How the Nigella Lawson RUINS Vietnamese SPRING ROLLS |Pro Chef Reacts

[@ChefBrianTsao]

Get 20% off + free shipping @manscaped with code CHEFBT at manscaped.com/chefbt #manscapedpartner

[@alexgalow7015]

Hey Brian! Have you seen any of WILDERNESS COOKINGS videos? I would be curious to see you and Frenchies reactions to them. Take a look if you get a chance! Hope all is well with you.

[@aidanjanemcintosh6919]

Frenchie having problems with the Brits is so historically accurate

[@DaemonKeido]

"We've upset many British fans" "I'M FRENCH, I'M CONTRACTUALLY REQUIRED TO HATE ON THE BRITISH BRIAN!"

[@scarlettredding]

😂😂💀

[@simpledailylife14]

the Brit dominated around the world for food and they have nothing. The problem is not their country, the problem is their ability

[@wolfganghumboldt4830]

The Americans 🤝 The French Hating on the British

[@annieworroll4373]

Irish/Scottish american here... it's also factually accurate they sucked for a damn long time. They're mostly better now.

[@ratthapol249]

Summer Roll is actually the IKEA version of food! How she can managed to mess it up was really WTF moment to remember for me 😂

[@rogermccaslin5963]

She obviously didn't read the directions and probably had lots of parts left over. What she ended up with looked more like a dollar store version of the IKEA version of food.

[@552jacki3]

Like actually. In some restaurants, they don't even make it for you, they just give you the ingredients so you can roll it on the spot and eat it... I've been making summer rolls since I was a baby. How the actual F do you mess this up???

[@ratthapol249]

@@552jacki3 Yeah, it's super easy, even myself who isn't good at cooking still never managed to mess it up like that. It's just DIY of food, having all ingredients in place, roll them all up together and enjoy it. It's even much more simple than an egg fired rice!

[@brianlav1]

@@552jacki3 Some people just have no sense.

[@shanks2872]

And just like people who can't put together IKEA furniture she blamed it on the food(furniture).

[@sgtgiggles]

“They dominated the whole planet and didn’t learn anything…over centuries!”😂😂😂😂😂

[@KarmasAB123]

"The British conquered the whole world for new spices and decided they didn't like any of them." - Ancient Proverb

[@theblackhand6485]

That's because racism and feeling superior was and is standing in the way. They were out there just to rob the locals and make big profits back home!

[@GTSE2005]

Nigella didn't make summer rolls, she made cloth-coated torn salad rolls

[@groofay]

I don't even know if one could call it a roll, the rice paper is more loosely draped than rolled.

[@monroerobbins7551]

She made moth-eaten salad rolls, lol; all torn up and not appealing.

[@_Bosley]

When it comes to re-creating authentic Asian food, BBC still stands for Bad British Chefs lol 😜😁

[@aka_Ingmar]

I really really enjoy the fact that you guys are adding an element of how to make the dish that you're roasting, correctly with a the right shift either before or after the person who completely effs it up. Very nice touch

[@drunkhas]

Frenchie having that inside teenager feeling we all did when laying eyes upon Nigella for the first time.... you know, before she starts cooking.😂

[@fabiocardoso93]

15:18 OMG we need the uncensored version PLEASE!!!

[@WyldJezter]

We must know!

[@christopherness4274]

In Vietnam, I generally was served the ingredients as a "do-it-yourself kit". One of my favorite versions was a small flowerpot with glowing coals in it and a flat shingle-like plate across it. I would then cook pieces of pork, rat, or water buffalo on it. Then I would roll it in the final Spring Roll. The herbs are traditional and served with just about every dish.

[@lailalyyday]

Sounds amazing!

[@ferranperez8676]

I liked how Frenchie asked so many questions and how informative this episode was. The mixing of comedy and food inisght is the key. He have lots of comedians already, but not every comedian can and informative about such a great topic.

[@ferranperez8676]

insight* We* be instead of and* 😭😭😭😭😭😭

[@leobriccocola8141]

@@ferranperez8676 the edit button exists bro

[@ferranperez8676]

@@leobriccocola8141 I prefer to show my mistakes rather than hiding them behind a tool, I think more people should do it. And anyways, helps the algorithm, right? Have a good day, fella!

[@leobriccocola8141]

@@ferranperez8676 "I shat on my carpet once. Instead of cleaning it, I prefer to show my mistakes rather than hide it with a tool. I think more people should do it"

[@ferranperez8676]

@@leobriccocola8141 bro, do you have to make up sceneries to argue about something meaningless? the carpet is clean, clean your mind bro. I may repeat, HAVE A GOOD DAY

[@OGJackW]

Ending a series with actually cooking the items as accurately as possible always seems like a fun finale

[@ZulqarnainAidil]

When i was really young, my mom used to make summer rolls for us and she did use the wet hands method to soak the rice paper. Fun fact, whenever she watched Nigella, my mom asks if she's high while making the show

[@emtims1670]

I always assumed she was drunk, tbh.

[@TheRadioknight]

@@emtims1670 or both

[@SentinalhMC]

Didn't it come out that she was doing cocaine?

[@gfer66]

@@SentinalhMC Yes, in 2013. Cocaine and weed.

[@wayneking5081]

@@SentinalhMC And a lot of it

[@LilMonkeyFella87]

The rice noodles are so easy to get in the UK, that's a flub from whoever got the mung bean noodles. I see Ko-lee rice vermicelli noodles all the time in my local supermarkets in the "world food/Asian food aisle". I'd say the mung noodles are harder to come by in stores. Just seemed like they saw clear noodles and assumed they was right

[@shanayazaveri2620]

I have noticed that the celebrity cooks or TV cooks of the west always try to replace anything made of rice in a dish with something else. Freekeh in biryani, quinoa instead of white rice, and now in this one, mung bean noodles instead of rice noodles They think that rice is unhealthy. In fact I've come to the conclusion that they think any food from Asian or African cultures is inherently unhealthy and try to give it a "healthy" twist.

[@TheMadSocrates]

I feel like MOST food related tv personalities like Lawson (e.g. Rachel Ray) will never have a culinary director on staff because that director would tell them "no" a lot.

[@dylanefg]

It's a summer roll in a similar way to when youre making an omelette and it sticks and you just "Guess im having scrambled eggs again."

[@martinar.5722]

I live in Prague which has a vibrat Vietnamese community and it's amazing loads of great Vietnamese dishes are widely available.

[@evalauuu]

I just came back from visiting Prague and I’m so surprised with the amount of Vietnamese there! There’s even Vietnamese announcement at the airport I’m so surprised 😮

[@jerryle379]

​@@evalauuu we việt are officially ethnic minority of Czech ( only asian recognized as ethnic minority in Eu I think ) lot of viet come to Czech to study back in the day , then 1990 happened many stay or come over to east Europe Czech - German - Russia - Belarus - Ukraine -kazachstan - Georgia - ... In the 1990s are where we viet go aboard if we wanted to make a fortune , many made fortune over there and return , example the richest vietnamese guy pham nhat vuong made his fortune in Ukraine and Russia before return to Vietnam

[@phunk8607]

@@jerryle379 wow thanks for that info

[@aaronlopez492]

Nigela Lawson continues the long English Chef tradition of ruining every dish they lay their hands on. I hope she never has the idea of trying to make a 🥘Paella. Great reaction Chefs!!

[@krispybear]

Sorry to be the one to break it to you, but I'm pretty sure she's made that at some point.

[@fleur_and_flower]

Korean glass noodles are made from sweet potato starch! While the other noodle, often recognized by its pink net packing, is mung bean starch. If eating either plain, there is a slight sweetness with the Korean glass noodles versus the more bland mung bean noodles. You wouldn't be able to tell when it's used in japchae because it's heavily seasoned and marinated with everything else. Thickness is also different (Korean glass noodle is thicker). They both give off a transparent look because they are starch-based. You also have to quick boil rice noodles because it is rice (uncooked is very stiff), so it needs the heat to properly rehydrate (like regular rice). Rice paper, on the other hand, is very much thinner than rice noodles, so it doesn't really require any heat to soften.

[@CoBeTiti]

Pouring boiling water over dried vermicelli rice noodle will not cook the noodles as suggested in the video. That only works for PHO noodles.

[@iamtesting3824]

It's a joy to listen to Frenchie and the way explains each style of cooking by someone who really understands what is cooking all about. I'm not saying Chef Brian don't know cooking. I'm just saying Frenchie who has no cultural background can immediately grasp the concept of different cooking styles and methods.

[@pigeonlizard]

I’m watching this while preparing food for a gathering, and this literally caused me to make a grocery order for the ingredients to make this. It’s been a while for me.

[@littlewishy6432]

The best variant of a summer roll I've had was one that had roast duck as its protein. 10/10, would eat again.

[@Nobota113]

Cut summer roll are really exist but only in mekong delta area ( South West Vietnam ), they use some type of ham instead of original ingredients

[@Nobota113]

@@niki12621 oh yeah my bad, i forgot how to call this roll, and there are some variants of "bì cuốn"

[@mulldrifterz6469]

BRIAN! Please review 'Ordinary Sausage' videos. They are hilarious! I bet Frenchie would get a kick out of them too... or be completely disgusted.

[@krystal5232]

it was a joy introducing my fiance and his mom to viet spring rolls. its very easy to make and the peanut sauce was their favorite! anytime we go down to visit the family, its something we have to make at least once just to have something simple and fresh to munch on

[@hiurro]

Keep it up with adding a correct example to go with the ruined versions. It elevates the take down even more.

[@Bluemilk92]

I love it when y'all break some things down. I learned some cool things in the last couple of videos.

[@bobd2659]

Hammering home Frenchy's point...a lot of the best British chefs come from other countries! Personally, I don't mind the rolls cut depending on presentation/serving style. IE, buffet style, elegant 'sushi' type plating (with the garlic chive sticking out as the 'head'), for kids, or hor d'oeuvres - fine to cut. Meal type plating - leave it whole.

[@MrChuong1312]

Hello Chefs, I'm from Vietnam and I must say that dipping the rice paper in water is acceptable, only if you immediately remove it. You can see that technique in almost every local shop that sells spring rolls. Because the dish is not a type of "you make many of it and then sell them separately", the shop owner only makes it when there is a customer's order. For example, if a customer orders 5 rolls, the shop owner gonna dips 5 rice papers and forms them into a line, then she starts to put the ingredients into the rice paper like how you saw Auntie Thuy making rolls. The time between when you form a line of rice papers and when you start assembling, the rice paper will be dry enough but still wet enough to not break apart. I think that the British not-a-chef saw someone doing that, but her mistake was that she did not remove the rice paper from the water immediately. Other than that, her video is a whole big mistake that needed to be removed from this life.

[@leocb6605]

These new videos of yours are so good, this format makes me learn and laugh a LOT, keep it up guys great work, also 18:31 Frenchie talking like Arnold Schwarzenegger hahaha

[@garyvee6023]

I learnt from my mother when I was very young (I am 67 now) the first thing we eat with is our eyes. 🥰 There is an EXCELLENT Heston Blumenthal episode that proves this perfectly. 🥰

[@GeorgeLe]

My family does it with salmon, bun, and lettuce. Like pho, there’s room for variety. Represents the resourcefulness of the Vietnamese culture

[@royshroud9536]

Nigella Lawson is the daughter of Nigel Lawson a famous Brit politician

[@Kainham142]

I see Nigel is creative with naming his children

[@lactofermentation]

​@@Kainham142 At least it's also the name of a very lovely flower.

[@kmlamb85]

Nigella's finished rolls almost looked like they were wrapped in raw phyllo dough rather than rice paper.

[@kyosukeplays]

I watched a monk at a temple literally use their freshly washed herbs to brush the rice paper before placing it down to be wrapped up. Mind blowing to see efficiency in literally adding ingredients and water at the exact same time.

[@jockfanshaw2931]

From Wikipedia: Nigella Lucy Lawson is an English food writer and television cook. She worked for many department stores in London, and went on to graduate from Lady Margaret Hall at the University of Oxford with a second-class degree in medieval and modern languages. ( No culinary education AT ALL!!) She lived in Florence, Italy, for a time.

[@LilMonkeyFella87]

She was a food critic that for some reason wrote a cookery book and that ended up getting her a TV show. She comes from a wealthy background with strong connections, which probably also helped. Her dad was a politician and her mom was the heiress to the Lyon coffee company

[@gfer66]

@@LilMonkeyFella87 A nepo baby.

[@koreancowboy42]

​@@LilMonkeyFella87 too bad those strong connections and wealth was wasted cuz she cant cook

[@shadenox8164]

@@LilMonkeyFella87 I also seem to recall when she first started out they were trying to advertise the show using sex appeal. Now she probably didn't have control of the marketing, but it still suggests that was one of the reasons they picked her instead of someone else.

[@NeuroBe]

I once went to Vietnam on vacation and had a cooking class for these summer rolls. We even made our own rice paper. The pattern you see on them comes from the woven surface (bamboo or something similar) on which you put the rice paper to dry.

[@doublerdub1]

Nigella had that Scotland Yard investigation about ten or so year ago over her use of the booger sugar.

[@heathersurprise3381]

I will now and forever refer to cocaine as booger sugar 😂

[@catherinejones5807]

Love Vietnamese Summer Rolls! They are like a fresh, hand salad. So refreshing and light. The fresh herbs really make the rolls. You can eat them without the sauce, but they are even better with their wonderful dipping sauces (I really like the peanut sauce!😋) It’s an idea that has a lot of spring boarding ideas. Such as substituting a piece of apple or pear for the cucumber in the roll. Or a piece of smoked salmon for the shrimp. Etc. Lots of creative possibilities.😋

[@gutschke]

My kids ended up making a fruit-salad version, involving rice noodles, mint, fresh mango, strawberries and condensed milk for dipping. I am not quite sure that I am fully onboard with this concept, but I applaud them for their creativity. And it definitely was better than Nigella's efforts.

[@catherinejones5807]

@@gutschke Even though a fruit version may not be authentic, it sounds delicious. I wouldn’t put it past some creative Vietnamese cooks or chefs putting together their own versions of summer rolls with different ingredients and flavors (including fresh fruit).

[@godfreyofbouillon966]

You guys are very entertaining and educational. A breath of fresh in a KZbin cooking genre. And thanks to you I also find out about other great cooking channels like Thuy Pham. Awesome.

[@purplerose9041]

We also add thin slides of green apples in Spring rolls. The mild sour taste from green apples really add a kick to Spring rolls.

[@thomasdrew1159]

Really like this format. Nice mix of bagging on some celebrity chefs, reacting to how its done and even eating yourselves

[@xw66xw]

I was so excited for this video, and it did not disappoint! You two are awesome!

[@dcloud8992]

i'm from Vietnam and yes, summer scroll do have a lot of herbs here.

[@nikulasu]

At restaurants they usually don’t include herbs because perhaps they think many people can not handle the taste of herbs. But at home, herbs are the essential ingredients of the fresh rolls. Nuoc mam or seasoned fish sauce is usually used for fresh rolls.

[@MrRudyc85]

I love how you show the right way to make authentic cuisine and the wrong way to make authentic cuisine

[@howardcummins2174]

The key to goi coun is rinsing the cooked noodles and stopping while they are still warm. This will cause them to be sticky that will make the roll firm and hold together. look at her crap! loose and wet. And also guys you need to wet the rice paper, completely, adding just the filling will not moisten the edges allowing you to roll and close the roll.

[@Superintendent_ChaImers]

I usually just have a spray bottle for water when working with rice paper. One spritz with the mist setting gives the paper just enough water to get the job done. If I want to get a tiny bit fancy I'll let a couple herbs steep in the spray bottle for a bit beforehand.

[@jaf1x67]

That first Summer roll looked so good and probably tasted even better, That Nigella one, I wouldn't even consider giving it to my dog! Probably get charged by the SPCA for cruelty to animals. LOL Always look forward to sundays for you guys!

[@mindlessmeat4055]

My friend from work sometime helps his neighbor with car work, like oil changes and other relatively simple stuff. As payment, she cooks food for him. She is Asian, though I don't know from where but he gave me one of the things she made and it was like this spicy chicken glass noodle wrap. It was very tasty.

[@FakeJeep]

20:13 Define "lots" since every video I see involving a British "chef" seems to be them bastardizing a dish from a random part of the world. Hell even Gordon couldn't make a grilled cheese.... THIS STILL AMAZES ME.

[@sebastianwagner7334]

Really enjoy this themed double feature format. Hope it does not cause you too much trouble.

[@yichen4]

There are lots of versions of rice noodles for different purposes. Pho is different from Bihoon and preparations are different. Taiwanese stir fried rice noodles for example is soaked and steamed. I usually use Bihoon for summer rolls (I could be wrong), soak it and cook it for less than one minute.

[@faereman]

Brian: "There are a lot of great british chefs." Frenchie: 🤨

[@MrYungfras]

Frenchie talking too much is genius. He’s becoming Chef Brian.

[@IrisD2215]

Actually, we Vietnamese would love to just roll our own summer rolls and eat them on the spot at home. We plate our veggies, rice paper, meats blah blah... on the table and just roll and eat one by one for the freshness. Yummy!

[@RealMaxMura]

09:09 All three guys seemed intrigued with Nigella’s assistant. Max too! 😂

[@DogFish-NZ]

meek row wah vae

[@hly1226]

Yes. You usually have to pluck the leaves off the stem, that was my job when I was a kid. Remember sitting on the floor plucking it all into a big bowl...I was helping! lmao We don't usually use cilantro in ours...usually use lettuce, mint, perilla, fish mint, thai basil, bean sprouts instead of cucumber. But it is really customizable...whatever you have on hand really. Same with the meat: pork, beef, fish, etc. (or tofu if you want a vegetarian version). We dunk the rice paper too because that pat with water only really works if you are wrapping for everyone by yourself. If you are eating family style, it will be a pain for everyone doing that.

[@spyderkim]

Hey that viet spots right by my house! Awesome old-school place in queens

[@ravenhorizon-shadowheart2524]

I've been loving these! Ngl Brian, I'm really looking forward to when you show Frenchie... Mexican Week!!! I'm going to be dying of laughter that day!

[@meganmarts5769]

I like to do the herbs fresh out the garden. Ive done a vegan one with watermelon radish (so beautiful) and wild ramps. Not traditional but i really enjoyed it

[@LayfonDragnia]

Don’t know if this is worth mentioning but me and my mom have bought that Rose brand rice paper for our summer rolls on accident. It was SUPER delicate and ripped easily. I think it may be why Nigella used that “unique” method of rolling and cutting.

[@Dutch_chess]

I usually see Mung bean noodles for stir frying. It's a staple for the Filipino noodle dish called Pansit. The texture is just right for the wok or pan frying.

[@underourrock]

I really like how in hindsight I now know what was wrong with some summer rolls I have had before. Something made it very hard to bite through and to tear off the bite while others previously weren't. I'm glad to know that it was very likely the wrong noodle and know what to look for next time. It wasn't pleasant.

[@schilling3003]

Using the stems and even roots of coriander is very common in asian cuisine. The texture is actually quite nice.

[@bloodyfitnerd1947]

7:50 Sure you can eat anything as a starter, but people don't normally eat for example a hamburger as a starter, or ice cream, or beef wellington, or pie or pizza, ect ect.

[@pauldenamiel]

You’re obviously not American

[@argonwheatbelly637]

My local places do not put cilantro in the rolls, because too many people would stop ordering them.

[@gutschke]

Cilantro tastes like soap to me. It's delicious. Must be an acquired taste, but I always want cilantro, mint, perilla, and Thai basil in my spring rolls. Lettuce would be good too.

[@tedphung5636]

In Vietnam with the fresh noodle you can straight away put into the roll and roll it. But if you are in abroad you have to use the dried noodle and you have to boil the noodles and drain it to dry after rinse it under the cold water…

[@hoangnguyennguyen1032]

You have seen fried spring rolls and fresh spring rolls. But have you heard of GRILLED spring rolls? That's my favorite.

[@IamDrSpock]

Frenchie is still mad at the British after he lost to Bobby Flay because he used English muffins. Lmao

[@elizabethmorales131]

We love you Frenchie! 😂❤

[@atnguyenquy1331]

When she walked away from the rice paper wrap while it's still in the bowl of water, i'm suprised she managed to get it out without it breaking.

[@WyldJezter]

Frenchys reaction to someone being from UK will always make me laugh lmao

[@AndThatsaChinson]

I've never made a spring/summer roll let alone tried them. And even still I'm more confident in my own ability to make them over Nigella's.

[@IKMcGwee]

You want more suffering? You should see Rachel Ray's Pozole recipe. No i didnt miss spell that. Consider that your preview.

[@autummsun]

Hehe I remember this … I still love Nigella though . We Viet can make this with our eyes closed. We don’t use stems or perilla leaves. Bread sprouts with the ends trimmed and cucumbers cut very nice. The most important thing is the sauce ( no you can not soak only rice noodles , you have to cook it !) . If your dipping sauce sucks then throw everything away !

[@CookingwithStephennJacklyn]

Tapping in from Trinidad & Tobago 🇹🇹...yet another educational and entertaining episode👍💯 Cheers 🍻

[@shebakoby]

to be entirely fair, I will put peanut sauce directly into a salad roll, but ONLY if I'm going to eat it right away. Usually on the ham before I throw the lettuce/herbs in.

[@skirk248]

The quality of their food and the beauty of their women made the Brits the worlds best sailors

[@manalittlesis]

Tbh i never saw a vietnamese person soaked the rice paper in a bowl of water. All of them do is like the way Ms. Thuy did. Or if they want to do it fast, they use spray bottle. Yes, most of east Asian can separate which is vermicelli and glass noodle by look at the size and packaging 😊 im surprised Chef Brian don't really like glass noodle dishes. I like steamed shrimp with glass noodle. The name sounds simple but the flavour is just *chef kiss*. Phad woon sen also my favourite. It just like the Chinese stir fried glass noodle but thai glass noodle is different in the consistency. Its more chewy in my opinion.

[@foxinazul]

Soaking it in a bowl is pretty hard, so you'll often see special-made containers that let you rotate the paper quickly and easily. They're great for family meals where we make them together at the dinner table

[@gutschke]

We usually set a big dinner plate with some water onto the table. Dip the rice paper into the water, take it out, assemble the spring roll. Couldn't be easier. Usually, it takes guests no more than one or two tries to learn the technique.

[@sanyang8614]

it's just personal taste, he said himself that it's not for him, he understands that there are others who enjoy it. even the most delicious dishes from best chefs are still not to the liking of some people. i personally also don't like glass noodle, i just don't like the chewy texture.

[@CountZap]

The beauty of their women and the taste of their food made the British the best sailors in the world

[@hirtisrandolph4843]

Oof *emotional--

[@Sharon46T]

Nigella’s video is so old! Thought you’d already reacted to that? You need to be reviewing JO’s vegan shepherds pie! You’ll both love it! (LMAO) 😂

[@artdog0100]

Frenchie got some color in his face. He looks great.

[@KarmasAB123]

I worked briefly with sushi and watching her walking away from the rice paper might be the most infuriating part XD It CAN'T stay in there.

[@etatauri]

imagine ordering a burrito and it comes out sliced up like a sushi roll

[@stellamarie1065]

For me, a summer roll is just a vehicle for peanut sauce 😁.

[@nickmet12]

Just right before my evening meal. Thanks!

[@milnez]

Love to see you two with the JOLLY guys 😂

[@dagan2000]

never change Frenchie, never change

[@cqng341]

Eh.. Oversea yeah But in Vietnam, there are dozens of different rolls + sauces. If you go to rolls specialty resto in VN, it's like a wonderland of rolls and sauces. Yummmm❤

[@marktisdale7935]

20:14 Frenchie's look is saying, "What great British chefs?"

[@1slow370]

@8:30 best mung bean noodle recipe is Thai woon sen or voon sen.

[@graf_marcula]

Interesting take on summerroll here. Only way I know how to make it comes from my vietnamese ex girlfriend and her moms and grandmas recipe. Making it together we would always use pork belly. boiled a bit to get the impurities out with vietnamese shrimp. A salad leaf, cilantro, cucumber, carrott and koriander. Leave the stems on frenchie. The texture of the stems blends in with everything else and thats where all the taste is. We also dipped it in peanut sauce because we were naughty like that :D

[@TeaTimeStop]

shock, even though I'm just learning to cook, I know that rice paper doesn't soak for that long... it's good that you showed the other clip in this video, because I kept thinking that I had to soak the rice paper in water and not that it would be enough to run a wet hand over it and it would be OK to roll it up

[@dahaka3725]

8:43 Funchosa is a great glasnoodel dish (I believe a Korean dish) fits with most other dishes

[@theflannelfiend2612]

I like perilla, fish mint, mint, Vietnamese coriander, lettuce, and bean sprouts in my spring rolls.

[@olibo1149]

Funny that the mung bean noodles reminded frenchie of ALIEN. I think the scene he thinks of is the dissection of a facehugger. To simulate its inner organs they used an oyster, fish organs and Udon noodles. It would be a nice change of subject, but still food related for Frenchie and Brian to react to movie scenes like that. Id have a few suggestions. If youre Interested in seeing them do that, Id suggest upvoting this comment, so they see this.

[@unclebobboomergames]

19:58 Thats the kicker. A lot of these personalites try and do so much extra and over complicate things. They work harder to make a dish worse.

[@illuminamiYT]

im crying shes cutting it like its sushi AHAHAH