Pro Chef's Reaction on... Can JAMIE OLIVER REDEEM HIMSELF? (ft. Uncle Roger)
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- Опубликовано: 15 май 2024
- Jamie impressed Uncle Roger?! Really?! Today we are going to see Jamie Oliver making (Ikan Bakar) and Uncle Rogers reviewing it. This is a collaboration with Chef Brian Tsao, so be sure to visit His channel after this video and say Hi! @ChefBrianTsao
My Cooking Course: james-makinson-s-school.teach...
Uncle Roger's video: • CAN JAMIE OLIVER REDEE...
Original Video: watch/?v=253...
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Развлечения
I hope all of you guys enjoy this video and I want to say thank you to Chef Brian for doing this collab with me! Hopefully, next time it will be in person!
Brighton Pier. overlooking the english channel
@Chef James Makinson we indians eat raw peanuts with raisin and raw turmaric which was soaked around 3 hrs - 6 hrs, after waking up at morning. its good for health.
Glad to see y'all connecting!
You two are on the top of my view list. So much fun to watch you reviews.
Brian is a great guy for sure. I was a legit subscriber until he featured shark fin soup. Dafaq??? It was there he lost me and I will never support his channel again.
I love James's expression when Uncle Roger talks dirty. It like James want to laugh but still trying his best to be professional lol
🤣
Gets me everytime
Never know when your parents are watching. You have to play coy.
🤣
Yup🤣
I'm malaysian, and the dish that Jamie attempted here is, imho, Ikan Bakar. It's a dish most commonly done with mackerel, grouper, stingrays, torpedo scad or barramundi.
Tomatoes are used optionally as veggies in the dish, not part of the paste. Sambal is the main paste for it.
Btw, Malaysia being under Portuguese conquer back in the days, has a variation of ikan Bakar with a Portuguese twist, called Portuguese baked fish.
How is Malaysian Sambal? In North America most brands are hot and garlicy with low acidity and a little fermented flavor. That is probably why Jamie used tomato paste as a substitute.
Sambal is a spicy sauce cooked with dried chilli, onions/shallots, garlic, optionally anchovies, lemon grass, cinnamon sticks, star anise, cardamon pods, white pepper, belacan(fermented shrimp paste), seasoned with sugar n salt.
It cannot be replaced by tomato paste, that is totally different taste profile.
@@sky890715 Sadly the stuff we get in North America can (with the addition of chilies and shallots like in Jamie's recipe).
Interesting, Portugal actually only controlled a single city in Malaysia, is there a lot of Dutch influence as they controlled the area for far longer. I know Goan cuisine has a lot of Portuguese influence, but not the rest of India for example
@@calum5975 well, by now the Dutch influence has faded as time goes on, but there is still a hint of it back where the Portuguese conquered. There's a Portuguese settlement there that houses all those who remained, so some of their cultural heritage remains, much like Macau, just on a smaller scale, cause its way back then~
Always respect when a professional admits that they aren’t familiar with some thing that is in their field. Also about to watch the collab now!
Bullshit. I expect a professional chef to know everything there is to know about the culinary arts the world around from the moment that future chef is born, otherwise they have zero credibility....At least that's how so many people act, unfortunately, when it comes to cooking or any profession when communications aren't face to face. I'm sure there were a certain amount of people criticizing him. Always is; and it's quite ridiculous.
@@0001captainawesome what's bullshit is that ppl expect any professional to know anything and everything in that field. Nobody knows everything and anything in their lifetime.
@@0001captainawesome I guess you are going to hate doctors. Because a GP isn't a specialist and a Neurosurgeon isn't going to operate on your heart. What a pointless comment.
@Pepingco clearly someone didn't read the comment
@@zerix8974 couldn’t even make it half way😂
"Do you think Banana leaf grow on tree?"
I know Uncle Roger corrected himself but that was so hilarious I'm dying 🤣🤣🤣
To spoil the joke, Uncle Roger is right, banana is not a tree, it's a giant herb.
I'm not from Malaysia, but Indonesia, which is right next door and share a lot of cultural and culinary similarities with our neighbour. We do use seabass (kakap putih) or snapper in Ikan Bakar (literally means Grilled Fish) and also gourami.
im a malaysian and can confirm this.
I live in Bali and I love th influences of so many cultures here when it comes to food.
I love my pet gouramis😭😭
@@Jordi-cg6nt Pls don't eat your pet gouramis 😅
@@PolluxaC 😂😂😂
You don't even have to tell me anymore. I see Chef James, I click like. It's that easy. ;)
thank you! :)
He's cooking on the end of Southend Pier. Jaimie is from Essex and Southend is arguably the most popular and famous part of Essex. The pier itself is billed as the longest in the world, build in the early 1800s as a tourist attraction. IIRC it even has a small railway to get you to the end where there is a cafe amongst other things.
It is also the location of "Jamie and Jimmies Food Fight Club. A show he does with his best friend Jimmy Doherty (a farming and outdoors specialist). They ran a little restaurant where they invite a celebrity to cook for (and with) always with a recipe that was special to said guest. They also did a battle with other nations with British products vs foreign products (British vs French cheese, British vs Belgium beer, British vs German sausages etc). I actually liked the show
I was gonna say that looks a lot like Southend pier and as you say since he's an essex boy makes sense he'd go there
he is cooking in gta
Malaysian here, red groupers and mackerels are the common fish choices.
And yeah, that paste is a bit too fresh.
Thank you!
Good to know. I assume using local products is fine tho so long as the flavor is not changed too much ?
@@erickellar5867 I think you can use anything close to the flavor, its an exception for jamie because hes making a cooking video that people would refer to, and he should use the correct ingredients.
@@Orioncopes Yes thats true.
@@Orioncopes He's making a recipe for people in the UK, not much point using fish that people won't have access to.
This 3 way inception of commentary is probably the best way to watch. Instructions, comedy, facts. Appreciation to all involved ❤
a Thai restaurant I did a few months of co-op with back in high school had a very large version of a pestle and mortar. Massive granite bowl that sat on the floor and the guy used a baseball bat to crush the stuff and grind it into the stone. Dude's forearms and shoulders were massive. His only job in that kitchen was to "Mortar and Pestle" for a few hours to make the curry paste for the day.
🤣🤣🤣 love watching this...Uncle Roger is a contrast to you Chef James
thank you!
If one day you and Chef Brian meet in person, it will be wholesome if you teach him a spanish cuisine classic and he teach you an asian cuisine classic
Chef Brian is actually a western trained cook, not asian. He very often prefaces his videos explaining that he's not an expert in Asian cuisine.
@@HenriqueErzinger Further to that, he often says that he beat Bobby Flay, what he doesn't tell you is that he beat him with tacos.
@Breaker - Chef Brian has 100% said that he Beat Bobby Flay by making tacos.
@@alphafoxy21 The point I was trying to make is that he doesn't call it out in every single video.
Basically Brian cooking paella and James doing fried rice or nasi lemak since Brian's wife is Malaysian. 😁
As a Malaysian, my mum makes this occasionally and she usually prefers to stuff Black Pomfret with the paste. A lot of local places that sell this like to use Seabass (Siakap) as well.
I think you want to use a lean white fish with a mild flavour because the paste will contribute most of taste.
I love the cut from Jamie putting the mortar with spices aside and pulling the fish into frame and the mortar and pestle being clean in the next frame.
It's a legume! In Taiwan, they're called Huasheng, translating literally to "flower-birth." They're really cool from a gardener's perspective because they grow flowers above ground the the peanut itself is below ground. Hence the differentiation between tree nuts and elsewise.
Interesting!
I love that people were like "Oh he is stealing your format" and the two of you just thought "oh look, a fellow chef and content creator, nice"
The way my mum typically makes this dish would be closer to Uncle Roger's suggestion, the chilies, hone made sambal belacan, and white, flaky fish (sea caught ones that do not typically fall apart after steaming).
This was filmed on Southend Pier, UK. The show is "Jamie & Jimmy's Friday Night Feast" on Channel 4.
Thank you!
The entire pod of the peanuts is usually called a groundnut which are legumes amd each pod usually holds 2-3 peanuts.
Also the pods can be cooked. Cooked peanuts have mild nutty taste and have a creamy bean texture. I think its pretty nice and underused
Whaaaaa?
@@johnfrancis3203 Yep. Peanuts are actually beans. Tomatoes are botanically a fruit. Strange world which we live in.
@@kevincrosby1760 not really strange, its more just the classification we use makes it feel strange lol. something more unusual would be how apples and roses come from the same family. evolution gives lots of diversity.
Malaysian here. Few things i'd do differently here are - use candlenuts instead of peanuts, tamarind paste instead of tomatoes, add a bit of shrimp paste (not add sambal because technically the paste here is a type of sambal) and saute the paste first until it becomes glossy and frangrant.
The end product of jamie's dish here i wont be able to enjoy because eventhough the fish is well cooked, the paste would just taste raw.
As for types of fish, my personal favourite is stingray. You can use any fish really, both from the sea or freshwater. It's also common here to use other types of seafood - squid, prawns, cockles cooked the same way.
Would love to see you have a go at making some malaysian foods, maybe nasi lemak and beef rendang in future videos 🙂
So glad you and Brian are working together now! Love both of your channels and glad there's no drama (as there shouldn't be!)
Thanks so much!!
In Singapore I most often see barramundi. So I would assume sea bass/branzino would be the best western substitute.
Peanuts are legumes. Nuts typically have a single seed that is unattached to the outer shell. Legumes usually have more than one seed, are often attached to the pod and is encased inside the pod
Like pineapple
Yes! Lugumes just like a Pea. Hence Pea-Nut. Its a pea thats like a nut. Not a nut like a pea 😊
In Indonesia, we called this food as Pepes Ikan (well the main protein can be anything actually from chicken to frog to tofu). The seasoning for pepes is really difference from local to local.
Because of Uncle Roger I got a rice cooker. The same one as he shows in the video.
I love it! The rice is so much better, and cheaper because I can buy it in bulk. I make so much rice now, a few times a week.
I got a wok for the first time because of Uncle Roger. It is the most used kitchen vessel I have now since 3 months.
Welcome to the cultured south east asian cooking world, brothers
Just watched chef Brian’s video that premiered love to see food RUclipsrs coming together
😊
Epic failures like Jack and Jaime should be at least given "Leg Remained on Chair" achievement awards when the dish not only appears edible, but tasty.
Omg YAY! Looking forward for your collab
A suggestion- After reacting to a food video, try to make it yourself and film that. I think many people will be excited to see your take on a recent dish they already saw on the channel. Can also help you to grow your channel.
Fan from India🇮🇳🇮🇳
Thanks for the idea!
As malaysian we call it ikan bakar for the sause that coat the fish is sambal yup it need to cook 1st for srimp paste some people put in it or not it fine n lastly i don see nobody put peanut on it haiya 😂😂😂😂 n also no tomato in it
At least got daun pisang, lime, and budu. 😂
And no chilli jam this time
i follow both Chef Brian and Chef James. When i saw Chef Brians latest video, I just knew I had to watch this one too hahaha
It's a shame that both of you are not in the same video, still hoping for a collaboration.
And this I actually knew. Nuts are beans, or legumes, same as peas. One main difference is that... Nuts produce 1 or 2 seeds and Legumes produces more.
Who knew the things I read when i was younger came in handy right?
If you are using large batches ,you can use a rock grinder used in Asia for preparation of large batches
LOVE THiS COLLAB!!!!!! Was waiting on one!! Cheers chefs. Great content
Glad you enjoyed it!
A peanut is a bean. I just found that out within the last year :D
And yes, we do pluck our banana leaves straight off the tree here in Malaysia.
Cheers..
Wow. Great to see someone finally giving shout out to Brian. He's such a great guy. Apart from that - I absolutely enjoy watching your videos as well. Best regards from Croatia 🖖
Yes he is! Thank you!
I've had a rice cooker in the past yet I've been using a pot to cook rice for years and it always comes out perfect.
I use my instant pot I use less water and comes out great it’s fast and only 6 minutes cooking on the timer anyway
Same, I do own a rice cooker, but when I'm in a hurry and don't want to dig it out of the pantry I just toss my rice in a pot. Somehow it always comes out fine.
Indonesian tips: you actually can use your rice cooker to make steamed cake, stews, soup, noodle dish, even steamed fish and veggies. Mac n cheese? Ez
@@arpioisme love this, I did use my rice cooker to make a really fluffy pancake once.
Enough water, enough heat and enough time makes good rice any time :) been steaming rice in a averagely sized bowl (about 12 inches) for quite some time now, never had an uncooked grain ever.
Ayyye James and Brian collab!! This is so dope! Great to see people come together!
In Indonesia we also like grilled fish in banana leaf called Pepes Ikan, it's the best thing after Lawar 😘
Yeah, grilling or baking inside banana leaves makes good sense anywhere banana leaves are.
In the mexican yucatan, we have tikin xic, which is marinated fish cooked inside banana leaves. Also tamales made banana leaves instead of corn leaves.
Thank you Asia for the bananas
@@orionh5535 your welcome , from Philippines and yeah we use banana leaves for cooking fish , we also use it as plates when we serve dishes especially when eating in the beach
Peanuts are part of the legume family, so a bean.
The Cajun cooking even have a recipe where you cook them for several hours to break down their proteins and create something very different. I am still wanting to cook them this way though! Time is scarce! ;-)
This is why Cajun boiled peanuts are absolutely delicious.
I love boiled peanuts
Peanut is a legume, so technically it is in the bean-ish family, compared to e.g. hazelnuts or macademia nuts, which grow on trees and tree-like bushes
Raw peanut are slightly sweet
Roasted peanut cut the sweetness and brings out the slight bitter / smoky flavour
This is an amazing collaboration! Thank you James!
Great video. I had no idea peanuts were legumes! This recipe looks so easy and tasty I might have to make a visit to my local asian market and see what kind of fish they have on hand.
when you eat them raw, they have a very icky legume flavor. Accidently bought them once and tried
I stumbled upon your channel this past weekend via my fondness for Uncle Roger. I admit, I initially watched for the entertainment value but I find your videos so interesting and informative. Can't wait to get in the kitchen and start cooking myself. Keep putting out the great content.
Peanuts are legumes! very good for replenishing nitrogen in the soil, also they are tasty.
Yes they are!
roasted yes, boiled are horrible! :)
Great video, i always like your positive vibes and calm , detailed and logical explanation on everything yet still match nicely on uncle roger’s style, hope to be able to see the video of your collaboration with uncle roger soon.
Thank you!
Another nice, respectful review. Always nice to relax to.
thank you Simon!
Chef Brian is one of my favorites alongside you! I'm so glad to see you guys collabing!
😊
your commentary is rly nice to listen to.
no (pls laugh) humor, just straight to the point but pretty calm. I like using you as background noise often
THE COLLAB I BEEN WAITING FOR
James Makinson x Brian Tsao🤩🔥🔥
Yes a Chef James and Chef Brian colab!!!!! The food gods have granted our wishes!!!
Hey James,
Loving to run'up your videos. Just to let you know that Seabass is not supposed to be flavourless, White fish indeed, but if catched on the right time, right place, and stored in the right conditions, it's one of the most amazing ones there is! I like to put lemon, but the old tabern dudes call me crazy, it's a pinch of salt in the skin and that's it, to respect the freshness of it. Best Regards from Portuguese Atlantic Coast =D
i'm so happy you both are reaction collab., it be nice to see you both collab IRL someday!!!!
a collab yay
Great video as always, Chef James. May God bless you each step of the way.
Thank you! You too!
I made my first egg fried rice today inspired by uncle Roger 😅 I had some left over rice and I just went for it. I gotta say it tastes pretty good. I'll be making it again.
Also peanut is a legume if I remember correctly.
I watch you both so it's cool that you guys are gonna be collaborating.
YES I've been waiting to see if you guys would collaborate he reacted to a video of you awhile ago
This video was great. It made my day. My view of Jaimie Oliver has changed a lot since I moved to the UK. He is a great entertainer, family man and chef. His videos are meant to be entertaining and not necessarily instructional. He has made British people aware of many different types of food that they would have ordinarily shied away from.
I have tried to purchase roasted unsalted peanuts for the last 2 days for satay sauce. Virtually all of the roasted peanuts in the UK heavily salted. I had a kilo of roasted unsalted in the cupboard but the date on them was 2021 so I binned them. The place I bought those from doesn't have them any more. I found some on line and they should be here in a couple of days. When I first moved here 3 years ago there were almost no Asian ingredients available. That has slowly changed and there are some good on-line shops and Asian grocers opening. Mexican ingredients are almost impossible to get. The rule here with fish is forget about your first pick. The last halibut I saw at my posh fish monger looked like it had been run over by a truck and left outside overnight. You need to use what looks best on the day. It was a nice Sea Bass.
Thank you so much! :) yes fresh fish is best for just about everything.
I love both you and Chef Brian! I'm so excited for this collab! Next step will be a collab with you, Chef Brian, and Uncle Roger.
That would be cool!
Ooooh! Now this sounds like a fun collab..!
This design or recipe is for white fish, that jamie was correct, but yea won't be sea bass in Malaysia usually..... I would say we use ikan kembung / chub mackerel
"sambal belacan" is good
Chef James, we Malaysian usually use "ikan cencaru" jack-mackerel fish type, to make a dish called "ikan cencaru sumbat" with sambal, I think Jamie tryin' to make d same dish with his own style :)
For large quantities like 20-30 litres, we use a stone grinder here in India. They are basically electric powered stones crushing whatever you put in it. Not sure if this is a common appliance in the west, but it is definitely something closer to a pestle and mortar’s crushing style
I watch Brian as well, can’t wait for the collab!
It was filmed at the end of Southend pier. I'm surprised uncle Roger hasn't visited to slap slap slap!
Southend pier: longest pleasure pier in the world @ 2.16 kilometres
chopsticks are the best way to eat roast fish!
I love watching your videos, you're funny, you always have good comments and explanations and you have an amazing smile ;) - Thanks for another great video!
thank you so much!
You and Chef Brian...wonderful :)
As a half British raised in Japan we prepare our fish rather differently, would love to try this recipe.
I'm neither a comedian nor a chef but these videos almost make me want to start reviewing cooking shows that do Hellenic foods.
Not cheating! Peanuts are members of the legume family; thus Bean.
Edit: Also, Cashews aren't nuts either. They're closer to edible apricot pits (drupes).
very good! :)
Cashews arenttt?? What
you can catch mahi mahi yourself in the mediteranean, if your still living in spain
I literally just watched Brian's reaction to this. I subscribed to him a few days ago, to you last week. When he mentioned you reviewd this on the same day, i had to find this.
Haha 😂 Brian is a very nice guy!
From my so far limited knowledge of you both, i think you are both nice guys.
Fun fact: Peanuts are also native to the Americas, as are chilis, kinda funny to consider how much of modern East Asian cuisine uses crops from the New World.
it really is!
The Columbian exchange was a big deal. Also, Italian cuisine without potatoes and tomatoes, and German/British without fries, can you imagine that?
The only cuisine I know that does not use new world species as commonly is Japanese food.
@@stephenbachmann1171 That is definitely true, they do have some. A good number of recipes use Chili paste which probably came from other Asian countries but does trace back to the New World naturally. Not sure how traditional recipes calling for chili paste are, that said, because of their period of isolation they imported things from the west in bursts. Tempura comes from learning to fry from the Portuguese, watermelon comes from Africa, Cucumber comes from India. Their incredibly well reputed cattle traces back to the Aurochs or Mesopotamia, and a lot of their more prized fish come from much farther into the pacific. I think it's this lack of New World influence that makes Japanese cuisine some of the most uniquely flavored and delicious food on Earth, and I mustn't be the only one considering Japan has the most Michelin stars of any single Nation State. Most other places, even in Asia, there is some level of familiarity with the ingredients to food you've eaten, it might be VERY different but there is some ingredient that ties it back to something you know, and the first time you eat many Japanese dishes its flavor profile is unlike anything you've had before. Unagidon is still among my most favorite of dishes, but even still, Japan, a nation that had nearly 300 years of isolation, more than any other place during the age where the rest of the world was connecting, even then, Japan has used ingredients and techniques from around the world for centuries.
I think it’s funny because in California we have oranges growing everywhere, so I never buy from the store, but everyone seems afraid to eat produce growing in the wild now!
Jamie has a Unit on the end of Southend Peer in south east England - but only used as a café when filming his show
Hi Chef James. I love your videos, very informative ^^ When you started talking about the capsaicin content in different chili's I had a flashback. See a couple of years ago my fiancé and I were going to pickle a bunch of Birds Eye Chili (We made the dire mistake of NOT wearing gloves as we sliced them, but we simply had no idea at the time that the 'oils' was so aggressive) We were over half way done when our fingers felt like they were on fire, and anything we touched felt like it made the pain worse, we tried dunking our hands in cold water to no avail) So yeah lesson learned - WEAR GLOVES when working with a lot of chili. ^^
Tip... water only spreads the capsaicin oil. Milk is the best way to counteract it, in your mouth and hands. Milk contains a protein called casein that breaks down capsaicin. Also, alcohol breaks down capsaicin, so hand sanitizer also does the trick for hands.
I always watch both you and Brian because you both bring different perspectives.
I appreciate that!
Chef James, I might be completely wrong but assuming that Jamie's hut is in the UK, I'd say Southend Pier but not 100% sure
you may be right. I tired to see where it is and I couldn't find it.
That is Southend pier. You can see adventure island in the background
Chef James excellent upload reaction. Coming from the Caribbean when I would 'scrump' my two favorite fruits were mangoes and guavas. But I've always wondered, why is it the stolen err 'borrowed' fruit taste sweeter than store-bought? 🤭
PS: can't wait for the collab with Chef Tsao.
Like❤ My friend! Enjoyed watching your nice video.
Warm greetings from Seoul.
Stay connected. Have a nice day!
If I remember correctly, peanuts are a legume. They grow underground and not on a tree so Ill say closer to bean.
This fish dish could be made with actual red snapper, but dinnertime below, from Malaysia, said red grouper and mackerel... I feel all great choices!
BTW isn't he in Brighton? Looks like it to me 😏
Southend
@@hoagy_ytfc thank you!!
I was recommended your channel by YT from watching Brian's videos. I wasn't sure what to think at first as you have a completely different vibe, but I'm 5 or 6 videos in now, and I'm enjoying the content. Love finding a channel with lots of videos to go back through and watch 🥳
I'm so glad to hear that and Brian is great! but a different vibe, in a good way?
@@ChefJamesMakinson You're very chill, which is good to wind down with 😎 I like that you don't project your voice.
Love the jumper!
Peanut is a legume. This is why I can eat them - because they aren't tree nuts.
I'm sorry to hear that
Here is my question to my fellow viewers. I come from Central American and US Southern background- we always eat a ton of rice - rice with everything. But never had a rice cooker growing up. 😊Is that just my family or do others find rice cookers are less common in Central American or Mexican households? Just curious since we never had one but made rice every night.
Edit we never ever used packet rice or anything like that - we just used a pot.
For us Asian, rice cooker is a necessity just like a toaster. Once d rice is cook, the cooker will keep d rice warm all day. We can use d cooker to stew chicken/beef soup too. A Malaysian here.
Great video, thanks chef Makinson.
Any time!
I dont know how I stumbled upon this channel but I am glad I did. Your carbonara video was my first I watched... good stuff. (Subscribed!)
Awesome! Thank you!
A point of logic, if you fry the paste to release the aromatics then putting it in a food processor to blend it, introducing a small amount of heat should not be a problem. I love Malaysian food and use a food processor for my rendang, still tastes amazing.
Okay, I wasn't **totally** embarrassed by Jamie this time.
When I've cooked this dish, I've always served it whole. It looks better. I always try and use local fish, so it's what I can get and I've used rainbow trout, which maybe not being authentic, it works well (IMO). Seabass works as well. (I'm not a chef, just an enthusiastic amateur!) TBH, I've not cooked it in a while, so this has inspired me to cook it again. But I won't be using tomato puree. 🤣
I've got some Sambal and an annoying neighbour, Uncle Roger gave me an idea.
Stumbled across you recently. Thorough enjoying your videos.
Glad you like them!
The pier is in Southend on Sea in Essex, he used to have a restaurant on the end of it, lot's of great fish and chips there you should go to instead, or some classic pie and mash
first lol😆
😂
Great video, again, Chef :)
You continue to make amazing content.
A small sidenote to Jamie's Jasmin rice, as rice are my passion, I usually don't wash/rinse them, because I like the extra flavour it brings during the other half of cooking. But, if you don't really like the extra stickyness it also brings, you can stir them 75% through cooking. That will cook/steam off most of the excess stickyness. But only ONCE during cooking, so the rice still cooks with the heat ;)
Also, I used a rice cooker until I was 27 years old. I still have it somewhere :) But I learned to cook rice "manually" from a Bhutan chef in Berlin, and it's amazing..
Thank you Mike! I don't have one ether
I've been subbed to you and Brian Tsao for a while now. I love both of your channels
Awesome! Thank you!
Informative and entertaining. I've subscribed. Great idea to react to Uncle Roger reviewing other chefs.
Thank you!