Can I use you for our news? - Beastchild

Cool

Smh uncle roger underestimating me

Im more surprised uncle roger didn’t roast them for wasting rice haiya!

Out of everything that uncle Roger does these guys are the worst. I try to like it every time uncle Roger is here but they suck.

@@Gorartsy They are just the rice for the next 2 days of fried rice🤣

At this rate he might as well be their actual uncle.

It is actually very nice that Nigel helps out other small channels to boost their popularity. He has been busy appearing in many other small channel videos.

SHUSH LITERALLY NO ONE ASKED OHUU NYAHHHH UGHHH MOMMY MILKIES

Yet they still suck

Took alot of effort to come in hung over last time too lol

I prefer Sambal oelek for Nasi Goreng

It was such a change, compared to last time, I was so impressed!

Tyy

whats the difference ?

@@mayagrinberg6651 Indonesian shallot smaller the taste bit strong

@@mayagrinberg6651 Oh, boy, shallots can cause a bit of heated conversations… largely because of a genuinely terrible “Dutch yellow” kind of small onion masking as a shallot (grown from seeds=not a shallot) that a lot don’t even realize are just somewhat milder onions sold for more money-the flavor is just too different to consider the same thing… anyway, French cuisine uses both real kinds of shallots, but what are called “true shallots” but which also have the shortest shelf life (3 months tops) and also cost the most are Allium oschaninii, French grey shallots, prized for their delicate nuanced complex flavor. They have a dense opaque grey skin similar to garlic but tougher. The ones sold in Asian markets are “Jersey type” *red* shallots. There are at least a dozen kinds of them because they are used in all sorts of cuisines throughout the Middle East (where they are native to)/central Asia, East Asia, and Europe. Both are sweet but red ones have more of a garlic-like kick. None should make you tear up cutting them. Longer lean bodies are generally better quality and far less tedious than dealing with short stubby rounder versions, but for red ones, the flavor isn’t, from a given farm, SO different, just a matter of how many you have to deal with to get enough so they can justifiably charge a bit more when there is less waste. (There is a small “scar” on the side of the end of shallots, true ones, where they were split from the ones they came from… they grow like garlic and are planted from small shoots, not seeds, so if your market is selling things as shallots that don’t taste right, you can look for the little scar and if it isn’t there-though sometimes they are a bit hard to spot-you probably got a small onion or even a scallion sold as a shallot. Red onions=more powerful flavor and more bite than yellow/white of the same size… but shallots=sweeter milder flavor despite that pinkish purple tinge… scallions can have white or purple-red bases but are distinctly nothing like shallots once you’ve had shallots enough times to tell the distinction!)

I mean he knows what hes talking about tho 🤷🏿‍♂️

I mean he had good cooking knowledge for a start

Was so surprise to see Uncle Roger’s abs 😂

Why?

@@Jenz77 wowww

What?