Making Celebrity Chefs' Best Recipes But Better

Is it possible to make a perfect recipe better?
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[@daednu1197]

My wife left

[@L17_8]

Jesus loves you ❤️ Nothing can compare to how he loves you. When he hung on that cross, he thought of you. As they tore open his back, he thought of your prayer time with him. As the thorns dug into his head, he thought of you spending time in the word of God. As the spears went into his side, he imagined embracing you in heaven. Please turn to Jesus and repent and receive Salvation before it's too late. The end times described in the Bible are already happening in the world. Jesus was born into this world free of sin and then he died on the cross for our sins and God raised him from the dead on the third day. He is waiting for you with open arms. His heart longs for you.

[@SpringAutumn2001]

My Wife right

[@thedallastexan]

​@@SpringAutumn2001wrong

[@AhmedAhmed-ft1md]

​@@SpringAutumn2001my wife middle

[@TuxLinuxOfficial]

Wowzers!!! 🤣🤣🤣

[@ask230]

Josh: "I wanna keep it simple" Also Josh: * proceeds to assassinate the Dijon & mayo combo *

[@brat46]

99% of Josh's food I would not eat. Too much over seasoned/ over flavored?. Sometimes simple is best.

[@SKITEMAN]

​@brat46 so you've cooked all his recipes? Mixing multiple ingredients together for a sauce isnt complicated 😂 its added steps 🤣 not cooking differently 😂 What recipe exactly do you judge him for using too much seasoning?

[@valentin4203]

I think this video should have been called: making chefs famous recipes fancier. Because I think making something better does not just mean adding different elaborate ingredients

[@Jake-yf3gv]

correct. His versions still look delicious, but it doesn't seem like the added work to enhancement ration is there for this to be practical. That update to the Julia Child one though, that doesn't seem hard and looked hella good.

[@pipipipi911]

Exactly this feels like a bias competition LOL

[@simonrandall-bc1en]

Totally agree, some of these are just flat out new recipes and creations.

[@Lexicon865]

It doesn't but also all of these look better than the original recipes to be fair. Not that the OG recipes are bad but like the sandwich and chocolate games def feel like better versions of the original with slight tweaks while the coq au vin and breakfast one are straight up glow ups (even if the egg one is outright different to be fair) Beef wellington is the only one that I feel is straight up a fancier version since while potentially better, that one's straight up more elaborate while the rest were either small changes that had big effects, with the egg dish being a completely different dish (but I'd say *less* fancy since it feels like something you'd be likelier to see in cafes and stuff while the OG version of that is straight up some Michelin star restaurant appetizer)

[@pipipipi911]

@@Lexicon865 i think the word "better" is given tbh because this recipes are old not many chefs had that much access compared to modern days josh had many thing access in different types of recipes good for him i guess?

[@TheHilltopperNation]

It’s so clear that the taste test isn’t actually blind and that Vikram knows which is Josh’s and what the talking points are for why it’s better

[@iJustMarisa]

If Vik help with filming, he’s gonna hear Josh’s talking points. I def wish they brought someone random in who wasn’t on his team

[@S3lvah]

Yeah, even if it isn't on purpose, just hearing the descriptors is enough to suggest one's brain to use them later, thus biasing the outcome

[@sunnyg2024]

Vikram is such a kiss ass, using him for the blind tasting is a waste and fraud.

[@RawCalcium]

Yeah definetly, I mean during the 1st one, the sandwich, immediatly after he picks Joshuas he starts talking about how what Joshua had added made it better while the original was a good base. Sure there was a small cut there where Joshua could have told him it was his but keep that in in that case, as it is right now it seems like he 100% knows which is Joshuas

[@richc6337]

I agree that it would be more fun to have a different taste tester who isn't around the set all day. Vikram is wonderful but in this instance how about Josh's wife or mom?

[@billowens6107]

Wow- his employee picked his dish every time -crazy

[@_MrTrue]

Sycophant

[@Meh2021]

you want chefs to fly and try it out instead? you want a random street person to be the one who tastes? it can also be what was just convenient. Also all this while its them who have been tasting in this channel so why expect it to be different this time around? if he never introduced his crew and they were the ones who were tasting it, you would have thought its a random person just because they work there doesnt mean they cant have different opinion but ig you cant imagine that since you suck up to your boss that much irl and cant expect someone else to not do the same right? ¯\_(ツ)_/¯

[@Uhh16]

@@Meh2021damn did someone piss in your cereal? Why are you so tilted? his comment is based in all of these but betters josh dishes are probably just set up to win bc it’s better for him his channel his cook books etc, I’ve watched a lot of the but betters & never seen the other person come out on top

[@Meh2021]

​@@Uhh16 OFC its a setup how can a chef win against FAST FOOD its a total setup to sell books quite the margin in selling books. The people who buy the books wont ever cook using the book thereby challenging his claims. The people who watch his videos of but better will never cook it and compare it themselves cuz they have blind faith in almighty josh, but what to do I know i eat my cereal with piss in it by random strangers and get angry at idiotic comments

[@Uhh16]

@@Meh2021 yeah you do eat your cereal with piss

[@luisco21]

This has something of "Let's add a beatbox to Mozart, and some Maracas! and that special Skrillex sound!"

[@GCOSBenbow]

I made a lamb wellington for my parents 40th anniversary recently. Cooked to a slightly underdone, 5 lamb shanks in beef stock and red wine with cremini mushrooms, shallots, and carrots; stripped the meat off the bone and pressed into a log and then froze overnight. Lightly processed the cooking liquid/veggies with some uncooked morrell mushrooms and then cooked with port until dry for the duxelles. Made a rosemary and mint crepe (burnt 4 before I managed to get it right which was a new one for me, needs to go super low and slow). Used venison bacon instead of prosciutto. Slathered the frozen lamb blocks with a very mild mustard and a tiny amount of horseradish. Then prepped as usual for a wellington. One of the hardest things I've ever cooked but I was super happy with it.

[@terfalicious]

Sounds amazing!

[@annaelisavettavonnedozza9607]

Not sure how I feel about LAMB Wellington. It’s such a gamey meat, I feel like it would overpower the delicacy of the mushroom & pastry. You processed the cooking liquid, which had red wine…in a port? And you ended up with the flavors of mint overtop hints of mustard &…horseradish lol. Ever heard that phrase “Keep it Simple?” A for effort though. I’m sure your parents loved the depth of a what was supposed to be a very traditionally un-complex dish 😂

[@activatewindows7415]

@@annaelisavettavonnedozza9607could have worded it nicer, but i agree lol

[@raphakuth9853]

Sounds insane!

[@GCOSBenbow]

@@annaelisavettavonnedozza9607 yikes you must be fun at parties

[@LapisTiger]

The "But Better " is the one that I always return to watch. Thanks for the new video!

[@stephanieduran3364]

I think is a little pretentious...😅 one thing is to make a big Mac better or spam better... but those dishes are perfect. Having said that he did it respectfully

[@LeahsPaladar]

Same! Love to see it.

[@kelvincannon3675]

He knew his wife would tell the truth, that's why he had his henchmen taste the cake, rather than his wife who knows how real "Beatty chocolate cake's" supposed to taste! #MarriedToTheGameNotTheHusbandShouldntBeReservedExclusivelyWivesOpinionsWivesSupportTheBallAndOrTheChain

[@dawkosvk]

didn't make them better, just different

[@Sniperboy5551]

He’s just pretentious and popular. He’s kinda annoying.

[@filipthe2]

The but better music is like ptsd in a good way every time it pops up I know it's that time ... but better😂

[@morganclaiborne3122]

“Ptsd in a good way” is the funniest description of nostalgia I’ve ever seen 😂

[@jadehaeseldonckx8526]

If there is one thing i absolutly love about Joshuas videos is the fact that he always adds the metric measurements too! This way it is so easy to get great results when following an american chef. Also the food always looks so good🤤🤤🤤

[@jonathanvonwowern-barrefor6618]

>Today we're going to make this dish, but better! >Proceeds to make a completely different dish

[@savannahm.laurentian1286]

JEEZUZ. Watching the number of pans & cooking processes for Julia's coq au vin made me think, that's how you cook when you've got other people to clean up. Thanks as always.😋😋😋

[@DrHDoofenshmirtzphd]

Not really. French cooking is generally taught with lots of pans for quite a few dishes. Generally it is faster if you have multiple pans going instead of browning something, taking it out, and browning the next thing. It also is a way to make sure you aren't overcrowding a pan and inadvertently steaming things you shouldn't be steaming. Plus, if you do a one pot version and that one pot has high sides it is going to be more of a pain to brown things compared to a skillet with low sides that is meant for that purpose.

[@paulweber1740]

As soon as the first glimpse of your hash brown/egg/lardon/caviar flashed on screen, my eyes got huge and I said “GOT DAYUM!” I’m making that this weekend. And if any restaurant made that I’d order it every time. Great work Josh.

[@bakerfresh]

I like the contrasting meals. Here we have milk in a bowl with cheerios, I decided to up the Auntie and make a Full Breakfast with Eggs, Hashbrowns and Steak. Whatta you like more?

[@flyboxpicture]

The fact that Joshua needs to add a tons of ingredients and process to these recipes really solidifies that they are perfect in their own way and it is HARD to improve on those recipes. Really made me appreciate the original recipes.

[@orcsmoocher3207]

The fact that Josh is not only aware of this, reiterates this with every recipe, and acknowledges that his versions are him fucking around and being extra largely for fun is what's making me confused about all the comments accusing him of missing the point or rigging the judging to skew towards his result, haha.

[@flyboxpicture]

@@orcsmoocher3207 I agree, it's 'to each their own' things, all subjective. He's doing it the way he thinks it's better. Nothing wrong with that. I appreciate that.

[@austinfassino]

Fun fact: "One of these tools" at 19:29 in Germany is called an "Eierschalensollbruchstellenverursacher"... probably my favorite German word.

[@KaptajnKaffe]

So simple, so elegant - like a cloud ☁️☁️

[@brightgold.ravenclaw]

The fun thing is that Not Even every german knows that Word

[@Filo1337]

the German language is a weapon.

[@heinrichhein3102]

@@Filo1337Hans get ze Wörterbuch

[@cynclairewoods4225]

Its funny seeing you post this bc I had JUST heard the word a few days ago for the first time in a Short

[@bigmig67]

Thanks for recognising that Brazilian vibe to the Bourdain sandwich. Classic São Paulo sandwich

[@georgewilson2575]

So Josh's improvement is to make a different dish almost entirely. They look good, but they aren't improvements on the originals. They are simply different dishes.

[@mayadoran2197]

Since WHEN has Chef Gordon NOT used crepes in a Wellington. We’ve all seen him make it for years- there is always a crepe.

[@indianajanner2808]

But better? This time it’s definitely “but different”

[@BrunaAndrade-du9li]

im glad u take the time to show how one can debone a wing, but for me, the chicken is already stuffed ---with the bone, who has a lot of flavors in it

[@pavillion1124]

I Have never seen someone make a blindfold so pointless in such a simple way XD Vik grabs a toasted bun sando then a toasted sliced bread sando... i wonder which ones joshes XD

[@madcappiktures]

Just the mention of Anthony’s name made me tear up. He’s been such an immense influence on my cooking and life in general. Forever missed. 🥺

[@rpdx3]

Fun! Basically you made completely different recipes, so not really comparable, but fun none the less. I make my coq au vin in one pot. 😊

[@fozzyllicciouss897]

I usually avoid long recipe videos. But yours are addictive. You’re an amazing presenter. Very entertaining and educative❤

[@LewKlew]

Your Julia Child recipe shouldn't be called a but better, it was a completely different dish.

[@valeriebishop477]

You put so much time into each video and it shows! BRAVO! 👏🏼❤

[@BurningMoreXP]

Josh = Colonel Sanders Vikram = Trunks from DBZ I just can’t unsee it.

[@ilikevideos4868]

Lmao 100%

[@clutchrudy2137]

Joshua! My gf meet you the other day when you bought bagels from her work. I had left early and didn’t get to met you, so sad. I love your videos and try to recreate a few things, still working thru your first book! Trust me I don’t just watch lol. Much love.

[@grendal1753]

Gotta say Josh, that cake layer didn’t collapse when you slapped down the frosting, it fell in the over, check vid at 15:45, you can see the front layer is dented already

[@JoshuaWeissman]

Ina’s recipe specifies that the centers will indent and are soft based off her recipes. When I threw the frosting on top the tender center it indented even more. It doesn’t require a mathematical scientist to figure this out.

[@grendal1753]

@@JoshuaWeissman oK, I’ll agree partially with that, but on the other hand, it also doesn’t take a mathematical genius to figure out that you don’t slam icing down on a soft centered cake.

[@numimio]

@@grendal1753so you admit you were mistaken, you lost dude lmao.

[@StrikeforceSagas]

@grendal1753 mission faild, you’ll get em next time

[@Tvck3rm]

@@JoshuaWeissmanmathematical scientists man

[@aahil_27]

Your cookbook was delivered as i was watching your video, i have just finished reading the texture + flavour... section and I love it. I can't wait to make that Italian hot chocolate!!

[@SH-wg1cq]

For once i wish one person on camera will talks shit about joshuas food. I for one have lots to say about what u have made in regards to the caviar egg dish.

[@SH-wg1cq]

Also the wellington. Just nah.

[@kennethgrossman289]

I hope Gordan sees this video. "Sweetheart, I'm coming for you." Gordan is the one chef I have always wanted to meet. I have cooked a few of his recipes and loved them. A lot of my cooking is inspired by his way of cooking.

[@stevontewood7836]

God bless you Josh. Thanks for helping me severely improve my cooking. Let the haters roll off man. Keep doing your thing. 💪🏾

[@priayief]

While watching this video I was thinking of making some of these more complicated dishes myself. Whew! That's a lot of work. But then I realized you're not only making the original version but creating a new version and making that one too. I'm impressed.

[@English_cliff_in_USA]

I think as others have mentioned, lets just add lots more ingredients, and totally change the recipe. The coq au Vin was a poutine not the same at all and the eggs were a breakfast even his staff said it was a great breakfast. I like the channel but this is just take a wonderful recipe and add lots more ingredients and change the ingredients and say its better. No doubt lots will disagree but we can all have our own opinion.

[@Sir_Loin_Of_Beef]

the poutine roulade coq au vin is such overkill, I love it :D

[@justwondering1926]

Josh always makes enough sauce to feed a family for a year and sit in the fridge until 5 years past the expiration date.

[@JimiFilo]

It’s a solid exploration of classics, which is how cooking evolves. Also, we miss you Tony. Quick note on eggs: take 2T milk, whisk with 2tsp of cornstarch, then scramble with eggs (at least 4). Cook on high heat pan with 1T melted butter per egg. Perfect creamy eggs, minus the time and constant stirring.

[@edpulsifer776]

Called those Knights in Shining Armor. Hamburger patty, onions, carrots and potatoes was our go to.

[@noneofyourbusiness3288]

Thank you for putting all measurements also in grams. Not only because of metric system, but also because I think gravimetric measurements make a lot more sense for measuring solids than volumetric measurements.

[@KingDoyle1996]

Josh doing the most like usual you should do a recipe with only a few ingredients.

[@clarkds5620]

Went out for ingredients immediately, and just made the OG mortadella sandwich recipe. WOW. Seriously life-changing, go out and make it now!

[@erichmeyerhoff7931]

While complicated, that chicken dish is a masterpiece. Must be delicious over regular mashed potatoes

[@Nuggo1]

I decided to make that mortadella sandwich, but being low on funds and mortadella around here being pricy i made it with some nice quality ham and i will say it tastes AMAZING. You could really interchange any meat in that recipe and i can assure you it would taste AMAZING. Thank you for opening my eyes to these wonderful foods!

[@CoachMilli]

Acknowledging the mistakes in his cookbook but pawning them off on the writers or editors of the cookbook. But at least he acknowledged them. But his recipes in the books are delicious so do what you will.

[@danielschwanke7580]

so basically, Josh is better than all the chefs that have ever existed...combined. Got it

[@ouchiehampton]

this is the classic josh we've all missed 😊

[@jello1977]

Are you fucking serious? This is rubbish.

[@zacharyzimmerman2101]

Calling a mistake on the wellington. Shouldve used the eye of a ribeye with the cap removed. Prime would be good. Wagyu would be bonkers. The fat content. The deliciousness...

[@usmcplu]

Just a couple Arugula leaves would improve the Mortadella sandwich. Just a little pop of fresh fresh to cut the fattiness and saltiness. Fun video. Your grind is real.

[@SiriusMined]

That Wellington isn't better.

[@ramseykerkula7758]

Plus he stole it from Ramsay Restaurant Savoy in London

[@HalloweenFanatic2024]

No he didn’t

[@ramseykerkula7758]

@@HalloweenFanatic2024 boy you can literally look up Savoy Wellington it's been around for a half decade ....

[@HalloweenFanatic2024]

@@ramseykerkula7758why you have “…..”

[@MrRicoPL]

I`m courious what Gordon will say to your version of beef wellington.

[@bogdanbageag6368]

This is a great episode , more like these please, old recipes and not necessarily from famous chefs, but upgrade them a la " CHEF WEISSMAN STYLE " . let's GOOOOO you culinary Picasso!!!

[@razzrazzly6078]

Josh, Beatty's cake is "COFFEE FORWARD!" You said it. I am making it. COFFEE FOREVER!!!

[@phr3dmcc0y]

Dude, I call Bullshit. Until you have those chefs on your channel and THEY say YOURS is better, I call bullshit. Next time you do a "but better" Try to get the OG chef on to say "Yes it is better" or "No fucking chance loser!" Having said that, I know some of these chefs have passed away. That means you better hurry and call the remaining chefs to get them on your show.

[@intelli-gent9863]

Fr he's got balls claiming his dishes are better vs OGs. He has a taste tester that is on his payroll and makes drastic changes to some of these dishes that make them completely different 😂

[@joeltilling3606]

I really hope he launches some merch at one point especially an apron or something!! He's really getting me into cooking. It would be nice to get something like that from him!

[@DennisM168]

Do your recipes taste better? Probably. Would anyone on this planet rather do your recipe than the original? Probably not. Those OG recipes are absolutely fantastic because of their simplicity. Removing that simplicity by adding 20 ingredients and increasing the time spent in the kitchen tenfold actually makes those dishes worse, because as a wise woman once said: "Ain't nobody got time for that."

[@goonbosstv5349]

Ain't no way on this planet or any fucking other one that Josh's mortadella sandwich is better than the OG.

[@sowitapid]

Josh turning Julia Childs Coq au vin into a poutine feels sacriligious, but i really wanna try that now.

[@mikegormley1278]

You forgot the most important part of Julia Child's recipes, drink as much or more wine, then you put in pot

[@dangitdale4835]

I fear for Josh's children lol

[@Nikuzo]

making children... BUT BETTER

[@tristanaplaut]

The original recipes are a perfect example of the 80/20 principle - the most taste/value out of the least amount of effort. It's funny to see how much extra complexity Josh has to add to beat an optimized version of a simple recipe -

[@UKBREADx]

That 'Wellington' looked abominable.

[@johanneskingma]

2:40 really?

[@kloroformd]

But what if... you did episodes like this by selling tickets for "meal experiences" and genuinely had blind tastings?

[@bomb121]

I'm pretty sure that in his Coq Au Vin recipe, they were cremini mushrooms, not shitake. But I love it all!

[@theuglywolf2536]

I wonder what the result would be if it wasn't being judged by people literally on his payroll?

[@sufferedsage]

I saw you filming something in a Longjohn Silvers/A&W parking lot in Austin Texas, on March 21st 2024 at roughly 11:10 A.M. I thought about yelling something out of my car window at you, but I didn't want to ruin your shot, and I also kinda forgot your name. Instead of yelling something from my moving vehicle like "Hey, expensive cooking guy form youtube, I like your videos!" I just drove away. It is one of my biggest regrets. P.S. look forward to the new video!

[@drakrtar]

kinda sus having the taste tester always do it in the same order

[@ecereto]

The mortadela sandwich probably came from inspiration on the one they sell in São Paulo's public market. Its actually simpler there. It's just mortadela and mozzarella cheese on a french roll. But they add a ton of mortadela. Like 5 times more than you did. It's a full meal for two kind of large.

[@jzwadlo]

Pays homage instead of just being like 'I'm better' Cooking methods, knowledge and cookware has move on so massive respect to the balance of paying homage to tradition whilst still trying to use the aforementioned to make the recipes more '2024' Well balanced video!

[@Rougetbat]

I'd argue getting his employee to "verify" these dishes as better is exactly what that is lol.

[@FoulOwl2112]

The simpage is strong with this one.

[@gwina64]

3:40 put the onions on first so when you flip the meat they come with and don’t go everywhere like they did

[@zam1320]

Buzzfeed ahhhhhh video

[@iamthedevilsadvocate]

😂😂

[@amanmanhas7449]

The fact that the original recipes are great is due to the fact that they are simple and does not require a fuck load of ingredients

[@anyrealitybutthisone804]

Dude that mortedella sandwich is revolutionary. I've made it like 4 times in the last 2 weeks.

[@gschwaigerMD]

After having faced multiple challenges of all sorts, I dare Papa Joshua to use his expertise and cooking skills to bring us some strictly plant-based, vegan recipes. Big fan, keep up the great work, Joshua & Team!

[@jdub1922]

Great Poutine recipe, but NOT AT ALL Coq au Vin! Makin a new recipe isn't the same as "but bettering" another recipe! Same with a bunch of these... :(

[@crwdfwtx]

I love hearing Vikram’s opinions about the food, he’s a naturally eloquent critic.

[@rfxlman7462]

Hi Josh I love the vids I just wanted to let you know people in the uk call it Worcester sauce not Worcestershire ❤

[@hnasaito]

The fact you have Anthony in this mix

[@Drinkyoghurt]

I feel like once you get a base understanding of flavors and textures you can do whatever you want (unless you're baking). There's a lot of great bases to go off of, but the nice thing about taste is that it's subjective.

[@mclabaugh]

This is Josh at his best & the respect for the classics & his own skills & creativity makes for a great viewing.

[@bigcavedigdugtista]

this dude is sifting granulated sugar lmao

[@natrixxvision6997]

30:02 I think there’s at least one more video of these that can be done. Emeril’s gumbo. Jacque Pepin’s omelette. Lidia’s risotto.

[@GreenSscythe]

But Better is back! Huzzah! Please keep it coming back!

[@LeoFieTv]

The thing about Anthony Bourdain's Mortadella sandwich is that you can make it without prep. You buy mortadella and cheese already sliced, so you only have to cut the bread. It's a recipe for when you are in the ADHD zone and forgot to eat for 10 horus and you're all shacky from low blood sugar. Then it's this or chocolate.

[@natrixxvision6997]

I think of coq au vin as being a one pot braise. When you turn it into a roast and debone the chicken…it’s not coq au vin anymore. But it is delicious.

[@silasthornton3269]

Torchy’s Tacos but better

[@phillipdangt341]

Once again, failing the challenge at the most basic level. You can't make a video about making a recipe better and then just completely make a separate dish. The only way to "improve" these dishes would be better ingredients or a different way of making it. Like with Julia Child's dish, cutting out half the steps and doing it in one pan would have been an improvement. Instead, you failed and laughably tried to compare hers to poutine. Also having judges who are clearly biased is a hilarious cherry on top of your failure.

[@sumayyaaaa]

I watched this while fasting. Why do I do this to myself 😩

[@JerryMillerj]

It's been quite a pump. But you know, with Crypto, the big question is always when to enter and exit the market to make profits. What are your thoughts on that? I've been holding $350k since 2022 and seen it pump n dump.

[@KRO-222]

You know what makes a chocolate cake even *better* better?? Add some almond extract, just a bit less than the amount of the vanilla extract. That plus the coffee is 👌🏻

[@vixenligon1167]

The short ribs in the beef Wellington made me want to try it. I don’t like fillet mignon. I truly don’t think I’d ever make beef Wellington but if I did, I would make yours.

[@matthewmedina7992]

I love your videos and you're an amazing chef/baker I think it's funny you obviously told the tester which ones were your dish 😂

[@brandonmcgarvey5000]

Wow 4 of 4 win for YOU who could have guessed lol… okay I’ll tell you what I learned… you didn’t make THOSE RECIPES better.. you completely changed the recipes to make them not the same dish whatsoever… and you had dudes who are your employees taste them lol so of course they know which one is yours… if you want to make those recipes but better then… make those actual recipes and change the cooking process… don’t make it literally an entirely different dish and then have your employees try them lol

[@TheFrenchToad]

Biased team…

[@Safaid862]

Hence proved joshua is the best cook in the entire world x past x present and future. Also vick you dont like coffee and cavier. Are you even a fucking cook?

[@randy129]

JOSH. So I made the Morty sandos. This is a bit of a tough one for me to make as mortadella is a bit difficult for me to find in Arkansas. I made Bourdain’s first then I made yours. And I added a fried egg to it. OMG. MORTY BREAKFAST SANDO. You really should try this. 👍👍

[@dannystarkridesfixed]

Vic leaving the blindfold on while still licking the spoon after the cake taste test was unnecessarily spicy and creepy haha.

[@hardcorebusiness7990]

Coq au vin is something I work with daily and ita asked commonly how its pronounced. I'm glad you said it both ways within 3 seconds of introducing the dish