Sandwich Secrets DEBUNKED!

[@ChefBrianTsao]

DON'T BUY THIS HOT SAUCE! DON'T CLICK THIS LINK! downrightmerch.com/collections/chef-brian-tsao/products/chef-brian-tsao-gochujang-a-l-orange-hot-sauce

[@ektran4205]

brian get guga's nephew too

[@polaroidhead]

Hey im trying to buy the sauce, but the link is broken.

[@ChefBrianTsao]

Fixed!

[@deminybs]

​@@ChefBrianTsao yayy it's fixed funny that at the top of the page it still says to order by December 8th last year for holiday shipping Gotta whip whoever is keeping up with the site in the bootayy 😂

[@runawaytrain1979]

No worries I didn't click the link!

[@drunkhas]

Brian I think you're now legally obligated to create a sandwich called the "That's What She Said"

[@ChefBrianTsao]

That’s an amazing sandwich name!

[@ZikkityZakOTA]

That's what she sandwich

[@KarmasAB123]

@@ZikkityZakOTA You nailed it

[@cobrasys]

This! And it _has_ to include sausages. Preferably whole. 😏

[@KarmasAB123]

@@cobrasys With extra cheese dripping off one end.

[@russellchung3119]

Finally! A reaction to an Ethan Chlebowski video!!! His videos are always super well-crafted and he really brings a unique approach to cooking, especially in the home cook sense. His focus on the purpose of ingredients rather just the ingredients themselves bring foward a cookimg approach dictated by what you have rather than what you go get from the grocery store (i.e finding quick alternatives with what you have at home already). That distinction allows for more experimentation and resembles how a lot of family recipes were developed through time. Also, for his deep dive videos show the amount of time, effort, and care he puts into his videos to answer every little question you could possibly have.

[@OrbObserver]

Ethan himself is fantastic, his audience is very snobbish and would view a video like this as trash content.

[@carlos_herrera]

I used to watch Ethan a lot, but there was something he did that I couldn't forgive and I put him on 'do not recommend Channel' but I can't remember now what it was.

[@Ando2k10]

Ethan's videos are the reason that I bought "On Food and Cooking" a book that he often references.

[@KenNakajima07]

@@carlos_herrera If you can't remember it was probably not worth it to get him on the not recommend list.

[@yitziyyb]

Yes he's the man! He's like the younger Kenji, great at explaining food science and recipes.

[@CoffeeCupVT]

Brian, I love how you explain the reasons you assemble a sandwich as you do, e.g., mayo on top and middle but not bottom because cheese toasted there, not dressing the veg because will sit and get watery. It's like listening to an architect explain how he designs a beautiful building or an artist reveal why he chose one palette over another. It helps us appreciate how much real artistry goes into your business, the "small" touches that make a huge difference. Bravo!

[@ChefBrianTsao]

Thank you! 🙏

[@yannikamaya]

When Frenchie realizes what you accused him of 😂😂😂😂😂😂

[@ChefBrianTsao]

😜

[@arthitjohn7125]

This whole video is a big fuck fest of innuendos and adult joke, I'm loving it lol

[@ChefBrianTsao]

😁

[@Morgan-ed2cb]

sooo mannnyy haha

[@andrewmyers565]

I think they got into the gummies for this one 😅

[@ChefBrianTsao]

No gummies for this one… imagine how much worse it could have been 🤣

[@SBBBurney]

@@ChefBrianTsao worse.. or better? HMMMMMM? WE ARE WAITING

[@ChefBrianTsao]

Gonna have to wait… I’m doing dry January, this past holiday season was… eventful 😂

[@SBBBurney]

@@ChefBrianTsao Ohwow, a reply from Brian himself! Love you guys:D Say hello to the Frenchie!

[@ChefBrianTsao]

Will do

[@Vorthas]

I made that chopped sandwich you made with Guga a couple years ago during Christmas holidays. It was actually very good! Props to you two and Guga for showing off that sandwich.

[@popydo]

Fun fact: Chlebowski is a Polish surname and means "of bread".

[@Needsakidney]

Over the top, sophomoric and low-brow humor...just the way I like it! I could hang with Chef Brian and Chef Frenchie all day. 🥪❤

[@Colourless4]

It was nice listening to you talk about structuring sandwich. Also, I have now picked up 2 bottles of Gochujang a l’Orange now. It's so good!

[@Lia-ij5fn]

I don't really make saliva anymore because radiation treatment fucked my salivary glands. Moisture, salivation, plays a huge role in flavor and the perception of texture. You don't realize how much until it's gone. Thankfully I've found that salty, acidic, saliva provoking foods like pickles, can get my mouth to 'lubricate,' a little. I've had a lot of thought about that lately and why certain elements are added to food and reevaluating what they add to a dish.

[@eloquentsarcasm]

Good to see an episode that's in Brian's wheelhouse, you don't often see a lot of high quality sandwich (sandwish as Guga calls em) recipes that aren't "artsy-fartsy" and are just simple, solid creations. A good meatball sub is my "go-to", the local pizza joint near me makes an amazing one with just the right amounts of cheese/sauce/meatballs. I use angel hair coleslaw instead of lettuce on my sandwiches, and the deli in town has a wildflower honey turkey that just kicks ass.

[@ChefBrianTsao]

Sounds awesome!

[@Yata69]

Ive been pulling out part of the top bun for burgers and hot dogs for 45yrs. Helping it hold together.

[@LogicalNiko]

The "Fat Transfers Flavor" T-shirt should have the saying written across the belly area. Thus amplifying the confusion on what it means. Either that or use "Fat = Flavor". Fat transfers flavor because of chemical solubility. Actually, more broadly a lot of organic chemicals are dissolve into lipids (fats, oils, waxes, esters, fatty acids, glycerol, triglycerides, etc). In general in the realm of nutritional compounds you will find a majority of compounds are either soluble in lipids or water. There are also alcohol soluble compounds, which also come into play in food, but not really germane to sandwiches (usually). The human taste and smell receptors also tend to really function with the former two options. The other important thing is it's not just about being a vehicle for those compounds, by bringing these compounds into solution you can enable us to smell/taste them at all. So in many cases adding the correct solvent is the only way you will get those flavors out of the ingredients. You can also extract unwanted flavors too, so using the wrong combinations of ingredients can suddenly express flavors that you didn't intend to be there. As to Turkey, I will say there is something to be said about the Turkey Thankgiving sandwich with thick turkey, stuffing, gravy, and cranberry relish.

[@TheAT5000]

Top quality episode! My wife and I were laughing the whole way through! Also, great work to the editor.

[@happycamper4thewin]

Why has it never occurred to me to remove some of the bread from the top roll? And I love you and FRENCHIE!

[@ChefBrianTsao]

We love you

[@terpman]

I got two bottle of Gochujang a l’Orange and it's great! I've been using it on everything from grilled chicken, to pizza, to fried rice! It was really cool listening to you break down how you make a sandwich and why you do what you do. It's obvious you put a lot of love into it!

[@ChefBrianTsao]

❤️🙏❤️🙏

[@benjisdad16]

10:01 Frenchy: “Bow chicka wow wow” Brian: “Ba da ba ba ba”

[@truec]

10:15 "Sorry children"

[@ironmonkey099]

When adults become 13 again LOL Love the episode. I was laughing so much 😂😂

[@JetBlack2024]

“That’s what she said…..”

[@ChefBrianTsao]

😉

[@HarmonicTunes]

Two buddies watching food videos! This one put a smile on my face because you guys are as real as can be with each other with the constant "if you know what I mean" jokes and bickering.

[@jackyrulez]

As a member of the 10% club and a ginger I agree we have no souls 😋 Love the video can't wait for the next video!

[@ChefBrianTsao]

😂😂😂😂

[@wmshann]

17:48 the sandwich looks almost exactly like cooking with jack’s bison burger 🤣

[@ChefBrianTsao]

😂😂😂

[@MartiniGTGP]

BRIAN + FRENCHY + SANDWICHES = 🙏🏻✝️🙌

[@ChefBrianTsao]

❤️🙏

[@KibaSnowpaw]

Comment on “Sandwich Secrets DEBUNKED! @GugaFoods & Pro Chef Reacts” Hey Chef Brian and Mo! 👋 Fantastic episode with loads of great tips and humor throughout. I wanted to go deep into a few of the key points discussed, especially where I think there’s room for more nuance or even some debunking of the debunking 😏. --- 1⃣ Bread Choice - More Than Just a Vessel You guys hit the nail on the head when talking about bread as a crucial component of a sandwich. It’s not just a vessel; it’s part of the flavor profile and texture balance. ✅ *Why Bread Absorbs Flavor:* Bread’s porous structure allows it to soak up moisture (and flavor) from sauces and toppings. But there’s a trick to this absorption: crust vs. crumb. The crumb (interior) absorbs moisture more than the crust. So, scooping out the crumb as you mentioned helps hold fillings in place and prevents soggy sandwiches by reducing excess moisture absorption. 💡 Pro Tip: Toasting or lightly grilling the bread also helps create a barrier that slows down moisture absorption, especially if you’re making a sandwich to-go. --- 2⃣ Lubrication & Sauce Placement - Top, Bottom, or Both? The discussion on where to put the sauce-top, bottom, or both-is classic! Guga’s preference to add sauce on the bottom (and Brian’s choice to melt cheese on the bottom) is all about managing moisture. But there's an overlooked scientific reason why **spreading sauce on both sides of the bread works best for moisture management.** ✅ *Science Time:* Mayo, mustard, or other fat-based spreads create a hydrophobic (water-repelling) layer on the bread, reducing how much moisture from vegetables or meats gets absorbed. This is why delis often spread condiments on both sides to create a barrier. --- 3⃣ Water vs. Oil - Fat Carries Flavor, But Water Dilutes It! (13:00 Minute Mark) This is where I feel Ethan Chlebowski’s experiment with water vs. oil could use more depth. He shows that dipping bread in oil-based vinaigrette leads to a more flavorful experience compared to a water-based version. But here’s the real scientific breakdown of why that happens: ✅ Fat Carries Flavor Compounds: Fat molecules bind to aromatic compounds, which are responsible for the smell and taste of food. This is why vinaigrettes and mayo-based sauces are flavor bombs-they hold onto flavor molecules and release them slowly as you eat. ❌ Water Dilutes Flavors: Water doesn’t bind to flavor compounds the same way fat does. In fact, water can *wash away* flavor molecules, especially if you’re using watery vegetables like tomatoes or cucumbers. This is why pickled or roasted veggies taste more intense-they’ve reduced water content and concentrated flavors. ✅ Pro Tip: When making vinaigrettes, always go heavier on the oil (typically 3 parts oil to 1 part vinegar). This enhances mouthfeel and prevents a watery, diluted taste. --- 4⃣ Fat as a Flavor Carrier - How It Works Loved the callout to Samin Nosrat’s “Salt, Fat, Acid, Heat.” Fat not only coats your tongue, but it also keeps flavor molecules in your mouth for longer, enhancing the overall experience. ✅ Here’s Why: - Fat molecules don’t evaporate as quickly as water-based ones, meaning the aromatic compounds stay on your palate longer. - Ever notice how fatty foods linger on your taste buds? That’s because fat coats your tongue, allowing flavor compounds to bind to taste receptors more effectively. 💡 Pro Tip: When adding a fat-based element to a sandwich (mayo, vinaigrette, or even cheese), ensure it's well-seasoned. Fat alone doesn’t have flavor, but it *transports* seasoning and spices beautifully. --- 5⃣ Seasoning Vegetables - Underrated Yet Crucial I agree with you guys that salting vegetables can transform a sandwich. Here’s why: ✅ Why Salt Works: - Salt draws out water from vegetables, concentrating their natural flavors. - Salt also enhances the perception of sweetness in veggies like tomatoes and onions, making them taste more balanced and less bitter. ❌ Mission's Take (Skipping Vegetable Seasoning): I get why you avoid salting veggies at Mission Sandwich Social-to maintain consistency and avoid soggy sandwiches. But for home cooks, lightly salting tomatoes and lettuce right before assembling the sandwich will elevate the overall flavor. 💡 Pro Tip: If you’re worried about soggy sandwiches, salt the veggies and then pat them dry with a paper towel before adding them to the sandwich. --- 6⃣ Sandwich Construction - Avoiding the Slip Factor I loved the discussion about where to place tomatoes in a sandwich to prevent the dreaded “slip-out.” Placing them on top instead of in the middle is a small but impactful tip. ✅ Why Tomatoes Slip: - Tomatoes are slippery due to their high water content and smooth skin. - When placed between two slick ingredients (like mayo or cheese), they act like a lubricant, causing layers to slide apart. 💡 **Pro Tip:** Scoop out the seeds and gel from the tomato to reduce slipperiness, or place a layer of lettuce underneath the tomato to add grip. --- 7⃣ Chopped Italian Sandwich - Viral Trend Breakdown** This trend is fascinating, but I agree it’s not practical for a deli setting. The chopped sandwich is essentially a hybrid of a Philly cheesesteak (chopped on a griddle) and a traditional Italian hoagie. The appeal is in how the ingredients are evenly distributed, making every bite consistent. ✅ Why It Works: - Chopping mixes flavors and ensures every bite has a bit of everything. - It also makes the sandwich easier to eat, especially for those who prefer smaller bites. ❌ Why It’s Impractical for a Deli: - It adds an extra step to prep, which slows down service. - Chopping ingredients can result in a messier presentation, which some customers may find less appealing. --- Final Takeaways Overall, this video was a fantastic breakdown of sandwich-building fundamentals. I especially loved the humor and camaraderie between you guys, which makes these videos a joy to watch. Some quick final thoughts: - Sandwiches are all about balance: bread, moisture, seasoning, and texture. - Fat carries flavor, but water dilutes it-so be mindful of your ingredient choices and prep methods. - And lastly, while viral trends are fun, they don't always translate well to a professional kitchen. But for home cooks? Go wild! Looking forward to more content, Chef Brian and Mo! Keep those reactions coming! 🙌

[@Lia-ij5fn]

Now, I see a lot of people talking about soggy sandwiches.. but what about that strategic sog. Like in a torta ahogada or francesinha?

[@ChefBrianTsao]

True that… a French dip is amazing too

[@KarmasAB123]

Been waiting for someone to talk about Ethan (in a good way). He never shows up in reactions for some reason.

[@cobrasys]

Same! I love watching chefs talk about (and demonstrate) their craft, but Ethan's videos hit differently exactly because he's _not_ a chef, but a home cook. He does an *insane* amount of research, especially for his deep-dive videos, and I'm always curious to see what professional chefs would have to say about the stuff he finds out empirically.

[@sallyostling]

Chef Brian needs a "factor" style sandwich delivery box. I'll never get to Brooklyn, but I'd for sure buy a sandwich kit for delivery!

[@veridico84]

I agree with Brian about the soaking of the bread. Spreading fat on a decent bun, will still leave air bubbles in the bread open for water-based liquids to penetrate - even deeper. The melted cheese coats it completely, way better.

[@nattydreddey7813]

Wow! Brian and Frenchie, please do not stop these sausage party jokes!! 😂😂😂

[@andylee3114]

I was literally thinking of ice cream just before you mentioned Coldstone. I was thinking of the "rolled ice cream" thing where they spend forever scraping ribbons off a cold surface. It struck me as a complete waste of time.

[@ChefBrianTsao]

One that ribbon iced cream was even worse! 🤣

[@floopflarp]

The Gochujang a l'Orange hot sauce is so good. We mix it with Bulldog katsu sauce, Kewpie mayo, and a bit of sesame oil and it makes one of the best dipping sauces of all time.

[@ChefBrianTsao]

I need to try that, sounds amazing! 🔥

[@theblackhand6485]

Minced Guga sandwich could have looked more sparkly if he added fresh Ruccola and sliced tomatoes. Maybe the mayonnaise can be replaced by a 50/50 mayo/Creme frais, or just Creme frais. But hey, the sandwich overall was just Cats and Dogs. I rather eat a cheese sandwich and a meat sandwich separately.

[@danwhite7862]

I love the show, but for some reason this episode had volume issues with it being quite and loud.

[@Fatamorgana420]

Speaking of the Irish, the Try channel is awesome!

[@Gremlack13]

The big thing I get from Ethan’s channel is that he directs his information and testing toward home cooks and not professionals.

[@QuakerPiper]

99% of all Ethan's videos are "is this original, traditoonal european ingredient really worth it when compared to this cheap, american costco version?"

[@brahmpayton334]

You didn't torture frenchie this time. I get why you make your sandwiches the way you do Brian. New York Minute. If i'm in the area I will definitely get one. But at home, with friends, the extra effort fills the house with love. And if you love cooking, you just set up the Mis En Place and plan your timings.

[@ChefBrianTsao]

You're right, sometimes you just gotta make it perfect for the people you love.

[@timothy4664]

Two different generations on display folks. Frenchie hears bad music when he thinks about prn and Brian hears the drum beat from Phub lol

[@ChefBrianTsao]

LMFAO 😂

[@Bassmaster1256]

Guga cracks me up with his pronunciation of the word 'sandwich'. "SANDWISSSH"

[@Timmycoo]

You gotta love when Frenchy reverts back to being a teenager lol.

[@The_Badseed]

Haha the siren in the background, love midtown. Drove a truck there for 23 years.

[@veridico84]

Making a sandwich every 2 mins for 10 hours a day to get to that 200k mark. You guys are beasts, huge respect.

[@ChefBrianTsao]

🤘😁

[@michellekification]

Oh hey remember the good old days of buying sandwich ingredients and it wouldnt cost half a paycheck 😂

[@ChefBrianTsao]

Everything costs half a pay check now

[@michellekification]

​@ChefBrianTsao 😮 whoa thank you for your reply and thank you for what you do 🫡

[@ChefBrianTsao]

Thank you for tuning in! 🫡

[@TehCorbzor]

You should react to Ehtan more, I love his food science videos.

[@Spencerwalker21]

I just got back from Albertsons with a submarine sandwich total coincidence lol

[@nikman2]

the sandwich guy is talking about sandwiches! yay!

[@tanikokishimoto1604]

My sandwich plans: i don't like subs or rolls. I do like sourdough or rye bread, toasted. Toasting is integral. In fact, i also prefer hot sandwiches. Lubricants are good. Melted cheese is one style. Drained veggies good. Fat does carry flavor. I'm with Brian on the dressing/ vinaigrette vinegar/oil ratio. Seasoning veggies - just call it salted, seasoning is MUCH more than salt! No chips in the sandwich. I do like Ethan's channel a lot.

[@tanikokishimoto1604]

Yes, I don't want the sandwich innards all chopped up. I have yet to see this in any restaurant, but then I live rurally.

[@Thasquealer]

28:27 Thats what she said! 🤣

[@catherinejones5807]

“Naughty, naughty, boys!”☝🏻From the 10% Club.😂 Those sandwiches made me seriously hungry (not thirsty, hungry! 🤤🥪) Chef Brian, you need to open a sandwich shop out on the West Coast (San Francisco?) Don’t be such a sandwich tease! 👯‍♀️🥪👯‍♀️ It’s time for another round of collaboration videos with Guga! And New York is the place it’s got to be!🤘🏻

[@tska84]

sometimes i just grab 3 slices of bread and im like "bread sandwich" hahaha

[@f.b.jeffers0n]

Coming back to this for a request/suggestion... The video just came out and I thought of you guys; simple light humour, with awesome knowledge from a French chef! "I love making this Soup Weekly when it's cold outside :)" by the awesome, Chef Jean-Pierre...

[@astaldogal]

When i went with my family in 2007, my mother wouldn't let me kiss the Blarney stone cuz it's known for having a lot of germs and she didn't want to deal with me getting sick.

[@willtorres7434]

3:57 Andy dalton

[@cool2314]

came for the sandwich video stayed for the "thats what she said" jokes

[@KelawnStudios]

Take a drink every time Brian says “at Mission”

[@TheSauceYouGetLostin]

Most chefs go thru a door, But not Brian and Frenchy, they go innuendo

[@ChefBrianTsao]

LOL

[@greenblack6552]

at around 9:30 you said that you scoop out some of the bread to make the tomatoes fit in better. Do you repurpose that bread you remove for some other dish? If I was to make this at home, what could I use that leftover bread for?

[@ChefBrianTsao]

In the early days of mission, I saved it for my dads chickens, but he didn’t collect fast enough, so they would often get moldy. We have experiments w panzabella salad and drying for bread crumbs, but storage became an issue so we now discard it.

[@johnmulhall0]

“Fat carries flavor” is also what she said

[@ChefBrianTsao]

😂

[@johnmulhall0]

@@ChefBrianTsao omg! lol

[@ChefBrianTsao]

🤘😁

[@KonohazFinest]

The one thing I detest the most is soggy bread on a sandwich. Whenever I order like say a meatball sub I always have them give me the meatballs and sauce on the side.

[@15oClock]

Yes, tomatoes are fruit, but all fruits are vegetables. No one wins.

[@NEEDbacon]

Best way I've heard it put is "Knowledge is knowing Tomatoes are a fruit. Wisdom is knowing not to put tomato in a fruit salad."

[@no_one01-5]

That Guga's sandwich made me think about 'chopped cheese' sandwich. This is the Italian cousin of it.

[@KarmasAB123]

Definitely don't want the tomatoes to slip out, but personally, I like to not have the tomatoes right against the bread cause then bread gets soggy, so I block them with the lettuce.

[@ChefBrianTsao]

I hear ya, soggy bread is the worst!

[@carlos_herrera]

I moved from Southern Connecticut, where you can get good bread like Cassone's from Port Chester, to Northern Connecticut where they have hardly any good bread, and the bread that there is looks like real Italian bread but it's like a giant hot dog roll

[@hollieginoza7935]

This was a very giggly episode.

[@KenNakajima07]

Yay!!! Finally reacted to Canelo making sammiches!!

[@carlh-thehermitwithwi-fi679]

11:45 - i hope you keep that pickle brine.....that sh-t is magic for many, many things. A little oil and red wine vinegar and spices, with a teaspoon or two of pickle brine...WOW!

[@NightmareShadows13]

Frenchie and I are sharing a single braincell through this entire video and I am CACKLING.

[@Shampaggin]

Sad for me that sandwich season is not for like 5 more months in Canada. I'll have to start making notes so I'm prepared. 😂

[@thembill8246]

When is it not sandwich season?

[@cobrasys]

WDYM, not sandwich season, bud? I just had a sandwich yesterday and will likely have one again today.

[@Shampaggin]

High of -8° Celsius up here. Or about 17° in freedom units. Still soup season for us, but not judging anyone for eating a sandwich. 🫡✌️

[@cobrasys]

@@Shampaggin -1º C (30º F) here in Toronto. Just make a hot sandwich and you're good to go. :)

[@thembill8246]

@@Shampaggin but what goes better with a soup than a sandwich? It's the perfect pairing, especially if you have a hot sandwich. Also even though I'm in Oklahoma, I'm in the middle of a polar vortex as well. It's 22 freedom units here, or -5 Centigrade.

[@icantpronounce]

the chopped Italian sandwich makes me think of like an egg salad sandwich

[@TreyMcDonaldAnimator]

Did I notice at Mission you scoop out the bread? POINTS. More toppings, less bread. Also the layers of innuendos... LMAO gotdamn it, y'all.

[@scottwatkins1789]

My dream sandwich is chicken schnitzel, lettuce, Tomato, red onion, mayo and salt and pepper

[@irannok174]

Abit too much of plugs for the Mission to my taste. Cant wait to visit you guys tho. Love from Finland❤

[@greenblack6552]

I like Ethan Chlebowski a lot, his videos are very informative

[@KwokamoleVlogs]

Drinking game idea: take a shot every time you hear an innuendo

[@ChefBrianTsao]

I don’t wanna get sued for alcohol poisoning

[@cobrasys]

That'll give you alcohol poisoning _very_ early on.

[@KwokamoleVlogs]

@@ChefBrianTsaodrink at your own risk 😂

[@ChefBrianTsao]

Nah, I’m in! I live on the edge of

[@PapaTrump2024]

You can tell they in New York when you hear the sirens 😂😂

[@ChefBrianTsao]

😁

[@ChrisKatsu-]

Wish we had a sandwich place like that near me. Just got a subway and well, no comparison really.

[@yourstrulyjohnnydollar8775]

Frenchie should learn to not be so pissy when a KZbin video explains something for beginners.

[@meatbyproducts]

What's the difference between a ginger and a red head? A red head is a hot female with red hair, a ginger is anyone else with red hair.

[@samphadhavihara4035]

Bit surprised you didn't mention butter in the lubrication section. Fairly common in EU sandwhich making.

[@ChefBrianTsao]

Butter makes everything better

[@RealSeanithan]

Is it deliberate that the card says, "Save the giners" instead of gingers? Like, is that a euphemism?

[@ChefBrianTsao]

Maybe? 😁

[@OrbObserver]

Ethan Chlebowski makes excellent content, it's unfortunate a lot of his audience can be very stuck up and snobbish about food content online they view as "lesser".

[@leobriccocola8141]

Examples where you've seen that?

[@OrbObserver]

@@leobriccocola8141 Literally go look at the comments section on his latest video "We need to talk about the future of home cooks." The comments section is full of people warning they will abandon his channel if he starts doing tier lists or fast food taste tests or anything that isn't what he's currently doing which I understand if that's not the content they showed up for but they are very direct and aggressive about it.

[@greenblack6552]

So in europe (at least here in Germany) we don't use gloves in restaurants. I haven't looked into it at all but was told that it is healthier. What is your opinion on that?

[@ChefBrianTsao]

I prefer someone who washes their hands often w no gloves to someone who wears gloves all the time who doesn’t wash their hands often. However here in NYC it’s law to wear gloves w ready to eat food.

[@implodingnerd]

Professional chefs and business owners for you, everybody 😂😂😂

[@hannekevankeulen494]

So glad I'm not the only one still stuck in my 12year old sense of humour 🤣🤣🤣🤣🤣❤

[@ChefBrianTsao]

✌️😁

[@iasonmax3473]

the italian sandiwch seems good to hide how much you put in. I think you can get away with puting in less once it is chopped up

[@JauntyScarecrow]

Next time: Pro Chef Reacts to a very specific Tim Minchin song...

[@mannysidhu7723]

That siren in the background… What have you two been up to?

[@ChefBrianTsao]

Everything

[@jamesandrews1234]

You can only salt veggies at time of use or they sweat and soften. Salt a mater and wait 5 minutes. I love them that way. But they are wet and and texturely drinkable. Slurp them like oysters. Few diced onions cilantro pepper + 🌶 tiny dice of green pepper some.... your already judging. There is a finishing sauce

[@segreen1046]

I'm a 10%er and I'm a ginger. So does that make me a. 01%-er? Where's MY TShirt??? Love to you both!!

[@ChefBrianTsao]

❤️

[@MrHizman]

After seeing this episode, I am curious to see what happened on the spliff podcast episode that ended early 😮😮😮

[@tburgess3426]

18:45 I did not just hear Frenchie dis my Turkey and Swiss 🙁

[@464nescio6]

Who does not like sandwiches? Kemi Badenoch I gather.. but her opinion on anything does not make sense anyway..

[@blackwingz55]

you are never too old to make PP jokes

[@Raver_S_Thompson]

Not gonna lie I don’t like just iceberg on any sadwich, I would gladly take spinach or arugula, less water, more flavor, more vitamins. Also leave cold stone alone.

[@LilT2o00]

I can't do spinach on sandwiches. It just doesn't feel right. I iwlll still orders spiniach but i eat it by itself on the side, not on the sandwich

[@mramisuzuki6962]

@@LilT2o00squeak squeak I’m the spinach on your teeth.

[@tarinindell8217]

@Frenchy, there were Celts in France aka Gaul. Is that youre Celtic heritage, or is it specifically Irish?

[@gauravshukla71]

From what I've heard - Japan doesn't allow most actual wasabi to be exported. So anywhere else - the US EU etc. unless you're in a 2-3 star Michelin place, it is just horseradish. I'm not dissing that though since personally I actually prefer the horseradish flavor. True wasabi is a bit too mild for me

[@MrKuncol]

It's not that they don't allow it, but it's fresh vegetable with very short lifespan after harvest, so it needs to be transported by plane, which makes it super expensive outside of Japan.

[@Acidburnsage]

If you like Kewpie, try Mike's Amazing Mayo.......... Its a NJ brand, and it is SO much better then Helman's, but a little less eggy then kewpie (it is eggy though)