Uncle Roger Review MOST ANNOYING CHEF EVER (Nick Digiovanni)

this baby face master chef finalist nick d giovanni he found uncle roger's phone number hi uh who calling me uncle roger i haven't been sleeping very well i need this uncle tyler hi nephew nick how you get my number he make ramen he make egg fire rice he make thai green curry but still can't impress me now every day he calling uncle roger asking me to reveal his fur this is most annoying chef on youtube this video is sponsored by bok su bok soo is monthly subscription service that deliver premium japanese snack from japan to youtube 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 wash cherry blossom get this box it's the closest experience to that uncle roger always want to go to japan because i love japanese food and snack this bok su snack actually from japan super authentic opposite of nigella laws and ramen see this rice cracker snack looks so good it's delicious who need girlfriend when you can have sakura mochi for you it's even better this is best every hour 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 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 eight hours we better go get good ingredients we're gonna head to an amazing asian supermarket to grind he's taking us shopping again this cooking we joke not supermarket sweet don't need to show your shopping when uncle roger make me joe i just made richo i don't show you me going to shop buying orange polo and nephew nick very dirty he gonna do something weird with vegetables let's go see see [Music] stop sexually harassing vegetables don't treat grocery store like tinder [Music] but he's buying msg that good good right so let's begin i'll start by charring off the skins of several good just to get cherry onion good now we'll do the exact same thing with our ginger this corrects from all of the charring ginger correctly incredible our ginger is properly charred no no no i don't think you char enough roast onion and ginger for 10 minutes on the fire you want it blacker less obama more wesley snipe now a new medium panel add about eight to ten pods of star anise correct exactly like licorice a couple cinnamon sticks cinnamon caramel pods of coriander seeds seeds which also have phenocorrect flavor and last but not least a few whole cloves cloves okay okay all the spice good not bad nephew nick not bad i'll dry toast these for about three to five toast them good and keep in mind you can adjust the levels of these seasonings no don't toss them no need tossing now it's 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 a good toasted seasoning to begin naked tea bag what is this sexual tension between the two of them are you making faux or chlamydia i'll begin by squeezing a few lemons into 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 wrinkles or leg bones we'll add in some beautiful ox tail some weight just short rib a giant piece of flank steak and a little piece of brisket to finish this off we'll add a nice handful of salt give it a nice why when nick putting spice in always this weird hand motion hi professional chef so busy in kitchen no time for elegant fingering just troll when you're a great chef you don't measure things we just throw get 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 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 dirty good good good for me trust me i've worked for good meat and good cleaning also so 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 now we'll put into our pot with fresh water we'll add back that parboiled meat nice this on the highest heat the broth gonna be nice and clean this time good job nick good good job possible for three to four minutes this is where we're gonna see lots of impurities come to the top looking nice remove the gunk from the top until the top of our pot looks nice and clear now we reduce the low and partially cover for three hours while we wait we'll prepare ah your cameraman's sneezing because he's allergic to your well we wait we'll prepare our vegetables to start radishes my vegetables in nikon not traditional but okay pieces so for this i'll just do a nice rough chop for our onions i'll peel away all of our charred bits nice these will make for correct correct keep it clean and 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's the same reaction when uncle roger catch my ex-wife cheating on me i just don't want to get splashed on and i don't want to overpower with ginger so i'll break this in half and add in some ginger maybe just a little bit more and then a few nice hunks of my dad is he using feelings with more salt and then we'll add just a bit of this beautiful rock sugar correct directly into my sugar correct but great for what the whole lump gonna dissolve in broth anyway hi yeah this is not pasta are you 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 two hours after quite a long period of time we can remove those we can remove those veggies and it's time to tea bag you can add some fish sauce if you'd like as well and we'll cook this yet wait what what he say what he's saying 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 so 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 tallest thought elon musk while we wait for our broth it's time to soak our noodles quite simply we add our rice noodles too and let them sit for about 30 to 45 minutes after all right hours when it's literally getting dark outside that's the sun's still up time our fall broth is complete and fuzz all about the bra so i'm going to have my cameraman manny who has never tried photo in his life come and taste all right let's try this it's really hot oh so that manny blow on this that's really good why his hair cut like this it like the hair on side of his head run away and meeting on his chin i think his papa up we'll remove our sachet as well as all of our meat and bones 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 phone right up that also uncle roger favorite bedroom activity sorry children and hello aunties now it's time for our noodles for some reason mine says helen on it and i was headless roger talking about someone named auntie help auntie helen that my ex-wife is that her new business venture of course she making call until now this left torturing me oh my god she's draining rice with colander once my noodles have soaked i actually like to cook them in the broth itself i don't know you don't cook noodle in the broth i actually like to cook them in the broth itself you cook noodle in 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've 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 no i know you just washed noodle with water but starch in noodle only come out when the heat so when you cook noodle improv the noodle starch gonna come out and enter the broth it's gonna make the prof cloudy you should know this nephew nick why so lazy start fresh batch of water and boil noodle in there we'll make a few nice slices of our beautiful it looks good soft and tender almost like the juicy briskets i always make and then it's time to assemble on one side we'll go in with our beautiful rice noodles and on the other side some lightly blanched beef nice look good with some beautiful thinly sliced beef also correct the thin sliced beef eat raw correct because we use the broth to cook it later add in a 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 cleaned 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 pastel good juice of lime i like lime good and then in a bowl off to the side i'll add some hoisin sauce as well as a nice good sriracha this is for dipping our meat in but don't add it to the broth you've worked too hard for this for your nephew nick know about this give yourself a pat on the back because you perfect not bad not bad it just looked a 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 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 reveal who make the whole fur broth from scratch ah he got help from tui auntie tui shi uncle roche good friend she lived in london also so give her a follow on instagram she makes some of the best foe uncle roger tried nick doing very good research this time uncle roger actually very impressed congratulations now you are uncle nick freya and now can you stop annoying me hi yeah uncle roger need to change phone number now don't fondle vegetable go on date touch some other melon fur fur proper pronunciation is foe vietnamese and nephew did uncle roger get it right i'm practicing how to pronounce the word properly let me know in comments fo it go up it's going up the tone going up full slow down nick slow down while you're cooking with your moose so fast this is not tick-tock no need to cut five times a second the hammersmith apollo is a great venue legendary venue if jamie wanted to pull a prank on me he could buy all three thousand tickets and and nobody shows up that would be such a big move that would be really funny and and if it jamie filmed it and it was just him in the audience as well that would be amazing i will be like hats off jamie so jamie oliver if you want to do that to me it will win my respect and jimmy just hey nigel it's just me it's just me jamie it's jaime olive oil what the is gong nobody gives a about garland garden that's a third world 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 he is incredible i take away turkey twizzlers i'll take away immigrants too

Channel: mrnigelng

Views: 11,321,011

Keywords: nigel ng, uncle roger, nigel ng comedy

Id: QlJtCG3tsA8

Length: 12min 3sec (723 seconds)

Published: Sun Mar 27 2022