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

[@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!

[@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.

[@MrAntiKnowledge]

Charging those prices and still stealing from his employees, what a muppet.

[@realtalk6195]

Salt Bae alone doesn't own the restaurants. He works with a corporation or conglomerate. He's not making every decision.

[@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. 🤷🏻

[@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..

[@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.

[@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 😂😂

[@tolsen8212]

Frenchie is so old, he used to pan for his gold leaf in the Rocky Mountains.

[@Dad_Lyon]

47?

[@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!😋)

[@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...

[@redactedc1928]

Thanks for that baking soda tip with the eggs. Insanely useful.

[@MrGBH]

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

[@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.

[@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.

[@RandalReid]

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.

[@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.

[@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!

[@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.

[@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!

[@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

[@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]

🙏

[@nour2146]

$1200 for 2 people serving of steak?! Did he like find a magical cow that can endlessly regenerate its own flesh and never run out meat again?!

[@FretFriendGWaL]

There is a Salt Bae in London: it gets awful reviews and rightly so. Guy is a joke. That said, what kind of fool goes and pays those prices? The place in London is recording record profits. The world is insane...

[@eugenebrown5827]

$1,700 buys you half the cow.

[@Dadmcbeardface]

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

[@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./

[@gtcam723]

@@cyrilmeynier5688you’re probably right

[@dianahernandez-hh6sp]

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

[@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.

[@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!

[@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

[@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. 😊

[@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

[@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.

[@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.

[@JackTheRabbitMusic]

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

[@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.

[@brunoramos9747]

Of course they're going to be nice to you they're truly robbing you in your face😂😂😂😂😂😂😂

[@ltmatthewakj2466]

More Frenchie and Jack please 😂😂.

[@nate-404]

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

[@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.

[@chrisjannahthomas3877]

Those deviled eggs look absolutely amazing must watch!!

[@truec]

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

[@GricelMcKinney-ye7iz]

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

[@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.

[@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.

[@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 .

[@Razgriz02]

"...between two lesser pieces of meat that are discarded after cooking." I really hope "discard" in this case means used for something else and not thrown in the bin.

[@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😂

[@markthomasstopani8516]

Absolutely love the commentary! Great video!!!

[@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

[@lukeferguson3405]

"I'm pretty sure that he's tried everything short of dry-aging with Elmer's glue." I freaking died. Also, gold leaf looks freaking disgusting, man. If you eat with your eyes, well, my eyes are telling me that I'm eating foil.

[@omegamanrad]

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

[@nicholasmangialardi1618]

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

[@PacificEgg]

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

[@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.

[@mca081983]

I’m amazed Salt bae charges Michelin prices without having a single star

[@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!!

[@rushinroulette4636]

11:20 Serious question here. What is prosciutto in the US? It litterally just means "ham" in italian and covers anything from that cheap pink processed ham stuff that is more water than meat to any expensive smoked, aged or raw ham (not limited to Italian hams either). There are even so many different italian preserved hams that look similar ( Prosciutto di Montagna, Prosciutto di Parma, Prosciutto di San Daniele to name just a few) to what Guga is throwing into the fryer.

[@ChefBrianTsao]

Here when we say Prosciutto we are USUALLY referring to Prosciutto Di Parma

[@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.

[@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! 🙏

[@Naminator09]

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

[@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.

[@fredfrost1121]

I’m not paying over 50.00 for a steak dinner. I don’t have that fu money to waste on the same steak you can make yourself.

[@fabledemonheart1161]

I'm ready for Frenchie to serve the criticism

[@geneva760]

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

[@MeganSin]

I feel like with that amount of money on steak, the least you can do is choose your steak or see it before you eat it because guga’s comment about how small the gold leaf steak was always gets me. Gold leaf isn’t even a proper ingredient. It’s an ornament. I would much rather have a beautiful compound butter smothered on top of it or a nice Demi glacé. I would love to see more food trends that irritate you as a chef.

[@ZikkityZakOTA]

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

[@ChefBrianTsao]

Thank YOU for tuning in!

[@thevrogamerz339]

How old is frenchie😂

[@johnarnold412]

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

[@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

[@paulsvehla2253]

love you guys!

[@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.

[@24framedavinci39]

What's this Sriracha shortage all about? All the stores in my area are fully stocked. Is the shortage outside of California only?

[@LuxuryNightmare]

Bro, buy all of that shit and sell it online. The prices per bottle are going for insane money.

[@thecook8964]

Came & went pretty fast. Everywhere now .

[@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.

[@homevalueglass3809]

I like the metalocalypse pinch harmonics over the swear words

[@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.

[@dotsinspace8942]

Guest faces match to my uncle...LOL even Internal Character matches too.

[@AlucardNoir]

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

[@stephenchung8233]

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

[@gymbo230970]

You could buy a whole cow for that money .

[@Ama-hi5kn]

I could eat steak every day for months. Not that I would. It wouldn't be good for me and I would also get tired of steak, lol.

[@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

[@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.

[@janayh2817]

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

[@neonpenguiniv959]

just subbed bro, mad content, cheers from south australia

[@ChefBrianTsao]

Thank you!

[@donjr75]

The gold leaf is so you can wrap it around your teeth like you're a rapper🤣🤣🤣

[@HeartlessNinny1]

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

[@Nattydreddey]

Brian, you are to Frenchie as Anakin Skywalker is to Yoda in the culinary world. Yes, I said YODA! Bravo! 😂😂😂😂😂 👏🏾👏🏾👏🏾👏🏾👏🏾

[@ChefBrianTsao]

🙏that is the best compliment I’ve ever received. EVER

[@lordgoat70]

Is there a sriracha shortage? lol I got like 2 gallons in our pantry.

[@ChefBrianTsao]

Lucky! Your distributors may have had a good stock before it went short, we’ve been out of it for a long time.

[@n00bF0Sh0]

2k for ONE NORMAL steak meal should be an immediate red flag in itself. the only reason a steak should cost 2k is it it came from the first cow to ever exist.

[@williBwavy]

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

[@arsyfoox]

nice studio, lots of light. Go Brian!

[@aaronlopez492]

Chef Brian and Frenchy years ago I took my ex on working vacation and while in NY we ate at a few nice restaurants. Last outing before coming back home we ate at Keenes steakhouse. I Ordered a New York sirloin steak and she lamb chops, Pellegrino water no wine. Total Bill $850.00 + 20% Tip. Thank goodness it was work-related I would never do that again. 😉. Great video guys.

[@CoffeeCupVT]

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

[@djmexx007]

yeeeeeessssssssssss my fav collab hope you make more of this WOW

[@james0000]

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

[@ChefBrianTsao]

Thanks for tuning in!

[@donkeykong758]

You just gave him the idea for Elmer's glue, dude. Don't be surprised when he tries it.