Mortar and pestle is rarely used in US kitchens. Most people use anything from a cheap coffee grinder to a food processor. Personally I use a pestle and mortar. I have a small one. I’m Hispanic. My mom’s parents were from Mexico and she had the Mexican version called a molcajete. I plan to buy one eventually as well.
Wonderful channel, thank you. Peach I love the blue jumper you are wearing. I recommended your channel to my Mam, she loves it as much as I do.(My mother also has your 'rude joke' face, lol.)
Other ways the suribachi and surikogi are used in preparing Japanese cuisine are for grinding/pounding various meats and prawns into a paste that’s used for dumplings like Tsukune (chicken meatballs on skewers), mashing tofu to make Shiraae (mashed tofu salad with green vegetables and sesame seeds) and the list goes on. Such as making a delicious pesto sauce and a nice batch of fresh peanut butter. You can use this toolset to make a delicious warm spice mix for hummus recipe that has whole allspice berries, black peppercorns, whole cloves, cardamom seeds, mustard seeds, and more. The surikogi is also great on its own to use for muddling herbs and spices for craft cocktails. But many are using it for non japanese cooking as it is affordable, lightweight, convenient to use and the variety of pestle sizes and variety of woods (some transfer flavoring to food) have helped it come to light in the eastward countries.
In Thailand we called all type of soup 'Gaeng' its like a prefix for soup here, Also the actual 'Curry' or atleast the most similar one is called "Gaeng Mát-Sà-Màn" it based on Persian Curry. Lastly i like your reaction keep up the good works!
Chinese cooking usually leaves the bones in the meat too so it can give everything more flavour too, and that's probably the same reasoning for leaving the bones in this curry too. Instead of using coconut milk, you should get coconut cream. It has more solid fat in it while the milk has less solid fats, which I think is much better for emulsifying the coconut milk and curry paste together. This wasn't in this video, but the reason Jamie slaps the lemon grass in his "Thai green curry" video is because it helps release the oils and fragrances when you start chopping and cooking. Like Uncle Roger said though, he was putting it in a food processor, so it doesn't really matter too much
I saw Stephen He first, which led me to watch Uncle Roger. That led me to Chef Elizabeth and now to your channel. Subscribed to all 4. I would like to see your reaction video to "Uncle Roger makes Thai Green Curry". Thanks for your videos.
Hello guys , i have started to learn Japanese and i really like to follow ur channel it helps me in that manner too. By the ma'am your are absolutely gorgeous
Just dropping this here. Based on my experience, using a food processor leads to a more wet not that well blended product while using a mortar and pestle leads to a proper more consistent paste that's not too wet when making Thai Green Curry paste. As for brown rice, from what I've learned before, brown rice along with millet and other oats/grains was commoner food in Japan in the past while white rice was considered food for people in the higher social caste. This was apparently because brown rice naturally had less protein but more carbohydrates, and less vitamins, and mineral content than white rice, especially since it loses even more of its nutritional content during polishing and husk removal, until food and nutrition technology and agriculture became better. Nowadays, people see brown rice as the healthier alternative to white rice due to marketing. But what makes modern brown rice more "healthy" now is actually stuff like vitamins and minerals later added into the rice to supplement its lost nutritional contents during processing. Back during the earlier periods in Japanese history, people who had to eat brown rice as part of their daily diet had to deal with the effects of a diet that lacked those lost nutritional content and so were a bit more susceptible to some illnesses of the time period. This was overcome with the shift to more white rice availability and a better technological level in terms of food production and processing as the time passed.
if your looking for a proper blade to cut bones look for a Chinese cleaver (just like in video) they are known also as chuka bucho. The blade is wider thus more weight so easier to cut bones. and is you want heavier look at European cleavers they are the pinnacle of thickness and weight.
I could tell some of the things that he jokes about that may be a little dirty minded, and it makes you cringe a little.. I’ve cringed a couple times as well at some of the things he says, but that’s just his character. I always look forward to your laughing and reaction. I’ve learned a lot about Japanese culture watching these videos
I did a lot of research on curry and I've tried a lot. Indian curry, Caribbean curry and Japanese curry. I like Japanese curry the best 👌 Japanese curry uses a few different spices like orange peel, thyme and cinnamon and a few others. An interesting fact when the British were exploring india they referred to a lot of Indian dishes as curry because they didn't care to learn the real names and couldn't really tell the difference. Also I didn't know that Thai green curry wasn't inspired by Indian curry so I just learned another curry fact thanks to you guys 😉. Great video again, I'm looking forward to the next one
Hey is Karē the same as Massaman? They're both Brown Curry's with cumin and a lot of similar spices. I'm asking because I freaking love Massaman and I'd love to think that Japan is totally in love with the same Curry.
U guys need to do more original content and your channel will grow much faster. Do cooking videos on Japanese food. Do vlog on Japanese street foods. Do food reviews for food from all over the world.
How come you guys upload 2 versions of each video you upload? Do you ever struggle to try to get that "first time" feeling when making the second video? Love your content by the way.
On her first video she explains that because she’s bilingual that when she switches to a different language, she thinks different things in those languages. So she has 1 version English, 1 version Japanese.
not every thai curry has kaffir lime leaves in it, the thing that differs thai curry is that they are always made with a curry paste and coconut milk. Indian curries start with dry spices and often include dairy
I don’t know who first came up with the name ‘ Thai green curry’ when in Thai language there is no word ‘Ka ri’ which is mean curry, it’s only call Gang keaw van.
@@vassanab4243Similarly, I also wonder how curry become the generalized name for all Indian gravy dishes. Many people from western countries and East Asian countries as well are notorious for the stereotype. Even stew and stir fry look and taste like curry to them if it's Indian food.
Actually, many Thai are commonly eat brown rice. White jasmine rice might be popular around the world but in Thailand we also grow many types of rice.
Mortar and pestle is rarely used in US kitchens. Most people use anything from a cheap coffee grinder to a food processor. Personally I use a pestle and mortar. I have a small one. I’m Hispanic. My mom’s parents were from Mexico and she had the Mexican version called a molcajete. I plan to buy one eventually as well.
Your videos bring me so much joy!!!❤😂
Wonderful channel, thank you.
Peach I love the blue jumper you are wearing.
I recommended your channel to my Mam, she loves it as much as I do.(My mother also has your 'rude joke' face, lol.)
i swear you guys are so underrated i love watching you
I love the Japanese perspective in your reaction. Thank you so much!
Uncle Roger went to Chili Jam factory, you should check it out if you already haven't
Other ways the suribachi and surikogi are used in preparing Japanese cuisine are for grinding/pounding various meats and prawns into a paste that’s used for dumplings like Tsukune (chicken meatballs on skewers), mashing tofu to make Shiraae (mashed tofu salad with green vegetables and sesame seeds) and the list goes on. Such as making a delicious pesto sauce and a nice batch of fresh peanut butter. You can use this toolset to make a delicious warm spice mix for hummus recipe that has whole allspice berries, black peppercorns, whole cloves, cardamom seeds, mustard seeds, and more. The surikogi is also great on its own to use for muddling herbs and spices for craft cocktails. But many are using it for non japanese cooking as it is affordable, lightweight, convenient to use and the variety of pestle sizes and variety of woods (some transfer flavoring to food) have helped it come to light in the eastward countries.
In Thailand we called all type of soup 'Gaeng' its like a prefix for soup here, Also the actual 'Curry' or atleast the most similar one is called "Gaeng Mát-Sà-Màn" it based on Persian Curry. Lastly i like your reaction keep up the good works!
Chinese cooking usually leaves the bones in the meat too so it can give everything more flavour too, and that's probably the same reasoning for leaving the bones in this curry too. Instead of using coconut milk, you should get coconut cream. It has more solid fat in it while the milk has less solid fats, which I think is much better for emulsifying the coconut milk and curry paste together.
This wasn't in this video, but the reason Jamie slaps the lemon grass in his "Thai green curry" video is because it helps release the oils and fragrances when you start chopping and cooking. Like Uncle Roger said though, he was putting it in a food processor, so it doesn't really matter too much
Hii P&S Channel I just watch Uncle Roger make Thai Green Curry it look so delicious you guys should react it I love it😁
Hmm izzat you also watch this react weejio
@@nakiriharith2947 yes I do
@@muhammadizzatqaedhi1998 good good
I saw Stephen He first, which led me to watch Uncle Roger.
That led me to Chef Elizabeth and now to your channel.
Subscribed to all 4.
I would like to see your reaction video to "Uncle Roger makes Thai Green Curry".
Thanks for your videos.
Just found this channel and u have a new subscriber! U r both so funny and interesting to listen to
In South Asia, curry simply means cooked vegetable. Westerners just group all gravy based foods under one category "curry"
The seed being the spicy part is wrong it’s actually the pith or the rib of the pepper that whit part that’s spicy
Hello guys , i have started to learn Japanese and i really like to follow ur channel it helps me in that manner too.
By the ma'am your are absolutely gorgeous
Just dropping this here. Based on my experience, using a food processor leads to a more wet not that well blended product while using a mortar and pestle leads to a proper more consistent paste that's not too wet when making Thai Green Curry paste. As for brown rice, from what I've learned before, brown rice along with millet and other oats/grains was commoner food in Japan in the past while white rice was considered food for people in the higher social caste. This was apparently because brown rice naturally had less protein but more carbohydrates, and less vitamins, and mineral content than white rice, especially since it loses even more of its nutritional content during polishing and husk removal, until food and nutrition technology and agriculture became better.
Nowadays, people see brown rice as the healthier alternative to white rice due to marketing. But what makes modern brown rice more "healthy" now is actually stuff like vitamins and minerals later added into the rice to supplement its lost nutritional contents during processing. Back during the earlier periods in Japanese history, people who had to eat brown rice as part of their daily diet had to deal with the effects of a diet that lacked those lost nutritional content and so were a bit more susceptible to some illnesses of the time period. This was overcome with the shift to more white rice availability and a better technological level in terms of food production and processing as the time passed.
You guys should react to Uncle Roger reviewing love island.
Hallo Cousins, New Subscriber here!
Love from india for both
❤❤❤
CoCo's level 10. Lets goooooo
Well Mark mostly just travels and eats, and makes for what see a pretty good living during it.
if your looking for a proper blade to cut bones look for a Chinese cleaver (just like in video) they are known also as chuka bucho. The blade is wider thus more weight so easier to cut bones. and is you want heavier look at European cleavers they are the pinnacle of thickness and weight.
I could tell some of the things that he jokes about that may be a little dirty minded, and it makes you cringe a little.. I’ve cringed a couple times as well at some of the things he says, but that’s just his character. I always look forward to your laughing and reaction. I’ve learned a lot about Japanese culture watching these videos
👍
I did a lot of research on curry and I've tried a lot. Indian curry, Caribbean curry and Japanese curry. I like Japanese curry the best 👌 Japanese curry uses a few different spices like orange peel, thyme and cinnamon and a few others. An interesting fact when the British were exploring india they referred to a lot of Indian dishes as curry because they didn't care to learn the real names and couldn't really tell the difference. Also I didn't know that Thai green curry wasn't inspired by Indian curry so I just learned another curry fact thanks to you guys 😉. Great video again, I'm looking forward to the next one
Hey is Karē the same as Massaman? They're both Brown Curry's with cumin and a lot of similar spices. I'm asking because I freaking love Massaman and I'd love to think that Japan is totally in love with the same Curry.
I feel deja vu
Same, I was like "I know I've already watched this..."😂
U guys need to do more original content and your channel will grow much faster. Do cooking videos on Japanese food. Do vlog on Japanese street foods. Do food reviews for food from all over the world.
ピーチさんベイリイビュティフル
Omg Kimestu no yaiba fan🔥🔥🔥🥹🥹
How come you guys upload 2 versions of each video you upload? Do you ever struggle to try to get that "first time" feeling when making the second video? Love your content by the way.
One video is English Only like this one ...and one is En/Japanese like other one
On her first video she explains that because she’s bilingual that when she switches to a different language, she thinks different things in those languages. So she has 1 version English, 1 version Japanese.
Please please please react to uncle rogers get fired from korean bar🤣🤣
damn cant believe its been 1 year since i watched this video and i commented on the video 1 years ago😂😂😂
I think the thing that differ Thai curry from India curry is the Kaffir lime leave. The smell is too distinct.
not every thai curry has kaffir lime leaves in it, the thing that differs thai curry is that they are always made with a curry paste and coconut milk. Indian curries start with dry spices and often include dairy
I don’t know who first came up with the name ‘ Thai green curry’ when in Thai language there is no word ‘Ka ri’ which is mean curry, it’s only call Gang keaw van.
@@vassanab4243Similarly, I also wonder how curry become the generalized name for all Indian gravy dishes. Many people from western countries and East Asian countries as well are notorious for the stereotype. Even stew and stir fry look and taste like curry to them if it's Indian food.
you should react to Junskitchen he's a Japanese home cook he's very good at what he does would love to see u react to him!
Is this a repeat?
24:10 that part killed me lol
japan categorized potato as vegetable? i might need to move to japan