Pro Chef Reacts to UNCLE ROGER National DISGRACE!

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Uncle Roger (‪@mrnigelng‬) seeks out the help of the only Chinese chef in France, Chef Samuel Lee, to have Michelin stars. Peking Duck is not only a classic dish but the service and presentation is a key aspect.
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Опубликовано:

26 сен 2024

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Комментарии : 223

@ChefBrianTsao 10 месяцев назад

PRE-ORDER "GET FAT" TEE NOW! downrightmerch.com/collections/chef-brian-tsao

@jpdamato996 10 месяцев назад

we do want the Chinese restaurant story! Also very exciting to have Frenchie as the co-host you guys are great together

@39zack 10 месяцев назад

Yea, he said A and he said B, now he need to tell it all

@grabble7605 10 месяцев назад

Addendum: We want the story told with Frenchy there.

@bleachcrazerepunish 10 месяцев назад

hi brian. i love your videos with frenchie because he adds a lot of comedic value to the videos. however, i also appreciated your solo videos a lot because it seemed like you had more opportunities to give your insight on the video you're reacting to, by explaining your step by step thought process as you watch the videos. i hope you can strike a balance between the comedic value and food knowledge in your videos with frenchie going forward :)

@xanderscookingschool1497 10 месяцев назад

How the hell do you own a restaurant by accident?

@benjaminbouyant2675 10 месяцев назад

old chinese cultural trick.

@lizafrench8455 10 месяцев назад

@@benjaminbouyant2675 A closely regarded ancient secret

@KimMitchellLopez 10 месяцев назад

Yeah I am curious too

@lambai4114 10 месяцев назад

anything can happen

@jacobmudd6372 10 месяцев назад

Owned the restaurant on purpose. It was chinese on accident.

@JayKughan 10 месяцев назад

1. That oven's what we (Malaysians) call an Appolo oven. It's what you use to make cha siew. 2. No, most Malaysian Chinese speak Mandarin. Speaking Cantonese, Hokkien, Hakka, etc. is dependent on your family & which state/area you grew up in. 🍻

@catherinejones5807 10 месяцев назад

Loved your content on this reaction video. You really compliment Nigel Ng’s video, filling in the gaps in the explanations. This was one of the main reasons I started following your channel in the first place. Great job!😘 It would have been fun to have Chef Paul on board for the dinning room segment.😂 You really, really need to tell the story behind your Chinese restaurant ownership experience. Your nosey fans want to know!😉 BTW Absolutely loved your rack of guitars in your opening shot. Beautiful!🎸

@ChefBrianTsao 10 месяцев назад

🙏

@Seraph318 10 месяцев назад

Stoked to hear that Frenchie is going to be a permanent addition to the show! You guys play off of each other really well.

@Sseltraeh89 10 месяцев назад

I absolutely want to hear that story. As of now, i'm imagining you found chinese Willy Wonka's golden ticket and was the only kid who haven't managed to drown in giant lake of Wonton soup.

@Wired4Life2 10 месяцев назад

Don’t you mean Wirry Wonka?

@MC-vp4eg 10 месяцев назад

@@Wired4Life2🤣🤣🤣

@grimshot14tgaming48 10 месяцев назад

For the hundredth time @Chef Brian Tsao YES I WANT TO KNOW HOW U ACCIDENTALLY OWNED A CHINESE RESTAURANT IM DYING TO KNOW SINCE LAST YEAR

@ChefBrianTsao 10 месяцев назад

Coming up on a future podcast episode!

@knocknockify 10 месяцев назад

I never realized how many details and how much care goes into properly making Peking duck, amazing process!!

@novotd443 10 месяцев назад

Brother, you tease us with the Chinese restaurant story for like a year. Just do it my dude, we are all curious as heck!

@ChefBrianTsao 10 месяцев назад

Coming up on a future podcast episode!

@CookingwithStephennJacklyn 10 месяцев назад

Thanks Brian for all the detailed information I've learned a lot about making Peking Duck. Great content as always bro. Cheers!

@ChefBrianTsao 10 месяцев назад

🙏

@2AChef-n-BBQ 10 месяцев назад

@@ChefBrianTsao Stephen and Jacklyn are great cooking folks from Trinidad if you're ever curious about their foods👍🏼

@johnarnold412 10 месяцев назад

When I heard the skin layer that dries I immediately thought about a scab lol... That guitar breakdown is sick at the end 🤘

@kingofsapi 10 месяцев назад

Those cylindrical ovens are the standard for the humble every day chinese style chicken rice around here in Malaysia. And yes, cantonese in West Malaysia is very much a thing!

@YoKnow 10 месяцев назад

16:20 I work on a duck farm and got to work with an oven like that. It can be used to render duck fat from the skin and make duck rinds out of the skin. I got to render duck fat and disassemble and reassemble one that was about twice the size of the oven in the video.

@skapunker21 10 месяцев назад

frenchie is the official co-host? fuck yes. your dynamic, back-and forth, in-jokes, etc. is amazing. uncle roger is my favorite food-person, but the combo of you and Frenchie, that's a close second.

@MAIcrosoft 10 месяцев назад

"Chef Lee, not Uncle Roger" I was literally thinking that throughout the entire original video lol

@KarmasAB123 8 месяцев назад

"No, because I know, it's very good." CHAD.

@professorbutters 10 месяцев назад

This was great! I haven’t watched in a while, so I didn’t know that Frenchie was now a co-host, but I loved your perspective on this particular complicated dish.

@Jeffro5564 10 месяцев назад

I can’t wait for you, Frenchie and uncle Roger to be reacting together

@soldierstull 10 месяцев назад

love your insight to this video

@christopherkarr1872 10 месяцев назад

Recently got my first Grey Kunz spoon as my main workhorse kitchen spoon and it was life-changing. Now I don't have to remember to check for seasoning, I'm excited to. Excellent for plating, as well, as the 'well' of the spoon is deep, and the point is ever-so-slightly spout shaped. I never thought I'd fall in love with a spoon, but I love it as much as my SS Matfer mandoline.

@bingsterc7621 10 месяцев назад

The Chief’s oven is extremely well-designed and well-engineered. And, the main reason why his specialized oven is able to cook Beijing Duck evenly and perfectly, and has very minimal hot spots is the fact that the shape of the oven is like a 360 degrees cylindrical oval shape…kinda like a wine or whiskey barrel.

@brieanastraiton3665 10 месяцев назад

Loving starting my sundays with chef Brian! That podcast is lit btw!

@mfaizsyahmi 10 месяцев назад

Malaysian Chinese came in waves, from different Southern coastal parts and different backgrounds. There's some Hakka, some Teochew, some Cantonese. Some came as merchants, others came as plantation and tin mine labourers. The earliest ones came from a time when the Melakan Sultanate forged alliance with China and China sent an entourage to Melaka, which became one of the Peranakans. Now these cross-local Peranakan Chinese spoke the local Malay dialect, which can be mind-boggling to even Malays from other states.

@TomMaster 10 месяцев назад

Rip solo host episodes, cant wait to see more Frenchie!!!

@AquaMar1na2 9 месяцев назад

I love your videos with Frenchie, but I also love your solo videos.

@15oClock 10 месяцев назад

I think if you brought Frenchie on to react to the smack talk against French food, he'd ascend to a god of war.

@juntianwei9273 10 месяцев назад

We need to let Frenchie teach Uncle Roger how to cook French food

@ShaneCakaTheSnowApe 10 месяцев назад

I agree completely!! Frenchie PLEASE show Uncle Roger how to make french onion soup. White onions arent just for poor people!! Lol.

@juntianwei9273 8 месяцев назад

@@ShaneCakaTheSnowApe I mean Frenchie said french onion soup was poor people's food so...

@yannikamaya 10 месяцев назад

cant wait to see frenchie react to this video.

@avlinrbdig5715 10 месяцев назад

Yayy. Full-time Frenchie.. amazing!!!!

@ZGDX_Smiling_ 10 месяцев назад

Uncle Roger is the best Uncle.

@Sharon46T 10 месяцев назад

Yay! You and Frenchie together- wicked! 👏 Doing reactions I hope because you two are hilarious together doing those 😂 Keep up imparting your knowledge- we like to hear that too 👍

@39zack 10 месяцев назад

Here where I live in Norway, we have one place that serve the real Peking duck. You have to order it 2days before. You just cant drop in.

@PacificAsgard 10 месяцев назад

That restaurant story would make a good podcast segment

@DarthMeteos 10 месяцев назад

Frenchie videos are great, but your solo videos had a unique vibe to them, a lot more content and education in those vs the Frenchie videos. I hope you reconsider and make solo videos sometimes, I've learned a lot from them.

@MrDebranjandutta 10 месяцев назад

That space-X oven is basically a steel, coal-less Indian tandoori oven, a design thousands of years old

@AwkwardFaceHugger 10 месяцев назад

I've seen Chef Samuel once before in a fantastic fried rice episode by Alex (frenchguycooking). The fried rice looked amazing, but I guess that's not a surprise. Also yay for Frenchie! You two are a great duo!♥

@v2099 9 месяцев назад

2 points: 1- in malaysia those cylinder ovens is more common that you think, they're typically used to make roast chickens and bbq pork for the chicken rice stalls 2- instead of saying it can fit 5 people, just say it can fit 5 Frencie from now on

@rocastro2398 9 месяцев назад

I doubt you’ll read this. But the amount of RU-vid shorts I get showing off sandwiches in Brian’s restaurant really is amazing (as someone who’s follower the channel for over a year) and when I eventually go to NYC I WILL go to mission to show my love to an amazing chef with an amazing channel!!!

@ChefBrianTsao 9 месяцев назад

🙏

@kharneater778 10 месяцев назад

Speaking of pellicle. I use the 24 hour on a rack rack in the fridge when I make any meat. Salt it first to draw out a bit of moisture which then dries on the outside of the meat and gives a fantastic maillard and crust on the meat I cook.

@Chaos_152 10 месяцев назад

I knew about the French onion soup man, he missed it hahaha. Also, you little Brian, u make me panic and drop my ice cream on the floor due the blood spilling effect at 21:40 . Was fun watching a few uncle roger reactions and made my day

@speed6-god 10 месяцев назад

I discovered your channel a few months back and its been great. You have helped me with dealing with depression. I went by your shop a month ago but was scared to enter since im an extremely picky eater and will most likely not fine a menu item that I will be able to get. I remember you said in an episode that you guys dont change your sandwishes so I just didnt bother.

@_bats_ 10 месяцев назад

Wow, end of an era of solo Chef Brian Tsao vids! It will be great to have Frenchie on full time though. You guys are great together.

@maikuj 10 месяцев назад

14:54 it's like they're plucking whiteheads and blackheads

@avokhangdo6423 10 месяцев назад

Great video again man! Brother you inspire me to get in shape too. You looks amazing!

@mapiasal 10 месяцев назад

In 1991 I visited Hong Kong. We went out to one of the boat restaurants and ordered Peking Duck. All they brought out was the skin of the duck, not one piece of meat. Does anyone know if this was a common occurrence back then or today? I can understand why, I mean the skin is the best part. After we asked however they did bring us out the meat.

@LibeliumDragonfly 8 месяцев назад

I think Cantonese chefs do that. But since the dish is called Peking duck, shouldn't the ones from Peking, aka Beijing, be the gold standard? If you find a single roast duck restaurant in Beijing than only serves the skin and not the meat, you can literally smash the entire table, and not pay. That's basically a street rule, and common law in Beijing now.

@muswaldSunny 10 месяцев назад

Brian and Frenchy are friendship goals. Love you, Frenchy! Love you, Brian!

@arichiquabtd8092 10 месяцев назад

21:38 don't scare us like that 🤣 10/10

@alihijazi4451 10 месяцев назад

YES!!! Love frenchie as the official co-host

@bboy458 10 месяцев назад

Hey, a solo Brian episode... such nostalgia

@yetti399 10 месяцев назад

🎶 Spine down , Breast up that's the way I cook my duck 🎶😂😂

@davidpan572 10 месяцев назад

As an aside, there is a Taiwanese beef noodle soup restaurant really close to Frenchie's restaurant. If he hasn't been there, you should take him there when you have time :) I'd love to hear your Chinese restaurant story!

@user-ll3lc4ek3t 10 месяцев назад

two are called peking duck ... uncle rogers cutting skill during plating looks like he is cutting duck meat at a chicken / duck rice stall, the chefs cutting is restaurant level

@Ricksteady8 10 месяцев назад

Another bad thing people do with olive oil is store it right above the stove, people pay big bucks for premium oil just to store it wrong and ruin it.

@tristanyokom1542 10 месяцев назад

Maltose is a disaccharide made up of 2 glucose bonded together

@bradthurston7840 10 месяцев назад

Chef, was that an Old Hickory knife you were holding?

@2AChef-n-BBQ 10 месяцев назад

Awwwwww c'mon Brian, I have 112 knives including a Kramer and a Blade custom, you will end up with a collection once you get to my age.....Im about 12 yrs older than Frenchie......lmfao. glad you and Paul are doing the sidekicks thing, you guys are very entertaining🙏🏼👍🏼🍻🇺🇸

@ChefBrianTsao 10 месяцев назад

Thanks for tuning in!

@idontknowwhatyoumeandude.1082 10 месяцев назад

Subscribed because Frenchy is now a menu item.

@j_delay4691 10 месяцев назад

DEFINITELY want to hear about the Chinese restaurant story

@j_delay4691 10 месяцев назад

Or is it not really a 'restaurant' based on your discussion with Frenchie on the podcast, hmmm??? 🤣

@PoppySeed47 9 месяцев назад

Your sandwiches look absolutely amazing!!!!!! Unfortunately I live in Scotland 😭. If I ever get back to New York🗽🚕 I will definitely be dropping in for 🥪.

@munnmaung3693 10 месяцев назад

15 years for Peking Duck? way to go Chef

@jasonlord6586 10 месяцев назад

@ChefBrianTsao, your missing the hat trick! You've gotten the Guga connection, you've brought French's on board, your still fishing for Uncle Roger.....so...you own a sandwich shop....make a new sandwich. Something spicy and sassy and call it the Auntie Ester! Get 2 for one!

@jasonlord6586 10 месяцев назад

Frenchie. Stupid autocorrect.

@terrivel11 10 месяцев назад

Full-time Frenchie, baby!

@joshualau4070 10 месяцев назад

Poor Frenchie. He will have to endure more Jack and Jamie Olive Oil videos.

@A.Clifton 10 месяцев назад

11:05, man made himself hungry by accident lmao

@FFXJJJ 10 месяцев назад

Love the guitars!!!!

@dillionedmonds5736 10 месяцев назад

Definitely nice to see frenchie fully embrace the show. Lol

@rkb.garage 10 месяцев назад

I am a foodie and a pro-am level food critic and even me, when I go to restaurants, I pay attention to the cutlery how heavy the plates are, the weight of the spoon, the shape, for people who won't understand why the weight of the plate I mentioned it's because in some restaurants they serve on a table without a table cloth and yeah if the plates are light weight they move if you're trying to cut something or the other. Fun fact - The shape of the glass is also very important, well if you're tasting wine is absolutely necessary but I speak in a simple sense as in, if I order plain tap water what kind of glass is it served in, fucking love tall straight drink glasses.

@frankf684 10 месяцев назад

Your a yelper aren’t ya?

@LibeliumDragonfly 8 месяцев назад

@@frankf684 I think the word you are looking for is pretentious snob, oh wait.......

@eypandabear7483 9 месяцев назад

Hm… not sure about the duck fat & beef combo. I’d expect those flavours to clash, but then again I’ve never tried it. Goose fat is a personal favourite of mine, especially for frying potatoes.

@kweassa6204 10 месяцев назад

Taiwanese niuroumain??!! Classic. Excellent comfort food.

@TheWhiskeyDrinker 10 месяцев назад

The t-shirt looks dope.

@tfomoridresden 10 месяцев назад

They didn’t blow it up. You can tell by the duck not being closed up at the bottom. Peking duck can be done at home on a hangable smoker. Eaten at several famous Peking duck restaurants in China and was able to recreate it. Wife is from Beijing and. Very much approved of it. Even learned to slice it properly. Anyone can do it, just takes some research, time, and patients. Not sure where this is at but we tried the restaurant in Chicago and was not impressed.

@lookinglassgrrl3811 10 месяцев назад

When are we going to get Chef Brian vs Uncle Roger egg fried rice? Judged by Frenchie and Guga, of course 😉

@QuikVidGuy 10 месяцев назад

Nigel tasting the skin was BOLD for serving in a high-end restaurant IN FRONT OF CUSTOMERS But they were probably told "this guy's a comedian" beforehand

@ImperatorSomnium 10 месяцев назад

glad to see anyone else call Beijing - Peking! That's how we call it in Bulgaria as well! Cheers 🍻

@Desdinova721 10 месяцев назад

The sugar helps the duck to get crispy and browned - also known as the Mallard reaction

@russian9213 10 месяцев назад

Why is the duck hiding and what is he peeking at?

@shirokanzaki15 10 месяцев назад

Uncle Roger is a bit too slow for doing Peking Duck and also, more like days to prep and cook hehehe that oven seems like a modernized tandoor

@amberyoung4425 10 месяцев назад

Now I want peking duck even tho I've never had it lol! As always, thank you for teaching me something new!

@missyfitch4004 10 месяцев назад

This is a really informative reaction. Im here for it.

@frankietruth3292 10 месяцев назад

can you and frenchie react to old marco pierre white cooking videos......that man was a maestro in the kitchen

@sanddio 10 месяцев назад

This is the chef who reviewed the fried rice of Uncle Alex.

@Nathan_Coley 10 месяцев назад

Frenchie official co-host? Let's freaking go!!

@martinwinther6013 10 месяцев назад

You dont need virgin olive oil to make deep fried chicken/french fries

@abyssminiaturestudios6103 10 месяцев назад

So King Cobra JFs, you should react to some of his Abominations with frenchie

@Sunited216 10 месяцев назад

@chefbriantsao was your/your dad’s restaurant located in the West Village? On 6th Ave? I think I used to work for your dad, at the garage and then his restaurant.

@ChefBrianTsao 10 месяцев назад

OMFG YES!!!!

@tenphes3 10 месяцев назад

I just want an addendum to this showing Frenchie the end of the video where Uncle Roger was slagging off French food. I dont need him for the whole thing, I just wanna see him get pissed at that, lol. Maybe in an episode of So You Wanna Get Fat.

@mooneshbabwah6697 10 месяцев назад

brian tsao videos be like - 10 seconds viewing, 5 minutes commentary

@jacquelineking5783 10 месяцев назад

Never had duck much less Peking duck but I can totally see how it is a national dish.

@RobertMoore-mm9ub 10 месяцев назад

17:19 I have a ? Would this be like a tandoori grill/oven

@asura3955 10 месяцев назад

brother brian, when are you going to expand your content? I wanna see you do some cooking like guga's

@timmelkoonce8609 10 месяцев назад

It may have been edited out for time purposes.

@drunkhas 10 месяцев назад

That's the same chef from the Alex - French Guy Cooking fried Rice episode, dude's too good of a sport for being at the helm of such a restaurant in France.

@The_skeleton_king 10 месяцев назад

Damn that sandwich looks good really gotta visit one day

@scotttan881 10 месяцев назад

I am Malaysian, klang guy, I speak hokkien , Cantonese, English, malay (bahasa melayu) ,and mandarin Yes, we exist .... We won't surprised, coz i know hardware shop bosses who speak tamil plus what i had

@louisleoncini1033 10 месяцев назад

Yes!!!!!!!!!!!!!!!!!!!!!!

@idiotburns 10 месяцев назад

This guy is a badass!

@plectrumura 10 месяцев назад

What kind of knife were they using for the carving? It looks like a nakiri, but that's a vegetable knife so far as I understand. I make knives, so I'm really curious about this straight edged carving knife.

@LibeliumDragonfly 8 месяцев назад

It's literally just called a Peking duck slicing knife, and it's usually used for this purpose alone.......