I contacted Jack about his sauce. Apparently his manufacturer fell through during COVID. He says he's looking for a new one. ...Not really sure why he couldn't just do it himself.
Fun facts about Jack: 1. he's had 3 strokes 2. salmonella 4 times 3. admitted casually on a podcast that he choked his son and didn't stop even when his nose started bleeding. jack would have killed his son if someone else hadn't stopped him.
Jesus fucking christ, what a piece of shit. I kinda felt bad laughing at the guy at first but now I say more power to Brian for illuminating how big of an idiot the guy is
For all of the mistreatment of flavors, all the absence of hygiene... It was watching that meat lumped into a dry pan, only to be given time to go gray...
My dad used to make adulterated hamburgers when I was little! We called them Daddyburgers and they'd have beef, breadcrumbs, barbeque sauce, and ketchup all mixed in before cooking. It was one hundred percent done to spread out the meat for economic reasons, lol, but we liked them... mostly because my mom, bless her heart, is still the worst cook I've ever known, and at least an adulterated hamburger was SEASONED.
That's the only problem with my dad's grilling technique. Buys the patties pre-made. Nothing wrong with that at all. But he sorta expects them to be seasoned lol he's great at grilling chicken breasts, though, tbf.
I always add my sauce to the mince before cooking but I mostly just use Worchestershire. Sans the breadcrumbs and with the right fat to protein quantities, that's a pretty great way to make a burger.
@@simonaaronson1968Do we have the same dad? My dad is excellent at cooking anything chicken whether it'd be deep fried chicken or grilled chicken. Then he turns around and argues with me that the premade burgers he buys is pre-seasoned. Even if it was pre-seasoned, which it most absolutely was not, it would lose most of it anyway when cooking.
@@relaxingred2090 Exactly lmao and on a grill, you're losing that flavor every time you open the grill, which dries out the burger, killing most of the flavor.
Jack has a unique "cooking" style. It's like he read the first five pages of a story, skipped to the last five pages, and then wrote a book report. With a side of salmonella.
I've made this comment on many Jack react videos. He only has a surface-level understanding of cooking technique but doesn't understand the why behind it. Like pressing down on a patty. He thinks pressing a patty AT ALL is always bad and in that vein absolutely hates smash burgers. He doesn't understand the concept of a smash burger, just that he should hate pressed patties. He doesn't even know why he hates them; just that he should. He's a bandwagoning boomer.
Jack's actually had a lot of sponsors and was on tv a bunch of times. He was on the montel williams show, the news, he was on a show called the investors club for his sauce and was rejected, and he was also in a few cooking competitions even a Macy's one. Of course he failed at them because he never learned from his mistakes
Jack is that special kind of loser who can't be anything other than a loser. He doesn't learn, he doesn't change, he doesn't adapt. He's the guy that plays Final Fantasy and always uses for magic all the time, even against monsters that resist fire, because "fire is the best." He attitude is "This time for sure!" no matter how often it doesn't work out. Loser.
If you ever want undeniable proof that life is unfair, just look at Jack. He is the human personification of failing upward. It’s absolutely mind blowing and infuriating that he’s been able to get tons of sponsors,opportunities, and money for YEARS while making nightmare fuel out of everything he touches. I can’t even imagine a company looking at his content and thinking “yep this is the perfect guy to associate our food product with!” I wouldn’t trust any product that sold willingly associate with him tbh.
12:00 Adding to your "unless smashburgers," I do see people smash their smashburgers and THEN press down even more REPEATEDLY, and that IS something you should never do! "Hey, you want a smashburger? I made it dryer than my grandma's ashes!"
Well, Jack himself is still completely misinformed about smashburgers, there's another video of him talking them down (behind bad reasoning) before he even starts making the patties.
Years ago I ran into a Cooking with Jack video unironically while on a UA-cam cooking binge. I didn't know his reputation so I took him seriously for half the way through until I was visibly disgusted and wasn't interested in the recipe anymore. This video unlocked that buried memory for better or worse.
I think really early on Jack was actually respected as a UA-cam chef, at least enough to have his seasoning in Wal-Mart for a while. People didn't really 'hate' him until he revealed that he choked and almost killed his son. It's kind of odd to see him make a resurgence as commentary UA-camrs discover him and make videos about him. To me, he's an old lolcow that various communities moved on from a long time ago, while to others he's this magnificent weirdo that they'd never heard of before and are curious to know more about him, but don't want to descend down the rabbit hole of controversies he's been involved with.
@@qty1315 Funny! It seems like every year a new community discovers Jack and he resurfaces... Oddly enough it's weird how long it took the youtube cooking crowd to take make content out of him.
I actually don't think that applies to Jack. He knows his cooking is bad, he says that he knows his cooking is bad, but it's his job now and he gets a lot of attention doing it. The issue with Jack's cooking is that he took the "Meat is better raw," thing that chefs say all the time to ridiculous extremes. He undercooks pretty much every meat dish he makes because he thinks that seeing red is always a good thing. The issue is that what they mean is that when you cook red meat you want as much of the liquid as possible to be retained in the meat, which is why salting as you cook a burger is done because it absorbs the juice as you cook. The less time you cook, the more juice stays in the meat. If you could cook a burger well-done but retain those juices it would be amazing, which is why chefs try to cook steaks so that the outside is crunchy and well-done with the middle being pink, or red. Jack doesn't know any of that. He just thinks "More juices = good," but he's at least smart enough to microwave some of his overly raw meat dishes before he actually eats it (you can see in the infamous raw chicken video that he microwaved the chicken afterwards to cook it a bit more before he ate it).
@@qty1315 That is wrong because if he did, he wouldnt have entered a competition where he fed people rotten chilli. He fundamentally lacks self-awareness seeing that he brags about beating his kid. He has deluded himself into thinking he is good enough to teach other people what to do when cooking, what to look out for; he is good enough to upload videos as if he is experienced and he should share this "experience" either through feeding other people his food or through his videos. More self-aware people would experience imposter syndrome. Not him. So he has the inverse.
Jack is the new Messiah. Whatever meat he cooks, it ends up so raw it’s ready to walk away. Except for that brisket that was so old, he probably got it off a hunter somewhere in Siberia who stumbled over a half-unfrozen mammoth.
Bison is not the name of the buffalo meat. Bison is a bovine species (Bison Bison, subtribe Bovina), often wrongly named Buffalo (Bubalus Bubalis, subtribe Bubalina). American buffalo is actually a bison, buffalos are native to Asia and Africa and look more like bulls.
True, bison is super good too. Usually farmed in Wyoming or the Dakotas here in the USA. Bison production for foods is actually a huge reason the population of bison saw a massive resurgence since almost going extinct only about a hundred years ago. So the bison industry has been great for the bison as a species.
@@rufusjustrufus8213the water buffalos we have here in the Philippines aren't exactly protected species and you can find some still working in farms and being served as food, just a fun fact
The shift in Frenchy's face when he asked if Jack was gonna put the burger in his mouth was golden. I love how he manages to do EVERYTHING wrong with this "burger". He adds eggs and breadcrumbs to the ground meat which you already don't want to do when cooking bison that you're basically buying for the unique flavor compared to beef. He makes the patties about 2x the size I would personally make a burger patty THEN he adds teriyaki sauce which would pretty quickly start burning and go bitter IF he had actually cooked it at-temp. Then we get the slice of refrigerator-cold provolone, the Italian peppers, the hacked up tomato, and the completely untouched King's Hawaiian buns (which actually are incredibly good for a home-cooked burger). A couple more splorts of teri-yucky and Jack has successfully taught Blue Bison that not all publicity is good publicity.
Jack has had more food poison then Steve1989 and Steve has eaten 100+ year old army rations. Jack has had sponsors from time to time and he did make a sauce and a apron at one time.
Lol. Steve is a rad dude. At least he's risking it out of genuine curiosity and not sheer ignorance. Although there has been some powdered meat where I'm like "dust, man. It tastes like dust... the thing was manufactured in 1912...
@@handsomezackhe got food poisoning once, and surprisingly it was from the 2014 Ukrainian ration, which he ate in 2015 iirc, but as far as i can tell it wasnt uploaded to his youtube channel, and the only mention of it is by steve himself on an old forum post
We are so gratified that someone else takes the time, care and attention to dive into the open-air septic tank that is the Jack Scalfaniverse. You do the Lord's work. Also, Frenchie is hilarious.
btw if you hate Jack and love club music, we made an AI-assisted music video around Jack's need to eat burgers like tacos - ua-cam.com/video/AEhZb8ARSrY/v-deo.html
I love how Frenchie lights up when Brian mentions Guga and looks so depressed when he mentions Jack. It didn't take Brian long to find Paul a professional crush and nemesis 😂
Thanks for the French Onion burger, Chef Paul. Made it with grass-fed 70-30 and used two slices of gruyere. I threw a bit of dijon mustard (to balance the richness and sweetness of the beef and onion, respectively) on it and topped with caramelized onions, as you intended.
I don’t know what upsets me more, the fact that he got sent free bison, or the fact that he did this so incredibly wrong while acting as though his viewers should try this at home. I mean… at least when I mess up, I let my viewers know!
He's consistent, I'll give him that. He never cooks things long enough, never puts oil in the pan and never heats the pan enough before putting in the food. You can tell that just from looking at the burger even though we didn't actually see him cook it. There's little or none of the caramelisation you'd expect to see if he had dropped the burger into a searing hot pan. Mind you, if he had done that without using oil the burger would have stuck to the pan.
Arguably, it's safe to eat for a person with a good immune system. For someone prone to disease...wait, no - let's just ALL stay away from Jack's kitchen. Just for good measure.
I mean, this is pretty true. Humans are pretty sturdy with regards to food and you would have to do a lot to actually even get standard food poisoning. At least for home cooks. You shouldn't be unhygienic by any means, but you don't need to be extremely cautious. It's different if you make food in restaurants or videos like this. If you make an instructional video and people follow your instructions, you have to be perfect. People will fuck it up anyway, at least have a good example to follow.
After Jack's last stroke, he can't really use one of his hands all that well, so most cooking schools won't take him now. I say last stroke because from what I understand he's had 4 so far.
Where's the fun in that? I've been working kitchens professionally for nearly two decades, and we've trolled each other with horrendous creations whenever time permits. We wouldn't make the crap Jack makes though. Unspoken rule is that everything we make has to be safe to eat.
@@alcor4670 don´t know if you watch any anime, but what you describe sounds like something yukihira souma would do. usually he knows how to cook good food and in competitions he does, but afterwards he sometimes serves his friends some weird creations that either taste awful or smell awful and sound awful either to test new creations or just for sh*ts and giggles
@@alexanderzack3720yea, i drew parallels when i worked in kitchens lol. Once got some overcooked fries soaked in ALL the sauces. They chucked in some birds eye chilly for some extra lol.
Asmongold doesn't eat well, but at least his infamous steak and potatoes are fully cooked. And potatoes are much more nutritious than most people realize (at least when they're not fried), which is why so many 18th-century Irish peasants were able to live on a diet of mostly potatoes.
Your chemisty is amazing, and you can tell both of your are riffing so well off each other in both the joy, laughs and horror that you experience. LOVE THIS!
4:51 Bison and buffalo are actually different animals FYI, not just the food name for the animal like beef is to cow. That was a result of the Normans changing up the English language when they conquered England (‘beef’ being of Norman origin, and ‘cow’ being of Anglo-Saxon origin). Neither buffalo, nor bison were in England and that would not have been a thing. Buffalo are found in Africa and South Asia, while bison are found in North and South America. (It’s not just location either, they are different species with different features, albeit similar).
There is a European bison species so Normans were aware of them, though yeah, not in the British Isles(except maybe in prehistoric times but that’s debatable)
I find it hilarious that everyone has the same reaction to Jack's cooking. I'm just like, nope that's not the worst thing I've seen. I knew a woman that would eat ground beef raw, straight out of the package.
I had the displeasure of witnessing such a feat once. I was at the store to get my groceries when I saw a woman who looked VERY out of place for the neighborhood, like she had just walked out of an asylum kinda but at least she was wearing normal clothes on top of her grippy socks (yes she was literally just walking around in grippy socks, no shoes). Saw her walk to the meat section ahead of me, pick out a 2lb pack of hamburger meat, go through self-checkout with her EBT card, and then saw her again a few minutes later, sitting at the bus stop as I was driving out of the parking lot. I stopped for the light and witnessed again as she was eating, raw, with her bare hands, out of the plastic packing tray the meat had come in, and she was already more than halfway through that 32oz portion just in the time it took me to get checked out and catch up with her. She probably DID have some actual mental health issues going on, so I will not disparage her for her actions, but goddamn that shit was hard to watch tbh. Steak Tartare is one thing, this was definitely NOT that.
"Let its own body weight create magic." I agree I haven't heard that in cooking. Cooking burgers won't feel the same for me moving forward, and I'll like it.
I've only discovered you and Chef Frenchie a few days ago. By far one of my favorite channels now for how honest, informed and harsh, and good natured both of you are. Thank you, Chef Brian. The realest!
I have to say, watching your channel, Guga's channel and even UNCLE ROGERS Channel ive actually been making burgers and steaks (and rice thx to a rice cooker lol) MUCH better than i used to. Such a Huge difference Butter, Seasoning and proper cooking can make. Thanks Guys
Someone tell Frenchie that Bison is the word for North American buffalo. North American buffalo aren't really buffalo. EDIT: also, love the video, love the dynamic you guys have.
I would love to see both of you do justice to some bison meat, either ground or steaks or both. It would be great to see something amazing with the meat after that disaster. Another fun video for you both to react to might be the Joshua Weissman video ranking foods from all 50 states. There are all kinds of riffs that can be done on this theme.
Some factchecking here on eggs and salmonella, Mark Neelan's episode was informative and it made me look this stuff up because it was new to me and on average he is correct that most deposits of salmonella bacteria in the hens process of laying the egg will end up on the shell, but not all of it, there are deposits in the ovaries of the hen that can carry salmonella over to the egg yolk too. This is quite uncommon by comparison, but it is not true to say that all salmonella bacteria is on the outside of the egg. However it is also true that not all strands of salmonella can occur on the inside of an egg and I don't know if there's a difference in severity between the different strands which may make the salmonella that you can have in the egg less of a problem.
im so picky eater that when i yesterday dropped piece of of chiken on floor yesterday i didnt care about 3 second rule it went to biowaste.... rip chiken..... i dont care tho
Hey man I just want to say the production of these videos for a smaller channel is great it makes the videos even more enjoyable the channel is awesome. I always love watching you react to jack make meals that will hit you harder then an ak-47 and put you further underground than a nuclear bomb.
There is no fatigue like that of a parent of a newborn. But as the mom of 3 I can say that it also goes way too fast and is a magical time. Get some naps in but really enjoy this time as it goes so fast and you will look back and wish for it back :)
OMG, icant get enough of you guys. I remember the first reaction but watching Frenchie react to this is hilarious. Congratulations again Brian on a beautiful and healthy baby.😊
I really appreciate the little food science tidbits you drop in these videos. Always thought the pre-made burger patties came out better than me doing it myself. Now I know why
as someone who hasn't gone to school for cooking but cooks every day for my family, I feel better knowing I'm not as bad as I thought. We also thank jack for showing us what not to do in most cases, someone's got to do it. been watching your vids with a while and its always a treat, so I thought I would comment for once. hope you see this and hope both of ur days get better :D ps, I also excel in sandwich making, would love to talk more if you would be willing to listen
Like any skill, the best thing to keep in mind is that there is always much to learn, rules are best broken when compared to knowledge of the fundamentals and "homecooking" is a relative term. Great thing about Jack is he is a crash course in what not to do.
I’m so sorry to hear about your puppy dog, Frenchie. If ever looking for a quality kibble (I understand reservations, given your loss), I’ve been using Nature’s Logic for over a decade. I hope you, and honestly no one else, ever have to deal with that happening to your furball in the future. It’s just heartbreaking :(
Awesome video. Everytime I see Jack working food while wearing a ring, I die a little more on the inside, but you and Frenchie recessitate me with your energetic commentary.
Yo, I grew up watching Food Network and as a new sub to this channel, I gotta say, Frenchie is MAD hilarious! Yooooo! And he right, I’ve never heard someone say that in the history of me watching cooking shows. GG Frenchie! That was the joke of the year 😂😂
I dont know if this poor man has seen Jack's Wet Brine or McCormick baking bag videos yet... but if you really want to enrage him show him jack's chicken and pork
I've never tried bison but it is famously lean. Jack's antics aside, it must be tough to make a decent burger from it. Maybe you need to mix in some lard or goose fat.
Funnily enough, what Jack 'said' is technically correct. If you cook ground bison past medium rare it'll typically dry out, but if you cook it hot and fast and leave it pink in the middle you'll actually have a nice juicy burger.
When Jack says "never press down your patties," he's unfortunately also talking about smash burgers. I've heard his arguments, and they make me think he's never had a smash burger. Reminds me of his arguments against air fryers without ever using one.
4:40 Actually bison is not just the food terminology for buffalo, in fact bison and buffalo aren't even the same animal. Bison refers to North American or European bison, while buffalo refers to African and Asian buffalo. They are different animals with different meat. Tho it's cool if you guys didn't know, it's a super common mistake
I love the "go through my cabinet" day. Just checking all the stuff is a fun hour and the cabinet is always cleaned and organized. Because it gets screwed up in three months fast. It never stays organized. With four people who can cook in the house, one southern, one from south America, my wife the UA-cam cook, and me a breakfast cook. That cabinet gets shifted daily.
16:20 - "I don't think it's ever been done: cold burgers." The closest I can think of is Mettbrötchen, a classic in Germany, where minced pork with salt and pepper is put on half a bun and raw onions are put on top. I think there's a video about eating it from most US UA-camrs visiting Germany. If you want to go for the wildest variation of this, there is the Mettigel, which is where the Mettbrötchen was reimagined as a party food in the 1950s.
I always appreciate how you show frenchy some really good cooking videos then slowly destroy his spirit with Jack or Kay. It’s amazing and so funny. Love both you guys 🤘
Super helpful info about the burger patty handling. I didn't know this and sometimes i do think my burgers taste like meatballs, even though i season them differently. This explains at least part of it.
4:23 aww poor puppy.. I refuse to feed blue buffalo to my cats because of all I’ve heard about it.. they get Purina one, for two 1/2 years and I highly recommend it..
Pausing this just in time to see Chef Tsao laughing his ass off and Chef Denamiel looking down, eyes closed like a dad who just wanted to be given a moment of peace and quiet just made me laugh way too hard!
Saw this on another channel before and had the exact same reaction immediately upon seeing the egg!!!! This guy wrecks every single thing he touches!!!
Thank you guys! I really like your videos, just seeing 2 friends watching recipes on youtube and reacting. I am french and Frenchy's french is perfect, with a little accent (better than the Canadian's that's the most important :))
Get some sexy Whang / Tsao merch
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I contacted Jack about his sauce. Apparently his manufacturer fell through during COVID. He says he's looking for a new one. ...Not really sure why he couldn't just do it himself.
@@grabble7605 jack is already raw chicken man he doesn't need to be pink sauce lady 2.0
Cold like that it's not a hamburger c'est un putain de sandwich!
This burger should be eaten in the parking lot of your favorite Medical Treatment center. Don't forget the bucket and bale of toilet paper !
At least add lettuce...😮💨
The way Frenchy's face just falls like it went off a cliff at 100 mph as soon as he hears 'Jack'. It gives me a joy that I never knew was possible.
😂
Also him mentioning that Blue Buffalo meat caused his dog to develop a cancer in 7 months completely serious caught me offguard
That and the teriyaki sauce reaction.
He even stopped his never ending swaying. 😂
Frenchy is a national treasure. His reactions are beautiful.
Fun facts about Jack:
1. he's had 3 strokes
2. salmonella 4 times
3. admitted casually on a podcast that he choked his son and didn't stop even when his nose started bleeding. jack would have killed his son if someone else hadn't stopped him.
Basically Homer Simpson
At least now he isn't physically able to strangle his son
Jesus fucking christ, what a piece of shit. I kinda felt bad laughing at the guy at first but now I say more power to Brian for illuminating how big of an idiot the guy is
Then there's like at least one heart attack
He's had 4 or 5 strokes actually and is somehow still alive
Let’s have a moment of silence for that poor bison who sacrificed itself only for Jack to make this atrocity 😢
that burger is a war crime
For all of the mistreatment of flavors, all the absence of hygiene... It was watching that meat lumped into a dry pan, only to be given time to go gray...
Look at how raw it is, what's left of it can still walk away to pasture
o7
I didn’t even think of the poor animals Jack has done this too. Damn sad
My dad used to make adulterated hamburgers when I was little! We called them Daddyburgers and they'd have beef, breadcrumbs, barbeque sauce, and ketchup all mixed in before cooking. It was one hundred percent done to spread out the meat for economic reasons, lol, but we liked them... mostly because my mom, bless her heart, is still the worst cook I've ever known, and at least an adulterated hamburger was SEASONED.
That's the only problem with my dad's grilling technique. Buys the patties pre-made. Nothing wrong with that at all. But he sorta expects them to be seasoned lol he's great at grilling chicken breasts, though, tbf.
I always add my sauce to the mince before cooking but I mostly just use Worchestershire. Sans the breadcrumbs and with the right fat to protein quantities, that's a pretty great way to make a burger.
@@simonaaronson1968Do we have the same dad? My dad is excellent at cooking anything chicken whether it'd be deep fried chicken or grilled chicken. Then he turns around and argues with me that the premade burgers he buys is pre-seasoned. Even if it was pre-seasoned, which it most absolutely was not, it would lose most of it anyway when cooking.
@@relaxingred2090 Exactly lmao and on a grill, you're losing that flavor every time you open the grill, which dries out the burger, killing most of the flavor.
We still do that. I don't really care if they're not true hamburgers, i like all the stuff in it and thats all that matters
Jack has a unique "cooking" style. It's like he read the first five pages of a story, skipped to the last five pages, and then wrote a book report. With a side of salmonella.
Jack would just plagiarize the book report just like he does recipes (when he bothers to use them).
I've made this comment on many Jack react videos. He only has a surface-level understanding of cooking technique but doesn't understand the why behind it. Like pressing down on a patty. He thinks pressing a patty AT ALL is always bad and in that vein absolutely hates smash burgers. He doesn't understand the concept of a smash burger, just that he should hate pressed patties. He doesn't even know why he hates them; just that he should. He's a bandwagoning boomer.
Is it cooking if it's still raw?
@@AlexJohns-kw2um Probably not
Jack's actually had a lot of sponsors and was on tv a bunch of times. He was on the montel williams show, the news, he was on a show called the investors club for his sauce and was rejected, and he was also in a few cooking competitions even a Macy's one. Of course he failed at them because he never learned from his mistakes
Jack is that special kind of loser who can't be anything other than a loser.
He doesn't learn, he doesn't change, he doesn't adapt. He's the guy that plays Final Fantasy and always uses for magic all the time, even against monsters that resist fire, because "fire is the best."
He attitude is "This time for sure!" no matter how often it doesn't work out.
Loser.
I don’t think he could play Final Fantasy with his mindset..he couldn’t play pong with those T-Rex arms..
I saw someone commented that Jack's best ever bbq sauces were on sale at Walmart.
If you ever want undeniable proof that life is unfair, just look at Jack. He is the human personification of failing upward.
It’s absolutely mind blowing and infuriating that he’s been able to get tons of sponsors,opportunities, and money for YEARS while making nightmare fuel out of everything he touches.
I can’t even imagine a company looking at his content and thinking “yep this is the perfect guy to associate our food product with!” I wouldn’t trust any product that sold willingly associate with him tbh.
@@PhycoKruskBuddy that's awfully specific for final fantasy, ok. Maybe I used all mage. But don't judge me .
You know it's serious when Frenchie busts out the French.
wee le cray sant
It's his version of Uncle Roger's putting his leg down from his chair.
His own version of "HAIYAAA!!"
12:00 Adding to your "unless smashburgers," I do see people smash their smashburgers and THEN press down even more REPEATEDLY, and that IS something you should never do!
"Hey, you want a smashburger? I made it dryer than my grandma's ashes!"
Well, Jack himself is still completely misinformed about smashburgers, there's another video of him talking them down (behind bad reasoning) before he even starts making the patties.
Years ago I ran into a Cooking with Jack video unironically while on a UA-cam cooking binge. I didn't know his reputation so I took him seriously for half the way through until I was visibly disgusted and wasn't interested in the recipe anymore. This video unlocked that buried memory for better or worse.
I think really early on Jack was actually respected as a UA-cam chef, at least enough to have his seasoning in Wal-Mart for a while. People didn't really 'hate' him until he revealed that he choked and almost killed his son.
It's kind of odd to see him make a resurgence as commentary UA-camrs discover him and make videos about him. To me, he's an old lolcow that various communities moved on from a long time ago, while to others he's this magnificent weirdo that they'd never heard of before and are curious to know more about him, but don't want to descend down the rabbit hole of controversies he's been involved with.
@@qty1315 Funny! It seems like every year a new community discovers Jack and he resurfaces... Oddly enough it's weird how long it took the youtube cooking crowd to take make content out of him.
Do you remember what the first video of his you watched was about?
@@Zguy09 It was some sort of salad that had cheese, jello,, and diced peppers as some of its main ingredients. It was bizarre.
@@Riku-hg9keahh Aunt Mirnas (don’t know the spelling) party cheese salad. A classic episode
Jack is an easily observable example of the Dunning-Kruger effect.
Lol. Literally the guy who thinks he's a pro because his redneck buddies will choke down this trash and ask for more.
I actually don't think that applies to Jack. He knows his cooking is bad, he says that he knows his cooking is bad, but it's his job now and he gets a lot of attention doing it.
The issue with Jack's cooking is that he took the "Meat is better raw," thing that chefs say all the time to ridiculous extremes. He undercooks pretty much every meat dish he makes because he thinks that seeing red is always a good thing. The issue is that what they mean is that when you cook red meat you want as much of the liquid as possible to be retained in the meat, which is why salting as you cook a burger is done because it absorbs the juice as you cook. The less time you cook, the more juice stays in the meat. If you could cook a burger well-done but retain those juices it would be amazing, which is why chefs try to cook steaks so that the outside is crunchy and well-done with the middle being pink, or red.
Jack doesn't know any of that. He just thinks "More juices = good," but he's at least smart enough to microwave some of his overly raw meat dishes before he actually eats it (you can see in the infamous raw chicken video that he microwaved the chicken afterwards to cook it a bit more before he ate it).
@@qty1315 That is wrong because if he did, he wouldnt have entered a competition where he fed people rotten chilli. He fundamentally lacks self-awareness seeing that he brags about beating his kid. He has deluded himself into thinking he is good enough to teach other people what to do when cooking, what to look out for; he is good enough to upload videos as if he is experienced and he should share this "experience" either through feeding other people his food or through his videos. More self-aware people would experience imposter syndrome. Not him. So he has the inverse.
@@leeshang6419he's not lacking self awareness. He's just a narcissist (too much "self" ig lol)
Dunning-Krueger implies competence in one field, right? What in the hell field is Jack a savant with?
Jack is the new Messiah. Whatever meat he cooks, it ends up so raw it’s ready to walk away. Except for that brisket that was so old, he probably got it off a hunter somewhere in Siberia who stumbled over a half-unfrozen mammoth.
Frenchy's gallic "noooooo" is sheer bliss on it own, but Brian's evil cackle takes it to a whole new level!!!
I like Brian, but god damn he’s an evil SOB lol.
That nugget of raw ground bison after he cuts the burger always gets me! Amazing.
Yeah holy shit. When you think of a "raw" burger, you never expect out-of-the-package cold raw ground meat lmao
@pararanthecaveman I almost vomit when he bit into it
Bison is not the name of the buffalo meat. Bison is a bovine species (Bison Bison, subtribe Bovina), often wrongly named Buffalo (Bubalus Bubalis, subtribe Bubalina). American buffalo is actually a bison, buffalos are native to Asia and Africa and look more like bulls.
Beat me to it. I wish I could compare the two, but I think most buffalo species are protected.
There are several species of European Buffalo as well, most notably the Italian Mediterranean Buffalo of Buffalo mozzarella fame.
True, bison is super good too. Usually farmed in Wyoming or the Dakotas here in the USA. Bison production for foods is actually a huge reason the population of bison saw a massive resurgence since almost going extinct only about a hundred years ago. So the bison industry has been great for the bison as a species.
...and Jack would mess up cooking all of them.
@@rufusjustrufus8213the water buffalos we have here in the Philippines aren't exactly protected species and you can find some still working in farms and being served as food, just a fun fact
The shift in Frenchy's face when he asked if Jack was gonna put the burger in his mouth was golden. I love how he manages to do EVERYTHING wrong with this "burger". He adds eggs and breadcrumbs to the ground meat which you already don't want to do when cooking bison that you're basically buying for the unique flavor compared to beef. He makes the patties about 2x the size I would personally make a burger patty THEN he adds teriyaki sauce which would pretty quickly start burning and go bitter IF he had actually cooked it at-temp. Then we get the slice of refrigerator-cold provolone, the Italian peppers, the hacked up tomato, and the completely untouched King's Hawaiian buns (which actually are incredibly good for a home-cooked burger). A couple more splorts of teri-yucky and Jack has successfully taught Blue Bison that not all publicity is good publicity.
Jack has had more food poison then Steve1989 and Steve has eaten 100+ year old army rations. Jack has had sponsors from time to time and he did make a sauce and a apron at one time.
Lol. Steve is a rad dude. At least he's risking it out of genuine curiosity and not sheer ignorance. Although there has been some powdered meat where I'm like "dust, man. It tastes like dust... the thing was manufactured in 1912...
Alright, let's get this out onto a tray! Nice!
Has Steve actually ever had food poisoning from those mre's though?
He claims only once and it was from a in date Chinese MRE. He is pretty careful about that stuff. @@handsomezack
@@handsomezackhe got food poisoning once, and surprisingly it was from the 2014 Ukrainian ration, which he ate in 2015 iirc, but as far as i can tell it wasnt uploaded to his youtube channel, and the only mention of it is by steve himself on an old forum post
We are so gratified that someone else takes the time, care and attention to dive into the open-air septic tank that is the Jack Scalfaniverse. You do the Lord's work. Also, Frenchie is hilarious.
btw if you hate Jack and love club music, we made an AI-assisted music video around Jack's need to eat burgers like tacos - ua-cam.com/video/AEhZb8ARSrY/v-deo.html
Chef Frenchie the man
I love how Frenchie lights up when Brian mentions Guga and looks so depressed when he mentions Jack. It didn't take Brian long to find Paul a professional crush and nemesis 😂
Thanks for the French Onion burger, Chef Paul. Made it with grass-fed 70-30 and used two slices of gruyere. I threw a bit of dijon mustard (to balance the richness and sweetness of the beef and onion, respectively) on it and topped with caramelized onions, as you intended.
I don’t know what upsets me more, the fact that he got sent free bison, or the fact that he did this so incredibly wrong while acting as though his viewers should try this at home. I mean… at least when I mess up, I let my viewers know!
How has Jack been cooking for nearly 20 years??? Also, I love how Frenchie is clearly offended on behalf of the Bison lol.
It's amazing how Jack literally manages to get EVERYTHING wrong, every time!
And consistently for over a decade.
He's consistent, I'll give him that. He never cooks things long enough, never puts oil in the pan and never heats the pan enough before putting in the food. You can tell that just from looking at the burger even though we didn't actually see him cook it. There's little or none of the caramelisation you'd expect to see if he had dropped the burger into a searing hot pan. Mind you, if he had done that without using oil the burger would have stuck to the pan.
At least the Air Koryo burger was cooked...🤮
"Hope you enjoyed the video." Bro... This was a Rollercoaster of Emotion! I laughed, a gagged, I smiled, I yelled, I loved it. And I hate it. 🤣
Arguably, it's safe to eat for a person with a good immune system. For someone prone to disease...wait, no - let's just ALL stay away from Jack's kitchen. Just for good measure.
It's like his kitchen is an altar for worshipping Nurgle
come to chaos.@@crowdemon_archives
@@crowdemon_archives give game workshop this idea😂
@@crowdemon_archivesEven Nurgle wouldn’t touch his kitchen
I mean, this is pretty true. Humans are pretty sturdy with regards to food and you would have to do a lot to actually even get standard food poisoning. At least for home cooks. You shouldn't be unhygienic by any means, but you don't need to be extremely cautious.
It's different if you make food in restaurants or videos like this. If you make an instructional video and people follow your instructions, you have to be perfect. People will fuck it up anyway, at least have a good example to follow.
I would say jack needs to go to cooking school but he probably thinks he is too good for that. 😂.
After Jack's last stroke, he can't really use one of his hands all that well, so most cooking schools won't take him now. I say last stroke because from what I understand he's had 4 so far.
@@rpgaholic8202 According to a post I saw earlier, it was 3 ministrokes, which led to the fourth being a serious stroke.
@@rpgaholic8202 in one of vids he called network tv to pitch cooking show, and raged when they rejected him XD
Brian I love you, but please don't torture Frenchie.
Where's the fun in that?
I've been working kitchens professionally for nearly two decades, and we've trolled each other with horrendous creations whenever time permits.
We wouldn't make the crap Jack makes though. Unspoken rule is that everything we make has to be safe to eat.
@@alcor4670 don´t know if you watch any anime, but what you describe sounds like something yukihira souma would do. usually he knows how to cook good food and in competitions he does, but afterwards he sometimes serves his friends some weird creations that either taste awful or smell awful and sound awful either to test new creations or just for sh*ts and giggles
@@alexanderzack3720yea, i drew parallels when i worked in kitchens lol.
Once got some overcooked fries soaked in ALL the sauces. They chucked in some birds eye chilly for some extra lol.
Hard disagree.
Jack punches eggs the same way this burger will punch your small intestine.
Let go rock bottom with that...
Jack punches eggs like he did to his son.
"Hello darkness my old friend" is exactly what Frenchie's face embodied when you said Jack 😂
I queued up the "they ask you how you are, and you just have to say that you're fine, when you're not really fine" meme in my head. 🤣
I swear Jack has those Asmongold genes, where you just wonder how he's still alive.
Asmongold doesn't eat well, but at least his infamous steak and potatoes are fully cooked. And potatoes are much more nutritious than most people realize (at least when they're not fried), which is why so many 18th-century Irish peasants were able to live on a diet of mostly potatoes.
Jack makes Asmongold look like a culinary genius by comparison. Asmongold also does not weigh like a Buffalo.
Asmongold at least cooks his steaks all the way through. 90% of the shit this guy makes is raw, undercooked.
@@EdgeO419
And bad beer
@@EdgeO419you're not SUPPOSED to cook a steak all the way.
Your chemisty is amazing, and you can tell both of your are riffing so well off each other in both the joy, laughs and horror that you experience. LOVE THIS!
"What if you cook it rare?"
Poor Frenchy had no idea
And as I type "what if he adds bread crumbs?" 😂
4:51 Bison and buffalo are actually different animals FYI, not just the food name for the animal like beef is to cow. That was a result of the Normans changing up the English language when they conquered England (‘beef’ being of Norman origin, and ‘cow’ being of Anglo-Saxon origin). Neither buffalo, nor bison were in England and that would not have been a thing. Buffalo are found in Africa and South Asia, while bison are found in North and South America. (It’s not just location either, they are different species with different features, albeit similar).
Thanks for bringing this out, it was bothering me too 😊
There is a European bison species so Normans were aware of them, though yeah, not in the British Isles(except maybe in prehistoric times but that’s debatable)
Brian and Frenchie are just such an amazing combo. Just Frenchie's expression when Brian merely mentioned Jack's name was priceless :D
17:31 that meat could be brought back to life by a skilled necromancer
I find it hilarious that everyone has the same reaction to Jack's cooking. I'm just like, nope that's not the worst thing I've seen. I knew a woman that would eat ground beef raw, straight out of the package.
My mom used to eat raw ground beef as a kid, but it would only be a little pinch of it..... She never got sick, but.... 🤢🤢
A lot of Asians eat raw meat of whatever kind you can think of.
I had the displeasure of witnessing such a feat once. I was at the store to get my groceries when I saw a woman who looked VERY out of place for the neighborhood, like she had just walked out of an asylum kinda but at least she was wearing normal clothes on top of her grippy socks (yes she was literally just walking around in grippy socks, no shoes). Saw her walk to the meat section ahead of me, pick out a 2lb pack of hamburger meat, go through self-checkout with her EBT card, and then saw her again a few minutes later, sitting at the bus stop as I was driving out of the parking lot. I stopped for the light and witnessed again as she was eating, raw, with her bare hands, out of the plastic packing tray the meat had come in, and she was already more than halfway through that 32oz portion just in the time it took me to get checked out and catch up with her. She probably DID have some actual mental health issues going on, so I will not disparage her for her actions, but goddamn that shit was hard to watch tbh. Steak Tartare is one thing, this was definitely NOT that.
Aaaah. The rare "Hanna Lectur" types.
Get an axe
@@prehistoricturtlesaurus5309 Hannibal Lecter
Now that is "knocking off the horns and wipe the ass" moment. He could have least seasoned it with some salt and pepper and grille the bun.
Salt and pepper and grilling the bun would be good but that would not be consistent with Cooking With Jack.
Why is there an e at the end of grill?
"Let its own body weight create magic."
I agree I haven't heard that in cooking.
Cooking burgers won't feel the same for me moving forward, and I'll like it.
I’d love to see you two watch some Good Mythical Kitchen. Especially the “burger but cold” episode.
Dont do that to Josh.
I would vote for this,especially if it led to a collab
Pepto Bismol should sponsor Cooking With Jack... You gotta wonder how many people he's sent to their glowing pink goop.
Did Frenchy maybe want to say something along the lines of "c'est une merde dégoûtante!" 😂
Brian, you're going to cause Frenchie to develop an aneurysm if you keep subjecting him to Jack's "cooking" videos.
An aneurysm is still healthier than Jack’s cooking.
How the hell do you mess up a burger THIS badly??? I am absolutely awestruck at this
I've only discovered you and Chef Frenchie a few days ago. By far one of my favorite channels now for how honest, informed and harsh, and good natured both of you are. Thank you, Chef Brian. The realest!
I would love to see you guys make a real bison burger! Get Guga in on it!
Y'all are hilarious together!🤣🤣 I love it😂 I don't love that the poor bison was butchered twice
I have to say, watching your channel, Guga's channel and even UNCLE ROGERS Channel ive actually been making burgers and steaks (and rice thx to a rice cooker lol) MUCH better than i used to. Such a Huge difference Butter, Seasoning and proper cooking can make. Thanks Guys
Someone tell Frenchie that Bison is the word for North American buffalo. North American buffalo aren't really buffalo.
EDIT: also, love the video, love the dynamic you guys have.
I would love to see both of you do justice to some bison meat, either ground or steaks or both. It would be great to see something amazing with the meat after that disaster.
Another fun video for you both to react to might be the Joshua Weissman video ranking foods from all 50 states. There are all kinds of riffs that can be done on this theme.
Some factchecking here on eggs and salmonella, Mark Neelan's episode was informative and it made me look this stuff up because it was new to me and on average he is correct that most deposits of salmonella bacteria in the hens process of laying the egg will end up on the shell, but not all of it, there are deposits in the ovaries of the hen that can carry salmonella over to the egg yolk too. This is quite uncommon by comparison, but it is not true to say that all salmonella bacteria is on the outside of the egg. However it is also true that not all strands of salmonella can occur on the inside of an egg and I don't know if there's a difference in severity between the different strands which may make the salmonella that you can have in the egg less of a problem.
Supposedly eggs in Japan are at such a high standard that it's safe to eat them raw. You can stright up mix raw egg into cooked rice and eat it.
@@Edax_Royeaux It's safe in many countries, like here in the UK.
Jack is my hero for daring to eat his own food and refusing to ever start over.
im so picky eater that when i yesterday dropped piece of of chiken on floor yesterday i didnt care about 3 second rule it went to biowaste.... rip chiken..... i dont care tho
This is my 3rd Jack video in a row. In my journey Ive learned that Jack is Frenchie's arch nemesis! 😂😂😂
You know someone's REALLY angry when they start cursing in their native language, it's always funny. lol
Hey man I just want to say the production of these videos for a smaller channel is great it makes the videos even more enjoyable the channel is awesome. I always love watching you react to jack make meals that will hit you harder then an ak-47 and put you further underground than a nuclear bomb.
There is no fatigue like that of a parent of a newborn. But as the mom of 3 I can say that it also goes way too fast and is a magical time. Get some naps in but really enjoy this time as it goes so fast and you will look back and wish for it back :)
Well, I WAS hungry. Not anymore. That patty reveal made me sick.😢
Love you guys!
😂😂
I hope you regain your appetite soon
You should check out the freeze-dried Thanksgiving dinner he made. That's a treat.
OMG, icant get enough of you guys. I remember the first reaction but watching Frenchie react to this is hilarious. Congratulations again Brian on a beautiful and healthy baby.😊
I hate e-coli without Salmonella personally, thank goodness for chefs like Chef Jack, we can have our cake and eat **it
I really appreciate the little food science tidbits you drop in these videos. Always thought the pre-made burger patties came out better than me doing it myself. Now I know why
as someone who hasn't gone to school for cooking but cooks every day for my family, I feel better knowing I'm not as bad as I thought.
We also thank jack for showing us what not to do in most cases, someone's got to do it.
been watching your vids with a while and its always a treat, so I thought I would comment for once.
hope you see this and hope both of ur days get better :D
ps, I also excel in sandwich making, would love to talk more if you would be willing to listen
Lmao fr! I feel insecure about my own cooking skills until I watch Jack.
Like any skill, the best thing to keep in mind is that there is always much to learn, rules are best broken when compared to knowledge of the fundamentals and "homecooking" is a relative term.
Great thing about Jack is he is a crash course in what not to do.
I’m so sorry to hear about your puppy dog, Frenchie. If ever looking for a quality kibble (I understand reservations, given your loss), I’ve been using Nature’s Logic for over a decade. I hope you, and honestly no one else, ever have to deal with that happening to your furball in the future. It’s just heartbreaking :(
You gotta make him react to the party cheese salad once, Brian!
The New York chef duo are back!! 🔥🔥🔥 more videos with the both of y’all
Show him the chicken one, one with butter milk and seasoned bag 😂😂😂😂
Dude, every time you splice in the clip from Beat Bobby Flay it blows my mind, it's like you've de-aged, you look 10 years younger
Brian: 👀 knowing what’s coming
Frenchie: “okay. Meatloaf!”
The reactions to the progressive choices in recipe made are priceless.
Awesome video. Everytime I see Jack working food while wearing a ring, I die a little more on the inside, but you and Frenchie recessitate me with your energetic commentary.
He 100% spit it out and threw it away 😂
Yo, I grew up watching Food Network and as a new sub to this channel, I gotta say, Frenchie is MAD hilarious! Yooooo! And he right, I’ve never heard someone say that in the history of me watching cooking shows. GG Frenchie! That was the joke of the year 😂😂
Frenchy doesn’t deserve to be subjected to Jack so early in the morning. Or any time of the day, really.
By the way that cheese melted on that burger you could tell, that tomato was cooked longer than that burger
I dont know if this poor man has seen Jack's Wet Brine or McCormick baking bag videos yet... but if you really want to enrage him show him jack's chicken and pork
I've never tried bison but it is famously lean. Jack's antics aside, it must be tough to make a decent burger from it. Maybe you need to mix in some lard or goose fat.
Funnily enough, what Jack 'said' is technically correct. If you cook ground bison past medium rare it'll typically dry out, but if you cook it hot and fast and leave it pink in the middle you'll actually have a nice juicy burger.
When Jack says "never press down your patties," he's unfortunately also talking about smash burgers. I've heard his arguments, and they make me think he's never had a smash burger. Reminds me of his arguments against air fryers without ever using one.
Is it too early to comment?
Never too early, my friend!
Only premature babies are too early. You're right on time, my friend.
I dont use burger paddies as they are. I buy ground meat, mix it with herbs ,salt etc and then make the paddies from it myself.
4:40 Actually bison is not just the food terminology for buffalo, in fact bison and buffalo aren't even the same animal. Bison refers to North American or European bison, while buffalo refers to African and Asian buffalo. They are different animals with different meat. Tho it's cool if you guys didn't know, it's a super common mistake
0:08 Brian, you just sent Frenchy full-on into 'Nam flashbacks lmao
He even went full French there for a second.
3:15 learn from me I subscribed the second time I came here!!
(Still waiting for Jack's bleeding chicken video with Guga 👀)
that instant face of frenchie going sad and filled with anger at the mention of Jack xD
Love the energy Frenchy has in this video. Nice video chef 😊
Bro, your videos are criminally underrated. I laughed out loud like the whole time. 10/10
I love the "go through my cabinet" day. Just checking all the stuff is a fun hour and the cabinet is always cleaned and organized. Because it gets screwed up in three months fast. It never stays organized. With four people who can cook in the house, one southern, one from south America, my wife the UA-cam cook, and me a breakfast cook. That cabinet gets shifted daily.
Hey , is that what you mean by "Cold Cuts?"
I couldn't help it. I'll see myself out, now.
You 2 are such a good couple.. not only in these reaction videos, but also in the podcast demos and over at Guga
You guys deserve millions of subs
16:20 - "I don't think it's ever been done: cold burgers." The closest I can think of is Mettbrötchen, a classic in Germany, where minced pork with salt and pepper is put on half a bun and raw onions are put on top. I think there's a video about eating it from most US UA-camrs visiting Germany. If you want to go for the wildest variation of this, there is the Mettigel, which is where the Mettbrötchen was reimagined as a party food in the 1950s.
Surprised how you guys didn't comment on how he threw the package into the mixing bowl he was about to use. That can't be sanitary.
I always appreciate how you show frenchy some really good cooking videos then slowly destroy his spirit with Jack or Kay. It’s amazing and so funny. Love both you guys 🤘
Loved the video when you reviewed it the first time and enjoyed it even more with Frenchy.
Super helpful info about the burger patty handling. I didn't know this and sometimes i do think my burgers taste like meatballs, even though i season them differently. This explains at least part of it.
4:23 aww poor puppy.. I refuse to feed blue buffalo to my cats because of all I’ve heard about it.. they get Purina one, for two 1/2 years and I highly recommend it..
Frenchie’s face was priceless and the way you rubbed it in by wetting yourself laughing was priceless! 😂 Love you two together 😂
The Whang crossover was the best surprise since Keyzer Soze.
Pausing this just in time to see Chef Tsao laughing his ass off and Chef Denamiel looking down, eyes closed like a dad who just wanted to be given a moment of peace and quiet just made me laugh way too hard!
4:36 don't be fooled, bison is not buffalo, that's two completely different animals
Saw this on another channel before and had the exact same reaction immediately upon seeing the egg!!!! This guy wrecks every single thing he touches!!!
Thank you guys! I really like your videos, just seeing 2 friends watching recipes on youtube and reacting. I am french and Frenchy's french is perfect, with a little accent (better than the Canadian's that's the most important :))
Bison isn't the food term like beef, it's literally the name of the animal. Like we don't call steer beef while they're still alive
In the words of Gordon Ramsey- IT F'ING RAW!! It's still mooing 😂🤣