Pastry Chef Attempts to Make Gourmet Ruffles | Gourmet Makes | Bon Appétit

Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Ruffles.
Ruffles became a fixture of the Iowa State Fair in 1949, a year after they first became available to consumers. For almost two decades, The Ruffle Stacking Competition was the fair’s biggest attraction, drawing competitors and spectators alike from every corner of the country. This story is about the Ruffle Stacking Competition of 1966, which just so happened to be the very last Ruffle Stacking Competition. This story is a tall tale but also exactly how it happened.
But first, how does a Ruffle Stacking Competition work? It’s very simple, actually. Ruffles, so named for their ridges, come in all shapes and sizes and can be stacked upon each other, ridge in ridge. In a Ruffle Stacking Competition, the contestant who can stack the most ruffles before the stack topples wins. Contestants cannot bring their own Ruffles. There is no time limit. Simple.
The all-time record going into the 1966 competition was sixty seven. This year there would be eight contestants, seven of whom were veteran stackers. The eighth was a twelve-year-old who had never stacked a Ruffle in her life. The eighth’s name was Sarah Lodge.
Sarah entered into the competition solely for the one thousand dollar cash prize. Her father had passed some years earlier, leaving their dairy farm to be tended by Sarah and her mother. But in May of 1966, Sarah’s mother took ill and the farm fell into decline. Her mother, now bedridden, needed medication they could scarcely afford, so Sarah entered the Ruffle Stacking Competition.
August 27th, 1966 was the perfect day for stacking Ruffs. The veteran stackers were already waiting behind the curtain when Sarah arrived at nine in the morning. They wore things like protective goggles and custom Ruffle stacking gloves, whereas she wore what she wore every day: overalls and her dusty Chuck Taylors. She could hear the hooting and stomping get louder and louder as the audience grew impatient. Finally, the contestants took the stage and the applause exploded, like that first bite of fried butter on a stick that sends butter shooting out in all directions.
Sarah was nervous, but she had one thing guiding her hands that the career stackers didn’t have: love. She was doing this for her mom. The shot of the starting pistol rang out and the competition began. The veterans were already on the tenth and fifteenth Ruffles in their stacks by the time Sarah added her third. By the time the first veteran’s stack fell (at twenty three) Sarah had finally reached eleven chips. One bye one, the experienced stackers’ towers toppled over. And finally, by the time her final competitor’s stack fell (at fifty four) Sarah’s stack stood at thirty one. The crowd didn’t know what to do but sit and watch what promised to be a dull show.
But then Sarah’s stack reached sixty seven Ruffles. The record. The crowd was in it. Perched on the tips of her toes, Sarah added the sixty eighth chip and a palpable shockwave of awe ran through the crowd. She had, in fact, won the competition over an hour and a half ago, but something compelled her to keep going. At first a chair was brought in for her to stand on, then a ladder. Then an even bigger ladder. The crowd was so quiet you could have heard a ladybug sneeze by the time Sarah stacked her two hundred and twentieth Ruffle. As she reached the top rung of the ladder (four hundred and thirty six Ruffles), event crews rushed around her to cut a whole in the top of the tent so she could continue to add to her stack. Five hundred. Six hundred.
More than twenty five hours in, Sarah stood on a stack of three ladders next to her stack of nine hundred and ninety nine Ruffles. She looked away from her work and off into the distance. There was her house, a mere ten miles away, with her mom in it. She looked back at her stack, placed her one thousandth Ruffle to the top and then made her way down. At the bottom of the ladder, the crowd watched her silently. Some man in a suit gave her a check for one thousand dollars. Sarah went home.
Next year, the Ruffle Stacking Competition would be replaced by the Pringle Stacking Competition, and it just wasn’t the same.
Check out Claire's Instagram: / csaffitz
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Pastry Chef Attempts to Make Gourmet Ruffles | Gourmet Makes | Bon Appétit

[@NimrodDevil]

*Almost every episode:* Claire: This is Gaby's favorite snack Gaby across the room: *AHHHHH!*

[@silversugar2140]

It makes me smile every time. I love how much these guys care about one another. I hope it's like this always and not just for show. It gives me the warm fuzzies.

[@GuiSmith]

Gotta love it when someone on the kitchen staff can come around and give some good opinions and criteria. Gourmet Makes is mostly Claire with a hint of Brad (or Chris) and a good seasoning of everyone else.

[@GeografoNerd]

Followed by "Oh my God".

[@shawnbegay4622]

Gaby is precious and must be protected at all costs lol

[@vishavdeep4571]

@@shawnbegay4622 i laughed so hard. Good choice of words buddyo😂

[@rosesandgold]

"let's just wing this one" 5 seconds later: starts talking about the chip's amplitude and crest, drawing a whole graph

[@James-yl6mj]

LMAO Right!!? also me during my exams/tests

[@vaibhavimarathe9189]

virgo energy

[@lednerg]

They didn't give her Cheddar and Sour Cream to taste. That's THE one. That's the best flavor. (she woulda just made it with cheddar and onion powder... but still)

[@shahadaalali3300]

Vaibhavi Marathe Im a virgo and i can confirm that that’s true

[@yaboiandy7307]

When you’re procrastinating your wave science homework by watching Bon Appetit only to be confronted by CLAIRE talking about waves

[@M0nayyy]

Claire = Best science teacher

[@karenconda2096]

Lols

[@estherkirakawaii]

You can (not) escape

[@halomanlosa592]

Tell me about it hayztt

[@kaydoesntloveu]

*sigh* what did you expect when your watching a ruffles video ;-;

[@joshuaphan4058]

“The waxier ones tend to be more slicker” Potato: Let me show you an example

[@rodelalalalala]

Claire then: *applying maths and science* Claire now: Let's just skip everything and see if I can nail it. This is a visual representation of me during my freshman year and final year of college lol

[@tgibson5856]

My god yes, now I’m like “take the test now, worry later”

[@gso619]

The most important thing higher education teaches you - how to completely ignore instructions, fly by the seat of your buttcheeks and somehow get everything done anyway.

[@shannonluzchris]

Never have I ever related so much to a comment

[@workinprogress3329]

Claire “I wish I worked harder” Also Claire - sharpens mandolin with blade sharpener to get the perfect thicknesses Love Claire

[@eljanrimsa5843]

...and then uses the other one...

[@kareninalabama]

To be fair though, she resorted to using ingredients that were already in powdered form for her seasonings. I was shocked that she didn't make barbecue sauce and ketchup, dehydrate them, and then grind them into powder for example.

[@emmyabroad]

"If you have to read the instructions then it's too complicated." - Chris Morocco the most relatable thing Chris has ever said

[@vivikat3548]

I actually think it’d be pretty cool to let Claire do a “first attempt” before all the research. It’d be awesome to see what her instincts and training lead to before anything else influences it. Then the research and interviews help her refine it 🤷🏻‍♀️

[@assh1128]

Ariel not really, chris doesn’t have chance to do research he kinda just has his sense of taste/touch/smell

[@zoranhacker]

noooooooooo Claire suffers enough as it is

[@poison_plays]

100% agreed!

[@rifdi1995]

YES

[@grilledcheezyfa]

Nooo Claire suffers enough imagine doing that with no knowledge at all no thanks!

[@ruffles]

True art! And for those that aren’t professionals like Claire, we’re also available at basically every grocery store.

[@Segphalt]

The real question, are all dressed really only availible in/near Canada?

[@t.k.a9240]

I think you should be able to find them at any Kroger-owned grocery store

[@CassyBug]

I'm pretty sure this is the first time a brand has responded to one of Claire's videos, which is epic! thank you for watching our favorite gourmet chef Ruffles!

[@fae_mj]

Wow... Ruffles commented

[@Anthony-qx1ps]

Yay

[@jbgaters]

I need a Gaby soundboard where the only option is *“oh my God”* after she tastes something delicious

[@maranscandy9350]

Maybe Pogo can put something together.

[@questionably_xavier9177]

Potato: *literally grows in the ground* Claire: *drops potato* Claire: gotta get rid of this

[@slushyislush5077]

X_Man_2104 she seriously threw that potato away like it was infected or something. I’m like just wash it. Lol

[@xzonia1]

I think due to health regulations professional kitchens are not allowed to use food that has hit the ground / floor.

[@shepherdsgamingrun]

@@xzonia1 There's hit the floor and hit the floor and rolled under the stove. I'm sure BA maintains a tight ship, but I've seen enough Kitchen Nightmares to be afraid of what's under a stove.

[@xzonia1]

@@shepherdsgamingrun Lol. Well, she did say she was afraid to put her hand under the stove, so you're probably right! X)

[@notmags1244]

But she dropped it, had her hands on the ground picked it up, threw it away and touched the other potatoes with the same hand immediately after, unless if shes not washing the potatoes throwing that one away was pointless lol.

[@rachelgrubbs]

Claire: has first time not crying and being miserable Also Claire: feels guilty that it was too easy

[@nohappypills]

big virgo energy

[@user-rj6ix8ec9y]

Y

[@letssuitcase]

nohappypills right!? thats what i was thinking lol

[@UsonoHoushi]

As long as it's not tempered chocolate. Or cooking sugar, if I recall correctly, she is fine with a bit of challenge.

[@laurarenders6767]

Uso no Hoshi she’s actually comfortable tempering chocolate now :)

[@irenewilliams5993]

Claire: “The waxy potatoes tend to be a little more slicker-” *potato proceeds to fly out of her hand and into another dimension*

[@78625amginE]

*snort laugh*

[@CookingMyWay]

As a magic Channel... I ADORE CLAIRE! 😍

[@TheHaruharokuhana]

It's pretty slick.

[@amysimonbiz]

Irene Williams LOL

[@Xmetalfanx]

i actually missed (the first time watching) the fact that it was the OTHER potatoes she said were slicker ... then the Idaho potato immediately flys out of her hand, lol

[@FourbnTask]

As a Canadian, I cannot fathom how All Dressed chips are not a worldwide sensation.

[@DreamStalker2]

I’m Canadian too (but not a fan of all dressed potato chips)

[@aimelle3]

That's because All-Dressed is a mix of the most popular flavors in Canada: BBQ, sour cream & onions, salt & vinegar, and ketchup. Since ketchup chips don't exist outside of Canada, neither do all-dressed.

[@vstr4276]

@@aimelle3 there's a ketchup Pringle in Germany since this summer and I absolutely ADORE it. I can only imagine the greatness of All Dressed.

[@nataliewall3509]

The states really lack on their potato chip flavors. No all dressed, no dill pickle, no ketchup!

[@oomay1925]

Same that flavour is just as popular as sour cream. I thought it was a go to Ruffles flavour!

[@kss9548]

Clair: “I’m so full” Also Clair: *continues to rip open chip bag* If that’s not the biggest mood

[@MisAJGraveS]

Claire: Let try not measuring Also Claire: the amplitude is one mm.

[@James-yl6mj]

Claire: Let's wing it Also Claire: Draws sine(x), cosine(x) graphs measures wavelength, amplitude starts applying trigonometric function formulae... minutes later she's doing calculus & integration

[@jennabethbeauty]

Claire in middle school science class years ago probably: "I'm never gonna use this in real life. Why do I have to learn about wavelengths?" Claire, present day: "So glad I learned about wavelengths so I can make this potato chip."

[@Wizard_Level_1]

It's striking how often that stuff comes up. I never thought algebra would be useful but I find myself constantly needing to turn a project into an algebraic expression to get the results I want.

[@dim9753]

Wizard Level 1 uh what kind of life do you lead? I've never used that stuff ever. Not once.

[@hensonjefd8681]

@@dim9753 It shows.

[@cxrved9298]

You're at 999 likes here is 1000😁

[@wyllmRox]

Algebra comes up a lot in software engineering

[@dtowel319]

Pro tip: open the bag upside down. All the flavor powder that sank to the bottom during shipping is redistributed, and the most flavor packed chips are then on top. This works for all snacky chips. You are welcome.

[@csharkop]

This is pure chaotic evil.

[@fengwang7185]

Shake the bag

[@eltuhamyy]

Or pour it in a bowl so the chip order is upside down so you will have the flavorful Chips on the top

[@elloba420]

thx never thought of that

[@caramellyjelly]

Aww y’all should have let Claire experiment at the start. We’ve already watched like 30 (??) episodes of Gourmet Makes at this point, it would be cool to mix things up sometimes.

[@sethtillman4198]

Lihong Chen theyre like dictators over her ive seen it in other videos too

[@hourlynic]

*claire an honorary admired gourmet pastry chef* *eats a canadian ruffle* “this is easily the best thing i’ve *ever* eaten”

[@eyesack5735]

Pastry*

[@gannonic9668]

canadian*

[@jeungrioppa5937]

Dominic Lopez she a *pasty* chef, how could she not like *candadian* ruffles

[@ame7165]

honourable*

[@gannonic9668]

@@ame7165 its spelt honorable in the usa

[@zakc7504]

8:35 "the waxier ones tend to be, like, a little slicker-" waxy potato: *propels itself across the kitchen*

[@HeroicProxy]

Did she just throw away a potato because it rolled under the oven? Why didn't she just wash it?

[@sunnyfalls]

HeroicProxy gourmet food can’t touch the floor

[@shilohrose2056]

Zak Cannon I literally cackled out loud 😂

[@wally7104]

@@sunnyfalls Potato is a root. It literally grows underground.

[@zoranhacker]

@@wally7104 oh and who made you potato CEO?

[@dianaquinteros5955]

Honestly still cannot believe they didn’t do cheddar and sour cream ruffles

[@annieway101]

What's worse they didn't even mention them like that's not the only flavor that matters.

[@cottagecorecat]

Ikr it’s the og!

[@Thejeepcalledred5]

Its not that good. All dressing all the way!

[@dianaquinteros5955]

Justice Eads definitely need to try it! Didn’t even know they exist till this video!

[@fatjri_k]

this is really my fav taste too

[@Erdos2m]

The smirk that Chris has on his face after saying, just the tip, is everything

[@Samgotboredd]

Erdos2m I’d let him put his tip or maybe the whole thing if he kept talking about chocolate 🤤

[@nellieearhart4929]

Erdos2m I thought I just picked up on that!!!! 🤣🤣

[@patriciapereyra3751]

lmao

[@JBaker-ep1wx]

Literally came searching for this comment. He was so bummed he had to try and keep it family friendly, I’m sure!! 😆

[@saravelaa]

Claire in highschool science: "Ugh we're never gonna use this in real life?" Claire now: "We nEed tO fiNd tHe LenGTh oF tHe cResT aNd waVeLenGth oF a ruFfle!"

[@centagus8797]

Sara Vela That is math...

[@haleyfravel8985]

@@centagus8797 depends on how you're using it. I certainly used it in science as well. Sound waves and such

[@Aaron-th7xx]

The crest just means the top of the wave, it has no length. The amplitude is actually the height of the wave which has length.

[@saravelaa]

@@Aaron-th7xx oh nice dude

[@Aaron-th7xx]

@@saravelaa lol

[@Maybe_Roo]

"I didn't really try" *thinks back to a couple of minutes ago when she was dremeling a mandolin blade*

[@iiWicked]

Just another day in the office for Claire the badass.

[@RetroNewWaveBoy]

Chris' impression of a Dremel's sound was impressive, I gotta say

[@justjasmine9966]

I like seeing her happy so the "easy" ones are my favorites

[@jd_99]

"This is the Cadillac of mandolins"... ...When you should have got the Toyota of mandolins

[@terrellj5763]

😆😆

[@subzero_smiles]

“It’s like a dental thing, but for... not teeth.” *Ah, Chris is so eloquent.*

[@DerAlex901]

just the tip you know

[@BanditLeader]

If your dentist pulled out a dremel, he's probably not a dentist

[@Home-body]

lmao I love him

[@onemanshow4116]

Bandit Leader : ...if your dentist doesn’t have a dremel, they’re probably not a dentist.

[@MuppetLogic]

Claire's Editors: "we gotta bleep out the next one! Everything must remain a secret!" Brad, two weeks ago: "Here's a big pile of Mentos, y'all."

[@Jawz366]

Sean Lay and the “are you gonna mix them with Coca-Cola” comment kinda gave it away

[@Michelleiscul]

Lmao. I was expecting this video to be Mentos, actually, because of Brad. Haha

[@rehatbir.]

Wait when did Brad say that! What vid?

[@MuppetLogic]

@@Michelleiscul I did too. the disappointment was real.

[@DragonBlue42]

Yeah wasnt it also shown in the try guys back to back thing with Carla feel like i vaguely remember seeing a massive bowl of mentos to the side 😂

[@jessicasablan957]

"the waxy ones tend to be a little bit slicker" *Potato immediately slips out of her hands and across the room.

[@mohammedkarim454]

Claire demanding a laser is what made my year I don't know why

[@hanifadantya333]

Claire when she doesn't feel like quitting bon appetit test kitchen: "i almost feel bad"

[@maximgindea9125]

Тощ .бдэб от ин где Ц2.ьбб::::

[@SuperKingslaw]

Good ol' "Half Sour Saffitz".....

[@tilda4699]

is that what they call “survivors guilt”?

[@nataliekresic1670]

I think Claire might be a little bit more relaxed on this episode because: “How about we just skip through all the beginning talking and explaining and just get to it?” “There’s really no point in measuring these.” “What are these called? Ruffles pota.....”

[@Simpleplanqueen5]

i feel like she should have sliced them and then soaked in water

[@Liu484]

"Gabriela!" Gabi: *screech *

[@famouswithoutme]

Her messing around with that mandoline terrified me more than any horror movie I’ve seen in the last, like, twenty years.

[@larenpi]

claire: this is gonna be SO easy i got this also claire: *calls local hardware store to order a dremel rotary tool kit half way through*

[@MandyJonas97]

But in the end she NAILED it

[@ethanxiongg]

Claire: “I just ate a lot of potato chips in a short period of time.” Me: * eats a whole bag in 20 minutes *

[@KK-sn3jw]

Ethan Xiong I can eat it in 5

[@TheDeadOfNight37]

@@KK-sn3jw 3, take it or leave it

[@THEsunpreet]

I can finish it in three minutes and it’s a club size bag..

[@ando1135]

family size or gtfo

[@adambergin3957]

Well Claire is a Skinny Legand soo 👑❤️

[@makzukun]

Did anyone else FREAK OUT when Claire started to use that mandoline without a hand guard?

[@TheHortoman]

No because most people know how to use a glorified cheese grater especially chefs that cut vegetables on the daily

[@GMen_3D]

Yes because I've seen too many people slice their hands on those doing the same dumb thing.

[@TheHortoman]

@@GMen_3D it cant hsppen if youre careful ez

[@karenjeffers7569]

After taking off the tip of my thumb, I bought some of those cut-resistant gloves.

[@shannono9421]

YEEEESSSSSDSS had to fast forward because I couldn’t stop wincing and waiting for blood!!!!!

[@cheskydivision]

Killed me each time I saw her slicing without using the hand guard.

[@cloud34]

I absolutely love how gourmet makes has turned into *pastry chef welds metal, buys and sharpens her weapons*

[@jealousharibo]

As Chris once put it: people would watch even "Pastry Chef Tiles A Bathroom". And he was right. We would.

[@truecrimejungle]

LOLOLOLOL

[@JayedSkier]

give claire a sword

[@ashleyprochnow2308]

When was welding involved again??

[@1muffinthedestroyer1]

You have no idea how happy it makes me

[@heatherfreeman5274]

"Im actually changing one variable at a time" scientists- *cheers*

[@miguel_vlzqz]

Heather Freeman the approach of Claire in each of this episodes would make proud almost any scientists

[@UltraHanisah]

@@miguel_vlzqz Exactly! I've been thinking that these food editors (did I get that right?) are in their own terms scientists too. I mean she does as much literature review and as evident in all of Claire's videos, she make as much trial and errors too, and of course they get as frustrated as well! I am super impressed!

[@James-yl6mj]

Yes we are proud also she's basically a food scientist

[@NealMiskinMusic]

@@miguel_vlzqz I agree and I would even go so far as to say that Claire is a scientist. Reverse engineering junk food must certainly qualify as food science.

[@porakiyadraekojin3390]

Well, baking is technically chemistry :P (and a little biology if yeast is involved)

[@ChoralAlchemist]

Claire: “This is pretty sharp” Also Claire: runs fingers along blade.

[@ivanliuhu]

Claire: **uses metric system** Also Claire: **uses Fahrenheit**

[@ConstantChaos1]

Gotta start somewhere

[@ke00si12]

That’s the US for you

[@scinerd11]

Mass/length have smaller/more precise units in metric while Farenheit is a smaller unit for temperature. I kind of like it.

[@ConstantChaos1]

@@scinerd11 I actually agree with that assessment, i used to be a an engineering student and I loved mixing systems to be as precise as possible

[@the48thronin97]

Tbh that's my preferred way as well, you get more granularity in your temp measurements without using decimals

[@deletedaccount5529]

Nobody: Claire: Let’s measure the wavelength of a potato chip.

[@jj3665]

Nobody: Claire: *Get me a lazer*

[@silversugar2140]

@@jj3665 One day.

[@bertoandon9681]

@@jj3665 We know they can get one, remember the steak episode?

[@megan1281]

Doodled _ let’s find the AMPLITUDE

[@nicholasjones5995]

Everybody: "Nobody: " Me: I'm going to make a totally unoriginal comment.

[@TylerGaca]

Chris taking pictures while she used the dremel radiated supportive “you’re doing great sweetie” vibes

[@_aiko020]

😂😂

[@annieway101]

Probably sending it to Brad loll

[@evilpansy]

Did not at all expect to see you here but it makes perfect sense

[@kreelesley]

wait aren’t you the tiktok guy 😭😭😭

[@TylerGaca]

Kree Lesley I really am her biggest fan lol

[@kevinleugan6037]

There's no way to win? Claire you've won our hearts. I don't even watch these for the recipes. I binge watch the whole series every month just to see you struggle and triumph. It's inspiring and entertaining at the same time. Best show ever.

[@vngelmarie]

Clair: “I’m so full” Also Clair: continues to rip open chip bag If that’s not the biggest mood

[@billyjoewilson]

"I'm trying it as a new strategy; Radical confidence. Lets see what happens".- MOOD

[@Cornnbreadd]

"Skip the measuring, I'm just gonna go for it." *calculates the amplitude of the potato chip ridge wavelength*

[@indigodraws365]

Claire: *literally works in the test kitchen for a leading food magazine* Also Claire, eating potato chips: This is seriously the best thing I've ever eaten

[@cmd2tuts]

Lay's has spent hundreds of millions of dollars researching and improving potato chip technology for decades. They've gone as far as inventing their own type of salt which sticks to your mouth better so they can use a lot less of it. They have their own proprietary mix of vegetable oil, and many many more things that make their potato chips worthy of being enjoyed across the entire planet. It's incredible how close Claire got even with a professional kitchen and friends.

[@zoilacholagh8516]

Movei

[@bradyrobbins5446]

Claire in every episode when Chris suggests a Dremel: “What’s a Dremel? I’ve never heard of that!”

[@florentineoverko384]

As it is approaching Christmas season, Claire should try and make a terry’s chocolate orange! It’s the sign that Christmas is here when I see them in stores.

[@stephanieb7330]

*"Let's just wing this one"* Honestly, me before every exam

[@Liz-px7rq]

Me: :( Claire: "I love this gourmet makes more and more with every minute" Me: :)

[@Thehubb1]

I love that they're like classically trained chefs but they don't really look their noses down on snack food and analyze them seriously

[@sheilaramirez6444]

Lol Claire’s chip looked more like an original ruffles than the original ruffle 😂

[@uggy9719]

Claire after eating 5 chips: "Oh my god..I've eaten too many chips...I feel sick.." Me after eating two whole bags: "MMm crumchy"

[@vivixion]

Lmao those chips were probably her breakfast, she said in an interview that she often rushes to get there for Gourmet Makes episodes and the first thing she eats might be what she has to make

[@JamesCarneval]

Why is this me

[@JamesCarneval]

@@vivixion so what? I eat chips at 4 am with the lights off

[@alejandrocortez7598]

“I’m trying a new strategy-radical confidence” Claire is a true INSPIRATION

[@10antba]

33 minute video

[@klausoshaunacey8429]

Me during finals week

[@stfu1751]

I love how at the end, Claire sounds all professional just naming all the steps like it was like super super easy to figure out

[@Shelsight]

Nah, she sounds (understandably) like someone reading a phone book listing, articulately but as fast as possible - knowing no-one will ever be stupid enough to want to try to replicate it. The beauty is in watching Claire's journey getting there... :)

[@donnako2530]

i will leave my husband for you, claire saffitz.

[@BlueHat1]

Same😁

[@jbgaters]

donna ko no, no, no. None of that. *claire is mine*

[@TheRealMrMagic]

I will also leave Donna's husband for you Claire... I mean, I don't know him but if that's what it takes.

[@maymay2769]

I love how this is "will" and not "would"

[@halomanlosa592]

@@TheRealMrMagic we will leave whoever Donna's husband is✊

[@miyukiy3695]

“I’m so full” **proceeds to open another bag** My life in a nutshell

[@munchkinmeep]

Claire: *gets a break, admits she likes the satisfaction of tackling challenges, even if they also make her yell* production crew: *begins slightly muffled evil laughter*

[@rorygiambalvo2955]

Was debating not watching this one today because it didn't seem like an interesting concept, but those few minutes with Chris were fantastic. Especially his face when she asked if she was breathing in metal dust

[@itsmerobyn1371]

Claire - “I’m not one of those people who can’t eat chips. I prefer sweets, not salty snacks” Also Claire - “potato chips are the best snack ever”

[@jerome4387]

Claire: warns us about the dangers of mandolins Also Claire: uses mandolin without the guard

[@bri3149]

I agree, I really think they should play it safe and at least have her use the guard or a metal glove for the video. Inexperienced users could seriously injure themselves with a mandolin. It's at least good to use on camera, even if she wouldn't normally use those things.

[@tomuchcamoflauge]

@@bri3149 even experienced users can injure themselves. There was an episode of cutthroat kitchen where one of the chefs sliced like half her finger and had to go to the hospital.

[@vic6091]

The box even had the guard on it. My anxiety spiked as soon as it was brought in and stuck around the entire time she cut the potatoes.

[@elisabetesousa917]

Yeah, I always wanted a mandolin, so I got one. But never thought about how dangerous it was. Learned the hard way, so did my mom. We didn't lose any fingers, but definitely never touched it ever again.

[@andersledell8643]

It is the most dangerous tool in most kitchens. Not only do you push your hand towards the blade, it also just seems like it's not that dangerous of a device

[@nouhad6579]

Whenever Claire says she feels confident, I automatically check how much of the video is left

[@dummithicc1212]

LMFAOOOO SAME

[@namealsoname5803]

oh my god , watching her use the mandolin without a hand guard was legit making my stomach flip. We threw ours away after everyone kept getting seriously injured even with the hand guard and now im scared of those things for life.

[@lauradoesart]

"Next time give me a challenge." _CLAIRE._

[@sewpaintdraw]

Lol!

[@ameliapc3943]

foreshadowing

[@drewh4084]

Claire every episode: "This shouldn't be too bad." Me: *sees video length*

[@madelinecondil2382]

lmao same ;)

[@teenpope5801]

But Claire amazingly had little trouble with this challenge. KZbin changed its algorithms to reward creators who make longer videos, because longer videos mean more ad revenue. Which is why BA's videos seem to be getting longer and longer. There's now an hour-long video of Brad and Andy cooking turkeys. Not that I'm complaining - the more BA, the better! But a long video doesn't necessarily mean Claire is going to be tortured by a challenge.

[@averykf3839]

@@teenpope5801 This. When Gourmet Makes first started, the episodes were much shorter, usually 15-20 minutes. Over time it's become clear that the viewers (us!) really enjoy seeing the process and the interactions between the chefs, not just the finished product; and that we're willing to watch longer videos for it.

[@langerguitarboy]

How is it that whatever snack Claire is tasked to make it is always Gabby’s favorite

[@1MrOasis]

Claire: "I need laser cut potato chips" William Osman did that

[@ZoyaKhan-js7py]

Little do they know Brad already “leaked” that the next episode is Mentos on its alive

[@pedrovallejo4881]

Also, Gabby asked "are you gonna mix them with Coca Cola?" at the end of this episode

[@jjhinayon7026]

Edit this for the late commenters hahahahaha

[@Cencal_Deezey]

Lol I know right

[@Ragnell123]

There should be a spinoff called “Gourmet Makes: WITH CONFIDENCE”, where Claire just yolos it.

[@Carcosahead]

RADICAL CONFIDENCE!

[@tomboyce2999]

I know Lays uses a special potato known as the FC5 which is lower in sugar that allows frying without turning so brown. Yes, a lot of starch is washed out, but the water is used primarily as a processing aid during peeling and slicing not designed to prevent browning. In fact, they have even recover this water, dehydrate it and sell the potato starch as a side business. It is the higher sugar content in most potatoes that causes the browning (caramelizing) in most varietals.

[@leon-ik1lf]

Claire : use oven instead of dehydrator dehydrator : we used to be best buddy and now we're not

[@FingeringThings]

“Mom can I get some ruffles?” “Sure wait an hour while I crinkle cut potatoes”

[@CynBH]

This reminds me of the old Eddie Murphy standup where he talks about his mom not letting him get McDonald's and instead she made him homemade McDonald's that was *nothing* like the real thing.

[@kiancuddihy7580]

@@CynBH omg yess haha and he talks about peppers and onion hanging out if it with the bread truned pink over the greece and kechup 😂😂😂

[@CynBH]

@@kiancuddihy7580 Yes! Haha! 😂

[@TarossBlackburn]

@@CynBH Momma Burger!

[@xan8636]

"I think crack is crack for your brain" nice one claire

[@evrybodyjam25]

"It's almost like eating air" - Lays Slogan

[@Blayk133]

Gaby just has the most AMAZING energy omg you just can't help but love her to pieces ♥️♥️

[@erinoconnor7460]

lmao Chris filming Claire sharpening the blade is such a proud dad mood

[@duhstorm562]

Claire: “Radical confidence” Me: “Brad level confidence”

[@ETiWells]

Bradical confidence

[@gerardcowan155]

Brad's more confident than claire

[@xxrielayxx]

nothing gives me more anxiety than watching people use a mandolin slicer without the hand guard.

[@goodevening412]

18:14 Chris: Your doing great sweetie!

[@oim8856]

*Claire: “I really don’t like the noise, I hate this noise”* *Chris: *records**

[@oim8856]

4 minutes and we’re already blowing up wtf! Guys I love you 🥴

[@legendaryboss54]

“You’re doing great sweety!”

[@jamesguildford8256]

How do you put like thicker text🙂🙂??

[@oim8856]

James Guildford you just do * and than a sentence * but not spaced *should be close to the text

[@abhx214]

"get me a laser" - Claire 2019

[@johannesm7765]

Aight that's it, we're gonna need a William Osman collab

[@astrayscot]

She's never been cuter.

[@Dogdrule]

@@johannesm7765 Beat me to it!

[@prograMAnimus]

@@johannesm7765 *William Osman wants to know your location*

[@cheri-anntrotter5187]

Claire: am I breathing it in Chris: *silence 😂😂💀

[@jamievee8375]

Now I really want ruffles darn it lol. Every time I watch these videos I get cravings for whatever they make. I also love how when she asks for a bandana they just stick a towel on her face lol, as long as it works

[@gy2gy246]

I watched the donuts last night and went out to Dunkin for the best donut, Boston Creme.

[@nograndetearsleft1240]

claire: *proposes idea to do a fast episode* producers while she's trying to explain: "no" "no" "no"

[@jacklawford6452]

nograndetearsleft gotta get that ad revenue

[@nerunastus]

F*_f

[@nerunastus]

@Sousuke Y to

[@nerunastus]

@Sousuke Y r

[@nerunastus]

@Sousuke Y 44*4d494

[@HeyItsCettefille]

“I feel bad, I should have worked harder” Claire what??? This was a chill day at the office for you and a super entertaining 33 minute video for us! Don’t feel bad at all lol

[@DragonBlue42]

‘If you have to read the instructions its too complicated’ words to live by thank you Chris😂😂

[@kaka_y_donas9129]

Why didn’t she just wash the potato 🥔 instead of throwing it away 😂💀

[@annonimooseq1246]

Karla_309 a) it rolled under the stove which is kinda concerning b) there are probably food safety regulations that require all dropped food to be discarded

[@KBlobner]

When Delany was in the background, a little Brad in my head was just like: “Delanyyyyyy”

[@cashewmilk1205]

My subconscious has been replaced by Brad

[@TCP2k10]

one of my favorite running jokes

[@AzizulAkbar]

sameeeeee 😂

[@starrnell4497]

Always 😂😂😂

[@flyingnyan]

Tim but why is he his arch enemy? HAHAH

[@nandornagyilles3290]

Claire: *Shoves finger in blades* Also Claire: "As long as you have some common sense you will be fine"

[@Cjl99]

I was LMAO when she was dremmeling with the bandana on, really intense look, looking to the side and all that. Total mad scientist, love it.

[@lilPweachy]

Lmao I love gabi so much, the way she just put her whole face into the bag

[@wilhelmhakansson3105]

List of things that smell fear: - Dough - Catfish - Cranberry sauce - Dremel tools

[@AnnoyingAsianWitch]

They should put it on a shirt

[@elbalcon6144]

Rice too! Remember the visit to Kopitiam.

[@FizzlNet]

Tempered chocolate

[@renee_6974]

Printers smell stress

[@Joker1rulervids]

Pizza dough

[@mackenzietravis3506]

"I'm trying it as a new strategy; radical confidence". Brilliant.

[@ElissonGorgeous]

@Tim Evans wow chill

[@JaiProdz]

Yes! I love seeing her succeed without much stress. We love Claire!

[@SwitchHiyyihLite]

_Using a Dremel in a kitchen?_ Test kitchen? More like testing the limits of kitchen safety! Jkjk 👁👄👁

[@everObvious]

“The waxier ones tend to be, like, a little slicker, and ha-“ *potato proceeds to illustrate her point* 😆

[@andreaflores4651]

I was just about to comment about this😅

[@livingonkpop]

@@JavierElRey no it was a Yukon

[@shantiponks]

SHE JUST TOUCHES THE REST OF THE POTATOES RIGHT AFTER CRAWLING ON THE FLOOR i mean i know frying kills germs BUT STILL

[@BloodSprite-tan]

@@shantiponks the video cuts around the part where she washes her hands you know, you've literally never seen the host washing there hands.

[@shantiponks]

Apathetic Indecisive it’s a single uncut shot at 9:00 what are you talking about

[@hrorq]

"Crack is Crack for the Brain." - Claire fromtheBAtestkitchen, 2019

[@nyahchamberlain]

I would die for Claire fromtheBAtestkitchen

[@moiclarence]

Representing the Haus of fromtheBAtestkitchen