Pro Chef Reacts.. Uncle Roger LIKES Auntie Esther $11 Ramen?? (Epicurious)
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- Опубликовано: 1 июн 2024
- Did Auntie Esther make the Perfect Ramen?? Let's see what Uncle Roger says and if he is right!
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Can you react on some Diwali Special food?? And Happy Diwali James... 😀... Kaju Katli, Gajar Ka Halwa, Motichur Laddu
I think I'd rather see you review the original video more than reviewing a review.
On another note, your website looks pretty. I wonder what you're going to add in the future.
Congrats on your website Chef! Now that's what I'm liking to see . You've come a long way and I gotta admit that you've definitely mastered the art of the thumbnails 😂
@@andrei-ioancucos2759 thank you!
@@ChefJamesMakinsonHey Chef. Look at this Uncle Roger react to Jamie Oliver's Indonesian Salad:
m.ruclips.net/video/pUqm8Tkyjzk/видео.html&pp=ygUfdW5jbGUgcm9nZXIgamFtaWUgb2xpdmVyIHNhbGFkIA%3D%3D
Love how all the cooking channels upload Sunday morning, reminds me of Saturday morning cartoons.😂
🤣
Ruh Roh!
Thats how you getting older bro, you start watching cooking videos instead of cartoons
Or the Saturday morning cooking shows on PBS
The adult version
I love when a chef has barely any ingredients to work with, but still manages to create an amazing dish out of them.
This show of skills and knowledge really impresses me.
Great video as always, chef!
Thank you! :)
I'm really happy epicurious got stricter with the chefs! There was a time when they added whatever they wanted from their pantry which, in my opinion, defeated the purpose of these videos. It's much better now that they have to stick to what they've got, it forces them to get creative
@@juliacoffournic i think it started bad when the pandemic hit. At first some chef just add common ingredients that you could easily find in your pantry, but it gradually become more extravagant.
The home chef is really an actor. I see him in commercials all the time. 😂
really??
@@ChefJamesMakinson yeah I’ve seen him in both Panera and egglands best.
A chef who recommends certain food or kitchenstuff in a commercial?
What would they think of next?
Wow, I should be shocked. But I am not. 😅
@@ChefJamesMakinson A lot of the "amateurs" and "home cooks" are also in entertainment because those are the types that show up to casting calls. I know Lorenzo has been in commercials and Emily (Ketchup Queen) did standup comedy. But they are cooking for real.
You're the ideal complement for Uncle Roger: your quiet, friendly competence is a perfect foil for his antics. Of course, I love Uncle Roger! But you and he together combine for fun, informative videos!
Thank you!
for real, i like uncle roger but i think james adds a perfect little bit of commentary that takes the videos just a bit beyond. nice stories, good tips, going more in depth about things uncle roger says, it keeps all the fun and adds a little information on top! :)
@@forest-goddess Absolutely! All the fun of Uncle Roger, plus the added wisdom of Chef James!
NO! Please don't show me the PB&J ramen weejio! I don't think I could watch it a second time!!! Great video! I think it's about time to do some reaction weejios on your cooking recipes :)
Sorry!
Chef Esther is a beast in the kitchen. Im almost 30 years old and I've never done that to a humble instant ramen 😂. Might try it real soon 😊
I love your asides where you give an insight into your own experiences, the anecdote on sauces in this video is was great - as was the delivery "the French take sauces very seriously... and so do I"
Keep up the good work!
Glad you enjoyed it!
I absolutely love your commentary on top of Uncle Roger's, adds a lot of depth to the entire chain of reaction video while we get to extract lots of interesting tips.
Hearing James mention the kitchen as a work environment made me think how interesting it would be to hear about how a pro/commercial kitchen works in real life: roles, responsibilities, what a day looks like, how prep is different for a dish as compared to how it would be made at home, stuff like that.
If I had my own restaurant I would be glad to show everyone!
Start by reading Anthony Bourdain's book Kitchen Confidential. Some great kitchen stories in there.
He went from the bottom to the top of the industry.
@@ChefJamesMakinson you can tell him something about it
For me Days can look like 💩 sometimes somehow easier in the way that you have all spices you need normally, equipment to make whatever you want, you don’t worry on space to storage stuff and someone else is washing dishes 😁😁😁
On preparation kinda would differ normal restaurant preps almost everyday everything and catering preps in volume not the same menu in normal days so they always prepare stuff to use on that only day but not to re-use the day or days after the event,
It is though when the restaurant or the catering company is on busy season because you can be going for crazy hours a week
My personal hell was doing 184 hours in two weeks timeframe, I slept for almost two days in a row after that period (working for a tennis tournament at that time)
Oh and forgot dishes tend to look better mostly because you also have different plates at the kitchen so you can choose the ones that contrast better with your dish, also great variety of fresh and dry garnishes just to the reach of your hand 😅
😂😂'... She can make 2 minutes ramen into 2 hour...' 😂😂😂😂
Eggs benedict is one of my favorite things to order when I'm on vacation and getting breakfast in a decent hotel or restaurant. It's something that I am fully capable of making at home, but I do not because I would eat myself into much larger clothes. (I really do love it that much. When I was in Florida for my sister's wedding, I was there for 5 days and I had eggs benedict every single morning.) Uncle Roger may not think highly of rotisserie chickens, but when I find a store that makes a good one and has them for $5 (or thereabouts), I tend to buy 2 at a time. I can make dinner with one, but the other gets taken apart and used for lots of other dishes. Bones go into a pot to make stock, and lo... $10 just gave me enough chicken and chicken stock for usually 6-8 meals. With groceries being so horrendously expensive right now... I can't easily get a pair of raw chickens for $10. so, it makes more sense to go with the rotisserie birds.
It's cute to see the reactions of chef James when uncle Roger makes r rated jokes😂. Nice video chef 😊
Thanks! 😃
But secretly on the inside, James might be 100% agreeing with him. 🤣🤣🤣
Chef James is one of the best examples of adding content to a react video, I have learned so much. I would love to see a student-friendly video so that I can join in!
Wow, thank you! :)
It was really fun watching the chef enjoying a lot in a single video. This is probably the first time I've seen this.
Not gonna lie, Chef Makinson does it for me.
Their joint reactions to the Onsen Tamago is the opposite of the bringing out of Chilli Jam.
For speed you can also get a pressure pot, they cost about the same as good rice cookers and chicken stock is 10m heating, 15m under pressure and pressure release can be reduced to about 5 minutes. Especially for veggies and cooked bones it is awesome.
EDIT: The right hand rule is that increase of 10 degrees Celsius doubles the speed of extraction. So simmer is twice as fast as slow cook at 85C, but half the speed of rolling boil. Japanese clay pots can go even higher again being 2-4 times faster. electric pressure cookers stop at 70kPa for safety. This corresponds to aroung 150C. This only works if you are doing an extraction - for example tea would be very bitter, because the temperature regulates what flavors you separate from the unwanted tastes. This also works for extracting toxins, for example out of raw beans can be cooked and retain texture.
yeah!! i use a pressure pot for the same purpose
@@snowcrashshaftoe Just you wait, not just stock, broth, rice and stew. But you can use them for sous vide (Careful to add always extra water since there is no pump), yogurt, fermentation, pasterization of sauces. As you grow with technical knowledge from @ChefJamesMakinson, it will become an incredible tool.
How are you not at a half million, Chef James? Hugs from California ... hope you can find a niche with cooking videos alongside your reaction videos! You have a lot to teach us.
I don't know... but hopefully soon! :) Thank you for saying that!
He should be already at a million I think.
Indomie Mi Goreng are popular in Australia, too. But we don't have them with broth. Always dump the water. That said, since I learned to cook, I don't eat them anymore 😅 I made sous vide / cast iron crusted tomahawk steak last night 🤤
You are right, Indomie goreng is dry mix noodle, some people here did use a little water to mix the seasoning package to make it brothy but it is not common way to prepare the noodles.
To be honest, the "hazing" part of working in the kitchen i do miss. The few places i've worked in the culinary industry, it happens, and it's always in good fun. Especially when the Head cook starts giving you nicknames, and then the other cooks start calling him by his old nickname. Makes for lots of laughter and fun times.
18:45 So funny how Chef Esther became auntie Esther on this channel as well thanks to uncle Roger XD
😂
Well, James is a very respectful individual.
@@ChefJamesMakinson🤣🤣
Chef Esther, Chef Saul and Chef Frank, the Three Musketeers of Epicurious expert chefs.
😂
I had fun watching all three of you!
Congrats on your website! Its super nice to see the exchange of epicurious without any disaster happening much hahad.
Thank you so much!!
Also, would you like to review Try Guy making food without recipes? It's kinda interesting in a way
@@HoshikoStarz I haven't heard of that channel
@@ChefJamesMakinson will dm you on instagram.
Definitely gotta check out some of the cooking videos you mentioned. I agree that it's nice to see Uncle Roger review a regular video and see some cool stuff done. Seeing a chef maximize how they use ingredients is very admirable/cool. Thanks for the video!
Thank you!
Here supporting again, bro! =)
You're the best Buddy!! :)
@@ChefJamesMakinson Man hugs!
I like what you add when watching UR's reaction videos. Great video!
I appreciate that!
I thought the 39 cents I paid for ramen the other day was outrageous. 🙃
that is cheap!
Wow toasting the peppercorns made such a difference. Thanks 4 the tip. ❤
My pleasure 😊
already seen that video, but waited since for your expertise on this.
Thank you!
been binge watching all you weejios, great content you got a new sub :)
Awesome! Thank you! :)
Your great insights, the overall positivity, the learning points, coupled with Uncle Roger's humor... great video!
I appreciate that!
233k subs already!!! keep it up james you're killing it
Thank you! :)
Hazing in the kitchen. I remember when I went to chef school as an entry pupil and had never been in a real kitchen. On the school egg yolks and whites came in big plastic containers.
So when I finally did get an apprenticeship, on one of my first days I was asked to go to their cellar and get some egg yolks. I went down to this splendid pantry where everything was just fresh ingredients, I looked around for a few minutes and eventually concluded I was wasting time looking for their plastic container egg yolks. Went back upstairs and asked, "Where are the egg yolks?" The chef looked at me with a bewildered look and replied "Inside the eggs" I felt a bit stupid for a moment, but was also pretty impressed by their dedication to fresh ingredients.
Fast forward to me making pasta with like 50 egg yolks, and then getting asked what I'd done with the whites, I instantly got an image in my head of having this embarrassing bowl of egg shells and whites. They only asked for the yolks, and I didn't really consider they were also gonna use the egg whites for something.. Whoops.
They were pretty particular about what I should do with everything I touched for the next couple of days.
Those stare at the camera moments with you elonganting the words and giving chef advices are so cool, seems like a mixture of Villain with Chef and some sassy in the mix too, i cant explain, but is really nice and i think its wath makes your videos really appeling and characteristic
Haha thank you!
Uncle Roger is has a crush on Chef Ester, not a doubt about it at this point. None at all. As always a very nice and informative video.
I am new but i reqlly like how you reply everyone thats sooooo amzing , really impressssssssiveee subbed !
I think Daniel actually did a really good job all things considered when seeing the results for both of them! It was a fun video.
i love cooking and i love your channel. Please make more food.
I will!
Hello, I was not here for a while but it doesn't mean that I forgot this amazing channel...I hope you are doing well..😊
Thank you! I hope you are having a great weekend!
Another great video, James! Uncle Roger is really hilarious and I think you're right, even though he has a girlfriend, I think he is secretly in love with Esther. 😂 Have a great rest of your Sunday and keep up the great work, mate.
Glad you enjoyed it!
Uncle Roger & Esther, sitting in a treeeeee - 🤣🤣🤣🤣🤣
@@ChefJamesMakinsonthat I did, I loved your facial expressions 😊😅😂
Good video, as always. But I wanted to say that I tried my hand at making your recipe of “Gambas Al AJillo”. It came out OK, but I think I needed to use more olive oil and I didn’t have a Cayenne pepper so I used Cayenne Powder instead and it gave the sauce a “cloudy” appearance. Still tasted nice. I will try it again.
Also, Sapporo Ichiban was the best ramen noodle I ever came across. It used to be the same price as other common ramen(decades ago!) but now is 4x the price or more. The taste and texture is absolutely superior!
Esther put the aromatics in the Chick broth early cuz those supermarket roast chicken carcass does not smell pleasant without wine and aromatics when you cook it.
As someone who doesn't really cook much myself, it's kind of crazy to me how much Esther got out of that chicken. Never ceases to amaze me what talented chefs can make out of so little!
she is a chef!
ChefJamesMakinson .. Have been watching your videos and uncle Rodger videos for a long time now ...I really look forward to when both of you can get together and share the love of cooking together.. Nev in Australia
Thank you!
Thanks James for uploading this video. Hope you are doing well. I just had instant noodles today. Couldn't do much and had alot of sweets. Happy Diwali 🎇
I do want to make vegetables stock at home and I saw your chef ranveer tawa pizza review. Its an easy recipe which I had tried.
Thank you so much! Happy Diwali!
You reminded me of Mrs Crocombe here with the gossipy bits, love it!
Great video as always James! Thank you
What is your opinion on pressure cooked stock please, maybe you could do a video on it? :-)
Lately I switched to pressure cooker and do a couple hour stock instead of 12-24 hours one instead.
I have to get one! haha
I'm a home cook and follow your channel along with Chef jean-Pierre, making my own stock for soups and sauces I invested in a chinois, mine has no bands as it has a stand which I find really useful as it frees up both hands. Love your channel and content Chef!!
He is great!!
I really enjoy these videos and learn quite a bit. I really appreciate how Chef James isn't needlessly mean spirited.
Glad you like them! I try to be nice! :)
@@ChefJamesMakinson I look forward to more videos and content. Thank you so much.
@@patrickparr3331 no thank you!! :)
@@ChefJamesMakinsonwell, I just really want to, for once, see you properly lose your temper at something horrific 🤣🤣🤣🤣🤣🤣
PSA from Canada, please stop calling it Canadian bacon. We call it back bacon, also just like in the US most bacon purchased in Canada is in strip form.
Didnt even realise this vid is recent lol o was just binge watching (maybe i should go touch some grass but this is fun too lol)
Lol, I was just typing that when you mentioned it Chef
😂
Haven't made Hollandaise sauce for years! Love the stuff.
You should!
@@ChefJamesMakinson I will! 👍
yessss. I'm here for a fresh drop 🥳
thank you!
@@ChefJamesMakinson Can you tell you've quickly become one of my favourite channels lately?
This half feels like a love letter from uncle roger to auntie helen
Love your content form India
Thank you!! :)
I love escargot and oysters. The first tastes like the earth and the second like the sea
I WOULD LOVE TO SEE Your take on Ramen Chef jAMES :) The Package elevated one and the autentic one that woudl be awesome to watch .....*Cheers from Czech Republic*
Thank you!
Last year for my birsthday I made a fondu, I grew up with onion soup fondu stock, not cheese or oil (although I’ve had both. Anyways, I put it up as an upload on my channel. This year my eldest daughter is turning 23, instead of Christmas/birthday supper she asked for fondu, so December 31 (as I work Christmas week) we’ll be having fondu, with shaved beef/pork/chicken/shrimp along with broccoli/cauliflower/tomatoes/tons of mushrooms and cheeses and bread.
The next day you save the left over stock that you used for fondu and make the best soup!
I love soups and stews especially in the winter climate I live it.
@Chef James Makinson, with the q&A for patreon, can I send you an email with tips on the cooking I have already done, just to improve my skills, techniques?
Look up Kalamity Katie’s Border Benedict at a restaurant in US called Wild Eggs. Nice spin on the traditional benedict.
Indomie and Shin Ramen are epic. Super popular in Australia; available in both Coles and Woolies 😋
Interestingly enough, Chef Esther is from NJ and owns Mokbar in NYC. I know she doesn't live in the EU but she is in a youtube show called Heat Eaters where she tries different spicy Korean dishes.
4:51 This made me rofl very loud 😂
I love the idea of saving and crisping the chicken skin and using it for texture/flavor...! I've been saving my rotisserie chicken skin - for a future project and I think this will be it! I'm wondering though would there be more flavor and nicer color in the stock if Chef Esther had roasted the chicken carcass before using it to make the broth? It would have only taken maybe an extra 30 - 40 minutes... would that have been worth doing under time constraints?
yes but it would have taken more time to do this and it wasn't needed for something quick..
Crispy chicken skin 🤤🤤🤤🤣🤣
James imitating his French chef is the highlight of the video for me.
🤣
11/10 review¡! 🎉🎉🎉
Thanks!
@@ChefJamesMakinson 😉😉😉
One of the Home Economics teachers at my high school was Chuck Hamburg.
and?
Re: Rosemary Trout and names!@@ChefJamesMakinson
Yessssss finally! ❤
Most Canadians call it back bacon. With the exception of the John Candy movie, no idea where Canadian bacon came from.
234K subs?!?! CJ is blowing up! Congrats. I remember the pre-100K days lol
I know!! haha
OK, i have a question here @14:47. When i use a fine mesh strainer to filter (?) the stock through it. But, i also put a paper towel into the strainer, and just go ladle by ladle. It can take up to 15 minutes to do (depending on the amount i make).
I'm doing it this way to try and make the final product as clear as possible.
But:
1) Am i making it worse this way? Am i removing some flavor from it?
2) Does it even make any difference?
Thank you
you put a paper towel in the strainer with the ingredients why?? you just need a fine mesh sieve and you may have to pass it a few times. or you could pass with with a muslin cloth
@@ChefJamesMakinson Ok. Thanx!
Yeah.... I think we're going to need to hear those nicknames :D
🤣
Yes please!¡!
A question, Chef James. I love making stocks and soups but my mum wouldn't allow me to slow cook for more than half n hour on stove since she want to save LPG. Would cooking in a pressure cooker be an appropriate substitute for making bone stock?
Yes, you can use a pressure cooker. But I haven't used one with making beef stock before. So it may still take a little longer than an hour.
@@ChefJamesMakinson thanks for answering. I'll try this out next time when I make soup.
Helllo Mr. James i have a question, im still practicing at cooking, does using the juices/liquid from Vegatables/ Meat skin to create the soup actually works best than using water To create a soup?
yes as stock have more flavor and nutrients then just plan water
@@ChefJamesMakinson Okay thanksss but last question do you know the secret of Frying food without it sticking to the pan? I wish i have a Non stick but i only have this small local wok it sticks very often its quite annoying are there any techniques that you know? To prevent it from sticking when frying
Great video! There is an episode of Dish Granted on RUclips where they made a Nigerian-inspired fried rice for Uncle Roger (to actually TASTE, not just review from a distance!) that was a fascinating and fun watch. I think you might find it interesting, Chef James!
Interesting! I may have a look!
@@ChefJamesMakinsonYay! I hope you get the chance - another fun tidbit, it cost about $500 to make, if I recall correctly. Also, have a good day and thanks for responding!
11:51 I absolutely make (and order, if I know it’s made correctly) eggs Benedict purely for the hollandaise.. lol my mom is so blissfully ignorant about cooking (she didn’t have time to learn being an RN), I said uhh eggs Benedict at Bob Evans? Yuck! They use a powder..
then I make my own for her 🤯 lol
Where did she get the second seasoning packet from? Maruchan ramen only has 1 seasoning packet.
Me watching...chef james watching... uncle Roger watching....cooking video😂😂😂😂
😂
4:36 that would be funny 😂
😉
Oooh now im curious of what chef james nicknames in the kitchen🤔🤔
😂
Enjoyed watching the video. My takeaway from this video is: "The sauce makes the dish"
good to hear! :)
My takeaway is - if you want to have a great marriage, find a person just like Esther is. 🤣🤣🤣🤣🤣🤣🤣🤣
Had a great friend in Singapore, we were eating White Chicken rice. So I put the White skin away. And so he said that is the best part. And I took his meat away to my plate, straight away he asked what are you doing, I said you have the best part and I have the not so good part.😅😅
Happy Diwali chef
and to you!
What is the advantage of the conical shape of the chinois as opposed to the bowl-shaped strainer?
allows for larger straining surface area and its easier to use when passing a lot
Why do most if the EpicCurious videos always look like they take place in purgatory?
🤣
Corporate sanitation man. Makes everything they touch seem dystopian.
She is most definitely a very lovely lady.
Can’t beat eggs Benedict with fresh salmon on some really tough, toasted sourdough.
11:50 and Ramsey *cough lamb sauce
For a few years now Top Ramen has not had MSG and it just has never been the same.
I think Uncle Roger is a bit jealois of Auntie Esther's husband he refers to in his videos as "Peanut Allergy Guy" 😉🤣
4:37 I'd love to see that video
Indomee is a stable in Malaysia. I wonder how Uncle Roger will react when he sees Jamie Oliver restaurant in Kuala Lumpur International Airport departure hall.
I laugh a lot we he do emotional damage on Jamie Oliver 😂😂
🤣
Well, as always Uncle Roger is always entertaining.
Chef James, as I observed so far. Has a subtle way of disagreeing. He made into consideration culture and audience. Sometimes, cooking is a way of expression, not entirely a necessity.
Some people cook and take inspiration and put their own twist, as long as they never claimed it to be authentic. People can just search for recipe online to get the textbook, mostly acceptable recipes. But people wants to experiment, put their own flavour to it… it is called influences.
Sometimes, people just want to have fun cooking, others want only attention. Regardless, as an audience you should know the difference. And chef definitely know how to critic. Keep it up chef.
I would love to watch you recreate chef Ranveer's mutton biryani recipe
Sure! 😊
Fairway sesame seeds! Hard approve.
James I really do believe you are right about Uncle Roger truly loving Aunty Esther. They do say a way to a man's heart is through his stomach, but think it might be somewhere else with Uncle Roger LMAO 🤣🤣🤣. Talking about eggs, anyone who has an egg white omelette will never be a friend of mine, they can hang out with a vegan. A egg yolk omelette hmm 🤔 that is interesting. Great reaction video chef James.