Pink Sauce Lady LIES & now EXPOSED! Art of FAKE STEAK? SO YOU WANNA GET FAT Podcast EP 0.95

[@SYWGFpodcast]

PRE-ORDER "GET FAT" TEE NOW! downrightmerch.com/collections/chef-brian-tsao

[@bethturner4070]

Your art guy is named Artie? 🤣

[@OrAngeAnArchy]

Sorry, Paul, Language whether French or English is descriptive, not prescriptive. i get that There is a Fresh academy that tries to regulate what is "French" and what isn't sorta like how they do not count certain ethnic groups' languages (Occitan) as a french language, which is a dam shame. If you disagree on that then just because the etymology of Chef at least used in the English language means nothing.

[@fjamato]

Needs to be called "Soya Wanna Get Phat" podcast. 😅

[@robokop4491]

As a Brit it will amuse me immensely if Frenchie turns out to have some British heritage.

[@Telthar]

I'm imagining Frenchy like Uncle Ruckus from The Boondocks "I'm 102% English, with a 2% margin of error?!?! No! God why?!?!"

[@Sharky762]

That would be too funny.. His reaction will be legendary

[@Tarktheorc]

No different than any brit discovering to their absolute horror they have french ancestry.

[@eileen_a_b]

I mean, historically and geographically likely, he might have some percentage 😂

[@AlienFromBeyond]

Given what the two nations have done to each other historically I would be shocked if Frenchie didn't have any at all.

[@Termirexia]

The whole discussion about "chef" was soooo great. Especially we share the meaning with the French Origin "Chef" = Boss. And so the leading position in German Restaurants is actually called CHEFkoch (koch=cook) everyone else is "just" a cook.

[@paladonis]

Brian gave Ding Dong Sauces slogan there. "Ding Dong Sauce....Lemme finish!"

[@bryncollier7120]

If frenchie's dna test comes over 5% English, Brian has to market a ding dong sauce.

[@tenerifecats6652]

Makes sense; I know my heritage is Scottish; but then I was able to find one of my Scottish families having originally migrated from France through Normandy. The Colvilles; and I understand there is a cemetery in Normandy with their name.

[@Aquelll]

@@tenerifecats6652 Yeah, considering how much the people of those nations have been mixed over time by war and conquest and just by immigration, I think there is more than a fair chance he has some Brit in him.

[@DeusExCanis]

I love Frenchie. He's old school and detached. Watching Brian try to show and explain the food internet to him is hilarious.

[@TheFatalcrest]

😂 Frenchie just wants to cook, chill, and not see what bs is happening out in the corners of the internet if he can help it, I love it

[@erinbeaud4556]

As a gen z with parents who tried to keep little me off the internet as much as possible frenchie speaks to my soul

[@allanmcpherson9584]

Quick comment re: sauces and that oink color...at the restaurant I apprenticed at in the 2000s we served a sauce that looked very similar. That was a hard reduction of beet juice that we made a beure blanc out of. It was really delicious and basically two ingredients...great with fish.

[@MeganSin]

I truly feel bad for Dave’s gourmet because he was really overly kind and she tried to extort him in a way and there is a reason why she failed at her business. She should be lucky that Kyrie Irving gave her $24k because her colored sauces are not going to make her any money with this type of behavior

[@tetryl1]

I really don't. It's their own doing, from the first time they talked to her it should have been pretty damn obvious that she is clueless and is just gonna be a liability. Greed.

[@MeganSin]

@@tetryl1 but to their credit, it offered to have a lawyer go over the details of the contract. Yes, they bought into the internet hype but he could have easily pushed her out prior to purchasing the pink sauce but he kept her on retainer to help with social media plugs but it was her greed that sealed her fate. The only bad thing Dave’s gourmet did was think with the kindness of his heart and not with his business brain. Chef pii treated Dave’s gourmet as if she was his sugar baby.

[@doctorsuave]

GOING TO LE RIVAGE NEXT SATURDAY! SO EXCITED FOR THAT FRENCH ONION SOUP BURGER!!!

[@lmsmith015]

Y'all are making Thursdays my favorite day of the week

[@dirtydoesink8457]

This is literally the best way to go to work. I throw you guys on and have my coffee and cigar while I crawl through traffic. This chemistry is so smooth I love it.

[@ForbiddenFoodTV]

Absolutely picking up a shirt next paycheck! The design is so good ☺️ If Ding Dong Sauce isn’t the first sauce collab between you two from Dave’s Gourmet I’m gonna be pissed 😂

[@rasalas7268]

I really enjoy these podcasts, Frenchy brings that special french spice that makes it a very fun chemistry between the two of you. Keep pumping these out, love them!

[@ncz2]

Man. I want one of those FOSB shirts. Need to put it up as merch!

[@bobd2659]

Added: BOSE, in the business we call it "Better Off with Something Else". Honestly, considering the size of the room, one or two studio reference monitors will fill out the space...

[@NapoleonFlynamite]

really enjoy your guys' videos.. i'm literally going back and watching all the episodes.

[@cynthiaturner9358]

I love this podcast! You guys are amazing! Can't wait for the next episode.

[@bridgetboyle687]

When I was a child, I remember going to pick my grandmother up at these rich person’s houses on the Mainline in Pennsylvania. Grandmom was Cook that’s a capital C. She ruled the kitchen. She was a private cook for a rich family. There was a staff of 25 people for the home. Seven of which worked in the kitchen. My grandmother said she was Cook. A chef got paid to do that in the restaurant. She got paid to do it in a home and there’s no such thing as a private chef. Still remember this rant 45 years later.

[@richard3322]

Simply brilliant. Love the chemistry between u both. U make me laugh out loud. Keep the vids coming.

[@hexkong5688]

“You know I’m waiting for the smoke detector to go off” 😂😂😂

[@HalfUnder]

I'm glad I'm not the only one who gets pissed off when people just randomly call themselves "chef." If all I had to do was decide I was a chef why did I go through culinary school and certification. The only one that annoys me even more is people calling themselves "Master Chef." Those of us who are in or have been in the industry know what is required to even be considering for testing to become a CMC and that doesn't even touch that insane testing phase.

[@babbiification]

I feel this so much. I have a certificate of Culinary Arts and Food Science from a technical school, and I refuse to call myself a chef. I learned from chefs and I've worked with them, and I have to recognize that it's a different level. As much restaurant experience as I have, I know I'm a cook (a good one, or so they tell me), but I always tell people I'm not a chef.

[@HalfUnder]

@babbiification You know what though, you get a massive amount of respect from me for having that position and mindset. I had a few guys who worked for me over the years on prep shifts and late night shifts that I convinced to go to culinary school. One just opened up his own restaurant a couple years ago. That was part of (in my opinion anyways) my job as an executive chef, to mentor people, help them discover a passion, talent, and train them to ultimately replace me.

[@silmarian]

@@HalfUnderMentoring younger people is one of the most rewarding things out there.

[@gkimball9403]

Exactly!!!! To become a CMC is such an intense amount of work, skill, and knowledge, that these shows totally degrade the title.

[@KanokYT]

Man, when you two come on and talk about all the topics you bring up, it's fire. Brian, you're great! Frenchie is hilarious! You both have such a good chemistry and I love these podcasts. I can't believe I forgot to sub. That's been rectified. On that note, Pink Sauce Lady is just...wild. Not sure what she is smoking, but I'm sure it's some really good shit.

[@nunisaurus]

Love love love you guys. Your videos brighten my day.

[@crazyrainonline5719]

Frenchie referencing Spaceballs with the "FOOL YOU" made my day

[@elvickRULES]

Pink sauce is so annoying because it was such an obvious viral marketing scam to anyone who is internet savvy in the slightest. None of the “final products” (and I say that loosely) matched the first video’s pink coloring or it’s consistency. Even when it was shipped, and even on shelves it didn’t even have a consistent color with the same product right next to it. How it was allowed at all to happen, is beyond me. And while it’s amusing to see a scammer fail, she still got way more out of it than she ever deserved while risking the health of goofballs. 100% every person who bought it made it to ride the viral wave for attention. And while I also don’t like that, as long as it’s not eating cleaning products or liking ice cream in stores it can be harmless. At its fundamental basic it’s buying a trending product. Harmless, in theory. I think too much though.

[@enunya]

Pickled beets and ranch dressing give you the neon pink color. Only way I would eat them as a kid.

[@andrewapel3604]

Love the show, guys! Keep up the good work

[@lightningwolf788]

Man I haven't gotten to watch one of these yet so seeing an August video in it was a trip lol. Keep on being your goofy selves guys.

[@ericbock8606]

Spent 20 years in the bus. Mostly chain style gigs, a couple in good restaurants that I learned alot in from the real Chefs I worked with. One chain insisted on calling all the cooks "chef". Always said I wasn't a chef because it wasn't my food and wasn't my kitchen. Best I ever was , the kitchen manager. Even then hated being called chef because it felt wrong. Good podcast guys, hopefully will make it to NY to try real Chef's food. Keep it up!

[@thisisnottaco]

21:25 define what too much means? The reason why I asked the question is that Oxlic acid is found in spinach, and that itself there's variables* Oxlic acid.. which inhibits mineral absorption, and for folks who has a history of kidney stones the plant should be limited or avoided. Thallium is also found in spinach since certain soils arent the greatest(know your farmer) It goes back to the question, define too much. With many things in life "The poison is all in the dose" *Kaminishi and Kita (2006) found that spinach oxalate concentration on a fresh weight basis was the lowest in the fall, followed by the summer and the spring, and was the highest in the winter. Some investigators found oxalate increased with plant age (Hodgkinson, 1977), whereas others reported spinach oxalate concentration decreased with age (Okutani and Sugiyama, 1994). Okutani and Sugiyama (1994) also found that the higher the leaf position from the plant base, the lower the oxalate concentration in three spinach cultivars. Oxalic acid contents were lower in stems and petioles (stems) than in leaf blades (Elia et al., 1998; Maynard et al., 1976; Pandey and Kalloo, 1993).

[@teachme5334]

I just get back from work and this vid is a nice blessing

[@darksaturdays]

My favorite episode so far! Would be cool to get August the Duck as a guest on the podcast one day.

[@dennisboulais7905]

Man you two guys are great! My fishing buddy and I SWit in his basemant surrounded woth fishing tackle and unlimiyed amounts on beer and relive our adventures. We have been fishing toghter for 40 years and have had some crazy situations (it helps that we never let common sense get in the way of our good times). Keep up the good work!

[@roxsannawitten6762]

You all make me laugh so hard. Love you all's chemistry together.

[@Mjjrex100]

As someone who is just getting into the cooking stuff on KZbin, this podcast is awesome.

[@SeanFoxLynnM16]

First episode I've watched, about to spend the rest of my night binge watching the rest

[@gamertrem1884]

I never thought about the difference between Chef and Cook. It makes sense. Neither is an insult, but a descriptor.

[@tokenblackwoman127]

I can’t sing and I forgot how to play the piano and clarinet, but I imagine a jingle for SYWGF every time you upload. Brain & Frenchie always make my day ❤

[@skyshroudsylvan6022]

The term 'chef' is very misused. My wife has called me chef and I have to correct her. I think I'm a good cook in my home kitchen. On the pink sauce, awful all the way through. Just because a concoction tastes good to you, doesn't make it a winner. She had 0 experience with building a business or through actual taste testing. Typical that she would blame everyone else, but herself. She got feedback but refused it. Any cook, chef, or business owner would cherish feedback in order to make the end product better. Even at home; I ask what can be improved or disliked.

[@Elplankto11]

I love how you explained the legitimacy of the title "chef." I feel the same way for the word musician and artist because I cannot put Michael Jackson in the same bucket as a 3rd grader playing a recorder. It's not necessarily insulting to be discriminatory about titles because without it there is no prestige or standard for these words.

[@XeroJin84]

People might not like my view, but I'm 100% in agreement with the use of the title "chef". Annoys me to no end when people call themselves or someone else a chef when they didn't earn it - for example Nick DiGiovanni. Nick DiGiovanni is a good COOK - not a chef. Chef is an achievement you earn from working your way up in a kitchen. Similarly, you don't go from a Private in the army to a General just by graduating boot camp.

[@ZarathosDaimaoh]

It is what it is . Take Guga as well , he could easily out-cook many chefs , but i don't think he is a professional trained chef (correct me if wrong)

[@sebastianrodas5469]

Agree with you my friend, im a cook, i have my own buisness, but im not a chef I have not earned it

[@AlienFromBeyond]

@@ZarathosDaimaoh You're right he is, and Guga is upfront about that, he doesn't call himself a chef. He's got respect for the title.

[@gerdsfargen6687]

NDG is one smug prickhole

[@cam6202]

​@@ZarathosDaimaoh So chef is a position and not a title? They are like a Forman on a jobs item right? I have worked on restaurants HVAC and witnessed how it works but I didn't know the specifics on the titles and things.

[@MaddieMadMoo1]

This podcast is becoming one of my favourite things, I feel like it makes me laigh out loud alot and also I am learning things. I was kind of skimming the part that showed the statement and it made me giggle when I saw the balances of Q1 Royalties owed was $666", seems a very apt number.

[@MrDoenyon]

I swear, only started watching you guys recently thanks to the allmighty algorithm, and every videos you guys are both in, you have to tell Frenchie to sit back in place for the camera. :D

[@viktorville8838]

I never thought I would miss the 2am bar and diner crawls after closing but yeesh, you made me remember

[@langjie7281]

fun time as always!

[@elplatanazo87]

loved this episode

[@FOMO-N-FindOut]

Excited to get fat with you guys! Thanks for a great episode and insight on the Pink Sauce Drama.

[@jaredhancock5154]

Alright, this is killin me! I did a very short lived podcast with some friends. And I'm literally a 70% Frenchie and 30% Brian. I did most of the talking (Brian) and ALL the shit-talking (Frenchie). These guys are me, and I fuckin LOVE it!

[@janong9873]

Chef Brian make your own pink sauce.

[@paullopez6620]

Been cooking for 40 years and I still get upset when somebody calls me "chef". I am a cook and a darn good one. So many times over the years I have had to set new graduates from culinary school that they were nothing but cooks.

[@j23roa]

Calling people chef is now more of a passive aggressive way of pointing out when someone is shit at their job in the kitchen. Or when the actual chef is checked out and doesn't contribute to the business, that's when people call him chef ironically

[@chrisparkins5988]

Trade mark dingdong sauce. 😂

[@xsunflower_child21x]

When Brian raves about how short and sweet August the Duck's explanation is, and complains about how long Chef Pii's is, I think about the react episode with Brian/Frenchie/Justin Wang and both Frenchie and Justin commenting about how long-winded Brian's explanations are 😂

[@trishaww]

Spinach has a lot of phosphorus. If you aren't drinking enough water to flush it from your system, it can build-up and cause kidney stones.😊 Love you guys!

[@nordwithnovelty]

I think that if you eat 20# of spinach in one go that is a lethal amount of phosphorus(?).. it was a fun fact from day 1 of a toxicology class in college pointing out anything can toxic eventually

[@_the_left_aint_right_]

I would love to hear a little about the art you have. How funny! I started writing this before he said anything about the art, I just finally said something cuz I've been looking at it and wondering about them. Hahaha

[@haleysaunders1281]

Well I love you guys! I love hearing your opinion

[@SYWGFpodcast]

🫶

[@mareg3965]

Nice T-shirt Frenchie! :)

[@maistyriaren]

Lol, I don't pay much attention to social media sometimes so I had no idea who Pink Sauce Lady was until I watched you guys! When you talked about idiots... it reminded me of a short article I read a long time ago by Carlo M. Cipolla - The Basic Laws of Human Stupidity. You both would have a laugh reading it!

[@guardiantko3220]

ahhhh hahahahaha! I know exactly what Frenchy was meaning by waiting for the smoke detector to go off, oooooooh buddy that is a good one

[@adamacosta4615]

Fooooled youuuuuuu! Hahaha classic

[@salatsanxDD]

Amazing pooood guys :D

[@jaredhancock5154]

Please get the tower speakers and classic amplifier! I've never posted so many comments on a single video before! Love you guys!

[@justcallmesiv]

get some of those corner speakers they sound awesome and are floor to ceiling and fit in the corner of any room to essentially make a surround sound room

[@sagethegreat4680]

The dragonfruit itself is the emulsifier. You should watch the how to cook that video on the pink sauce . Ann was able to perfectly reproduce the pink sauce plus she shows some science behind it . Also her friend hired her as a personal chef . So it was who she knew more than what knew.

[@Fujoshi1412]

Well ya, she knows food science. It’s what her channel is based upon as she’s able to explain it or debunk it. Love her channel.

[@tokenblackwoman127]

Not sure if anyone knows the running joke, but Dylan and Cole Sprouse have a table ready after 15 years. I feel like the SYWGF community should know and remember to let them know. That’s one hell of a reservation to miss 😂

[@damnitsem]

1:21:23 behind the green door??? it's an old reference, but I caught it! ya nasty for that one frenchie 😂

[@mikelee8937]

LMAO, after the whole Ding Dong LLC conversation, I'd be very suspect about the sauce Frenchy would be making "for us"

[@tateharris477]

Episode got me a little curious about the hierarchy of the professional kitchen. Did a quick google search and found a list in this order: Executive Chef, Chef de Cuisine (Head Chef), Sous Chef (Deputy Chef), Chef de Partie (Station Chef(s), Commis Chef (Junior Chef), Kitchen Porter, Escuelarie (Dishwasher) and Aboyeur (Waiter/Waitress). Is this accurate, would you say?

[@TheArgiShow]

Can't wait for Frenchy's results! I did mine a few months ago, convinced I was mostly Mexican, turns out I'm 44% Spanish and only 22% mexican! 😂 along with a bunch of other little percentages. Also, as someone who grew up in Texas, Y'all's would be the appropriate spelling. Y'all's channel is awesome! And to quote George Carlin, "Think of the dumbest person you know...Half the country is dumber than that!"

[@Yeneo]

Love the Tool reference my guy

[@terubokmasin3247]

There is nothing to be forgiven, Frenchie. Cos you said nothing wrong. Initially I thought of putting this episode on & go around the house doing stuff but you two got me stuck to my tablet, listening back & forth banter and ping-pong work & life experiences between the two of you.

[@HowltheWizard]

The guys who pushed the rock might have done it as a safety measure. Looked relatively easy to push the rock over, so they may have noticed it wasnt being held in the ground by much, and pushed it to make sure it didnt come down later on someone walking below. For safety or not, seeing the tree get bulldozed was amazing.

[@Slanderbot]

21:15 Bro I cry laughed at this. It's so freaking true. Everything is crap for us nowadays, our food economy sucks. I've had to freakin' grow everything myself.

[@CainXVII]

👋 Hello, I'm a prop maker! Never seen the water melon trick before, it's probably more for film. I work at a theatre and it would probably take too much time to prepare for every show. We often make food out of styrofoam or other plastic - of course you can't eat it then but you don't have to redo it for every show. Often you can make just a little bit of it "eatable" and hide that in the back, for example for a cake one slice can be real. But often we just make very realistic salmon or potatoes that then never get touched. But just this spring I made a bouillabaisse that the actors threw on each other on stage... That was a lot of testing to make sure we could clean the costumes and the stage afterwards. Food really is a "new solution every time" kind of deal.

[@MissEllieVamp]

At our local Walmart the pink sauce went from over $4 a bottle marked down to $1 a bottle. Maybe one of them look slightly pink the rest are this off yellow color that looks horrendous! 😂

[@Fujoshi1412]

It went from Walmart to my local discount grocery store for $3. No clue what’s at for my local Walmart.

[@bassgc90]

Was this rain at the end of September? I was there that weekend for a tradeshow at the Javits. I went to Mission that weekend. Apparently I just missed you by like 15 minutes. But it was awesome.

[@paladonis]

I think that fake steak needs to be snuck into an experiment and given to Guga.... I remember, in High School theater we used tofu in caramel coloring. But it was on stage and hardly able to be seen.

[@qty1315]

We're almost to 1... ...beautiful marriage with Frenchie and Brian. I know the catering will be phenomenal.

[@jaredhancock5154]

The Chef is the NCO. The owner is the CO. Translation, the CO is near useless in combat (oversimplified) and the NCO relates and repeats the orders. I'm not surprised that this French military reference of old is accurate

[@chip7486]

That rock clip scares me. There was a case a few years ago in Ohio where some teens push a log down a cliff and it ended up killing a photographer at the bottom...

[@joeb5316]

Question: what do you think about losing dishes/ingredients like paté to changing social mores, and what do you think will be the next to go?

[@jonathanvue6502]

Can't wait to see what's behind the green door!

[@markalexander71332]

What cool t-shirt . I love it. 👌 (🇩🇪)

[@miguelangelvaldesalcantara2300]

Lol for the sandwich has to be done on Baguette and call it the Frenchie footlong!!!

[@joeyk3134]

Y'all should direct some of that rain away from NYC to the midwest. We've had none

[@cmonwork]

OMG… so this was the beginning of Ding Dong Sauce… insert “look at us now” meme

[@russian9213]

My house a quarter burned down and state farm paid for our apartment and paid us cash up front, rebuilt our entire house, and gave us 93,000 dollars for contents. "like a good neighbor" baby.

[@DeusExCanis]

I absolutely agree with Frenchie's definition of a chef.

[@Psycho-Ssnake]

Muta from SOG is possibly my #1 favorite YT person. I still love Brandon Herrera and Donut but Muta and Caleb from Oompaville are really stepping up in my favorite category. Caleb is probably going to be my #1 in a couple months.

[@peterwatkins671]

The only thing I want is more Frenchie

[@dcus55]

Damn… I’m no artist but I’ve got an idea I’m almost ready to try for that canvas behind Frenchie!

[@dasc0yne]

"Private Chef Pii" = she cooks for her kids.

[@CainXVII]

Frenchie is so French the sandwich he came up with for himself is a croque monsieur

[@pauldenamiel]

Techniquement c’est pas un sandwich mais un plat cuisiné si frais. Je vise plutôt jambon beurre

[@markm4216]

You can make a bright pink sauce with beet juice also.

[@adym15]

Ding Dong Sauce!!!

[@AnnieDreadful]

A lot of hikers and climbers will dislodge loose rocks from trails and climbing areas (and bring things like crowbars for that purpose) in order to help keep other climbers/hikers with less experience getting injured on them. So that video of the rock rolling down the hill may have been them doing a service to others. Not sure, but it seems that way to me! That aside...I LOVE THE GET FAT DESIGN! I need a mug with that on it :D

[@vaanea290]

Them: Why do you work out so much? Me: Because I love cake. Imma eat all to junk foods. Lmao love the title "So you wanna get fat"

[@rodneyschmidtiii]

Can you do a tier list with frenchy on different cooking movies? Burnt, Chef, and others please.

[@gkimball9403]

Thank you for the definition/requirements of a CHEF! I graduated from J&W, and I had people calling me a chef. No! I was a cook as my chosen profession. I no longer cook professionally, but I can still cook.

[@anthropomorphisis]

We're gonna need Frenchie frenching that microphone on a shirt

[@crassustheelder9665]

In regards to the whole people calling themselves chef thing, I was a head cook for a camp in the mountains with no electricity cooking for a staff of 20 people. I had an assistant, but I was responsible for planning 3 square meals a day, baking our bread, making desserts, caring for the equipment, organizing the dishwashing crew for the week, pest control, ordering and receiving commissary orders, and additional duties as needed for the camp. The staff would sometimes call me chef and I HATED it. I was a line cook before that job and I had done nothing to earn that title. Head backcountry cook was a title that I still look on with some pride.

[@dissonancE..]

"0.95" Guys I think the podcast will start next week