David Kinch Makes The Ultimate Oyster Po Boy Sandwich

[@Birkirrey]

These guys have a chemistry and both have smooth voices. They should do a podcast

[@HughJNess-ly6er]

Sunking2112 or do each other in the butt

[@13939014402]

I like those two doing all the smart conversation while cooking, really entertaining, more David Kinch plz.

[@benthao587]

Need a whole netflix series of just Chef David Kinch and Friends!

[@iv4n]

These two need to be on more shows together

[@Divine_R]

Both chefs fit really well w each other, a very enjoyable watch and a great looking po boy!

[@benthao4816]

I like the silent and passive jabs they make to each other. Lol!

[@sorkai2]

They have amazing chemistry . i would love to see more of them together haha.

[@markchristopher4165]

This interaction is so great

[@arowai852]

That mise en place on point

[@user-hs4eo3ep7y]

man the crunch tho

[@emalinel]

I get what the other guy means. oysters are already briny enough so I think pickles would either make the sandwich too salty/sour or completely overwhelm the natural flavor of the oysters

[@The_Mushroom_Guy]

Hell yeah, now I'm jonesin' for one

[@louiep432]

You guys are informative.. it's like the show of Alton Brown that I used to watch when I was in highschool.

[@ItumelengS]

Loved this series

[@MrTDawes]

5:07 the music's hyped for fried oysters XD

[@azzakwan]

the sound they make while munching them 😍

[@altdelet3778]

That Leidenheimer is probably the best french bread in the US

[@Anonymous-nj2ow]

i grew up in the south, fried oysters is a real delicacy, and in a good poboy with like, jalapeno mayo, lettuce and cheese with hot sauce, that's something. You looking for a living, just make a place that does that .

[@t.diddle7998]

You had me at using Louisiana brand hot sauce...the BEST hot sauce EVER!!! These fools have really stumbled into making a great oyster Po'Boy.

[@terrimyrick1530]

I love that crunch

[@oopopp]

FINALLY.... the cameraman gets 1 too.....

[@crisworkizer]

I love Po' Boys and that looked Damn good..nice job..

[@vladimirvaynkhadler8726]

6:18 is the sound u want

[@ryanfoley123]

The one guy had scorpions on his shirt.

[@Leonar12345]

that was hilarious and also awesome

[@krisdnd9872]

its like watching your uncle and his best friend in the kitchen

[@tylermosier5461]

Dreaming of New Orleans now

[@justinthompson6767]

i wonder how substituting shrimp or catfish for the oysters would turn out with that batter recipe? I am allergic to oysters but i really want to try this out, it looks so good! i just found out about this show today, but everything that i have seen them make looks amazing!

[@cheftuan]

I'm sure they would turn out great. I've never encountered. " bad" po'boy. you gotta make one and let us know how it turned out!

[@MrRollerDutch]

You can pretty much batter everything the same way. Won't be a problem. You can stretch your egg mixture with some water too.

[@pattygaugler9636]

Justin Thompson.... try muscles, scallops, or shrimp instead. Also a veggie you like might work. Sorry you're allergic. :(

[@jonkbaby]

I just did this with mussels in my culinary class, and I legit feel like my dish was the star of the classroom

[@deborahhopper1070]

Yes! yummm!

[@j102srf]

omg im salivating

[@MrNumber1gator]

Awesome one of my favorites ..

[@sumrica]

Nice job. Over in Biloxi, I have my own tried and true recipe. Suggest a Barq's to wash any po-boy down.

[@kourses]

Song name at 5:20 mark?

[@fuzzyechoes]

I could watch these guys argue about anything for hours.

[@jasonlicciardi6578]

Oneofmyfavoritefoodsoysterpoboy

[@frazmars]

Who’s the other gentleman? These guys have awesome chemistry!

[@andreb.thomas5926]

Strange. I buy dry garlic powder (ajo en polvo - McCormick, etc.) in México and Colombia often. I didn't know it was that rare to see/find this product in the U.S. Chao. Retired Vietnam era veteran, ex Detroiter, expatriate currently living in Colombia.

[@dashalauner8535]

it's a bomb thank you for demo ..♡

[@jphonevids1065]

some place i went to did a jalapeno mayo, holee smokes was that good on an oyster poboy

[@Hollis_has_questions]

This Fried Oyster Po’Boy reminds me of the ones I had at Casamento’s Restaurant in New Orleans … but better. I’m guessing it’d cost at least as much as the Pastrami Sandwich at Katz’s Deli in NYC, $25+. Oysters aren’t cheap, y’all. And I hope you’re using Bordier Butter on that bread for toasting and homemade mayonnaise on the sandwich to start the build. The bread is perfect: wide, buttered, oven-toasted, soft on the inside. I wasn’t counting, but was that about two dozen fried oysters per sandwich? Lord o’ Mercy! ❤❤❤

[@evahamrick3282]

Garlic powder is in WV too.

[@DannyhuThe]

what seed is that at 1:50 ?

[@catherinenguyen5612]

DannyhuThe celery

[@michaelmcclure9350]

Order a fried oyster poboy with roast beef gravy, light on the lettuce for a new level of excellence

[@tenou213]

I felt like making a comment about the bread. But then I looked down at my eggy instant ramen. As an aside, if you take tamagoyaki mix and cook it with boiled ramen magic is made.

[@jamesmanzano5231]

The guy with the glasses reminds me of the barber in The Andy Griffith show.

[@John-ql7ng]

delicious

[@C4P_10]

i need to stop watching these video's at night.

[@chortlesinthecorner]

Damn I miss Louisiana

[@tysonmayberry1208]

sauce is major important, lemon ketchup horseradish, now you got an ersta poboy

[@radfish4161]

I want that scorpion shirt.

[@bg6012]

I never see garlic powder outside of New Orleans, what? Hahaha

[@Joseph1NJ]

And... now I'm hungry...

[@davidwagner6116]

Watching that was almost as good as eating one

[@JohnVC]

Nice to see how serious these guys are, but still get stuck with a crappy tomato like the rest of us.

[@dtawantawng5131]

I like how all of the restraint and professionalism just disintegrates at the end they forget about the video and stuff their oesophaguses.

[@nonamesyoutube2610]

the only oyster poboys we got in the midwest are home made :P

[@magikahn]

Po Boy, Oysters, Nomlishous Nomnoms.... Hot Sauce, uh uh uh...

[@robinorhysrhys1562]

I tried this with a cheap can of sardines in the place of oysters and used light (creamed) mayo.

[@brightstarlit]

Gross

[@landonnagin4273]

Yuck!

[@neo1343]

whut, garlic powder is literally in all the supermarkets

[@neilrichey1998]

my thought exactly

[@Captainchubba]

It also contains no salt, garlic and onion salt have salt but the powders should just be dried ground garlic and onion no salt added...

[@sundarpichai940]

Right, and both types exist too -- the granulated stuff and the stuff that's more of a powder. I'm guessing that most of us have both types in our spice cabinet and we're not from New Orleans!

[@FabianAbryLundBerle]

i think he means that its unusual to use it in the flour mix outside of new orleans

[@sundarpichai940]

Ok, I feel dumb now. Nick Jim's comment was a plant to draw me out into the open!

[@jidoc4877]

oh yeah this is way easier for separating the yolk... (takes a total of half cup whites into other bowl)

[@prettygreenmaiden8793]

Hmm...I'mma need some pickles.

[@MrMikepark78]

Who is the guy in glasses?

[@MrKhho100]

Watching him bisect the baguette instead of opening it up in the equilateral direction hurts me everytime. A good sandwich you want to hold and eat with the mess only going one direction. Not pushed out on both sides.

[@nola3058]

Then, it wouldn't be "New Orleans" style! ⚜️⚜️⚜️

[@MrHer9]

*crunch* drool XD

[@Vlknaltin]

with aïoliiiiiiii

[@Ngchzburgr]

Oh god I'm so hungry. why do I subject myself to this torture

[@jlastre]

One reason, and yeah I know he’s being a little tongue and cheek, why people go on diets where they don’t eat fried food, in addition to heart issues, is if they are diabetic. I just took my blood sugar after eating some fried chicken (wing and breast) and it was over 300 eight hours fasting. That’s way high. It’s all the breading. So I eat fried chicken ( and everything else fried) very seldom.

[@vladimirvaynkhadler8726]

moist

[@altonannar9598]

Eargasm

[@denasewell]

Somebody needs to come up here and teach these Yankees how to stop over cooking oysters! They sell them by the batch of 8 and ccok them like the are cooking fried chicken till they become dried up ...I am wheelchair bound and hate flying on a plane which means I am gonna have to drive down if I want to eat a delicious Fried Oyster Po Boy

[@robertpalmer3166]

Okay. Who is the other guy?

[@danbrewer2149]

they toasted the bread too early

[@nickbriggs9620]

*sammich

[@franzb69]

you can't really do that yolk and white separation technique if you have like a hundred yolks in the bowl. you're bound to break one yolk and ruin the whites.

[@emalinel]

that's true. but if it's just a breading mixture a broken egg yolk or two won't hurt. it's when you're using egg whites to whip into soft or stiff peaks that no egg yolk (or fat of any kind) is vital

[@archimagirus_sancti]

What, no remoulade?

[@krisdnd9872]

B- HAHA

[@poppyflorist]

0:20 - 0:58 too much SALT!!!LOL

[@sarahelmiraroystershelton1888]

Chef, do you take requests? this is my grandma's recipe, SHELTON'S STICKY CAKE : 50g unsalted melted butter ½ dl cooking oil 2 eggs 2 dl white sugar 1 dl of brown sugar 2 ½ dl wheat all purpose flour 4 tablespoons cocoa powder 2 tsp baking soda 1 tsp vanilla sugar 1 pinch of salt 50g chunks of 70% dark chocolate butter, to butter the springform bread crumbs, to dust the springform 1. Put the oven at 175 degrees. 2. butter your detachable baking springform and spread bread crumbs . 3. Whisk eggs and sugar until fluffy. 4. Stir the melted butter and oil into the whisked eggs. 5. Mix flour, cocoa, baking powder, vanilla sugar, salt and turn into the batter. 6. Pour the batter into the mold and sprinkle over coarsely crushed chocolate pieces. 7. Bake the cake for about 30 minutes at 175 degrees. Let rest for 20 min when done, it should remain gooey in the insides. 8. Sprinkle with icing sugar and serve with plain whipped cream.

[@partykrew666]

i am so hungry its kinda dumb. why am i watching this?

[@SuperScaun]

this is food porn

[@davidroohy]

Onion and garlic power don't have any salt. Onion and garlic salt are predominantly salt.

[@axelyap8374]

Egg yolks are for? 🤔

[@PeruvianBanana89]

The aioli

[@janjanas3634]

I had the same question... It looked it he actually mixed some of the egg whites in with the oysters before breading them? @mindofachef

[@AquaFurs]

What happened to the egg whites?

[@andrewlazar4804]

I know I'm two years late but they were mixed into the oysters

[@ethankraus6917]

you know these guys are legit caused they use Crystal hot sauce and blue plate mayo

[@TG-nh9jx]

but they used louisiana hot sauce

[@nola3058]

That wasn't Crystal (hot sauce), it was 'Louisiana' brand! 🌶 ⚜️

[@lestudio76]

They really need more black chefs on these episodes. Especially with southern cooking.

[@vladimirvaynkhadler8726]

nah

[@landonnagin4273]

Go to Africa for that. Nothing wrong with white men you racist

[@Baatfull_Ocolm]

They totally boned after this.

[@criscoulter4405]

Bread looks really good, you two haven't a clue! Panto oysters for po'boy. Really?

[@santiagovvm]

whoooo theeeee fuuuuuck cooooks wiiith aaaaaa fuuuuucking riiiiing onnnnnnnnnn gaaaaad fuuuuuucking dammmmmmn iiiiiiiiiiiiiiiit

[@mosesjurassic3686]

These guys are great and very entertaining, but common, the baguette? I live next to the french border. Even at the cheapest supermarket you'll get a better baguette than that... thing? And why is it so elgongated? No mouse holes inside? The crust looks... just bad. No ears?

[@nola3058]

Uh, this is NEW ORLEANS, you really need to do an indepth research on the poboy (sandwich) history by watching a few youtube videos and google info as well, we in New Orleans have our OWN way of doing things, not the way "outsiders" think that they SHOULD be done, that's what makes New Orleans cuisine so unique! 🥖 😋 ⚜️

[@davidcheda4159]

That's the most fake crunchy sound ever

[@markwoldin162]

You guys didn't make your own mayo?

[@rogerrobie2451]

pankos overrated

[@AHungryGuy]

these bros are gay for eachother

[@williamwoody7607]

Sadly you’d have to be on a suicide mission to eat anything out of the Gulf anymore.

[@barrybryant5113]

PICKLES MAKE THE POOR BOY

[@goofungusmuck]

There is NO SALT in onion or garlic powder. If you are going to attempt to demonstrate how to prepare food you might consider watching a few correctly produced cooking videos like Chef John in Food Wishes.

[@franzb69]

no rings, no jewelry while cooking!!!!!!

[@jred5153]

How do you not make your own bread!!?? You might as well buy frozen breaded oysters! FFS!

[@fredrichards4433]

both these guys. Need. To. Shower & clean up !!!!!