Pro Chef Reacts... To Uncle Roger REVIEWING Cowboy Kent's Egg Fried Rice!
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- Опубликовано: 30 авг 2022
- Today we will see a Cowboy make some Egg Fried Rice outside in a cast iron skillet and on a wood stove! I have seen some of his other videos and I like them, so let's see how Kent Rollins does!
Be sure to check out his channel for more Country Cooking!
Original video Cowboy Kent Rollins: • Best Ever Fried Rice R...
Original video Uncle Roger: • Uncle Roger Think Cowb...
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React to the steak or bbq
@@prakasarevo5435 I will! It may be a week or so
@@ChefJamesMakinson thanks mister
I really liked sushi until I went to an all you can eat sushi restaurant and tried to end their business but instead ended my love for sushi
I pretty much only use bullion since watching Marko . The roasts ! OMG !
I've tried lots of Kent's recipes and all of them are delicious.. and he beat Bobby Flay... and I'd eat his fried rice; but I wouldn't eat Jamie Olivers.
Lol
Indeed! I can fully agree. I like Kent's fried rice recipe, it's very unique to me. Maybe I would blend the sauce a bit more but have some of the chunkiness remain in the sauce to fry on the pan and I just bought a skillet last month. Here in Malaysia we do have butter fried rice so it wasn't really a surprise to see butter being used.
I don't know... that "sauce" he made is disgusting! I wouldn't eat Jamie's for sure, but I'd skip the sauce over Kent's fried rice.
@@catherinelw9365 yea it looked good until he poured the extra sauce on top at the end. I’d definitely eat it if it wasn’t for that
@@PhreakinPhilip It seems the solution there is to blend it very roughly, then remove some to be added to the rice while cooking, then blend the rest until smooth and _that_ is what you add to the rice after plating.
Honestly though, the purpose of blending it rough like that is because once blended, you can seal it up, put it in the icebox, and then take it with you on the trail. Adds some texture to the rice when cooking, and the simplest fact is that after working for 14 hours, you'll eat just about anything long as it's hot and don't smell too bad.
He's a legit cowboy cook. He spent years going on ranches and cooking for cowboys. He's a master of dutch oven cooking.
@Zed Kay actually, by definition, it does.
@@zedkay7396 Might not be a 'chef'...but definately a cook.
@@mandolinman2006 See that's the thing people don't understand. Sure running a fry line like a fish n' chips joint for 30 years doesn't exactly mean you're a chef, but you certainly are a cook. I seriously think we'd all be better off if 2 years of some kind of hospitality work was required some how. Then again, lots of the lifers I know are bitter and hateful lol
@Zed Kay It does.
His food is always very edible. Maybe not traditoinal but tasty
I've met Kent before. Him and his wife are the nicest, sweetest people. I've made some of his recipes as well and they were pretty great. He has some weird ones but I was surprised at how good they were.
Kent's an amazing camp cook and quite the character.
Yes he is, he seems very nice!
I am lucky enough to spend enough time away from 'civilisation' to appreciate what can be done with a simplified set of tools and ingredients. Kent is my 'go to' camping chef.
While Kent isn't a Michelin chef or anything, he's got a load of really interesting recipes worth reacting to. While a lot of them are old-fashioned, the ones I've tried have been great.
Ill have to have a look!
Watching those two is such a joy. The perfect combination of Uncle Roger No-Bullshit attitude and the professionalism of a great chef.
Love Kent, he comes across as a very nice guy. Cooking in the rustic manor he does adds a huge layer of respect.
I agree! I think that why Uncle Roger was a lot nicer with him.
@@ChefJamesMakinson yes, and he really did make a decent fried rice. As you said, about the only criticism is the looks of the sauce, and that's a product of the limited choice of tools he has in the field for creating it more than the actual flavour.
One thing I'd have done differently (other than using a bottle of teriyaki sauce from the Asian supermarket to save time) is adding some of the green onions as garnish, and serving the extra sauce in on the side as an optional extra.
"Don't eat Sushi at a Truck Stop" .... I definitely agree.
Well done Chef. That was very interesting to watch. The old cowboy made a couple of mistakes but his fried rice version was way closer to authentic than Jamie Oliver's version. Your review was spot on and as always educational.... My favorite food is tied between two completely different cuisines, Indonesian and Italian.
Glad you enjoyed it Jeff! It is hard to pick just one!
How tho? I'm Indonesian and never knew you can fuse Indonesian and Italian? Maybe you meant you like both?
Fuse? I never said anything about fusing the two foods. I said my favorite food is tied between Indonesian and Italian. I can't choose a favorite between the two.
@@jeffs.4313 So which Indonesian food you liked?
The Kikko Man part gets me every time 🤣
me too! 🤣
time stamp please ❤
He is the hero from the planet of soy: ruclips.net/video/Wz-mJed_bP0/видео.html&pp=ygUNa2lra29tYW4gc29uZw%3D%3D
Japanese style fried rice sometimes use butter, it's good! They are already familiar with western ingredients and uses butter in many foods.
Great video as alwasy Chef! Cowboy Kent has a lot of good recipes on his channel. I really like the BBQ ones. you should review some more of his videos!
Will do!
I agree. I love it when cowboy Kent dances
As an outdoor cook, using a wood stove is tricky for most folks. But having been around a grandma who cooked with a wood stove from the early 1900's, you get use to using what you have and compensating the variants during the cooking process becomes instinctive. You can cook various meals from rustic to fine cuisine on a wood stove. But I prefer more rustic cooking for the out door setting. So kudos to Mr. Kent for showing all that an outdoor stove can be used for a variety of meals.
Sorry, but your twin looks of disgust with Uncle Roger when that sauce came out really made my day. That was hilarious XD
Marco Pierre White has been a big inspiration to me as a chef. I love his philosophy in regards to food, plus I've eaten at one of his restaurants and I was blown away. I've used the extra beef stock pots in the past for home cooking as it's not always possible to get fresh beef bones. But for chicken or vegetable stock I make that from scratch.
I like him too! I prefer his style of cooking.
@@ChefJamesMakinson I agree 👍
I *DO* buy sushi at my grocery store... *BUT* they actually have a sushi shop inside where the sushi gets made fresh ! ^^
Also, i love Cowboy Kent, the guy is awesome. Even bought his cookbook.
I like Kent I will have to see more videos of his
I also buy my sushi at the grocery store, it has a full sit down restaurant in it! So they make the sushi fresh too. They'll even make it for you on the spot if they're out of what you want. It's soooo good.
@@elvickRULESsame but I think the sit down is connected to Starbucks across from it in my Kroger. Lol
Kent Rollins is the most respectful TV chefs ive ever seen, the man really does respect the cultures behind the food he makes and never claims anything is authentic.
I would like to see another video of his!
As a kid, I would mix rice (short grain), shoyu (soy sauce), butter, and okaka (shaved dried tuna) as a dish. It is so good! So soy sauce and butter is not a bad combo. Apparently they do this in Hokkaido in Japan, which makes sense because they are famous for their dairy industry.
I'm a country boy. I can tell y'all from experience getting hit with a cast iron skillet is not something you want to experience more than once. Me and my uncles have all felt the wraith of God at least once in our lives 😂 The bigger the skillet the more trouble your in.
😂
I learned about Oregon Trail from 8th grade boys---and then I got all excited about making up headstones. That is what being a librarian does to one!
🤣
Hahaha both Chef James Makinson and Chef Brian Tsao release the same video within hours of each other.
Sushi, BTW, refers to the vinegared rice, not the raw fish. That said the reason you want it fresh-made is because if you get maki, the rolls, the nori (seaweed) will lose its snap over time. In addition, in Japan they do not serve any salmon sushi in the convenience stores because there is a higher chance of contamination with worms. But this has not been regulated in the US, so one can get deathly ill. (Covered by Chubby Emu [RUclips] and also Cells at work[anime])
Sashimi, BTW, is purely raw fish.
mirepoix is usually cooked, though, and his wasn't, so it looked nasty, honestly. Because in mirepoix all those hard celery strings would have been softened--if he'd cooked the celery, it might have blended better? Also, teriyaki sauce contains soy sauce, so it's a bit redundant. He could have used straight teriyaki sauce, then. Might have been elevated with something like garlic, onions and green scallion, though adding the sesame seed oil isn't a bad move. (Basically bulgogi marinade).
yup. And if you look at the history of sushi until fairly recently it didn't contain raw fish in most parts of Japan simply because raw fish would spoil before getting any distance inland.
Smoked or pickled fish would be used instead (in fact historically pickled and fermented rice would be used as a preservative for fish in Japan, which is part of the origins of sushi, as that rice ended up being eaten with the fish).
I've lived in Japan for a semester 2 years ago and you definitely find salmon sushi in convenience stores (or types too), so maybe the regulations changed at some point
They use atlantic salmon not pacific salmon. Also Kimbap > Sushi Rolls. Japs can try their best to whitewash history but they can't even steal the concept of rolls correctly.
@@Jesushates6969 "j-a-p" is derogatory. And I say that as a Korean. Please don't do racism.
@@kimyoonmisurnamefirst7061 ok how about 쪽바리 instead?
I've often made fried rice in my cast iron pan instead of a wok before. Normally I do this after making my wife's eggs in the morning and the pan is hot already, to save time. Egg fried rice is my favourite breakfast.
it would be good for breakfast!
When my Mum was growing up, her mum (my Grandma) cooked everything in or on a wood-fired oven. Mum said her cakes came out perfect every time. She still had that wood-fired oven when I was little. Sad that she could cook perfectly in a wood-fired oven but never could work out how to use the microwave - by that time she'd started developing dementia.
You're so right about the favourite food thing. I like sushi (not so much other Japanese foods), Thai, and Indian cuisines but I think my favourite cuisines are those that I've tried from Mediterranean region countries - Greek, Turkish, Italian, and Moroccan. Yum.
2 videos this week!!! YEAH!
haha I try when I can!
I guess I’m kinda blessed because living in Vancouver and being a foodie it’s kinda hard to pick a favourite dish considering the multitude of cuisines in the city literally only 10-15 minutes away. Like what chef James says I too get bored eating the same thing over and over again. If anything it’s more what I’m in a mood for and it changes every week for me.
Vancouver BC or Washington? I have family and friends that live in both places! Its hard to make dinner sometimes, trying to decide! haha
@@ChefJamesMakinson it’s Vancouver BC.
I am glad that you, as well as Brian Tsao, reacted to this reaction. I think it's one of the cutest and most wholesome videos I have seen so far. I would have done the sauce a bit different(namely not adding celery but that is merely my personal taste) and would not have used butter(I actually love using peanut oil). Otherwise, I would definitely make this recipe.
As for my favorite food, that is hard to say. I love Sushi(and I do strongly agree that getting it at a restaurant that specializes in sushi is best. My exception is HEB because they always have people making it.), and most Asian food generally from fried rice to chicken and beef satay with peanut sauce. I also enjoy BBQ(well I am a Texan after all), some Italian dishes such as alfredo, Tex Mex, and most spicy foods. 😊
thank you very much! it can be hard to choose a favorite food, I could go for some beef satay right now! :)
@@ChefJamesMakinson no problem. :)
Exactly. There’s so many wonderful types of food around the world, it’s hard to choose.
Same here lol. :D
Love Cowboy Kent - this was his fried rice, no notions that it was traditional! You both are fun to watch
Awsome game, spent many many hours on it. Yep, sushi also on top of my list.
so did I, I would love to play it again!
Oregon Trail III was my favorite by far :D love your videos and learning so much about cooking! I especially enjoy learning what professional chefs tend to do in the kitchen as opposed to the sometimes layman approach by home chefs. Super informative and so funny!!!!! Thank you for a great channel!
Thank you very much! It was a very fun game growing up!
This is the trifecta. I love these Uncle Roger reaction videos and I am a huge Kent Rollins fan. He is a wizard with cast iron. Keep them coming. I watch all three channels. What about Ethan Chlebowski, Kenji, and Adam Ragusea? I love those guys too. Surely, Uncle Roger can find something? “Haaa-yaaaah!” Lol
This dude been cooking on this stove for 40 years he knows how to get correct temp for anything 😊
Cowboy Kent is a master at cooking outdoors. His cooking techniques are how things were done on cattle drives a long time ago. Not only can he cook authentic recipes from the days of the cattle drives, but he also cooks modern day foods using the limitations of Bertha and not having a proper stove. He can use a Dutch oven and coals to mimic how a stove cooks. You should check out some of his videos. I've seen him try to use flour or other powders like corn starch on a windy day. He can't actually measure the stuff because it's being blown all over the place, so he just eyeballs it and it always seems to work. Sometimes it's just hilarious.
Everything was okay until he added more sauce on the rice after. Without that additional sauce, I would say that was a decent fried rice.
so would I! he did great!
Here for it, broski!
How are you buddy?!
@@ChefJamesMakinson Tired. Just filmed another one of my big videos.
@@Maplecook cool!!! :) when will it be done?
@@ChefJamesMakinson It'll take a couple of weeks to edit at least. You know me by now, eh? And, school is starting, so my focus will be on THAT.
@@Maplecook yeah i know buddy!
That's the beauty of food. We can take inspiration from all of our experiences and create what works for us and those we cook for.
I use unsalted butter for fried rice because I use it for basically anything I make. Gives a nice result and I like the texture it ends up giving the rice while it fries
Celery and Onions I can see in fried rice as it can add flavor and texture. It's not common, but I can see it. If he absolute had to include celery and onions as flavor, it should have the solids strained out, or better yet use celery seed and onion powder. Add the flavor without the questionable chunks. Butter shouldn't be used as it would burn if stir frying at high heat. Ghee would be more appropriate but I'm not sure I like the idea of ghee and sesame oil. Lastly, Sesame Oil is a very aromatic oil that I feel should be strictly as a finishing oil before serving. Any time I've added sesame oil to early when cooking, I find the aroma and potency is lost from the cooking process.
vey good point!
The part about seed and powder is more a matter of texture than taste tho. Arguably seed wouldn't really change much in taste, but I would argue that most ready bought onion powders would taste differently (for better or worse, we like different things which professionals and enthusiasts alike forget a lot ^^).
I'm personally a BIG fan of chewy food, especially vegetables. To me egg fried rice ALWAYS include some kind of vegetable that adds texture, most of the time that vegetable is onion :)
Another alternative would be to finely dice/mince the onion and use it as a "western substitute" for garlic as an aromatic root veggie (since he's going for the east/west fusion angle). Start sweating it down early with the mushrooms to bring out the earthy flavors just before adding the rice.
The celery is a bit weird to me, but I could see an argument for boiling it into the homemade teriyaki sauce to incorporate the celery flavor, then straining out the chunks from the finished sauce. IMO the fibrous crunch of fresh/raw celery is a bit too much texture difference from the rice and egg.
@@Micras08 I think you're right about the onion powder (though I do use it a lot, it's just not a 'regular' onion taste). Celery seed (or celery salt in some cases) I find adds the flavour that I want. For sauces and dry rubs I don't really want a full celery flavour, just the slight sweet/earthiness that it brings, so celery seed works for that. To me, it just augments some of the other spices like sumac and ancho pepper. Adds sweetness without adding sugars...
@@bobd2659 That makes a whole lot of sense! :D I also have a hard time combatting (edit: sugary-)sweetness when I make food like a sane person would. Usually my answer is garlic, ginger and chili tho :P
Also I might add that I have nothing against onion powder, I 'm just a whore for regular onion ^^
Using butter and soy sauce together makes things taste amazing! I love it especially when doing something with small cup beef because it seems to make it taste much richer than it really is.
I enjoy Cowboy Kent. He makes many great meals for the cowboys on cattle drives. I encourage folks to watch more from Cowboy Kent with him cooking what he knows. He literally fed/feeds cowboys from a chuck wagon.
My favourite food I have once a year for Christmas would be Barszcz Uszkami. It's a polish red beet soup with tortellini filled with Steinpilz or Prawdziwek (I couldn't find a good translation for this).
I googled it! haha I have never seen it, I would love to try!
James, I love your videos. I'm glad I subscribed. I love your professional take and your humble demeanor. Thank you so much. Awesome and informative react!
I appreciate that Seth! thank you!
Them thumbnails are killing me 😂
I like hearing that! haha 🤣
I loved Oregon Trail (even though I always died of dysentery) but I played it back in the 80s on the old Apple II computers in elementary school. I'm old, LOL.
Your videos always make me smile James. I have only watched a few of cowboy Kent’s videos in the past. This was enjoyable. Maybe a few more of his videos if you can. Fully enjoyed and as always 👍
thank you so much Jerry ellen!!
Personally, my favorite dish is probably banh mi (a Vietnamese sandwich) or pho (a Vietnamese soup) but I was raised on that so I no doubt have a bias. I think my favorite dish behind that is probably fettuccine Alfredo. It’s just so creamy and delicious! (And not too hard to make)
I would go for any of those right now for dinner! :) haha
Bahn xeo is my favorite!
Kent Rollins is A True American Icon and the Master of outdoor cooking, winner of multiple outdoor cooking competitions and one of the last of what it meant to be an American from the old west, I have Total respect for the Man, hope he stays around for another generation
Agreed. Cowboy Kent is authentic, and his chuck wagon should be an American monument!
To get the “wok hay” even clarified butter would burn… want high smoke point oil… I wouldn’t use his sauce but the rice itself doesn’t look bad
I agree!
I LOVED the Oregon Trail game. What a reference😂
I honestly love this, he shows what field cooking is like. Its not super pretty. But it tastes good and gives you the energy and calories you need in a pinch.
Personally, I adore Japanese food, but I have to give it to my own heritage. My favorite is monkfish rice - it's a Portuguese dish, and it uses a native type of starchy rice, called 'Carolino' - it gives the recipe a creaminess similar to risotto. It's fairly simple to cook:
make a sofrito just with onions and olive oil, add fresh tomatoes (I like to use Coração de Boi - I don't know how this species of tomatoes translates to English), and once the tomatoes break down completely, add the monkfish cut into cubes and add fish stock (I also like to add prawns to my fish stock), and let it simmer until the fish is cooked through. Add the rice, lower your fire to a minimum, and let it simmer. Once the rice is cooked, add the cooked prawns, deshelled, and freshly chopped cilantro.
I'd advise you to measure the stock as well as the rice, in order to have it perfect - I use 3 parts liquid to 1 part rice (3 cups fish stock to 1
cup of rice).
This needs to be served once it's done since the rice has a tendency to become mushy.
when I visit Portugal I'll have to try it!
@@ChefJamesMakinson When you visit Portugal, you can have it at my place. My family and I will gladly do it for you and your girlfriend. :D
@@ruialmeida818 thank you so much Rui! :)
@@ChefJamesMakinson I'll also show you guys to one of my favorite seafood restaurants in Porto, and it's not a touristy kind of restaurant - it's a place where the locals enjoy eating. It's like eating at your grandmother's :D it's called Casa do Pescador (meaning the fisherman's house)
@@ruialmeida818 ill keep it in mind!
My favorite is pork chops in cream (raw potato dollars, black pepper, salt, pork chops, whipped cream... some add onions), in layers (2 of potatoes, 1 of meat, another 2 of potatoes, pepper+more salt on every layer, pour the cream over it... or possible to have meat layer at top for more dry and crunchy pork chops), bake in the oven 230°C for 45-50 minutes. Simple recipe. Cooking this up almost every weekend for one day.
Also, didn't play Oregon Trail but it seems it's free online in web browser. Though not sure if you can save the progress.
I remember when people gave Marco flak for using stock/bouillon cubes, but I tried them and the new Better Than Bouillon brand and I love it.
I get that as a pro chef presentation is important and as an entertainer it should be for cowboy as well. It may not look great,but I bet the sauce tastes good which is all that matters to me
I love watching your reaction videos chef James, and I do hope Uncle Roger notice you and maybe asking you to do a collaboration, who knows.
I think after I reach a few hundred thousands subs he will. He only seems to Collab with big accounts.
I love the transition at 9:13 between James and Roger.
I didn't watch the original Uncle Roger video because I followed Kent on social media for so long and he seems like such a good guy I didn't want to see him have someone be really mean to him! So I watched your video instead and I'm really happy that both you and Uncle Roger found some things about his cooking that you liked even though some of his stuff was a little weird :). He's helped so many people learn how to season and use their cast iron properly whether using indoors or outdoors that I just think he's a treasure.
Loved your insights in this reaction. I do think the sauce wasn't too bad but might have better if the celery was softened more given the limitations of the tools he was working with. Though a pre-made sauce would have been better in those circumstances. 😅 Here's an odd question: is it weird that I like cooking my rice with a bullion cube in it before making my very non-traditional version of egg fried rice, which I also tend to just use frozen peas and carrots for? 🤔
Hmm... Honestly, as a born and raised New Yorker of Puerto Rican desent (with a mother who cooked traditional Puerto Rican foods), it would be extremely difficult to choose a favorite dish, especially as my mother often accused me of being switched at the hospital with an Italian baby given how much I love pasta dishes and pizza, lol. That said, nothing comforts me more than a slice of NY pizza with bacon or traditional Puerto Rican holiday foods such as pernil asado, arroz con gandules y pasteles (especially with some flan for dessert and some coquito to end the night, lol) or alcapurias. However, put a bowl of shrimp or chicken fettuccine in front of me and watch it miraculously vanish instantly! 😂👍
Butter garlic fried rice is pretty popular at teppanyaki places. Doing it at home, I always use a combination of oil and butter to keep it from burning. Sometimes ppl just add a cube of butter towards the end of cooking instead. Depends on if you want the nuttiness of browned butter or just the creamy finish.
Yeah this isn't totally odd. It's actually a fried sauce rice which is commonly seen at grills and teppanyakl,
Also, thank god he used sesame oil.
“You have died of dysentery”……Greatest game ever! I’ve watched tons of kent’s videos. His recipes are amazing. He was awesome on chopped. Thanks for posting these videos. I love watching your reviews.
Thanks James, nice video ! One of my favourite kind of food is, in general, italian food without any doubt. I got into cooking a few years ago by making homemade egg pastas and fresh passata with tomatoes from our garden... amazing what you can actually make with simple but high quality ingredients :) Love your content and looking forward to your next video, cheers !
I love fresh pasta! And yes with the right ingredients you taste a lot more, when I was I Napoli the pizza margarita I had was the best in my life because everything is from there! Thank you!!
We went to Verona a few years ago - for the wine and sightseeing the vineyards and old town, of course. Turns out it was the simple, local rabbit pasta that was the so good it's unreal part of the trip. I don't why it's that damn good since most places aren't lacking in talented chefs and can get the correct ingredients. But they just did something different and it was unbelieveably good.
Chef Makinson coming in with the hard questions. Favourite food? How in all heavens am I supposed to decide?!
uhm... probably vitello tonnato, samgyeopsal or a dish I have never seen anywhere outside of my family, which is zucchini rolls filled with avocado, dried tomatos and mozzarella, baked in the oven in olive oil and heaps of garlic. XD
btw, I really love your reaction videos, it's very educational :)
thank you very much! yes, it can be hard to choose which is your favorite! :)
Made me hungry
It's really simple but I love it, my favourite dish is schnitzel with a pepper sauce and Bratkartoffeln (roast potatoes-ish). Doesn't have to be veal, I'd happily eat it with pork or chicken
sounds very good!
So insightful as always!!
Thank you!
James you’ve done it again. another awesome video!! This series is just too funny. Love your professional criticism.
Thank you buddy!! I hope you are doing well!
Hello there from Germany!
I recently found your account and I must say, respect to all you did and do.. It looks just all so delicious and.. Wow. Really amazing!
Aaand... My favorite dish is Japanese curry and Korean bulgogi and bibimbap :)
Welcome! Thank you very much! When I visit I will have to try those dishes!
@@ChefJamesMakinson It's definitely worth it, you won't regret it!
And thanks for the reply and heart ✨😊👍🏻
I like sushi too. It's good food but it's rather expensive in my town. Even though I live in a port town, there's no salmon here but tuna and sadly they're getting exported to another country. I like smoke fish because it taste good with fresh fish that comes fresh daily in my town and firewood isn't hard to find here.
its very expensive here too, we have some good restaurants in Barcelona but I have had better in Hawaii.
@@ChefJamesMakinson I guess they have tons of fishes there because they're right in the middle of Pacific Ocean. I never tried poke bowl though.
Not only stating it's not traditional he also said that it gonna be fusion west meet east
Been watching your vids for a minute now but just saw something about where you came from, shoutout from Tucson, love the channel.
🤙
Hey Matthew! I miss Tucson! I lived there for quite awhile, in the 1990's my father was the Executive Chef of Loews Ventana Canyon Resort.
@@ChefJamesMakinson Yeah you mentioned Ventana Canyon in a vid description and I was like "no way!" lol.
Keep doing your thing bro!
Have been living in Central Asia for a decade and some of my favorite dishes here are палоо (plov), лагман (lagman) and Манты (manti). But my absolute favorite food type is soup. I could eat that every day. It's comforting and the options are pretty much limitless. Do you by any chance have a nice soup recipe?
I have quite a few on my channel, my carrot soup recipe is a very good one, I also have gazpacho, vichyssoise and more!
@@ChefJamesMakinson Have a ton of carrots from the garden so will definitely check the carrot soup recipe. Thanks
@@ChefJamesMakinson Make one for Finnish fish soup! Most I can find are kind of on the scene slapdash or Andong overkilling what is at heart a really, really simple dish.
Like you I have a hard time finding a 'favorite' food due to getting sick of eating the same stuff every time. So while it's not my absolute favorite all the time, I can eat banh mi everyday and not be sick of it. There's just something about the mix of flavor, textures and spices that can keep me going back for more. During college I ate one every other day for lunch cause it was like $4 for it.
My favorite cuisine is definitely Chinese food though. There's just so many varieties of Chinese food that you can't really get sick of it. In my opinion Guangdong > Hunan > Dongbei are my top 3 regional foods with Xian/Shanghai/Nanjing following close behind.
Sadly I haven't had any good Chinese food here in Barcelona. of course its not going to be the same thing as in China, but as least in London's China town, I have had some very good food.
I like using butter over oil (as a Chinese) in some of my cooking. Especially when making garlic, it smells and tastes so much better with butter than with oil haha
I really enjoy Cowboy Kent, but he does much better with traditional southwest recipes.
I agree he does, but still he did a pretty good job!
I watch a lot of Kent’s videos and done some of his recipes, especially his BBQ. He’s adorable and he’s really good, better than Jamie Olivier.
I tend to agree with that.
Chef James, I am Chef John (false name and qualifying). Love you, mane 💕.
Mirepoix, aka the Trinity, here in Cajun country is onion, celery, and green bell pepper. It's the base for nearly everything we cook around here.
10:37 Hi Chef James, Indonesian here. I've tried using butter (Elle & Vire, the best brand here) and the poor man's version, the margarine (Blue Band brand) for my fried rice/Nasi Goreng. My experience is, when I use the butter to sauté the spices/seasoning at the beginning, the aroma that comes out is more fragrant. The bad thing about using butter or margarine, is that melted oils and fats will "harden" or "solidifies" back more quickly when cold or for later meals, and tend to go rancid faster than using palm oil. the best "authentic" versions, and all street food versions here use palm oil (like Bimoli, Filma, Sunco, etc.)
Thank you for the information! :)
Dear, the best butter available in this country is "wisjman", that is the "Hermes" type of all kinds of butter. Not elle & vire. Try it.
I lived in Alaska for 24 years and recently moved to Wisconsin but we definitely have Amazon up there. Only downside is that you usually have to tag on 2-4 days to your shipping time and if you go next day it’s 2-3 days.
I was not far away from Santa at that time. Used to live in San Ignatio, very close to Las Vegas NM.
Brian’s favorite is 100% sushi as well. Mine is steak! -S
haha 🤣 have you tried Wagyu Sashimi? it is delicious!
Kent chose to cook EGG fried rice instead of BEEF fried rice. Kent, you've CATTLE all over the place, their tasty! Use THEM! Save the eggs for breakfast.
Kent's familiarity with cast iron would easily transfer to the care and feeding of a carbon steel wok. Those woks are extremely versatile and they're lighter than cast iron.
By and large, woks require blast furnace temps to work their magic. Butter would NOT be my first choice at cooking in such extreme heat.
I kinda wish Uncle Roger would pay a visit to Kent's abode. Roger could show Kent how to cook fried rice, Kent could introduce Roger to cowboy cooking, riding horses, herding cattle and all the Lore that springs up in that part of the U.S.
Maybe he’s got cattle for dairy not beef
Oregon Trail was so epic! All I did was hunt until I died from dysentery, but it was the best thing to do in school back then when you were supposed to be working on a research project.
I used this series as an inspiration to come up with a simple but tasty vegetable fried rice. The one ingredient I had a devil of a time finding was MSG. No one stocks it. I did find it on Amazon. I even tried to find that stuff called Accent', but none of the stores I checked carry that either. The MSG really does make a difference.
Hi, James. I was just wondering if you'd really pass up on that sauce because of how it looks? In my case, I'd try it regardless to see if it's really as good as Kent says it is.
you eat with your eyes first, so if it was blended right then of course I would. but as it looked, no. haha 🤣
The sauce look likes it belongs in a bed pot
It was fun to hear James' accent slip. Most of the time, James has an American/Spanish accent, American diction but Spanish pronounciation, but then here, it just slipped. My father was the same way - raised in England, lived in Canada. He'd have a Canadian accent until he spent some time among fellow Brits, and then he'd slip.
Just fun.
It's supposed to be fusion, so I don't mind the butter. However, I would also add oil as well so the butter doesn't burn.
since you asked about favorite food. I'm from the middle east and I really like sea food, especially dishes that have shrimps or prawns in them.
I have many favourites, I would say 1 is the rotisserie ham I make with a brown sugar/clove/armeretto glaze that is basted every 20 mins along with a side of garlic whipped potatoes topped with fried onions and a oven roasted garlic/onion bacon Brussel sprouts. The best food I have ever tasted was a beautiful veal meal, The chef that had made it came from England.
been binge watching Chef James RUclips videos since yesterday.❤️
Very nice! I hope you enjoy my videos! :)
It was so fun watching you laugh so much. 😄
Loving your commentary videos, I've been learning a lot of basic cooking information even though I wouldn't particularly call myself a bad cook.
Awesome! Thank you!
Love Cowboy Kent. Cooking outside, especially with wood fire, is tricky.
My favorite food is Danish meatballs (frikadeller) with gravy
Naming your custom car. There is a reason. It isn't the plain old car. You have made it its' own character. So you name it, as it is unique and was most likely apart of your soul.
My favourite is probably jambalaya, made with Uncle Ben's rice. It used to come in a box, but all I can find now is the instant rice package, which alters things considerably. My grandparents had a cabin at a lake with a wood stove. I still remember my grandmother cooking on it.
have made jambalaya in a long time! 😉
lmao I love when folks say stuff so spicy even James can't keep his cool that carp laying in the sunchine thing is gold
Favourite Food since almost 14 years now is sushi from a restaurante while living in a city directly on the ocean where everything is very fresh.
My fave food is salt and pepper chicken but that's cos I used to go to the Chinese chippy for my nan, I would usually get something like egg fried rice (ironically enough) and she would get that and then always put some on my plate, so in the end we would share our food. It was a tradition we had every Saturday night. I loved your reaction to the "secret" sauce and it looked really good until he added more sauce on top at the end
I grew partly up in te Dordogne. My great-aunt was an excellent cook (she was most famous for her foie gras) she learned me cooking on open fire. Just a casserole, wood. Not so long ago, I made a Boeuf Camarguais for about 20 guests on open fire. I lived for about 2 months in New Mexico on a big scale rancho, showed the hands how to cook properly on an open fire. I love it.
you can make some amazing things on an open fire! I used to live in Santa Fe, New Mexico! :)
i like using butter for a simple fried rice at home. it adds a nice richness, and the final product feels more like a meal than a side dish. obviously it's not traditional, but some asian restaurants do use butter for their fried rice (japanese steakhouses in particular). on a home stove burning butter is less of a concern as long as you are staying on top of things :)
I've just discovered your channel. Spanish folk here. I really enjoyed both your knowledge and your realistic approach. Meaning, you understand why people sometimes have to adapt things, but also give credit to traditional ways when it's due. (tortilla española jugosa). It could be interesting for you to showcase something spanish not so topically know to foreigners. I would propose "cocochas de bacalao al pil pil". Keep on with the good work.
Welcome aboard! I want to make some more recipes in the future