字幕列表 影片播放 列印英文字幕 This babyface Master Chef finalist Nick Digiovanni He found Uncle Roger phone number, haiyaa Who calling me? Uncle Roger! I haven't been sleeping very well I need this Uncle title Haiya, Nephew Nick How you get my number? He make ramen He make egg fried rice He make Thai green curry But still can't impress me Now everyday he calling Uncle Roger Asking me to review his pho This is most annoying Chef on YouTube This video is sponsored by Bokksu Bokksu is monthly subscription service that deliver premium Japanese snack from Japan to your door Every month they bring you on different food journey And this month theme is Sakura season Every year Japanese cherry blossom bloom all over Japan And many couples celebrate by watching the flower together But don't worry niece and nephew If you're single and lonely like me No need to watch cherry blossom Get this box, it the closest experience to that Uncle Roger always want to go to Japan Because I love Japanese food and snack This Bokksu snack actually from Japan, super authentic Opposite of Nigella Lawson's ramen See, this rice crackers snack look so good It delicious Who need girlfriend when you can have Sakura mochi Fuiyoh, this even better This best ad-read ever If you want to have your own Sakura celebration and support Uncle Roger channel Click Link in description And use code Uncle Roger for $15 off your first order If you haven't heard of pho, it's the most famous Vietnamese noodle soup in the world It's time to go grab some ingredients If we're gonna make a recipe that takes 8 hours We'd better go get good ingredients We're gonna head to an amazing Asian supermarket to grab a few things He taking us shopping again This cooking video, not supermarket sweep Don't need to show your shopping When Uncle Roger making video, I just make video I don't show you me going to shop buying orange Polo And Nephew Nick, very dirty He gonna do something weird with vegetable Manny, let's go See, see? Stop sexually harassing vegetable Don't treat grocery store like Tinder But he buying MSG, that good Good, right So let's begin I'll start by charring off the skins of several onions Good, charring onion good Now we'll do the exact same thing with our ginger Correct, charring ginger correct Our ginger is properly charred No no no I don't think you charred enough Roast onion and ginger for 10 minutes on the fire You want it blacker Less Barack Obama More Wesley Snipes Add about 8 to 10 pods of star anise Star anise correct Exactly like licorice A couple cinnamon sticks Cinnamon good Cardamom pod good Coriander seed Coriander seed, correct Fennel correct At least a few whole cloves Cloves, okay, okay All the spice good, not bad, Nephew Nick, not bad Dry toast these for about three to five minutes Toast them, good Keep in mind, you can adjust the levels of these seasonings No, don't toss them No need tossing Now it falling out Your kitchen floor now more flavorful than all Jamie Oliver restaurant Hey that's not very nice Emotional damage so feel free to get creative At this point, we'll take our cute little spice sachet, and add in Good All of our toasted seasonings Nick, it's a teabag Will you teabag me? To begin Nick, it's a teabag Will you teabag me? Haiya, what is the sexual tension between the two of them? Are you making pho or Chlamydia? I'll begin by squeezing a few lemons Lemon already? Toss in the lemon halves too next we'll fill our pot with cold water It's time to add in our meat For the bones and meat we want marrow rich beef bones, such as Correct Knuckles or leg bones We'll add in some beautiful ox tail Some gorgeous short rib A giant piece of flank steak A little piece of brisket To finish this off, we'll add a nice handful of salt Why when Nick putting Spice in Always this weird hand motion haiya Professional chef so busy in kitchen No time for elegant fingering Just throw When you're a great Chef, you don't measure things, we just throw Give it a nice stir And let it soak for one hour we'll discard our lemon halves and bring the pot to high heat Boiling the bones and meat for five minutes Wait, this just boiling to clean the meat You don't need to put lemon just yet Lemon come later Because now the meat gonna be a little bit sour from lemon Now we'll rinse our beef off in this cold water And as you can see we've gotten tons of that gunkiness and dirtiness right out Good, good, good Good meat and good cleaning also Now we'll rinse out our pot Now onto a sheet tray, we'll add some paper towels Then place down our beef and bones to dry Good, good, good Into our pot with fresh water, we will add back that parboiled meat Nice Blast this on the highest heat The broth gonna be nice and clean this time Good job Nick, good job! Possible for 3 to 4 minutes This is where we're gonna see lots of impurities come to the top Looking nice, fuiyoh Gently remove the gunk from the top Until the top of our pot looks nice and clear That we reduced to low and partially cover for 3 hours While we wait, we'll prepare Your cameraman sneezing Because he's allergic to your bullshit While we wait, we'll prepare our vegetables, to start Daikon Daikon not traditional, but okay So for this, I'll just do a nice rough chop For our onions, I'll peel away all of our charred bits Nice, correct, correct Keep it clean Last but not least with our ginger I'll simply take a spoon and peel off that charred outside layer Once this has been simmering for three hours I'll add in my charred but peeled onions See? That the same reaction when Uncle Roger catch my ex-wife cheating on me I just don't want to get splash on I don't want to overpower with ginger So I break this in half and add in some ginger Maybe just a little bit more Then a few nice hunks of my daikon Nice, he's using feeling And then we'll add just a bit of this beautiful rock sugar Good, correct Grate directly into my pot Sugar correct, but grate for what? The whole lump gonna dissolve in broth anyway haiya This not pasta, you're not grating cheese No need so fancy Again we can adjust all our seasonings to our liking later Now we'll simmer this for another 2 hours After quite a long period of time We can remove those We can remove those veggies, and it's time to teabag You can add some fish sauce if you'd like as well, and we'll cook Wait, wait, what he say? what he say? You can add some fish sauce if you'd like as well No no no, fish sauce not optional Nephew Nick, I hope you use fish sauce, not optional! Pho without fish sauce It like Gordon Ramsay without swearing Something missing And this good time to put MSG in there also You just buy MSG from store Why you don't use, why? Again for three more hours What? Now he like dollar store Elon Musk While we wait for our broth, it's time to soak our noodles Quite simply, we add our rice noodles to Good, correct noodle Let them sit for about 30 to 45 minutes Correct After eight hours, It's literally getting dark outside That not even dark The sun still up Our pho broth is complete And pho is all about the broth Ao I'm gonna have my cameraman Manny who has never tried pho in his life Come and taste Alright, let's try this, it's really hot Oh, so that Manny That's really good Why is his haircut like this? It like the hair on the side of his head run away And meeting on his chin I think his barber fucked up We'll remove our sachet as well as all of our meat and bone Our meat is soft and tender to the point that the bone should slide right out The bone should slide right out Ah, good, good Sliding my bone right out That also Uncle Roger favourite bedroom activity Sorry children And hello aunties Now it's time for our noodle for some reason, mine says Helen on it and Uncle Roger talking about someone named Auntie Helen Auntie Helen? That my ex-wife Is that her new business venture Of course she making colander now This bitch love torturing me Oh my God! She draining rice with colander Once my noodles have soaked I actually like to cook them in the broth itself No, no, you don't cook the noodle in the broth I actually like to cook them in the broth itself You cook the noddle in the water separately What you doing, Nick, why you do that? My thought is this: Why dilute your pho with a bunch of water if you worked so long and so hard to achieve such an amazing flavorful broth By cooking the noodles in the broth you'll soak up some of that flavor It makes for a more delicious and powerful pho experience No no no I know you just wash noodle with water But starch in noodle only come out when there are heat So when you cook noodle in broth The noddle starch gonna come out and enter the broth It gonna make the broth cloudy haiya You should know this, Nephew Nick Why so lazy Start fresh batch of water and boil your noodle in there We'll make a few nice slices of our beautiful flank It look good Soft and tender, almost like the juicy briskets I always make And then, It's time to assemble On one side, we will go in with their beautiful rice noodles And on the other side some lightly blanched bean sprouts Nice, look good Beautiful thinly sliced beef Correct, the thin slice beef, it raw, correct Because we use the broth to cook it later And add few slices of this juicy flank steak Nice Now to finish things off, I'll strain my broth into the bowl At this step, usually you don't need straining The broth should already be clean And when you strain broth Sometimes it lose heat And you need heat to cook the raw meat, small mistake I'll finish it off with a few nice leaves of Thai basil Basil, good Two wedges of lime, I like lime Lime good And in a bowl off to the side, I'll add some hoisin sauce as well Good A nice squirt of sriracha This is for dipping our meat in But don't add it to the broth You've worked too hard for this Fuiyoh, Nephew Nick know about this Give yourself a pat on the back because you just made the perfect Not bad, not bad It just look little bit starchy from the noodle But very good, so big improvement from his dirty ramen broth Nick broth used to be dirtier than Nephew Nigel's DM This actually really good Missing spring onion and coriander in the end And some small mistake here and there But he the first Chef I review who made the whole pho broth from scratch Ah, he got help from Thuy Auntie Thuy, she Uncle Roger good friend She lives in London also So give her a follow on Instagram She makes some of the best pho Uncle Roger try Nick doing very good research this time Uncle Roger actually very impress Congratulation Now you are Uncle Nick fuiyoh And now, can you stop annoying me? Haiya Uncle Roger need to change phone number now Don't fondle vegetable Go on date, touch some other melon Pho, pho, proper pronunciation is pho Vietnamese niece and nephew, Did Uncle Roger get it right? I practicing how to pronounce the word properl Let me know in comment Pho, it go up, it going up, the tone going up Pho Slow down Nick, slow down Why your cooking video move so fast? This not TikTok, no need to cut 5 time a second The Hammersmith Apollo is a great venue, legendary venue If Jamie want to pull a prank on me He could buy all 3,000 tickets and nobody shows up That will be such a dick move That'll be really funny And if Jamie filmed it, and it's just him in the audience as well That will be amazing I'll be like, hats off Jamie So Jamie Oliver If you want to do that to me, it will win my respect And Jamie just: Hey Nigel, it's just me, it's just me Jamie It's Jamie olive oil What the fuck is galangal? Nobody gives a shit about galangal That's a third world spice We don't really care about that I'm in awe of this voice It's like Jamie Oliver meets Donald Trump Oh really It's incredible I take away Turkey twizzlers, I'll take away immigrants too
B2 中高級 美國腔 swedrfgk,j.k(Uncle Roger Review MOST ANNOYING CHEF EVER (Nick Digiovanni)) 16 0 李佑安 發佈於 2022 年 04 月 06 日 更多分享 分享 收藏 回報 影片單字