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Love how all the cooking channels upload Sunday morning, reminds me of Saturday morning cartoons.😂

I love when a chef has barely any ingredients to work with, but still manages to create an amazing dish out of them. This show of skills and knowledge really impresses me. Great video as always, chef!

The home chef is really an actor. I see him in commercials all the time. 😂

You're the ideal complement for Uncle Roger: your quiet, friendly competence is a perfect foil for his antics. Of course, I love Uncle Roger! But you and he together combine for fun, informative videos!

Chef Esther, Chef Saul and Chef Frank, the Three Musketeers of Epicurious expert chefs.

Chef Esther is a beast in the kitchen. Im almost 30 years old and I've never done that to a humble instant ramen 😂. Might try it real soon 😊

I love your asides where you give an insight into your own experiences, the anecdote on sauces in this video is was great - as was the delivery "the French take sauces very seriously... and so do I" Keep up the good work!

NO! Please don't show me the PB&J ramen weejio! I don't think I could watch it a second time!!! Great video! I think it's about time to do some reaction weejios on your cooking recipes :)

I absolutely love your commentary on top of Uncle Roger's, adds a lot of depth to the entire chain of reaction video while we get to extract lots of interesting tips.

Not gonna lie, Chef Makinson does it for me.

Their joint reactions to the Onsen Tamago is the opposite of the bringing out of Chilli Jam.

Hearing James mention the kitchen as a work environment made me think how interesting it would be to hear about how a pro/commercial kitchen works in real life: roles, responsibilities, what a day looks like, how prep is different for a dish as compared to how it would be made at home, stuff like that.

Chef James is one of the best examples of adding content to a react video, I have learned so much. I would love to see a student-friendly video so that I can join in!

It was really fun watching the chef enjoying a lot in a single video. This is probably the first time I've seen this.

It's cute to see the reactions of chef James when uncle Roger makes r rated jokes😂. Nice video chef 😊

Eggs benedict is one of my favorite things to order when I'm on vacation and getting breakfast in a decent hotel or restaurant. It's something that I am fully capable of making at home, but I do not because I would eat myself into much larger clothes. (I really do love it that much. When I was in Florida for my sister's wedding, I was there for 5 days and I had eggs benedict every single morning.) Uncle Roger may not think highly of rotisserie chickens, but when I find a store that makes a good one and has them for $5 (or thereabouts), I tend to buy 2 at a time. I can make dinner with one, but the other gets taken apart and used for lots of other dishes. Bones go into a pot to make stock, and lo... $10 just gave me enough chicken and chicken stock for usually 6-8 meals. With groceries being so horrendously expensive right now... I can't easily get a pair of raw chickens for $10. so, it makes more sense to go with the rotisserie birds.

😂😂'... She can make 2 minutes ramen into 2 hour...' 😂😂😂😂

For speed you can also get a pressure pot, they cost about the same as good rice cookers and chicken stock is 10m heating, 15m under pressure and pressure release can be reduced to about 5 minutes. Especially for veggies and cooked bones it is awesome. EDIT: The right hand rule is that increase of 10 degrees Celsius doubles the speed of extraction. So simmer is twice as fast as slow cook at 85C, but half the speed of rolling boil. Japanese clay pots can go even higher again being 2-4 times faster. electric pressure cookers stop at 70kPa for safety. This corresponds to aroung 150C. This only works if you are doing an extraction - for example tea would be very bitter, because the temperature regulates what flavors you separate from the unwanted tastes. This also works for extracting toxins, for example out of raw beans can be cooked and retain texture.

18:45 So funny how Chef Esther became auntie Esther on this channel as well thanks to uncle Roger XD

Definitely gotta check out some of the cooking videos you mentioned. I agree that it's nice to see Uncle Roger review a regular video and see some cool stuff done. Seeing a chef maximize how they use ingredients is very admirable/cool. Thanks for the video!

Indomie Mi Goreng are popular in Australia, too. But we don't have them with broth. Always dump the water. That said, since I learned to cook, I don't eat them anymore 😅 I made sous vide / cast iron crusted tomahawk steak last night 🤤

Wow toasting the peppercorns made such a difference. Thanks 4 the tip. ❤

I think Daniel actually did a really good job all things considered when seeing the results for both of them! It was a fun video.

How are you not at a half million, Chef James? Hugs from California ... hope you can find a niche with cooking videos alongside your reaction videos! You have a lot to teach us.

Congrats on your website! Its super nice to see the exchange of epicurious without any disaster happening much hahad.

To be honest, the "hazing" part of working in the kitchen i do miss. The few places i've worked in the culinary industry, it happens, and it's always in good fun. Especially when the Head cook starts giving you nicknames, and then the other cooks start calling him by his old nickname. Makes for lots of laughter and fun times.

Another great video, James! Uncle Roger is really hilarious and I think you're right, even though he has a girlfriend, I think he is secretly in love with Esther. 😂 Have a great rest of your Sunday and keep up the great work, mate.

I make rotisserie chicken broth in my Instant Pot - carcass and skin with 6 cups of water, some peppercorns and a couple of bay leaves. One hour under pressure and natural release (or even longer, if I forget). Then strain through a fine sieve and refrigerate. It comes out quite gelatinous and a nice brown. I really enjoy your reactions videos, but I'm really liking your cooking ones, too. I look forward to watching them all.

As someone who doesn't really cook much myself, it's kind of crazy to me how much Esther got out of that chicken. Never ceases to amaze me what talented chefs can make out of so little!

I thought the 39 cents I paid for ramen the other day was outrageous. 🙃

Uncle Roger is has a crush on Chef Ester, not a doubt about it at this point. None at all. As always a very nice and informative video.

Hello, I was not here for a while but it doesn't mean that I forgot this amazing channel...I hope you are doing well..😊

Haven't made Hollandaise sauce for years! Love the stuff.

Also, Sapporo Ichiban was the best ramen noodle I ever came across. It used to be the same price as other common ramen(decades ago!) but now is 4x the price or more. The taste and texture is absolutely superior!

Those rotisserie chickens make the best soup. But I don't break the bones in half, makes the broth bitter. Break them apart from carcass but don't crack the actual bones, imo. And I fry the skin too, like she did. NEVER put already cooked skin in the broth.

You reminded me of Mrs Crocombe here with the gossipy bits, love it!

Those stare at the camera moments with you elonganting the words and giving chef advices are so cool, seems like a mixture of Villain with Chef and some sassy in the mix too, i cant explain, but is really nice and i think its wath makes your videos really appeling and characteristic

Here supporting again, bro! =)

I'm a home cook and follow your channel along with Chef jean-Pierre, making my own stock for soups and sauces I invested in a chinois, mine has no bands as it has a stand which I find really useful as it frees up both hands. Love your channel and content Chef!!

$116 sounds like a lot, but I'm pretty sure that's just the up front price on the receipt. Her plan actually looks very affordable, with maybe the exception of the pork belly. There would be a LOT left over, and the stuff that would be left over will keep well for a long time.

What is the advantage of the conical shape of the chinois as opposed to the bowl-shaped strainer?

already seen that video, but waited since for your expertise on this.

I think it might be fun to review some of the Onion's "recipes" and talk about what they are satirizing and reference to real recipes.

James imitating his French chef is the highlight of the video for me.

Good video, as always. But I wanted to say that I tried my hand at making your recipe of “Gambas Al AJillo”. It came out OK, but I think I needed to use more olive oil and I didn’t have a Cayenne pepper so I used Cayenne Powder instead and it gave the sauce a “cloudy” appearance. Still tasted nice. I will try it again.

I love the idea of saving and crisping the chicken skin and using it for texture/flavor...! I've been saving my rotisserie chicken skin - for a future project and I think this will be it! I'm wondering though would there be more flavor and nicer color in the stock if Chef Esther had roasted the chicken carcass before using it to make the broth? It would have only taken maybe an extra 30 - 40 minutes... would that have been worth doing under time constraints?

I love escargot and oysters. The first tastes like the earth and the second like the sea

This half feels like a love letter from uncle roger to auntie helen

4:36 that would be funny 😂

Your great insights, the overall positivity, the learning points, coupled with Uncle Roger's humor... great video!

234K subs?!?! CJ is blowing up! Congrats. I remember the pre-100K days lol

Hazing in the kitchen. I remember when I went to chef school as an entry pupil and had never been in a real kitchen. On the school egg yolks and whites came in big plastic containers. So when I finally did get an apprenticeship, on one of my first days I was asked to go to their cellar and get some egg yolks. I went down to this splendid pantry where everything was just fresh ingredients, I looked around for a few minutes and eventually concluded I was wasting time looking for their plastic container egg yolks. Went back upstairs and asked, "Where are the egg yolks?" The chef looked at me with a bewildered look and replied "Inside the eggs" I felt a bit stupid for a moment, but was also pretty impressed by their dedication to fresh ingredients. Fast forward to me making pasta with like 50 egg yolks, and then getting asked what I'd done with the whites, I instantly got an image in my head of having this embarrassing bowl of egg shells and whites. They only asked for the yolks, and I didn't really consider they were also gonna use the egg whites for something.. Whoops. They were pretty particular about what I should do with everything I touched for the next couple of days.

Last year for my birsthday I made a fondu, I grew up with onion soup fondu stock, not cheese or oil (although I’ve had both. Anyways, I put it up as an upload on my channel. This year my eldest daughter is turning 23, instead of Christmas/birthday supper she asked for fondu, so December 31 (as I work Christmas week) we’ll be having fondu, with shaved beef/pork/chicken/shrimp along with broccoli/cauliflower/tomatoes/tons of mushrooms and cheeses and bread. The next day you save the left over stock that you used for fondu and make the best soup! I love soups and stews especially in the winter climate I live it. @Chef James Makinson, with the q&A for patreon, can I send you an email with tips on the cooking I have already done, just to improve my skills, techniques?

ChefJamesMakinson .. Have been watching your videos and uncle Rodger videos for a long time now ...I really look forward to when both of you can get together and share the love of cooking together.. Nev in Australia

Thanks James for uploading this video. Hope you are doing well. I just had instant noodles today. Couldn't do much and had alot of sweets. Happy Diwali 🎇 I do want to make vegetables stock at home and I saw your chef ranveer tawa pizza review. Its an easy recipe which I had tried.

Oh oh I challenge you James to make rice balls with a hearty Sicilian style tomato sauce!

Great video as always James! Thank you What is your opinion on pressure cooked stock please, maybe you could do a video on it? :-) Lately I switched to pressure cooker and do a couple hour stock instead of 12-24 hours one instead.

Most Canadians call it back bacon. With the exception of the John Candy movie, no idea where Canadian bacon came from.

I really enjoy these videos and learn quite a bit. I really appreciate how Chef James isn't needlessly mean spirited.

Hard to blame Uncle Roger for only sounding half kidding about how much he likes Esther. She's super talented and gorgeous. Any straight man would have a crush on her.

Love your content form India

I like what you add when watching UR's reaction videos. Great video!

Indomie and Shin Ramen are epic. Super popular in Australia; available in both Coles and Woolies 😋

Interestingly enough, Chef Esther is from NJ and owns Mokbar in NYC. I know she doesn't live in the EU but she is in a youtube show called Heat Eaters where she tries different spicy Korean dishes.

233k subs already!!! keep it up james you're killing it

Lol, I was just typing that when you mentioned it Chef

I had fun watching all three of you!

Auntie Esther got the radio voice

Me watching...chef james watching... uncle Roger watching....cooking video😂😂😂😂

Why do most if the EpicCurious videos always look like they take place in purgatory?

4:51 This made me rofl very loud 😂

I WOULD LOVE TO SEE Your take on Ramen Chef jAMES :) The Package elevated one and the autentic one that woudl be awesome to watch .....*Cheers from Czech Republic*

I think Uncle Roger is a bit jealois of Auntie Esther's husband he refers to in his videos as "Peanut Allergy Guy" 😉🤣

I am new but i reqlly like how you reply everyone thats sooooo amzing , really impressssssssiveee subbed !

been binge watching all you weejios, great content you got a new sub :)

Can’t beat eggs Benedict with fresh salmon on some really tough, toasted sourdough.

Look up Kalamity Katie’s Border Benedict at a restaurant in US called Wild Eggs. Nice spin on the traditional benedict.

11:51 I absolutely make (and order, if I know it’s made correctly) eggs Benedict purely for the hollandaise.. lol my mom is so blissfully ignorant about cooking (she didn’t have time to learn being an RN), I said uhh eggs Benedict at Bob Evans? Yuck! They use a powder.. then I make my own for her 🤯 lol

I laugh a lot we he do emotional damage on Jamie Oliver 😂😂

One of the Home Economics teachers at my high school was Chuck Hamburg.

11:50 and Ramsey *cough lamb sauce

Had a great friend in Singapore, we were eating White Chicken rice. So I put the White skin away. And so he said that is the best part. And I took his meat away to my plate, straight away he asked what are you doing, I said you have the best part and I have the not so good part.😅😅

She is most definitely a very lovely lady.

Didnt even realise this vid is recent lol o was just binge watching (maybe i should go touch some grass but this is fun too lol)

i love cooking and i love your channel. Please make more food.

4:37 I'd love to see that video

Where did she get the second seasoning packet from? Maruchan ramen only has 1 seasoning packet.

Uncle Roger should call his kids M.S.G. junior

5:05...that's what she said.

I think we didn't see much of Duder, because it may not have turned out well.

It's probably the mushrooms that make it so expensive. You can always make something expensive by buying a rare mushroom.

I subscribe to the Tokyo Treat box and every month they have a different kind of instant ramen from Japan. I will say Japan's instant ramen is so much better than anything in the US.

16:29 "-but I think she really forget to use the oil from chicken skin." She actually didn't, though. I watched the original Epicurious video, then Uncle Roger's, before coming here. Uncle Roger didn't put it into his video, but she absolutely did use the oil. She just elected to use it for reheating the chicken meat, rather than including it in the aromatic oil.

Well, as always Uncle Roger is always entertaining. Chef James, as I observed so far. Has a subtle way of disagreeing. He made into consideration culture and audience. Sometimes, cooking is a way of expression, not entirely a necessity. Some people cook and take inspiration and put their own twist, as long as they never claimed it to be authentic. People can just search for recipe online to get the textbook, mostly acceptable recipes. But people wants to experiment, put their own flavour to it… it is called influences. Sometimes, people just want to have fun cooking, others want only attention. Regardless, as an audience you should know the difference. And chef definitely know how to critic. Keep it up chef.

Great video! There is an episode of Dish Granted on KZfaq where they made a Nigerian-inspired fried rice for Uncle Roger (to actually TASTE, not just review from a distance!) that was a fascinating and fun watch. I think you might find it interesting, Chef James!

Indomee is a stable in Malaysia. I wonder how Uncle Roger will react when he sees Jamie Oliver restaurant in Kuala Lumpur International Airport departure hall.

The fact that 116 dollar ramen is half my salary, haiya. The Indomie ramen I eat is like 59 Lira (or 2.6 USD) in a pack of 10.

I am going to battle Nigel for auntie Esther's affection. Wish me luck, chef.

If I have short time to make stock, I pull out the pressure cooker