Chef Brian and frenchie are the perfect example of what two dudes being friends is like Talking trash to each other and intentionally annoying each other. Fantastic.
Deep fried babybel cheese with a good marinara on the side... It's the definition of heaven. I always prefered the italian seasoned bread crumbs for these.
Try with goat cheese or with Boursin (Philadelphia or any cream cheese + garlic and fine herbs. But you'll need to freeze it for it melts much faster than babybell)... Heaven just went higher, imho
I had no idea you could cheat dry age Also Frenchie needs his own channel if he doesn't Already I could totally Bing watch him cooking or reacting to cooking
Well... While it might add a similar flavour, a part of dry aging is that the bacteria break down the meat and tenderise it, which wouldn't really happen here
Regarding faking dry age, guga did something like that using some ingredients. I only had blue cheese on a burger. That was the only time I remember having blue cheese. I never had a dry aged steak before, so now I know what to expect.
Yours and Frenchy's reaction to the baby bell was insane and SO wonderful and wholesome! You looked like characters from a food anime, with your minds being utterly blown :D Absolutely love these videos, and you and Frenchy are amazing together :D Also how's this for a merch idea: You, Frenchy and Guga on a movie poster style print :O :P
Loved this video. The chemistry between you and Frenchie is freaking amazing and infectious. Need more and also the collab work Guga! Hope you guys have fun and that you show us how much fun you have xD
At around 7:00, yall were talking about the fat on meat being more yellow in Europe vs. the US. That typically means that the animals are grass-fed. It's the pigment beta-carotene found in some grasses that turns fat yellow.
woah I had no idea about the dry age restaurant secret. that’s good to know to be more informed. great collab as always looking forward to more of you 2!
This was fantastic as usual. Nice to see Frenchie as always. The reaction to the babybell cheese was hilarious---but I don't blame you guys, that was fire looking.
I understand how Frenchie talks about his Grandfather and the maggot cheese, I know how I'm the only person in my house to enjoy the sickening smell of Dry fish, when I say that it smells like rotting fish, it does, but it has such an umami flavor!
I think frenchie was spared from the worst, not only was cheese commonly stored in cupboards it was sometimes stored in wire cages outside, maggots very much would get inside, and some of the old folks preferred the layer with the maggots in because they basically transform the cheese as they go through it (also protein, also they'd lived through two world wars so they had pretty high thresholds). The only cheese where this is *official* is the sardinian Casu Marzu, but in old countryside farms it was anything but unheard of.
@@Bob-nc5hz holy jeez, I've heard about the Casu Marzu. But, I also understand about the world wars things, when things are desperate you're going to eat anything.
When Frenchie said He takes no expense when it comes to testing and experimenting with food is sooo true. What I also love about him is that HE does TONS of budget vidoes. Vidoes with just air friers, just cast irons, everyoption you could think of for someone who may not have as much. He also mentions a lot at the start of videos that he sometimes can't get the best meats, but even a good choice, or higher up can still make amazing outcomes.
fun note the blue mold in blue cheese is a type of penicillin, not the type used in medicine but it still has active bacteria killers in it. in the olden day's food could spoil, the thing, for instance, is that if meat is slightly spoiled it won't smell bad butchers of these times would taste test the meat if it would taste slightly sour or off it would be thrown out if you would cook the meat like medium rare it would taste fine because with heat sour turns sweet the butchers would only taste the smallest amount, in consequence, it would build up their immune system that's why I adopted this method years ago I haven't had food poisoning for 30 years! and I have thrown out a lot of meat that might have made me or my family and guests sick. back to the cheese because people ate blue cheese after every meal in some countries they avoided getting sick even if they didn't know that fact. and because the cheese is pretty ''near'' sterile except for lacto bacteria you can eat Maggot stilton without worrying ps if you do that challenge, eat the maggots, not the cheese slurry that most go for because they fear the maggots well its because that slurry is basically magot poop! and tastes bitter and way too funky! the maggots are nutty and creamy the only thing is that it is a mind F###k! you have to get over that barrier. anyway, blue cheese is a miracle!
I remember one side dish he also used cheese as the main ingredient, but the preparation was different. Regarding their use of BGM, the home depot music as you coined it is exclusively for SVE.
If I were to have a conversation with Frenchie I feel like I’d be doing the Italian 🤌 the whole time “It’s the little people They are under you, they are underlings”
The side dishes Guga comes up with are usually just as unique as the steaks. And you guys should keep the Collab going for sure. You guys have awesome chemistry.
The dynamic between the two of you is bloody fantastic! The banter and the way that Frenchie fanboys over Guga is so funny but wholesome at the same time, I love it 🤣
The look on both your faces at the baby bell cheese reveal! Reminds me of one of my favorite ways to do cheese steak, with gorgonzola, which is a relatively sweet and mild blue cheese.
I would like to be an underling, but I live in the Netherlands 😔 Also, if the blue cheese is dry aging and people use that to make a steak taste dry aged, does that mean me making burgers with blue cheese filling is similar? They're delicious burgers btw. Idk how I managed to do it without losing all the cheese like a poorly fried Mozzarella stick, but I did and then only made the burgers once again.
I love blue cheeses so I had to look up 1924 blue. It's a mixed milk blue cheese named after the year before Roquefort was given its designation, which apparently somehow caused mixed milk blue cheeses to fall out of favor. I'd imagine Roquefort's designation requires it to be a single milk cheese, so cheesemakers in the region would rather have the designation for their cheeses than follow their old recipes. It wasn't made in 1924, just made according to a recipe similar to ones that died out then.
Make Cheese croquettes with Babybel is such a genius move, especially since Babybel makes like a dozen different colored variants of them with cheeses ranging from the default Edam to Gruyère and Mozzarella.
@14:55 (Paused here to comment, as Brian dropped the "polarization" remark). I am not a fan of blue cheese, but one of the BEST burgers I got duped into trying was a burger (a thicc burger) with blue cheese crumbles, sautéed onions, and tobasco sauce... 8.5/10 would recommend, would order every time (from this restaurant), even though I don't really like blue cheese. The tanginess and pungence of the cheese, the bite of the sauce, the slight sweetness of the onion. Damned near perfect with the (perfectly cooked) beef flavor from the patty. Mind you, I have been on a search my whole life for the best thick-burger to exist. This stood out as a GREAT one. And I say that as a guy that despises blue cheese dressing. That burger just WORKS...
I love your videos, personality, energy, and vibe. Yes, I really enjoy you two together, you play off each other well, and it enhances an already amazing content.
One of the greatest and most iconic duos ever! Always a blast watching the two of you, and now I'm excited to get my tee in the future, gonna rock that baby as often as I can! Stay awesome, Chefs!
The guy on the left is Guga's nephew Angel. Looks like he's headed for the smoker/bbq pit again. Lots of fun guys, love the channel, love the chemistry you've got going and I'm a big fan of Guga and his crew too.
Yaasss, Frenchie on the regular. So much fun watching the two of you interact and bond over the good/bad vids. I don't know, I think it's time for a train wreck vid next
I love being able to see a notification of a video and actually be excited to see it. Absolutely adore you both. And once more, if you want a very technical video that could blow off everyone's socks, Chef Wang's Coral fish (the squirrel fish video is similar but not exactly the same)
I made the deep fried babybell cheese on the weekend and all I can say is I understand 100% why you and Frenchie geeked out over it. Holy crap were they good!
Herve Mon's 1924 Bleu is a sheep+cow milk bleu cheese, and the name is a reference to Roquefort. Roquefort originally had cow and sheep milk bleu cheese, but upon receiving national attention and accreditation in 1925, they changed their recipe to be purely sheep's milk.
I love how excited you are about something as common as fried cheese lol. It's something you can get in every pub where I live - whether it's gouda, camembert, blue, swiss, smoked swiss, or tvarůžky (Czech gastronomic treasure lol). Though it's not a sidedish, you eat fries and tartar sauce as a side with fried cheese
When I was young, I grew lamb. They were butchered by a professional and then dry aged before being cut and wrapped. I LOVE dry age steak, but it is very difficult to get at the local supermarket. I also love blue cheese. I hate mayonnaise, so just give me blue cheese on a nice balsamic vinegar dressing with a salad or on a crostini.
Great video, Chef Brian!👍🏻 I would love to see regular collaborations between you and Chef Paul. I am really looking forward to both of you going down to Miami and collaborating with Guga. The three of you cooking together will be awesome! I was not aware of the trick of putting blue cheese or aged beef fat on a lower quality steak to make it taste like a dry aged steak. This type of info is one of the reasons I watch your videos. Keep up the good work, and take care!🤘🏻
Butter left out in air turns a darker yellow. And older beef has a more yellow fat. Culled dairy cows tend to be older at slaughter and even one brand calls it butter beef to embrace the fat color. USDA grading tend to down grade cuts with yellower fat but many up talk to extra beefy flavor.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Enough! Bring these 2 awesome DUDES to Miami right now. Let’s collab. Love you guys.
Yes please
Guga! YESS! Help these guys gain some recognition! They are AWESOME!
Yeeeeeeesssss❤
Hell yea
See ya SOON BABY!!!
Adding Frenchie as a regular added something to this channel that I didn't even know was missing. Y'all's chemistry is next level
Yes, it's the chemistry!
Yep, chef Frenchie to this channel is like MSG is to Uncle Roger's egg fried rice.
Chef Brian and frenchie are the perfect example of what two dudes being friends is like
Talking trash to each other and intentionally annoying each other. Fantastic.
🤘😁
I totally agree, real bros just enjoy talking trash and pissing each other off.
And I LOVE it
@@ChefBrianTsaonow you just need to bring Iron Chef Jack on to teach you how to REALLY cook chicken a perfect rare temp 😂
And how they flirt with each other shows how comfortable they are with each other and their own masculinity. Definitely two cool dudes.
Seeing two pro chefs geek out over someone deep frying baby bell cheese is the most unexpected but wholesome thing lol
The child like gasp and pure awe of two professional chefs because Guga deep fried babybell cheese. The absolute best 😂
Love be v. Be vv. No v. V. V. Vs v😊. Vs. 😊. 😊. 😊. V. 😊. My. V. The. V. My. Vv😊. 😊. I'll. I'll. V. BB. 😊 😊. 😊. 😊. Vs. 😊. 😊 😊. 😊😊 😊
I absolutely love the banter between Chef Brian and Chef Paul. It's absolutely great when you can feel the friendship through the screen.
❤️
So, a chinese-korean, a frenchie and a brazilian walk into a bar… hahaha definitely need this collab
Deep fried babybel cheese with a good marinara on the side... It's the definition of heaven. I always prefered the italian seasoned bread crumbs for these.
🤤🤤🤤
Try with goat cheese or with Boursin (Philadelphia or any cream cheese + garlic and fine herbs. But you'll need to freeze it for it melts much faster than babybell)... Heaven just went higher, imho
I had no idea you could cheat dry age
Also Frenchie needs his own channel if he doesn't Already
I could totally Bing watch him cooking or reacting to cooking
Neither did I; learn something new everyday.
Well... While it might add a similar flavour, a part of dry aging is that the bacteria break down the meat and tenderise it, which wouldn't really happen here
And then Guga watched them and made a video based on their "fake" dry age comments.
Regarding faking dry age, guga did something like that using some ingredients. I only had blue cheese on a burger. That was the only time I remember having blue cheese. I never had a dry aged steak before, so now I know what to expect.
When I see Frenchie's name in the title I automatically know it's gonna be a good video. Dude needs his own channel 100%.
If Frenchie spent a day a week making videos with you it would be fantastic! You guys have such a great chemistry together and it’s very fun to watch.
I need more chef Brian and chef Frenchie in my life! I can't wait for more collabs.
Once a week with Frenchie? Yes please
Yours and Frenchy's reaction to the baby bell was insane and SO wonderful and wholesome! You looked like characters from a food anime, with your minds being utterly blown :D
Absolutely love these videos, and you and Frenchy are amazing together :D
Also how's this for a merch idea: You, Frenchy and Guga on a movie poster style print :O :P
No offense, but tell me you’re a weeb without telling me you’re a weeb 🤣
@@Sniperboy5551 😁😁
These two chefs are a dynamic duo. Every generation needs one.
You guys made my day. You are meant for each other, perfect blend
❤️
Loved this video. The chemistry between you and Frenchie is freaking amazing and infectious. Need more and also the collab work Guga! Hope you guys have fun and that you show us how much fun you have xD
At around 7:00, yall were talking about the fat on meat being more yellow in Europe vs. the US. That typically means that the animals are grass-fed. It's the pigment beta-carotene found in some grasses that turns fat yellow.
I literally ran to the comments and was so happy to see that Guga saw this!
Can't wait to see this collab!
Really liking this channel the more it has grown. I think Frenchie being around all the time would be great.
The Simultaneous gasp when Guga revealed the babybel was priceless.
Im not even a minute in and I’m already living for the excited Frenchie sounds! 😂 Can’t wait to see the Triforce of Taste team up one day!
woah I had no idea about the dry age restaurant secret. that’s good to know to be more informed. great collab as always looking forward to more of you 2!
❤️
I love how Frenchie loses it over the Babybels
This was fantastic as usual. Nice to see Frenchie as always. The reaction to the babybell cheese was hilarious---but I don't blame you guys, that was fire looking.
😁
It’s beautiful seeing this 2 watch videos of their love child cooking steak and such.
frenchie has a really great personality. I wish more people were like him
BRO! baby bell cheese sticks is fucking genius. Guga is such an artist with food. I need to watch more of the guy.
I understand how Frenchie talks about his Grandfather and the maggot cheese, I know how I'm the only person in my house to enjoy the sickening smell of Dry fish, when I say that it smells like rotting fish, it does, but it has such an umami flavor!
I think frenchie was spared from the worst, not only was cheese commonly stored in cupboards it was sometimes stored in wire cages outside, maggots very much would get inside, and some of the old folks preferred the layer with the maggots in because they basically transform the cheese as they go through it (also protein, also they'd lived through two world wars so they had pretty high thresholds).
The only cheese where this is *official* is the sardinian Casu Marzu, but in old countryside farms it was anything but unheard of.
@@Bob-nc5hz holy jeez, I've heard about the Casu Marzu. But, I also understand about the world wars things, when things are desperate you're going to eat anything.
I love this kind of reaction video because it's a fascinating look at cooking in a way that I would never have tried on my own.
To be honest, this Babybell cheese-thing Guga shows, is quite normal in Europe.
Chef Brian and chef Frenchie friendship is dad goal for me.❤
When Frenchie said He takes no expense when it comes to testing and experimenting with food is sooo true. What I also love about him is that HE does TONS of budget vidoes. Vidoes with just air friers, just cast irons, everyoption you could think of for someone who may not have as much. He also mentions a lot at the start of videos that he sometimes can't get the best meats, but even a good choice, or higher up can still make amazing outcomes.
*Dudes, you two and your chemistry is amazing! Subbed, keep the content coming!*
I absolutely love the content with Frenchie. We need more with him😊
12:12 - watching those steaks cook was like watching an ‘80s-‘90s metal video with some girl in a bikini washing a car.
fun note the blue mold in blue cheese is a type of penicillin, not the type used in medicine but it still has active bacteria killers in it.
in the olden day's food could spoil, the thing, for instance, is that if meat is slightly spoiled it won't smell bad butchers of these times would taste test the meat if it would taste slightly sour or off it would be thrown out if you would cook the meat like medium rare it would taste fine because with heat sour turns sweet the butchers would only taste the smallest amount, in consequence, it would build up their immune system that's why I adopted this method years ago I haven't had food poisoning for 30 years! and I have thrown out a lot of meat that might have made me or my family and guests sick.
back to the cheese because people ate blue cheese after every meal in some countries they avoided getting sick even if they didn't know that fact.
and because the cheese is pretty ''near'' sterile except for lacto bacteria you can eat Maggot stilton without worrying ps if you do that challenge, eat the maggots, not the cheese slurry that most go for because they fear the maggots well its because that slurry is basically magot poop! and tastes bitter and way too funky! the maggots are nutty and creamy the only thing is that it is a mind F###k! you have to get over that barrier.
anyway, blue cheese is a miracle!
Frenchie with the excitement of a child: “We’re doing a Guga Video?! 🥹🥹🥹”
Love these reactions!
The chemistry you two have is outstanding, love these episodes!
If we don't get Frenchie showing us his skills at Christmas I will only watch each video 10x
I remember one side dish he also used cheese as the main ingredient, but the preparation was different.
Regarding their use of BGM, the home depot music as you coined it is exclusively for SVE.
You two are my favorite bantering pair! I love it. More please.
Deep-fried babybel is now my new Xmas starter,.
I'm here for the bromance. Frenchie and Brian for life.
If I were to have a conversation with Frenchie I feel like I’d be doing the Italian 🤌 the whole time
“It’s the little people
They are under you, they are underlings”
7:53 the double OOOOO made me cry, I replayed it like 20 times they literally do it the same tenth of a second xD
I love the addition of Frenchie, not only does it add more comedy, it also ads an additional perspective on the topics that are discussed.
I would absolutely be down to see this dynamic week after week.
The side dishes Guga comes up with are usually just as unique as the steaks. And you guys should keep the Collab going for sure. You guys have awesome chemistry.
The dynamic between the two of you is bloody fantastic! The banter and the way that Frenchie fanboys over Guga is so funny but wholesome at the same time, I love it 🤣
YES!!! Definitely make it a regular session with Frenchie!!!
Found your channel, subscribed for the choice of clips and editing, stayed and watched lots for Frenchie.
I love how frenchie just spits it out there he reminds me of my french grandfather. Tabernac
The look on both your faces at the baby bell cheese reveal!
Reminds me of one of my favorite ways to do cheese steak, with gorgonzola, which is a relatively sweet and mild blue cheese.
I would like to be an underling, but I live in the Netherlands 😔
Also, if the blue cheese is dry aging and people use that to make a steak taste dry aged, does that mean me making burgers with blue cheese filling is similar? They're delicious burgers btw. Idk how I managed to do it without losing all the cheese like a poorly fried Mozzarella stick, but I did and then only made the burgers once again.
I love blue cheeses so I had to look up 1924 blue. It's a mixed milk blue cheese named after the year before Roquefort was given its designation, which apparently somehow caused mixed milk blue cheeses to fall out of favor. I'd imagine Roquefort's designation requires it to be a single milk cheese, so cheesemakers in the region would rather have the designation for their cheeses than follow their old recipes. It wasn't made in 1924, just made according to a recipe similar to ones that died out then.
More chef Paul please! I was legit laughing through this whole episode.
Yes, there are some restaurant do This TRICK to charge customer more...they are F..Kwith.
you two are the best! really enjoyed your banter throughout the video
I love their little bromance😂😂
FRENCHIE NEVER HAVE I CLICKED ON A VIDEO SO FAST!!! DAYUM
Make Cheese croquettes with Babybel is such a genius move, especially since Babybel makes like a dozen different colored variants of them with cheeses ranging from the default Edam to Gruyère and Mozzarella.
22:14 Of course hell yeah.. You two just together funny well
@14:55 (Paused here to comment, as Brian dropped the "polarization" remark). I am not a fan of blue cheese, but one of the BEST burgers I got duped into trying was a burger (a thicc burger) with blue cheese crumbles, sautéed onions, and tobasco sauce... 8.5/10 would recommend, would order every time (from this restaurant), even though I don't really like blue cheese. The tanginess and pungence of the cheese, the bite of the sauce, the slight sweetness of the onion. Damned near perfect with the (perfectly cooked) beef flavor from the patty. Mind you, I have been on a search my whole life for the best thick-burger to exist. This stood out as a GREAT one. And I say that as a guy that despises blue cheese dressing. That burger just WORKS...
I am a mortician and can yes confirm, human fat is VERY yellow!
Now I want to see Chef Shon and guga as well
I love how chaotic these two are when they're together, reminds me of my bestie and I when we're together. Just pure laughs and chaos 🤣🤣🤣
I love your videos, personality, energy, and vibe. Yes, I really enjoy you two together, you play off each other well, and it enhances an already amazing content.
can excuse the one guy not liking blue cheese bit of an acquired taste and honestly the smell is off putting enough I wont eat it.
19:41 huh… that sounds like an awesome thing to do for us at home who can’t dry age meats!
One of the greatest and most iconic duos ever! Always a blast watching the two of you, and now I'm excited to get my tee in the future, gonna rock that baby as often as I can! Stay awesome, Chefs!
❤️
Thanks Brian I needed some Brian and Frenchie time! Big fan of you and the channel my friend! Frenchie is ok too.
Thank you! 🙏
Chef Brian and Frenchie are the best food critic on RUclips along with reacting to videos 😂
Deep fried cheese curds are a staple here in Wisconsin. Dykesville Bowling alley is where it’s at.
The guy on the left is Guga's nephew Angel. Looks like he's headed for the smoker/bbq pit again. Lots of fun guys, love the channel, love the chemistry you've got going and I'm a big fan of Guga and his crew too.
Yaasss, Frenchie on the regular. So much fun watching the two of you interact and bond over the good/bad vids. I don't know, I think it's time for a train wreck vid next
I love being able to see a notification of a video and actually be excited to see it. Absolutely adore you both.
And once more, if you want a very technical video that could blow off everyone's socks, Chef Wang's Coral fish (the squirrel fish video is similar but not exactly the same)
A great show, made better by the wine. Nice pour Brian, lol! I did learn the chef secret now how to mimic dry aging. Will have to try it out.
I made the deep fried babybell cheese on the weekend and all I can say is I understand 100% why you and Frenchie geeked out over it. Holy crap were they good!
Blue cheese is heavenly.
My dudes I could watch you two watch guga videos all day every day. Please do more.
Herve Mon's 1924 Bleu is a sheep+cow milk bleu cheese, and the name is a reference to Roquefort. Roquefort originally had cow and sheep milk bleu cheese, but upon receiving national attention and accreditation in 1925, they changed their recipe to be purely sheep's milk.
fav combo of ppl, Guga with u guys is the best.
You guys are great together 😂😂😂😂. Love the knowledge y’all have
Oh yes please! A podcast with you two would be great.
I love how excited you are about something as common as fried cheese lol. It's something you can get in every pub where I live - whether it's gouda, camembert, blue, swiss, smoked swiss, or tvarůžky (Czech gastronomic treasure lol). Though it's not a sidedish, you eat fries and tartar sauce as a side with fried cheese
🤤
@@ChefBrianTsao fried camembert with cranberry jam is one the staples in the frozen food department, next to pizza.
I enjoy Chef Brian's solo reactions, but I am also here for the Expanded Tsaoverse.
Leaning into the RTJ vibe in the beginning, love it
Frenchy & Guga, a bromance we need to see happen 😂
When I saw Frenchie was back I couldn't click fast enough.
When I was young, I grew lamb. They were butchered by a professional and then dry aged before being cut and wrapped. I LOVE dry age steak, but it is very difficult to get at the local supermarket. I also love blue cheese. I hate mayonnaise, so just give me blue cheese on a nice balsamic vinegar dressing with a salad or on a crostini.
You know what we all need? A collab with Guga, Tsao, Frenchie, and Uncle Roger. Yes, indeed
Great video, Chef Brian!👍🏻
I would love to see regular collaborations between you and Chef Paul. I am really looking forward to both of you going down to Miami and collaborating with Guga. The three of you cooking together will be awesome!
I was not aware of the trick of putting blue cheese or aged beef fat on a lower quality steak to make it taste like a dry aged steak. This type of info is one of the reasons I watch your videos.
Keep up the good work, and take care!🤘🏻
Lol Frenchie saying Guga is like combo of you two is so amazing
That brushing the aged fat on a finished steak trick. I'mma give that a try.
Butter left out in air turns a darker yellow. And older beef has a more yellow fat. Culled dairy cows tend to be older at slaughter and even one brand calls it butter beef to embrace the fat color. USDA grading tend to down grade cuts with yellower fat but many up talk to extra beefy flavor.
Oh Chef Frenchie!!! You are not a shell, you are full of passion!Supposed to be in a French accent! Love ya.:)
Frenchie and Tsao trip to FLA Lets go! Also I love that you guys were hyped for his side dish lol.
Angel (no veggies boy) has the palate of a kindergartener.