Pro Chef's Reaction on... Can JAMIE OLIVER REDEEM HIMSELF? (ft. Uncle Roger)

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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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13 май 2024

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Комментарии : 1,5 тыс.

@ChefJamesMakinson Год назад

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!

@foodie8790 Год назад

Brighton Pier. overlooking the english channel

@jinzotv Год назад

@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.

@jenelaina5665 Год назад

Glad to see y'all connecting!

@madelaine6 Год назад

You two are on the top of my view list. So much fun to watch you reviews.

@jonnyskray3000 Год назад

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.

@GlamStrokz Год назад

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

@ChefJamesMakinson Год назад

🤣

@shaniquequa7 Год назад

Gets me everytime

@joebenson528 11 месяцев назад

Never know when your parents are watching. You have to play coy.

@deannablais5845 9 месяцев назад

🤣

@GrayWolf8472 5 месяцев назад

Yup🤣

@sky890715 Год назад

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.

@thaddansen2989 Год назад

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.

@sky890715 Год назад

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.

@thaddansen2989 Год назад

@@sky890715 Sadly the stuff we get in North America can (with the addition of chilies and shallots like in Jamie's recipe).

@calum5975 Год назад

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

@sky890715 Год назад

@@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~

@connorchil Год назад

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!

@0001captainawesome Год назад

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.

@Animtar- Год назад

@@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.

@Pepingco 10 месяцев назад

@@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.

@zerix8974 9 месяцев назад

@Pepingco clearly someone didn't read the comment

@connorchil 9 месяцев назад

@@zerix8974 couldn’t even make it half way😂

@lazarblazar265 Год назад

"Do you think Banana leaf grow on tree?" I know Uncle Roger corrected himself but that was so hilarious I'm dying 🤣🤣🤣

@peterbreis5407 6 месяцев назад

To spoil the joke, Uncle Roger is right, banana is not a tree, it's a giant herb.

@allsmaktigepjn8086 Год назад

he is cooking in gta

@PolluxaC Год назад

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.

@harvkcg Год назад

im a malaysian and can confirm this.

@Paddy007 Год назад

I live in Bali and I love th influences of so many cultures here when it comes to food.

@Jordi-cg6nt Год назад

I love my pet gouramis😭😭

@PolluxaC Год назад

@@Jordi-cg6nt Pls don't eat your pet gouramis 😅

@Jordi-cg6nt Год назад

@@PolluxaC 😂😂😂

@cbhlde Год назад

You don't even have to tell me anymore. I see Chef James, I click like. It's that easy. ;)

@ChefJamesMakinson Год назад

thank you! :)

@SeanCrosser Год назад

Malaysian here, red groupers and mackerels are the common fish choices. And yeah, that paste is a bit too fresh.

@ChefJamesMakinson Год назад

Thank you!

@erickellar5867 Год назад

Good to know. I assume using local products is fine tho so long as the flavor is not changed too much ?

@Orioncopes Год назад

@@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.

@erickellar5867 Год назад

@@Orioncopes Yes thats true.

@cpmc5400 Год назад

@@Orioncopes He's making a recipe for people in the UK, not much point using fish that people won't have access to.

@DaveDaveson Год назад

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.

@mavadelo Год назад

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

@MrFfswhatanightmare 8 месяцев назад

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

@mariezherrera1137 Год назад

🤣🤣🤣 love watching this...Uncle Roger is a contrast to you Chef James

@ChefJamesMakinson Год назад

thank you!

@krzyxb0rdr 11 месяцев назад

This 3 way inception of commentary is probably the best way to watch. Instructions, comedy, facts. Appreciation to all involved ❤

@Superintendent_ChaImers Год назад

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.

@elnico135 Год назад

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

@HenriqueErzinger Год назад

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.

@breaker6683 Год назад

@@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.

@alphafoxy21 Год назад

@Breaker - Chef Brian has 100% said that he Beat Bobby Flay by making tacos.

@breaker6683 Год назад

@@alphafoxy21 The point I was trying to make is that he doesn't call it out in every single video.

@Samizouza Год назад

Basically Brian cooking paella and James doing fried rice or nasi lemak since Brian's wife is Malaysian. 😁

@LenzTL Год назад

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.

@ChrisLaFey Год назад

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.

@ChefJamesMakinson Год назад

Interesting!

@JainZar1 Год назад

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.

@alucard303 Год назад

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"

@randomsandwichian Год назад

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).

@avienated Год назад

This was filmed on Southend Pier, UK. The show is "Jamie & Jimmy's Friday Night Feast" on Channel 4.

@ChefJamesMakinson Год назад

Thank you!

@timothy4664 Год назад

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

@GenJuhru Год назад

Like pineapple

@firebladenut Год назад

Yes! Lugumes just like a Pea. Hence Pea-Nut. Its a pea thats like a nut. Not a nut like a pea 😊

@supersloth1667 Год назад

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!)

@ChefJamesMakinson Год назад

Thanks so much!!

@harshil9270 Год назад

Just watched chef Brian’s video that premiered love to see food RU-vidrs coming together

@ChefJamesMakinson Год назад

😊

@rahulnath4357 Год назад

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🇮🇳🇮🇳

@ChefJamesMakinson Год назад

Thanks for the idea!

@armadilloburns4880 Год назад

The entire pod of the peanuts is usually called a groundnut which are legumes amd each pod usually holds 2-3 peanuts.

@filipefhn Год назад

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

@johnfrancis3203 Год назад

Whaaaaa?

@kevincrosby1760 Год назад

@@johnfrancis3203 Yep. Peanuts are actually beans. Tomatoes are botanically a fruit. Strange world which we live in.

@T1stG Год назад

@@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.

@eternalinsignia Год назад

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.

@HoshikoStarz Год назад

Omg YAY! Looking forward for your collab

@Ojisan642 Год назад

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.

@whatevernevermind8377 Год назад

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.

@arpioisme Год назад

Welcome to the cultured south east asian cooking world, brothers

@FFXJJJ Год назад

LOVE THiS COLLAB!!!!!! Was waiting on one!! Cheers chefs. Great content

@ChefJamesMakinson Год назад

Glad you enjoyed it!

@rogeldaguio2333 Год назад

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?

@tye8876 9 месяцев назад

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.

@jddrew1000 Год назад

Ayyye James and Brian collab!! This is so dope! Great to see people come together!

@awightman1221 Год назад

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.

@MattRoadhouse Год назад

when you eat them raw, they have a very icky legume flavor. Accidently bought them once and tried

@shakhan5589 Год назад

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 🙂

@Un0rdin4rYPr0gr4mmeR Год назад

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 🖖

@ChefJamesMakinson Год назад

Yes he is! Thank you!

@mikelee8937 Год назад

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.

@dugia3176 Год назад

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.

@ChefJamesMakinson Год назад

Thank you!

@hkillorean6254 Год назад

Chef Brian is one of my favorites alongside you! I'm so glad to see you guys collabing!

@ChefJamesMakinson Год назад

😊

@marioordonez5101 Год назад

Yes a Chef James and Chef Brian colab!!!!! The food gods have granted our wishes!!!

@TheTenCentStory Год назад

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.

@kevyak Год назад

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

@pokeme5293 Год назад

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.

@arpioisme Год назад

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

@pokeme5293 Год назад

@@arpioisme love this, I did use my rice cooker to make a really fluffy pancake once.

@randomsandwichian Год назад

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.

@TheMacPanther0 Год назад

In Singapore I most often see barramundi. So I would assume sea bass/branzino would be the best western substitute.

@cherozkiahyusof4902 Год назад

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

@SeanCrosser Год назад

At least got daun pisang, lime, and budu. 😂 And no chilli jam this time

@ComoncentsTV Год назад

This is an amazing collaboration! Thank you James!

@svenkenway2962 Год назад

In Indonesia we also like grilled fish in banana leaf called Pepes Ikan, it's the best thing after Lawar 😘

@orionh5535 Год назад

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

@junpeihatori5905 Год назад

@@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

@Aaackermann Год назад

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! ;-)

@sarahhutchinson5720 11 месяцев назад

This is why Cajun boiled peanuts are absolutely delicious. I love boiled peanuts

@VerhoevenSimon Год назад

Another nice, respectful review. Always nice to relax to.

@ChefJamesMakinson Год назад

thank you Simon!

@JayKughan Год назад

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..

@jazlynmcravin124 Год назад

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.

@ChefJamesMakinson Год назад

That would be cool!

@s-owl_ Год назад

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

@ivito514 Год назад

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!

@ChefJamesMakinson Год назад

thank you so much!

@kentuckyfriedsocks4384 Год назад

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

@milky4194 Год назад

THE COLLAB I BEEN WAITING FOR James Makinson x Brian Tsao🤩🔥🔥

@nerd26373 Год назад

Great video as always, Chef James. May God bless you each step of the way.

@ChefJamesMakinson Год назад

Thank you! You too!

@Saito57G Год назад

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

@u140550 Год назад

i'm so happy you both are reaction collab., it be nice to see you both collab IRL someday!!!!

@zoredhillon9761 Год назад

YES I've been waiting to see if you guys would collaborate he reacted to a video of you awhile ago

@dhruvatandav Год назад

If you are using large batches ,you can use a rock grinder used in Asia for preparation of large batches

@melikatalks7676 Год назад

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.

@MikeThomassen Год назад

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..

@ChefJamesMakinson Год назад

Thank you Mike! I don't have one ether

@5533Ada Год назад

a collab yay

@brianpage1886 10 месяцев назад

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.

@ChefJamesMakinson 10 месяцев назад

Thank you so much! :) yes fresh fish is best for just about everything.

@Starboy86 Год назад

I always watch both you and Brian because you both bring different perspectives.

@ChefJamesMakinson Год назад

I appreciate that!

@kweassa6204 Год назад

Ooooh! Now this sounds like a fun collab..!

@LinkCable679 Год назад

I watch you both so it's cool that you guys are gonna be collaborating.

@RahXenoeph Год назад

Peanuts are legumes! very good for replenishing nitrogen in the soil, also they are tasty.

@ChefJamesMakinson Год назад

Yes they are!

@lingred975 Год назад

roasted yes, boiled are horrible! :)

@mohithryuu Год назад

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

@jonbolton3376 Год назад

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.

@ChefJamesMakinson Год назад

Haha 😂 Brian is a very nice guy!

@jonbolton3376 Год назад

From my so far limited knowledge of you both, i think you are both nice guys.

@daniagadborg2026 Год назад

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. ^^

@3henry214 5 месяцев назад

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.

@myrdraal2001 Год назад

I'm neither a comedian nor a chef but these videos almost make me want to start reviewing cooking shows that do Hellenic foods.

@violin01 Год назад

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

@ChefJamesMakinson Год назад

you may be right. I tired to see where it is and I couldn't find it.

@Azell831 Год назад

That is Southend pier. You can see adventure island in the background

@DrFrige 10 месяцев назад

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!)

@ChefJamesMakinson 10 месяцев назад

Awesome! Thank you!

@DuxyMelbourne Год назад

New Subscriber & Member here. love this video. Keep up the good work.

@ChefJamesMakinson Год назад

Thank you so much!! :)

@fizarilamzariomar5876 Год назад

"sambal belacan" is good

@fizarilamzariomar5876 Год назад

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 :)

@WAF74 Год назад

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).

@ChefJamesMakinson Год назад

very good! :)

@anasazhari4498 Год назад

Cashews arenttt?? What

@adrianodonnell9903 11 месяцев назад

Informative and entertaining. I've subscribed. Great idea to react to Uncle Roger reviewing other chefs.

@ChefJamesMakinson 11 месяцев назад

Thank you!

@roderickcampbell2105 Год назад

Excellent video. You both were wonderful and your assistant Jamie helped to some degree.

@ChefJamesMakinson Год назад

Thank you!

@MrSanemon Год назад

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.

@ChefJamesMakinson Год назад

it really is!

@stephenbachmann1171 Год назад

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.

@MrSanemon Год назад

@@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.

@fuse4967 Год назад

If I remember correctly, peanuts are a legume. They grow underground and not on a tree so Ill say closer to bean.

@aaronlopez492 Год назад

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.

@Mowgi 6 месяцев назад

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 🥳

@ChefJamesMakinson 6 месяцев назад

I'm so glad to hear that and Brian is great! but a different vibe, in a good way?

@Mowgi 6 месяцев назад

@@ChefJamesMakinson You're very chill, which is good to wind down with 😎 I like that you don't project your voice.

@rebelcolorist Год назад

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 😏

@hoagy_ytfc Год назад

Southend

@rebelcolorist Год назад

@@hoagy_ytfc thank you!!

@dondon9221 Год назад

chopsticks are the best way to eat roast fish!

@mikeoxmaul837 Год назад

I watch Brian as well, can’t wait for the collab!

@dancing_odie Год назад

I've been subbed to you and Brian Tsao for a while now. I love both of your channels

@ChefJamesMakinson Год назад

Awesome! Thank you!

@Icksnuck Год назад

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!

@RobinBaich Год назад

Peanut is a legume. This is why I can eat them - because they aren't tree nuts.

@ChefJamesMakinson Год назад

I'm sorry to hear that

@fitz5487 Год назад

Hi James, love the channel and I’m a proud owner of your cooking course. The cooking on the end of the pier thing is part of the Friday night show in the UK, normally he hosts a load of guests and there’s a celebrity and they cook for them, and his mate who is a farmer is there and does a piece about farming usually. It’s lighthearted and quite a fun show, not seen it on TV for a while. The pier is Southend Pier, it’s near where I live - I talk with the same accent as Jamie - but it’s not a particularly nice seaside town but it’s the main one in this area (it’s only just about passable as being the sea, it’s more like the Thames estuary). Don’t think it’s really a restaurant I think they just film it there. There’s a nice restaurant in the Roslin Beach Hotel up the road in a little bit called Thorpe Bay. Tyson Fury was signing its praises recently.

@ChefJamesMakinson Год назад

I hope you are enjoying it! adn thank you! I was looking to see where it was filmed but i wasn't sure

@doodah8208 24 дня назад

Stumbled across you recently. Thorough enjoying your videos.

@ChefJamesMakinson 24 дня назад

Glad you like them!

@katcalico9142 Год назад

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.

@zie-i3120 Год назад

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.

@Unlocktube Год назад

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.

@mtburton909 Год назад

As a half British raised in Japan we prepare our fish rather differently, would love to try this recipe.

@AbsoluteAbsurd Год назад

two of my favourite youtuber chefs atm!!! you and brian are the best

@ChefJamesMakinson Год назад

Thank you! :)

@BintyMcFrazzles Год назад

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.

@tengerbad6324 Год назад

first lol😆

@ChefJamesMakinson Год назад

😂

@surthrivingalaska2511 Год назад

Love the food you review from around the world. I love trying to cook food from around the world and elevate the ingredients I get from alaska, game meat and fish especially, so thanks for the global inspiration James.

@ChefJamesMakinson Год назад

On day I will visit Alaska! I have always wanted too! :)