Less inability and more "just goes with whatever he can get/do" One of the best things about canoe is how much the average joe can relate to his limitations
the thing is, its not no expression, its not his fault. he is monotone and he knows it. he does say he hates it and he got fired for it. and because of that he got insecure about his monotone voice. but because of us his viewer he slightly feel less insecure. i hope now he isnt insecure.
Future Canoe is the foremost specialist in radioactive cookery. Few chefs can choose ingredients that register on a Geiger counter with their eyeballs only. All jokes aside, his knife skills are pretty good and he is a pretty chill cook, who is improving with each mistake.
indians are not mad at FutureCanoe. He's found his place to shine! He adapts the recipes to whatever is available in the pantry while respecting the original concept. Also, generally, indian recipes are pretty forgiving..just as long as one avoids chilly jam.. 😌
It probably helps that Canoe isn't trying to hide the receipts for his massive substitutions or even really trying to recommend them - he's not Jamie Oliver claiming proudly that chili jam is an appropriate ingredient for egg fried rice, he's an internet funnyman who played a snippet of someone else's recipe to comically highlight the way he ignored their carefully thought out instructions. There's no opportunity for anyone to mistake his weird ass deviations for being authentic, nor does he encourage anyone to. "Ordinary guy deviating from recipe because he doesn't has what it calls for and can't be bothered" is relatable, unlike, say, a british chef using his italian cooking chops to try and present horrible recipes that get every step and ingredient wrong as semi-authentic asian food.
@@PlotatothewondercatThe dedication to write such a heartwarming and clear description of him is enough for anyone to realise how simple but real and relatable his content is!!....tbh his channel is a comfort place for most of his subscribers
FutureCanoe is... well, that's kind of his thing, substituting whatever ingredients he might have on hand. Theoretically, it's to show that you don't have to have everything perfect. I've seen a video of his where... I forget what he's making, but the video he's following says: "Add x, y, and z" and Canoe goes, "I'm going to add x, x, and x..."
Using similar ingredients on hand in exchange of the actual piece made FutureCanoe relatable. I tend to do that too when I cook something before at my friend's house.
@@SiniBANG Yeah, but sometimes I wonder if he deliberately does wacky substitutions just for views. E.g. he recently made this Chinese (? II forget) dish that needed rock sugar to give the sauce a glossy finish. He didn't have that, so he decided to add maple syrup of all things. White sugar would have been almost 1:1 sub for the rock sugar. The syrup made his sauce look more like a soup
Indian here and let me tell you, I am big fan of FutureCanoe. He is literally your relatable home cook or average college student cooking and his deadpan humor is hilarious. I am not pissed at all , it's 100 times better than some of the terrible cooking I ever seen.
I love him and how he presents his channel, but sometimes he bugs me with baking. When he doesn’t proof long enough or doesn’t knead long enough and then is like “this is dense”. Like yeah there’s your sign
That's him messing up on purpose dude how I can say he's better than most who calls themselves pro he literally have where he rant about himself obviously you weren't there to know that's his character ✍
@@joybwoy ive watched him for a long time, i know his character, and messing up just to intentionally ruin something isnt a character he plays, its a genuine mess up. i love his content and hes good at cooking. your defending someone in a comment where he doesnt need defending.
@@lightbearer1550 Yeah, I don't understand that guy's comment. Everybody who cooks, even pros, don't always do it perfectly right every time. Plenty of pros who make cooking vids admit as much from time to time.
@XBluDiamondX I was a chef for 6 years, I was great at my job I ended up being the best Sautee chef the restaurant had seen since their own sous chefs but even then I still fucked up from time to time, I just did it less than others. But I wouldn't sit there and say "no I did nothing wrong I'm a god"
I love how future canoe has been getting attention from other channels lately. Maybe his dream of being roasted by Uncle Rodger will come true one day.😊
As soon as i first discover FutureCanoe, i was hooked. The deadpan humor, lack of expressions, and unpredictability in following directions just had me hooked. Just fun to watch.
I love futurecanoe. From the deadpan delivery to how his whole thing is "this is realistically what you're gonna get when making that recipe at home". Does it always turn out great? No. But he's honest about it and that's worth a thousand times more than a picture perfect result- he's genuine.
""Why doesn't he just get a big f'ing bowl" is exactly what I think when I see someone doing the "well" technique on their counter. I'm sure it makes sense if you're a baker in a bakery or something but just sounds like a great way to make a mess at home.
I love FutureCanoe. Probably the most honest and relatable cooking channel on RUclips. He does what you know everyone that tries to follow an online recipe does behind closed doors, but he's frank and upfront about it, sprinkling in a little dry humor to help it go down. It's the sort of thing I'd want to do if I started a cooking channel
i'm commenting this for first time , as an indian ,nothing could make me hate future canoe , he's just like me making recipes and all indian moms replace stuff if something is not available
A tip for everyone out there with GERD: If tomatoes are one of your reflux triggers and you miss butter chicken and other tomato based curries, use FRESH tomatoes and add a pinch of baking soda to the curry base after it's blended up. The baking soda kills the acidity and makes it safer for you to eat. Now, why fresh tomatoes? Because if you use canned or paste, the baking soda will COMPLETELY KILL THE TOMATO FLAVOR. I learned this from experience, don't repeat my mistakes. Try it and maybe you can go back to enjoying butter chicken! I make it this way for my fiancee because she has GERD and she's able to eat it.
Hey Chef Brian, I went to Mission Social 2 days ago, and I just wanna say it was an incredible experience, just getting the packaging of the sandwich, and unwrapping it, finding tootsie pops and an absolute unit of a sandwich. Kinda insane how sturdy the bread is, while keeping itself crunchy and soft. Never thought i’d ever come over here to Brooklyn, since I actually live across the world over in Singapore! It was a damn good sandwich…
I love Future Canoe. He's that funny friend that shows you how to cook stuff even with not all the right ingredient. Then, when comes out looking weird, he tells you that as long as is taste great, it doesn't matter that it doesn't look like the internet picture. Then you and him demolish a that food for 6 people between the two of you. While watching something mindless but fun.
Tbh, FutureCanoe has been reason why I ever tried to make this butter chicken. Always tought it was way too hard and complicated. Their videos have inspired to cook and try cooking again.
watching futurecanoe videos alone is already funny, especially with the deadpan voice and "meet you halfway" take on the recipes. but seeing people react to him makes it 5x funnier
@@joeclaridy Actually it just means "chinese" because it looks like the hats they stereotypically wear. An actual china cap though is a slightly different type of utensil. They have the same basic shape but a china cap has much larger holes.
Future Canoe's whole shtick is "roughly" following instructions. Tbh I think a lot of people like his approach because he kind of does things a lot of homechefs do in reality. Not everyone is willing to go to a grocery store just to get that one ingredient they forgot to get (or didn't restock on). So occasionally people are gonna opt for substitutions. Also he has that kind of deadpan inflectionless voice that makes some of his jokes particularly funny.
Also, recipes asking for 15 different spices or hard-to-find Asian stuff. There are times that they ask for mixers or a lot of different appliances, it's a bit silly.
It's not done at the same time, because it's usually made with leftover tandoori chicken - which isn't really marinaded in the yoghurt mixture, rather it's cooked in the tandoori with the yoghurt and spice blend on it, prior to being used in the butter chicken. It's a "stew" for leftovers.
FutureCanoe is awesome because he's so relatable to us regular guys. We don't have lighting, we don't have all the ingredients, but we still make it anyway. He's so genuine and authentic about himself, not over the top, nor changing his character for the video
FutureCanoe's video is beloved because how realistic it is for us home cooks to remade said "Cooking tutorial". He used ingredients that a normal household have and he doesn't sugar coated anything and if it didn't work, the it didn't work. That's why people enjoyed his video 😂
31:10 that imo is the right texture for butter chicken. Fyi lesser known fact it's called butter chicken not because of the butter but the texture of that silky buttery smooth sauce that's why straining is a crucial step
Oh wow, can't remember the last time I was this early for a video! Am super excited :D Also, WOW! Chef Brian getting closer and closer to the 200k subscribers mark; so good to see man, I love your videos!
Sonny has some of the best hacks and flavorful recipes on the 'Tube. Have made many of his recipes and taken many of his techniques...Need a fridge for the backyard still.
I'd like to suggest another home chef whose been around for a while called Anti-Chef. He started with no cooking skills whatsoever and has improved tremendously over the years. He also isn't afraid to show his mistakes and even start over if necessary.
This is why I love NY: Diverse culture, it doesn't matter what I'm craving, someone is currently making it. I can get butter chicken from down the road, or tempura from up the road. I can enjoy a wide variety of cultural cuisines, prepared traditionally and with pride. It's exciting for a southern foodie to be in a place like this.
I enjoy watching Future Canoe. If he didn't have the correct ingredient, he made substitutes. He used to beat a lot of recipes on the couch. Chef Brian sure is a chatterbox on this video, but it would be nice to review more Future Canoe.
Love Future Canoe! So fun to see you reacting to one of his videos. (You should react to his boba tea video. 🤣) Still loving the “two-video” reaction format. The “feasty boys” segment at the end was a nice touch. We’re all wanting some good Butter Chicken in the end. (By the way, seeing that tandoori chicken grilling on your grill from your own Butter Chicken video was a nice bit of eye candy. So beautiful!🤤) It’s my understanding that the reason Future Canoe doesn’t show his face is that he still has a day job (the videos are his side hustle), and he doesn’t want to be recognized.
At around 21:00 - the lemon juice will penetrate in the first 20 minutes (pH of lemon juice is 2-3) + you have capsaicin which has the best solubility at around pH 2 (research done by Palacky's univerzity of Olomouc, Czech republic) increasing the amount of spiciness added to the meat. Adding the rest of the ingredients will increase the pH (mainly, youghurt which has pH of around 4.5-4.8 , source - Alnemr, et al: Enhanced Functional, Sensory, Microbial and Texture Properties of Low-Fat Set Yogurt Supplemented With High-Density Inulin) of the marinade, so capsaicin will not penetrate enough as it wont activate. TLDR: Lemon juice + capsaicin = more flavour, lemon juice + capsaicin + youghurt = less flavour
I am so grateful for this video.Last week I made butter chicken for the first time, I took all the things I liked from both recipies and followed your advice and comments. It was like five chefs were with me in the kitchen. It turned out absolutely delicious, and as per family's request I am making it again today 😊
Seeing FutureCanoe finally get recognition on my favorite channels makes me so happy because I love him so much. He's hilariously low-key realistic. If he doens't have something he'll make do in a way that average people might, often with poor consequences. And he's always dead honest about it "well this isn't very good, great recipe but my execution was pretty bad. 5/10" or whatever. I adore him.
The only thing I learnt from that non Indian guy that is worth saving and using is that gas burner to brown the upper part of the naan. Most of us have an electric stove and that turning the pan upside down works only with gas ovens and iron pan without non stick surface. That is why his naan fell down from the pan when overturning the pan because of the non stick surface. So the message is if using gas stove, use a iron pan and then you can turn it upside down to brown the naan. If you are using a electric stove and or non stick pan, use the gas burner to brown the naan. Thank you Mr. Non Indian guy!
Once again...GREAT timing! Just picked about 15 lbs of san marzanos from the garden that I'm going to be canning up tomorrow - some into a salsa with other mixed tomatoes, but most on their own. SO nice to have your own homegrown tomatoes in the middle of winter!
can we all just take a moment to be thankful that the cooking side of youtube doesnt have drama or anything bad like every other clique of youtube. just always nice and friendly people.
3:32 _Degi Mirch_ is actually the mild chilli in India; it is used more for adding the red color than for its heat/spice; alternative to Kashmir chilli (because Kashmir can't grow enough to satisfy demand)
Fun fact of the day: Cilantro tastes like soap because your ancestors didnt mutate to consume it unlike everyone else. You are tasting the unedible parts while others taste the now edible parts.
FutureCanoe doesnt show his face cause he has a actual regular job where his clients need to see him and he doesnt want the youtube stuff to interfere with it
I just found FutureCanoe this summer, and I’ve since tried one of the recipes he featured (the high-protein breakfast rolls from Julie and Camilla) and they are now a staple in my house! I almost always have some in the fridge 😊 and honestly as someone who also has about as much energy as the tone of his voice, I vibe with his videos in general lmao
Dishes like butter chicken are more popular in restaurants / catering so it is not something traditional home cooks will get upset about if you change the ingredients
The Lemon juice is more a sterilising agent, that may now be mixed up as a marinade (from before refrigeration, Vindaloo etc). Some cultures wash meat products with vinegar, for the same reason, prior to cooking.
Hey Brian, Kashmiri Mirch is not the same as Deghi Mirch. Deghi Mirch is a "little" spicy, but mostly paprika for colouring. Kashmiri Mirch is much spicier and uses Kashmiri chillies.
What i love about future canoe is he dosnt follow the exact instructions and find creative ways around to get the desired result with what he has around the house. I love this because its an important information to know to alot of people who are new to cooking and experimenting with cooking recipes. Alot of times i see them think that everything is ruined because they dont have 1 ingredient or they need to get the exact incredient down to the exact type of brand when in reality you can substitute certain ingredient you dont have with stuff you do have it saves alot of time snd money and most of the time the end result can even come out better.
That said, FutureCanoe is also most pro chefs who, at the end of a long day of cooking, do not want to eat out yet also don't want to go grocery shopping.
cashews were diet conscious choice replacing calorie dense cream, but because of the richness cashews bring to the gravy they are added along with the cream, and became like integral part of butter chicken.
Chefs, at 27:56 Looks like fenugreek seed powder was used. Which makes the gravy bitter. And not what is used for butter chicken. What the recipe calls for is dried Fenugreek leaves (Kasuri Methi) which are crushed by hand and added in most dishes at the end to bring subtle flavour. Also in south indian cooking you notice that when tamarind is used, a pinch or so of roasted Fenugreek Powder is added at the end to balance the sourness. And supposedly as per Ayurveda the properties of both ingredients together is better for health
Love the Asterix in the background. The French used to produce some of the most iconics comic book characters out there like Asterix, Gaston lagaffe, Tintin etc etc. As a collector I just love to see it. Although I collected mostly Bob et bobette. Great episode!
FutureCanoe actually asked people if he should get better lighting to make the food look better, obviously people said no, because this is more relatable. Plus it's just more funny this way.
Love little guys, Calebs just a bit blunt at times. Future canoe is SO funny and his more recent recipes have been AMAZING. You should watch the cheese adventures.
Recently found a RUclipsr/cook personality called Stalekracker and he cooks Louisiana dishes in the most Cajun way possible. He has a great personality and i think Chef Brian and Chef Paul would enjoy reacting to him.
FutureCanoe is kinda like a funny line cook who tricks you into thinking he’s going to mindlessly follow instructions
Although once you get to know him well enough you become surprised when he DOES follow instructions.
@@tsukikage FutureCanoe can actually cook, but he represents the average person following recipes without the right ingredients on hand in his videos.
@@Vl0gWithAbOh, I know - I follow his channel and have watched (almost?) all of them.
His deadpan humor, no expressions, inability to follow recipes completely and keeping it real is why we love FutureCanoe
Less inability and more "just goes with whatever he can get/do"
One of the best things about canoe is how much the average joe can relate to his limitations
Reminds me of Technoblade
he fills up the empty place that techno left
the thing is, its not no expression, its not his fault. he is monotone and he knows it. he does say he hates it and he got fired for it. and because of that he got insecure about his monotone voice. but because of us his viewer he slightly feel less insecure. i hope now he isnt insecure.
Future Canoe is the foremost specialist in radioactive cookery. Few chefs can choose ingredients that register on a Geiger counter with their eyeballs only. All jokes aside, his knife skills are pretty good and he is a pretty chill cook, who is improving with each mistake.
FutureCanoe is a perfect representation of a home cook; using what you got on hand rather than worrying about following some recipe to a T.
indians are not mad at FutureCanoe. He's found his place to shine! He adapts the recipes to whatever is available in the pantry while respecting the original concept. Also, generally, indian recipes are pretty forgiving..just as long as one avoids chilly jam.. 😌
It probably helps that Canoe isn't trying to hide the receipts for his massive substitutions or even really trying to recommend them - he's not Jamie Oliver claiming proudly that chili jam is an appropriate ingredient for egg fried rice, he's an internet funnyman who played a snippet of someone else's recipe to comically highlight the way he ignored their carefully thought out instructions. There's no opportunity for anyone to mistake his weird ass deviations for being authentic, nor does he encourage anyone to. "Ordinary guy deviating from recipe because he doesn't has what it calls for and can't be bothered" is relatable, unlike, say, a british chef using his italian cooking chops to try and present horrible recipes that get every step and ingredient wrong as semi-authentic asian food.
@@PlotatothewondercatThe dedication to write such a heartwarming and clear description of him is enough for anyone to realise how simple but real and relatable his content is!!....tbh his channel is a comfort place for most of his subscribers
FutureCanoe is... well, that's kind of his thing, substituting whatever ingredients he might have on hand. Theoretically, it's to show that you don't have to have everything perfect. I've seen a video of his where... I forget what he's making, but the video he's following says: "Add x, y, and z" and Canoe goes, "I'm going to add x, x, and x..."
@@blankadams3120 for example, deep dish pizza, when recipe called three different aromatics for tomato sauce, and he added oregano three times
@@MrDarkSidiusugg that this dudes name i find him so annoying no matter how many times i skip his vids they keep showing up in my shorts
@@MrDarkSidius That might have been the one I was thinking of.
Using similar ingredients on hand in exchange of the actual piece made FutureCanoe relatable. I tend to do that too when I cook something before at my friend's house.
@@SiniBANG Yeah, but sometimes I wonder if he deliberately does wacky substitutions just for views. E.g. he recently made this Chinese (? II forget) dish that needed rock sugar to give the sauce a glossy finish. He didn't have that, so he decided to add maple syrup of all things. White sugar would have been almost 1:1 sub for the rock sugar. The syrup made his sauce look more like a soup
Indian here and let me tell you, I am big fan of FutureCanoe. He is literally your relatable home cook or average college student cooking and his deadpan humor is hilarious. I am not pissed at all , it's 100 times better than some of the terrible cooking I ever seen.
I love him and how he presents his channel, but sometimes he bugs me with baking. When he doesn’t proof long enough or doesn’t knead long enough and then is like “this is dense”. Like yeah there’s your sign
i love future canoe, hes real, he isnt a pro, and he tries "sometimes" and the food turns out good "sometimes"
That's him messing up on purpose dude how I can say he's better than most who calls themselves pro he literally have where he rant about himself obviously you weren't there to know that's his character ✍
@@joybwoy ive watched him for a long time, i know his character, and messing up just to intentionally ruin something isnt a character he plays, its a genuine mess up. i love his content and hes good at cooking.
your defending someone in a comment where he doesnt need defending.
@@lightbearer1550 Yeah, I don't understand that guy's comment. Everybody who cooks, even pros, don't always do it perfectly right every time. Plenty of pros who make cooking vids admit as much from time to time.
@XBluDiamondX I was a chef for 6 years, I was great at my job I ended up being the best Sautee chef the restaurant had seen since their own sous chefs but even then I still fucked up from time to time, I just did it less than others. But I wouldn't sit there and say "no I did nothing wrong I'm a god"
Isn't he an actual professional though, since he is a line cook?
I love how future canoe has been getting attention from other channels lately. Maybe his dream of being roasted by Uncle Rodger will come true one day.😊
If he keeps it up it'll definitely happen, his content is better than 99% of other cooking channels
I subscribed to his channel because of this one hahaha
As soon as i first discover FutureCanoe, i was hooked. The deadpan humor, lack of expressions, and unpredictability in following directions just had me hooked. Just fun to watch.
the best part about futurecanoe changing ingrediants shows that you dont NEED the exact things to make stuff you can alter it and get similar levels
Absolutely... As long as you aren't Jamie Oliver
@@crossfire2045 We're talking substituting ingredients though, not making shit up.
@@groofay key word from OC: alter
@@groofay As long as you don't add mango chutney to your curry, you're good.
I love futurecanoe. From the deadpan delivery to how his whole thing is "this is realistically what you're gonna get when making that recipe at home".
Does it always turn out great? No. But he's honest about it and that's worth a thousand times more than a picture perfect result- he's genuine.
ways to win Frenchies heart:
Lots of butter
no peas
And no italian ingredients
Soften butter, add peas, wrap, refridgerate, check mate.
Please please do more Future Canoe reactions. He's the master of "good enough" cooking
Somehow, I didn’t expect Paul to fall for FutureCanoe instantly, but then again, I should’ve.
Nah nobody gets mad on FutureCanoe, Indian or not... boy is real real with cooking and is hella funny as well.
""Why doesn't he just get a big f'ing bowl" is exactly what I think when I see someone doing the "well" technique on their counter. I'm sure it makes sense if you're a baker in a bakery or something but just sounds like a great way to make a mess at home.
Big fucking bowls are fucking expensive. So if you're making a decent sized dough ball, you ebd up kneading it on the counter or cutting board anyway
I love FutureCanoe. Probably the most honest and relatable cooking channel on RUclips. He does what you know everyone that tries to follow an online recipe does behind closed doors, but he's frank and upfront about it, sprinkling in a little dry humor to help it go down. It's the sort of thing I'd want to do if I started a cooking channel
Frenchy loves the attention and we love Frenchy. He deserves attention!
i'm commenting this for first time , as an indian ,nothing could make me hate future canoe , he's just like me making recipes and all indian moms replace stuff if something is not available
Futurecanoe purposefully uses "bad" lighting because its funny
A tip for everyone out there with GERD: If tomatoes are one of your reflux triggers and you miss butter chicken and other tomato based curries, use FRESH tomatoes and add a pinch of baking soda to the curry base after it's blended up. The baking soda kills the acidity and makes it safer for you to eat. Now, why fresh tomatoes? Because if you use canned or paste, the baking soda will COMPLETELY KILL THE TOMATO FLAVOR. I learned this from experience, don't repeat my mistakes. Try it and maybe you can go back to enjoying butter chicken! I make it this way for my fiancee because she has GERD and she's able to eat it.
Hey Chef Brian, I went to Mission Social 2 days ago, and I just wanna say it was an incredible experience, just getting the packaging of the sandwich, and unwrapping it, finding tootsie pops and an absolute unit of a sandwich. Kinda insane how sturdy the bread is, while keeping itself crunchy and soft.
Never thought i’d ever come over here to Brooklyn, since I actually live across the world over in Singapore! It was a damn good sandwich…
Thank you for visiting!
Future canoe is the best.
Personally, i don't find him funny
@@Andres-db4jmWhat's the point of this comment tho 👀✍ just asking
@@joybwoyno point, bro
Hope to see him more here, FutureCanoe is great, love that he also shows all his mistakes (and honestly, that makes even funnier video)
I love Future Canoe. He's that funny friend that shows you how to cook stuff even with not all the right ingredient. Then, when comes out looking weird, he tells you that as long as is taste great, it doesn't matter that it doesn't look like the internet picture. Then you and him demolish a that food for 6 people between the two of you. While watching something mindless but fun.
Tbh, FutureCanoe has been reason why I ever tried to make this butter chicken. Always tought it was way too hard and complicated. Their videos have inspired to cook and try cooking again.
watching futurecanoe videos alone is already funny, especially with the deadpan voice and "meet you halfway" take on the recipes. but seeing people react to him makes it 5x funnier
I laughed so hard when Frenchy shut down Brian before he could explain what "chinoise" really means.
China cap
@@joeclaridy Actually it just means "chinese" because it looks like the hats they stereotypically wear. An actual china cap though is a slightly different type of utensil. They have the same basic shape but a china cap has much larger holes.
18:58 Don't you try to gaslight Frenchy like that 😂
futurecanoe rules, perfectly deadpan, been following that dude since like 100k subs. glad yall are reviewing his
Future Canoe's whole shtick is "roughly" following instructions. Tbh I think a lot of people like his approach because he kind of does things a lot of homechefs do in reality. Not everyone is willing to go to a grocery store just to get that one ingredient they forgot to get (or didn't restock on). So occasionally people are gonna opt for substitutions. Also he has that kind of deadpan inflectionless voice that makes some of his jokes particularly funny.
Also, recipes asking for 15 different spices or hard-to-find Asian stuff. There are times that they ask for mixers or a lot of different appliances, it's a bit silly.
I was just thinking "man would be hilarious if they react to futurecanoe", good for you guys for somehow listening to my mind
It's not done at the same time, because it's usually made with leftover tandoori chicken - which isn't really marinaded in the yoghurt mixture, rather it's cooked in the tandoori with the yoghurt and spice blend on it, prior to being used in the butter chicken. It's a "stew" for leftovers.
FutureCanoe is awesome because he's so relatable to us regular guys. We don't have lighting, we don't have all the ingredients, but we still make it anyway. He's so genuine and authentic about himself, not over the top, nor changing his character for the video
OMG YES!!! FUTURECANOE!!! I'm so excited yall watched him!
OMG! FutureCanoe is the GOAT!
FutureCanoe's video is beloved because how realistic it is for us home cooks to remade said "Cooking tutorial". He used ingredients that a normal household have and he doesn't sugar coated anything and if it didn't work, the it didn't work. That's why people enjoyed his video 😂
31:10 that imo is the right texture for butter chicken. Fyi lesser known fact it's called butter chicken not because of the butter but the texture of that silky buttery smooth sauce that's why straining is a crucial step
Omg my two faves! I'm glad you came across FutureCanoe. Would love to see a collab between you two.
The dead pan humor of canoe guy made it very fun to watch. And I’m sure what he made was delicious.
Oh wow, can't remember the last time I was this early for a video! Am super excited :D
Also, WOW! Chef Brian getting closer and closer to the 200k subscribers mark; so good to see man, I love your videos!
Thank you!🙏
Sonny has some of the best hacks and flavorful recipes on the 'Tube.
Have made many of his recipes and taken many of his techniques...Need a fridge for the backyard still.
Loved this video. Had a really rough day and y'all improved it. thank you so much
I'd like to suggest another home chef whose been around for a while called Anti-Chef. He started with no cooking skills whatsoever and has improved tremendously over the years. He also isn't afraid to show his mistakes and even start over if necessary.
This is why I love NY:
Diverse culture, it doesn't matter what I'm craving, someone is currently making it. I can get butter chicken from down the road, or tempura from up the road. I can enjoy a wide variety of cultural cuisines, prepared traditionally and with pride. It's exciting for a southern foodie to be in a place like this.
absolutely love @FutureCanoe and of course you guys as well, so I'm really glad to see you react to him and appreciating what he does :)
I enjoy watching Future Canoe. If he didn't have the correct ingredient, he made substitutes. He used to beat a lot of recipes on the couch. Chef Brian sure is a chatterbox on this video, but it would be nice to review more Future Canoe.
This makes me so happy! I’ve been waiting for yall to check out the homie canoe
4:58 frenchie was about to cry 😂😂
Lol
That was comedy gold.
I never thought a pro chef would actually watch a Futurecanoe video and hear one of his jokes directed towards them
Love Future Canoe! So fun to see you reacting to one of his videos. (You should react to his boba tea video. 🤣)
Still loving the “two-video” reaction format. The “feasty boys” segment at the end was a nice touch. We’re all wanting some good Butter Chicken in the end.
(By the way, seeing that tandoori chicken grilling on your grill from your own Butter Chicken video was a nice bit of eye candy. So beautiful!🤤)
It’s my understanding that the reason Future Canoe doesn’t show his face is that he still has a day job (the videos are his side hustle), and he doesn’t want to be recognized.
At around 21:00 - the lemon juice will penetrate in the first 20 minutes (pH of lemon juice is 2-3) + you have capsaicin which has the best solubility at around pH 2 (research done by Palacky's univerzity of Olomouc, Czech republic) increasing the amount of spiciness added to the meat. Adding the rest of the ingredients will increase the pH (mainly, youghurt which has pH of around 4.5-4.8 , source - Alnemr, et al: Enhanced Functional, Sensory, Microbial and Texture Properties of Low-Fat Set Yogurt Supplemented With High-Density Inulin) of the marinade, so capsaicin will not penetrate enough as it wont activate.
TLDR: Lemon juice + capsaicin = more flavour, lemon juice + capsaicin + youghurt = less flavour
🤌🏻
I am so grateful for this video.Last week I made butter chicken for the first time, I took all the things I liked from both recipies and followed your advice and comments. It was like five chefs were with me in the kitchen. It turned out absolutely delicious, and as per family's request I am making it again today 😊
That’s awesome! 🤘
4:56 BRO I can't With his face 😮💨😃
He is really funny thank you for sharing this gem with us.
FutureCanoe sounds like Alvin from Babish on valium.
FutureCanoe speaks Frenchy's food language.
BUTTER!
But also the deadpan humour.
9:55 This is why we love him
I love that you guys did future canoe. Now I want butter chicken you fucks. Also love the ending metal.
Seeing FutureCanoe finally get recognition on my favorite channels makes me so happy because I love him so much. He's hilariously low-key realistic. If he doens't have something he'll make do in a way that average people might, often with poor consequences. And he's always dead honest about it "well this isn't very good, great recipe but my execution was pretty bad. 5/10" or whatever. I adore him.
The only thing I learnt from that non Indian guy that is worth saving and using is that gas burner to brown the upper part of the naan. Most of us have an electric stove and that turning the pan upside down works only with gas ovens and iron pan without non stick surface. That is why his naan fell down from the pan when overturning the pan because of the non stick surface. So the message is if using gas stove, use a iron pan and then you can turn it upside down to brown the naan. If you are using a electric stove and or non stick pan, use the gas burner to brown the naan. Thank you Mr. Non Indian guy!
Once again...GREAT timing! Just picked about 15 lbs of san marzanos from the garden that I'm going to be canning up tomorrow - some into a salsa with other mixed tomatoes, but most on their own. SO nice to have your own homegrown tomatoes in the middle of winter!
Future Canoe inspires me to cook and not be afraid to mess it up... Chef Brian and Frenchie give me the knowledge to fuck it up less.
can we all just take a moment to be thankful that the cooking side of youtube doesnt have drama or anything bad like every other clique of youtube. just always nice and friendly people.
I LOVE Futurecanoe!!
Please do more reactions to his videos, he's so much fun
I've been watching this dude for a while and I absolutely love his transformation of recipes!
3:32 _Degi Mirch_ is actually the mild chilli in India; it is used more for adding the red color than for its heat/spice; alternative to Kashmir chilli (because Kashmir can't grow enough to satisfy demand)
I love that dude can cook. I have seen that video and it makes me hungry every time. I love that he beats up his fridge at the end of every video.😂
Sonny from ThatDudeCanCook has a lot of great videos.
"So when you bone, you wanna be stiff."
"Yes."
(*Perfectly timed laugh from video*)
Fun fact of the day: Cilantro tastes like soap because your ancestors didnt mutate to consume it unlike everyone else. You are tasting the unedible parts while others taste the now edible parts.
Frenchy’s soul left his body for a second when they said they were gonna wash away the fond hahahaha
futurecanoe is the only man that can make every Geiger counter skip a beat by his cooking
FutureCanoe doesnt show his face cause he has a actual regular job where his clients need to see him and he doesnt want the youtube stuff to interfere with it
FutureCanoe has always been my spirit animal.
That’s a good spirit animal
I just found FutureCanoe this summer, and I’ve since tried one of the recipes he featured (the high-protein breakfast rolls from Julie and Camilla) and they are now a staple in my house! I almost always have some in the fridge 😊 and honestly as someone who also has about as much energy as the tone of his voice, I vibe with his videos in general lmao
Color difference is due to the red chillie. Kashmiri red mirch is not very hot but gives a very good colour to the dish.
Before I go any further into the video ITS ABOUT DAMN TIME you guys have a Sonny video, let me tell ya that dude can cook 😉
Not gonna lie. That guy's perfect placement of the screaming goat had me laughing so hard I was almost in tears. 🙂
Dishes like butter chicken are more popular in restaurants / catering so it is not something traditional home cooks will get upset about if you change the ingredients
The Lemon juice is more a sterilising agent, that may now be mixed up as a marinade (from before refrigeration, Vindaloo etc). Some cultures wash meat products with vinegar, for the same reason, prior to cooking.
you used fenugreek seeds, you had to use fenugreek leaves(dried)
Hey Brian, Kashmiri Mirch is not the same as Deghi Mirch. Deghi Mirch is a "little" spicy, but mostly paprika for colouring. Kashmiri Mirch is much spicier and uses Kashmiri chillies.
What i love about future canoe is he dosnt follow the exact instructions and find creative ways around to get the desired result with what he has around the house. I love this because its an important information to know to alot of people who are new to cooking and experimenting with cooking recipes. Alot of times i see them think that everything is ruined because they dont have 1 ingredient or they need to get the exact incredient down to the exact type of brand when in reality you can substitute certain ingredient you dont have with stuff you do have it saves alot of time snd money and most of the time the end result can even come out better.
these chefs are how the recipes are supposed to be, FutureCanoe is how the recipes are gonna be if you make them
That said, FutureCanoe is also most pro chefs who, at the end of a long day of cooking, do not want to eat out yet also don't want to go grocery shopping.
cashews were diet conscious choice replacing calorie dense cream, but because of the richness cashews bring to the gravy they are added along with the cream, and became like integral part of butter chicken.
23:21 Idk what Frenchie said but it’s really funny 😂
Chef Brian ... mentions Jamie Oliver
"I was having a good time ... up until now!"
😂😂💀💀
Chefs, at 27:56 Looks like fenugreek seed powder was used. Which makes the gravy bitter. And not what is used for butter chicken. What the recipe calls for is dried Fenugreek leaves (Kasuri Methi) which are crushed by hand and added in most dishes at the end to bring subtle flavour.
Also in south indian cooking you notice that when tamarind is used, a pinch or so of roasted Fenugreek Powder is added at the end to balance the sourness. And supposedly as per Ayurveda the properties of both ingredients together is better for health
Those both looked gooed! Too bad your video on Thursday was blocked by youtube... I was looking forward to it! Keep up the great work!!
It’s available to view on Patreon with NO PAY WALL!
Love the Asterix in the background. The French used to produce some of the most iconics comic book characters out there like Asterix, Gaston lagaffe, Tintin etc etc. As a collector I just love to see it. Although I collected mostly Bob et bobette. Great episode!
tintin in belgian though....
@@anonymousgaming5212 Pretty sure it's original French, even though Hergé was belgian.
Yall need to do more of Future Canoe's videos. He's great.
FutureCanoe actually asked people if he should get better lighting to make the food look better, obviously people said no, because this is more relatable. Plus it's just more funny this way.
FYI degi mirch and kashmiri mirch are completely different . degi mirch is quite spicy whereas kashmiri mirch is more for color and is not too spicy
FutureCanoe reminds me of a stoned Emo Philips doing cooking shows.
FutureCanoe makes me think of disgruntled AI gaining sentience and can't be bothered to do anything. I love it.
Finally future canoe gets on the radar of reaction channels. This era is going to be sick!!!
Love little guys, Calebs just a bit blunt at times.
Future canoe is SO funny and his more recent recipes have been AMAZING. You should watch the cheese adventures.
Recently found a RUclipsr/cook personality called Stalekracker and he cooks Louisiana dishes in the most Cajun way possible. He has a great personality and i think Chef Brian and Chef Paul would enjoy reacting to him.