Pro Chef Reacts to Uncle Roger Found THE MOST IMPRESSIVE FRIED RICE
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- čas přidán 27. 01. 2024
- After seeing this Yangzhou rice made, Uncle Roger is considering sneaking back into China. They top the egg fried rice with more egg fried rice!
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#reaction #cooking #chefbriantsao #frenchy #sywgf #sywgfpodcast #eggfriedrice #yangzhou #uncleroger - Zábava
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Already subbed. Will have to check out the new one.
Oh and BTW thanks for taking care of the telescam. At first I had seen it and when I clicked on it. I was just about to report and block. The second I had looked a little closer to make sure I wasn't replying I was like "Oh shit.... this IS Brain responding." so yeah. Thnaks CZcams for showing me the scammer AND NOT Brain. Thanks for having me almost block the actual account.
funfact: that chef isn't even using a wok (rocket) stove, typically anything cooked in a wok should be cooked with a wok stove to get it screaming hot in a hurry, which is where the wok hay comes from, but in this case he just used a standard burner stove with a big burner on high. this is also probably why he took an astonishing 20 minutes just to cook egg fried rice (or as he calls it yangzhou fried rice), it should have been done in 10 minutes with a wok stove.
considering who he works for it wouldn't surprise me in the slightest if he couldn't afford to buy a proper
wok stove because of all the graft going on in the ccp. (for reference, look up: "water in china's rocket force")
Please please PLEASE show Frenchie the Beef Bourguignon Burger from Alex!!!
For how they made fried rice back then was done by spinning the rice in a cloth.
when frenchie said "i think we could do that" and brian agreed, i legit thought for a sec they meant that they could get a passport from the black market 😂😅
Same.
They are chef, it's easier to copy techniques. Also, pretty sure they can go there any time they want.
Same!
Yurp
The video editing/cutting is very intentional kudos to the editor Lol
Yangzhou is an actual city in China, Jiangsu Province. Sometimes certain dishes in China have their stories, and the commonly accepted story for Yangzhou Fried Rice is it was loved by a Chinese Emperor around 600 AD when he was visiting the area. Now it’s generally a fried rice style.
10:30 Sea cucumbers are echinoderms (same phylum as sea stars, basket stars, brittle stars, sea urchins, sand dollars, sea lilies, and feather stars) and sea slugs are gastropods/mollusks (same phylum as octopus, squids, snails, etc.)
In the real kitchen, the chinese wok heat is very high, so the soup will be instantly reduce to dry flavour coating the rice. So wont make the fried rice soggy but in home kitchen it is harder to make as the heat is not so high.
Yea, restaurant settings are where you can pull some really nuts cooking techniques that involve hellfire lol
I think the wetness problem is because Chef used the same recipe as he would on his actual wok burner. Here, he's using a portable stove, which I can only assume is way less powerful than the one in the kitchen. He should have reduced the amount of liquid he used accordingly, or put in less at a time, as it wouldn't evaporate as quickly as with the regular wok setup.
I don't really think it looked wet at all, though.
@@angelmendez-rivera351 It's definitely wet. If you pause and look carefully, you can see some stickiness/wetness between the rice grains around 19:25 You can also see there is liquid still in the wok when he's plating the rice. There should not be liquid in the wok.
@@AsianDoug Nope. I just looked at it right now, and I even have gone frame by frame around the timestamp you mentioned. There is no liquid there, the wok just has some of the fried egg sticking there. I should also mention that I watched Chef James Markinson's version of the reaction, and the original video itself, to see if there is any wetness visible in those videos instead, but this is not the case either.
@@angelmendez-rivera351I saw some slight wetness
The finished product was wet, but that's the wetness similar to fresh rice so it's okay.
But I do agree for that style of rice dry is better.
Might have lots of broth, but if you listen to the water evaporating, it won't be as wet as we think. My late dad usually does that and it doesn't taste wet but it gives some kind of coating to the rice. Some egg fried rice is too dry
Man, love Wang Gang, unfortunately he got into some hot water with the CCP about making fried rice and he had to issue an apology and vowed to never make fried rice again as a chef. On another note, I'm awaiting the moment you, Frenchie and Uncle Roger make a collab. Keep up the great work!
Is this a joke? Did that actually happen? Lmao
Yeah, because apparently he made a fried rice video like around a week after the anniversary of Xi's nephew's (or other family member) death, which was rumored to be caused by him making fried rice instead of taking cover during an attack in I think the Korean War?
@@alberttang6984 I think he made egg fried rice on or near the anniversary of the death of Ol' Despot Mao's eldest son, Mao Anying, who supposedly got bombed by the Americans after they spotted him and his comrades making egg fried rice, somehow, during the Korean War. Nowadays, there are "egg fried rice protests" held every year and, like with everything anti-government, the CCP more or less block them off the internet and punish those involved.
bwahahaha China is a fucking joke.
@@LtSMASH324 No, he got cancelled by some trolls in CCP.
17:08 No, the man said "It doesn't look oily at all."😂
4:06, 8:55 That's the emble of China, not of the Party. The first line says 中国烹饪大师 (Master Chef of China, sth like that), under that is his name.
It's a title for the profession. You get it after working as a chef for certain years and passing an exam. I don't think it necessarily means that he works for the government.
13:00, in the video that Uncle Roger review uncle Lau’s fried rice, he use fresh cooked rice to made the fried rice. He made some water level adjustment when steaming the rice.
Brian, you should show Frenchie a Vincenzo’s Place video
Just recently watched Uncle Roger fresh vijeo and now you released yours. What a good end of sunday. Thanks love you both!
Sea slug is actually a mollusk, sea cucumber is closer related to both starfish and sea urchin.
Just watched Uncle Roger’s reaction video reviewing Chef Motokichi making omurice. Would love to see Chef Paul’s reaction to omurice. Even though it’s a Japanese dish, it appears to be a French version of egg fried rice. If you both go to Japan, I hope you can collaborate with Chef Motokichi regarding omurice.
I also want to see your reaction to Chef Wang Gang’s other egg fried rice video.
Second this.
Was just about to come and mention this. Plus I want to see Paul's responses to the French digs throughout 😂
He adds the stock so slowly that the heat of rice and wok stopped the rice from becoming soggy yet imparted the flavour. You can tell by the individual rice grains as he tosses that it did not become soggy 👍
I remember seeing this OG video a while back, and I remember it caused some hot water even back then. But glad you and Paul got to react to this welcomed fried rice respite 😂
YES!!! I was waiting for this video to happen.
I have to very respectfully dissagree that the rice looked 'a bit wet' or just 'wet' as Frenchie would say.
To me, it just glistened with the twinkling sheen you only get from a 'soup of the soul' caressing and lovingly coating every precious, perfectly plump little morsel of rice like a penguins feathery bum protecting its fragile egg cargo from the insistent and belligerent cold.
That's my opinion and I stand by it!
I tried it before it is bit wet but not like Jamie Oliver fried rice and also lot of flavor to it delicious tho.
Nice try Xi Jinping.....
Love your podcast keep up the good work. Also love your band
10% club member here. I don't think I have seen this Uncle Roger video before so looking forward to watching it with you
I've seen it pretty cool to see someone blow Roger's mind
Howdy from the 10% club. I look forward to this channel and Sywgf. 😊
🙏
Please do that Uncle Wang Gang (spelling?) video! I would love to see Chef Paul's reaction to that egg technique. ❤
For years now, my boyfriend i will make our Sunday brunch and eat it over your latest videos. It used to be Sandwich Sunday and now it's these videos. It's been fantastic watching this channel's (and our own cooking) growth
This was a really interesting episode, never heard of this style of fried rice and it looks delicious. With that being said, I believe the way that Frenchy reacted to Alex's video was unjust. Alex is extremely passionate about food and he dedicated a few episodes to one dish, its history, the does and do nots, where to go to get the best version, etc. I think Frenchy should watch another video of Alex looking at fried rice, when he practices on how to use a wok. That or when he talks about cabonara. I feel wholeheartedly that Alex is the epitome of the original meaning of amateur, for the love and passion. I can go on, but in short Alex reminds me of Alton Brown and his show Good Eats
Great video as always guys! Just letting you know uncle roger just reviewed an Omurice worth checking out. One technique at the end I'm pretty sure will impress you guys greatly! Can't wait to see y'alls next video!
It's nice to see the broth technique finally getting the spotlight. Always struck me as odd when people call me weird for using broth to flavor fried rice... like water evaporates too, especially fast at small volumes.
Question IS, why then not doing instead risotto or paella or any of the thousands of dishes that slowly cooks rice in broth ?
@@lexywackessdifferent texture
@@susiebaka3388 not if you wet it with broth anyway. Or pilaf rice, there it's less moisty than risotto, and surely somewhat the same as Fried rice with broth. But well, that recipe on the video IS a Real one, if you do that, do it the way you should. If you do regular egg Fried rice, do it regularly, or just fucking do something else. There's enough recipes.
There's only one "different" technique on this planet
Aka chilli jam
@@lexywackessBecause they want fried rice? What kind of a question is that lmao?
Won't this fried-rice Odyssey ever end? No, and here's hoping for many more episodes! Cheers!
Sea cucumbers are echinoderms. Also in that phylum, sea stars and sea urchins. Pretty cool animals.
19:25 not wet. The fried rice from high end restaurants in Asia usually have some more moisture with fluffier rice. The extra dry fried rice are usually from food stalls. There are wide variety somewhere in between
realistically the fried rice is still cooking on the plate. they still reduce their water on thr plate. so when its on the correct temperature it will be fried perfectly.
I’m waiting for this video for so long 😂😂
@ChefBrianTsao2015 wow?
Also it's great to see this technique used by a pro chef I've been doing this with packet Ramen for years it basically turns the broth into a glaze on the rice or in my case noodles enhancing the flavor and making it easier to eat.
Great video from you guys as always 👍. Definitely looking forward to you showing Frenchie that Wang Gang video. I know he'll love it. Also, if the fates decide that you and/or Frenchie get a chance to be on Gordon Ramsay's Idiot Sandwich show, I'm there cause I know you'll both kill it 😁! May you guys have a great day ✌️!
damn frenchie's beard looking suuuuuper slick.
I saw the hate in your eyes and the angry twitch in your bottom lip when he got Uncle title! 🤣
13:02 You can do fried rice fresh (no old Rice) in a pot I would like to see this technique explored more. I personally prefer it because my family got it from a restaurant long ago
I find this technique super interesting and inviting, yet intimidating at the same time 😅
There were ways to keep things cool, and ice storage was a thing... i don't remember how long ago but at least as far back as the 18th century, Ice cream or flavored ice has been around for at least 200 years. People used to store things in jars and bury them or keep them in underground cellars, it's what they do in Morocco in some places. There are powerless refrigerators that utilize wet sand or mud and clay jars and they can keep things cool. Some cases they would store certain foods in amphorae and drop them into bodies of water or pools, I saw people do this in Japan with fruits and vegetables, they would put them in a bag or just tie them up and secure it to a tree or a heavy rock and let it float in running water. Probably what they did was use rice they had cooked earlier in the day and would store it in a container and leave it in their pantry out of the sun.
These reactions are actually very interesting. French chef and various Asian cuisine. I am looking forward to "French fried rice".
Never thought about this idea but I love it.
@@HeyyItsDaleVODS Not my idea, theirs.
Sea cucumbers may look like sea slugs, but they are actually echinoderms, like starfish and sea urchins. (Phylum Echinodermata, Class Holothuroidea)
扬州 yang zhou is a really good city to visit the place feels calm and quiet I love it so much that I ended up going to school there, and yes 扬州炒饭(yangzhou chaofan/friedricr) the authentic one with those ingredient will get that pricey
Oh Brian you need to show Frenchie the Wang Gang stringy egg fried rice for sure.
I can't wait for the Frenchy fried rice. Gonna make it myself soon if you don't Frenchy!!
If you two don't want that friedrice, I'll take both of your orders as a favor.
Was that a Godspeed You Black Emperor shirt I saw in the podcast read?
It's not Edamame it looks like green peas without the skin. Some are split which is why it should be skinned green peas.
You and Frenchie should react to Alex's most recent video, in which he makes a beef bourginon burger.
Sea cucumber is a shellfish despite not having a shell
I don't know if it's correct or not, but the apostrophes on the Patreon image at the end look off to me. Shouldn't it just be "Investing Partners" for example?
So you know and correct me if wrong but uncle won gong youtubes favorite Chinese Chef has been censured by the ccp for sharing his recipes on youtube and this is the ccp approved chef sharing ccp approved recipes go figure, lets see if this stirs a pot
Having dinner and stumbled on Beat Bobby S1E4 2013. At the moment I have no clue. Except, getting freaking taco done!!!! 😂
Sea cucumbers are echinoderms, meaning they are related to starfish and sea urchins
Also, maybe to make it up to Guga, invite him up to NYC to try out George Motz’s new joint Hamburger America.
Uncle Roger was wrong in saying that we'll be looking at egg fried rice. Yang Zhou / Yang chow fried rice isn't egg fried rice, it's completely diffferent.
Every time I see your video from S1 of beat Bobby I always have one question/ How does he look younger now!
@ChefBrianTsao2015 Sure send your location I got some lead encased in brass I want to show you.
Brian- I am coveting your cookies.... from whence do they hail?!!!
Ohh? Podcast? Consider it considered.
Here in Boston you'd typically find decent or better Chinese, Japanese, South Korean, Thai, And Vietnamese Restaurants. Even a Taiwanese one in Chinatown
Y'all need to watch iron chef japan
The soup becomes a glaze.
You guys should react to the collabs Uncle Roger did with Benny Blanco!
You two have great chemistry. Can you two do a reaction to the movie 100 yard journey. It is a great movie, especially for Chefs and foodies.
Hey Brian. I have a bit of a weird question. When a customer orders a steak or a burger and the waiter asks "how would you like it cooked?", what would happen if the customer replied "not at all."? Would you have to serve it raw? It might be a dumb question but I'm genuinely curious.
I'd slap it raw on the table, sprinkle some chopped onions over it, call it steak tartare and charge the customer twice as much as a cooked one lol
Edit: Typo
It depends on many factors, such as the grade of the meat, and how it was stored.
If beef tartare is on the menu, then it is likely they could serve it to you raw.
(of course they would also be obligated to tell you about the risk of eating raw meat)
If a server came to me w that request, if I wasn’t busy I’d prob visit the table just to be extra sure.
Chopped unions? I agree. Gotta keep the union down.@@wowcarnage
Yes, it's a rough job but someone's gotta do it. I tear up every time i'm chopping Unions and think of those poor workers...
Lol thanks for pointing out the typo without pointing out the typo😂@@Superintendent_ChaImers
Where do you get freshwater shrimp roe? It is too difficult to drain each shrimp to get the desired amount. 😃😃
Imagine if some of these video filmings in LA include Uncle Roger...
In Quebec "Ding et dong" is a humor duo.
13:10 just use less water to make rice and make sure you break it up before frying
I'm glad to see you have beer mugs! Now we don't have to watch Frenchie drink a Delierium out of the bottle while ironically mocking people about how they prepare their food and drink!!
❤
My question is: when will the orders for the sywgf coffee mug orders go out?
These two want Uncle Roger’s fans to join them 😂
The guy is just wearing a lapel with the Chinese flag similar to the French chef on the right who's wearing a French flag lapel.
Frenchie is cuter with the longer beard I love it
I've seen the Uncle Roger vid. before but it seems to me that you can essentially just reduce the soup to a sauce consistency and skip like half the time spent showboating doing wok flipping and end up with a drier end product. I suppose if you have rice that has been left out for a while and dehydrated a bit too much this lets you rehydrate it?
I pushed the like button once for Brian, then once for Frenchie.
So… you liked then undid your like?
@@Blueberryyymuffin I liked it twice
Hi guys from Australia!
Loving both channels, AND I'm subscribed on both (like every good foodie should be 😁). Guys, it would be awesome to see Frenchie's reaction (total brain fart) to Kay's beautiful authentic and VERY French "Creme Brulee".
Much love from the 10% soon to be 18% and beyond 👍👍👍
I want a mug.
I’m a patron, sous chef level too. Where’s my shoutout?
Y'all should really react to Uncle Roger's latest video. It'll be great for Frenchie, in particular.
you need to start name beer glasses a KRIGEL its more fun and right way
whens the cooking with jack collaboration occurring
19:47 Brian, I'd advise you to hold off on uploading a reaction to Wang Gang's video… he ended up getting in trouble for it.
If I’m not mistaken, PointCrow lives in LA. Planning to take him hostage to teach him how to properly cook steak?
Punish him for the wagyu video.
@@laharlkent Wonder if Guga joins them.
Hey Frenchie, more accurately, Yangzhou is a city in China. It's not a name a type of fried rice. Felt like Brian's explanation was misleading.
Hi Brian, I know you're reading this & not Frenchie. Please convey the message above to him. Thanks heaps, roxta! 🤘 🍻
In conclusion to this recipe, my suggestion is make the soup/stock/broth ahead, strain it, then cook the rice in it. Let that sit overnight, then make this fried rice the next day. That way you know the rice grains will be separated.
Wise man once said, "you gotta keep em' separated!" - Dexter Holland, the Offspring
That's definitely one way to do that without wrestling with fire as much lol
The logo (badge?) on the Chef's jacket is a PRC emblem. The writing beneath it says "China Culinary Chef" then the last line is his name. Nothing here that says he works for the government. It is quite common that people in China uses this method as a gimmick to let promote their skills. Oh yes, Yangzhou is a city in China.
>PRC emblem
>China chef
>'He doesn't work for the government.' ...
Brian over here worried Frenchie is gonna get him canceled but hes over here calling the chinese government communists lmao
White coated chefs transform into black street wear, Ok ad.
Makes it easy to skip ahead, thanks guys.
in ye olden days they put everything underground where its cooler and saved ice from winter if they fancy/ritch
It's not fried rice if it doesn't have peas in it....... 😜😁(JK We love you Chef Frenchie!!))
What the hell happened to Frenchie's beer? Whoever poured that needs to take a good long look at themselves.
Dude being extremely based with that jacket ngl
Frosted mugs are a big no no fir beer snobs. Pulls carbonation out of the brew. Gives too much head, flattens beer
I like how a whole country just said "You only cook our rice like this" lol.....
Does beer actually taste good with cookies?! I need to know this answer lol
Congratulations, he invented risotto.
even in my country Vietnam it is pretty hard to find authentic Yangzhou fried rice because most of the time, chefs will make the "cheap" version of it so many people can afford it, still taste very wonderful though. Vietnam has many Chinese immigrants, they even become an ethnic minority group here
Did Brian pour Frenchie's beer? That beer has so much head, I think he took returning the favor too literally.
Hey he looks happy tho... ¯\_(ツ)_/¯
The soup is the msg
You should go back to Alex soon, but both of you should go in raw for his new beouf bourginon burger.
Deadhead symbol is called a Stealie. Based off of the line from "He's Gone" (about deadbeat dads) - "he'll steal your face right off your head."
One of the drummer's dad stole all their money early in the bands career (1971). And now he's gone.
Fat leftover club here
Loved the video