I love garlic, but nobody wants to just bite into a whole clove like that. The Gilroy Garlic Festival can't come around soon enough. All the garlic foods you can dream.

That garlic rice has given me nightmares and made all of our ancestors cry.

I'm white / Native American and a small bastard mix of just about every race under the sun because my family apparently got around in history, but that's too much garlic for even my family and I put multiple heads of garlic in my Korean Army Stew when I make that stuff. ( See I make Asian food that's whole purpose is " It can be customized. " - that way it's hard to screw it up by making it " too Western " by having to try to adapt it to my family's tastebuds since I like Asian food the way it comes, but they prefer the most Westernized versions like " Chinese takeout. " )

I'm not even Asian and I'm mad at her garlic rice...

Uncle Roger needs to get some new material it’s getting old👎

Ye

Maybe that's what indian and spanish is better than asian food🤔🤔🤔 Oh yeah I said it

@@WillsonT011 tho india is part of asia

@@santtumoilanen3065 While that is a fact but let's be honest, we don't really think of it as part of Asia even though it is. So yes, that is correct, but what we usually think of asians, we don't think of Indians

First world problems haha. Whenever people think of asians, they only see mostly the chinese, japanese, Korean, indian etc but they forgot the southeast asia part

Influencer indeed. I remember her having her own show on the food network back in the day where she would go to restaurants and basically do a review of the food. She wouldn't go back in the kitchen and show cooking or anything like how other shows about food generally do. She was literally a Instagram/TikTok food reviewer way before those platforms were invented. EDIT: i believe the show was actually on the travel channel not food network

now I feel dumb since I just made a comment explaining this instead of scrolling down to see somebody had done it more succinctly already.

Yeah, I'm pretty sure Nigel uses professional chef in the sense "she does this for a living" which is not really right. Nigel does make mistakes here abd there.

@dondashall Yeah, but Nigel isn’t even a chef whatsoever… he’s just a comedian

@@Sniperboy5551 I know, which is why they are forgiven, but since we are discussing this particular mistake I gave this info for context.

Even my european ones 😢

@@wolfgangpeter2995 🤣🤣🤣🤣update, Rachael’s rice has made every ethnicity of ancestors, all current and future generations cry.

​@@nialabalgobin6016idk whether to Laugh at This or Cry, Indian btw 😔

@@TheRealYDA if you had to eat that rice you’d be crying lol go with crying

Not just India , the whole world.

I dont know about decent adobo. From the first step of the cooking I dont know what is it but it ain't adobo at all 😅

Oh! Have you seen her make pozole?

@@santiagoperez5431 No, I saw the toasted cacio e pepe (WTF?) and her absolute fuckshow of a bolognese.

@@santiagoperez5431 lol i love the mexican moms react to that video.

@@ColtGColtG I found that too, great video (because of the moms).

​@@santiagoperez5431her Pozole is almost a war crime I think, I work with some Mexican moms and they were so offended with it.

Filipinos are easy to please, just look at Jollibee’s menu 😂

In addition, siling labuyo has a somewhat-higher level of heat than that of Thai chili. _Labuyo_ is the Tagalog term for the word "wild", and _sili_ is the Filipino word for "chili". You'll sometimes find these bushes popping up in vacant lots within cities. Birds usually eat them, which is fairly annoying if you're trying to grow them at home. The easiest way to differentiate a Thai chili bush vs a siling labuyo bush is that the chilies of the siling labuyo point *up* as they ripen, whilst Thai chilies point down.

Can I just show up with a bottle of each & get fed?

@@alcor4670let me correct you. “Labuyo” is not the Tagalog word for wild, it is the word for “wild chicken”. Chickens are native to Southeast Asia, and labuyo is a chicken specie endemic to most of the Philippine islands.

@@EliF-ge5bu The word _labuyo_ itself is quite old and somewhat obscure, and it denoted "something you find in the wild." Lumaki ako sa Bocaue, Bulacan. Madalas gamitin ng mga matatanda sa amin noon yung salitang _labuyo_ para sa mga bagay-bagay na napipitas at nahuhuli nila sa mga masusukal na parte sa gubat noon. And besides, you could easily Google the etymology and definitions of the word -- which incidentally is a homonym.

Lmfao speak for your self! After seeing her fuck up Mexican dishes one after the other. I got my popcorn ready for this train wreak. Racheal needs to stick to microwaving dinners 😂

If you remove the jalapenos, the end product looked classic Adobo but I don't know about the taste with vinegar and black pepper going straight into the pot first. And that garlic rice, that's just too painful!!!

😢😢😢

its bad lol

there's even adobo with sprite

The pineapple one looks amazing

I have members of my larger family from differing regions and ethnicities in The Philippines. When we go gather at one place we all disagree about adobo ingredients 😂. But no one disagrees, my Sisig is the best. 👍

I don't think the issue was really with the adobo it was her failed attempt at the garlic rice.

Adobong puti does not have coconut milk....adobong puti is the one without soy sauce, the one with coconut milk is adobo sa gata

What take modification is cool but at least do it properly and not destroying the dish

Is she Filipino?

Yeah I would be completely fine if they said that it's their own version instead of saying that it's the traditional version

So to help with that. Rachel Ray has never been a chef. She's a celebrity, but she was never a chef. She worked a bunch of other roles around restaurants(in the area I live in) but she never actually made it onto the line as a cook, let alone as a chef.

The "it's their own take" defense is complete nonsense. It's really not complicated: If you're claiming you're making a particular dish, you make that particular dish, not your own version of it. If you're claiming you're making your own, personalized version of a dish, then you make your own version of it and don't just copy the original recipe. Imagine you saw pasta bolognese on the menu, ordered it, and your pasta had sesame seeds all over it and the bolognese sauce had tomatoes substituted for bell peppers. How amused would you be when it was explained to you that this was just "our chef's take on it"? Or if you bought any one thing and they gave you something else that's similar but not the same? You are free to experiment and create your own versions of traditional dishes, I encourage people to do so because everybody has different tastes. But DON'T PRETEND that whatever you've made is something it is not. You're disrespecting the dish, where it came from and you're confusing and misleading people as to what you've actually made, nothing good comes out of it. As somebody with a passion for cooking it infuriates me when I see people show no respect for this craft. If you want to make THE dish, then make THE dish, not your own version. And if you want to make your own version, then say that this is not the original dish but YOUR OWN VERSION. It's not hard! You wouldn't call 4 door saloon a jeep just because you can drive it and it has 4 wheels. You wouldn't call spoon as spade just because they look the same and both could be used to dig a hole. So STOP calling your dishes something they are not, specific dishes have specific names for a reason, just like everything else! Just because whatever you made shares some general characteristics does not make it the same thing... I am at a loss why so many people fail to understand this concept in cooking specifically when they have no issue applying it to everything else.

i cannot understand westerners obsession with "texture", if they love it so much then they should just undercook their food. edit: i swear if people start undercooking rice because of my comment, im going to lose it...

No need to be offended by the adobo, because that dish is a joke to begin with. No one fucks up the Adobo better than Filipinos. Who do you think gave Rachelle Ray that recipe???? Proud Filipinos who never been to Philippines gave her that recipe or her cleaning lady from Cebu island who has never eaten Lechon or Kare Kare.

Thank you for your kind words! ❤️

Hang in there, everything is temporary in life, even sorrow.

Cooking for yourself is a good form of self love. You have to eat anyway so why not. Hang in there, you are on the right track.

As a measurement, ‘turn of the pan’ seems particularly unhelpful!

I really don't understand that then... because her personality on screen and voice are like nails on a chalk board to me.

Thank you for the the tips, I will cook it, the Asian way 😂. Your neighbor from Indonesia

Yes, there's always at least 1 bottle of vinegar in the house that has a chili in it. We like spicy and we live in the States, so it's thai chili in our vinegar. I also do 7up, so the spice is basically just flavor, even with the hotter pepper

I mean.....Vinegar in rice isn't weird at all. It's sometimes used as a rice seasoning.

It doesn't taste like soap. It smells like soap. If you have a raging cold, you can sorta sneak it past people.

A most unfortunate affliction, sadly...some things I just can't eat. Coriander/cilantro seeds and ground coriander is fine, the green stuff is evil. Thank you for thinking of us poor souls x

Siling labuyo is not the spiciest in the Philippines, there's still siling demonyo from the Bicol region.

siling demonyo is not originated in bicol region.. it originated in england.our kababayan brought the seed here in the ph and planted it.. . the original name of siling demonyo is naga viper and i think it was declared the worlds hottest chili in 2011 by guiness .. yes its the most spiciest chili in ph but the siling labuyo is a wild chili that u can find only in the ph.. and its comparable to birds eye chili in thai@@miguelpangilinan4566

Rachel's version has too much vinegar.

Big up fellow trini 🇹🇹 ✌️

😂

Adobo should not be sweet. It must be garlicky, salty, peppery and sour at the same time. Sometimes they put a little bit of sugar instead of MSG.

“Authentic” doesn’t mean only one version is correct, it means that it’s a true representation of the dish, meaning it’s how people from that culture would actually make it and doesn’t contain ingredients they wouldn’t use. Like parsley in adobo…

I hate to break it to you but bay leaves are not native to the Philippines they are from the Mediterranean.

You forgot the garlic dear...

Yep! She did indeed haha

😂

@@ChefBrianTsao I really hope that Rachel (or Jamie Oliver) will never mess with Malaysian Nasi Lemak. I don't wanna go on a cursing spree myself lol 🤣

⁠@@mst7724You know, I literally had the same conversation with my friends last month on FB Messenger, saying: “To all Filipinos, I am sorry that Rachel Ray destroyed the chicken adobo and garlic fried rice.” “Gosh, she had ruined various other Asian recipes, such as Chinese Orange Chicken, Pad Thai, and Vietnamese Pho too.” “I honestly fear, for the day she decides to do her own take on Malaysia’s national dish, the Nasi Lemak.” Dear fellow Malaysians, let us pray that day never comes, and I hope we didn’t jinxed ourselves.

rice is fine for dogs. they're evolved to eat most of what we eat. though im curious if it is wet dog food.

Right on point. The best adobo is cooked slowly, after the boil, you put it on a simmer mode until the meat is tender and the liquid part has been reduced.

🤘

I grew up next to a vietnamese family , ate with them all the time . they always had a rice cooker. when I got married I bought my wife one after trying her minitue rice.