French Chef on Salt Bae SCAM and COLLAPSE | Pro Chef Reacts

I show Frenchy Guga and Nick Giovanni's visit to Salt Bae's restaurant in Miami. He calls BU||$H!T on Bae.
The drooling comes with ‪@GugaFoods‬ side dish.
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#cooking #reaction #guga #saltbae #gold

[@ChefBrianTsao]

JOIN MY MAILING LIST - Get a FREE STICKER! mailchi.mp/2e405ce9b9b6/sign-up-for-a-free-sticker

[@nicolesibylla2541]

So, if not directly, Salt Bae is, at best, douche-bag adjacent. 🤔 😂🤣😂

[@mculver]

For those that are interested in the ribeye cap steaks: www.google.com/search?q=spinalis+steak&ie=UTF-8&oe=UTF-8&hl=en-us&client=safari#ip=1

[@viktorville8838]

Ty for stickers!

[@benchang3809]

​@@nicolesibylla2541q

[@danquaylesitsspeltpotatoe8307]

Can only hope salt Bae is personally bankrupted!

[@markdubrovskyi6682]

Some fun trivia about gold leaf - it actually makes the dish worse. Gold is the least reactive metal in existence, that is why golden eating utensils are valued (besides the flex obv) - the do not change the flavour of what you're eating. And covering your food with GOLD is literally making your tongue taste NOTHING until you actually break through the gold layer. It is not that detrimental for the foods that have the same flavour inside and outside (like custard, chocolate truffles or something), but for steak you literally remove the flavour of crust for the first bite. So saltbae gold schtick is not just flex, its stupid flex P.S. Chef Paul is glorious

[@VFJosh84]

Good point! Totally makes sense.

[@starblossom05]

My school teacher also said this she also said that the "golden leaf" is just for being pretty but doenst have any tatse whatever you only use it for present reason and that self you dont Use muh of it as it not worth it to put a big leaf on it only small but is good

[@EstradaDuran-sg6co]

@@starblossom05 your school teacher is destitute tbf

[@gaming1zanagi-1999.]

​@@starblossom05or as Uncle Roger would say "all style no substances"

[@t-rozbenouameur5304]

​@EstradaDuran-sg6co not good in any amount, it adds absolutely NOTHING

[@15oClock]

Fun fact about Salt Bae: he had a restaurant in Dubai before he was Internet famous. Now we know where those prices came from.

[@UnCreativeDeconstructionism]

had? its gone?

[@mtbtx9304]

@@UnCreativeDeconstructionismhe sold all of his restaurants and is fighting with Hamas now.

[@aaronjoly]

@@mtbtx9304Yeah, because Turks and Palestinians are the same people… 🙄

[@frozencloudzzful]

Not every palestinian is hamas. Alot of them suffer under hamas.

[@mtbtx9304]

@@aaronjolynot all comments are serious…. Lighten up and have a cold budlight pal!

[@caoinhnamkhanh2795]

salt bae restaurant rlly is just the place for rich people who know nothing about food to make them feel like theyre 'fancy'

[@jaybling6687]

Exactly. Salt Bae wants the clientele for the clout. Plus, obscene markups mean bigger profit margins.

[@TheInsideVideo]

Dubai/Vegas then?

[@2msvalkyrie529]

Yeah ! Dickheads like David Beckham ! !

[@terron7840]

Actually, more like for poeple starved for attention than quality food.

[@michaelmally7288]

Rich people getting schmucked by Salt Bae, why am i not surprised? Rich Whiskey tango are the only ones stupid enough to fall for this bs. Gold leaf isn't that expensive.

[@_bats_]

Frenchie is 100% correct. The gold leaf is chemically inert so basically tastes like nothing. It's doing an effective job of blocking the flavor of the steak as it hits your tongue, only letting the flavor come out as you chew. If anything, it's taking away from the taste.

[@lancemillward1912]

You eat with your eyes but totally covered in golf leaf is overkill

[@roku_nine]

Not his fault. People are willing to pay for it, good for him to make profit. Winner winner chicken dinner.

[@_bats_]

@@roku_nine ah yes, I totally forgot that completely unrestricted capitalism is a great idea that has always led to great things, great point

[@_bats_]

@@lancemillward1912 imo it looks like sloppy trashy garbage. If I saw that the first thing I'd think is that they're putting lipstick on a pig (or in this case, covering up sub-par cuts of beef with tacky gold foil).

[@roku_nine]

@@_bats_ I'm pro communism but that's the world that we live in. Profit from others or die. 🤷🏻

[@DannyBedo]

I love that Frenchie is so old that he started hating gold flake and genuinely wanted to dig into how old the history of gold leaf robbery is, and he totally forgot 2 seconds in because Brian called him old 😂😂

[@rocketbilly]

Honestly glad to see another chef talk on Salt Bae's garbage. I've been in the industry most of my life and I'm still bloody shook about the prices. You could put the same price of it to go eat at The Fat Duck and actually have amazing food in comparison. Keep the gold leaf for wedding cakes. It doesn't go on steak lmao. Also gold leaf is like, nothing a pack at a hobby store. How does this constitute anything near that price?

[@vagabondwastrel2361]

Why did you have to mention the one time where the upcharge is actually comparable to salt bae lol.

[@rocketbilly]

@@vagabondwastrel2361 Comparable, like, The Fat Duck? It is really expensive, yeah. But it's actually a really solid multi-hour experience that still works out better for a tasting menu per person vs Salt Bae's $1200 steak for two. It exists for the experience and not just the flex from a fat receipt. Don't get me wrong, Michelin star places are definitely not my fare after working at one, I'd rather get some bomb ass food from every day places, but I respect what they do. Unlike gold leaf plastered on rib cap.

[@Gauron.]

Im not even in the industry or even close to it but i own a cube of gold leafs i got several years ago and the whole thing worth less than 20$! Asking THAT MUCH for something that adds nothing to your food is like paying a tip to the tipping app.

[@rocketbilly]

@@Gauron. It's cheap as hell! I have a pack of it for my miniature painting, it costs *so* little. And Luster Dust is even cheaper, basically the powder that Guga put on the eggs. I use it all the time when I make cocktails cause it swirls real pretty, its great.

[@Oomph6006]

@@rocketbilly The Fat Duck is an experience like Noma and Geranium. You will remember this all the rest of your life. Salt Bae is just bling bling and show off..

[@Colourless4]

I never did get the hype around Salt Bae's restaurants. Yes, he's a great butcher, but the prices for those steaks are astronomical! It was fun seeing Chef Paul's reaction to the gold leaf steak 😂

[@simonaaronson1968]

I'd rather have a 60$ filet mignon from Malone's than a 1000$ ribeye from some rich asshole.

[@jjillalalac2487]

Nah hes a mid butcher the amount of waste he does to his cut is just amateur level hes a showman tho so normal costumers dont know any better

[@eston3418]

He's a good performer. Not a butcher. Not a chef. He's a good performer.

[@mastercheif878]

clout chasers, instagram "influencers", and any of those weird mix of modern-day socialites. they're always craving stupid shit to throw away their money at xd

[@EstradaDuran-sg6co]

@@jjillalalac2487 jealousy...

[@MrGBH]

Kira TV has a great deep dive into who Salt Bae is and why he's so despised

[@GenXDaddyO]

I applaud Salt Bae and his ilk. Ripping off rich people is a noble cause. Anyone stupid enough to pay those prices for mediocre food absolutely deserves to be parted from their money.

[@ericepperson8409]

The thing is - the truly rich know better than to go to a meme restaurant. He was separating moderately affluent idiots from their money.

[@BrokenNoah]

I get your point but I doubt the dude is some Robin Hood type of person. He'll probably gladly rip off anyone if he can get away with it. Of course I don't know the dude personally, maybe he is, and I'm awfully misjudging him.

[@Froggyquack]

But he also wasting those money tho

[@ninjaswordtothehead]

Real money doesn't do ostentatious things like this, this is a trap for the new money. Basically he's taking money from the people who least deserve it. I definitely approve.

[@kevinkorenke3569]

He is separating rich versus wealthy.

[@KingAiras]

I love how personal this set up feels. Being able to see how close you two are is cool

[@catherinejones5807]

Keep calling out the scams! Keep food good tasting and honest!😋 I’m looking forward to seeing Chef Paul’s suggested video on preparing ribcap steaks with Guga (and you got to have the side dish!) (The secret’s in the side dish!😋)

[@lousou5030]

Salt Bae also taking waiters tips.. he's being sue for that 😂😂

[@VitalyMack]

Know of a few owners that took tips...it's insanity. 1st time an employer tried taking my tips, I walked out the door.

[@nbrowser]

Guga is insanely personable and fun...the dude loves what he does and is so friendly with anyone he works with.

[@EstradaDuran-sg6co]

unlike the bald prick and bootleg tom sizemore on this channel

[@Raidensparx]

I love the fact that, when Frenchie started talking about chateaubriand, there was a text box coming up underneath him to give context of what he's talking about. Awesome addition. My only suggestion is to re-think the font for the lower white text. It was VERY difficult to read, and looked like a jumble of squares.

[@AnalyticalMenace]

I couldn't read this at all. Probably doesn't help that I'm watching this on my phone either.

[@drizzitkee]

I love the way the 3-4 of you always work together, to see you making reaction videos of each other's videos is awesome.

[@russellfrancis813]

Chef Brian, you'd be surprised how "cheap" wagyu can be. 800 bucks a pound is probably a bit high. I recently bought a 10oz ribeye for 130 dollars. If I can buy an A5 ribeye for that, you KNOW salt bae is over charging like mad lol.

[@QuickQuips]

And if you're lucky, Costco sometimes sells a5 ribeye for 99 a pound.

[@david-468]

@@QuickQuipsFr? Can’t believe Costco has a5

[@simonaaronson1968]

Depends on where you're getting the A5 from. For some steaks, I def think you're right, but for a Kobe A5 Wagyu tomahawk, it's about a 1000$ steak, and that's known as the best steak in the world and also the hardest to get. Considering all that, SaltBae is definitely ripping people off for the gold leaf.

[@russellfrancis813]

@@simonaaronson1968 Oh for sure, a Kobe tomahawk would be nuts. I looked not too long ago and I saw Kobe ribeye for about 400 bucks for 10oz, so maybe if you're going for the higher end you could hit the 800 dollar a pound mark, but yeah, we all know salt bae isn't serving people a legit a5 tomahawk lol

[@simonaaronson1968]

@@russellfrancis813 Oh, yeah. Hell nah, that man's a grifter through and through

[@KarmasAB123]

I just imagine someone serving me food with 24 carat diamonds and I'd be like "Um, okay, it's less edible now."

[@unknownsample4801]

and possibly deadly cause possible those diamonds would cut up your insides if you did eat it.

[@KarmasAB123]

@@unknownsample4801 It's part of the experience

[@geetee2694]

Remember not to bite, just swallow.

[@KarmasAB123]

@@geetee2694 Tell that to my toothless intestinal tract.

[@Dadmcdadface]

Thank you for introducing us to Frenchy. Love both you guys and so happy to have found your channel Brian 🤘.

[@ShadowsDragoon]

If I was to take a ball park guess on how old Frenchie is, I would say he is mid to late 40's minimum. Not exactly 50 yet. I doubt I will ever find out and on that, it's nice to see people dumping hard on Salt Bae. I've seen some prices before and it's absolutely INSANE!

[@charlesr.8159]

There is a dish that I can only order in a restaurant, and that is the Korean equivalent of steak tartare, which is yukhoe. I am fine paying it for restaurant price because I am paying them to make it fresh, and they ensure that it will be safe for me to eat. That will change when I learn how to buy the cuts myself, which is risky.

[@Hybris51129]

I really love how you and Frenchy are expanding the channel. I really do think that you guys should bring in some of your other chef friends like Ed among others and have a once a year holiday special where you as a group of pro chefs of many different styles and backgrounds tear apart like various Thanksgiving or Christmas dinners for example. Just seeing that potential for back and forth would be golden. (And more useful than putting gold leaf on a steak.)

[@cremebrulee4759]

Great idea!

[@anonemouse48]

I always love watching your content and consider you to be a part of the awesome youtube food universe that I learn so much from

[@burningisis]

Loving the Frenchy content! It'll be so good to see him having a Guga steak. Maybe we could have a proper french side dish with the steak too!

[@joshuawoodbridge6267]

Can't wait for more LIVE chef Brian Tsao!

[@timpindell8178]

OMg spit beer out of my mouth when I heard 'I am pretty sure he has done everything short of dry aging with Elmer's glue' LOL. Chef Brian, you re awesome, with Frenchy it's double awesome. Guga has done a video on boiling eggs I believe

[@cyrilmeynier5688]

I wouldn't be surprise if Guga does do that as a reply./

[@GricelMcKinney-ye7iz]

I enjoy watching you guys reactions and are so honest with your viewers, your integrity is above reproach!🎉 say it loud guys.

[@Jenn-ie5vf]

I'm a chick but Guga, Frenchie and Brian seem like they would be such a fun group of guys to hang out with. Keepin it real and funny lol

[@unknownsample4801]

also you know you are in good company with guys that can make good food =p

[@dmarz86]

It's been a absolute joy watching you and Guga blow up! I've watched Guga when he first started years ago in his office with sous vide everything. And now you're taking it to new heights with Frenchy..best of luck!

[@ChefBrianTsao]

🙏

[@markthomasstopani8516]

Absolutely love the commentary! Great video!!!

[@bridgetboyle687]

I have to say I know we watch the reaction videos for some laughs but I really learn. Listening to you and Frenchie has made me a better cook even while I’m laughing. Love ya both.

[@eugenebrown5827]

$1,700 buys you half the cow.

[@dianahernandez-hh6sp]

I love this. Please make more videos calling out scams in the food industry 😆

[@nicholasmangialardi1618]

Extra great vid! You, Frenchie and Guga? Outstanding. Thanks for the stickers and the welcome!

[@peterharris38]

I've been a chef for almost 42years and cooked in some crazy places, watching you guys gives me the same vibe as when I was a younger man. 😊

[@awesker002]

You should do a react video to the "Best Ever Food Review" episode about New York Pizza. In the spisode Sonny buys a $2000 dollar pizza that has gold leaf on it. There is a fantastic moment where the restaurateur tries to explain how expensive his gold leaf is only to get his ass blown out when Sonny tells him directly to his face that the gold leaf is only worth like $3.

[@pl7868]

Dunno why anyone would want to go there be cheaper to buy half a cow an hire somebody to cook it invite 80 friends over an send them home with enough leftovers to last a month really , guys here have pig roasters an come to your party roast a whole pig an half a cow would fit in one and they do all the work for used to be 200 bucks you supply the pig .

[@user-LadyD-gn3gd2qs6m]

Yay! Another video... I just ordered my "straight outta compliments " shirt yesterday & got my fan stickers on thurday 😮... Woot woot... I'll send a pic when i get my shirt.

[@Ryker_One]

Been following since you had like 4k subs I think. Love seeing you grow, big dog. You’re awesome

[@ChefBrianTsao]

Thank you for your support over the years! 🙏

[@ltmatthewakj2466]

More Frenchie and Jack please 😂😂.

[@RyllenKriel]

Ah... the Great Sriracha Shortage of 2023. There was much weeping and gnashing of teeth. Great video chefs! You guys are hilarious. I saw Guga's critique of Salt Bae awhile back and he was more than fair about his critique. I would not have been nearly as kind, but Guga seems like a super nice guy.

[@QuickQuips]

Underwood iirc is the one that has the original peppers.

[@aprilbennett4161]

@@QuickQuips Not the same recipes, though. I'm not all that picky, but it's not like Underwood is roping in all of Huy Fong's customers, since they're light on the garlic and vinegar. Supposedly, Kroger brand sriracha and Kikkoman sriracha are just about the closest alternatives, though the former isn't as spicy and the latter is more vinegary. A Thai bran, Sriracha Panich, is also said to be close.

[@EmeraldMara85]

Try sambal, people.

[@KenS1267]

I'm an old retired chef and used to love the shift where I'd make Ceasar salads tableside. But even coddled eggs would freak out too many diners today, even with prominent statements on the menu that the eggs were pasteurized. I saw actual protests against a diner serving sunny side up and other less than fully cooked eggs by using pasteurized eggs, so I know how Frenchie feels but I think those days are over.

[@thejunglekitchen]

As a long-term restaurant worker, I feel your pain. I think every one of those people should watch Chef Brian's video with the health inspector. He makes clear that the inside of the egg is sterile, it's only the outside that you have to worry about, as long as the eggs were cleaned, raw eggs is 100% fine. I mean seriously, do these people eat mayonnaise? news flash- raw eggs. sigh.

[@KenS1267]

@@thejunglekitchen That's not 100% correct. There's some very low percentage of eggs that are infected with salmonella. It's rare but it is a thing. That's why pasteurization of in shell eggs is a thing. If the health inspector said otherwise that's very disturbing because he should know better. Mayo is safe because the acid from the vinegar inhibits the growth of salmonella and commercial mayo also includes other preservatives.

[@thejunglekitchen]

@@KenS1267 Thanks for the info. I was under the impression that the pasteurization was to make sure there is no salmonella on the shell, thus stopping contamination when you crack them open. I'll listen to that video again, perhaps I am mis-remembering. Even so, I still think that people who are scared of runny yolks are missing out! Eggs Beni? I mean, yum!

[@KenS1267]

@@thejunglekitchen Salmonella isn't a major concern for most people. You probably get a case every few years and barely notice. But for the young, elderly and those with compromised immune systems, it can kill. Also one eggs worth of salmonella spores was rarely a big problem but places make big batches of things like pancake batter or some sort of mayo dressing and then hold it improperly where the salmonella from one egg got a chance to multiply and then lots of people could get very sick. I'm immunosuppressed after an organ transplant, one of the reasons I had to get out of cooking professionally, and buy pasteurized eggs just so I can have poached eggs and runny yolk fried eggs.

[@kcgunesq]

I don't know where you are at, but I've never heard anyone protest runny or even raw eggs. Every place I've had it, including in the last few years, serves steak tartare topped with a raw yolk. And when I make my omelette several times a week, I like it nice and baveuse.

[@nimtabile9198]

I love how you use the Metalocalypse guitar riff to mute the cursing LOL

[@JohnWarner-lu8rq]

I hope this finds you and yours in good health and spirits. It was so great seeing you two down at Guga's home base. You've had some good guests, but both of you work so well together and have the same sense of humor. DAMN I'd love to have a drink to have a drink with you two. But, I have to stay here in northern Wisconsin to take care of my mom, who turned 90 on the 5th.

[@ChefBrianTsao]

Tell her I said Happy B Day!

[@JohnWarner-lu8rq]

@@ChefBrianTsao Thank you, Sir.

[@truec]

If Frenchy does a video on the effects of various cooking methods on boiled eggs, I'd watch it.

[@djmexx007]

yeeeeeessssssssssss my fav collab hope you make more of this WOW

[@omegamanrad]

📈🤝🗿🦍 Bae is scam and cringe Respect to the chefs and waiters

[@annbower6278]

I'm going to enjoy watching the well deserved roasting Salt Bae is receiving 😃 ridiculous prices he's charging whereas The Keg serves delicious steaks at the FRACTION OF THE PRICE!! MINUS the gold leaf. While my batch of homemade brownies is baking in the oven on this cool Autumn day in October😁 Let the roasting of Salt Bae begin!!

[@HeartlessNinny1]

Really glad Frenchie is on board for more of these. 🙂

[@geneva760]

First time viewer, great work together. CHEERS from AUSTRALIA.

[@fabledemonheart1161]

I'm ready for Frenchie to serve the criticism

[@Section.9]

Fun fact: After getting backlash from a previous video about Walmart steaks being peasant food, they've since made another video to bring them into a better light. I think it's hilarious because Angel, who originally made the comments about Walmart steaks, actually made no comments in this 10/10 Walmart steak video - you know, because he's been breast feeding from his uncle since birth and has King Midas' tongue.

[@johnarnold412]

looking sharp with that chef coat Chef! I really really love the uploads and shit.

[@stephenchung8233]

plz do more colab with Frenchy, love the duo/bros energy between u two!

[@fuccingdye]

Man I love these chefs. Your personalities are top shelf. Hope you guys see a lot more success in this space. I know you guys are already accomplished chefs so I hope you find it here as well! Much love. ❤️

[@PacificEgg]

😂 Based on Frenchies tan I assumed you already went to Miami when filming this. Apparently he spray tanned to prep.

[@JackTheRabbitMusic]

Gold leaf steaks, regardless of where you get them from, are now and forevermore called, “The Douchebag”. Order yours today to hedge inflation!

[@arsyfoox]

nice studio, lots of light. Go Brian!

[@apinakapina]

You've earned a sub from a reaction video. Honestly I'm surprised here, first time for me ever. Seen the original and love me some Guga as well.

[@cheffi101]

Would love to see you both react to Guga's 60 day dry aged beef brisket. That video is special and as a fellow professional myself i would love to hear your both opinions on it as well. Love from germany

[@Naminator09]

I love Chef Brian saying he beat bobby at his show ,poor guy btw. xD

[@james0000]

Awesome, thanks for another video like this. I really like your collabs with Chef Frenchie (Paul)

[@ChefBrianTsao]

Thanks for tuning in!

[@HyruleBalverine]

Love your videos. Thanks for illustrating this scam (Never pay too much for something that adds nothing). I'm curious, however, did I miss the "Collapse" part of the Salt Bae scam?

[@TheMilkMan8008]

You should show Frenchie how to cook a chicken using slaps haha

[@ChefBrianTsao]

😂omg he would freak the fuck out, great idea!

[@raffibagus3035]

@@ChefBrianTsaoDO IT😂

[@janzizka9963]

Doing a video about nuances of egg cooking from you guys would be FIRE. BTW human digestive tract is not capable of altering the gold in any way (might not be true for all purities of the gold due to other content present) so the gold is practicaly inert for us. Yeah, you will poop gold later. Altrough consuming any metal is not the greatest idea, some of it can remain in you.

[@donkeyohtay8419]

I can't get enough of Brian and Frenchie's dynamic

[@nate-404]

Sneaking a squeeze on Guga 🤣🤣 I'm here for it 🤣🤣

[@thevrogamerz339]

How old is frenchie😂

[@drkaplin98]

I love that this guy mentions the rib cap cut. I saw an episode of The Best Thing I Ever Ate, where Bobby Flay says that cut is his favorite steak ever. It's from a restaurant near where he watches horse racing in NY. Can't remember the place, but you can look it up.

[@cedpixade11]

I came from gugas vid seeing both you and paul love the both of u so much

[@williBwavy]

frenchy has the best energy..you guys work well together

[@ZikkityZakOTA]

Chef Frenchie is a regular at this point. Brian, thanks for all you do!!!

[@ChefBrianTsao]

Thank YOU for tuning in!

[@CoffeeCupVT]

You and Frenchy are irresistible - lots of fun + great content. And no phony nonsense. Total Noo Yawkuhs!

[@kernaussage85]

It is crucial to highlight the significant implications of this situation, as it encompasses both moral and financial dimensions, making it a complete scam.

[@neonpenguiniv959]

just subbed bro, mad content, cheers from south australia

[@ChefBrianTsao]

Thank you!

[@woolph58]

The secret to perfect peeled hardboiled eggs is to peel them while they're still hot. Once they've cooled the vitelline (the thin membrane between the shell and the egg) binds the egg and the shell together and will rip chunks out of the egg white when peeling.

[@nmweagley]

I use an ice water bath and always have a perfect egg. However I do use local eggs (a neighbors chickens lol), not sure if that matters too cuz I never refrigerate my eggs since I get them fresh

[@donsemo4804]

There's a couple of high end steak houses in San Diego called Flemmings and they have two locations. Outback Steakhouse bought Flemmings over twenty years ago. They both use the same steaks

[@chrisjannahthomas3877]

Those deviled eggs look absolutely amazing must watch!!

[@janayh2817]

Chefs Brian and Frenchie stanning Guga makes my heart smile 😂😂😂

[@suprhomre]

I'm going to say something people might deem heresy. I don't like truffle, caviar and gold in food.

[@marcusdire8057]

Just watched Guga's new vid today. He says, "I just learned a new technique" and flambes his burgers. Thank you Frenchy for teaching Uncle Guga this! :D

[@akki942200]

That side dish looks delicious!! Yum yum yum! 😋

[@arun_kumar0]

in India we use gold/silver leaves for decorating sweets and it only gets pasted on desert... still we pay for sweets, not for leaves (1-2$ per 1 kilo (max))... if I had a restaurant and if I charge that much, I will be giving a 5g real 24k gold coin along with the dish

[@Dave-fk5tz]

I postponed my dinner to watch this :D It's a good day when Chef Brian uploads... and .... Chef Frenchie Channel when? Have a great sunday everyone

[@ChefBrianTsao]

You can get a sneak peak on my 2nd Channel Chef Brian Tsao RAW

[@nolanchan8288]

Rib cap is also my wife's favorite. Because I love her, I buy ~8lb roasts of bone-in ribeye, separate out the rib cap and I usually take 1 bite, but give the rest to my wife. The center, usually I just use as common steaks, or sometimes for hot pot, and once roast beef for sandwiches. The ribs themselves I usually smoke, but I've also done korean beef soup, and a take on beef ragu too. It's my favorite to buy about every other month. It's fun to use all the different sections and being a little bit creative, and almost everything has been tasty.

[@somethingtosay1119]

I remember le ciroc the restaurant we used to throw our bday parties that was super famous I completely forgot. I did use to have an amazing life what happened to me.

[@felderup]

way back in the day, there was some silly gold leaf covered black forest cake, it looked nice, but even now gold leaf in those miniscule amounts is CHEAP, yet they charge like it's solid gold cake.

[@keithkamps77]

great video

[@malaladddd]

Actually for boiled eggs when you put white vinegar in the water the shell comes off way more easyly..better than baking soda 😁

[@JakkiPi]

If you're ever in Hawaii, Palazzo's is the only restaraunt I've been to where the waiter makes the Caesar salad at the table (cracks the egg from scratch). I haven't been there for a long time so I don't know if they still do it.

[@goatitisful]

Frenchis is SOOO excited to meet Guga... even in this video he is asking questions about it... i hope they had a good bear hug when they met.

[@edim108]

The only restaurant I've been to that charged anything close to what Salt Bae does was in Paris but the price included sides, wine and dessert...

[@Shampaggin]

Can confirm, those eggs are worth the effort.

[@AlucardNoir]

That Sriracha bit really got me. That has to be the most chef move Frencie has ever made.

[@TotallyAwesomePanda]

So I swore by that same boiled method you described (told to me by my grandfather years back), however recently using a instantpot (however bad juju that may seem) but they literally are the most perfect and easy to peel eggs I've ever made. Its wild

[@megantucker9987]

I've tried all the other tricks and none worked for me. In my Instant Pot - peel perfectly every single time. I won't do them any other way now.

[@sailorjupiter814]

I love watching you guys, always a lot of helpful tips........ that's what she said.😂. I never heard of salt bae until guga and Nick went to his restaurant and he is just ridiculous. My husband and I have poured salt like him many times as a joke my son now does that with everything and laughs.😊

[@drakesavory2019]

THIS is how a reaction video should be.

[@DarkestVampire92]

Half of an entire 1200 pound beef cow costs 750 dollars. So you can get an entire cow for less than the gold leaf steak.

[@davidbakker-wester113]

Deconstructed foods!!! I HATE IT. I visit restaurants to avoid cooking myself. And why is their presentation always in the most inconvenient way to reconstruct and to eat. It tells me: lazy, uninspired, low skill kitchen. Having worked in the industry for over 17 years. Working my way up from dishwasher to a line cook in Michelin stared and rated restaurants. This is a bigger scam than paying for overpriced gold decorated meat. That is clearly a choice. Doing someone else's work and having to pay for it in my freetime is just simple stupid and rude.

[@blackthorn357]

Is the Siracha thing just a certain area? I'm from Central Florida and still have no problem finding it at local stores.