French Chef DISGUSTED by YouTubes WORST Chili - Pro Chef Reacts
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- Опубликовано: 9 янв 2025
- Ladies and gentlemen, we are gathered here today to pray once again over the poor souls that ate this chili.
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Chef Brian can you and Chef Paul review today GUGA Food video. Guess Chef Paul will have a good laugh. Cheers
Okay. What the Hell is that porcelain or wood-carved object down center just to the left of Brians's hand...also, what is NEXT TO it! it looks like a bomb-shaped douche, wtf?😮
On the Chili thing. Real True Chili is Meat+Sauce. Beans is a Tex Mex addition from the pioneers when you had to make do with dried goods and what's a long shelf life? Dried Beans. Often chiles, onions, garlic will be frequent additions into the sauce. Regional variations are as wild as they come. One of the best chili's I ever consumed in my life was ground Elk chuck as the meat.
Please please please! I'd love to see your reactions to Cooking with Jack: Lazy Man Pork chops
He calls the food network x_x
He needs to react to How to Basic's - How to make fried rice.
Jack says he'll "Probably never enter again," BUT everyone watching is saying, "No, you're never ALLOWED to enter again."
😂
It's probably because Jack committed a heinous food crime.
The fact that Jack fed his rotten chili to everyone and got upset because he didn't won (or "didn't cheat") is absolutely bonkers. On the bright side though, people will repent for their sins because of what they eat
I feel like there is absolutely no way he didn't get excommunicated (at the VERY fucking least) from his church, after that.
@@ldawg7117 someone will declare Jack's food is a sin, not even Satan will eat his food lmao
@@AlQatala Satan would likely turn green as a frog with a 😖 expression then verbally blast Jack with a verbatim to make Jack cry then run to his mommy
@@AlQatala "Christians against Jack's cooking"
The church called an exorcist in for that chili.
15:05 Oh Frenchy, you have no idea. Using his kid's event for a video is literally the most fatherly thing he's ever done. The only thing worse than Jack's cooking is Jack Scalfani as a person.
Im sad 😢
Oh? What’d Jack do?
@@amithist4455 Google "Jack Scalfani abuse"
@@amithist4455something along the lines of strangling his son until he bled from his nose. I am not 100% sure of anything else though.
@@CarlosFernandez-mh2jfwhere did you hear that?
I love Frenchies reaction at 5:26. For a split second his face says, "Ohhh a brisket! That could be good!". Then immediately he remembers who's cooking this chili and he starts to look worried.
"I don't want them to know my recipe *before* the contest." I can't imagine why he wouldn't want them to know the recipe before they ate it when "YEAR OLD BEEF" is in the ingredients list.
Did not expect to see Perochial Joe comment somewhere in the wild. I used to watch your let's plays
I bet at least one of those poor chef jack victims got Salmonella, E.coli and Diptheria at the same time!
@@raymondleggs5508yes, someone did not survive that day.
Also he talks about his recipes with such pride like it is his family secret but in the end he puts random shit in the pot and boils it
Yeah
You could see the pain in Jack's eyes when he was talking about how he didnt win. Its ironic that he thinks he's actually a good enough cook to cry in private about that.
That reminds me of a clip I saw when he cried during some knock off shark tank show. The judges didn’t like his bbq sauces and Jack was devastated. He’s serious about what he thinks of his food, it’s wild😂
@@insertname193 the delusions he has is insane
He's had four strokes 😂
"He's filming his victims." Now we need a horror movie with Jack as the antagonist. "Cooking! Live victims with Jack."
Move that exclamation point and we've got an even more horrifying movie 🧐😅
The Menu part 2
The raw, barely-controlled fury in his eyes at not placing really makes your idea.
@@lactofermentation Everything is raw when it comes to cooking with Jack. Especially the chicken.
"Double the recipe and dont forget to not skimp on the cheese!"
Chef Brian is always so levelheaded and patient with these kind of videos but I personally worry for Chef Paul's sanity... I wonder when a video's gonna get him to snap and start swearing in French, like my grandmother used to do 😅
😂
I agree, Chef Paul may crack one day.
Something tells me Frenchy will do more than swear in French when he breaks.
Chef Brian has the luxury of seeing these videos beforehand lool poor Frenchie has to rawdog these Jack videos
My guess it will be one of the raw chicken videos or, the lazy man’s drinks episode
The fact he served this at a church cook out, and nobody died or got severely ill, is proof there is a god. God worked overtime on miracles that day.
Or maybe somebody brought some overcooked and very dry cornbread and they canceled each other in people's bellies
Nah the fact that got served period is proof of the opposite
I am so excited for the day Frenchie witnesses the greatest culinary creation of all time: Aunt Myrna's Party Cheese Salad
Make him a batch to try to. I've seen a few people recreate it and say it's a "experience".
Kshhhhhhhhhhh! Don't you dare! That would kill the poor man! The French know their cheese.
@@seanwallace9269its as bad as you think it is. No need for Brian to waste a chunk of food budget on it
I had something really similar at church potlucks before… the guy who said it’s not nearly as bad as it looks is right. It’s still definitely not the greatest tho. Lol
My favorite part is when Jack is pissed that he loses. Felt he had the best chili
Any chef worth his salt knows those kind of chili’s don’t ever go well at cookoffs. All those random components, are just gonna taste soup-like, when compared to a rich properly made chilli. They literally make separate divisions at major chilli competitions, just to account for how the palate weighs flavors
The Reveal of that brisket to people who have never seen it before is such a delight. It's like showing Birdemic to someone who likes awful movies but has yet to experience that magnificent awfulness.
(Also, with as awfully as he's treated his son, I hope the kid got some decent chili for once, and was able to vote for it!)
Gonna have to watch Birdemic now. What about the sequels? Yay or nay?
@@katvtayI think the sequels were a little too self-aware. IMO that's the killer of a true Good Bad Movie, where the person was really trying to do something and thought they succeeded.
This is my favorite jack video. Frenchy is going to lose his mind.
The fact that Jack accuses the church crowd of competition forgery during a chilli contest really shows his narcissism.
Oh gawd! Hahahahahaha!
@@Stormvogel262 I like experimenting with leftovers and whatever I had forgotten about, but is in that state between supermarket fresh and "I'd better throw that"...but that dude is on another level he actually tries to resurrect things that should have been buried in the landfill and is surprised to see that he can't make a miracle happen.
“Church Chili” is gonna send someone to go see Jesus
@@Stormvogel262and he figures he lost because they didn't get professional judges in 🙄🤣🙄🤣
Chef Brian is great and has good screen presence but adding in Chef Frenchie is perfection. The two are a blast together, he just adds that great chaotic energy.
🙏
It's like the mirepoix of RUclips shows!
@@ChefBrianTsaoadd the decanting with jack show and that's a threesome 👌
How can you not love the French? And I say that as their neighbour, who they hate, because our people tried to kill each other for about 600 years.
This is at least the fifth video I've watched from someone commenting on this particular Cooking with Jack video. I really hope somebody who goes to this Church and actually ate that chilli brings a class action law suit against Jack for this. What he did was a serious health hazard and absolutely unacceptable. He put the public at risk of getting seriously sick.
I hope nobody ate it. I bet everyone who even thought of trying a sample said "Nope!" once they lifted the lid. And parents warned their kids away from it, like it was a rabid skunk.
This isn't even the first time this channel has reacted to it. That jack video is likens greatest hit of bad cooking.
i'm pretty sure that community has a flee-on-sight order whenever they see any of Jack's concoctions lmao.
Theres a thing with rotten food that the smell just gets worse with heat
Jack is just immune to it at this point but i believe that churchgoers smelled the rancid odor and stayed away
Jack cares so much for his community, that he provides them with food and entertaiment in the form of a potential murder mystery (by chili)
Texas chili is meat only . It is a sin in Texas to put beans in chili . Coney island also doesn't put beans in its chili for the coney dogs . My mother always put beans in her chili she was from st Louis so I think the beans in chili thing is a southern thing. She never put corn in her chili though so I have no clue about that .
Yes, corn in chilli does sound like a strange ingredient. Now, if you put chilli on Fritos and shredded cheese on top of that, that is good. Frito Pie.
I put corn in my white chicken chili, but not beef chili.
I think corn & beans in chili is a southwestern thing. I'm from Vancouver though and my grandma always put both in her chili, and I would also say that most prepared canned chili does have both in it here too
Beans in chili is absolutely texan. It originated from Texas-Mexico border. Introduced to Chicago by Texas in early 1900s. Changing to tomatoes around the 40s.
It's not chili without beans. All you're saying is that they don't make chili in Texas.
Cooking with Jack isn't a cookingshow, it's a show on how you "cook" your way into 3 strokes, food poisoning and salmonella.
Jack is his own worst enemy. In his mid 50's, he's had 3 strokes (some say 4) already. The last stroke took him to rehab and left him with a facial droop, difficulty swallowing and right arm paralysis. STILL, he cooks with extra pounds of cheese, butter and lethal amounts of salt. It's sad to watch, anymore.
BTW, for fun, watch Simply Sara and her Captain Crunch French Toast.
I'm sure he's jabbed to the eyeballs too 😵💫
I think the idea of taking a ruined dish, reviewing it, and then attempting to salvage it would make a brilliant video. Excellent idea Brian, and I'd love to see you and Paul attempt to salvage that infamous church chili! 🤘
HELL YES I want to see y'all re-create Jack's recipes, but competently! I've often thought that if you broke up the infamous Party Cheese salad, then you could get some perfectly decent and edible dishes out of it (like a savory veggie cheeseball to eat with crackers plus a sweet jello salad with fruit), and I'd love to see a pair of actual chefs take that challenge on.
I second y’all attempting the party cheese salad!
Like seriously, you could work together or go head to head against one another and it'd be just as entertaining. Challenging one another to use every (non-toxic) ingredient that Jack uses, but to use actual technique, imagination, and skill to make something new and edible. Like a two-man Master Chef focused on Jack, lol.
@@abbym9954 it's weird how has no one used that idea! Its a goldmine of content!
This is genius haha. You could even open it up to other youtubers' terrible cooking videos. You'd never run out of content
They should flip a coin or something and the winner gets to try to make it good, while the loser has to recreate it from Jack's video.
They can scale down amounts of ingredients to help minimize food waste, but otherwise an exact copy.
Then they both try it at the end.
That brisket looks like an inverted geode. The burn shines like facets of crystals.
when my dad makes chili it's an all day love affair. he gets up super early to go to the farmers market for the veggies, the butcher for the meat, and is in the kitchen for hours preparing ingredients, then adding them together before letting it simmer together for a few hours. the end result is Magix and I get so excited when he makes it
I still want you to haunt Guga with Jack's raw chicken videos. 😂
Be careful what you wish for
@@ChefBrianTsaoI want that monkeys paw to curl lol
Horror for a man of meat, that's for sure.
This really aged well
Frenchie"I'm already ruined"😂😂 I died a little when the tin foil was opened to reveal the abomination-I'm not a chef but there are many things I can think of to cook with those ingredients- minus the 14 month old
This church chili video never gets old. I loved Frenchie's reactions to it. Good episode!
Jack knows he is a fabulous chef. It's like wrestling you have to carry yourself like a star before you are one 😅
Once He's poisoned the rest of the world, He will rise to be the greatest living human chef named Jack.
Or just poison your competition instead
I love the part where he says he's not gonna compete again because he showed his recipe. which implies he somewhat regularly keeps 14 month old briskets to make chilli with.
You don’t? Weird.
it also implies he thinks the members of his local church are scouring the internet for his recipes... which... well... I envy that level of self confidence lol
@Krogdalo not usually the meat I use tends complain alot during the acquisition process.
Really would like to see these two both react to the "Party Cheese Salad" episode. I think Chef Frenchie may blow a gasket
I found your channel the other day and have binge watched all the frenchie videos and LOVE the chemistry the two of you have!! More frenchie!!
Jack 100% puts Rasins in Potato Salad
Also I agree on that old blue and white crockpot probably had some amazing chili
I love potato salad why would you do that to potato salad
What's adorable is that Jack likely picked 1 so that people would start with his chili and go down the line, but what most likely happened is people just went to whatever chili was closest to them.
This was one of my favourite episodes. You guys didn't cook, but just listening to how you'd do it inspired me!
I like the idea of cooking videos where you take recipes you've reacted to and upgrade them!
I love videos where it's ingredients most ppl cooking food at home would pick up from the store for week meals (or chilis) made by chefs who just give straight forward upgrades using easy to accomplish techniques and sharing their knowledge. More ambitious recipes are fun too sometimes, but the practicality of like, as a person I have to eat every day and would like my food to taste good and have at least a little complexity but don't have a ton of time and energy to devote to cooking every day after work and other necessities. It's like being able to phone an expert and really reassuring and helpful.
Side note, that bottle opener in the little rectangular dish on the table is a very interesting shape and a pretty color.
Oooh I'm seeing some Delirium Tremens. My man Brian not only can cook but drink proper as well! Great episode, looking forward for more content with Frenchie! Cheers!
Absolutely love this duo! Congrats on the next step in your partnership!
I have found with roasts and chilis and such, that in order to get any sort of real maillard reaction, you have to start it somewhere. For chili I basically char onions and green peppers in the pan first, then throw the ground beef in there and deglaze, then throw the tomatoes and such in. I have tried in the past without the onion/pepper and it never browns properly, same with when I slow cook meat. Sure it cooks fine without being browned, but it's almost like the carmelization is kickstarted/continues once you brown/sautee some of the ingredients first.
I feel so bad for all those people at that chili comp.
I tell you what happened: They had someone going around tasting every single chili before they let the congregation try it, just to make sure that there's none that's too spicy or sour or burnt etc. As the two chefs said, there are kids and old folks at the event. You need to make sure, that granny doesn't choke on a nuclear pepper.
After trying Jack's gloopy g3nocide in a pot, the tester was hospitalised, so they tried to feed it to the visitors' dogs, but they wouldn't touch it, so they buried it behind the church and soaked the place in holy water. Legend has it, that the chili is still there, because no coyote, raccoon or rat would dig it up, and it can't decompose, because not even worms, bugs or microbes would touch it.
@@unterdessen8822Babe wake up new spooky campfire story for church camp just dropped
@@unterdessen8822 bro managed to make food that's so not biodegradable it's gonna outlast the plastic in the ocean.
If that brisket were a human child, it would know how to walk by 14 months. It might still have, it looked pretty mutated. I love how he uses a toddler-aged chunk of meat and accuses people of cheating. 😂 Been repping my Tsao-Frenchie merch since I got it, if that helps you feel better. And I'll check out the podcast even though I don't need help getting fat.
Great video as always. One thing I noticed in the video was in 3:22. Very interesting bottle opener lol.
My dad kind of cooked that way. He would put the strangest ingredients together. Everything got cooked long and slow and nothing had been in the freezer for a year+ Usually it ended tasting pretty good, especially with some hot sauce!
Absolute gold Brian! You've hit such a great tempo in content, keep it up!
We NEED the official Frenchie and Brian collab channel. Please please let that be our Christmas present this year in addition to the podcast
YES!
We love chef Paul, don't scare him away please. 😂
He needs to definitely keep him coming back
This is the video I have genuinely been looking forward to for a couple weeks...
You guys did not disappoint!
Strangely enough one trick for a good, thick, and very filling chili is to take one can of dark red kidney beans and turn it into a bean mash. Was surprised by how effective it was.
I'm filing this away for later
Yea, I always smash some of the beans when I make chilli
Just use the whole beans lmao it’s LITERALLY no different if u chew ur food and don’t inhale it whole besides meat and beans as a protein are as filling as it gets. It literally changed nothing but ur perception as far as fillingness or volume goes lol
@@jordanalandry1866… If a recipe says, “use rice flour to thicken sauce” do you get on your high horse and start shouting, “Just put whole rice grains in there! It’s literally the same thing if you chew!”?
I don’t want to chew through a whole tin of huge beans. I just want a thicker chilli. And literally nobody said anything about the protein except for you, Chill out, man.
@@jordanalandry1866Actually it does make a difference. Mashing the beans will cause the starches to thicken the chili. If you don't mash them you have less starch binding the liquid.
Face it, Brian! You have a PERMANENT Co-Host! The Audience Demands it! 😆
I agree there were several missed opportunities to add more flavor. I can't wait to see you and Frenchie make it better.
Frenchie does not disappoint. Best person on the show.
I would totally participate in a "Fix Jack's Chili" chili cook-off. Who can make the best chili with all those ingredients? (Though, I'd want to use fresh brisket.)
I’ve seen a few reviews of Jack’s stuff, where if one or two ingredients was switched out and decent cooking techniques applied it would make a good dish. I’d love to see a you or chef James tackle something like that.
The biggest mistake he makes (after the rancid brosket) is the complete lack of spices. I have spent years creating a proprietary blend of spices starting with cumin which is absolutely essential in chili cooking.
Even in a home freezer (not the one with your fridge), and not even a deep-cold/sub-zero, you can freeze meat for a long time without problems if done right...and the freezer isn't opened too often. This was more...freezer-aged... I 'lost' some duck wings, sous-vided in sauce, ready to be broiled/BBQ'd in the bottom of my little apartment sized freezer, vacuum sealed, still fine after 18 months apart from the frost buildup on the outside of the bag!
I almost always use a little bit of ground INSTANT coffee in spice rubs, it packs a punch of earthiness in just a tiny amount... Think the same basic idea as something like nutmeg, sumac, or cloves, without the warming qualities.
I make a killer Texas chili recipe. This breaks my heart if he thinks this is good. Chef Brian is 100% right you cook all the vegies first and sweat them out and get them soft before you put all the liquids in. I also don't dump it all in at once I add things at certain points during the long cook. Last time I made it (over a year ago now( it cooked for a little over 8 hours and was mazing.
To be fair, Jack made a killer chili too. That pathogen-producing abomination had the potential to kill people who ate it!
Brown the meat first, then add the vegetables, then all the canned ingredients.
Just found this channel yesterday. Love the chemistry between you and Frenchie, it's like listening to a Howard Stern broadcast with two great chefs.
Keep it up Chef! You deserve Uncle title and many subscribers man!
🙏
YES! Uncle Brian!🙌
The best part is how annoyed he is that he didn't win! The best Jack video by far
That is quite a bottle opener. I bet Jack would love it.
😂😂😂
I went through the comments looking for this 😂
I was worried nobody else had noticed it... 😝
People haven't been fed this terrible since the Battleship Potempkin incident in 1905.
I'm trying to lose some weight, and I think I should watch more of you reacting to Jack as there is nothing that kills my appetite faster.
Alternatively, if you eat it, you'll lose weight out of both ends.
Remake Jack’s church chili and you’ll lose 10 lbs overnight puking your guts out 🤮
Eat Jack's chili and lose at least 25-45lbs while laid up in the hospital with a colostomy bag, steady diet of IV fluids and lukewarm porridge since after that nuke of a meal anything more might kill you.
If i ate Jack's chili at the event, I'd make him buy me a new toilet i destroyed after
Even after not getting 1st, 2nd or 3rd Jack was super worried people would steal his chili recipe lol
If a dendrochronologist can tell you how long you aged your meat, there is something wrong.
If you make this chili, you should use the brisket. Not 14 months freezer burnt, but go back and use his recipe. Make his own competition chili a winner!
Modern crock-pots/"slow cookers" actually don't take forever to get up to temperature anymore. About 15 years ago, the FDA changed its regulations regarding safe food practices, particularly with regard to cooking temperatures. They found that older crock pots would often get up to the "safe" cooking temp too slowly, allowing for a period of time where there could possibly be some dangerous bacteria breeding in your dish. Since the new regulation, modern slow cookers get up to the safe cooking temp incredibly fast, even on "low."
🤢 RIP all those poor people. Oh, I would love to see cooking videos from you guys!!! 😆
Interesting choice of bottle opener design. Took me a while to figure it out.
I actually used to do the "dump a bunch of stuff in a slow cooker" thing all the time. I moved continents a couple of months ago and was planning on buying a slow cooker again so I'd be able to do these easy one-pot meals, but your reactions to Jack's videos have single-handedly made me question whether there's any reason to use one. Useful for keeping a stew or soup warm at an event, but terrible for actually cooking.
Great timing on this one, too, as I literally just came back from the supermarket with ingredients for a chili I'm doing this week. Nothing fancy but it will be better than Jack's!
Slow cookers are fantastic for cooking, but used wisely. I cook a lot of beans or meat I want to shred later in the slow cooker, and it's convenient for slow cooking you might want to do over the course of a day at work for example. You can definitely get better results with more effort on a pot roast for instance, but the slow cooker variety can still make a perfectly serviceable version.
@@Puzzlesocks eh I dunno, I used to do things like pulled pork or carnitas in the slow cooker but have had much better success using other methods since ditching it. Yes, it's convenient, but my oven pulled pork with actual bark is light years beyond what I used to make in a slow cooker.
@@_bats_ You can get similar results in a slow cooker if you know how to use it. Not everything needs to be submerged in water in a slow cooker, and you can get a pretty good bark if done correctly. It's also good for certain cakes, puddings, yogurt, stocks and broths, porridge, infused oils. It's fantastic for beans and I have noticed no difference cooking my beans on the stove vs the slow cooker.
It's not necessary by any means, and in many situations you can probably get a better result by putting in more effort, but I wouldn't call it useless, and definitely not "terrible for cooking". A cooker being used terribly by a terrible chef does not make the equipment terrible.
@@Puzzlesocks I've had better results by putting in more effort, hence my comment. You're free to keep using yours for all of the reasons you listed.
It tends to work out to be fair.
“He is not the cool dad”. 😂 bro literally almost murdered one of his sons on multiple occasions and beat him. So no he’s not the cool dad.
Just letting you know in Indiana they don't use beans in chili they use noodles instead
Id fight someone for serving me anything that came close to that brisket.
If failure makes you stronger, then Jack must be a goddamn gigachad at this point...
The first clue that something is wrong is when he says leftover brisket. WHO HAS LEFTOVER BRISKET? Why would you freeze good brisket? Put it on a sandwich, make hash, eat it as a snack. The fact that it was leftover is an indication that it was inedible to start
Frenchie’s wheezy brisket is funny.
That crock pot of chili is completely way off base. Even without the atrocious, old ass brisket.
bro doesnt want people to know his recipe as if anyone is making it
I'm right there with Frenchie on peas and beans. To me, they feel like I'm chewing on cardboard and taste like dirt. Even people who like beans describe the flavour as "earthy".
Ol' Dirty Crockpot, the forgotten member of the Wu Tang Clan
Chili without beans is nothing but a condiment for hotdogs lol
Or a topping for spaghetti if you're in SW Ohio.
The funniest thing about Jack is that he never takes any responsibility when anything doesn’t go to plan.
As a Texan, I am throughly appalled at what non-Texans (&even some Texans) call chili.
Also, Frenchie is right, Texas chili is sans beans.
On Texas beans In chili will get you disqualified in a contest
I have a buddy from Texas and he told me it was definitely a sin lol, and once you put beans in it, it’s considered a stew lol
Texas chili does not have beans Midwest chili often does
i would love it if someone went and talked to people like at that church cookout and hear what they thought about his chili, like i really really need to hear people who has tasted his food, say out loud how shitty jacks food is on a video
12:01 Frenchy got that Muttley laugh lol
Poor Jack he thinks that concoction actually has a chance to Win!! I hope that the organizers rented enough porta potties to the festival.
Thank you guys!!
As a Texan, not only did he fuck up a chili by putting beans and salsa and Italian fucking sausage in it. But he also fucked a brisket up by seasoning it with COFFEE!!! Not even mentioning how old the brisket is
i find it fuckin hilarious that he provided a list of his brisket rub and salt and pepper wasnt even on it. And anyone with half a brain knows that just salt and pepper with a good smoker will give you a perfect brisket.
Watching Frenchy listen closely as Jack was explaining what was in the foil wrap, beginning with trepidation, developing into interest almost impressed, then concern, horror, and a dull aching emptiness.
He does has a point about the judges. It becomes a popularity contest instead of a competition. No way he would have won against even a just competent cook though.
"it's going to take a while if we need to rot a brisket" hahaha
“Did she sign a waiver?”
Hahahahahaha…..
I'm amazed Frenchie didn't go ballistic lol. I'm still in disbelief that man served that food to all those people. He could've killed somebody for Gods sake
"Is there a religious aspect to this?" After eating Jack's chili they will find themselves in hell and beyond.
Binge today for my new years! Just found your channel last week.and love it❤❤.. such great time watching you guys thanks for the smiles
"We need fourteen months to dry rot a brisket."
I hope an ambulance was on stand by for that cook off .
As a german the word mush sounds very wrong because muschi is the german word for vagina...
On the upside, because it was a competition no one probably ate a whole lot of any one chili. They also probably avoided any chilis that had too funky a flavor…
My boyfriend is a second de cuisine and I have to say I kinda see his future in frenchie 😂 my man’s already so jaded and he’s not even 30 yet
8:56 So, we have this local event that's all about garlic. Everyone just meets up and brings dishes that are just completely overloaded with garlic. last year we made a chili that ended up being 20% Garlic by weight.
It tasted great.
Everyone : its the worst chili
Me: that's the best bottle opener on the table