Jamie Oliver Situation is CRAZY | Pro Chef Reacts
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- Опубликовано: 12 янв 2025
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We watch Jamie Oliver and Alex the French Guy cooking the classic French Beef Bourguignon recipe. Which one will triumph? Join us as we react and decide!
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Please make the bourguignon next and don't forget the chocolate !
My friend had just asked me about getting him some gummies when this came across my feed!
This is a classic abusive relationship. Tormenting Frenchie only to give him a little treat afterwards and saying "look how good I am to you".
You are tormenting, Frenchie.
😂
Chef Brian is just busting his balls. You know what they say, “if you can’t take the heat, get out of the kitchen.” Many times that’s recited using more colorful words, but this is just how chefs treat each other 😂
@@Sniperboy5551 It's a joke. You need to learn to recognize those. The "torment" is Jaime, not the language.
It rubs the bourguignon on it's skin, else it gets the hose again?
Honestly sobbing. My grandmother was your typical depression era southern grandma. She taught me to make cat-head biscuits, tomato gravy, how to temper chocolate, how baking was a science but everything else was by taste. She always had time to feed us, and teach us. Food was love. It was her way of caring for us. And I think sometimes we forget that. Teaching me her love language was the best gift ever. Missed her so much watching this.
Also Fuq Jamie Oliver and his soulless, gentrified, dog food 😂
That first paragraph has me teary eyed… that last sentence had me 😂
Calling it dog food is an insult to dog food
Yes indeed! Same
Nobody asked
That last sentence was a better roast than anything to come out of Jamie Oliver's oven.
Honestly anytime I see Jamie Oliver in the thumbnail. 2 things are most definite. Frenchy will be upset and Jamie Oliver will mess up the dish 😂
Right!? I think the same 😂
always
They're basically canon events lol.
Frenchie is genuinely upset this episode
😂😂😂😂
Jamie seriously wiping the dust off of his rosemary has to be the funniest thing ever
😂
I need an update on if chocolate was the missing ingredient from Frenchie's grandmother's recipe. If it is, Frenchie just had his integral memory moment after the downturn in the movie.
I'm joining this petition
Me too!
Likewise!
As someone born in Burgundy (near Auxerre), I'm also joining the petition.
Also, about chocolate in the Boeuf bourguignon, it can be done, I've already seen it but it has to be a really dark chocolate (over 70% cacao) and in really small quantity. According to the chef that told me that, it will enhance the flavours of the red wine in the stew.
If I remember correctly and if you can find the episode or recipe, @ChefBrianTsao , In Masterchef France season 1, the Michelin star's chef Yves Camdeborde made a boeuf bourguignon for one of the tests where candidates had to recognize the ingredients he used in his version of the dish and he put black chocolate in it.
Me too
Frenchys eyes were glazed over during chef Alex video. He was genuinely so happy. 😃
Greetings from France. Now I understand the pain Asian people felt because of Oliver...
The worse though isn't how he craps on the recipe but how proud he is of the result. Being a bad cook isn't an issue other than for people having to eat his stuff, but spraying his incompetence worldwide is something else.
This is honestly what annoys me the most about Jamie Oliver, too. He does that with all sorts of dishes; both from outside Europe, and indeed European dishes, too.
I remember when he messed up a Paella, Spanish people were mad, and instead of just not reacting or even admitting his mistake, he childishly and stubbornly said something - on camera! - along the lines of "Oh, you people just don't want to admit it, but my version is still better, after all!"
It's not just that he messed up recipes, but he's actively being arrogant about it, as well.
@@MarkKatz2772-jg3tcI guess the problem is that Jamie Oliver managed to get on TV with his cooking which completely distorted his view on his own abilities.
I think we need a video of Frenchy making his Bourguignon how he does currently and then adding the chocolate the testing recipes video!
make it so
I second this!
Coming here to say that!
Agreed 👍
YES, PLEASE!!!!😍😋🥰
My grandmother passed earlier this year. The end of this video had me tearing up. Thanks for bringing up the memories of being a kid and all of sitting down to eat together and the happier times from back then.
❤️
I think alex can cook his Bourguignon for four to six hours, because he kept the meat in the wine for only one hour. Jamie soaked the meat overnight and then cooked it for the same time. So the different results were to be expected
I've just learned that slow cooking things changes depending on the oven.
It could also have to do with the altitude that they are cooking at!
I think it’s also the cuts of and the size of cuts that Alex used.
I make "Beef Ron Burgundy" because 60% of the time, I follow the recipe every time.
I'm very important. I have many leather-bound books and my apartment smells of rich mahogany.
LOL
@@ChefBrianTsao You should make a recipe for Beef Ron Burgundy. I think it would be hilarious and novel to see a man's personality capture in a dish. Is cooking or marinating beef in Glenlivit a thing?
@gregunyk1225 i hope it doesn't have bits of real panther in it coz that would make it illegal in nine countries.
FTW! 😂😂😂😂
As a wino, I get both Frenchy's and Brian's take on wine. Frenchy is correct that those reputable expensive labels put out more consistent product because they have the money to do it, but Brian is also correct that the quality ceiling isn't that high and isn't out of reach of smaller cheaper producers.
Frenchy should put beef bourguignon tacos on the menu to go with the French onion soup burger
And Coq au Vin tacos too!😋
I still want to see him do a french ramen.
@@catherinejones5807 James May did a variation using his gin, Coq au gin and had the chef at his pub make it.
@@eloquentsarcasm Sounds delicious!😋
If he ran a BBQ restaurant and not a French one, he could do a brisket, green apple pico, pickled red onion taco. Served with sour cream and salsa, it’s incredible. Beans and rice on the side… I’m hungry.
When I finish my cancer treatments. I want to eat at Frenchie’s restaurant and then Brian’s Sandwich Shop. I want some beef bourguignon and then a French onion soup burger
I mean this with sincerity:
I hope your feeling of wanting to throw up (sorry, forgot the right word, English is not my first language) will pass quickly after the treatment stop.
I wish you all the strength and hope you eat to your heart and stomachs content.
@ Thank you for your kinds words and God Bless, Merry Christmas and Blessed New Year!
Looking forward to see ya here!
Im usually at the shop Friday & Sat!
When Jamie said he's gonna take it to new heights I was convinced this man lives upside down.
I’ve made Alex’s exact recipe, including the chocolate. It’s extraordinary. I used to think Julia Child’s recipe was the paragon of the dish, but as much as I had to admit it, I liked Alex’s grandma’s recipe even more. It looked glorious and tasted even better. It isn’t exactly a quick dish to prepare, but none of the steps require difficult technique or specialized equipment.
I think the 4 hour baking time works in the second video because the meat chunks were bigger and the marinating was only about an hour so the wine hasn't worked its way that deep for as long to break those proteins up (it was done instead in the longer cooking process).
Good points!
Starch, like flour, also tends to break meat down and disintegrate it into the roux. I might have... learned that the hard way one day.
In France, my mom, and grand mom usually slow cook for 4 to 6 hours. does not need to be continuous though. Like do 2 hours at a time, then let rest some time, then go again.
I think I heard an explanation about "Going Brian" before....."Ya never go full Brian!" Thank you Tropic Thunder. Good job Frenchy for not going "Full Brian" 🤣🤣
Love you guys. Hope everyone has a Wonderful Holiday season if we don't see each other until after. Slainte Mhath!
“Grandmas cook to nurture” is a bar
Frenchie has unlocked a core memory!
Love you guys! I wish you both a Merry Christmas!
Merry X Mas!
Frenchie’s face when he hears JO is priceless! 😂
At least JO didn’t add chilli jam or mango chutney!!! 😂
Even when JO does the steps correctly Frenchie still insists on sulking!! 😂
(Chocolate) Frenchie loses his sh*t as he realises he’s not the perfect chef! 😂
You wondered why they show Jamie washing his hands. It’s quite a common thing on British cookery shows because there’s always someone eager and willing to write in complaining that the chef didn’t wash his hands.
7:43 what a diverse group 🤣
Mustard makes the meat more tender. But it wasn't needed if Jamie already put wine in and stewed it for 4 hours. 2nd guys looked amazing.
That's not dog food, homies, that's what my dog leaves in the park twice a day. Are we in a stew arc now, though? Because hell yeah stew arc. I want Frenchie to make bourguignon.
LOL
Same!!!! 🎉
Why we doing this... Frenchie says that every time he sees Jamie Oliver
XD Frenchie should "go Brian" more often. I love watching you guys go off on tangents when it's stuff you care about. Those lectures just hit different
1:10 the way you crushed Frenchie with the Jaime Oliver reveal. 😂😂😂
I made my first mirepoix today, and holy shit! The smell that came off the pan as soon as the vegetables hit it was amazing. It will definitely be a major part of my cooking from here on out. I learned it from you guys, so thank you so much for taking my cooking to the next level. I can already make a steak or bbq that will make Guga drool but there was always something missing in the other aspects. I really feel like i have a rounded out skillset now. Much love brothers!
This is so awesome to see! Things like this are why I love watching folks like these guys and Guga. Always trying to round out my skills.
Dude had to use mustard because he ran out of chili jam
The problem is that he’s try to add flavour problem is mustard isn’t needed in that dish
This should be one pot lol brown the meat remove, sautee the veg (I do half minced and reserve the rest) in the beef fond, add beef back in with juices, deglaze with wine, cover with water or stock and bring to boil, reduce heat and simmer 1 hr 45 min, then add remaining veg (rough chopped) for the last 45 min. ❤
You know right away once Brian says Jamie Oliver, Frenchy wants to run away! LOL
It’s what I look forward to all week
@@ChefBrianTsao Love it! I like seeing him like that! LOL
Hahahahaha!!!!!!! 😂
I must admit, I both love and hate your videos. I love them because I love it when people are so passionate about something.
But at the same time I hate them because I'm almost always hungry after watching!
I want to thank you for finally giving Frenchie a video like this as your Xmas gift to him. After all the trainwrecks you’ve forced him to watch, he truly deserved this. I absolutely LOVED how he connected with Alex’s rendition of the dish. I felt like, “I KNOW this guy named Frenchie now.”
Merry belated Xmas and Happy belated New Year. ❤
P.S. You are correct about Jamie’s dish. He messed around with it while it was cooking. Also, it’s possible that they filmed multiple versions of the dish before they showed the final product. Also, that layer of flour tends to make stuff ‘mealy’ when you cook it down too long. That’s the factor that contributed to the ‘dog food’ appearance. Straight seared meat is the way to go with this particular dish. Otherwise, you’re just making ‘pot roast’.
"Good" wine does not have to be expensive. However, the wine you like might be. I have lived in a famous wine region in Germany and when I drink white wine at all it has to be either an Eiswein or Beerenauslese from my region or a Tokaji from Hungary which has a somewhat comparable flavour profile. Good, sweet white wine IS expensive though.
I love seeing Frenchy get excited. That little sparkle in his eyes you know he's thinking up some fire ass recipes to try out.
Frenchie is an absolute gold mine of reactions. The missing link of the baking chocolate is a core memory unlocked.
Also, Chef Jais is an absolute mad lad for participating in the Alex video. Props to him for spreading the good word about the dish.
JO on the other hand… 🤦♂️🤦♂️🤦♂️
That is so so true. Wasn't my grandmother, but it was my mother-in-law with her Sunday night family dinner. She had some absolute fabulous recipes, unfortunately none of her kids took the time to learn. The other BIL and I took to trying to recreate her recipes later after her passing. For me it took dozens of tries to recreate one of her dishes and had a satisfactory nod of approval from family members when I did succeed as these dishes brought back a rush of nostalgia.
Love the videos man. Greetings from the Netherlands!
Hey, thanks!
my boy frenchie looks like a sulking boy who didn't get the bike he asked for on Christmas morning. lol 😂😂
It's like Brian gains youth by feeding off Frenchie's suffering 😂
LMFAO
😂😂😂😂😂
Chef Brian, I really appreciate you featuring French recipes! Keep Frenchie talking! His enthusiasm is very contagious and charming :)
my sainted mother and sainted grandmother on wine
"if you won't put it in your face, don't put it in your food"
My mentor:
"the best wine, ignore the price, is the wine you enjoy. Everything else is pretense"
The beef bourguignon that Jamie did for the channel "Munchies" is nothing like this recipe he made. This is more like a thick pie filling or something. He actually shows some knowhow in his much better video
"Jamie Oliver Makes Beef Bourguignon"
Now we NEED to know if the chocolate is the missing ingredient!
We’re not turkey lovers. Last 3 Christmas’ with my family we had Cassoulet, French style lamb shanks and beef bourguignon.
All were fantastic! (Mum loves French cooking) I worked as a cook (not chef cos I never went to school, but I can cook the French classics like a boss) I did the lamb shanks when my parents came to my house for Christmas. There was not a scrap left for the dog. Was about the best compliment you can get. Lol
Alex's reveal of dish actually got me crying a bit. Shoutout to all the grandmas who gave us food memories
I love how you segue'd to your sponsor. Perfect timing! 🎉
I wanna see frenchie react to more French cooking vids.
I’m a Brit but absolutely adore French cooking.
The insights you both gave in this vid were great. Love to see more.
(Will help me get better at French cooking techniques 🤘)
DUUUH Brian! Of course we want you to react to Alex's follow-up video. Also, yea, Frenchy's version would be a great bonus to throw in.
It's like Paul's heart is broken. It's Jamie Oliver guy's! He's gong to try and rework stuff to appeal to a bunch of people who don't cook a lot, or at all really, to get them to try cooking and have *something* to put on the table. Otherwise these folks are going to continue with eating fast food and that's not good for folks long term.
That is his noble goal. Sadly sometimes he misses the mark. Some times he misses it by a lot.
frenchie with the chocolate reminded me of when I realized the power of adding apple to curry
"Oh, what a diverse group."
🤣🤣
Jamie Oliver has become the nickleback of the catering world
At least Nickelback a remotely self aware and have ... ... some talent.
29:22 Frenchie, is so in his happy place.
It's great watching them react and learning along the way
late to the party, (Christmas) hope you guys had a good Sunday. all this video told me is that i need French cook in my life
“I can’t read that; it’s too small.”
😂😂😂😂
For the French terms for the parts of beef, one that's possibly interesting for English speakers is côtes. While I barely remember any French from high school, I remembered that any letter with ^ above it had an s after it in old French (such as forest to forêt).
So, côte was coste. And it's where we get the word coast; in French now côte is coast. But côte/coste originally meant a side and in anatomy is the flanks/ribs. Doctors call your the area of your ribs as "costal" and the ribs themselves as "costa" (from the Latin spelling).
One dish looked like after the dog ate and regurgitated, the other looks like wholesome stew that makes for feel warm just watching the juice slide off the spoon.
😂
Love to see you do the next Alex video and also see Frenchie find out if it was the chocolate.
Not made a trad BB before but I like to use gram flour in my beef cheek stew... it adds a background note that I really like.
My grandma used chocolate too and this just reminded me!
Here's the crazy idea, make the beauf stew but 5 versions, jamies, alex version, you two, and finally a version with chocolate. Then bring everyone in for a huge feast and have them pick the best out of the 5. Even try new things if you guys want see which version beats whos. As a video of course.
I went on a whole rabbit whole with this channel and now I need Brian and Frenchy to react to Culinary Class Wars lol
im imagining Paul face if jamie oliver adds peas too his beef bourguignon 😂
There's a local meat-processing company where they hand-butcher everything. They're mainly commercial, but now also do some retail, walk-in or pre-ordered sales. What that means is that the standard cuts are not any kind of deal, but the "butcher's cuts" they're essentially trying to get rid of are ridiculously cheap. So I can get skirt and flank steaks for $4/lb.
What I just picked up was beef shank meat. Only the boneless meat. $3.50/lb (also picked up pipe bones for $.99/lb). I'm thinking that's going to be perfect for a beef stew.
EDIT - posted that before we got to the French chef making grandma's stew.
I'm getting hungry. I should make a sammich for now, and a stew for later. And I definitely want to see y'all review Alex's other version.
3:37 An over cooked stew takes on an overall "brown" muddled flavour where at best you have texture differences in the bite, but no separation of large ingredient tastes. It's one of the reasons why I make my stews from leftover roast Veg and chunks of roast, I just thin out my gravy or thicken the Jus as needed. Good way to deal with leftovers.
Frenchie has an unreasonable amount of not liking cloves. Look man, anytime christmas comes a lot, we ( my family ) use a lot of cloves for special dishes and whatnot and maybe for a few cakes to make it smell like Christmas
Chef John has his cayenne pepper and Jamie Oliver has his mustard and jam.
Frenchie going from depression into his happy place love yall
first time watcher but have to say - nice touch on putting the TV (where you guys watch the videos) above guests heads so they feel smaller compare to the people in the TV who are doing cooking sacrileges
I’ve never seen Frenchie so sad and disengaged as when he watched Jamie Oliver making Beef Bourguinon. 😢 Brian, it’s almost Christmas. Show Frenchy happy videos.
I'd love to see you guys make this dish! I want to compare it to my usual beef tips recipe and see how I can improve as a home cook!
I'm sure the four hour cooking time for Alex is because he cut his beef chunks to five cm. Jamie's were more standard size cubes of no more than 2 cm. And Alex used part beef shanks which take a lot longer. Now I want to make this dish!
My grandma never cooked this but she did cook something else.
Here in Sweden she would cook us Kroppkaka (Potato Dumplings)
Now it doesn't look as amazing as this does, but just seeing and hearing him talk about his grandma sent waves of emotions through me.
We lost her decades ago, and my father has never been the cook she was so the recipe she had for her home cook version was lost to us.
But just thinking about it, I can still taste it...
This is probably better for Frenchy's mental health, not ending the video with Jamie Oliver. :D
I've never seen Frenchie's heart sink that hard as soon as the name "Jamie Oliver" was said...
His face when you mentioned Jamie Oliver LMAOOOOOO Poor Frenchy
I love shank... Once made a bolognese with shank and oxtail in it. I cooked it forever, I also added smoked ground up hot pepper that was grown and smoked by a farmer at the farmers market
Wow, I watched Alex's series on the Bourguignon just a week or two ago, and here you and Frenchy are talking about the same dish. Alex's grandmother's recipe brought back so many memories of my adoptive grandmother cooking her Polish recipes (I'm Scotch/English but my adoptive family were Polish/German) and how simple but delicious they all were.
Agreed on the comments saying Frenchy needs to do an episode how he does it, seeing what a high-level chef can do would be awesome to watch. And is there ANYTHING Jamie Olive Oil can't screw up?
EDIT: Never was much of a wine drinker, whiskey is my main love, but recently found a really nice pinot that's 25 bucks a bottle and I can sip it all day. Scarpetta is the brand, and at my local grocery store it's always on sale for 15 bucks. Red wine has too much tannin for my taste, so I only use it in recipes.
Thanks for the tip! I'm also a whiskey lover, but I enjoy a good red, as well.
I demand y'all come and finish this with the second video and then have Frenchie cook his Beef Bourguignon!!!! Come on!
Jamie Oliver's boeuf bourguignon reminds me of Whatever's left in yesterday's pot stew (the communal pot, leftover pot, vagrant's stew, etc.). For those too young to know, it was a way for truck stop restaurants, small hostel and inns to keep something hot to eat all day long, quick to serve for hurried commuters and still edible and filling without breaking the bank with leftover. to those horrified, imagine a stew pot that's been boiling for weeks on end, added new meat and veggies and stock to it when getting low, never cold enough for bacterias to grow, but with a chance to have the meat cube that's been stewing for longer then the trucker next to you has been on the road on your plate
Yes please! Show us Frenchie's version!
I'm happy to be catching up on all of your videos; from May until November, I was obsessed with U.S. Election coverage, so now I am going back to "real life" and catching up on everything I missed.
This video was very inspiring and useful for me. I've had beef stroganoff turn out looking disgusting like Jaime's before because I stirred it too much.
When I make pot roast, I do not cut it up at all, and deliberately cook it for like 12 hours in a slow cooker and then shred it. On the other hand, when I make Peruvian seco de carne (like pot roast, but the sauce has pureed cilantro and aji amarillo paste in it), I cut the meat into chunks much like the second chef's cuts, and make very sure not to let the meat fall apart (while it tastes good still, it violates the "rubric" and presentation of the dish).
Thanks for all you two do. Both entertaining and educational.
The only real rule with wine for cooking is, if you are not prepared to drink it then don't cook with it.
I like making Beef Bourbuignon with beef shank, with the bones roasted and cooked in the stew. Glorious.
We always put dark chocolate in stews. It sooo good.
2:08 poor Frenchie with the face palming 😂
I don't blame him a single bit. A hearty rich beef stew is supposed to be beautiful BUT when Jamie (Olive Oil/Chili Jam) Oliver takes a classic dish & turns it into slop (yes Frenchie I do agree with you on that description) then it becomes a nightmare.
Ugh 🥴 I need extra coffee!! ☕
French here, my grandma didn't make boeuf bourguignon and I never got a taste for it, the grandma stew was veal with capers, would recommend.
Great episode, now I’m hungry.
20:00 98% of the time cheaper wine actually tastes wayyyyyyyyyyyyyyyyyyyyyyyyy better than the expensive stuff. Its 100% fake marketing BS.
Absolutely. If you're paying more than $10 USD, you're wasting money.
Someone send this video to Uncle Roger. He may actually not put his leg down for this one. A passable Jamie Olive Oil video will shock him.
No one:
Absolutely no one:
Chef Brian: [insert noun here] SITUATION IS [Insert adjective here]
Frenchy's come to god moment
I want someone to look at me the way Frenchie looks at the making of this dish.
Yes…a cooking battle between Chef Paul and the chef from Jais would be awesome!