The vegans @ the food co-op I worked @ froze the silken tofu so it held its shape when you fried it. Idk why this fool thinks you need to smash tofu.. why not put it in the blender.. it's like cottage cheese now. If I want cottage cheese I'll eat cottage cheese.
@@ChefJamesMakinson in Asia chefs professional or not will try to keep tofu as intact as possible (yes, even mapo tofu) or people will complain it looks like pig food
It is a technique in japanese cooking. I have also seen a comment, that this can happen in a different Thai dish. Problem is, Jamie thinks you can just mix random techniques and ingredients.
1) I agree with you. 2) Putting tofu into a mortar and pestle is done in some Japanese dishes. 3) Even so, it's NOT done the way Jamie does it here...lol
Thai people, Spaniards, Italians I am beginning to think his real goal is to insult every national cuisine. His lasagna looked like what my friend used to feed his pigs.
I won't be surprised if ordinary Thais and Thai monachy take it seriously. As you quoted from Mark Weins (and also channels like OTR noted) Pad Thai and Pad Kaprow are fundamental part of Thai national identity.
11:51 The instant Jamie put that shallot in the pan with no oil they both had the exact same reaction😆. For a moment James was truly in sync with Uncle Roger and felt the cries of the Asian Ancestors.
In his defence, dry frying veg to create a slight char taste is far from an insane thing to do. It’s not gonna happen the same way with oil in the pan. I haven’t actually watched the video yet, but that’s what I assume he’s doing
@@FigmentHF That's not really the problem (although i tkinda is), the larger problem is that it can potentially be toxic to do so (burning off the coating on the pan).
@@FigmentHF I think it's more likely that he's dry frying because an advertiser is probably the pan's manufacturer. Some of his methodology makes a lot more sense if one presumes the advertiser's product is in the video either as an ingredient or bakeware.
16:29 - This is a very good point. It's just food, it's not right to harass someone in public over it. The biggest issue I have with Jamie is that he names these "creations" after well-known and beloved dishes that, frankly, a lot of places take pride in calling their own. I understand he's drawn influence from the traditional dishes, but if he'd just name his own creations something else, he wouldn't have this huge problem. Of course, the names of the dishes is what gets him the SEO and visibility online...
@@ChefJamesMakinson Might be a marketing thing, tho. Assuming he caters for burnt-out parents with limited resources or resource availability, a well-known/fancy name can attract attention and Sharon can make something exotic and healthy to lil' Timmy with basic grocery store stuff without having to learn anything fancy or too foreign. However, judging by the results, the practice borders on obscene, regardless of his motives.
@@markkunissinen Wouldn't that be kind of like fraud or false advertising then? Last i heard those two things are kind of crimes in the business world.
I also love that Oliver decided to use chopsticks for food of one nation in Asia that is famous for using fork. I know Thai people use chopsticks for some dishes but to me this underscores the hilariousness
That's probably the least problematic thing about this dish. I primarily use chopsticks to eat, but I am a proponent of using whatever you've got on hand to eat your food in a dignified manner.
@@karelzjinec not uncommon to eat pad thai with chopsticks takeout pad thai I bought from street food stall always includes a pair of chopstick instead of plastic fork and spoon
Roger knows little about cooking. It's like a plumber critiquing a landscape architect. Perhaps Roger should write his own material rather than focusing on other people's work.
7:45 For noodles, we actually do use a strainer for blanching the noodles. In street stalls, they can do this immediately in boiling water for just a few seconds, then vigorously shake the noodles in the strainer using a few quick thrusts, and then immediately place it into a prepared bowl with soup in it. This is so that the excess water on the noodles from the blanching does not dilute the soup that it will go into.
@@mikukumiku yes exactly. Collander for rice is the specific fault. That's how most noodles are done, maggi noodles, pasta even ramen. You need to strain the water, unlike rice which absorbs the perfect ratio to get fluffy rice, else your rice is moist like porridge.
@@ChefJamesMakinsonI don't understand why mr olive oil would want to pound the tofu. Surely the same nutritional effect can be achieved with pounding soy beans?
I really don't get Jamie Oliver. He has this obsession with making food healthy and easily available to the British everyman. But he takes it so far that in the best case, he spits in the eye of an entire country's culinary traditions, and in worst case, completely changes the dish so much it's either ruined or becomes something completely different. When you are a person of fame or influence in the cooking world, and you're trying to show off recipes or cuisine to other people, you have a responsibility to represent that cuisine respectfully and authentically. If you want to make a variation of a dish, at least make it properly first, so you dont twist peoples' perceptions of how an entire country's cuisine is like.
Yeah that's the whole reason a lot of chefs and uncle Roger pick on him so much. Like what are you doing here? Either stop claiming you're making certain recipes or make them correctly. No one would have cared had he just said he was making a vegetarian noodle dish instead of a veggie pad Thai. Then whatever he used was right for it, it's his creation. Yet you call it pad Thai then use all the wrong ingredients, yeah people are going to have something to say about it.
I don't think Jamie Oliver means well in the slightest. I've met so many culinarily unadventurous British people who think British Chinese takeaway food is the whole of East Asian cuisine and is really unhealthy. When British Chinese takeaway food is the way it is to cater to British tastes, and isn't particularly authentic. Jamie is scared of stir frying, as though it were deep frying. He hasn't researched a single recipe. He's just looked at the shape of the dish and decided to find "Asian ingredients" to fill that space. No knowledge of flavour. No knowledge of technique. He thinks he knows better. It's so insulting.
4:30 Funny that you mentioned it Chef, but we did have some recipes with "broken" tofu. We indonesians often make "perkedel tahu" or deep-fried tofu patties as a salvage method for broken or smashed tofus. Tofu and tempeh are often seen as meat substitutes for poorer families, those who can not afford chicken or fish. So maintaining its shape and texture was a necessity. And due to how labor-intensive tofu making is, deliberately smashing or destroying tofu is a huge no-no, and throwing food away is not an option either. As a kid, I often tasked to do groceries. One time, I accidentally dropped and smashed a bag of raw tofu. Rather than punishing me, my mother gave me a life lesson. "No matter how broken the tofu is, you still could make a delicious patty. No matter how bad the situation is, there's a way out to solve it." Jamie, on the other hand, either he was deliberately trolling uncle Roger or rather, just blissfully ignorant.
@@eggmug562 as bad as jamie’s cooking is, at least it’s not gonna make someone ill if they were eating it, jack is cooking stuff that could give serious food poisoning to people
Taco Bell at least doesn't try to claim it's amazingly close to authentic. It's not and it owns it. I mean one of their most requested items, at least in the areas I've lived, is *nacho fries*.
The fastest Uncle Roger has ever put his leg down from chair: 1. 1:08 in his Epicurious biryani video when the level 3 chef used freekeh instead of rice 2. 1:36 in Jamie Oliver's Thai red curry video when he put tomato puree in the food processor 3. 2:07 in this video when Jamie pounded the tofu
@@thembill8246 When my mom went vegetarian she stopped eating eggs (and that was like 30 years ago) so I guess it depends on the definition of vegetarian.
The general definition of vegetarianism involves not eating anything that requires the death of an animal. Any eggs that go to market are unfertilized, so there is no death involved.
@@BobaPhettamine Actually Veganism is the NON use of any animal products at all, not just the non eating of animals. Vegetarians who eat eggs are either doing it because they are allergic to Animal meat or are Fake idiots who don't understand what being a Vegetarian is. No Eating of Animals, that includes eggs.
The Thai government wasn't having fun when they declared it Thailand's national dish. It was to put 900,000 baht in the pockets of Thai farmers, in I believe the 1940s. Matthew Li does a great dive into it. Also, I've been veg for almost 2 decades, and I would never eat that. Uncle Roger is bang on, just use mushrooms and vegetarian fish sauce. Accept it's not the same, and don't try to fool anyone.
@@ChefJamesMakinson I think I've solved the why of the tofu. He's treating pad Thai like a salad [specifically a Thai waterfall salad]. Being English, he's used to creamy salad dressing. Tofu is the mayo/dairy replacement.
I had to teach myself Thai cooking because I’m allergic to mushrooms. I asked my local Thai restaurant things like which fish sauce to use. But I will say that omitting mushrooms was the only liberty I took with the recipes. Thai food is deceptively simple, but it relies very heavily on the RIGHT ingredients, very fresh and in balance. By the way, my husband and I have made several of your recipes and enjoyed them tremendously. The reactions are funny, but you’re an amazing chef!
Hi Chef. I only found your channel a week or so ago after giving the almighty algorithm a shot. I like your style of reacting and I will be sure to check out your cooking videos at some point. A collab with Jamie and Uncle Roger would be pure magic. Fingers cross that everything to make it happen, falls into place! Looking forward to checking out more of your content!
Thank you so much for discovering my channel and for your kind words! I'm thrilled to hear that you're enjoying the content. A collab with Jamie and Uncle Roger would indeed be fantastic, and I'm keeping my fingers crossed too!
Chef, that comment on Octopi IQ vs humans with that graphic is devious. Jamie Olive Oil has been roasted and cooked by both you and Uncle Roger in the same video.
I love octopuses, they come to thank you if you save them stranded, they also pull divers to show them lost human items at sea. Pls don't eat them 😊. Calamari is fine, eat them every day ✌️
I'm a proud mixed mongrel... black, Korean, Comanche, Italian and more. Born in Chicago, grew up playing hockey. For some reason the drunker I get the more the South Side accent comes out, and the more I want haht dahg and a pop.
He just seems like a random health nut white guy (without any culinary training or proper cooking experience) , who went on a vacation, had some awesome food and tries to recreate it, without looking up a single recipe whilst also combining it with the same 3 dishes he always makes at home. Any homecook who likes to try new recipes (and thus reads recipes) would do a better job.
Jamie's idea of "evolving" seems to correspond to my idea of: "It's time to experiment with what I've got left in the kitchen on the last day before I go to the grocery again." This looks worse than the day I made spaghetti and the only meat I had in the house was an oily tin of mackerel - it was as bad as it sounds.
Haha this dish probably would have actually been improved by a tin of mackerel! It would give it some actual flavor. The only sources of rich flavor it has are the fried egg and the fish sauce, the rest is stuff that acts as a textural base for flavor: noodles, veggies, and tofu. Hell, he didn't even put oil in it, so the oil from the mackerel might do it some good, too. It's closer to a salad than actual pad Thai.
Obviously doesn't work all the time, but it appears to be the main cause for classical dishes to be invented. Like carbonara sauce, boeuf bourguignon, tripas à moda de Porto.
The look on Gordon's face is one of my favorite things ever. He's so crestfallen. And Gordon was just, like, "I thought it was alright," kinda weakly. The monks that he and the Thai chef were cooking for did like his food, in fairness. (You can find the entire episode floating around on RUclips, or at least it was around at one point.) The flavor balance just wasn't up to the Thai chef's standards, and he says as much.
As a person from Surinam, South America. We also make asian dishes. Yeah, we get influence from asian dishes. Seeing Jamie Oliver it makes me get a heart attack and it breaks my heart so bad 💔. My ancestors are also in tears.
@@TeeheeTennessy Voor mij dan. Juist daarzo in Amsterdam hebben ze goede Surinaamse restaurants. Hier in Rotterdam hebben ze meer Antilliaanse restaurants. Dankzij God. Beiden hebben ekkere gerechten.
Yeah especially pad Thai. It's literally intended to be eaten with a fork. It was partly designed to be an appealing representative of Thai food to foreigners, and that includes eating it with a fork and spoon. That makes me particularly happy with it though because my arthritis does not like when I use chopsticks
It feels like Jamie learned that Tofu was made out of soy beans just like soy sauce. So he thought could mash it down to make a soy sauce mixed that would appeal more to the British's palette. As well as he is obsessed with substituting ingredients along with loading every dish with as many vegetables as he can get his hands on to make it seem healthier. The problem is that Tofu is made out of coagulating soy bean milk while Soy sauce is fermented soy beans paste. So it is bean cheese vs bean wine to make it simpler, but not completely correct. Tofu exist to absorb sauce, not become it, to act as either as a substitute or compliment the meat. If he wanted to make a new type of soy sauce for health nut obsessed British old ladies. He should just experiment brewing his own type of soy sauce. Combine soy beans with tea leaves and whatever is in Worcestershire sauce...maybe the chili jam and olives as he loves both so much.
I have used silken Tofu as a yoghurt replacement before in various situations. My sister is Vegan and when adapting recipes for her, I learned that you can substitute yoghurt or cream cheese with silken tofu. It's not perfect but it works, especially for cold dishes and desserts. Blitzed up it's texture becomes very similar to pudding or a thick greek yoghurt
Silken tofu is an excellent ingredient for things that would otherwise require yoghurt etc. I often use it to great effect in a protein smoothie. It's not wrong to use a traditional foodstuff in a non-traditional way. What's baffling here is that pad thai doesn't really has yoghurt as an ingredient in the first place...
@@aprillen I know, but James talks about never having seen Silken Tofu being turned into a sauce so I wanted to give some examples because it's not rare to see in vegan cooking. Mot just as a replacement for yoghurt but also just as a thickening agent, thanks to it's high protein content and neutral taste.
@@aprillen In fairness, if my sister wasn't vegan, i wouldn't cook vegan either. If you primarily do clasical restaurant cooking like him, you don't come across these tricks and hacks so often, if at all.
Every time I mildly mess up cooking something simple, I can remember Jamie Oliver pretends to be a professional chef. Even if his technique is better than mine, but I can read a recipe or at least not give a pick a random name for something I just tossed together which should really be a primary ingredient list. This is Tofu Sauce with Charred Veggies on Rice Noodles, I've never had Pad Thai, don't really even know what it's supposed to look like, but I am 110% confident I named Jamie's dish better than he did. Jamie is the OG Chef Everyone is Better Than, and thanks to Gordon's level of Grilled Cheese ability, I can confidently say I am better at something than one professional chef, and better generally than one allegedly professional chef.
notice how jamie is in a kitchen that looks like the one in his fried rice vid, full circle.... Also, fyi: My guy friend and I just finished high school last May, and I recommended your channel and course to him. You also inspired me to cook a bit more, so thanks a lot. I've been here since maybe 150k or something. It’s crazy how you managed to get to 300k, and I think a lot of people will agree with me that it was a fun trip. Hope we see a lot more of you. Thanks for making my day Chef. Have a good one! :) ... ANYWAY ENOUGH OF THE SAP, JAMIE! EW. TOFU? FOR SAUCE? REALLY. UGH, EW GROSS!
Finally, this has confirmed what I already knew. Jamie Oliver, is not a chef. It's not that he doesn't understand the most basic of cooking processes, or that he can't cook food properly either; but he does not have the brain power to use a fundamental piece of cooking equipment, i.e., a pestle and mortar (mortar and pestle). Here's a clue Jamie: the mortar is rock hard, the pestle is rock hard. What type of food do you think would require suck an incredibly HARD implement??? No wonder Uncle Roger is having a heart attack. Escoffier wouldn't give Jamie Oliver a pot washing position.
I mean if you have seen more of his videos, it's obvious he has zero knowledge in what he is doing. Compare that to gordan ramsey's failures, at least you can eat gordan's food even if not authentic.
Not a chef ... what the hell . His first postion after training was as a pastry chef working under Italian chefs Antonio Carluccio and Gennaro Contaldo, then became sous-chef at the Michelin-starred The River Café in Hammersmith, London, where he was discovered by the BBC and given his first show, The Naked Chef. Ive been a chef for 30 yrs, the first thing you are taught is a recipie is only a guide you can add or take away ingredients to suit your pallet, the ONLY time you religiously follow a recipe is in pastry section
The way I see it, Jamie knows about Uncle Roger destroying his reputation, so he looks like cooking "authentic" pad thai, but I think it is to make Uncle Roger into overdrive.
He could so easily turn this around and get fantastic publicity. Travel around and collaborate with authentic chef's from these cuisines. Perhaps learning how to do the authentic version and then together with the chef, look at what possible substitutions or variations one can do in western countries. And then finally, after a while, do a collaboration with uncle Roger. It would be a major win for him. Gordon has done that many times, traveled all over the world and learns and often is humbled by the locals.
@thorwaldjohanson2526 except a lot of his restaurants are closing down lol. With all of the abominations he has had, he honestly can't turn it around except being a youtube chef who fucks shit up on purpose.
@@ChefJamesMakinsonPutting Uncle Roger in overdrive would have Jamie Oliver make a deal with the Uncle. So James, Guga and Brian Tsao would be the judges?
a Revenge story from Uncle Roger would be great ;D "today, i'll show you my version of an absolute british classic. We' just need baked beans, pasta, a croissant and a bratwurst."
I'm not Asian, put I do enjoy pad Thai and was shook when I first saw the video. It's fantastic to see a chef to react with expertise, please keep these coming!
I love your attempt to convince us that you aren't just an Uncle Roger reaction channel in the intro. You may not have succeeded, but it was excellent to see.
This is awesome. I literally just watched Uncle Roger review this video on his channel and was wondering to myself if chef James had reviewed it too and here it is the next video I watched. I like watching him watch Uncle Roger videos.
My man, you really did it ! I was so shocked by this recipe that I wanted a proffesionnal chef to react to it and your the reference to it for me ! I've asked you to react to it in one of your previous video in the comments =) !
troll or not, its just flat out disrespectful. like just try to make a dish correctly for once, and a say sorry for f-ing up our food. you'd maybe get some of us back, but the rest won't at this point!
@@gregd3344 food of cultures need to treated with respect, he doesn't respect it. i assume you are not a bipoc, but if you have any cultural dish of your own culture; and you saw someone that didn't research or ask some one how that dish is made. i think you'd think otherwise, unless you don't care about people; and are potentially rac... well you already know what i am going to say. i'd rather see gordon mess up food than him, because at least he will see it; and understand what he did wrong!!
"My kinda veggie pad thai" except it is not even Jamie's kinda pad thai because he only had one bite...probably threw the rest away once the camera stopped rolling 😆
Never been a Jamie Fan for cooking. I use Stainless @ home & Cast in the field. Glad I came across your channel. Uncle Roger puts me in a Good Mood. Subscribed 🍻
I have the same T-Fal frying pan and I can tell you that that metal spoon will destroy that thing in no time. I paid $80 for a whole 15 piece set! That's about half the price of a really good pan alone!
2:38 actually in Thailand they do use pestle to crush garlic and chili, instead of chopping it. Its the authentic way. Chopping is the lazy way. Both are used as you can imagine. By crushing you get a rough paste of garlic and chili with much greater surface area, it coats the protein nicely and evenly when you fry it. So Uncle Roger needs to give Jamie one point for this. But then when he crush tofu in mortar I say confiscate that thing from him immediately.
- I really appreciate that you put the reminder to still treat Jamie with some decency because sometimes Uncle Roger picks on him a little too much. (Okay, this recipe was pretty bad, but in general I mean) - How the hell has that collaboration between you two guys not happened yet? Come on, Uncle Roger!
Chef James, I can't help but notice. Is that a silver play button plaque behind you? Oh wow! Congratulations! Finally you got it. When did you receive it? I am hoping to see a video where you unbox it. But anyway, I'm so happy for you 🥰.
I’m so glad you provided the link to your cooking courses. I’ve forwarded them onto a certain “gnarly” chef. Hopefully, he might learn something! 😂 Stay classy, Mr James….!
Silken tofu is actually a great way to make a creamy sauce ( if you blend it!!!) it works really well for pasta sauces. crushing it is weird though. Normally for Asian food I just slice a few cubes of it and put it in broth.
Hmmm im surprise uncle roger has that "good morning" towel hahaha Even in the Philippines specially if you're from Manila city (Binondo-Tondo). Traditional chinoy (chinese-filipino) uses good morning towels.
@@UnixSysV Unless of course he is trolling, he's essentially THAT ignorant Brit who wears white socks with sandals and refuses to speak one word of another language. And he steals the sun-lounger.
@@lifeisnotokiedokie7243 lol, I searched for the recipe again and a lot of the recipes are for vegan chocolate pudding, but the one recipe I have is basically just to get her kids to eat tofu 😂
I agree cooking almost any noodle is about feeling it out (I’m sure different water hardness, elevation, and quality of ingredients are factors) , buuuut if you’re cooking gluten free western noodle - say corn/quinoa/rice blend spaghetti, do not, and I mean DO NOT go over the package recommendation by more than 30 seconds to a minute (and go under if you’re finishing in sauce). They are just not tolerant of much time variation. Don’t make great leftovers either. But generally and yeah, especially Asian rice or bean noodles - you just gotta watch your noodle 😂
2:55 I think it's less like breaking spaghetti in half, and more like literally breaking it into short pasta. Google Raketti Spagetti for reference, it s a finnish product and I think it might be a hate crime.
Hi, I'm the person that original sent Nigel the Pad Thai clip on twitter! I'm actually amazed how one cursed clip I found when I was unemployed late last year has taken off and "inspired" so many people.
@maddyc2412 this clip is not on RUclips. I capped it from "Jamie's meat free meals" on 4OD and posted it on twitter. Nigel then sent me a private message asking about the clip.
I have seen silken tofu used similarly, but not in this dish. If you put silken tofu in a blender and blend it into a fine paste, it can work similarly to creme fraiche or just cream to add thickness and creaminess to a dish. The Sorted food folks showed it off once. Looked good. This does not.
Yeah, the difference between Sorted Food and and Jamie Oliver is that Sorted Food actually has REAL chefs working there. 🤣 Ebbers, Kush, and James can out cook Jamie Olive Oil any day of the week.
"Some Octopus have a higher IQ than some humans, f you don't believe me, check it out", immediately followed by Jamie Oliver. A bit on the nose, but I'll accept it.
🤣 I saw the thumbnail and my first thought was Jamie has worse recipes?!? 🤣🤣 We I guess I shouldn't tease so. He does have some interesting ideas and does try to incorporate some healthful things. Occasionally I've be surprised at odd combos that worked out and changing things up is how we create new things. The important thing is to eat what you enjoy.
Greetings from Thailand! I used to think that Italian overreacted to the cream in carbonara. But after seeing this piece of mess that I can't and won't recognise as Pad Thai, it just hurts...
in Thailand we have pickled bean curd sukiyaki sauce. pickled bean curd is a fermented tofu. we put this fermented tofu in mixer to give texture to the sauce.
Tofu is used all sorts of ways these days, especially in vegan cooking. Tofu is used in sauces to add a creamy texture. It is also smashed and mixed with tumeric and or nutritional yeast to be served as a scrambled egg alternative. It has many non traditional uses these days.
Why not have Robert "DeerMeatForDinner" as a judge there? He's a great guy, a good cook, and has a great deal of experience traveling and eating in different countries.
For vegetable, If you really want the vegetable just served it separately, you can boil, you can steam it, however you want. 12:33 there are no olive oil but crap ton of Sesame oil. it gonna stink 14:00 NOOOOO, sauce still not developed flavor enough This Pad thai(or Sad Thai) flavor are going out of control For the Tofu, For the love of god, Just fried it and stir fried a bit before adding sauce If you want to make Vegetarian Pad thai, you can switch protein to something like More fried tofu, Textured soy protein or seitan. After watching this, I need to pour some booze
I am vegetarian, and I had Pad Thai in a amazing thai restaurant, of real Thai family, and they made a Vegetarian Pad Thai with mushrooms and vegan fish sauce and was AMAZING
You are 100% right that none of this should ever escalate to heckling someone. Honestly as many shows and dishes as some of these chefs have made. I'm sure they are coming up with stuff just to try and make content, and everyone's palate is different. I'm sure i have made some weird things over the years i thought was good and the majority of people would hate. But on the flip side if i'm cooking for other people, i don't pull out the weird and wacky. The most impressive thing about Uncle Roger is just how much effort he puts into researching the recipe's in these video's.
The Good Morning towel is not exactly a security blanket, here in Singapore and Malaysia and also possibly some other SEA nations, there's this ominous brand that existed back in the 50-80s that was very popular with this towel design, no one really knows where it came from originally, but it was cheap, easy to purchase, and always used in a lot of households and street hawkers as a face towel or a general purpose towel. "Uncles" and "Aunties" used those towels everywhere when they prepare our food and it's a very common sight here! So the towel is part of his "costume" and character!
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![GTA 5 Gameplay Walkthrough FULL GAME [4K 60FPS] - No Commentary](/img/tr.png)
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Be sure to watch Jamie's Mustard Lasagna: ruclips.net/video/sKcwqRGC15U/видео.html when we get to 500k views I will make it! :)
How dare you ask me to watch anything called "Mustard lasagna?"
The vegans @ the food co-op I worked @ froze the silken tofu so it held its shape when you fried it. Idk why this fool thinks you need to smash tofu.. why not put it in the blender.. it's like cottage cheese now. If I want cottage cheese I'll eat cottage cheese.
oh man, it would be absolutely epic if you, Brian Tsao and Frenchie, Vincenzo, Guga and Joshua Weissman were the judges.
I agree. The squid they use for fish sauce are smarter than Jamie Oliver.
@@rainycakes get Chef Won Gong and his Uncle in too... I want to feel the plate smashing into Jamie's face.
I’m Asian and i can tell you, i have never ever seen anyone put tofu in pestle and motar. It seems like Jamie never cease to surprise me 😂
Good to know! Because for me it's strange
It's absolute out of this world.
@@ChefJamesMakinson in Asia chefs professional or not will try to keep tofu as intact as possible (yes, even mapo tofu) or people will complain it looks like pig food
It is a technique in japanese cooking. I have also seen a comment, that this can happen in a different Thai dish. Problem is, Jamie thinks you can just mix random techniques and ingredients.
1) I agree with you. 2) Putting tofu into a mortar and pestle is done in some Japanese dishes. 3) Even so, it's NOT done the way Jamie does it here...lol
As Thai myself. Now I understand how Spanish feel watching him cook paella 😂😭
yep, but they took it very seriously
Thai people, Spaniards, Italians I am beginning to think his real goal is to insult every national cuisine. His lasagna looked like what my friend used to feed his pigs.
I won't be surprised if ordinary Thais and Thai monachy take it seriously. As you quoted from Mark Weins (and also channels like OTR noted) Pad Thai and Pad Kaprow are fundamental part of Thai national identity.
West Africans weren't happy with his jollof rice either
อุทานคำหยาบทันทีเมื่อเจมี่เอาเต้าหู้ลงไปตำในครก.... ใครเค้าทำแบบนี้กัน 😅🥲
That's not pad thai That's Sad Thai😢
Hahaha 🤣
Or Pa-Thai (patay; Tagalog for dead 💀😅
Pa tay jud ang pad Thai 😂
Your comment got me Rollin
Lmao you made me laugh for 5 minutes straight
😂😂😂💀
11:51 The instant Jamie put that shallot in the pan with no oil they both had the exact same reaction😆. For a moment James was truly in sync with Uncle Roger and felt the cries of the Asian Ancestors.
In his defence, dry frying veg to create a slight char taste is far from an insane thing to do. It’s not gonna happen the same way with oil in the pan. I haven’t actually watched the video yet, but that’s what I assume he’s doing
@@FigmentHF That's not really the problem (although i tkinda is), the larger problem is that it can potentially be toxic to do so (burning off the coating on the pan).
@@FigmentHF that's only a good idea if you are using iron or aluminum pans, not when you are using non-stick pans lol
@@FigmentHF I think it's more likely that he's dry frying because an advertiser is probably the pan's manufacturer. Some of his methodology makes a lot more sense if one presumes the advertiser's product is in the video either as an ingredient or bakeware.
16:29 - This is a very good point. It's just food, it's not right to harass someone in public over it. The biggest issue I have with Jamie is that he names these "creations" after well-known and beloved dishes that, frankly, a lot of places take pride in calling their own. I understand he's drawn influence from the traditional dishes, but if he'd just name his own creations something else, he wouldn't have this huge problem. Of course, the names of the dishes is what gets him the SEO and visibility online...
I think it's for clicks that's why he names things like this
@@ChefJamesMakinson Might be a marketing thing, tho. Assuming he caters for burnt-out parents with limited resources or resource availability, a well-known/fancy name can attract attention and Sharon can make something exotic and healthy to lil' Timmy with basic grocery store stuff without having to learn anything fancy or too foreign.
However, judging by the results, the practice borders on obscene, regardless of his motives.
@@markkunissinen Wouldn't that be kind of like fraud or false advertising then? Last i heard those two things are kind of crimes in the business world.
@@Haiyami Sure. Good thing you can bypass a lot of IP rights with stuff like "my kind of" and "I'm doing a version of".
“Its just food..”.
What is more important than food? For some people, food IS the meaning of life. You should not make such a comment on this channel.
Calling that a science experiment offends the scientist in me. I have to take my foot off my lab stool.
I'm sorry, I didn't mean too haha I was trying to be fair and nice
This made me feel like I had just stepped into some stool.
😂
😂
😂
I also love that Oliver decided to use chopsticks for food of one nation in Asia that is famous for using fork. I know Thai people use chopsticks for some dishes but to me this underscores the hilariousness
Actually, the main utensil of a Thai meal is the table spoon. But yeah for noodles the Thais would use fork.
For many (I dare say, most) Thai, myself included, would eat PadThai with fork & spoon because chopstick is for 'foreign' noodle dish.
That's probably the least problematic thing about this dish. I primarily use chopsticks to eat, but I am a proponent of using whatever you've got on hand to eat your food in a dignified manner.
Haha... Not thai but same for me. Chopstick for for things like chinese or Japanese dishes. 😂 @@ZeonmkII
@@karelzjinec not uncommon to eat pad thai with chopsticks
takeout pad thai I bought from street food stall always includes a pair of chopstick instead of plastic fork and spoon
Uncle Roger says "no, no, no" like he's watching a horror film and telling them not to go inside the house
Roger knows little about cooking. It's like a plumber critiquing a landscape architect. Perhaps Roger should write his own material rather than focusing on other people's work.
@@gregd3344 Perhaps you're missing the entire point of his channel lol which is fine just means it's not for you
@@fkcoolers2669 I just don't respect what he does. And he isn't funny
@@gregd3344 Totally fair. It's just schtick like a SNL character and it's not for everyone. I find it pretty hit or miss.
@@gregd3344 okay white grandpa. Time for bed!!
7:45 For noodles, we actually do use a strainer for blanching the noodles. In street stalls, they can do this immediately in boiling water for just a few seconds, then vigorously shake the noodles in the strainer using a few quick thrusts, and then immediately place it into a prepared bowl with soup in it. This is so that the excess water on the noodles from the blanching does not dilute the soup that it will go into.
@@mikukumiku yes exactly. Collander for rice is the specific fault. That's how most noodles are done, maggi noodles, pasta even ramen. You need to strain the water, unlike rice which absorbs the perfect ratio to get fluffy rice, else your rice is moist like porridge.
Dry frying with non stick pan.
Season your dish with teflon straight from the factory 😂😂
@@sandythamtono2081 wow.... Imagine all 3 chefs all in one kitchen. THAT I WANT TO SEE😜
@@haz1013 uncle roger's not a chef but I agree
Adorable you think you could taste the teflon from the way he used his pan. Talk about delusional 😂😂
@@Anon-qp3ktyeah, hes just annoying and for some reason, very popular in a certain corner of the internet.. 😂 🤷♂️
@@andreaskarlsson5251
You're going to miss the parade in San Francisco.
3:22 "Oh, Jamie, please don't smash the tofu this time"
Famous last words 🤣🤣😂😂
🤣🤣
@@ChefJamesMakinsonI don't understand why mr olive oil would want to pound the tofu. Surely the same nutritional effect can be achieved with pounding soy beans?
@@kerwinhui1337 it was the quick way
@@kerwinhui1337 he's got a hankering for spanking
Let's face it. There was nothing for him to spank, so he had to go pounding. 😂
"Some octopus have a higher IQ than some humans, and if you don't believe me, check it out"
*cuts back to Jamie*
🤣🤣🤣🤣 unintended
I believe there is a book called Other Minds, which would explain this.
@@ChefJamesMakinson *pressing X to doubt, with intent*
“some octopus have higher iq than human” *uses picture of Jamie as comparison to octopus*
I support the octopus on this one 😂
I really don't get Jamie Oliver. He has this obsession with making food healthy and easily available to the British everyman. But he takes it so far that in the best case, he spits in the eye of an entire country's culinary traditions, and in worst case, completely changes the dish so much it's either ruined or becomes something completely different.
When you are a person of fame or influence in the cooking world, and you're trying to show off recipes or cuisine to other people, you have a responsibility to represent that cuisine respectfully and authentically. If you want to make a variation of a dish, at least make it properly first, so you dont twist peoples' perceptions of how an entire country's cuisine is like.
I know he means well but after the sugar tax and then he using a lot of sugar in his recipes it's kind of silly
Yeah that's the whole reason a lot of chefs and uncle Roger pick on him so much. Like what are you doing here? Either stop claiming you're making certain recipes or make them correctly. No one would have cared had he just said he was making a vegetarian noodle dish instead of a veggie pad Thai. Then whatever he used was right for it, it's his creation. Yet you call it pad Thai then use all the wrong ingredients, yeah people are going to have something to say about it.
I don't think Jamie Oliver means well in the slightest. I've met so many culinarily unadventurous British people who think British Chinese takeaway food is the whole of East Asian cuisine and is really unhealthy. When British Chinese takeaway food is the way it is to cater to British tastes, and isn't particularly authentic. Jamie is scared of stir frying, as though it were deep frying. He hasn't researched a single recipe. He's just looked at the shape of the dish and decided to find "Asian ingredients" to fill that space. No knowledge of flavour. No knowledge of technique. He thinks he knows better. It's so insulting.
I couldn't have articulated it better myself.
One can always use Jamie Oliver as an example of "a little bit of knowledge is dangerous"
Deconstructing Tofu is quite literally the definition of stupidity. If you were going to make soy bean sauce just mash up soy beans 😂❤
4:30 Funny that you mentioned it Chef, but we did have some recipes with "broken" tofu. We indonesians often make "perkedel tahu" or deep-fried tofu patties as a salvage method for broken or smashed tofus. Tofu and tempeh are often seen as meat substitutes for poorer families, those who can not afford chicken or fish. So maintaining its shape and texture was a necessity. And due to how labor-intensive tofu making is, deliberately smashing or destroying tofu is a huge no-no, and throwing food away is not an option either.
As a kid, I often tasked to do groceries. One time, I accidentally dropped and smashed a bag of raw tofu. Rather than punishing me, my mother gave me a life lesson.
"No matter how broken the tofu is, you still could make a delicious patty. No matter how bad the situation is, there's a way out to solve it."
Jamie, on the other hand, either he was deliberately trolling uncle Roger or rather, just blissfully ignorant.
that is good to know! :)
Jamie takes one bite...then just mimes bringing the forkful of food up and down lmfao He knew immediately how bad that was.
Oh my god
He's become cooking with jack
Yep, he's faking it real bad
@@eggmug562 as bad as jamie’s cooking is, at least it’s not gonna make someone ill if they were eating it, jack is cooking stuff that could give serious food poisoning to people
@@CPFMTKV not yet anyway
Jamie Oliver cooking Asian food is actually worse than calling Taco Bell Mexican food.
the hive mind is strong
To be fair, there are *actually* some Taco Bells in Tijuana!
Taco Bell at least doesn't try to claim it's amazingly close to authentic. It's not and it owns it. I mean one of their most requested items, at least in the areas I've lived, is *nacho fries*.
Taco Bell is a telephone company my amigo , I don’t know what you talking about :)
Taco Bell never claimed to be anything other than American Mexican food. Unlike Jamie.
The fastest Uncle Roger has ever put his leg down from chair:
1. 1:08 in his Epicurious biryani video when the level 3 chef used freekeh instead of rice
2. 1:36 in Jamie Oliver's Thai red curry video when he put tomato puree in the food processor
3. 2:07 in this video when Jamie pounded the tofu
🤣🤣🤣 2 out of 3 not bad! haha
I should make a spreadsheet on how fast Uncle Roger puts down his leg from the chair for each video lmao
Watching cooks react to cooks react to cooks is my new favorite thing.
2:42 This is one of the best memes I have ever seen. By the way great reaction. Hope we'll see a collab video of you and Uncle Roger soon.
With adding the dry fried egg, it's not even a vegan dish anymore
I don't believe he ever said it was vegan, just that it was veggie. Still vegetarian.
@@thembill8246 When my mom went vegetarian she stopped eating eggs (and that was like 30 years ago) so I guess it depends on the definition of vegetarian.
The general definition of vegetarianism involves not eating anything that requires the death of an animal. Any eggs that go to market are unfertilized, so there is no death involved.
@@nadtz that's vegan vegetarians can eat eggs
@@BobaPhettamine Actually Veganism is the NON use of any animal products at all, not just the non eating of animals. Vegetarians who eat eggs are either doing it because they are allergic to Animal meat or are Fake idiots who don't understand what being a Vegetarian is. No Eating of Animals, that includes eggs.
"So I evolved this recipe." Immediately nervous lol
Hahaha 🤣
@@ChefJamesMakinsonmore like he mutated it lololol
Like how my milk eventually evolves into yoghurt!
lmao exactly - like the way a melon evolves when left out in the sun
If he "evolved" drinks the same way he would make a mint julep on vodka and toothpaste
The Thai government wasn't having fun when they declared it Thailand's national dish. It was to put 900,000 baht in the pockets of Thai farmers, in I believe the 1940s. Matthew Li does a great dive into it. Also, I've been veg for almost 2 decades, and I would never eat that. Uncle Roger is bang on, just use mushrooms and vegetarian fish sauce. Accept it's not the same, and don't try to fool anyone.
Very interesting to hear that! yes maybe that's why he only took one bite
@@ChefJamesMakinson I think I've solved the why of the tofu. He's treating pad Thai like a salad [specifically a Thai waterfall salad]. Being English, he's used to creamy salad dressing. Tofu is the mayo/dairy replacement.
@@Shampaggin I really hate that I think you're right. Damn that's depressing.
@@Shampaggin I think you cracked the code!!
@@Shampaggin 🤣
I had to teach myself Thai cooking because I’m allergic to mushrooms. I asked my local Thai restaurant things like which fish sauce to use. But I will say that omitting mushrooms was the only liberty I took with the recipes. Thai food is deceptively simple, but it relies very heavily on the RIGHT ingredients, very fresh and in balance. By the way, my husband and I have made several of your recipes and enjoyed them tremendously. The reactions are funny, but you’re an amazing chef!
Thank you so much!
Hi Chef. I only found your channel a week or so ago after giving the almighty algorithm a shot.
I like your style of reacting and I will be sure to check out your cooking videos at some point.
A collab with Jamie and Uncle Roger would be pure magic. Fingers cross that everything to make it happen, falls into place!
Looking forward to checking out more of your content!
Thank you so much for discovering my channel and for your kind words! I'm thrilled to hear that you're enjoying the content. A collab with Jamie and Uncle Roger would indeed be fantastic, and I'm keeping my fingers crossed too!
Chef, that comment on Octopi IQ vs humans with that graphic is devious. Jamie Olive Oil has been roasted and cooked by both you and Uncle Roger in the same video.
Haha 🤣
Was going to make this same comment, then I saw him grinding up tofu
What does "Octopi" mean?
@@Fitzrovialitter Plural for octopus.
I love octopuses, they come to thank you if you save them stranded, they also pull divers to show them lost human items at sea. Pls don't eat them 😊.
Calamari is fine, eat them every day ✌️
I love how your accent comes out when critiquing Jamie. My Texas accent gets real thick when I get upset too.
😂😂😂😂 it also comes out after a few beers haha
I'm a proud mixed mongrel... black, Korean, Comanche, Italian and more. Born in Chicago, grew up playing hockey. For some reason the drunker I get the more the South Side accent comes out, and the more I want haht dahg and a pop.
Gotta love how both you and Uncle Roger both are confused and shocked at the same time when Jamie Oliver dry fried the shallots
Thank you for Chinese CC❤
Thank you!
The more I watch Jamie Oliver, the better I feel about my cooking skill (Which I have basically 0)
Haha 😄
He just seems like a random health nut white guy (without any culinary training or proper cooking experience) , who went on a vacation, had some awesome food and tries to recreate it, without looking up a single recipe whilst also combining it with the same 3 dishes he always makes at home. Any homecook who likes to try new recipes (and thus reads recipes) would do a better job.
Have you tried Uncle Roger’s egg fried rice? It’s so delicious and easy even without the MSG.
@@timeodaneosetdona Haiyaa of course
Wanna feel even better? Watch "Cooking with Jack" and you will feel like a Michelin Star Chef.
Jamie's idea of "evolving" seems to correspond to my idea of:
"It's time to experiment with what I've got left in the kitchen on the last day before I go to the grocery again."
This looks worse than the day I made spaghetti and the only meat I had in the house was an oily tin of mackerel - it was as bad as it sounds.
Haha this dish probably would have actually been improved by a tin of mackerel! It would give it some actual flavor. The only sources of rich flavor it has are the fried egg and the fish sauce, the rest is stuff that acts as a textural base for flavor: noodles, veggies, and tofu. Hell, he didn't even put oil in it, so the oil from the mackerel might do it some good, too. It's closer to a salad than actual pad Thai.
Spaghetti and mackerel works if you make a lemon pepper/garlic sauce. But not in a pestle and mortar like this tofu monstrosity...
I'm thinking that the spaghetti and tinned mackerel might actually work somehow.
I had mac and cheese with tinned mackerel in tomato sauce. Bon appetite.
Obviously doesn't work all the time, but it appears to be the main cause for classical dishes to be invented. Like carbonara sauce, boeuf bourguignon, tripas à moda de Porto.
OMG that Gordon clip with the Thai chef is freaking priceless 😳
😂😂
The look on Gordon's face is one of my favorite things ever. He's so crestfallen. And Gordon was just, like, "I thought it was alright," kinda weakly.
The monks that he and the Thai chef were cooking for did like his food, in fairness. (You can find the entire episode floating around on RUclips, or at least it was around at one point.) The flavor balance just wasn't up to the Thai chef's standards, and he says as much.
I really like Gordon's great escape in Thailand.
Except it wasn't a full version of the episode
@@Serenity_Dee we didn't need a paragraph.
3:42 - 3:52 had me in stitches, the look of confusion and dawning horror in your eyes 👌👌
🤣
As a person from Surinam, South America. We also make asian dishes. Yeah, we get influence from asian dishes. Seeing Jamie Oliver it makes me get a heart attack and it breaks my heart so bad 💔. My ancestors are also in tears.
Making chicken massala with roti today 🙌🏼 love Surinaamse cuisine 👩🏻🍳
Ik ben opgegroeid in Amsterdam en woon al jaren in het buitenland. Ik mis Surinaams eten het meest!
@@TeeheeTennessy Voor mij dan. Juist daarzo in Amsterdam hebben ze goede Surinaamse restaurants. Hier in Rotterdam hebben ze meer Antilliaanse restaurants. Dankzij God. Beiden hebben ekkere gerechten.
👋🏻👋🏻👋🏻👋🏻👋🏻👋🏻😊👉🏻🇹🇭ผมประเทศไทย👈🏻
You get the impression sometimes that Jamie is deliberately not researching for his videos before he records
Or maybe trolling Uncle Roger
@@ChefJamesMakinson I fear that he's trolling us all
I met someone that likes Jamie Oliver. I kept quiet. Apparently people like how he throws stuff into a pot to make something.
@@JoeStuffzAlt I'm going to assume that they are fascinated and amazed by the Stone Soup tale.
Jamie sells cooking books... he needs to twist everything so his recipes are his own original invention. Arrogance at top level.
I gotta say your editing and content has improved alot! You seem much more... natural? yea natural. I love it keep up the great work.
Thanks to my editor! :)
@@ChefJamesMakinson your editor needs a raise! lol but hey being an editor helps when the content is good!
I learned the hard way: you don’t eat Thai food with chopsticks. You eat it with a fork and a spoon.
Yeah especially pad Thai. It's literally intended to be eaten with a fork. It was partly designed to be an appealing representative of Thai food to foreigners, and that includes eating it with a fork and spoon. That makes me particularly happy with it though because my arthritis does not like when I use chopsticks
@@thembill8246 I tried eating it with chopsticks and I looked like a complete cluz, and suddenly it downed to me… “oh, you moron, this is Thai food!”.
Asians can eat soup with chop sticks.
The greatest gift from a comedian is to hold influential people to account for themselves
It feels like Jamie learned that Tofu was made out of soy beans just like soy sauce. So he thought could mash it down to make a soy sauce mixed that would appeal more to the British's palette. As well as he is obsessed with substituting ingredients along with loading every dish with as many vegetables as he can get his hands on to make it seem healthier. The problem is that Tofu is made out of coagulating soy bean milk while Soy sauce is fermented soy beans paste. So it is bean cheese vs bean wine to make it simpler, but not completely correct. Tofu exist to absorb sauce, not become it, to act as either as a substitute or compliment the meat.
If he wanted to make a new type of soy sauce for health nut obsessed British old ladies. He should just experiment brewing his own type of soy sauce. Combine soy beans with tea leaves and whatever is in Worcestershire sauce...maybe the chili jam and olives as he loves both so much.
The favourite duo. Uncle Roger and Chef James are destroying Jamie Olliver
Haha 😄
@@ChefJamesMakinson that subtle shade about Octopii intelligence and some humans, especially one specific
@@ChefJamesMakinsonI have seen this one before it is brilliant 😂
Jamie Oliver is very successful
@@gregd3344 That doesn't mean he's good 🙄
I have used silken Tofu as a yoghurt replacement before in various situations. My sister is Vegan and when adapting recipes for her, I learned that you can substitute yoghurt or cream cheese with silken tofu. It's not perfect but it works, especially for cold dishes and desserts. Blitzed up it's texture becomes very similar to pudding or a thick greek yoghurt
Silken tofu is an excellent ingredient for things that would otherwise require yoghurt etc. I often use it to great effect in a protein smoothie. It's not wrong to use a traditional foodstuff in a non-traditional way. What's baffling here is that pad thai doesn't really has yoghurt as an ingredient in the first place...
@@aprillen I know, but James talks about never having seen Silken Tofu being turned into a sauce so I wanted to give some examples because it's not rare to see in vegan cooking. Mot just as a replacement for yoghurt but also just as a thickening agent, thanks to it's high protein content and neutral taste.
@@timokampwerth1996 Yeah, good point! Maybe he doesn't cook a lot of vegan (or milk-free) food!
@@aprillen In fairness, if my sister wasn't vegan, i wouldn't cook vegan either. If you primarily do clasical restaurant cooking like him, you don't come across these tricks and hacks so often, if at all.
Few days late to this but u should try tau huay, its like silken tofu but even more extra silken n soft
Every time I mildly mess up cooking something simple, I can remember Jamie Oliver pretends to be a professional chef. Even if his technique is better than mine, but I can read a recipe or at least not give a pick a random name for something I just tossed together which should really be a primary ingredient list. This is Tofu Sauce with Charred Veggies on Rice Noodles, I've never had Pad Thai, don't really even know what it's supposed to look like, but I am 110% confident I named Jamie's dish better than he did.
Jamie is the OG Chef Everyone is Better Than, and thanks to Gordon's level of Grilled Cheese ability, I can confidently say I am better at something than one professional chef, and better generally than one allegedly professional chef.
I feel like I’m checking the dictionary with every Jamie video. This man really has me questioning my vocabulary
notice how jamie is in a kitchen that looks like the one in his fried rice vid, full circle....
Also, fyi: My guy friend and I just finished high school last May, and I recommended your channel and course to him. You also inspired me to cook a bit more, so thanks a lot. I've been here since maybe 150k or something. It’s crazy how you managed to get to 300k, and I think a lot of people will agree with me that it was a fun trip. Hope we see a lot more of you.
Thanks for making my day Chef. Have a good one! :)
...
ANYWAY ENOUGH OF THE SAP, JAMIE! EW. TOFU? FOR SAUCE? REALLY. UGH, EW GROSS!
He brought back that kitchen to upgrade his tofu ripping technique into tofu pounding
Finally, this has confirmed what I already knew. Jamie Oliver, is not a chef. It's not that he doesn't understand the most basic of cooking processes, or that he can't cook food properly either; but he does not have the brain power to use a fundamental piece of cooking equipment, i.e., a pestle and mortar (mortar and pestle). Here's a clue Jamie: the mortar is rock hard, the pestle is rock hard. What type of food do you think would require suck an incredibly HARD implement??? No wonder Uncle Roger is having a heart attack. Escoffier wouldn't give Jamie Oliver a pot washing position.
I mean if you have seen more of his videos, it's obvious he has zero knowledge in what he is doing. Compare that to gordan ramsey's failures, at least you can eat gordan's food even if not authentic.
Yep, he's crap and mediocre
It's true, silken tofu could just have been mashed with a fork (if you really wanted to mash it). No need to push it around in a mortar and pestle.
Not a chef ... what the hell . His first postion after training was as a pastry chef working under Italian chefs Antonio Carluccio and Gennaro Contaldo, then became sous-chef at the Michelin-starred The River Café in Hammersmith, London, where he was discovered by the BBC and given his first show, The Naked Chef. Ive been a chef for 30 yrs, the first thing you are taught is a recipie is only a guide you can add or take away ingredients to suit your pallet, the ONLY time you religiously follow a recipe is in pastry section
How did this guy get any customers or this much attention?
The way I see it, Jamie knows about Uncle Roger destroying his reputation, so he looks like cooking "authentic" pad thai, but I think it is to make Uncle Roger into overdrive.
Maybe haha 😄
He could so easily turn this around and get fantastic publicity. Travel around and collaborate with authentic chef's from these cuisines. Perhaps learning how to do the authentic version and then together with the chef, look at what possible substitutions or variations one can do in western countries. And then finally, after a while, do a collaboration with uncle Roger. It would be a major win for him. Gordon has done that many times, traveled all over the world and learns and often is humbled by the locals.
@thorwaldjohanson2526 except a lot of his restaurants are closing down lol. With all of the abominations he has had, he honestly can't turn it around except being a youtube chef who fucks shit up on purpose.
@@ChefJamesMakinsonPutting Uncle Roger in overdrive would have Jamie Oliver make a deal with the Uncle. So James, Guga and Brian Tsao would be the judges?
Hey, let’s be a bit more positive: he didn’t use any peas!
True!! Haha 😄
He didn’t use his brain as well! This is a no brainer recipe!!!
well he should have this time, because peanuts are peas... not nuts lol
@@Digger318um aCKsHuALly peanuts aren't peas they're legumes like peas but not the same ☝️🤓
Honestly that would've been the least offensive part if he did
a Revenge story from Uncle Roger would be great ;D
"today, i'll show you my version of an absolute british classic. We' just need baked beans, pasta, a croissant and a bratwurst."
😂
I'm not Asian, put I do enjoy pad Thai and was shook when I first saw the video. It's fantastic to see a chef to react with expertise, please keep these coming!
I love your attempt to convince us that you aren't just an Uncle Roger reaction channel in the intro. You may not have succeeded, but it was excellent to see.
I appreciate that hahaha
Scavenging at its best
This is awesome. I literally just watched Uncle Roger review this video on his channel and was wondering to myself if chef James had reviewed it too and here it is the next video I watched. I like watching him watch Uncle Roger videos.
My man, you really did it ! I was so shocked by this recipe that I wanted a proffesionnal chef to react to it and your the reference to it for me ! I've asked you to react to it in one of your previous video in the comments =) !
I had to review this after UR posted it, this was just too good to pass up! :)
Bruh...lmao why that cheddar look like he was about to put hands on Gordon Ramsey? 🤣🤣🤣🤣🤣🤣
18:10 Agree , i really hope you got the Collab and maybe the the Judges 👍🏻 that would amazing Collab
it would be!
Chef James, really liking the new room/area you are filming in rn, looks very cozy and great to do a good reaction to a video like this. Good good👌
It's the dinning room next to the kitchen and I do too!
At this point, arguably, Jamie might just be trolling Uncle Roger.
I think so hahahaha 😂
About time!
troll or not, its just flat out disrespectful. like just try to make a dish correctly for once, and a say sorry for f-ing up our food. you'd maybe get some of us back, but the rest won't at this point!
@@TheFonzieCommunity he can make food however he likes. Roger is a troll.
@@gregd3344 food of cultures need to treated with respect, he doesn't respect it. i assume you are not a bipoc, but if you have any cultural dish of your own culture; and you saw someone that didn't research or ask some one how that dish is made. i think you'd think otherwise, unless you don't care about people; and are potentially rac... well you already know what i am going to say. i'd rather see gordon mess up food than him, because at least he will see it; and understand what he did wrong!!
"My kinda veggie pad thai" except it is not even Jamie's kinda pad thai because he only had one bite...probably threw the rest away once the camera stopped rolling 😆
I don't even understand why he makes any asian dishes. It's so obvious he doesn't like them
Not a science experiment, a FAILED science experiment! I'm not even a chef and instincts are screaming at me that its wrong.
Never been a Jamie Fan for cooking. I use Stainless @ home & Cast in the field. Glad I came across your channel. Uncle Roger puts me in a Good Mood. Subscribed 🍻
I have the same T-Fal frying pan and I can tell you that that metal spoon will destroy that thing in no time. I paid $80 for a whole 15 piece set! That's about half the price of a really good pan alone!
agreed you have to be carefull with them
Until you said "at my house", I didn't realize you weren't in your apartment. Great filming space, Chef James!
Thanks! 😃I am in my flat but it is small haha
In my country there is a recipe when u have to crush tofu. But at least it is for the meat. But tofu for the sauce? Even doctor can't save it anymore.
Just curious, but are you talking about wanja jeon?
@@bluegreenplanet89 what's that?
2:38 actually in Thailand they do use pestle to crush garlic and chili, instead of chopping it. Its the authentic way. Chopping is the lazy way. Both are used as you can imagine. By crushing you get a rough paste of garlic and chili with much greater surface area, it coats the protein nicely and evenly when you fry it. So Uncle Roger needs to give Jamie one point for this. But then when he crush tofu in mortar I say confiscate that thing from him immediately.
Omg I would LOVE to see Jaimie Oliver & Uncle Roger collab with YOU as the taster! That would be so awesome!!!!!
- I really appreciate that you put the reminder to still treat Jamie with some decency because sometimes Uncle Roger picks on him a little too much. (Okay, this recipe was pretty bad, but in general I mean)
- How the hell has that collaboration between you two guys not happened yet? Come on, Uncle Roger!
I need help to convince him
Chef James, I can't help but notice. Is that a silver play button plaque behind you? Oh wow! Congratulations! Finally you got it. When did you receive it? I am hoping to see a video where you unbox it. But anyway, I'm so happy for you 🥰.
yes it was hiding for all this time! haha I don't have space int he kitchen to put it somewhere nice. I got it at 100k subs
I’m so glad you provided the link to your cooking courses. I’ve forwarded them onto a certain “gnarly” chef. Hopefully, he might learn something! 😂 Stay classy, Mr James….!
I hope enjoy it too! Have a great Sunday!
Silken tofu is actually a great way to make a creamy sauce ( if you blend it!!!) it works really well for pasta sauces. crushing it is weird though. Normally for Asian food I just slice a few cubes of it and put it in broth.
Hmmm im surprise uncle roger has that "good morning" towel hahaha
Even in the Philippines specially if you're from Manila city (Binondo-Tondo). Traditional chinoy (chinese-filipino) uses good morning towels.
I’ve actually seen Japanese people make dips and variations on Béchamels using tofu, so I don’t think the idea itself is out of the question
For ignorant people like Jamie, every asian dish is the same, you just use random asian ingredients and techniques
@@UnixSysV Unless of course he is trolling, he's essentially THAT ignorant Brit who wears white socks with sandals and refuses to speak one word of another language. And he steals the sun-lounger.
I collect recipes, and I have one with tofu chocolate pudding in my “Weird” section lol
@@Blueberryyymuffin excuse me but what in good god's name did you just say???
@@lifeisnotokiedokie7243 lol, I searched for the recipe again and a lot of the recipes are for vegan chocolate pudding, but the one recipe I have is basically just to get her kids to eat tofu 😂
Love your content! Thanks For this ❤❤❤❤
You are so welcome!
"Don't change the game, change yourself" lmfaoo
I agree cooking almost any noodle is about feeling it out (I’m sure different water hardness, elevation, and quality of ingredients are factors) , buuuut if you’re cooking gluten free western noodle - say corn/quinoa/rice blend spaghetti, do not, and I mean DO NOT go over the package recommendation by more than 30 seconds to a minute (and go under if you’re finishing in sauce). They are just not tolerant of much time variation. Don’t make great leftovers either. But generally and yeah, especially Asian rice or bean noodles - you just gotta watch your noodle 😂
2:55 I think it's less like breaking spaghetti in half, and more like literally breaking it into short pasta. Google Raketti Spagetti for reference, it s a finnish product and I think it might be a hate crime.
Hi, I'm the person that original sent Nigel the Pad Thai clip on twitter! I'm actually amazed how one cursed clip I found when I was unemployed late last year has taken off and "inspired" so many people.
Pretty sure Jamie's whole channel is there for Nigel to look through
@maddyc2412 this clip is not on RUclips. I capped it from "Jamie's meat free meals" on 4OD and posted it on twitter. Nigel then sent me a private message asking about the clip.
really??? Thank you for doing so! let me know if you have any other good ideas! :)
Even meat and the magic chemical won't save the abomination.
I have seen silken tofu used similarly, but not in this dish.
If you put silken tofu in a blender and blend it into a fine paste, it can work similarly to creme fraiche or just cream to add thickness and creaminess to a dish. The Sorted food folks showed it off once. Looked good.
This does not.
Yeah, the difference between Sorted Food and and Jamie Oliver is that Sorted Food actually has REAL chefs working there. 🤣 Ebbers, Kush, and James can out cook Jamie Olive Oil any day of the week.
"Some Octopus have a higher IQ than some humans, f you don't believe me, check it out", immediately followed by Jamie Oliver.
A bit on the nose, but I'll accept it.
a collab with jamie, james and uncle roger would be legendary
Jamie will never answer for his culinary sins in front of another chef, LMAO!!!
🤣
Hooray, uncle and favourite chef!
Thank you!!
@@ChefJamesMakinson The simultaneous lean-in at the dry fried section was _gold_
That Lionfield scream was nice 😂
😂😂😂
I'm reminded of an exchange on another channel:
"What is the enemy of flavor?"
"Jamie Oliver."
😂
Wow this channel is really taking off! Well done!
Thank you!
🤣 I saw the thumbnail and my first thought was Jamie has worse recipes?!? 🤣🤣 We I guess I shouldn't tease so. He does have some interesting ideas and does try to incorporate some healthful things. Occasionally I've be surprised at odd combos that worked out and changing things up is how we create new things. The important thing is to eat what you enjoy.
😂😂 this one is a beauty!
@@ChefJamesMakinson 🤣 I didn't even watch 5 minutes and already regretted my words!
Happy father's day everyone 😊😊😊
😉
Greetings from Thailand!
I used to think that Italian overreacted to the cream in carbonara. But after seeing this piece of mess that I can't and won't recognise as Pad Thai, it just hurts...
11:02 If my apartment only has an electric stove, does a wok even function as a "wok" (since there are no flames hitting the sides?
in Thailand we have pickled bean curd sukiyaki sauce. pickled bean curd is a fermented tofu. we put this fermented tofu in mixer to give texture to the sauce.
Tofu is used all sorts of ways these days, especially in vegan cooking. Tofu is used in sauces to add a creamy texture. It is also smashed and mixed with tumeric and or nutritional yeast to be served as a scrambled egg alternative. It has many non traditional uses these days.
❤ I love scrambled tofu! Add kala namak and some notch, some kurkuma for color and voilà.. Super simple and yummy.
Let’s make it happen. Uncle Roger vs Jamie Oliver, with guest judges Chef James, Guga and Josh Weissman.
Yes please!!! :)
also Chef Brian Tsao
@@kerwinhui1337 and don't forget frenchy. btw i have a good recept for cook on stick or cook soup. do you wanna have it? for free?
Why not have Robert "DeerMeatForDinner" as a judge there? He's a great guy, a good cook, and has a great deal of experience traveling and eating in different countries.
For vegetable, If you really want the vegetable just served it separately, you can boil, you can steam it, however you want.
12:33 there are no olive oil but crap ton of Sesame oil. it gonna stink
14:00 NOOOOO, sauce still not developed flavor enough
This Pad thai(or Sad Thai) flavor are going out of control
For the Tofu, For the love of god, Just fried it and stir fried a bit before adding sauce
If you want to make Vegetarian Pad thai, you can switch protein to something like More fried tofu, Textured soy protein or seitan.
After watching this, I need to pour some booze
I'd be down with a collab lol, would be a ton of fun, nigel is such a funny bloke. Gonna have to get that accent in control though ;P
if a man can cook butter chicken without butter he can do anything, he's the final boss.
I am vegetarian, and I had Pad Thai in a amazing thai restaurant, of real Thai family, and they made a Vegetarian Pad Thai with mushrooms and vegan fish sauce and was AMAZING
You are 100% right that none of this should ever escalate to heckling someone. Honestly as many shows and dishes as some of these chefs have made. I'm sure they are coming up with stuff just to try and make content, and everyone's palate is different. I'm sure i have made some weird things over the years i thought was good and the majority of people would hate. But on the flip side if i'm cooking for other people, i don't pull out the weird and wacky.
The most impressive thing about Uncle Roger is just how much effort he puts into researching the recipe's in these video's.
No in the end its just food 🙃
That leaves at the end was like flowers on a grave😂😂
The Good Morning towel is not exactly a security blanket, here in Singapore and Malaysia and also possibly some other SEA nations, there's this ominous brand that existed back in the 50-80s that was very popular with this towel design, no one really knows where it came from originally, but it was cheap, easy to purchase, and always used in a lot of households and street hawkers as a face towel or a general purpose towel. "Uncles" and "Aunties" used those towels everywhere when they prepare our food and it's a very common sight here!
So the towel is part of his "costume" and character!
Chef James is honestly probably one of my favourite youTubers. He reacts to so many people and even gives cooking tips!😮😁😁
Thank you!!