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Hi, love your funny and informational take on famous hobby cook Jamie Oliver. Have you heard about his war on chicken nuggets? Folding Ideas made an awesome video "Jamie Oliver's War on Nuggets" and i would appreciate your take on it.
>Frenchy: French nickname! French cooking! French words sometimes! >DNA results: 'You're basicallly Italian, my dude.' >Also Frenchy: "All flash and no content" Man's such a solid chef, he perfectly roasted himself.
Kinda wild to see Frenchie's transformation over the year. Man went from "Wtf am I doing here?" to fully embracing the internet, all while still being Frenchie.
The fact Frenchie said the same exact word as Uncle Roger almost at the same time when Jamie use Soba is like as if they both share the same exact mind XD
for anyone wondering, ramen noodles are basically a type of egg or potato starch noodles, while soba noodles is a type of buckwheat noodle. soba is typically served cold and has a very different flavor profile compared to ramen noodles. its practically impossible to mix them up even as an amateur home cook, this is beyond rookie mistake levels of bad.
Just to ham up your point that it’s beyond rookie mistakes-I had invited some friends to eat with me at a seafood restaurant that was also famous for ramen-why not, all of us are huge foodies, two in the group are from Asian families-and we were milling around the noodle booth, and there’s this little blond kiddo, couldn’t be a day older than six, in his mom’s arms watching them do their stuff. Lo and behold, he points and says to his mom “What do they gray noodles taste like?” (Soba is brown but it can have very strong gray tones). Kid didn’t have the name but he could tell. Soba looks nothing like ramen, except that both are noodles.
Frenchy being Italian, Iberian, Irish, and North Western European makes sense, and Validates his French heritage. The English with their Irish soldiers controlled large parts of France, France has been in control of Italy several times, and the same with Spain.
The Irish category is just Celtic overall, so could include any British person, or it could be from Brittany, which was Britons who moved to that part of modern day France.
A few other possibilities: - The Celtic marker might be picking up Gaulish ancestry, the Pre-Roman Celtic inhabitants of France. Could also just be Breton ancestry - The Italian marker probably also picks up Roman ancestry. The Romans ruled over Gaul/France for nearly 5 centuries, so it would make sense if that's why it's such a large percentage - The North Western European marker is probably for Frankish/West Germanic heritage, which would be why it extends into Germany/Benelux/etc - The Iberian marker might be East Germanic heritage, i.e the Goths and Vandals. These peoples controlled a few areas of France during the decline of Western Rome before being kicked out into Iberia or assimilated into the local population. Not too sure about this one, though. There are quite a few alternative explanations for that one Also, keep in mind that the two most well preserved lines of descent in Frenchie's DNA will be his direct paternal (via his Y-chromosome) and direct maternal (via mitochondrial DNA) lines. For all other ancestors, the further back you go, the less likely any individual ancestor contributed anything to his genome. Take these results with a grain of salt
If you go back to Jamie Oliver's first tv appearance you will quickly find out that he was only a first year sous chef straight out of culinary school when he got picked up through a tv show. His manner and personality impressed producers and then he became a tv celebrity chef. He actually does not have the experience in the restaurant field of actual chefs.
@@UnbeltedSundewwhy? He made a deal with a private equity firm, who runs and staffs the restaurants, while jamie gives his face and name and gets paid. He doesnt contribute.
@@UnbeltedSundew Think about what you just said, he OWNS bunch of restaurants, not RUNS bunch of restaurants, there is difference. Does Gordon shut his places down when he isnt in them? You think Bezos has spent single second working in his sweatshop factories/warehouses? Just because you own business doesnt mean you actually do work there
This is kind of why I will always stick to watching chefs like Anthony Bourdain or Gordon Ramsay who actually had/have demonstrable kitchen experience.
There's a TV show from the 2000's called "Begin Japanology", which did an entire episode on ramen, and one segment featured a ramen shop in Japan that was operated by an American chef. As I recall, he made it stand out by incorporating French broth-making techniques, and it was a hit with the locals.
When Frenchie looked distraught hearing Nigel got attacked, and was so concerned, it immediately got my heart strings. He laughed it off, but you could tell he cared.
It's interesting because he says nephew Nigel, but Uncle Roger is also called Nigel. It feels like a glitch in the matrix but they literally just have the same name.
Also have you thought about showing frenchie uncle Roger’s reaction to alex of Frenchguycooking fried rice video? I would kinda like to see one french man’s reaction to another French man’s Asian dish with his Asian friend. Like a weird food inception.
Well, I'm French, born and raised, from French parents, born and raised, and my DNA test gave me the same kind of result, so I think that proved the point: Frenchie is indeed French.
The problem with Him is he's SO CONVINCED he's doing something "revolutionary" reinventing the wheel that's not in his wheelhouse in the most disrespectful way, thinking in his mind like he's "doing everybody a service to the world" they never asked for in the first place. Like yeah he has SOME good ideas, but he does the executions so horribly and sometimes irredeemable.
But you can use the lasagna ingredients to make a very nice pasta bake. As long as it is tasty and you don't claim it is authentic and try to teach people how to do it, you'd be fine. In other words, had he made that just for his family, he would have been golden, but the moment he put it on TV, internet or a menu, he was open to criticism.
At least spaghetti and lasagna noodles is made from the same ingredients... I think it would be more like trying to make lasagna using... I don't know tortilla bread.
Nah, this is worse. At least spaghetti and lasagna plates are similar or the same dough. This is like making lasagna with freakin... Gnocchi or something
funny part is that if Jaime used his egg marinate on his pork belly instead of just a teaspoon of miso, that pork will taste like bomb after 4-6 hrs (probably just increase the amount since he put 3 liter of water). and he can use that broth for ramen broth, and add in the miso when he assemble as the tare. So he already have the recipe for the pork marinate. He can also save the sesame oil for aroma oil when he assemble. So technically with the same ingredient he had, he could've made proper ramen.
As far as I'm concerned BBC still stands for Bad British Chefs when it comes to making authentic Asian food lol...... Chef Frenchie gets so triggered I love it! Great reaction as usual guys!! (edited for spelling errors lol)
Regarding what was talked about before the ad break - there are 3 basic components of a ramen stock. Those three components are dashi, tare and aromatic oil. Dashi is your basic stock and its the thing that takes the most time, its what you're going to put your bones and aromatic veggies into to extract those flavors. The goal is a clear unseasoned stock. The reason its unseasoned is the second component is Tare, which is pretty much the seasoning component - if made right this stuff is like a salt bomb - and its what ramen is typically classified by (shio ramen uses a salty secondary broth, shoyu uses soy sauce, miso uses a salty miso secondary broth). You usually use way less tare than dashi in a bowl of ramen, like a shot's worth for a big bowl of soup. The third component is an aromatic oil that floats on top of the broth. These things are prepared separately until the bowl is being assembled. A good resource if you're interested in making your own ramen is Way of Ramen here on youtube. Some good recipes and insights to get you started.
I recommend not skipping the sponspor message, this is the first time I'm hitting 👍 at the Ad Spot... the whole "How French is Frenchy saga" was amazing, extraction B roll had me rolling! Awesome chefs!
I moved to Japan 8 months ago. The ramen here is next level and its simply because of a solid stock / broth. It's clean, full of flavor and if you try to take a bite of ramen when its immediately served and you don't cool the noodles or broth off, you should scald your mouth. Everything else is up for grabs. Basics.
I just realized that what he actually made was "saimin", not ramen! There are less limitations to making saimin and the ingredients are more locally sourced. My epiphany for today!
Just finished watching Uncle Roger's video where he eats rocky mountain oysters and then I see the thumbnail for this video. I sense a theme for today 😂
Frenchie's shock at DNA results the reason I've not yet done MyHeritage😂. Also J.O.'s ramen bowl srsly traumatizing, thanks for the vid so we could all watch together❤️🩹❤️❤️🔥
8:20 Grandmother used to make spinach sauce that i vividly remember from childhood. It's recipe was lost when grandma died. In very fine dining restaurants i have tasted something similar but grandmas had a special something in it and it was the best. It would be a happy day indeed if i could ever taste that again in some restaurant.
major reason I love the frenchie vidoes is, you're both having fun happy and enjoying yourselves. makes it very fun to watch yall having a great time reacting to videos together :)
If you do make a French inspired Ramen, perhaps the broth from a French onion soup could be a good starting point? Or do a riff of some Ramen beef bourguignon?
You 2 might want to check out Roger and Guga review Jamie's Steak. That video explains why when Jamie cooks things it comes out good or perfect but when someone recreates the same it turns into disaster.
Regarding low sodium soy: Aloha Shoyu makes a phenomenal low sodium Hawaiian style soy sauce. It's not vinegary and great for seasoning and adding umami to so many different recipes.
At 25:15, the phrase "it's all flash and no content" was mentioned, which ironically reminds me of a past relationship. My ex-girlfriend's was all flash and no content.
Hey, I actually do have a fave British chef! Heston isn't known for following rules, but he does a lot of research and understands why the rules exist and why people do/did the things before challenging the methods. And whatever foodTV he did, taught people food science and some history (not spread misinformation like Gordo) and inspired people to get creative and adventurous with food (not dump random shit where they don't belong like Jammy Oliveoil).
That truck is a mobile pub complete with wood-burning oven. He built it for a series called Jamie's Great Britain a number of years ago. It is IMO his very best show. He is great when he stays in his lane. He traveled around Britain, met the locals, and cooked traditional foods from the area with of course a chefy twist. I have the cookbook for the series and it has some great recipes. That pub is da bomb but I would hate to keep petrol in it!
I dont know what I love more; Frenchie's reactions or Brian reacting to Frenchie's reactions! The grin on his face looking at Frenchie @ 21:30 is amazing lmao
My man Brian is a genius. Legit gets to re upload reactions. Get the same or more views. Cause frenchie is a fan favorite 😂😂. I could watch you rewatch stuff 16 times over. Keep goin my metal brotha
Paul's DNA results makes sense. A lot of the areas on the map were once part of Gaul, which were the areas of France, Belgium, Luxembourg, and parts of Switzerland, the Netherlands, Germany, and Northern Italy.
What part of France does Frenchie come from? When you're talking about linguistics, Iberian can also mean Basque, and if he comes from anywhere along the west coast of France, there have been connections since ancient times between Ireland and Wales and Bretagne, the Gironde, Galicia in Spain, etc.
Ok, first off Frenchie is that dude I need to get hammered with and fall down some stairs. Second, Chef Bri, I will eventually make it to Mission Social one day, but you gotta promise to let me jam with you and your band one time AND make you some bomb ass chili.
Wait until chef Frenchie sees Jamie Oliver's butter chicken with no butter, its amazing how he can overlook the ingredient that is half the name of the dish.
Everytime I watch one of you guys videos it makes me look up the menus for your restaurants and drool over them. Im too far away and don't think ill be making it back to NY for a while.
soba is used in ramen that has thin broth like shoyu or shio the noodle varies some forms of ramen uses udon noodles in this case if his broth is thin soba is accurate
8:14-8:26 reminds me of my great grandmother (called her grandma) she would cook Mexican food... She could make the best Picadillo, I remember the main ingredients she'd use but no way I could make it juuust like hers 😢😢
That "calling people by the house they live in" used to be a thing in Finland also. And to some extenct still is in rural areas. Eg. in the village I come from there was this old lady who was called by the house and not her actual surname and I learned her actual name at the funeral.
There are actually different kinds of sesame oil. There are the lighter ones that you can actually cook with, and then there's the dark ones you only use for flavoring. I got into the same argument with someone using sesame oil to cook and then I spent a little time researching it. I do think it's pointless to use the lighter ones, though, because they're not very flavorful but needlessly expensive.
I just realised that these two were competitors who now chuckle at other chefs' work. To be friends with someone who was your competitor in a TV show, and to work with them is remarkable.
I could watch this as many times as possible, but I'll still crack up over "Yeah, sautéed spinach in a ******* plate, not a *ball* ! -and I ate half of it :)"
18:51 just to answer that question, he did a series called Jamie’s Great Britain travelling and exploring different cultures and cuisines that are in the UK . The van got turned into a portable pub called "the Cock in Cider"
Buy a DNA kit here: bit.ly/ChefBrianBf. Use the coupon code CHEFDNA for free shipping. As an added bonus, you can start a 30-day free trial of MyHeritage’s best subscription for family history research - and enjoy a 50% discount if you decide to continue it.
Today was a learning experience, Frenchie and I both learned about the Italian occupation of France.
The DNA test kit is a good way to find out how stupid and evil the notion of race is, and that we're all a mishmash of "races".
OMFG THERE IS NO BONE IN PORK BELLY. 20:15
Hi, love your funny and informational take on famous hobby cook Jamie Oliver. Have you heard about his war on chicken nuggets? Folding Ideas made an awesome video "Jamie Oliver's War on Nuggets" and i would appreciate your take on it.
>Frenchy: French nickname! French cooking! French words sometimes!
>DNA results: 'You're basicallly Italian, my dude.'
>Also Frenchy: "All flash and no content"
Man's such a solid chef, he perfectly roasted himself.
Kinda wild to see Frenchie's transformation over the year. Man went from "Wtf am I doing here?" to fully embracing the internet, all while still being Frenchie.
He even did the woosh
Cheers to Frenchie! It’s so good to see him comfortable making content now. These two chefs are friendship goals.
It’s the casual outfit, they’ve established before that frenchie comes pre angry when he wears the chef’s smock😂
he's a natural really
He also changed from French to Italian
The fact Frenchie said the same exact word as Uncle Roger almost at the same time when Jamie use Soba is like as if they both share the same exact mind XD
The horror of Jamie's culinary crimes is a universal experience
for anyone wondering, ramen noodles are basically a type of egg or potato starch noodles, while soba noodles is a type of buckwheat noodle. soba is typically served cold and has a very different flavor profile compared to ramen noodles. its practically impossible to mix them up even as an amateur home cook, this is beyond rookie mistake levels of bad.
I don't think he mixed them up, he swapped them out but should not have still called it ramen
Just to ham up your point that it’s beyond rookie mistakes-I had invited some friends to eat with me at a seafood restaurant that was also famous for ramen-why not, all of us are huge foodies, two in the group are from Asian families-and we were milling around the noodle booth, and there’s this little blond kiddo, couldn’t be a day older than six, in his mom’s arms watching them do their stuff. Lo and behold, he points and says to his mom “What do they gray noodles taste like?” (Soba is brown but it can have very strong gray tones). Kid didn’t have the name but he could tell. Soba looks nothing like ramen, except that both are noodles.
That mistake is same as confusing spaghetti and macaroni. Ye, they're pasta after all.
also pH levels of the mixture for the noodles plays a big role, it's what separates them from other egg noodles....
@@fasdr - no egg in ramen noodles. The pH is signature, true.
Frenchy being Italian, Iberian, Irish, and North Western European makes sense, and Validates his French heritage. The English with their Irish soldiers controlled large parts of France, France has been in control of Italy several times, and the same with Spain.
The Irish category is just Celtic overall, so could include any British person, or it could be from Brittany, which was Britons who moved to that part of modern day France.
I thought Frenchy was Italian. he looks Italian.
Spain under the Moors also invaded and occupied the south of France
Also all the wars intermingling Norse settlers in France all us Europeans are intertwined in some way or another
A few other possibilities:
- The Celtic marker might be picking up Gaulish ancestry, the Pre-Roman Celtic inhabitants of France. Could also just be Breton ancestry
- The Italian marker probably also picks up Roman ancestry. The Romans ruled over Gaul/France for nearly 5 centuries, so it would make sense if that's why it's such a large percentage
- The North Western European marker is probably for Frankish/West Germanic heritage, which would be why it extends into Germany/Benelux/etc
- The Iberian marker might be East Germanic heritage, i.e the Goths and Vandals. These peoples controlled a few areas of France during the decline of Western Rome before being kicked out into Iberia or assimilated into the local population. Not too sure about this one, though. There are quite a few alternative explanations for that one
Also, keep in mind that the two most well preserved lines of descent in Frenchie's DNA will be his direct paternal (via his Y-chromosome) and direct maternal (via mitochondrial DNA) lines. For all other ancestors, the further back you go, the less likely any individual ancestor contributed anything to his genome. Take these results with a grain of salt
Jamie isnt a chef, hes a celebrity that has been told to cook
My thoughts exactly, Jamie is just awful!
Celebrity nowadays is a STRETCH in my opinion for Him, lol
If you go back to Jamie Oliver's first tv appearance you will quickly find out that he was only a first year sous chef straight out of culinary school when he got picked up through a tv show. His manner and personality impressed producers and then he became a tv celebrity chef. He actually does not have the experience in the restaurant field of actual chefs.
I'm surprised that he even went to culinary school at all
He did own a bunch of restaurants though, He must've spent some time in those kitchens?
@@UnbeltedSundewwhy? He made a deal with a private equity firm, who runs and staffs the restaurants, while jamie gives his face and name and gets paid. He doesnt contribute.
@@UnbeltedSundew Think about what you just said, he OWNS bunch of restaurants, not RUNS bunch of restaurants, there is difference. Does Gordon shut his places down when he isnt in them? You think Bezos has spent single second working in his sweatshop factories/warehouses? Just because you own business doesnt mean you actually do work there
This is kind of why I will always stick to watching chefs like Anthony Bourdain or Gordon Ramsay who actually had/have demonstrable kitchen experience.
There's a TV show from the 2000's called "Begin Japanology", which did an entire episode on ramen, and one segment featured a ramen shop in Japan that was operated by an American chef. As I recall, he made it stand out by incorporating French broth-making techniques, and it was a hit with the locals.
Can't get enough of Begin Japanology with the iconic host, the experienced broadcaster ✨Peter Barakan✨
Ivan Ramen! He’s got a ramen shop in New York now.
Wow. That's great to hear. So he innovated the dish without completely butchering it unlike Jamie Chilli Jam Oliver.
THAT is how you innovate a culturally respected dish, by respecting its basic components
When Frenchie looked distraught hearing Nigel got attacked, and was so concerned, it immediately got my heart strings. He laughed it off, but you could tell he cared.
It's interesting because he says nephew Nigel, but Uncle Roger is also called Nigel. It feels like a glitch in the matrix but they literally just have the same name.
I love the "falling off the bone " when he is using pork belly😂😂
I didn't even think of that
He probably meant to say “fork tender”
The cruel, unusual and hilarious punishment of Frenchy continues 😂
Also have you thought about showing frenchie uncle Roger’s reaction to alex of Frenchguycooking fried rice video? I would kinda like to see one french man’s reaction to another French man’s Asian dish with his Asian friend. Like a weird food inception.
Yep!
@@ChefBrianTsaoyes I second this!!
He also made a French-inspired ramen in his latest ramen series.
I thirds this
Well, I'm French, born and raised, from French parents, born and raised, and my DNA test gave me the same kind of result, so I think that proved the point: Frenchie is indeed French.
Ramen is named after the noodles, and he added Soba. He could have called this soup soba. It's an actual thing.
there is Ramen and then there is Okinawan Soba.
The problem with Him is he's SO CONVINCED he's doing something "revolutionary" reinventing the wheel that's not in his wheelhouse in the most disrespectful way, thinking in his mind like he's "doing everybody a service to the world" they never asked for in the first place. Like yeah he has SOME good ideas, but he does the executions so horribly and sometimes irredeemable.
If you want to make lasagna, you can't use spaghetti, just like if you want to make ramen, you can't use soba noodles.
But you can use the lasagna ingredients to make a very nice pasta bake. As long as it is tasty and you don't claim it is authentic and try to teach people how to do it, you'd be fine. In other words, had he made that just for his family, he would have been golden, but the moment he put it on TV, internet or a menu, he was open to criticism.
At least spaghetti and lasagna noodles is made from the same ingredients...
I think it would be more like trying to make lasagna using... I don't know tortilla bread.
Yeah. All he had to do was use ramen noodles, marinate the chashu, and remove the spinach ball, and he would have had something approaching ramen.
Lol you should see what Jamie Oliver did to his one pan vegetable lasagne!
Nah, this is worse. At least spaghetti and lasagna plates are similar or the same dough. This is like making lasagna with freakin... Gnocchi or something
Jamie specifically said "Mirin Condiment" AKA Aji-mirin which is basically a cheap tastes-like-mirin product that isn't fermented
funny part is that if Jaime used his egg marinate on his pork belly instead of just a teaspoon of miso, that pork will taste like bomb after 4-6 hrs (probably just increase the amount since he put 3 liter of water). and he can use that broth for ramen broth, and add in the miso when he assemble as the tare. So he already have the recipe for the pork marinate. He can also save the sesame oil for aroma oil when he assemble. So technically with the same ingredient he had, he could've made proper ramen.
Only thing missing would be the ramen noodles, can't make ramen with soba.
As far as I'm concerned BBC still stands for Bad British Chefs when it comes to making authentic Asian food lol...... Chef Frenchie gets so triggered I love it! Great reaction as usual guys!! (edited for spelling errors lol)
I had dubbed it Bland British Cooking.
BBC?
@ British Broadcasting Corporation….. the company that releases all the bad cooking shows in Britain lol 😝
You two have amazing chemistry. You guys need a channel on its own with the two of you. Doing stuff like you did with Guga.
We have the Podcast channel! youtube.com/@SYWGFpodcast?si=DG05FZY9aOQKpVst
@@ChefBrianTsao Thanks, Brian. Will check that out.
4:51 "The mighty ramen. It's one of Japan's most treasured dishes." He says this just before he 💩s all over it.
If there's a video of Rachael Ray making something French, we NEED that reaction complete with full French disgust😂
Frenchie's temperament has made me think he was Italian on a few occasions lol. Good to know there was a reason. lmao. 🤣
I love how Frenchie looks enraged in every thumbnail 😂
Okay it's safe to say that Frenchie is my favorite British chef. 🤣
Now you’re talking
Regarding what was talked about before the ad break - there are 3 basic components of a ramen stock. Those three components are dashi, tare and aromatic oil. Dashi is your basic stock and its the thing that takes the most time, its what you're going to put your bones and aromatic veggies into to extract those flavors. The goal is a clear unseasoned stock. The reason its unseasoned is the second component is Tare, which is pretty much the seasoning component - if made right this stuff is like a salt bomb - and its what ramen is typically classified by (shio ramen uses a salty secondary broth, shoyu uses soy sauce, miso uses a salty miso secondary broth). You usually use way less tare than dashi in a bowl of ramen, like a shot's worth for a big bowl of soup. The third component is an aromatic oil that floats on top of the broth. These things are prepared separately until the bowl is being assembled.
A good resource if you're interested in making your own ramen is Way of Ramen here on youtube. Some good recipes and insights to get you started.
I recommend not skipping the sponspor message, this is the first time I'm hitting 👍 at the Ad Spot... the whole "How French is Frenchy saga" was amazing, extraction B roll had me rolling! Awesome chefs!
🙏
Man, I love chef Pauls reactions. When he saw the wrong kind of noodle going in... priceless.
Frenchie and yourself make even greater reaction videos- the way you feed off each other is hilarious! 😂
Things no Asians want to hear...Jamie Oliver is going to make Asian food from your culture.
That's a thing no one wanna hear, please Jamie, stay in England and continue to make mushy peas for peoples without a palate
I moved to Japan 8 months ago. The ramen here is next level and its simply because of a solid stock / broth. It's clean, full of flavor and if you try to take a bite of ramen when its immediately served and you don't cool the noodles or broth off, you should scald your mouth.
Everything else is up for grabs. Basics.
😂😂😂😂😂the new intro killed me right off the bat. Man, you guys are great together
😁
The "hon-hon" sound every time Frenchie curses is iterally so fuckin hilarious 🤣
I just realized that what he actually made was "saimin", not ramen! There are less limitations to making saimin and the ingredients are more locally sourced. My epiphany for today!
Yay! Another collab. Love ALL THREE of you, but Frenchie is the cutest one.
Just finished watching Uncle Roger's video where he eats rocky mountain oysters and then I see the thumbnail for this video. I sense a theme for today 😂
Me too😂😂😂😂😂
Frenchie's shock at DNA results the reason I've not yet done MyHeritage😂. Also J.O.'s ramen bowl srsly traumatizing, thanks for the vid so we could all watch together❤️🩹❤️❤️🔥
not brian casually advertising myheritage with footage of frenchie refusing to let him have a dna sample
8:20 Grandmother used to make spinach sauce that i vividly remember from childhood. It's recipe was lost when grandma died. In very fine dining restaurants i have tasted something similar but grandmas had a special something in it and it was the best. It would be a happy day indeed if i could ever taste that again in some restaurant.
You're French to me Frenchie
major reason I love the frenchie vidoes is, you're both having fun happy and enjoying yourselves. makes it very fun to watch yall having a great time reacting to videos together :)
If you do make a French inspired Ramen, perhaps the broth from a French onion soup could be a good starting point? Or do a riff of some Ramen beef bourguignon?
That's an amazing idea!!!
Just Cook a good Broth. Stop calling random stuff you See on tiktok.
Love the vids, also love the fact you make the links to the original vids easy to see and find. Thank You for that!
You 2 might want to check out Roger and Guga review Jamie's Steak. That video explains why when Jamie cooks things it comes out good or perfect but when someone recreates the same it turns into disaster.
Regarding low sodium soy: Aloha Shoyu makes a phenomenal low sodium Hawaiian style soy sauce. It's not vinegary and great for seasoning and adding umami to so many different recipes.
At 25:15, the phrase "it's all flash and no content" was mentioned, which ironically reminds me of a past relationship. My ex-girlfriend's was all flash and no content.
Hey, I actually do have a fave British chef! Heston isn't known for following rules, but he does a lot of research and understands why the rules exist and why people do/did the things before challenging the methods. And whatever foodTV he did, taught people food science and some history (not spread misinformation like Gordo) and inspired people to get creative and adventurous with food (not dump random shit where they don't belong like Jammy Oliveoil).
That truck is a mobile pub complete with wood-burning oven. He built it for a series called Jamie's Great Britain a number of years ago. It is IMO his very best show. He is great when he stays in his lane. He traveled around Britain, met the locals, and cooked traditional foods from the area with of course a chefy twist. I have the cookbook for the series and it has some great recipes. That pub is da bomb but I would hate to keep petrol in it!
Would love to hear Frenchie's thoughts on the movie ratatouille 😂
Tune in this Friday hehe
I dont know what I love more; Frenchie's reactions or Brian reacting to Frenchie's reactions! The grin on his face looking at Frenchie @ 21:30 is amazing lmao
Chef Brian grew up Asian went to an American culinary school and master tacos he's an enigma
My man Brian is a genius. Legit gets to re upload reactions. Get the same or more views. Cause frenchie is a fan favorite 😂😂. I could watch you rewatch stuff 16 times over. Keep goin my metal brotha
Paul's DNA results makes sense. A lot of the areas on the map were once part of Gaul, which were the areas of France, Belgium, Luxembourg, and parts of Switzerland, the Netherlands, Germany, and Northern Italy.
What part of France does Frenchie come from?
When you're talking about linguistics, Iberian can also mean Basque, and if he comes from anywhere along the west coast of France, there have been connections since ancient times between Ireland and Wales and Bretagne, the Gironde, Galicia in Spain, etc.
There are a few good British chefs, Sorted Food for example. But Jamie should have called this "Asian Themed noodles"
I think Jamie saw tenkasu (tempura coating bits) and thought it was pork crackling lol, same as he thought sambal was chilli jam.
Frenchie clapping at that Ariana grande joke reminded me of my grandfather laughing, so cute 😂❤
Ok, first off Frenchie is that dude I need to get hammered with and fall down some stairs. Second, Chef Bri, I will eventually make it to Mission Social one day, but you gotta promise to let me jam with you and your band one time AND make you some bomb ass chili.
trust a brit to look at unseasoned pork belly and say "that's got too much flavor, let's boil it for a few hours in water to get rid of some of that"
4:15 French chef lives in a bublé.
Maybe just call the house "Le Feast" so you can be "Le Feastie Boys" lol
Was having a bad day today, but I got to come home to this. Thanks Brian and Frenchie for the picke-me-up.
I was like what the hell, when you said Dhare dhare when it's tare LMAO and Frenchie's a Frenchie man. Fun and hilarious. Good episode
Just watched Uncle Roger and Cowboy Ken collab. You two NEED to react to this. I LOVED IT!
Wait until chef Frenchie sees Jamie Oliver's butter chicken with no butter, its amazing how he can overlook the ingredient that is half the name of the dish.
Everytime I watch one of you guys videos it makes me look up the menus for your restaurants and drool over them. Im too far away and don't think ill be making it back to NY for a while.
I love how Frenchie wore the same shirt from the gold leaf steak video, so it looked like you played the same video twice!
Maybe we tapped both the same day…🙄🤫
Frenchie and Brian and Uncle Roger and Guga should all do many episodes together again.
I want to see ramen made with Jamie's weird cuts of lasagna.
Another hilarious video. The DnA test had me cracking up.😂
The meddle of a good reaction channel is enjoying a video you have seen before and still enjoy it
I love Frenchy. His eyes sparkle.
Brian and Frenchie are like peanut butter and chocolate; good individually but great together
Id like to know where he got that spinach ball idea from. I've never seen that anywhere . Seems like some weird weird vegan alternative to meatballs
Its the premise of mother sauces and the derivatives of mother sauce in regards to broth then other preperations made with said broth
Considering he spent 4 hours making the broth, why couldn't he just slow roast the pork in the oven too. Itd be a lot nicer than the nasty boiled pork
I love the stereotypical "French" noise when Frenchie cusses, lol
25:25 "All fur coat and no knickers" Jamie will understand that phrase.
soba is used in ramen that has thin broth like shoyu or shio the noodle varies some forms of ramen uses udon noodles in this case if his broth is thin soba is accurate
I think I see a sailboat in Frenchie's shirt.😂
Frenchie drinking Delirium out of the bottle? A beer that fine needs a proper glass. 😅
Had a blast watching you and Frenchie....you guys are HILARIOUS. Cheers! 🍻
8:14-8:26 reminds me of my great grandmother (called her grandma) she would cook Mexican food... She could make the best Picadillo, I remember the main ingredients she'd use but no way I could make it juuust like hers 😢😢
Same with my grandma's pot roast. I can never get it just like she made it 😓 It's probably lost to time
The face of betrayal for a moment when Frenchie said Brian ordered his spinach sent me HARD
20:39 grill it at the very least!! That’s anemic as hell
the soba mistake is the equivilent of going to a car dealership and somehow end up with a fishing boat
Best ad read ever 😂
That "calling people by the house they live in" used to be a thing in Finland also. And to some extenct still is in rural areas. Eg. in the village I come from there was this old lady who was called by the house and not her actual surname and I learned her actual name at the funeral.
Ah, I remember my HUGE 50 liter kettles going overnight with all kinds of scrap to make broth. Thank F*CK I'm retired. :D
There are actually different kinds of sesame oil.
There are the lighter ones that you can actually cook with, and then there's the dark ones you only use for flavoring.
I got into the same argument with someone using sesame oil to cook and then I spent a little time researching it.
I do think it's pointless to use the lighter ones, though, because they're not very flavorful but needlessly expensive.
I always walk away from these videos laughing and learning, good stuff!
Chef Brian and Chef Frenchie are THE superhero duo I've needed my entire life...
I just realised that these two were competitors who now chuckle at other chefs' work. To be friends with someone who was your competitor in a TV show, and to work with them is remarkable.
About the French ramen thing, I think you should watch Alex the French guy. He LOVES ramen
I'm glad Frenchie will be here more. So much fun. Is there a fan mailing address?
Yep!
Brian & Paul
340 W 46th st
New York NY 10036
@@ChefBrianTsao Perfect! Thank you!
C/O Le Rivage restaurant
Someone tell Frenchie that Alex had already done a French Ramen. 😄
We all love frenchie here he's just brilliant and Brian is just amazing
I could watch this as many times as possible, but I'll still crack up over
"Yeah, sautéed spinach in a ******* plate, not a *ball* ! -and I ate half of it :)"
18:51 just to answer that question, he did a series called Jamie’s Great Britain travelling and exploring different cultures and cuisines that are in the UK . The van got turned into a portable pub called "the Cock in Cider"
Wtf😂
omg it really is called the cock in cider....
That's a hilarious name. But a cool concept, honestly.
I usually skip past the sponsor segments (just being honest!) but that was hilarious.
Brian should name his place Tsao Town. Sounds like chow town