.
I remember looking for a decent Jamaican curry goat recipe. Ainsley Harriet added HP sauce for his so called authentic recipe. I was so confused. Found an awesome one in the end.
HP sauce in Curry Goat ...?
My relatives, not least my late mum, from Guyana, and cousins from Trinidad, will be pissed ...
@@nigelft it annoyed me and I've no ethnic heritage, ainsley was UK born but his father was Jamaican so don't know where he got his authentic recipe from lol
No HP sauce in curry goat.. insanity!!
What I don’t understand is that if Jamie’s intent really was to make an easier and approachable Thai curry for Westerners… WHY NOT JUST USE A PREMADE THAI CURRY PASTE? You can even find them in standard grocery stores these days! (And I’m in small town Canada). And in the Asian grocery store there are great authentic Thai brands of curry paste that have all the correct ingredients.
People may come for me, but I always use pre-made curry paste for my Thai curry. It makes Thai curry a really simple dish you can throw together quickly for a weeknight for dinner and is always delicious. It makes way more sense someone recomm using a premade paste than this bullshit with all the wrong ingredients.
I use a Thai Thai curry paste too. Red or green. I make a huge pot with lots of veg and tofu. I know that's not authentic but that's my lazy day meal and I'm vegetarian.
I would love for someone to go on some of these cooking shows and then just mash up everything from Europe to one big mess. Like use butter instead of olive oil. Or make pizza with ketchup, corn tortillas and american cheese. And call it absolutely authentic.
EDIT: Oh also throw in Pineapple... Just to make it eve worse.
I'm not sure if they've been taken down but I watched some of the early seasons of MasterChef Indonesia and they were exactly like that. Just horrifyingly bad 'Western' food.
'Pizza' with American cheese, ketchup sauce and pineapple (plus sweet corn and a weird seafood mix) is actually a menu option at at Pizza Hut in both Thailand and Hanoi. I'm not kidding.
Yeah but then we’d be called out on being inauthentic. Which is right. But then we have morons like crispy rendang man who get no pushback whatsoever for being horrifically wrong
@@pansprayers Asian Pizza Huts have some of the world's most disgusting food. Indonesian Pizza Hut nearly everything has mayonnaise squirted all over it after cooking, and there is a strange fascination with dyed black crust. it's absolutely disgusting, from the awful processed meat to the shitty cheese and cum squirt on top.
Generally if a culture doesn't eat a type of food regularly, there will be a misunderstanding in how that food is prepared. A person who's never had pizza might actually think that's how it's made. When i want to cook a dish I'll try and find sources from the country the dish originates but i likely won't get an actually authentic version for a long time because things may get lost in translation, i may not have access to the equipment or ingredients mentioned and it'll be down to my own cooking skill and familiarity with a dish that'll fuck it up
With all Jamie Oliver videos, you get emotional damage but this Thai Red Curry just gave me actual pain.
No idea how I found your channel yet I’m so thankful I did👏🤣
Thank you!! 🙏
He probably changed it to 1 chili because people kept complaining the green curry was too spicy 😂