Go get Uncle Roger Youtooz figurine and plushie now: youtooz.com/collections/uncle... Limited sale, they'll be gone soon. British TV keep torturing Uncle Roger. Original weejio: • Clodagh's Authentic Th...
To be fair, she probably had some third party guide find a few vendors in an area they are familiar with who said they don’t care if they are on British tv for whatever fee and she likely spent 20 minutes doing the coconut grinding and the rest looking over the shoulder and being pretty lost since an interpreter had to go between her and the locals and locals are generally pretty short-worded when a third party is explaining because otherwise they’ll have to spend a ridiculous amount of time trying to get across really basic info she could just, yknow, get from a Thai chef who also happened to go to culinary school or who is fluent in English and golly I bet there might be one if only one in Europe lol. “Watch me act like a cook in this _____,” the series… can you blame the locals for not wanting to carry out complicated long talks with interpreters? Can’t learn a lot if you aren’t even going with someone who can build rapport for you who already has good rapport with you. She was seen as a cute white tourist who wants to see how they cook there because she likes cooking, too, golly gee exciting… I would bet money on that applying to most street vendors/hustling workers making ends meet (which is most of who they go to for this “authentic” experience are) from growing up around Thai families with as much time with them as my own, I got that “cute pale one” treatment til I proved my proficiency WITHOUT being babied by them/coddled/hands held along the way, just not how time-crunched people manage.
I actually felt insulted when she criticized normal Thai green curry for being too spicy and not flavorful and aromatic enough. Don't eat Thai green curry at all if you can't handle it
Idc if I can't handle it. If I'm going to eat Thai green curry it's going to be real Thai green curry and I will cry out of happiness and pain at the same time
@@PizzaDeNirofromCaseohsthat's the spirit. these "chefs" are always fundamentally changing what makes thai green curry thai green curry. i'm all for evolving dishes, but you can't just remove everything that changes the nature of these dishes
Hold on. It's not only the British that ruin Asian food. It's the Asians who cook the Asian food in Britain that F it up as well. Particularly Chinese food.
As a Thai , I love that she’s been inspired to cook Thai Green Curry. She’s got confidence to make a cooking show out of it. However, there are a lot of mistakes she’s made. I appreciate her passion on Thai cuisine. But I really hope she’s learned from her mistake and make it better next time. Love from Thailand. 🇹🇭
She went there and filmed everything. Problem is she didn't watch it back to figure out what was exactly done, how it was exactly done and perhaps why it's done. She immediately just basically did it from memory or some online while people's recipe for it instead of actually making it the proper way first. She can add less peppers if it's really too spicy, but she practically removed all spicy peppers.
The thing is SHE CAN LEARN FROM THAI CHEF WHO CAN SPEAK ENGLISH INSTEAD OF ASKING RANDOM THAI OFF THE STREET HOW TO COOK CURRY!!. They have enough money to fly to Thailand but not enough to do an interview with an actual trained Thai chef?!?
Yep, there are chefs who can pretty well recreate a dish from tasting it blindfolded, and she saw it, tasted it, was shown how to cook it from scratch, and makes this?! Fail.
@@eggiesammich tbf if I lived somewhere like Thailand and had to deal with Westerners coming and 'learning' from me and mangling the recipe the way so many of them do, I'd stop trying to teach them things properly too.
Never ever heard of using spinach to make Thai green curry paste 🤣 As a Thai who cook the green curry from time to time when being abroad, green cayenne peppers (or green chilli peppers) can be good substitutes for green bird eye chillis. For galangal, if you can't find it in the market near you, I recommend not to add it instead of using horse radishes as an alternative. For kaffir lime zest (or peel), you can use kiffir lime leaves as a substitute by finely chopping them and added into the curry paste. But if kaffir lime, both leaves and fruits, is difficult to find all together, lemon zest can be a suffcient substitute and some people like it better as well since it's not giving off bitter taste as much as the kaffir limes.
Green curry in my understanding แกงเขียวหวาน(pastel green curry) 1. Put coconut milk in low heat. - Originally we use concentrate coconut milk called in Thai "head coconut milk".In this process, we heat it until it "break". Breaking means oil and cream in coconut milk are separated so you can see coconut oil in your pan. Note: "just low heat" you don't want burned coconut milk. - For pasturized coconut milk you need more time to heat it. You can put your coconut milk in a tall container for an hour and use the top of it because the oil tend to float on the top. - In this step you can prep the chilli paste, it's not wrong because it need long time for coconut milk to break especially pasturized*.But try to stir coconut milk regulary to prevent burning. 2. Chilli paste: Lemongrass, big green chilli papper(This is not so spicy, giving you flavor, color and paste matter), green bird eyes chilly(f*king spicy with great flavor, use in limited amount), Thai garlic(it's actually might be SEA garlic, small garlic with stronger flavor), challot, galangal, kaffir lime peel, toasted cumin powder, toasted corander seeds powder, white pepper, shrimp paste. Slice everything in small pieces. You can mix Thai basil or chilli leave a little bit for greener color. I think any grren leave which doesn't give wrong flavor to the curry are all OK. Actually using motar or food prcessor are not different in flavor (someone had researched it with gas chormatographer) but in texture. - Using motar, you should start with things harder to grind. - Using food processor, put every thing in the processor and coconut milk with half amount of ingredients, then start the processor. - Or buy it. 3. Put your chilli paste in the breaked coconut milk. Put some palm or coconut sugar to reduce hurb's bitterness. Heat it untill the coconut oil turn green whic mean your paste is cooked. You can put some kaffir lime leave now. 4. Put the meet in, cook it. 5. Put the light coconut milk called "tail coconut milk" or pasturized coconut milk mixed with water 1:1. For sticky meets like beef, we cook it with tail coconut + salt for hour(s) before put it in the chilly paste. 6. Season by limited amount of fish sauce when the curry is boiling only so it won't be fishy. If not salty enough, use salt because you want to limit fish sauce flavor. 7. Put your vegetables in, we usually use eggplants. 8. When everything are cooked ,stop heating and finish with sliced big red or yellow chilli papper and Thai basil. Credit ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-q3QzhtcECaY.htmlsi=qfAG-JNO4LCwdx6q
Thank you! I've just watched the Thai video you linked, it has very good English subtitles and sister Pom it's the kind of chef I really admire in the kitchen! You can see how the full potential of the ingredients is being respected, and the final dish looks delicious. Now I'll have to try it here in Brazil!
For pasteurized cocomilk, you can add a bit of vinegar while boiling - to accelerate the oil layer separation - as boxed cocomilk has stabilizer added, which made oil and water mixed well, hence ready to be pour out, despite it being on the shelf for quite some time (prevent the solids to harden and stick on the bottom of the packaging) The vinegar acid, unlike citrus fruit's, will denature and neutralize in the boiling heat, so it won't effect the taste of your food.
Some dishes don't need extra salt. If she'd actually used the shrimp paste and fish sauce she was supposed to, those both would probably supply enough salt that she wouldn't really need to add any more. Of course she failed to do that too. So not adding salt was actually correct, but the bigger problem was that she left out several critical Thai ingredients instead.
@@foogod4237sorry to say this are u a fan of her but he doesn't using shrimp paste in this cooking u need msg, salt, and she not even using palm sugar even if ur using fish sauce u still need salt.. salt and fish sauce taste different, u can easily says that because your not Asian and it's Asian food we're talking about and she's using spinach that disgusting for Thai green curry
@@hendys922this dish don't need msg bro shrimp paste has enough umami flavour and if you did add it it gonna buffer the saltiness and you can get average salty green curry or super salty green curry and nothing in between If you want to edit the tangy flavor in green curry you can't use MSG
@@TillyOrifice The salt usually find in Thai curry paste because it's not only give flavor but it like scrubs that make pounding easier Many Thai food use plain salt we even have the word for food that have only salt and chilli as a flavour thing ( ผัดพริกเกลือ,คั่วพริกเกลือ) we even have dipping from salt and chilli
I think the worst part isn't that she's bastardizing another ethnic dish, but that people who seriously watch her show are then going to try and replicate the dish, screw up miserably, and then the moment they try a legitimate version of the dish either call it fake, or realize they were doing it wrong the entire time and feel worse for spreading the bs around.
This is one of the very few sensible and accurate comments on this posting. To all the other ignorant know-it-alls; this lady is from County Cork in Eire or the Republic of Ireland or Southern Ireland or whatever you wish you call it but it's certainly not Britain!!!??? And she trained at world-renowned Ballymore Cookery School created by Darina Allen in 1980s and now supported by her famous daughter-in-law Rachel Allen. But BobNinja is right, most Brits interested in food and cooking would rather learn to make authentic world foods not the garbage they serve up on This Morning which is the equivalent trash TV as you have in the US called Good morning America.
As a Thai, I was really shocked when she plated the curry without seasoning. That curry is gonna be bland and oily because of the excessive coconut milk! Normally, we mix coconut milk with water, perhaps a 3:1 ratio to reduce curry thickness.
What is most shocking is that she went to Thailand, she MUST have eaten the real dish there and she HAS to know her version tastes nothing like it. Is she intentionally making it super bad and bland for her audience, or is she just super incompetent and cannot taste the difference? At worst she should have said "if you like spicy food here is what you do, if you like bland food here is a bland version..."
First thing you learn in a Thai cooking class here in Thailand is probably pad Thai or green curry. How someone can mess that up that badly is actually impressive.
Isn't that the same lady who made Pho with a seared steak and cooked the noodles in the pho broth? I've eaten at one pho restaurant in my whole life and even I know not to do either of those, so, IDK. I guess she must have been sleep walking.
Lol You had me cracking up, especially when they put spinach in and you said they may as well throw in a grasshopper. It was so obvious they had no idea what they were talking about.
Pretty sure overpopulation isn’t what he was referring to. 😂 Bless you, though, for thinking of more pragmatic, innuendo-free meanings to the statement! ❤
I love that it’s the same woman. She never fails to fail. And having watched both again, I honestly can’t decide whether the curry or the pho is worse, the pho I think.
I really wonder if she knows the proper way & deliberately changes it to make it more accessible to the average viewers of the show who may have limited skills/ingredients/palate.
Another good episode. If I could give you a suggestion for an episode, I've seen you do one of the early episodes of Shokugeki no Soma. You should review one of last episodes where Yukihira did Odorless Fried Rice. It's season 5 episodes 10 and 11.
She has been in Thailand, trained with a Thai auntie and still has the audacity to make this on national television. They clearly haven't learned their lesson when she made pho.
@@Bassalicious It's wild someone wouldn't understand the very basics in 20 years. That means the food that she does cook well is purely through formula memorization. She's a dumb A student. It's good she's pretty and has a cute Scottish accent.
Well, I've actually seen thai chefs mention that you can add some green leaved vegetables to get the curry a bit greener. It gets most of the color from the green chilis, but if you don't want it to spicy, the curry will be very pale. So that's when they suggest to add something green. Spinach gives of a lot of color and is pretty neutral tasting.
As a dutch person i want to apologize for the culinary crimes the british, the germans and us have comitted. We got all the damn spices but instead of using them to make actual edible food for once we sold most of it for money and used the rest to haunt the cultures we got the spices from
Funny, I took a Thai cooking class from a very short British woman. She used to be the personal chef for the Thai prime minister, though, and also claimed that she must have been Thai in a previous life. I also believed her since I asked her about where to find ingredients, and she listed every Asian market she preferred in the city (including which ones have kaffir leaves during the season).
This is a good way to tell if someone actually makes asian cooking. If they know where the local asian market is. If their answer to where to get ingredients is from ordering online, you know they're making a ton of substitutions to account for time gaps between packages arriving.
lol! Awesome so far, you got me! I rewound checking if indeed leg was 'up' 'on chair', before taking leg 'down from chair', ok... lessee, what happens next
11:00 "So if you stir too much the flavor disappear. If that's the case, niece clodagh stir all you want because the flavor in there at all" " Uncle roger roasted her so hard 😂😂
@@DeathnoteBB No it's not. She's actually from Cork in Ireland and we Irish know how to pronounce Thailand especially as we often struggle with the th sound pronouncing it as t.
@@moorenicola6264 I assume that’s why she’s overpronouncing the th. She’s overcompensating for the accent but Thailand isn’t pronounced like Three. My point is it’s a genuine mistake due to her accent.
At this point, Uncle Roger cannot put his leg back on chair, declared war on the United Kingdom, has PTSD from Thai Green Curry, has nightmares about Jamie Olive Oil and British TV/BBC making egg fried rice. Someone needs to pay for his therapy because if therapy can't fix Uncle Rogers pain, nothing can.
@@plektosgamingHe also needs help from Auntie Esther, Uncle Guga and Uncle Joshua. Some much better Thai and Vietnamese cooking in America, since the BBC can’t do “bollocks”
*Sigh, I think that is why he has millions of nieces and nephews. Somehow, he has strength to endure these hardships because of all of us.😂 Otherwise, you are right about how traumatized Uncle Roger is.
A moment of appreciation for Uncle Roger for enduring these cringe ass "celebrity chefs" shitting on traditional foods with their "rendition" on the recipes so often, his mental fortitude is beyond our minds to comprehend
Lol! I am Indonesian. One time I was talking to a friend of mine who is Hungarian and asked me whether I cook my own Indonesian food at home. I said, "Off course I cook Indonesian food. I bet you whenever you ask every Indonesian abroad they will tell you we always cook our own food because of the SPICES that we never get right in Western food!" My friend then say, "Oh off course! I also put salt on my food! " I was like, what? 😐
I made my first ever Thai green curry and that was the most amazing food I've eaten in my life I served everyone in my house it and they said it was gorgeous
Watch Mark Weins and his mother-in-law make Thai green curry in Thailand. 100% authentic. Takes a real long time with all fresh ingredients. Mortar and pedestal process takes like 90 min alone. Daamn.
7:21 bro, you should see the shit us West Africans pull out to grind stuff. Smallest stuff is what you have. Largest stuff should be classified as a lethal weapon and is big as hell
Was having such a horrible day but thank you Uncle Roger for cheering me up and making my day a lot brighter. I love your videos and love you so much! 😊❤
Been going through it lately and I just wanted to take the time to say thank you uncle roger, you never fail to put a smile on my face and that means a lot to me right now :)
Thai Basil is also an acceptable green if you need to boost the green but don't want to add to the heat according to Hot Thai Kitchen. Really I get the Mae Ploy green curry paste than then doctor it up with fresh lemon grass, Keffer lime leaves and Thai basil added to the sauce while the thai frog eggplant and chicken thighs cook. This is a dish I only have in the summer because I grow my own eggplant and thai basil. The lemon grass, keffer lime leaves and galangal I keep fresh frozen in my freezer to use at any time.
Sorry too many comments but the green that the leaves have is called as chlorophyll something like that so of course every green plant gonna leave the green colour (also sorry for bad English)
I love how these ladies were saying authentic thai curry is basically not good because it's too spicy. I've never eaten thai food and not tasted the flavors because of spicy and i can take the spice!!
If they can't appreciate spicyness as a defining factor in flavor then they're crazy! It's like saying you can't taste the depth of caramel because it'a too sweet, like it isn't made of sugar the same way thai curry isn't made with chilies!
It's weird because of all the cuisines that I have tried, Thai food is probably the most tolerable when it comes to spiciness because of how balanced it is. The spiciness is really complemented by sweetness and acidity.
Yes...and...you can't put things in a pestle and mortar (which she says about three times). You can only put thing in the mortar. The pestle is the hand--held tool. It's a common mistake, but it's really annoying when chefs make that error.
I think that Thai lady teach her while cooking for a full family at restaurant, so maybe she thought the quantity of an entire village of cream and sauce is the same for just 3 people😹😹🌟🤍
