ik everyone else has said it BUT in case you haven't seen it already BA PLEASE have each chef switch shows for April fool's day. I personally think brad should do gourmet bakes and claire should do it's alive but beyond that I'd love to be surprised :)
So if Claire is doing It's Alive is it an indoor episode like the fermentation station episodes or is it a on-location episode like the pheasant or dry aged meat episode?
I still believe brads career was that he is actually a lumberjack who just got dragged into the BA test kitchen by his collar, and then instantly learned how to cook.
Fun fact, Julia’s shows were filmed in Cambridge mass, and back in the day she almost ran my dad over with her car while he was crossing the street so I almost didn’t exist because Julia’s grind never stopped
Claire: I'm a big fan of cutting off mould, I'm a big fan of everything being fine... Chris: ... yeah.... *definitely not okay with everything being "fine"*
Claire ... and i'm fine! Chris: your fine? Claire: Its good for your microbiome or whatever... Also Claire 90% of the time: 🤧🤒 I live for these two 😂😂😂
@@meloD30 I mean it's many people for many things, apprehensive of the imagined future and post completion seratonin/dopamine etc release and feel goods of accomplishment
"Do you guys watch cooking shows?" Molly: "What, like Bon Appetit?" Molly, you guys are not a cooking show; you are a borderline sitcom and I love you all 💕
@@agador_spartacus It felt like a hypocritical moment although it's good to see that he might be more aware of being environmentally responsible for his single use plastic waste
@@jenwombatexcelsior That was not sarcasm. Yogurt really will be ok overnight. It's cultured with lacto bacteria, which makes it acidic enough that bad bacteria have a hard time getting a proverbial foothold.
Love this comment - in the video and in the comment section. This is just common sense for the bread and btw, a little bit of water can revive a lot of foods, especially left over in the fridge since the fridge is basically a dehumidify on the basic level. Any left overs can go into a cast iron pan, number 7 is my fav, and a tablespoon of water or two. Stir, steam, bingo, bango.
@@colormesarge it's understandable to cook em faster and beat them like that in a restaurant setting. My gf showed me how she takes her time and goes lower heat and pulls up the scramble in strips so it creates these nice fluffy, separated ripples. When there's a lot of time this method is awesome. they cook eggs in Asia like no one else skill-wise. It's funny watching Michelin star chefs try out their techniques and miserably fail. They have to try and try until they get it because it takes a lot of practice. PS. The first time I saw a YT vid of ramsay cook scrambled eggs, they looked worse than this and he burned the first run of toast to go along with it lol.
Taylor Jakes haha Gordon has a list of like 10 adjectives that he’ll use randomly use, if it fits or not. In his masterclass trailer he says, “This B E A U T I F U L knuckle”
TBF, if you've made eggs that way, it is pretty ridiculous. Overly runny, fatty/creamy. It's barely even a custard. Shade deserved IMO. I would take an Emerald egg recipe over that any day. Edit after 60 thumbs up: I should note, I love Ramsay. In fact, of the ones that I've made, his egg recipe is the only one I have categorically disliked.
In one of his videos, Brad tells a story of how brad's dad was in the audience of an Emiril show taping and got called onstage to be part of a demonstration.
@@paskowitz Depends on how you like your eggs i guess. I've made them Ramsey's way i think they're delicious and so do my family, but you're right in that the technique is more ridiculous. I wouldn't go through the effort just for myself, but it is a good way to make delicious scrambled eggs for a group of people at once. As long as they all like their eggs that soft of course.
paskowitz it’s not its a french technique its not ridiculous because it’s the standard way of making them in Europe and has been called scrambled egg because it resembles scrambled cheese curds with a soft and creamy texture; American scrambled egg is different since their called “Hard” scrambled eggs.
It's kinda like the difference between your friends eating the food you make and wanting to eat the food you make. Having Chris watch Gourmet Makes for enjoyment is a huge compliment.
Also Claire has said she is just looking for a compliment. Reinforced by how she likes to play hostess like when she stopped a GM to make afternoon drinks for everybody.
@@adamn480 I def feel like French scrambled eggs are for a certain crowd, the average American has probably never had scrambled eggs like that. I think chefs trained outside of the French tradition would probably be more accostumed to English or American style, given their reactions.
@@shelbyb9965 That's quite a bold statement. Keep in mind, all of them are chefs and cooks trained in America. Generalising their reactions like that isn't very sound reasoning.
The reason they didn't show chris watching maangchi is because he's still scarred after meeting her and knowing she's seen his blindfolded reconstruction of her dish
@Kevin - I disagree, it was an inane virtue signalling comment. And the idea that, at this time, 200 people give this a thumbs up indicates how ridiculous people have gotten...Delaney included - "not environmentally conscious though..." - seriously?. The average homemaker/cook is going to do exactly what she recommended and place the mold-free cheese into a fresh plastic wrap/baggie, or use a reusable plastic container. The other alternative would be wax paper...well that means organic wax paper, otherwise you're using petroleum based wax paper. And as for organic wax paper and the plastic containers, each has it's environmental "costs" and impact. Typical (Beeswax) organic wax paper $5.50 vs regular wax paper $1.50 and that's not including the "carbon"/environmental cost for trees, tree transportation, paper processing (bleaching/dying/water effluent processing), wax harvesting with more processing, packaging and transportation and finally there's the manufacture process to combine the paper and wax with more packaging and transportation. I do get tired of the urbanites and suburbanites living in their well stocked environmentally conscious environments, where Tesla power charging stations abound, and they are so proud of their ability to virtue signal because of their electric vehicles or for their use of public transportation. Thing is once they leave those environs, they often have to use remote generator charging stations...and watch the unfiltered carbon particulates along with other toxic gases spew out of the generator's exhaust. Additionally, they tend to ignore the extreme "climate" impacts of the processing and manufacturing processes necessary to produce their battery supported conveniences and conveyances. It's ridiculous how people virtue signal and how many people give reach-arounds to compliment the virtue at the same time providing themselves a dopamine bump for acknowledging and sharing in the act of virtue signalling. The best way to fix the climate problem is stop breeding, eating and breathing...now that's worthy of virtue signalling. PS - Delaney, "not environmentally conscious though..." in the middle of a cooking show/video. I love Claire's "Pastry chef attempts" shows/videos...but are they really done in a manner consistent with being "environmentally conscious"...pluzzzeee. SMH (and I'm not expecting nor saying you should).
Delaney - There should be a show about being "environmentally conscious" focused. I think people would like and should know what foods, products and techniques are not environmentally friendly, especially the meals prepared in restaurants both high end and low. As such we the consumers and Bon Appétit viewers should be educated about our environmental impacts. I started to say, that I would never watch the show, but on second thought, I would like to know what are environmentally abusive culinary practices so that I have the opportunity, like you, to speak up when I see them, I'm sure I'm not alone in this. Conversely so educated I would be able to join in the "environmentally conscious" experience.
@@RainbowStagBeetle Virtue signalling nowadays is so easy to do...without consideration or thought, the automatic judging of others on the scales of today's SJW fads is now socially acceptable. Thus the off-hand manner of the Delaney's inane comment "triggered" me. Most of the time I can ignore it...in this case I didn't. lol
Some people have crappy immune systems no matter what they do, but Claire is also a high stress person - which makes a HUGE difference. On dairy, she's right. I do it myself - not sick a lot.
I make them that way ever since I saw his instruction. They are fabulous. Several family members that expressed concern about them ended up "clean plate club" members.
I hate them that way. Way too runny and too rich. I feel like I've just eaten a stick of butter (nearly true). A little fluff/body doesn't mean the egg is dry. Much preferred IMO.
I presume they also have 3 Michelin stars? I mean, for them to critique a 3 Michelin star chef, they must be astronomically good? I mean, they’re not just spouting received wisdom and their own tightly held opinions? Because that would be pretty sad.
@@Dreyno so you're saying only people who're better than you at your job can offer criticism? So that means book reviewers, movie reviewers, game reviewers and political analysts are all hacks?
Debo Being a critic is a skill all of it’s own. Professional critics, be it film, food or literature need a vast knowledge of their chosen subject before their opinion is worth anything. I’m just pointing out that if a 3 star Michelin starred chef breaks an egg on the edge of a saucepan, then maybe that just doesn’t matter. The received wisdom of always breaking an egg on a flat surface is just one of those little quirks that mean nothing.
I've not heard "it's like the village bicycle, everybody's had a ride" to refer to anything but the one thing we all thought about! I was like "woah Chris, steady on!"
Maangchiiiii. I laughed out loud when she came up. Love her. If you haven't watched her forage for some wild green onions in a park in New York City, then you haven't lived. She has a video of making Korean green onion pancake using ingredients she found at that park.
I've made it that way. It's terrible. Waaay too runny. But also too rich. The butter and creme fraiche is just overkill and makes you feel terrible afterwards. If you want a killer scrambled egg recipe, just do any of the BA methods, but cook the eggs in rendered Iberico fat. The salt will make it a little liquidy, but the flavor makes up for it.
@@paskowitz I literally just made low and slow scrambled eggs before randomly sitting down to watch this video lol. Ended up using a spoonful of duck fat since we had that for the first time instead of butter, and a dash of shredded cheddar, wasn't nearly as runny as gordon's and perfectly cooked for me without being overwhelmingly rich (plus tastes amazing)
I stan Gordon's recipe. Had it that way done by a friend and IMMEDIATELY asked for the recipe. Anything more cooked is eating rubber and is a waste of an egg. Wasting food is wrong.
Chris Morocco: "This is like the freakin' Villge bicycle, everybody's had a ride there!" I've never heard Chris insult anyone, but I'm pretty sure he would obliterate anyone who tried him. & that is proof. He was talking about bread, folks.
@Marius Periwinkle if you make french toast it's also wetting the bread in a way, isn't it? perfect use for stale bread. or let it dry even further and make it into breadcrumbs
@Marius Periwinkle yeah, it is odd now that you say that, feels like washing vegetables in the sink lol. I do sometimes wet the bread before retoasting it, but I use a spray bottle, gives me more control
I actually came up with this myself, having never seen a professional recommend it. I mean, the moisture is gone, so - add moisture back in, what's easier than that?
If you have left over pizza you can leave a cup of water in the microwave with it to warm it up if you dont have an oven to do it. Been doing that for over 15 years.
Priya and Carla gushing over Maangchi made my freaking day omg they're so cute edit: Molly and Brad too omg LOL I’m here for everyone spazzing at how adorable Maangchi is
julia child, frugal gourmet, MADELEINE KAMMAN DOES ANYONE REMEMBER HER, OMG SO CLASSIC, martha stewart started out on PBS, pierre franey, jacques pepin, sarah moulton was originally on PBS too (and i think maybe still is)... PBS cooking shows are heads and shoulders above the food network's.
Them talking about misophonia 😍 So happy that they’re raising awareness! And I’ve always appreciated that Bon Appétit keeps eating noises out of their videos ❤️
i see priya as a good hufflepuff candidate. she is always bursting with stories about her friends and family and how they connect to the food she makes and i saw a video yesterday i think where she had a solution to every cooking mistake presented to her, saying she is very against wasting food. she is wholesome in a 'puff way
watching the BA test kitchen watching Julia Child has only amplified the joy of watching Julia Child by about a hundred times. can this be extended to a full series?
0:18 Claire: "I don't have time to watch videos " Chris: "I don't have time to watch ANYTHING." Also Chris: "I watch Gourmet Makes." Claire: "You do??" Chris: "Yeah!" Claire: "Yeah, thanks." Hehe, my heart. ❤️ Love them as a test kitchen duo.
What is the general consensus on her though? I personally can't stand her at all, even though I know she has several good recipes, I just can't stomach watching her or her stiff cringy family and the cowboy act just makes me roll my eyes every time.
Maangchi I love her!!! Thank you guys for giving her props!!! The reason I know her is because I caught one of her first videos where she was cooking outdoors on a single eye propane stove, the wind was blowing andthe food looked so yummy I had to see more of her!!!!
Yeah I wanted to see her as well! But having watched BA for a few years now, I went back to one of Nigella's shows and it she is actually not that great a cook!
I absolutely loved this! there is no reason that this couldn't become a regular series! lots of cooking shows/movies/videos to entertain! a monthly or bi-monthly compendium of the BA crew doing exactly this would be amazing!
8:25 I'm not sure how long ago Claire has taken the managers serve safe exam, but before taking that course what would be considered "fine" would have been a health code violation.
Chris: "I don't have time to watch anything" but.... "I watch gourmet makes"
Claire "You do !!??" 😍😍😍
As it should be
Chris: *slightly unconvincing yeah*
So wholesome
“Anything.” Chris doesn’t even have time to watch the traffic when he crosses the road. Chris has more important things to do.
I instantly just went ; awww
ik everyone else has said it BUT in case you haven't seen it already BA PLEASE have each chef switch shows for April fool's day. I personally think brad should do gourmet bakes and claire should do it's alive but beyond that I'd love to be surprised :)
Gaby in reverse engineering
BA MAKE THIS HAPPEN!!!
We can all agree claires switch should be "Goin' places"
So if Claire is doing It's Alive is it an indoor episode like the fermentation station episodes or is it a on-location episode like the pheasant or dry aged meat episode?
Brad should host Back to Back Chef
“Not very environmentally conscious”
“Well it was ten years ago”
“Yeah, before the environment existed”
oh Delaney
HOW DAA YU SARA!!! YUV SCHTOLLEN MIE SARAN WARPPP!!!...and mie DREEEMZ!
i literally wheezed when he said that
what's worse is that it's true😂
lmao. i literally had to keep repeating that part bc srsly, alex?!
palalabu. Lmao he’s right tho.
It was obviously quite sarcastic, as to point out that people care way more than they did ten years ago, although it was still an issue then
Can we get an episode where each one of them breaks down their culinary career.
I still believe brads career was that he is actually a lumberjack who just got dragged into the BA test kitchen by his collar, and then instantly learned how to cook.
“Sohla and Brad have a dried fruit experiment going on”
THIS BETTER BE A VIDEO
this is that true friendly workspace/enviroment every employer advertises but never has :D
i am HYPED
@@leenbaui4465 except Claire is constantly abused with ridiculous snack foods lmao
@@shelbyb9965 yeah, poor woman. She should be declared saint by The holy church of youtube
Leen Bauer poorly aged
Molly and Brad: Chaotic energy
Chris and Claire: Lawful energy
Claire betraying the lawful energy by revealing she doesn't properly measure things outside of the test kitchen
@@geegeezlouis86 Chris: *OH MY GOD.*
Gaby and Delaney: Good and Evil?
Claire is most likely Neutral Evil, but not in a bad way
D & D : The Cook Edition! 🍳
Brad seeing an avocado: Mango!
Brad seeing Emeril Lagasse: Emerald!
When I see my face I scream but when I look at my channel, I'm happy I love being. Legend on RUclips
Brad seeing water: Wourder!
The mango gets me every time HAHAHAHA
“We named the turkey Emerald.”
Ah yes, the Chaos Emerils
Fun fact, Julia’s shows were filmed in Cambridge mass, and back in the day she almost ran my dad over with her car while he was crossing the street so I almost didn’t exist because Julia’s grind never stopped
titlewave I mean, it’s not that implausible. People meet celebrities sometimes, and sometimes they’re bad drivers
Best comment on here. Hands down. 🤣
titlewave dummy
ShapedSilver Exactly. Ask Caitlyn Jenner.
björky, your reply rminds me so much of Stephen King's 11/22/63. Art imitating life, imitating fiction, imitating art, imitating pop culture.
Claire: I'm a big fan of cutting off mould, I'm a big fan of everything being fine...
Chris: ... yeah.... *definitely not okay with everything being "fine"*
Claire ... and i'm fine!
Chris: your fine?
Claire: Its good for your microbiome or whatever...
Also Claire 90% of the time: 🤧🤒
I live for these two 😂😂😂
CLAIRE!!!! iwdfcfbatk but not b/c of 2 day old yogurt. o.o
*Brad at the beginning of the episode*
"Let's get this over with"
*Brad at the end of the episode*
"This is great, let's do this all the time"
Dio_TR ad
Sounds like the before and after going to the gym.
@@TheDcraft I'll have to take your word for it.
@@meloD30 I mean it's many people for many things, apprehensive of the imagined future and post completion seratonin/dopamine etc release and feel goods of accomplishment
"Do you guys watch cooking shows?"
Molly: "What, like Bon Appetit?"
Molly, you guys are not a cooking show; you are a borderline sitcom and I love you all 💕
BA videos are my "Friends" equivalent.
This is my solution to not having cable
Dont get me wrong I love it
10:43 Chris is *quietly horrified* by Claire’s lackadaisical attitude to measuring ingredients. 😂
As he should be, PoppyCorn144. As he should be.
People who actually bake frequently don't go nuts over precision in practice.
"but this was ten years ago"
"yeah before the environment existed"
god i have such a crush on Delany
Didn't DELANEY use single use plastic/ black plastic a lot in his ALEX EATS IT ALL series?
@@neosori6236 probably? Not the context my comment was made in tho
@@agador_spartacus It felt like a hypocritical moment although it's good to see that he might be more aware of being environmentally responsible for his single use plastic waste
@@neosori6236 My comment was not implying he is some sort of sustainability hero, I simply thought what he said was amusing.
Kelly Matheson Yeah he was kidding....jeez some people need to learn to laugh and move on
Claire: “I’m just a big fan of things being fine... it’s good for your microbiome...”
also Claire: ALWAYS SICK
Imagine how often she would be sick if she weren’t strengthening her microbiome with old yogurt.
It was all sarcastic, this stuff about old dairy, guys. That's what I got out of it, at least.
b I eat a lot of sugar and junk food for no reason other than I’m a hungry, broke college student and you don’t see me getting sick.
@@sweetpjeb23 You'll be *amazed* at the changes that happen in 10 years.
@@jenwombatexcelsior That was not sarcasm. Yogurt really will be ok overnight. It's cultured with lacto bacteria, which makes it acidic enough that bad bacteria have a hard time getting a proverbial foothold.
Chris watching gourmet makes, "I really like that Chris character he's making some really good points"
Matt Miller best comment 😂😂
"I said the exact same thing the other day, that Chris character is very smart." - Chris probably
"He's right, that chocolate should be tempered"
KHERS MHERKHEER
It’s like the freaking village bicycle, everybody’s had a ride Claire. -Chris
Kara Lee ICONIC
Also me: *has never ridden a bicycle* lol 😂😂😂
My love for Chris has been a slow burn, but dare I say it, hes my fave now. ICON
Love this comment - in the video and in the comment section. This is just common sense for the bread and btw, a little bit of water can revive a lot of foods, especially left over in the fridge since the fridge is basically a dehumidify on the basic level. Any left overs can go into a cast iron pan, number 7 is my fav, and a tablespoon of water or two. Stir, steam, bingo, bango.
@@Michelleiscul Your a virgin?
it’s kinda hilarious how quickly they all trashed gordon’s scrambled eggs
That's cuz his scrambled eggs stink.
Akaash Nayak I’m sure they taste good but that texture has to be HORRIBLE
I use his technique and just cook it longer.
@@colormesarge it's understandable to cook em faster and beat them like that in a restaurant setting.
My gf showed me how she takes her time and goes lower heat and pulls up the scramble in strips so it creates these nice fluffy, separated ripples. When there's a lot of time this method is awesome.
they cook eggs in Asia like no one else skill-wise. It's funny watching Michelin star chefs try out their techniques and miserably fail. They have to try and try until they get it because it takes a lot of practice.
PS. The first time I saw a YT vid of ramsay cook scrambled eggs, they looked worse than this and he burned the first run of toast to go along with it lol.
Gordon [edited] Ramsey doesn't make scrambled eggs so much as an butter custard or pudding.
That wasn't a very good Gordon Ramsay clip. You have to get one where he says "beautiful" 100 times, even when it's adding salt to the pot
Taylor Jakes haha Gordon has a list of like 10 adjectives that he’ll use randomly use, if it fits or not. In his masterclass trailer he says, “This B E A U T I F U L knuckle”
Just a touch of olive oil. > dumps 2 cups of olive oil into the pan.
i love how brad is like “yeah gordon ramsey whatever” but he gets so excited the second he sees emiril
TBF, if you've made eggs that way, it is pretty ridiculous. Overly runny, fatty/creamy. It's barely even a custard. Shade deserved IMO. I would take an Emerald egg recipe over that any day.
Edit after 60 thumbs up: I should note, I love Ramsay. In fact, of the ones that I've made, his egg recipe is the only one I have categorically disliked.
Emerald*
In one of his videos, Brad tells a story of how brad's dad was in the audience of an Emiril show taping and got called onstage to be part of a demonstration.
@@paskowitz Depends on how you like your eggs i guess. I've made them Ramsey's way i think they're delicious and so do my family, but you're right in that the technique is more ridiculous. I wouldn't go through the effort just for myself, but it is a good way to make delicious scrambled eggs for a group of people at once. As long as they all like their eggs that soft of course.
paskowitz it’s not its a french technique its not ridiculous because it’s the standard way of making them in Europe and has been called scrambled egg because it resembles scrambled cheese curds with a soft and creamy texture; American scrambled egg is different since their called “Hard” scrambled eggs.
I will never NOT love Brad's inability to pronounce words.
Wourder you mean?
He just uses the English language creatively
Language is just a bunch of suggestions really.
I legit say worder unintentionally now because of him, it’s becoming an actual problem
Unlove*
Claire when Chris said that he watches Gourmet Makes
Chris is now regretting that after learning some uncomfortable Claire Facts this episode.
It's kinda like the difference between your friends eating the food you make and wanting to eat the food you make.
Having Chris watch Gourmet Makes for enjoyment is a huge compliment.
Also Claire has said she is just looking for a compliment.
Reinforced by how she likes to play hostess like when she stopped a GM to make afternoon drinks for everybody.
10 years ago: 'before the environment existed'
Love it. If I didn't see it through the first 10 comments I was posting it.
DELANEY
Shaun Mahabeer RIGHT WHEN I READ THIS HE SAID IT
The front fell off
Fav fav fav quote 🙌🏽
🤣 this made me laugh so hard
Funny how Molly complained those eggs were 50% butter after she made that mash potato soup for thanksgiving
lmao yeah
image.png exactly
And those eggs aren’t undercooked.
@@adamn480 I def feel like French scrambled eggs are for a certain crowd, the average American has probably never had scrambled eggs like that. I think chefs trained outside of the French tradition would probably be more accostumed to English or American style, given their reactions.
@@shelbyb9965 That's quite a bold statement. Keep in mind, all of them are chefs and cooks trained in America. Generalising their reactions like that isn't very sound reasoning.
The reason they didn't show chris watching maangchi is because he's still scarred after meeting her and knowing she's seen his blindfolded reconstruction of her dish
Sanya Tyagi I squealed like a excited 4 year old when I saw her. I really just love her she is the cutest human
Is no one gonna talk about the fact that Gabby said that she met Ming in Culinary School?
Plot twist: Gabby was the instructor
What's there to talk about?
@@fakecubed Age-shaming
i’ve met ming before ;)
I’m only two minutes in and seeing Claire VISIBLY distraught over Chef Ramsay’s eggs cracks me up
Hehehehehe cracks
😄😄😄 right on!
Nice
Gas how they all act like Ramsey doesn't know what he's up to 🤣🤣
Gerard McCarthy as they said he doesn’t
"This is like the friggin' village bicycle; everyone's had a ride, Claire." Omg dying.
Chris is so deadpan, he's hilarious 😅
"Corruption won't never breathe stinky on my bi-cycle!"
I died I've never even heard that before
Chefs on video: "Bon Appétit"
BA Chefs: *_TURNT_*
"Gaby knows everyone."
That's just cute.
"This is before the environment existed." Delaney is the best.
@Kevin - I disagree, it was an inane virtue signalling comment. And the idea that, at this time, 200 people give this a thumbs up indicates how ridiculous people have gotten...Delaney included - "not environmentally conscious though..." - seriously?.
The average homemaker/cook is going to do exactly what she recommended and place the mold-free cheese into a fresh plastic wrap/baggie, or use a reusable plastic container. The other alternative would be wax paper...well that means organic wax paper, otherwise you're using petroleum based wax paper. And as for organic wax paper and the plastic containers, each has it's environmental "costs" and impact.
Typical (Beeswax) organic wax paper $5.50 vs regular wax paper $1.50 and that's not including the "carbon"/environmental cost for trees, tree transportation, paper processing (bleaching/dying/water effluent processing), wax harvesting with more processing, packaging and transportation and finally there's the manufacture process to combine the paper and wax with more packaging and transportation.
I do get tired of the urbanites and suburbanites living in their well stocked environmentally conscious environments, where Tesla power charging stations abound, and they are so proud of their ability to virtue signal because of their electric vehicles or for their use of public transportation. Thing is once they leave those environs, they often have to use remote generator charging stations...and watch the unfiltered carbon particulates along with other toxic gases spew out of the generator's exhaust. Additionally, they tend to ignore the extreme "climate" impacts of the processing and manufacturing processes necessary to produce their battery supported conveniences and conveyances.
It's ridiculous how people virtue signal and how many people give reach-arounds to compliment the virtue at the same time providing themselves a dopamine bump for acknowledging and sharing in the act of virtue signalling. The best way to fix the climate problem is stop breeding, eating and breathing...now that's worthy of virtue signalling.
PS - Delaney, "not environmentally conscious though..." in the middle of a cooking show/video. I love Claire's "Pastry chef attempts" shows/videos...but are they really done in a manner consistent with being "environmentally conscious"...pluzzzeee. SMH (and I'm not expecting nor saying you should).
Delaney - There should be a show about being "environmentally conscious" focused. I think people would like and should know what foods, products and techniques are not environmentally friendly, especially the meals prepared in restaurants both high end and low. As such we the consumers and Bon Appétit viewers should be educated about our environmental impacts.
I started to say, that I would never watch the show, but on second thought, I would like to know what are environmentally abusive culinary practices so that I have the opportunity, like you, to speak up when I see them, I'm sure I'm not alone in this. Conversely so educated I would be able to join in the "environmentally conscious" experience.
@@BWolf00 Ma'am this is a Wendy's
BWolf yikes
@@RainbowStagBeetle Virtue signalling nowadays is so easy to do...without consideration or thought, the automatic judging of others on the scales of today's SJW fads is now socially acceptable. Thus the off-hand manner of the Delaney's inane comment "triggered" me.
Most of the time I can ignore it...in this case I didn't. lol
Chris: I watch Gourmet Makes 😊
Claire: You do? 🥰
Chris: Yeah!
Claire: Yeah, thanks!!
Fave part of this video 😅
Molly: complaining about Gordon's eggs being "too runny"
Me: remembers thanksgiving mashed-potatoes-soup-disaster
Lol
lmao i'm still not over this
Coming here to say the same thing!
Same, I came racing to the comments! Gimme those eggs over the potato soup disaster for sure.
EXACTLY!!
That's exactly what I thought lol
Claire: “It’s good for your microbiome.”
Also Claire: also sick all the time.
We love Claire.
Caitlyn Lambrecht the only thing that can calm my microbiome is swallowing Andy twice a day.
Some people have crappy immune systems no matter what they do, but Claire is also a high stress person - which makes a HUGE difference. On dairy, she's right. I do it myself - not sick a lot.
chris+claire is the lawful good friendship we deserve
also: delany is the best. gabby is also the BEST, i love her so much
“THERE SHE IS”, a true pioneer and adventurer that challenged us to adventure into our kitchens and lives.
We love you Julia.
It's good to know the war over Ramsay's scrambled eggs is still going strong.
I make them that way ever since I saw his instruction. They are fabulous. Several family members that expressed concern about them ended up "clean plate club" members.
it's very English style to have your eggs that runny
I hate them that way. Way too runny and too rich. I feel like I've just eaten a stick of butter (nearly true). A little fluff/body doesn't mean the egg is dry. Much preferred IMO.
I’ve tried it and I’d say it’s not an everyday breakfast but having them on a nice toasted sourdough is simply fantastic
@Brian W It's English/British. French is even more runny, and done in a bowl over a pit of boiling water.
I love how Brad and Molly say at the end "love it, lets do this more" etc. etc. like... that's why we watch Bon Appetit haha, it's so good!
Claire: I like doing it this way
Chris: Sure
Chris, internally: No No *NOPPITY NO*
I like that they didn’t hero worship Ramsey and actually critiqued his cooking.
Yeah I guess kind of but they aren’t even on his level lol
I presume they also have 3 Michelin stars? I mean, for them to critique a 3 Michelin star chef, they must be astronomically good? I mean, they’re not just spouting received wisdom and their own tightly held opinions? Because that would be pretty sad.
@@Dreyno so you're saying only people who're better than you at your job can offer criticism? So that means book reviewers, movie reviewers, game reviewers and political analysts are all hacks?
Debo Being a critic is a skill all of it’s own. Professional critics, be it film, food or literature need a vast knowledge of their chosen subject before their opinion is worth anything.
I’m just pointing out that if a 3 star Michelin starred chef breaks an egg on the edge of a saucepan, then maybe that just doesn’t matter. The received wisdom of always breaking an egg on a flat surface is just one of those little quirks that mean nothing.
Can we get an episode where each one of them breaks down their culinary career.
Claire talking about mold
Chris: YEaaaahhh SuuuRreee
I felt that.
I came here to see if anyone one else mentioned this. I feel satisfied.
“Oh it’s egg soup. No, I’m okay Gord.” Leone for the win.
They don't really have a right to complain about how a chef with 21 Michelin stars and 20+ years of experience makes scrambled eggs
@@joeramsay6269 They do if that chef makes runny snot. EWWWWWW.
@@joeramsay6269 Gordon Ramsey oils his pasta water. Your argument is invalid.
@@ilznidiotic Gordon is also a God , your argument is invalid
@@ilznidiotic Italians oil their pasta water. YOUR argument is invalid.
I've not heard "it's like the village bicycle, everybody's had a ride" to refer to anything but the one thing we all thought about! I was like "woah Chris, steady on!"
"this is not very environmentally friendly"
"yeah, well it was about ten years ago"
"yeah before the environment existed"
"yes exactly!"
😂 😂 😂
When Delaney said “THE GOAT” while watching Julia Child. Killed me 🤣😂
12:04
Maangchiiiii. I laughed out loud when she came up. Love her. If you haven't watched her forage for some wild green onions in a park in New York City, then you haven't lived. She has a video of making Korean green onion pancake using ingredients she found at that park.
0:23 "you do?" she's so cute I would die for her
Same, I love Claire
No!! I would die for her first
@@joekerr5418 hey now, there is enough of our benevolent queen for us all to die for
Human Person I beat both of y’all to the punch. I’m already dead💀
"that was an egg soup yea" -brad 🤣
Thanks to Brad for calling a spade a spade , GR we're not impressed by this egg soup !
I've made it that way. It's terrible. Waaay too runny. But also too rich. The butter and creme fraiche is just overkill and makes you feel terrible afterwards.
If you want a killer scrambled egg recipe, just do any of the BA methods, but cook the eggs in rendered Iberico fat. The salt will make it a little liquidy, but the flavor makes up for it.
@@paskowitz I literally just made low and slow scrambled eggs before randomly sitting down to watch this video lol. Ended up using a spoonful of duck fat since we had that for the first time instead of butter, and a dash of shredded cheddar, wasn't nearly as runny as gordon's and perfectly cooked for me without being overwhelmingly rich (plus tastes amazing)
Like the potato soup BA made for Thanksgiving
I stan Gordon's recipe. Had it that way done by a friend and IMMEDIATELY asked for the recipe. Anything more cooked is eating rubber and is a waste of an egg. Wasting food is wrong.
Chris Morocco: "This is like the freakin' Villge bicycle, everybody's had a ride there!"
I've never heard Chris insult anyone, but I'm pretty sure he would obliterate anyone who tried him. & that is proof. He was talking about bread, folks.
Oooh the fact that Carla watches Hot Ones makes me really want to see her on that show now!!
Molly's airport restaurant quip is criminally underrated
“Two shots of vodka” *pours whole bottle*
Victoria :/ that what i thought the whole time
@@peterandon3052 Or the Gordon Ramsay version: "a couple tablespoons" of olive oil = 2 1/2 cups
Ooooooooooooone Mississippiiiiiiiiiiiiiiiii...twoooooooooooo Mississippiiiiiiiiiiiiiiiii....
Fun fact: the "two shots of vodka" woman, aka Sandra Lee, is the First Lady of the State of New York.
I would love to see "pro chefs react to a season of Sandra Lee" and end the episode with the infamous Kwanzaa Cake.
Chris about the bread revival: ‘Everybody does this!’ Me: *has literally never heard of this*
ive seen it for ages..
@Marius Periwinkle if you make french toast it's also wetting the bread in a way, isn't it? perfect use for stale bread. or let it dry even further and make it into breadcrumbs
@Marius Periwinkle yeah, it is odd now that you say that, feels like washing vegetables in the sink lol. I do sometimes wet the bread before retoasting it, but I use a spray bottle, gives me more control
I actually came up with this myself, having never seen a professional recommend it. I mean, the moisture is gone, so - add moisture back in, what's easier than that?
If you have left over pizza you can leave a cup of water in the microwave with it to warm it up if you dont have an oven to do it. Been doing that for over 15 years.
Priya and Carla gushing over Maangchi made my freaking day omg they're so cute
edit: Molly and Brad too omg LOL I’m here for everyone spazzing at how adorable Maangchi is
It was so cute to watch the entire BA kitchen fangirl over Julia Child haha
Claire: that's how I am
Chris: (condescendingly) really oh my god
I love it 😂
If this isnt a meme anytime soon
He was triggered several times during this video.
Claire: She has a phenomenal camera presence, just like so calm and soothing, and she's the best
Me: Are you talking about yourself?
Essentially: PBS has the most necessary cooking shows. *Necessary foundations for appreciating BA Test Kitchen.
Frugal Gourmet anyone?
Lidia Bastianich is one of my favs.
With Julia Child and Jacques Pepin, PBS invented the cooking show.
Graham Kerr taught me all the things
julia child, frugal gourmet, MADELEINE KAMMAN DOES ANYONE REMEMBER HER, OMG SO CLASSIC, martha stewart started out on PBS, pierre franey, jacques pepin, sarah moulton was originally on PBS too (and i think maybe still is)... PBS cooking shows are heads and shoulders above the food network's.
Claire - "I'm just a big fan of things being fine, no matter what."
This is sooooo why I love her. Words to live by.
0:22 Chris and Claire's friendship is the cutest, sweetest thing ever
Brad: EMERALD!
Molly: You know it's not Emerald...
Brad: That's what I said, EMERALD!
Delaney shouts "THE G.O.A.T.!" at 12:04 just cracked me up!!
We need to do this again with Good Eats, or better yet just get Alton Brown to do a collab with BA.
THIS
Omg YES
AB meets BA. I like it!
omg such a great ideaaa! tagging BA
@@JakeLovesSteak AB with BA, with ABBA as the background music
The Chris and Claire combo is something I didn’t know I wanted but now want.
Them talking about misophonia 😍 So happy that they’re raising awareness! And I’ve always appreciated that Bon Appétit keeps eating noises out of their videos ❤️
It annoys me that there are not many comments like this. I guess people love smacking and chewing...
Except Amiel
the slyther-claw energy coming off of the claire/chris combo.... too much for my heart to handle
chiabee14 but is brad a puff?
@@NinaCyra i see brad as a ravenclaw. he is very wise, in his own special way. and the energy he brings to learning new things is wise on its own
i see priya as a good hufflepuff candidate. she is always bursting with stories about her friends and family and how they connect to the food she makes and i saw a video yesterday i think where she had a solution to every cooking mistake presented to her, saying she is very against wasting food. she is wholesome in a 'puff way
watching the BA test kitchen watching Julia Child has only amplified the joy of watching Julia Child by about a hundred times. can this be extended to a full series?
Different BA chefs cooking along to a Julia Child video.
0:18
Claire: "I don't have time to watch videos "
Chris: "I don't have time to watch ANYTHING."
Also Chris: "I watch Gourmet Makes."
Claire: "You do??"
Chris: "Yeah!"
Claire: "Yeah, thanks."
Hehe, my heart. ❤️ Love them as a test kitchen duo.
Obsessed with Carla’s shade to Ina omg 🤣🤣 something must’ve happened between their scones video together and now 😭 but I’m loving it omg
"This is like the friggin village bicycle! Everybody's had a ride, Claire!" LMAO I LOVE CHRIS
0:22 OMG CLAIRE'S REACTION : "You dooooo?" 🥺🥺🥺🥺🥺🥺🥺❤️❤️❤️❤️
She's the sweetest and I think Chris has a crush on her (we all do, right?)
Can we have “Pro Chefs Review Internet Cooking Shows”? Like EpicMealTime, Rosanna Pansino, Feast of Fiction, etc.?
emmymadeinjapan.....her RUclips channel is great. She's funny, witty, charming, educational, and a great chef.
Sortedfood as well
I think Mythical Kitchen would be another good one. The chef, Josh is quite charming and amusing.
Brad in the beginning, "Let's get this f%^ing over with."
Brad at the end, "Let's do this all the time."
"Egg soup"
Most of us can say the same for the "Mashed potatoes" Molly and Carla made for "Thanksgiving"
3:45 chris' expression in the background is SENDING me
9:07 my little korean heart was so happy to hear her say mukbang correctly. i cringe every time i hear people say muk-bANG rather than muk-bahng
9:26
*Molly:* You have that deadly disease??
*Brad:* It has been know to kill people
*Andy:* You've piqued my interest
misophonia ? mysophobia?
oh misophonia*
@@abemagic10 yea it's Misophonia
Brad needs to wear that blue jumper everyday, it brings out the colour in those beautiful eyes.
Can I just say that every pairing’s outfits complimented each other so well
I highly recommend Two Fat Ladies. The wildest, dearest, tipsiest aunties on motorcycles with culinary prowess.
I forgot about that show. I loved to watch that with my mom growing up.
Ok but I NEED to see everyone's reaction to The Pioneer Woman
What is the general consensus on her though? I personally can't stand her at all, even though I know she has several good recipes, I just can't stomach watching her or her stiff cringy family and the cowboy act just makes me roll my eyes every time.
I can’t stand her either.
Nope
8:40
"This is 10 years ago"
"This is before the environment existed"
Gapy is like : yes exactly
Lmao I laughed so hard
"Kick it up a notch" was the "elevate" of the 90s.
Soon chefs will be advising us to "Lean Into" our dishes......
Maangchi I love her!!! Thank you guys for giving her props!!! The reason I know her is because I caught one of her first videos where she was cooking outdoors on a single eye propane stove, the wind was blowing andthe food looked so yummy I had to see more of her!!!!
Oh ! that brought back some memories! So many cooking shows.... Yang. Anna Olson... Thank God for re-runs...
I just wanna see them watch the great British bake off next time!
PBS: Martin Yan “Yan Can Cook”.
What about him? PBS OG!
willyum turner oh my god YES. Talk about infectious energy! Also Jacques Pepin! So surprised they didn’t show him.
If Yan can cook, so can you!
Heck yeah, I watched him as a kid in the early 80's!
I love Martin Yan! He’s the reason I study food science at UC Davis!!
I remember watching him after elementary school.
Imma just gonna say it: I would die for Chris Morocco.
brad's sweatshirt brought out his eyes so much it's insane
WE NEED MORE OF THIS PLEASE
4:25 GABY : Listen, i have been around for a long time.
She is the funniest lil cutie !!
I was hoping they'd have Pati Jinich so we could have a battle for the cutest accent.
I have a giant crush on Nigella Lawson, so I am slighty disappointed she wasnt featured.
Yeah I wanted to see her as well!
But having watched BA for a few years now, I went back to one of Nigella's shows and it she is actually not that great a cook!
Me too. Nigella would have been a perfect fit with this crew.
LOVVVVVVVEEEE her
she is PERFECT 😭
That was her thing, it pretty much a running joke in the show for her to do massive inuendos constantly. She is a wee bit saucy though.
Fun fact : Julia Child was involved with developing shark repellent used on naval weapons while in the OSS during WW2.
She did a lot of really cool stuff outside of food! I love her so much.
It always makes me a little sad people forget her other achievements like they didn’t happen at all her and her husband were wonderful people
i am surprised no one has mentioned how delightful brad's sweater is
“I have been around a long time”
Oh Gabby 💙
Brad:”I love doing this, let’s do this all the time.”
We do too Brad. But we watch you.
I grew up watching PBS cooking shows and they firmly solidified my love for cooking. So happy to see the BA team watch a bit of them! 💖
"Listen, I've been around a long time"
Man I love Gaby's humour and wisdom
I absolutely loved this! there is no reason that this couldn't become a regular series! lots of cooking shows/movies/videos to entertain! a monthly or bi-monthly compendium of the BA crew doing exactly this would be amazing!
8:25 I'm not sure how long ago Claire has taken the managers serve safe exam, but before taking that course what would be considered "fine" would have been a health code violation.
I highly doubt she'd serve that food to people, she is speaking about her personal food habits