Tell a friend about the show? Cool. This week, we're giving away our All-Access Card, a metal card with ten different functions including a blade, can-opener, screwdriver and wrench. All that and more, right in your wallet. We're giving away All-Access Cards to eight lucky winners of our weekly free giveaway. Just enter at gimme.scamstuff.com for a chance to win (no purchase necessary, giveaway ends 8/29/2019) Congrats to the winners of last week's Extra Credit DVD giveaway: Thomas Mason, Angel Capote, Matthew Christiaanse, Miranda Davis, Achi Namaratne, Dionne Ang, Jonathan Odin Petersen, Rodney Dorron, Marko Matović, and Frederick Zahn (we will contact you via email within the next two weeks)
I'm not much of a drinker, but find myself in the bar from time to time with my friends. Before, I just ordered a pint of whatever was on tap and was done with it, given I know very little about ordering drinks. Now my friends think I'm some kind of alcohol connoisseur because I can ask for a specific whisky, or describe a specific cocktail recipe. I'm still just as clueless, but now I have a reliable source I can use for some quick researchbefore I go out to look like a badass. This channel is succeeding in making chumps like me look like a legit modern rogue. Pretty damn cool.
I am also not much of a drinker, but I get to show off my mad bartending skills every time one of these videos comes up. You should also watch How To Drink and Cocktail Chemistry, those guys will turn you into a home bartending legend.
As a Cornishman I feel I should explain that in the UK we also have Shrubs but they differ from the American vinegared drinks; going back to 17th century rum smuggling, barrels were often tethered under the sea to avoid discovery. As a result the barrels would eventually let sea water seep in and the rum would take on a characteristic saltiness. This was disguised with combinations of nuts, fruits, herbs, a lot of sugar and even ambergris! Nowadays you can buy an off the shelf shrub from Philips of Bristol which is quite yummy, or there may be some olde worlde pubs in the southwest that will mix up a batch from time to time. :)
Lol, he was probably trying to keep habanero juice off his hands...of course handling the bag a bunch and closing it with said gloves sort of defeats the purpose....
@@angolin9352 he said hes not a chef. he didn't hurt himself, the food's in appropriate pieces, and he's working in a low pressure environment (before service) in a low quantity where the bit of time he's losing is pretty marginal. no reason to judge people for doing things non-professionally. home cooks are not chefs and don't have the same needs for speed, and bartenders making shrubs sure as hell dont.
god, I forgot how good the production quality is with these guys like sure they're goofing around and they do some sketchy stuff, but it all looks and sounds fantastic, with smooth editing and even money/weight conversions on screen, even really well done subtitles :D fantastic stuff!
Does the modern rogue shop sell cocktail kits, like mixing flasks and such? Might be an idea 😁 These are my favourite episodes and I'd love to try making these
For those on low sugar diets (like myself) a product that works fantastically for syrups and shrubs is Pyure. You can order it online and it's the best all around sugar substitute I have found.
Cool little trick for roughly converting Celsius to Fahrenheit, since Brian was mentioning how he didn’t know what 65 C was: Multiply the Celsius temperature by 2 and add 30. You will be within 3 degrees of the actual temperature. Reverse to get back to Celsius. In other notation: F= (C*2)+30 C= (F-30)/2
I've got a berry and port shrub that I've been aging for almost 18 months now. A few squirts of it into mineral water is good, but a few squirts into my most recent batch of mead is _to die for!_
I was really expecting it to go : Brian: What the heck is a shrub? Trevor: It is a maceration, whi- Brian: Yeah, I macerate all the time. What does that have to do with the shrub?
I usually just drink beer because cocktails are too expensive for me but learning how to make the ingredients and what good spirits to buy from this channel I might just turn into a sophisticated alcoholic.
0:28 this is the 5th time I've watched this video and only just noticed that sign, but at around 28 minutes in. Scrolled back to figure out where it was first shown.
7:27 "(I'm) pretty sure you made that up, but I'll let it slide." "Buy a dictionary." That's a slam-dunk burn if I've ever heard one. It's understated yet potent; it has a nice dead-pan punch to it. I'll have to start using that sometime.
On a more food tech nerd side here, adding anything acidic to food helps preserve it because, of the many fungi and bacteria that can grow in it, the absolute majority requires a pH above 4.5 to grow. Even the ones that do grow below this pH, they do so at a way lower rate than normal. At this to the amount of sugar, they have a lot of trouble trying to live in a place that sucks water out of them. Since apples and peach are not very acidic (but still are), you add a few dashes of vinegar (pH 2.5~3.5) and bam!
I asked about this a couple videos ago, and I'm so glad to see that Trever is back!!! I love these videos, in fact, I love all your videos! but these ones stand out the most for me
I've tried several kinds of shrubs now. I like most of them. But, if you have friends that are new to shrubs, start with a mixed berry or strawberry shrub.
The direct translation of sous vide would actually be "under void" but it refers more to the fact that we absorb all the air from around it than the fact that it's in a bag XD We could translate it simply by "surrounded by void"
I love that there's an Indonesian Rupiah conversion for the price of coconut sugar, and I was shocked at how expensive it was considering they use it for coffee here in literally every coffee shop... then I remembered we're a country that produces it so it's way wayy cheaper here lmao
If brian is a legitimate *cough* bartender, can we see a series of video where Jason becomes a legitimate mocktail bartender ? I don't drink alcohol but I always think "man I wanna try doing this cause it looks fun but who will drink it !?" so clearly a mocktail series would be really neat !
I was literally talking about this to my SO two days ago when we had no clue wtf a "shrub" was on the menu of a bar. Guess I'll have to re-watch those bug detection episodes..
A couple weeks ago I was in the mood to make tequila sunrises and because we have a pomegranate tree I ended making my own grenadine and using that to make the drink and it felt really good. Hopefully with Trever's help I can learn how to make a number of drink components from scratch. I'm actually considering making my own mead using Anthony's tutorial 🤔🤔
Dear friends. Sugar like salt is hydroscopic, that is it wants water. When you add either sugar or salt to a wetish ingredient like most fruit it draws out the moisture inside the ingredient. This can cause the cell walls to burst causing the ingredient to lose some of its form or become semi translucent. The bigger the chunk the more structural integrity it will maintain. Just incase anyone cares.
I mean, it technically means under empty directly translated or under a vacuum or under vacuum conditions/pressure accurately translated but it all basically means the same thing.
Hi guys, Thanks for your fun videos and your collective sense of irreverence! As someone who loves fermented veggies, Kombucha and Jun, just want to set the record straight.... Trevor did a good job of making a heated simple syrup, then adding vinegar for flavor balance and interest, but one essential step is missing!! A shrub (sometimes called drinking vinegar) is primarily A FERMENTED BEVERAGE, and contains many of the healthful bacteria so well known with naturally fermented foods - AND WOULD NEVER BE HEATED, since that destroys all the naturally occurring good bacteria! You DID NOT FERMENT the fruit with vinegar first to cultivate natural FERMENTATION, before adding the sugar and allowing the ferment to mellow & achieve complexity (and thereby neutralize a lot of the sugar). You have basically made a simple syrup via heat of the sous-vide then added vinegar - NOT the same thing as an authentic SHRUB! For reference see “Mastering Fermentation” / www.masteringfermentation.com) for detailed SHRUB recipes. Keep on keepin’ it real. How about a new video on making truly naturally FERMENTED shrubs- which have the huge benefit of better sweet-acidic balance and much more complex flavors? Thanks for the good energy. Merci pour les vidéos très amusants!
bdiefend He named it “Run the” because the Souvi is called Jewel (or juul I don’t know) so the joke is “Run the Jewel” which is a modern day rap duo otherwise known as Run the Jewels or simply RTJ
I would love it of you got another batch of The Rogue's Revenge 2.1 (the cadet cap style one) and would happily order at least 2 as it has become a permanent part of my wardrobe and i use it every day. But its getting a bit worn out after almost 2 years of constant use and i need more for "formal" wear...
Tell a friend about the show? Cool.
This week, we're giving away our All-Access Card, a metal card with ten different functions including a blade, can-opener, screwdriver and wrench. All that and more, right in your wallet. We're giving away All-Access Cards to eight lucky winners of our weekly free giveaway. Just enter at gimme.scamstuff.com for a chance to win (no purchase necessary, giveaway ends 8/29/2019)
Congrats to the winners of last week's Extra Credit DVD giveaway: Thomas Mason, Angel Capote, Matthew Christiaanse, Miranda Davis, Achi Namaratne, Dionne Ang, Jonathan Odin Petersen, Rodney Dorron, Marko Matović, and Frederick Zahn (we will contact you via email within the next two weeks)
The Modern Rogue I think you should teach Jason how to drive a manual and do a video showing how to learn to drive a manual because I want to learn
Almost 1million subs dudes, keep it up.👍
Collab with demo ranch both of y'all in texas
That Guy nice name 😀
I am thoroughly surprised Sham let you guys back into the bar
Video has been out f 7 min but your comment says 50 min
@@spycldude6368 join the club. Be cool.
Oh I have no money and not old enough to get a job
I am too
Well it took over a year but yeah
I'm not much of a drinker, but find myself in the bar from time to time with my friends. Before, I just ordered a pint of whatever was on tap and was done with it, given I know very little about ordering drinks. Now my friends think I'm some kind of alcohol connoisseur because I can ask for a specific whisky, or describe a specific cocktail recipe. I'm still just as clueless, but now I have a reliable source I can use for some quick researchbefore I go out to look like a badass. This channel is succeeding in making chumps like me look like a legit modern rogue. Pretty damn cool.
Same
this comment is the definition of 'fake it till you make it'
I am also not much of a drinker, but I get to show off my mad bartending skills every time one of these videos comes up. You should also watch How To Drink and Cocktail Chemistry, those guys will turn you into a home bartending legend.
This is just Kaiki Deishu's "is a fake more valuable than the real deal, if it passes for the original" debate from the Monogatari series.
You are now a legitimate bar patron!
Can we hear more about Trevor's past life as a flairtender?
And perhaps a small demonstration!
Mick Lane that’d be a fun episode. Teaching them some basic bar tricks
@@josephstaggs4545 scam school wants to know your location
this needs to happen.
SeaWasp pff... I wish lol
"I could burn cereal if you gave me the chance"
relatable.
I wonder if Trevor dies a little inside every time they mention the Pruno around him...
Moola I bet he does
Absolutely
Just like your liver dies a little every time you drink it.
@@justingould2020 livers are not the only thing that can die when you drink my pruno
Let's be honest Trevor died inside a long time ago from Brian and Jason.
As a Cornishman I feel I should explain that in the UK we also have Shrubs but they differ from the American vinegared drinks; going back to 17th century rum smuggling, barrels were often tethered under the sea to avoid discovery. As a result the barrels would eventually let sea water seep in and the rum would take on a characteristic saltiness. This was disguised with combinations of nuts, fruits, herbs, a lot of sugar and even ambergris! Nowadays you can buy an off the shelf shrub from Philips of Bristol which is quite yummy, or there may be some olde worlde pubs in the southwest that will mix up a batch from time to time. :)
gross
Stag'O Chee se are you saying gross to history or...? 😆 it’s actually pretty interesting
Thats really interesting. Ive been to Cornwall many times and love it but i never knew any of that.
Just started my senior year at Janneman State! Wish me luck Modern Rogues!
go warriors!!!
Great to hear it! In the wise words of Sham "I am a real human being that exists"
Go Warriors!
@@jannemanstatewarriors7196 I heard Sham made a big donation to us this year, we're finally getting a campus
@@marcoschavez173 I know!
Finally the Warriors can practice for the upcoming sportball competition!
Also a hoopball arena
I am 20 years old right now. I have watched every single one of the Modern Rogue episodes at least once. I am *so* prepared for my 21st birthday.
Goddamnit I'm bout to turn 19 and I'm in the same boat
Edit I am now 19
Now go out and win free drinks!
Til someone buys you that shot of Jaeger that bounces back out of your stomach
Same
Drink like mabey 3 tops and honestly if you don't drink you might not make it out of that lol just some advice
The Knights who say Ni demand a... A SHRUBBERY
Wormy 727 lol
ruclips.net/video/4qvXvDfGnh8/видео.html
Ni
Trevor: Vinegar is good for hydrating.
Bear Grylls: That'c cute chap but piss is better.
As a veteran, thank you for supporting such a cause! Love you guys
Trevor wears gloves when cutting stuff
Always knew he was the smartest rogue
Two by two...
Cut up one habanero without gloves and you'll know.
Lol, he was probably trying to keep habanero juice off his hands...of course handling the bag a bunch and closing it with said gloves sort of defeats the purpose....
@@angolin9352 he said hes not a chef. he didn't hurt himself, the food's in appropriate pieces, and he's working in a low pressure environment (before service) in a low quantity where the bit of time he's losing is pretty marginal. no reason to judge people for doing things non-professionally. home cooks are not chefs and don't have the same needs for speed, and bartenders making shrubs sure as hell dont.
Now I wanna hear Trevor talk about his past life as a Flair Bartender.
Josh Pillay same lmao
Brian: take a road trip
Me: DO YOU MEAN A ROGUE-TRIP????
The way Trevor holds the knife worries me.
Also the knife is way too big. Just use a fruit knife.
chris86simon a nice little paring knife is ideal.
Or just a bar knife
god, I forgot how good the production quality is with these guys
like sure they're goofing around and they do some sketchy stuff, but it all looks and sounds fantastic, with smooth editing and even money/weight conversions on screen, even really well done subtitles :D
fantastic stuff!
That gambling for a jeep thing tho mehhhhhh that's weird
FINALLY, They brought back Trevor! THANK YOU!!!
Edit: 4:49 Trevor had one of those zone-out-stare-with-the-Great-War-in-the-background things...
Does the modern rogue shop sell cocktail kits, like mixing flasks and such? Might be an idea 😁
These are my favourite episodes and I'd love to try making these
I believe there were some in the Rogues Tavern, the care package thing they sold. Don't remember if they are sold separately
Today i learned that Trevor used to be a Flair Bartender. That's pretty cool.
For those on low sugar diets (like myself) a product that works fantastically for syrups and shrubs is Pyure. You can order it online and it's the best all around sugar substitute I have found.
Really want to see you two do an episode on pipe smoking. but you do you, keep up with the great videos.
Sovontor It’s on the list!
It’s now out!
I LOVE how concerned Brian and Jason look when Trever puts on the latex gloves.
Cool little trick for roughly converting Celsius to Fahrenheit, since Brian was mentioning how he didn’t know what 65 C was:
Multiply the Celsius temperature by 2 and add 30. You will be within 3 degrees of the actual temperature. Reverse to get back to Celsius.
In other notation:
F= (C*2)+30
C= (F-30)/2
How's Sham. Did you guys reminisce about the Janimen State Warriors days?
I've got a berry and port shrub that I've been aging for almost 18 months now. A few squirts of it into mineral water is good, but a few squirts into my most recent batch of mead is _to die for!_
I was really expecting it to go :
Brian: What the heck is a shrub?
Trevor: It is a maceration, whi-
Brian: Yeah, I macerate all the time. What does that have to do with the shrub?
RTJ needs to officially endorse that sous vide so we can all own Run The Jewel
I didn't think I could like this channel anymore but now I do since they know who that is
Lot of big words in this episode, also a run the jewels reference possibly the best episode of this season. Well done brothers.
Tom Bard Thanks for always being so supportive, friend!
I usually just drink beer because cocktails are too expensive for me but learning how to make the ingredients and what good spirits to buy from this channel I might just turn into a sophisticated alcoholic.
Finally another Trevor episode!!!
0:28 this is the 5th time I've watched this video and only just noticed that sign, but at around 28 minutes in. Scrolled back to figure out where it was first shown.
Also, if you use sugar alternatives such as Splenda or Stevia, MAKE SURE you inform the patron. Some people are allergic to artificial sweeteners.
Chris Adams Good call
“This is called a Jewel... I named mine ‘Run The’...” killed me
7:27
"(I'm) pretty sure you made that up, but I'll let it slide."
"Buy a dictionary."
That's a slam-dunk burn if I've ever heard one.
It's understated yet potent; it has a nice dead-pan punch to it. I'll have to start using that sometime.
On a more food tech nerd side here, adding anything acidic to food helps preserve it because, of the many fungi and bacteria that can grow in it, the absolute majority requires a pH above 4.5 to grow. Even the ones that do grow below this pH, they do so at a way lower rate than normal. At this to the amount of sugar, they have a lot of trouble trying to live in a place that sucks water out of them. Since apples and peach are not very acidic (but still are), you add a few dashes of vinegar (pH 2.5~3.5) and bam!
I asked about this a couple videos ago, and I'm so glad to see that Trever is back!!!
I love these videos, in fact, I love all your videos! but these ones stand out the most for me
I've tried several kinds of shrubs now. I like most of them. But, if you have friends that are new to shrubs, start with a mixed berry or strawberry shrub.
How can you skip over the drink making D:
Trevor's inner NYC comes out at 8:50 LOL Those hand gestures!
Finally!!!! Your "understanding" series are my favorites! Specially when they include alcohol!
Bryan’s laugh at 2:13 sounds like a drifting car
Sounds like a car peeling out
The direct translation of sous vide would actually be "under void" but it refers more to the fact that we absorb all the air from around it than the fact that it's in a bag XD
We could translate it simply by "surrounded by void"
You guys are absolutely awesome, much love Modern Rogue
I love that there's an Indonesian Rupiah conversion for the price of coconut sugar, and I was shocked at how expensive it was considering they use it for coffee here in literally every coffee shop... then I remembered we're a country that produces it so it's way wayy cheaper here lmao
big tip, shake the fruit and sugar together to coat all the fruit/mix the sugar in more, before you squeeze the air out of the bag!
Hot yeah! The return of Legitimate Bartender Brian Brushwood.
lol Sometimes I feel bad for Trever having to deal with you two. _That man_ *IS* legit.
Sometimes??? I feel bad for him everyone he's with the boys lol.
If brian is a legitimate *cough* bartender, can we see a series of video where Jason becomes a legitimate mocktail bartender ? I don't drink alcohol but I always think "man I wanna try doing this cause it looks fun but who will drink it !?" so clearly a mocktail series would be really neat !
Got to love the Cruel Intentions shirt.
I love watching your bar videos
My friend thought I was watching myth busters. I told her it’s all about legend testers!
The name "Dead Ass" alone has me wanting to try this! LOL...off to the store I go!
As a level 99 Jewish American Rogue ninja warrior, I approve this message. Bar culture is just cool in general,...
The way Trever holds that knife is anxiety-inducing.
I'm so happy y'all added INR to your money conversions
Just multiply by 70 duh
4:55 just noticed the disclaimer
I was literally talking about this to my SO two days ago when we had no clue wtf a "shrub" was on the menu of a bar.
Guess I'll have to re-watch those bug detection episodes..
Love the Trevor episodes, they show how much stuff Brian and Jason don't know...
... Not like they know things in the other episodes either.
Love ya
can we get brian's weird laugh when told the drinks name but without any background music. It sounds like a turbocharger flutter
Okay first of all Trevor is awesome as ever, secondly can we get a video of Dash teaching Murphy to drive a stick shift,
and lastly you guys rock.
Can we talk about Brian’s laugh at 2:15 💀😂
A couple weeks ago I was in the mood to make tequila sunrises and because we have a pomegranate tree I ended making my own grenadine and using that to make the drink and it felt really good. Hopefully with Trever's help I can learn how to make a number of drink components from scratch. I'm actually considering making my own mead using Anthony's tutorial 🤔🤔
I love watching the modern rouge. Purely because it will teach me how to escape people.
10:28 the way he says "drink the water"
That price conversion to DKK and SEK though 👌👌 (Even though DKK is always 7.5 DKK = 1 EUR because it is attached to the Euro)
Never forget Jason reset the injury counter
6:10 and cut because the bag is now sealed and I still need to add sugar
Dear friends.
Sugar like salt is hydroscopic, that is it wants water. When you add either sugar or salt to a wetish ingredient like most fruit it draws out the moisture inside the ingredient. This can cause the cell walls to burst causing the ingredient to lose some of its form or become semi translucent. The bigger the chunk the more structural integrity it will maintain.
Just incase anyone cares.
I've been wanting this episode since the crossover
I mean, it technically means under empty directly translated or under a vacuum or under vacuum conditions/pressure accurately translated but it all basically means the same thing.
Everyone's talking about Jason not drinking anymore lol. If they want to address it they will, they've seen all the comments xD
Yeah, but if you consider recovery from an addiction, it's important to know that those around you care about you.
The Trevor lore expands
He's got better knife skills than I do.
I was low-key wondering how this was done after the mead episode😂
Thanks for the conversions; £14 a kilo for coconut sugar? Daaaamn!
yes! finally made it to one of your videos as soon as it comes out! always love the videos!
Idk why but Trevor’s knife skills give me so much anxiety
Me too! Granted, he's a bartender, not a chef. But that could definitely be an idea for a future episode!
Wait why
CUZ IM A MODERN ROOOOOGGUUUUEEE!!!!
Benjamin Shields he looks like someone who has never seen a knife but has only read about them trying to use it for the first time
@@captainnwalps6689 okay but what about it specifically is bad? Because to me (I barely ever cook) it looks fine
Today we learned how to macerate in the shrubs.
Trever had the equivalent of a Vietnam flashback when Jason mentioned flair bartenders.
The cutting killed my soul.
TREVOR IS BACK!!!
Mixing metric and imperial units; TRUE ROGUES
Theres also a drink called Sekanjabin made from sugar, vinegar, water, and some type of flavoring like mint or even pomegranate
“Rogue-mobile” need that as a decal
I'm not even interested in the shrub, I just wanted to see Trevor.
8:50 Give it time, I'm sure someone can screw it up so badly that they nearly burn their house down with a Sous-vide cooker.
If I put bottles of rumplemintz in a pentagram pattern can I summon Trever from wherever he is in the world.
Brian's dolphin noise at 2:12.
Bring me... A Shrubbery!!!
7:33 at first I was 'how does that work??' but I see now the bag has a valve on it... normality restored - phew
Yo Trevor, a dull knife is a dangerous knife.
the main show was great but I'm surprised Jason doesn't know how to drive manual seems like a good idea for a episode right there
13:47 Brian airbends Jasons jacket.
You guys should do a video on how to properly shine your shoes
Hi guys, Thanks for your fun videos and your collective sense of irreverence! As someone who loves fermented veggies, Kombucha and Jun, just want to set the record straight.... Trevor did a good job of making a heated simple syrup, then adding vinegar for flavor balance and interest, but one essential step is missing!! A shrub (sometimes called drinking vinegar) is primarily A FERMENTED BEVERAGE, and contains many of the healthful bacteria so well known with naturally fermented foods - AND WOULD NEVER BE HEATED, since that destroys all the naturally occurring good bacteria!
You DID NOT FERMENT the fruit with vinegar first to cultivate natural FERMENTATION, before adding the sugar and allowing the ferment to mellow & achieve complexity (and thereby neutralize a lot of the sugar). You have basically made a simple syrup via heat of the sous-vide then added vinegar - NOT the same thing as an authentic SHRUB! For reference see “Mastering Fermentation” / www.masteringfermentation.com) for detailed SHRUB recipes. Keep on keepin’ it real. How about a new video on making truly naturally FERMENTED shrubs- which have the huge benefit of better sweet-acidic balance and much more complex flavors? Thanks for the good energy. Merci pour les vidéos très amusants!
Trevor's Back!
So, I'm pretty sure the joke about the name of the souvis machine went over my head. Can I get a clue as to what the punchline was?
Run The Jewels is a rapper.
Same...
bdiefend He named it “Run the” because the Souvi is called Jewel (or juul I don’t know) so the joke is “Run the Jewel” which is a modern day rap duo otherwise known as Run the Jewels or simply RTJ
141mcknight thanks for trying to explain it but I guess I don't know that rap group...
McKnight, thanks for the explanation. Since I'm not a fan of rap, went so far over my head you would have thought it was a jet airplane.
I would love it of you got another batch of The Rogue's Revenge 2.1 (the cadet cap style one) and would happily order at least 2 as it has become a permanent part of my wardrobe and i use it every day. But its getting a bit worn out after almost 2 years of constant use and i need more for "formal" wear...
Awesome supporting our troops.