Uncle Roger FORCED To Review THE WORST THAI RED CURRY

WE DID IT! Uncle Roger is saved! Now Uncle Roger can go see auntie Esther to film new weejio :_uncleroger:

As a Thai person, I was truly horrified.

I am so sorry you had to go through this, Uncle Roger.

"use the right amount, not the white amount" is the best quote for chefs

As a Mexican, I can somehow also hear my ancestors crying watching Jamie Oliver cooking. Just that bad.

Jamie Oliver went to a Thai Restaurant, looked at the menu, saw that there were 3 chlilies for green curry to indicate spice and 1 for the red one and decided that's the amount of chillies he will use for his cooking😂

I'm Thai. My aunt cooked for many decades, she's pretty flexible on the ingredients like 'if you don't have this, you can put this instead.' And now even she is deeply offended lol.

for those keeping score: To make red curry paste (no need to be overly accurate with ingredient): ➤ dry red chilies - about 50 chilies normal spice, 100 or so for spicy ➤ white pepper - 1 TBL spoon ➤ salt - 1 TBL spoon ➤ fresh turmeric - 1 TBL spoon ➤ coriander root - about 2 TBL spoon ➤ galangal - 1/2 cup ➤ lemongrass - 1/2 cup ➤ kaffir lime zest - 1 limes worth ➤ baby shallot - 1 cup ➤ garlic - 1 cup ➤ shrimp paste - heaped TBL spoon (if you gonna make this in a pestle and mortar start with small/dry and graduate to big/wet ingredients, i.e start with white pepper and add shallots toward the end. Make sure to always add Gapi/shrimp paste at the end because it's kind of gummy and can be a bit hard to work with if added at the beginning) VS Jamie "I'm experiencing dementia" Oliver ➤ fresh red chili - 1 sad, lonely, divorced red (presumably due to high blood pressure, heart disease and constant embarrassment) chili ➤ ginger ➤ coriander leaves - the difference between the leaf and root is big. The leave has a sharper more herbal taste while the root is almost soft and creamy. Hard to describe but completely un-substitutable. ➤ olive oil - doesn't exist in Thai cuisine. ➤ tomato paste - doesn't exist in Thai cuisine ➤ roasted peppers - doesn't exist in Thai cuisine ➤ 2 sad cloves of garlic, i imagine the single chili's drinking buddies down at the pub ➤ soy sauce - he used 'table' or dipping soy sauce. Which is much saltier and has lower flavour concentrated in it, otherwise it'd be like dipping your food in Bovril/Marmite, it's too intense. 'cooking' soy has more flavour and less salt. You can substitute if you have to although it's not going to give you as much soy flavour before you hit the salt ceiling. But if you're a professional chef showing people how to cook perhaps you should know stuff like this. ➤ kaffir lime leaves - so close, it was the lime that the leaves were attached to that you needed. Specifically the zest. ➤ fish sauce - you should avoid high heat and fish sauce because it denatures it and it gets a rather strong and unpleasant odour. Since you typically cook (like you might brown chicken in a pot) your curry paste first before anything else, therefor exposing the fish sauce to extremely high temperatures. Some curry dishes even require not even using oil and scraping the shit out the pan to keep stuff from burning (Kua Kling curry for example) What's similar between Thai red curry paste and Jamie Oliver's "Thai" red curry paste: ➤ red chili (although you should use loads, Jamie just used 1. And you should use dry chili or end up with red curry sauce) ➤ garlic (you need like 50 cloves not 2. It's just a mindless misunderstanding of the cuisine) CONGRATULATIONS JAMIE, you got 0 (i'm not counting 1 chili and 2 garlic as a win) out of 11. He literally didn't get one thing right. How in god's fuck can you call it Thai red curry. It's got nothing to do with Thai red curry at all. Quite literally. Btw to finish the curry it's pretty easy. Cook your curry paste with a bit of coconut milk. Once nice and caramelized (not sure if caramelized but it should be browner and reduced) add the rest of the coconut milk. Bring to boil then add your protein typically chicken, pork, fish or prawns but go nuts. Cook till protein is done. add blood jelly (if you want) and eggplant (the little ones the size of marbles and some golf ball sized ones cut in half) and cook for about 5 minutes. Lastly, add some thinly sliced red and orange spur chilies and thai basil (ho la pa), not thai holy basil (gra pao), BIG difference between the two and finally add fish sauce. Stir around for a minute and then serve. You can use water to reduce some calories instead of coconut milk. But don't go over like 50/50 or you're just missing the point. 20/80 would be fine. 0/100 is the full experience. this is not traditional but I add a teaspoon of palm sugar just for a little balance. Honestly, has Jamie even seen a Thai red curry. I know how Italians feel when you put pineapple on pizza now

Even the kidnapper gets a nephew title but Jamie Oliver doesn't deserve any title.

I like how he still calls the kidnapper his nephew

You don't even have to be Asian to be offended

Jamie Oliver really is the cooking definition of Steven Segal 😂

0% Thai 100% spoiled

This has been the best episode yet with Jamie Olive oil.

People: Scared of ghosts, spiders etc. Uncle Roger: Screaming at the thought of Jamie Oliver’s dishes

"if by secret, you mean wrong, then you correct!" a beautiful phrase

I have burnt my 2 Jamie Olive Oil "cook" books. Please Uncle Roger. We need more of your cook books.😢

The fact that Uncle Roger now has more subscribers than Jamie Olive Oil is the icing on this cake.

Crushing garlic into a food processor is one of the most confusing things I've ever seen.

I think it was inevitable that Jamie Oliver would go bankrupt. Sometimes, I feel like this dude doesn't know sh*t about cooking, wakes up, and is like "hey, today I'm going to ruin another traditional dish"...