Salt Bae EXPOSED by Guga - Pro Chef Reacts

[@burningisis]

Salt Bae does do one thing really well. He's a master butcher. Dude can seriously break down any cut of meat. That said, just because you're an awesome butcher, doesnt make you an excellent chef, nor does it make you an excellent restauranteur. His kitchen staff may know how to cook that expensive steak, but when the other meat comes out looking like that tomahawk, it looks like your kitchen cant judge cook times. And in a steakhouse, your staff should really have those times down to a fine science, especially charging with Salt Bae is charging.

[@SEAZNDragon]

Interestingly Gugu said this in a recent collab video with Uncle Roger.

[@crackazack510]

What do you mean charge that much? His wedge side-salad is only $40! 😭

[@Puttagirlon]

Yes. And he's also pretty good at pretending to be respectable and important. The dude is little more than a fraud who scams wealthy people by exploiting the idiotic internet culture where the number 1 goal is to remain relevant.

[@burningisis]

@@Puttagirlon I agree with you. But a lot of these super expensive flash in the pan restaurants, all that anyone cares about is the ability to say "I went here" Its not like going to French Laundry and saying "that was the best meal of my life that I will likely never be able to eat again" its made for a culture now that is obsessed with instagrammable photos and going "I was here"

[@pokebros6416]

@@crackazack510 I told a tutor of mine about this, they said that’s not worth it because you can literally get this stuff and make it yourself for less than $40 bucks

[@triumvirate4509]

“Guga’s gonna show what he’s capable of” is one of the most menacing and hilarious sentences ever spoken

[@fialagerdahl]

Cooking and content aside. Guga just strikes me as such an adorably friendly person.

[@ChefBrianTsao]

He is awesome, such a nice dude

[@bruzzunathtuch]

He is, he's a gentle giant!

[@jamiesuejeffery]

When I order a steak, I always order it rare. I do this because nearly no one can cook a rare steak. It always shows up medium rare. If I order it medium rare, it always shows up medium. Honestly, I like my steak rare or medium rare. But generally, kitchens cannot cook steak.

[@watanakarnwatanakitpiboon]

I just bite a living cow

[@GenericThomas]

Too true.

[@heyitsbranigan]

When I order a steak "medium" it always turns out medium rare because kitchens are inclined to undercook meat so they don't waste it/it can be sent back and cooked a little more vs overcooked and wasted

[@Hybris51129]

I order well done and if a steakhouse can deliver a medium well stake then that is far better than average I get because like you no one seems to be able to do a well done steak at isn't a hockey puck.

[@TheLoos3Goos33]

I worked with a lot of people who wouldn't take into account rest time, especially rest time under a heat lamp while waiting for other food. They'd get a medium rare order and cook it to medium rare on the grill. Then, when it finally gets to the customer 2-5 minutes later, it's overcooked. Also, a lot of restaurants sort of encourage you as the cook to air on the side of overcooked so they never send out truly raw product.

[@sethgaston845]

Brian, I was watching Guga nearly 6 years ago when he barely had your amount of subscribers. He went from a novice cook and rather awkward but loveable host to the powerhouse he is today. Now, awesome dudes like you are reacting to his content. Through following Guga, I found you, James Makeson, Sonny of ThatDudeCanCook and a couple others that escape me at the moment, and I'm so glad I did. Keep up the great work, man. I'm loving this podcast approach with you having other influencers and experts on the show. I love the professional and personal opinions that you and your guests provide. Awesome content. Thanks, man! I hope for you to get the same glow-up that they have!

[@ChefBrianTsao]

Thanks man! This really made my day!

[@Uldihaa]

Those tomahawks weren't just rare in the center, they look to have had a *sizable* ring of well done meat. I'm guessing those steaks went from the walk-in fridge straight to the grill.

[@ChefBrianTsao]

Def not what I would expect at those prices

[@taronzgaming7739]

@@ChefBrianTsao Mate, at those prices I'd expect the tomahawk to resurrect into a cow, give me a massage and a chocolate milkshake, before returning itself into my dinner...

[@daemok4752]

@@taronzgaming7739 you can get a whole cow for that price with hundreds of pounds of meat, sure not Wagyu, we're talking an average Angus cow which is more than enough for most of us.

[@Uldihaa]

@@ChefBrianTsao At those prices, I'd have sent them back. That was just bad technique.

[@daemok4752]

@EvandonGG I would still prefer a whole Angus cow, more meat to eat :P but sure if you say so. I'm not a luxury guy so paying thousand dollars for steak, no matter how succulent it is, will not beat eating more steak. 1 roast diner or 2 months worth of eating beef at lunch and diner, the choice is easy for me.

[@yohannessulistyo4025]

To break the myth, "A5 Wagyu" is not that opulent expensive like 4-figure dollar per serving nonsense. Nurset "Salt Bae" simply exploited a lot of newly rich naivety and impressionable, exploitable ego to steal US$ 1,000 out of them. Only a specific group of people are impressed by that kind of spending choices, and they are not exactly the kind you want to spend time around for those wanting to protect their wealth. A specific famous type of A5, the Kobe beef of Hyogo prefecture - in one of those licensed steakhouses in Sannomiya, Kobe - only costs US$ 400 (JPY 55,000) per serving on Hibachi Teppanyaki grill style. The price gives you the beef meat, being displayed, showcased obnoxiously in front of you on a special stand before processing so you can "instagram" it all you want, while the chef prepares the appertiser (tofus or beans or stuffs), entrees (vegetables), and a first course (complimentary meat, usually seafood of the day like scallop, fish sashimi, or prawns), before the beef finally got taken and cooked in front of you - cooked in several styles (including the "sides" like crispy garlic, thinly sliced negi spring onions, salt cubes, pepper corns, and chili flakes). The leftover fat was made into fried rice - which is super buttery. At the end, you will be given a token dessert (mochi ice cream, ice cream, cakes, or whatever is in that day). Beverages are separate order - alcohol is recommended to wash those fats down. Another famous A5 Wagyu is the famous Matsuzaka beef from Mie prefecture. A train station-cooked Matsuzaka sukiyaki sandwich costs only US$ 60 (JPY 8,000). While it is disgustingly room temperature - the sensation is simply like eating beef-flavoured solid butter sandwich drenched in sweet savoury sukiyaki sauce and fake egg (Japan does not allow fresh eggs on prepackaged food for safety reasons). So it is still kind of opulent and an experience while you are in a bullet train. Again, Tokyo, being famous for hosting the most Michelin-starred restaurant, an "omakase" sushi servings is also not that mythically expensive as most people imagined. An expensive-wannabe sushi restaurants in Jakarta serves twice more expensive omakases than those in Tsukiji or Toyosu fish market. The two famous 2 hours queue Sushi Dai of Tsukiji or Sushi Daiwa of Toyosu omakase serving sets you back exactly US$40 (JPY 5,000) - and they make you an ichthyologist after that. Now, the big stuff.. Sushi Kyubey of Ginza - where those US presidents and foreign royals are taken by the Emperor to dine. Where you have to dress up and wear shoes to enter the establishment. How much is the omakase courses? Just $75 (JPY 10,000) for 12 servings or $110 (JPY 15,000) for 16 servings! We have Wolfgang Puck and Ruth Chris here in Jakarta - I think, along with its competitors like Peter Luger - these are already the best steaks (proper meat, not mellting beef like most high grade Wagyus) - anything more expensive is just bad spending.

[@silenttera666]

You got my mouth all watery picturing everything.

[@AlexanderHarris]

I’ve never been made hungrier reading a KZbin comment in my life.

[@aaronlopez492]

Chef Tsao, as usual, your content is" prime cut". Back in 95, I went to NYC on a working vacation with my ex. We went to a "great" restaurant and paid $850.00 not including wine or a tip just Pellegrino water. I ordered my steak medium it came very well done and my ex's veal shop was tasteless. The portions were small. I was very underwhelmed and hungry. We picked up a couple of cheeseburgers on our way back to the hotel. Thank you.

[@ChefBrianTsao]

Nothing satisfies quite like a cheeseburger

[@hkillorean6254]

Is your experience what inspired "The Menu"?

[@aaronlopez492]

@@hkillorean6254 Hunger and spur of the moment.

[@maxpowers9129]

A couple of decades ago it was trendy to get expensive tiny servings. I think getting large affordable servings was seen as low class for a while, which lead to people overpaying and leaving expensive restaurants still hungry.

[@bleachissweet1]

I read the start of this as "General Tsao..." 🤣

[@andrewnaber5406]

Really been loving all these guests you’ve been having on. It’s really spicing up the content and neat to get different perspectives.

[@ChefBrianTsao]

Thanks for tuning in! I’ve been having a blast w it too! Always nice to have another perspective!

[@-EchoesIntoEternity-]

salt bae, the biggest fraud in steakhouses

[@deathpyre42]

I mean his product is meant to be tacky and in poor taste, what do you expect?

[@ChefBrianTsao]

😂

[@omegaheartless]

​@@deathpyre42 I mean, it is sad, considering how he started this chain. Greed definitely got to him.

[@bleachissweet1]

I think there are worse frauds. There are expensive steakhouses everywhere that don't know how to cook steaks or butcher them. At least you get an experience that you over pay for with salt bae, instead of just a poorly done steak. 🥩

[@Superintendent_ChaImers]

My friends all called me crazy when I would travel with my own personal kit of extendable metal straws. They mocked me, and they laughed at me. Now I get the last laugh as I sit there watching them suck milkshakes through soggy paper straws that are too flimsy to stir the milkshake around while my metal straws still work and even keep the drink cold. Specially when we all go out to get Bubble Tea and they are stuck trying to drink the pearls through soggy straws while my stainless steel ones soldier on. Reusable metal straws are the way of the future.

[@Superintendent_ChaImers]

Well... That and shooting boba pearls through metal straws makes a terrifying and satisfying sound. Sounds like a full auto silencer.

[@MrEnKaye]

This feels like a nice evolution of your content. Great video, awesome guest, love your work man! Hope to grab a sandwich when I finally reach the US 😅

[@ChefBrianTsao]

Thank you so much! 🙏

[@olszewski422ify]

We need a colab with you and Guga. 2 of the most charismatic food KZbinrs, would be a classic.

[@ChefBrianTsao]

Coming soon!

[@elvisjames]

agreed

[@user-oh6uw9mu9u]

Yes!! I've been binge watching Guga all week. Out of all the food youtubers he's doing the best job at making me want to cook! All his side dishes could have their own dedicated videos and I wouldn't complain!

[@anastasios0513]

Literally because of Guga, I have gotten to the point where my family says my steaks taste better than restaurant steaks. Now, I assume they mean Outback Steakhouse or something, as I am not as good as some high tier restaurant, but apparently I have really upped my game, and I credit Guga.

[@Hybris51129]

For better or worse if I see gold covered food then my expectations drop considerably then you add in the massive social media buzz and my expectations go lower. Even though I will likely never find myself able to drop more than $100-200 on a meal I can still spot someone trying to make a meal that is all show and no go.

[@od1401]

I normally find collabs kind of awkward but you are so effortless with your guests dude, you really really nail this awesome job man. So entertaining

[@ChefBrianTsao]

Thank you so much! 🙏

[@_bats_]

Loving this format with guests! Very classic radio vibe and so interesting to hear the different perspectives and personalities. Salt Bae...I watched some of his content for the first time recently. He knows how to butcher but the guy seems like the most insufferable douchebag imaginable. No matter how rich I was I would never give that guy a dime of my money.

[@Kuid4or3]

1000%

[@fialagerdahl]

The whole situation with the football trophy, absolutely hated seeing that and I don't even follow football but it was just disgraceful to see him try and steal the spotlight for something he had nothing to do with.

[@SeanStrife]

I do believe Guga actually mentioned not that long ago that Salt Bae's background is starting off as a butcher. But yeah, he does seem like an absolute douchebag (and that's not even getting into some of the horror stories I've heard about him, either).

[@msjkramey]

​@Sean Strife what horror stories?

[@user-vv8ve4px5j]

I thought Jeremy was Atun Shei

[@DIDisguise77]

Truth be told, working in a barbecue restaurant the flames go really high.

[@Toywins]

Don't flatter that guy by giving him such a cultured pronunciation of his name, it's Salt "Bay" like, "throw his food into the bay." 💯😂

[@federicovicente8116]

This feat format are awesome. Kinda like a podcast. The next guest it has to be Jack Scalfani.

[@nathan3252]

Honestly I would love to see Guga vs Bobby Flay in a BBQ contest. That would be quite the contest.

[@ChefBrianTsao]

That would be amazing

[@elnico135]

And the trophy should be like a golden grill something like that

[@billm9987]

@@ChefBrianTsao I see what you did there

[@LatulaArts]

Guga would win, Flay is a hack anyway tbfh

[@motorcycleboy9000]

I would take a look at thaaat

[@morganalori]

Thank you Jeremy, for understanding one quick visit isn't a review. So many factors can affect a singular dining experience (well some only need the one time to know... ). But I've found some places, different waitstaff/cook can make huge differences for good/bad. Thanks Brian, this is a fun video, great collaboration. Thanks to Guga and Nick for taking the hit to go there and ordering the crazy stuff

[@morganalori]

OMG, Jeremy!! YES!! fries without enough salt! I should totally wait till the end to comment, but I don't

[@ChefBrianTsao]

Thank YOU for tuning in! 🙏

[@MirnaEJiron]

Hallelujah!… Finally I hear discussions about the entire service at a restaurant and what it should be. Service is everything to me. I was a waitress in a seafood restaurant, where I started out as a hostess. And I made bank being a waitress. Why? Because I gave excellent above and beyond service. I made sure every one of my customers left the restaurant with a smile on their face after having an entire meal with an appetizer a bottle of wine coffee and dessert. That is what I inspired to every night I work because I knew that the food speak for itself. Never did any of my customers ever have to look for me, or whistle for me, or even have to look around for me. I made sure that every time one of my customers lifted their head to look for me I was already looking at them from a far and asking what can I get you. That is the sign of good service so I don’t tip at all if I don’t get good service.

[@diannt9583]

The big problem with gold leaf steaks - gold leaf actually has NO flavor to impart, so one is just wasting money to show off the gold. I don't remotely understand this. Good point about good service. I will say when I know or can tell the place is for whatever reason is understaffed that night - I won't hold that against a restaurant. Then again, I've never eaten at a place where the bill came to over $1000 for two-three people. Already subscribed... I look forward to the Bobby Flay discussion video! Have to disagree about salt. YES, steak needs salt. But one can very much overdo it. Guga generally does that. YES... it can and often will taste SALTY. (You will be happy to note that ketchup on steak is something I agree to be horrid.... LOL) And no, I don't go to a restaurant (or cook at home) to eat bland food. BUT I don't want the food to taste like it just came out of the ocean, especially if it is steak!!!! I will take more butter, though... usually.... and yes.. garlic and pepper is good on steak. I'd say about the only foods I do heavily salt are French fries and hard boiled/cooked eggs. I have not burnt out my salt-tasting taste buds. Steak is better if more subtle.

[@shirokanzaki15]

Yay!! more Guga reaction please, Chef! Please react to Guga's Chili Jam steak

[@seijiren5115]

Pro chef reacts starting to one step ahead to be a podcast than reacts. not that it's bad by anymeans it's so great

[@ChefBrianTsao]

🤘

[@n.a.02.02]

I thought he was a weird rich guy who owns an unnecessarily expensive restaurant until he donated and set up kitchens for the earthquake victims in Turkey. He grew on me a little even if he tends to be silly with salt.

[@nokkuneinei6592]

As much i know he does it for publication purpose considering he is quite smart to be able open multi billion restaurant without single michelin, can't Deny how positive his action to the damaged community, thanks

[@deathpyre42]

So what, he's a foodie robin hood that gouges the rich and feeds the poor?

[@ayajade6683]

He's still a dick but he did something that helps so I'll give him that even if it's for selfish reasons like press or tax write offs

[@cjramos1158]

If you grill a wagyu, the flames really go that high. That's why its difficult to cook a wagyu steak.

[@confreeknor1]

I think you 2 would make a fire show by reviewing things in the wild. U have chef angle and eat out angle to fill a cool cap in this youtube world.

[@bridgetboyle687]

Chef I love the interviews. I feel I'm learning so much more than just the laughs on the vid reviews. Like the cook your tomato paste to make a better chili hint a few days ago. (tried it and omg it pushed mine over the top perfection) Thank you for making us better cooks.

[@ChefBrianTsao]

My pleasure! Thanks for tuning in! 🤘

[@MeganSin]

I really this video with guest. As far as salt bae’s restaurant, actually watching the reaction video with guga and uncle roger to salt bae really helped me understand things. He was a butcher so he knows about meat, but everything about his restaurant and him in general is all for show. He’s the culinary version of guy bilzerian. I feel like i would a better deal and meal at like a Texas Roadhouse or something.

[@dabanjo]

Gold foil wrapping a steak is blasphemy. The char on a properly cooked steak should never be obscured.

[@bobd2659]

I've used gold leaf before. 40th Birthday, "Wine and Roses" ice cream, used the leaf as highlights on the rose petals. A little goes a LONG way as decoration! Funny enough, it followed a beef dish made with wagyu!

[@bobd2659]

Chef, you probably would have liked the dessert! 'Wine and Roses' and a 'Cognac Coconut' ice cream served with Mandolin pick shaped little chocolate cakes (she's a mandolin player...)... The litre of ice cream probably cost about $60 to make...about $1 worth of gold leaf! lol Reducing 2 bottles of her favourite wine into flavouring was...not cheap!

[@janong9873]

Chef Brian when will you have Jack Scalfani as a guest? Im sure it will garner tons of views.

[@legendoffupa]

With Jack's history of choking and abusing his children, I'd be worried if he sat right next to Brian. 🫤

[@janong9873]

@@legendoffupa I think I read about that somewhere. Why isnt he in jail then?

[@unexpected2475]

​@@janong9873it's not hard confirmed (I think he said he did which makes me inclined to think he did but who knows) to my knowledge and presumably his own family didn't report it.

[@salatsanxDD]

LOVE this vid and love your guys' chemistry! :D Thanks to you I have now planned to use gold on my bfs grandmothers birthday cake when she's turning 90 next month ;)

[@ChefBrianTsao]

Nice!

[@nicholasmangialardi1618]

Sup Brian! Great exposé lol. I've worked in the restaurant industry for over 30 years in just about every position, from fast food, to casual sit-down, to fine dining. I'm dying to hit Mission Social when I head out to NY. I live in Vegas, and if I had to spend 1200 bucks for 2, I would go to Robuchon's. I go to Scotch 80 Prime regularly, mostly for the single malt pairings lol. Great to see you doing well and happy! Take care!

[@ChefBrianTsao]

Thank YOU for tuning in! 🙏

[@paveldvorak200]

If I recall correctly, metals don't have flavour or scent. You smell or taste different products of reactions that happened to the metal and therefore more inert it is the less you taste. Now gold is pretty damn inert/stable.

[@leobriccocola8141]

Senpai Kai said the $30 burger at Nusret was one of the best he ever had. Apparently, if you keep away from the gold/instagram rubbish, most of their menu is pretty good as far as high-end steakhouse's go.

[@ChefBrianTsao]

I think all his food will be amazing, but not $1200 for 1 steak amazing

[@backupaccount5332]

Nusret is the restaurant that made him. I think it’s old enough to have become kind of an institution in turkey. He wouldn’t really dare to push prices there like he does in his other restaurants.

[@thedappermog1638]

I think being poor my whole life has left me incredibly jaded, because hearing about people routinely spending hundreds or even a thousand dollars on a single meal agitates me. I don't understand how it's even possible to have enough money to do that on an even remotely regular basis. Hell, I can't fathom having enough money to justify a $1,200 once in my entire lifetime. It seems so absurd to me.

[@Zaimulwaie]

There is no justification for spending 1.2k for a piece of meat

[@ayszhang]

​@@Zaimulwaie If you're referring to Brian's meal, that was a meal for two not a piece of meat

[@ayszhang]

I suppose it's hard for people to empathize with something they have never experienced 🤣

[@Zaimulwaie]

@@ayszhang a meal of $600 for a person? what reason justifies that purchase? i'd rather not spend 600 for something that'll turn to shit eventually. $50-$100 tops and that's probably for a really special occasion. i'd rather not be a snob, but you probably know that from experience.

[@ivyrose779]

Right?! Someone else’s comment was saying how Salt Bae was kind of scam for a very specific type of wealthy person who is ignorant about food. And I’m not usually like this but, to be honest, those people probably deserve it.

[@dhruvkale904]

So close to 1 mil hope you reach this milestone soon

[@ChefBrianTsao]

Me too! Thanks for your support!

[@ColtGColtG]

My problem with stuff like Salt Bae's pricing is that people will tell themselves they had a great time and it was soooo great in order to justify what they spent. then on top of it it starts driving pricing up becasue competitors in the same market feel that they need to be in the same range otherwise there's will look inferior. Good smaller scale example Guga often shows one of his main Grill accessories, a "Slow N' Sear", thing is a mass produced hunk of folded and stamped mid quality , i think, stainless steel probably has a production and packaging cost of $15 per unit at most. before people like Guga started showing them you could get almost identical things for $30-40 all day long. Now they are all close to a hundred unless you go for the super cheap ones made of ultra thin metal and will rust out in a week

[@frag619]

Paying $200 for any steak is insane. You can get your own cut of A5 wagyu ribeye for about $100-$200

[@mandolinman2006]

"I thought it would be way bigger." Everyone: "That's what she said."

[@wandrewmclarty]

As a decent pitmaster, the amount of care your can give to your protein is essential. That said, the cookery skill in bbq is 5% protein seasoning and trimming, and 95% fire management. Guga is playing in the 95% club (while sparing no expense on the protein).

[@kadendannenberg2897]

So happy you like guga. I’ve been watching him for maybe 4 or 5 years, he deserves this attention

[@melancholiansshortpath]

$1750 WTF!! That's more than my vacation budget for 1 month to our home country last time(including back-and-forth ticket)

[@kittensclaws01]

Enjoying the guests on the videos! It's so fun. Great episode!

[@stageaccounts]

making videos with other chef-youtubers is such a great way of bringing them into the forefront- sharing audiencex

[@lefdee]

The classic trap of “it’s expensive so it must be good”

[@jonnymelamet8029]

On a special occasion, I went to a michelin star restaurant with my partner at the time. It cost 400 for two people with the tasting menu. I don't get the Salt Bae prices.

[@barniyamum]

in germany and the rest of europe we have ground beef that is actually fine for raw consumption

[@Khorne_of_the_Hill]

people don't understand how cheap gold leaf is; it's orders of magnitude thinner than paper or even hair. there are very normal people (income wise) who slather their entire car in the stuff

[@erinlikesacornishpasty4703]

We use it art applications all the time. It's a wonderful thing to add to a random magazine collage 🤣😎.

[@janong9873]

Salt Bae is my hero. He stole the show and ruined Argentina's win in the World Cup

[@ChefBrianTsao]

😂

[@Kuid4or3]

The 2k Steak didn't look too appetizing tbh. That's just a ripoff, especially regarding that the Gold Leaf is just like 9$.

[@ChefBrianTsao]

For real

[@RazDaz74]

Service is a GAME CHANGER! I could eat sh*t food and still come back (ie 2nd chance just a fluke) if the service is right.

[@briandstephmoore4910]

Jeremy was legendary on this episode. Every time you tried to be nice to salt bae he pointed out the obvious🤣

[@colina1330]

Speaking of heavily salting big pieces of meat, I'm reminded of a tip I learned from Michael Symon. When you're salting a prime rib, take what looks like the correct amount of salt and double it. Also, speaking of spending a lot of money in restaurants, my girlfriend and I recently ate at Garde Manger (Chuck Hughes' place) in Montreal and spent almost 300 dollars with drinks and a tip, and I have no complaints. It was an amazing experience. I'll gladly shell out some serious cash every once in a while for an experience like that.

[@Chaos_152]

You should do an uncle roger and Guga's reaction on salt bay too. Funny as heck and very cool. But this video is quite interesting to me tho. Keep uploading Chef

[@ChefBrianTsao]

Thank you for tuning in! 🙏

[@shuazi8803]

I absolutely loath to my bones that people will sell and people will actually pay for gold leaf covered food. Literally just shitting all over limited and valuable resources for "luxury" in the worst way

[@christopherdieudonne]

Yeah, I don't get it either. Does the gold add anything to the taste?

[@david-468]

Chef Brian, what would you suggest to someone who wants to be a chef? Go and get experience working or go to culinary school or a combination of both?

[@ChefBrianTsao]

Combo of both, start on experience first and see if it’s what you really want. I also suggest starting from the bottom as a dishwasher or prep person, that will really tell you if that’s what you want.

[@gurashishsingh3668]

&

[@CidVeldoril]

Okay. If the service is what you actually pay for and what justifies a high price, then what justifies demanding a tip on top of that? If it is the service that I am paying a premium for, good service is to be expected, no?

[@TeacherinTraining39]

I don't even care about the food review. I fkn love Powdered Toast Man in the background behind Chef Brian, lol. Best Ren and Stimpy character ever.

[@CainXVII]

There's a crazy restaurant in Stockholm that does 14-dish menus for 150$ per person and it's great. That's the most I have paid. 1700$ is just crazy.

[@boanoah6362]

For anyone at home that might be curious to try this... gold is basically nonreactive, it doesn't interact at all with taste or smell and it will 99.9% not digest either. It's entirely purely decorative and you can go hog wild plastering gold on whatever you want to eat with 0 repercussions unless you're eating it every single day for a month in which case you might suffer gold poisoning. The only impact I can feasibly see it causing to a steak or a grilled meat is that it will cover/block that direct outer surface flavor from making contact with your tongue. So yeah, it'll do nothing and if it does anything it'll maybe make a less flavorful bite.

[@TunaPlusMayo]

Guga's 10/10 for service might be true, or it might be an example of how Guga is a great guy. He would never throw hardworking staff under the bus just cause their boss is a clown.

[@Vedant24_]

Pls do Guga's chilli jam steak with Uncle Roger.

[@legacylee]

Bru, been a fan of Guga, especially when he has Uncle Roger on, it's friggin hilarious. They guy can cook! I just realized you out on the east coast my dude. I'm in Mass, next time I head out to NY Imma for sure hit up your spot, love the videos but now I wanna check out your place! Thanks for the awesome content, keep crushing it man!

[@ChefBrianTsao]

Thank YOU for tuning in and the support! Hope to catch ya at the shop!

[@legacylee]

@@ChefBrianTsao no doubt, now go try that waffle with ice cream joint bruh, I'm curious as to what you'd get on it!

[@alexandresobreiramartins9461]

Gold has no flavor. Also, it's not digested. So you'll just pooing the gold leaf unprocessed. Even then, I'd rather not put heavy metals inside my body.

[@nihlify]

I mean, it's safer to eat gold than it is fish from a heavy metal perspective.

[@OscarGeronimo]

So you took a lazy but successful format (reaction videos) amd gave it a twist by adding in the middle actual interaction by splicing a real time interview? Respect Sir, this was a fresh and stimulating experience.

[@ChefBrianTsao]

Thanks for tuning in!

[@diamondflaw]

The only restaurant that I’ve spent over $500 at was Matsuhisa Aspen. It was very much worth it, but don’t have the money to do that more than once every few years.

[@fergardla]

Basic quimestry say metals are stable meaning they don't produce smell or have taste, and gold is specially stable that's why it's use for jewelry, it doesn't rust easily cos every metal you smell it's actually oxidation of that metal, the smell of penny's it's actually your hand oil oxidizing on the surface of the coin, so adding gold does nothing and apparently cost 5 times more

[@deathpyre42]

If we're suggesting weird bagels, peanut butter and anchovy or smoked sable is a classic.

[@ChefBrianTsao]

EWWWWW

[@deathpyre42]

@@ChefBrianTsao it's actually good though, the nuttiness adds depth to the umami of the fish and sorta mutes the off notes. It's a similar principle to a west African peanut and fish stew or an Indonesian satay.

[@Kuid4or3]

@@deathpyre42 you need to get that checked, that's a big yikes

[@deathpyre42]

@@Kuid4or3 try it before you knock it. add in some onions and a bit of cheddar and you have yourself a sandwich.

[@danspawn85]

I can currently buy Wagyu at my local Wal-Mart. $6.67 for 3 1/3 lbs patties. The steaks are $20.00+

[@Squisky]

Chef. I dunno if you'll see this. You HAVE to watch Kay's 'Korean Meal' and 'Korean Meal Redo'. Magnificent culinary achievements.

[@ChefBrianTsao]

Oh no lol

[@Dimrim1]

Mate of mine ate at his restaurant in Dubai or something, said it's 100% Gimmic, we get better food at the local steakhouse

[@camm832]

would really love to see you make some of the cooking with jack recipes.

[@ChefBrianTsao]

It’s coming!

[@camm832]

@@ChefBrianTsao awesome thanks. make sure you have the ambulance on speed dial. :)

[@steveblue5973]

Long time guga fan subbed way before hit 100k, I remember the very first waygu vids he did lol those flames are not just for b roll. Those steaks are so high quality and have such great marbling and so there's just crazy fat and oil dripping the whole time it's honestly an art to cook steaks like his over open flame or even coals.

[@TsarAlexei29]

I'm a history nerd. Before watching this, my only exposure to saltbae was the Carthage salt meme. CARTHAGO DELENDA EST.

[@cleanerben9636]

I still refuse to believe salt bae is even real

[@IAMDOLWOTA]

Salt bae's original restaurant in Turkiye was supposedly actually legit, man's a butcher so he knows his meat and was one of the first to offer proper dry aged steaks there. Prices were and still are reasonable at the location, but I think he's since added ridiculous stunt food items to that menu like the ones covered in gold leaf, truffles and cheese. I hear the quality has gone down a bit since he expanded though.

[@ChefBrianTsao]

Doesn’t surprise me, it’s very hard to maintain quality w expansion.

[@rainycakes]

I have a habit of getting up very early whether I work or not. Today was a day off. Got to the end of the video during my "coffee and internet" time, and your band started playing fairly loudly at 8:46am. I hope my neighbors enjoyed it as much as I did lol!

[@ChefBrianTsao]

🤘😂

[@DogFish-NZ]

I would like to have a meal at auntie Myrna's over spending a minute with old salty

[@NoleFan74]

I've never understood why anyone would want to eat a super high quality (or any, for that matter) steak in gold leaf?? I always think it's like biting down on aluminum foil - I know it's soft, but it's still metallic!! I remember when Goldschläger came out and people thought that was so cool!! Yea, pay $30 extra dollars for a bottle of cinnamon schnapps with 50 cent worth of gold in it!! The one place it kinda belongs is in Vegas in the casinos, they Call it a Jackpot burger it costs $1000 for a $20 burger with $3 gold leaf on it! They sell a couple a day and recoup a little of their money LOL! Love the videos, Brian, keep 'em coming!!

[@ChefBrianTsao]

Thank you for tuning in! 🙏

[@laurabustos6560]

You're sooo close to 100k subs chef!! I hope you do something extra special for yourself to celebrate!! Rock on!! ✨👌✨💥🤘💥 Also, NGL, I feel rather special that I found your channel when you were just starting to grow!

[@ChefBrianTsao]

Thanks for being part of the journey!

[@MaguiLaftw]

quite different, in the best of ways, i love this format, of a bit of podcasting and reacting at the same time, i love it

[@chrissolace]

3:55 I think the most I spent was probably at Disney (so Disney tax)… We had a reservation at a restaurant (a little higher end too) and it was around $200 probably for everything (for 2). We overall splurged and probably spent a bit more than $1200 on food on our weeklong, but that was an entire week… splurging at Disney…

[@liys540]

I prefer metallic thing on metal instead of steak , guga steak is the king of steak

[@lordsaviorswarmthatwalks3385]

it has to be paper straw for any type of cocktails with a flame. plastique can melt and metal can heat up and cause burns

[@jefferythibodeaux5573]

That’s what I was thinking

[@ChefBrianTsao]

Fair point

[@Beefonweck]

FYI: Salt Bae's restaurants allegedly run a bait and switch scam with these steaks. They give people gold plated steaks that they didn't order, and then call the cops on them when they dispute the bill. There's a Miami herald article on this where the manager admits he called the cops on people 12 times in the year that they had been open. I don't know about you, but 12 times in less than a year of being open is pretty fucking crazy for a legit restaurant.

[@Samizouza]

No wonder Salty himself is as gimmicky as his restaurants

[@bartoszmeister6163]

The thing with gold is that it's tasteless, it can't react with your taste buds because of chemistry.

[@RvrStyxRasputin]

I'm amazed how off you were with the timing 😂 Salt Bae went viral at least 2 years before lockdown

[@Rayerie]

Yeah exactly, he was already a popular meme (in France at least) in like 2017

[@Judgement_Kazzy]

My recent Guga binge pushed me to finally try cooking steaks for myself, and it was one of the best pieces of meat I've had. Moral of the story, if you're an amateur cook, don't be afraid to shamelessly copy the experts.

[@ChefBrianTsao]

100%

[@janong9873]

Chef Brian get Bobby Flay as a guest.

[@thumbwarriordx]

I mean I'm briefly a line cook at best, but I learned that salt and butter trick and my sunday breakfasts are top tier now. I'll probably die if I make them any more often but with power comes responsibility. Not to toot my own horn but the Frittatas knock my socks off. The perfect scramble... is a struggle with patience that I do not always win.

[@pic3011]

btw, paper straw for a flaming cocktail is probably the better choice since a plastic straw will melt and a metal straw might get hot and burn your lips when you get a sip. Cheers ;)

[@billvolk4236]

One upscale food blogger asks another upscale food blogger who Saltbae's customers are. My brothers in Christ, it is you.

[@indiedavecomix3882]

In the defense of the paper straw, which is something I hate, if they put a metal straw in a burning drink, that shit will burn your lips when you drink it. A plastic straw will probably melt. A damp paper straw is ironically probably the only real option.

[@ivyrose779]

Paper straws are terrible but I’ve used paper straws that had a bee wax sort of coating and they didn’t have any of the same problems that come with paper straws.

[@ninounino4552]

Believe it or not I can buy a whole cow with that price , an alive one too

[@badateverything5392]

I like my stakes blue... and every time I get medium or medium rare. If I paid $1220 for a steak and the cook was off, I would 10/10 send it back.